Fresh milk can significantly reduce the effects of radiation, toxic substances, salts of heavy metals. That is why it is given to workers in "harmful" industries. Milk should be used as part of food, but do not mix it with other products except honey, dried fruits, spices - for example cinnamon. Normalized milk contains significantly more nutrients than reconstituted milk powder, so buying milk should be guided first of all. In normalized milk is riboflavin and vitamin B, which are necessary for the human body to convert food into energy.

Kefir is absorbed by the body in a completely different way than milk. It is no accident that doctors recommend that patients who recover after diseases of the gastrointestinal tract, including infectious ones, drink kefir, and not milk. Kefir ripening fungi contain a lot of beneficial microorganisms that have a very beneficial effect on the body and the gastrointestinal tract. First of all, kefir has a beneficial effect on the beneficial intestinal flora, which strengthens the immune system, helps with dysbiosis, has a positive effect in chronic fatigue syndrome, psycho-neurotic diseases and sleep disorders. From time immemorial, sour cream can be considered a Russian dairy product. An interesting fact: in many countries of the world they did not know how to make sour cream, they only learned about the recipe for cooking it from Russians and were so impressed by their nutrition and taste that they began to call sour cream- "Russian cream" Sour cream contains vitamins A, E, B2, B12 , C, PP, etc., organic acids. Sour cream has a large amount of calcium, which strengthens bones and nutritionists recommend sour cream, not cream, to people with digestive problems, since sour cream is absorbed by the human body better than cream.

Of all dairy products, cottage cheese has a special place. This product has been known for a long time and is undoubtedly the only one in terms of the content of useful substances: phosphorus, calcium - this is just the beginning. There is a lot of protein and fat in cottage cheese, and it is very rare in which foods the protein and fat are so optimally combined, and this combination for the human brain has only favorable properties. The curd contains vitamins A, E, P, B2, B6, B12, folic acid, sodium, magnesium. Copper, zinc, fluorine, phosphorus - all of the above useful elements are especially useful for older people and children, because cottage cheese is easily digested and useful for a growing organism. Cottage cheese does not increase acidity and does not irritate the gastric mucosa, is recommended for chronic diseases of the digestive system. Pregnant and lactating women are strongly advised to eat cottage cheese. It is useful for the nervous system, cardiovascular activity and blood formation in children 5-7 months. Curd is a universal product. The traditions of using cottage cheese are different for different peoples: salty, mixed with sour cream, cream, berries, honey and even wine, ideal for baking. In the cottage cheese casserole, you can add whatever your heart desires: from raisins, prunes to mushrooms and carrots. Curd with raisins and vanilla is a tasty and nutritious dessert, and low-fat cottage cheese is a dietary breakfast.

Fermented baked milk is a product made from baked milk, cream and sourdough. The fat content of fermented baked milk is 4%, it helps to stimulate appetite and helps to digest heavy foods after eating due to the content of live lactic acid bacteria, and also improves the microflora in the kidneys and the gastrointestinal tract. Regular use of ryazhenka prevents diseases of the gallbladder and liver, atherosclerosis and hypertension. She perfectly quenches thirst. From ryazhenka you can create creams for cakes and pies.

Butter is a special product. To prepare 1 kg of butter, you must use up to 25 kg of natural cow's milk. It is necessary to consume oil in the following amounts: the minimum daily norm for a person is 10 - 30g. Butter contains proteins, carbohydrates, vitamins A, B, D, E, PP, iron, calcium, potassium, magnesium, phosphorus, sodium, copper, manganese, zinc. Vitamins in butter are fat-soluble and are best absorbed by the body using natural fats.

In general, milk is a unique and useful product, however, despite this, it can still cause harm to some people. Moreover, as a result of many studies, it is proved that the older the person, the more negative the effect of milk on him. The most formidable consequences of taking milk may be in people with allergic reactions to milk protein.

Such a reaction can manifest itself in different ways: from skin irritations and rashes, gastric disorders to disorders of the cardiovascular system.

Protein allergy is not the only danger of milk. Some people cannot metabolize milk sugar (lactose). In their case, a portion of milk will necessarily lead to an upset gastrointestinal tract. Regards, Sergey Viktorovich Pushkin

Fresh milk and dairy products are rich in minerals needed for human development especially bone and tissues. Calcium required for the development of bone and teeth is abundantly present in milk. Other minerals are also present in milk.

Milk and it's derivatives are very important to health of human body by supporting the body with calcium and vitamins that foundin them.

