Milk is called nature's most nearly perfect food.

People around the world generally consume the milk of cows, goats, water buffalo, llamas, reindeer, horses, sheep, camels, and yaks.

Cow milk represents 85%, buffalo milk 11.0%, Goat milk 3.4%, Sheep milk 1.4%, Camel milk 0.2% of the world's total annual milk supply.

World milk day is celebrated on 1st June in entire world.

In India National Milk Day is celebrated on November 26 which is the birthday of Dr. Verghese Kurien - the father of White Revolution (including operation Flood) in India.

Operation Flood, launched in 1970 is a project of the National Dairy Development Board (NDDB), which was the world's biggest dairy development program that made India a milk-sufficient nation and the largest milk producer in the world.

India is the largest producer of milk. The annual milk production in India in the year 2012–13 was around 132 million tons. While total milk production in the world is 767 million tons in 2012. So, the country’s share in world milk production stands at 17 per cent.

India (66 million tonnes) and Pakistan (23.6 million tonnes) produce more than 90% of the total volume of buffalo milk in the world (as per year 2012).

India is also the second largest producer of cow milk (54 million metric tons) followed by USA.

Uttar Pradesh is the highest milk producing state in India (2012-13) producing 23.33 million tonnes of milk.

Punjab has the highest milk per capita availability in India (2012-13) which is 945 grams per day.

Camel milk is the basic food for people of deserts and inhabitants of Somalia, Ethiopia, Djibuti and Kenya. Camel milk is lower in lactose than cow's milk. However, levels of potassium, magnesium, iron, copper, manganese, sodium and zinc are higher than in cow's milk.

All cows are female. Male cattle are called bulls.

Cows spend 6-7 hours a day eating. The average cow chews at least 50 times per minute and in one day a cow moves its jaws more than 40,000 times.

Cow or any other milch animal does not produce milk until it gives birth to a calf. After calving, the cow gives milk for 10 months. Milk production increases after the birth of the second or third young.

It takes a person 1 hour to milk 6 cows by hand. However, if required, a person can milk 100 cows in an hour with modern milking machines.

Talking, singing or whistling to the sheep, cow, goat or buffalo as it is being milked makes it relax and the milk is let down better.

Milk is heavier than water.

Boiling point of milk (i.e. 100.150C) is slightly higher than the pure water (1000C).

Despite its creamy texture, milk is comprised of 80 to 90% water. The rest of its volume comes from nutritious proteins, carbohydrates, fat, vitamins and minerals.

Milk is sweet because of presence of lactose. Lactose, known as milk sugar, is only one-sixth sweet as sugar. We can digest lactose due to special enzyme called lactase found in our body.

The fattest kinds of milk are obtained from seals (level of fat in it exceeds 50%), porpoise (up to 46%) and whales (up to 35% of fat). The least fat milk is given by donkeys and horses.

The natural yellow colour of cow milk comes mainly from beta-carotene found in the grass where the cows graze on. Our body converts beta carotene into vitamin A when cow milk is ingested. In case of buffalo milk beta carotene is already converted into vitamin A in the animal body itself. Thus, buffalo milk appears white.

Lactose is used as a coating and filler material in pharmaceutical industry for manufacturing of pills or tablets.

Milk was delivered in glass bottles until plastic containers were invented in 1964.

Milk is better for cooling your mouth after eating spicy food. Milk contains casein, a protein that cleanses burning taste buds.

Casein (edible grade) and its products are used as an ingredient in the manufacturing of baked products, cheese, coffee whitener, confectionary, ice cream, soups, sport drinks, pharmaceutical industry, etc.

Milk is not only a source of food. Milk and ghee are important ingredients in many ayurvedic medicines. Milk protein casein (industrial grade) is widely used in the manufacturing of paints, glues, plastics, fiber, cosmetics, safety matches, coated paper and cardboard, adhesive for wood and leather.

(Disclaimer: The information compiled here is taken from scientific literature and various sources freely available and is intended for larger purpose of public information only. There is no commercial interest associated and no intention to infringe upon any rights whatsoever. Further, the information is introductory and by no means complete.)