Consumption of dairy products strengthens immune system, reduces body weight, improves heart health, lowers blood pressure, and reduces risk of stroke, colon cancer, and osteoporosis.

http://www.esceo.org/sites/esceo/files/publications/Rozenburg_Effects_of_diary_products_consumption_on_health.pdf

https://medcraveonline.com/MOJFPT/MOJFPT-04-00099.pdf

they are a good source for calcium and vitamins

Milk and its derivatives contribute essential micro and macro-nutrients to the diet. Milk has potentially protective effects against overweight, diabetes and cardiovascular disease.

Article Milk, Dairy Products, Nutrition and Health

Article Cow’s Milk Consumption and Health: A Health Professional’s Guide

For me none, because I don't like eating / drinking any of them. Nowadays, drinking milk is a subject of controversial discussions.

https://www.labroots.com/trending/chemistry-and-physics/16711/milk-controversial-food

Please have a look at the following link:

Article Milk and Dairy Products as Functional Foods: A Review

Article Effects of Dairy Products Consumption on Health: Benefits an...

You may follow the linbk below:

Article Milk, Milk Products, and Disease Free Health: An Updated Overview

Thanks Pushkin Sergey Viktorovich, Isa Baba Koki, and Shno Mustafa Ali for your Informative contributions

Informative and insightful. Thanks Arvind Singh and Foad Alzoughool

Thanks Frank T. Edelmann and Harasit Kumar Paul for your Insightful and educative contributions and links

Calcium

Thanks Mundher Alsaaidi منذر السعيدي for your Insightful response

Please go through this article: Article Milk, Milk Products, and Disease Free Health: An Updated Overview

Cheese is a rich source of essential nutrients; in particular, proteins, bioactive peptides, amino acids, fat, fatty acids, vitamins and minerals. Ripened cheese is free of lactose and thus suitable for the nutrition of lactose-intolerant individuals. The high concentration of essential amino acids in cheese contributes to growth and development of the human body. Furthermore, the high concentration of calcium in cheese is well known to contribute to the formation and maintenance of strong bones and teeth.

Article Cheese in nutrition and health

Chapter Nutritional Benefits in Cheese

Thanks Arvind Singh and Sonam Bhutia for your Insightful and educative contributions

Milk, cheese and yoghurt are naturally full of important nutrients such as calcium and protein. The unique package of vitamins and minerals they provide means these dairy products pack some pretty important health benefits.

The Australian Dietary Guidelines say that consumption of milk, cheese and yoghurt is linked to a reduced risk of heart disease, stroke, hypertension, type 2 diabetes, metabolic syndrome and colorectal cancer – some of the main causes of death in Australia.

I agree and support the statements of Dr/s Arvind Singh Sergey Viktorovich Pushkin as they are already mentioned what is in my mind, so, no need to say it again. Thank you for an interesting topic, but, I am following these threads...

Chinaza Godswill Awuchi

The Health Benefits of Milk

• Calcium: Builds healthy bones and teeth; maintains bone mass.
• Protein: Serves as a source of energy; builds/repairs muscle tissue.
• Potassium: Helps maintain healthy blood pressure.
• Phosphorus: Helps strengthen bones and generate energy.
• Vitamin D: Helps maintain bones

it improves health ,immune system and strengthen bone

I hope that all the calcium doesn't cause calcification... 😂

https://www.healthline.com/health/is-cheese-bad-for-you#:~:text=about%20eating%20cheese.-,Health%20benefits,acids%20and%20vitamin%20K%2D2.

Very interesting and insightful responses

I fully agree with Pushkin Sergey Viktorovich

Responses here are quite revealing.

Dairy products are good source of protein. Expecially for kids the dairy products in daily meal is important. It is a rich source of calcium so it will help in development of bones.

In curd and buttermilk good bacteria are there it will help good digestive tract.

Thanks Abdelkader Dehbi, Edwin Chigozie Nwokorie, and V R Arun Prakash for your valued and insightful contributions

Major health benefits of consuming milk and other dairy products are-

Improves immune system, strengthen bone and teeth by minerals like Ca and P, supplies body building protein, furnishes energy giving lactose and fat. Milk is also a good source of Vitamin-A (provided the milch animal is fed sufficient green fodder). However, milk is deficient in Vitamin-C.

I am learning more from expert in that field.

Thanks Md. Manzarul Islam and Najeem Olawale Adelakun for your valued and insightful contributions

"Dairy products are a good source of calcium, and this is one of the main reasons that the USDA and the National Institutes of Health (NIH) recommend that people consume dairy. Dairy also contains other important nutrients for bone health, such as phosphorus, magnesium, vitamin D, and protein."

https://www.medicalnewstoday.com/articles/326269#milk-and-bone-health

Thanks Chuck A Arize for your Informative and insightful response

It is believed that the brain requires fat for its growth. A child should be given while milk till the age of 5 years in order that he/she may get all the nutrients, viz, proteins, fats, minerals, calcium etc.

Milk and milk products are calorie dense foods.

Yogurt is a source of good bacteria and may be good for people who are lactose intolerant..

Milk is also good for people suffering from acidity.

However, dairy products should be consumed in moderation.

I'm working on an article that addresses the role of dairy in protection against pathogens. I can forward a draft copy to anyone who's interested.

Isabel A. Walcutt ([email protected])

Greetings.

On this one, I'd say that some context matters.

+ Industrially produced milk from cows with a high omega-6/omega-3 diet (eating mostly corn versus eating mostly/entirely grass) will contain that same profile and will therefore be more inflammatory. This is the primary reason dairy products are inconsistently described as inflammatory. Non industrial dairy doesn't have this problem. High O6/O3 ratio leads to chronic inflammation.

+ Typically, in addition, industrial dairy will be lower in minerals than completely grass-fed dairy.

+ Same re growth hormones and antibiotics. If withdrawn early enough (say, a year before slaughter or milking) their effects can be minimal but typically industrial dairy caries trace elements of these, which can interfere with endogenous hormones and bacterial resistance.

+ Elevated white blood cell counts -- puss -- are often found in industrialized situations and some individuals may be sensitive to this.

Something like "organic goat milk" is a safe bet to avoid those problems.

+ Calcium added artificially to milk might be less well processed than calcium within plant or animal tissues; a more "naked" bioavailability is more likely to trigger down-regulation of Ca-receptors and imbalances in Ca/Mg ratio. (Also, Ca might be in excess of vitamin D levels required).

+ One of the best diary products is aged fermented cheeses, in particular because of its high vitamin K2 content (MK-7). (2nd highest behind natto). Famous for "taking Ca out of the arteries and putting it in bones where it belongs."

+ Remember that individuals differ in both their gut bacteria makeup and their lactase enzyme prevalence post-childhood, accounting for significant variation in dairy benefit/impact from person to person.

+ Also, note that casein -- the main dairy protein -- binds polyphenols (a common denominator in making teas, herbs and fruits healthy), rendering them somewhat inert. For example, the metabolic benefits of tea (ECGC as a polyphenol) are abolished if enough milk is added to the tea. [Many other pairings like cheese and berries might taste great but they miss polyphenol benefit].

=======

So, if consuming milk, (1) keep it natural (grass fed, no antibiotics, no growth hormone, less puss), (2) don't rely on it as a primary source of Calcium, and (3) consume it hours away from healthy polyphenol-rich items like tea, turmeric or berries.

Insightful and educative. Thanks Kumar, Eric, and Isabel

the animal products is a good sources of many vitamin, mineral and protein for human body especially essential amino acids.

milk dairy products such as cheese, yogurt, direct effects of our health, especially yogurt as a probiotic product are used daily for gut health.

about my opinion, first of all, things bio-availability of dairy ingredients special mineral ( Ca, p, Zn, l, etc...

whey, casein protein, and polypeptide effect of our health ( stay healthily) because of the nutritional value and effect of the immune system.

Thanks Zaid Khalaf Khidhir and Kocher Jamal Ibrahim for your valued and insightful contributions

@Eric: Yes! All foods are not created equal!

@Isabel - yes, and THC-fortified milk reduces seizures :0 Isabel Walcutt

@Eric: Dairy fat is Nature's Gold Standard for protection of brain and CNS.

Thanks Isabel Walcutt and Eric Klein for your Insightful responses

http://www.dairyhealth.com.au/good-foods/dairy-food-group/health-benefits-of-dairy-foods

I agree with @Arvind sir

Milk and its products are very rich in essential nutrients;especially proteins and vitamins and minerals

http://www.dairyhealth.com.au/good-foods/dairy-food-group/health-benefits-of-dairy-foods

Dairy products are very rich in essential nutrients such as vitamins, minerals and a very good source for essential microbe for gut; especially yogurts .Yogurt contains lactic acid bacteria which is a probiotic bacteria which help to improve the immune system and many nutritional factors as well as reduce pH value of gut.

Educative and informative. Thanks all

Cheeses and other fermented dairy products contain a lot of proteins and essential aminoacids. That's why they are easily digested by human being. These substances are used for building different tissues.

Dairy products contain prebiotics and probiotics.

Dairy products are rich source of calcium and protein. Having said that, curd is also a food natural source of probiotics.

Very interesting and insightful responses. Thanks for your valued and educative contributions

Са обогащение

Thanks Lidia and Noor

All of the above mentioned talks are correct.We can add that dairies specially yogurt have casomorphin which help to a better sleep and relaxation.

Consuming cheese and other dairy products has many benefits. Among others, it is a good source of nutrients (proteins, lipids, vitamins and minerals...) and they also contain prebiotics and probiotics. Peptides and free amino acids that have several bioactive properties can also be found, such as anti-microbial, anti-carcinogenic, anti-thrombotic... Nevertheless, high levels of saturated fatty acid and cholesterol give it a very negative reputation.

Check out, for example, these publications:

Chapter Nutritional Benefits in Cheese

Article Invited review: Bioactive compounds produced during cheese r...

Chapter Health Effects of Cheese Components with a Focus on Bioactive Peptides

Article Cheeses as food matrixes for probiotics: In vitro and in vivo tests

I agree with Singh. People who do not tolerate lactose should eat cheese or drink yoghurt instead of dring pasteurilized milk. In cheese and yoghourt, during maturation process or fermentation process, Bacteria like Streptococcus and Lactobacillus help to reduce lactose into glucose and galactose and then produce acids and others aroms as nutrients for human.

Good responses. However high consumption of whole milk and dairy products like butter and cheese should be avoided as it is rich in saturated fats which contribute to increased cholesterol in the body

Thanks Issa Asgari and Gorka Santamarina-García for your valued and insightful contributions

Thanks Vinsoun Millogo and Jedidah Kiharason for your valued and insightful contributions

Numerous benefits can be derived from the consumption of milk, cheese, or other dairy products. However, the most important is the presence of beneficial microorganisms (probiotics) mainl lactic acid bacteria (LAB) in these food. These beneficial microbes help the gut in the competitive exclusion of intestinal pathogens, secretion of antimicrobial compounds such as SCFA, organic acids, bacteriocins, H2O2 etc, immunomodulation, aid digestion and absorption etc.

Thanks Rine C. Reuben for your valued and insightful contribution

There are plenty of health benefits of dairy and dairy products but on the same hand if consumed more than the recommended amount it can cause bloating eventually leading to Irritable bowel syndrome that is pretty common these days

Benefits are plenty as i said, rich in riboflavinn, vitamin A, vitamin B12, Vitamin K, zinc, omega 3 fatty acids helps in dealnng with osteoporosis, rich in protein helps in weight gain, good for dental health, good for bones etc

https://www.choosemyplate.gov/eathealthy/dairy/dairy-nutrients-health

Thanks Eesha and Brij for your valued and insightful contributions and link

Thanks Eesha and Brij for your valued and insightful contributions and link

Milk, cheese and yogurt are naturally full of important nutrients such as calcium and protein. The unique package of vitamins and minerals they provide means these dairy products pack some pretty important health benefits.

A growing body of research supports the role of gut health in overall health and wellbeing. Some fermented foods contain probiotics; active bacterial cultures with unique characteristics that allow them to survive in the gastrointestinal tract. When consumed in adequate amounts, they provide a health benefit and have the potential to maintain the natural balance of the gut microbiota.

Fermented dairy products such as yogurt, culture drinks and kefir are some of the most common and easily available sources of probiotics. These products are an ideal vehicle for probiotics as the composition of milk (which includes carbohydrate, protein and fat) acts as a protective matrix to help the survival of probiotics from the digestive system through to the gut, including helping them survive the adverse conditions of the stomach.

https://www.dairy.com.au/health/dairy-health-benefits

Calcium-rich foods such as milk, cheese and yogurt are very important for bone health. Dairy foods have a specific role to play in dental health as they contain a unique combination of special anti-decay nutrients such as calcium, phosphorus and the protein, casein. Studies show that including at least three serves of milk, yogurt or cheese a day can help people lose more weight, more centimeters from the waist and more body fat compared to people who ate fewer servings of dairy foods. Milk contains high-quality proteins that provide all the essential amino acids needed to build and maintain muscle mass. Milk’s unique blend of casein and whey contains amino acids in a pattern similar to muscle protein.

Dairy products play an important role in maintaining a healthy diet and reducing the risk of serious diseases. The following are just a few examples:

• A healthy lifestyle and diet can help reduce your risk of heart disease, and studies show that people who regularly consume milk, cheese and yogurt are more likely to have a reduced risk of heart disease than those who don’t.
• A healthy diet including a variety of foods from the five food groups such as fruit, vegetables and milk, cheese and yogurt can help you manage your blood pressure. Additionally, multiple studies indicate that three daily serves of milk, yogurt and cheese is linked to a reduced risk of hypertension.
• The Australian Cancer Council states: "Overall the proven health benefits of dairy foods outweigh the unproven harms". The Australian Dietary Guidelines state that foods from the dairy food group and lined to a reduced risk of colorectal cancer..
• A review that combined the effects of 16 separate studies and over 520,000 people, found higher intakes of all varieties of milk, yogurt and cheese was linked to an 11% reduction in the risk of type 2 diabetes compared to people eating fewer dairy foods.
• https://www.dairy.com.au/health/dairy-health-benefits

Some dairy items have impressive levels of two things many of us need more of calcium and protein. Low-fat milk, yogurt, cottage cheese, and reduced-fat cheese pack a protein and calcium punch in every serving. Just a cup of lite nonfat yogurt, for example, gives you a third of your daily recommended calcium intake, along with 17% of your estimated daily protein intake.

https://www.webmd.com/diet/features/6-reasons-to-get-your-diary#1

Dairy products are good sources of calcium for us. Yogurt is a good probiotics. Having said that, caution should be imposed on persons with lactose intolerance.

https://thedairyalliance.com/dairy-nutrition/health-benefits-of-dairy/

https://livelyrun.com/from-the-farmer/15-health-benefits-cheese/

Cheese can have a positive effect on your dental health.

Thanks Chuck A Arize and Manal Hadi Kanaan for your valued and insightful contributions

Milk is rich protein, fat, total solid and ash content , lactose content , Ca, Vitamin D. Cheese and other dairy product are rich in amino acids which is produced by fermented bactreia

Thanks Murwan khalid Sabahelkhier for your valued and insightful contribution

Consumption of mentioned above products strengthens "gut-brain axis", the procedure of purchasing helps us to avoid dairy stress, etc.

Thanks Pysariev for your valued and insightful contribution

Milk and milk products are the essential nutrients, especially for children, since they have the most important essential amino acids and fatty acids, vitamins, minerals and minor components. Minor components have special bioactive properties, which are beneficial for human diet and health e.g. lactoferrin, serum albumin, lysozyme, inmmunoglobulins.

In my experience, I recommend eating A2 milk and its products because it has no health side effects like A1 milk.

Several studies have reported that cow’s milk with a dominant or singular A2-milk may be healthier than A1-milk. These studies are based on digestion of A1-milk which lead to release β-casomorphin-7 (BCM-7). Subsequently increase inflammation, Type-1-diabetes, heart disease, autism, gastrointestinal discomfort and other disease in the consumer. For this reason, there is a growing global interest in A2-milk (more information : Kaskous, Shehadeh :

A1- and A2-Milk and their Effect on Human Health . Journal of Food Engineering and Technology 2020;9(1):15-21

Thanks Shehadeh Kaskous for your valued and insightful contribution

Agree with Sumanta Chakraborty

most of essential nutrients

We get valuable neutrients for our body

Milk is good suppliment to your regular food. Milk provides all nutrients including protein, fat and other micro nutrients. Milk nourishes the body. When we come to human breast milk, it is the superior from all kind of food. According to Ayurveda, milk provides life to the body. It nourishes all body tissues. Milk is good rejuvenative and also aphrodisiac food. Fresh milk can retard ageing process too.

Insightful and informative. Thanks all

Most of the answers may be true but with restriction. Its been found that Consuming such product for certain cohorts, blacks from the SSA region, has high chances of obesity and heart related diseases. These cohorts have their own natural supplements and do not need so much.

This explains (could explain) why most black Americans are overly obessed. Producers are keen on advertisents promoting nutitional supplements. However, its not so for everyone. Watch out.

Thanks Adasa Nkrumah for your valued and insightful contributions

Having enough milk, yoghurt and cheese can also be good for heart health, blood pressure and maintaining a healthy weight. Milk, cheese and yoghurt are naturally full of important nutrients such as calcium and protein.

https://www.dairy.com.au/health/dairy-health-benefits#:~:text=Having%20enough%20milk%2C%20yoghurt%20and,such%20as%20calcium%20and%20protein.

Thanks Anwar A. Abdulla for your insightful contribution

Milk, dairy milk products and cheese provide the body by Vitamins and Minerals such as Ca gives strength to bones and teeth, Vitamin D which maintaining of Ca and P(building of bones) and milk provide (fat free or low fat by body. Provide body by magnesium and protein, iodine, vitamin A, riboflavin, vitamin B12 and zinc

Thanks Dr. Chinaza for your question

There are some who contend that milk fat is a "delivery system" for the fat soluble vitamins, A,D,E, and K.

Thanks Murwan khalid Sabahelkhier, Lilian Mboya, and Isabel Walcutt for your valued and insightful contributions