Milk and milk products, if consumed in accordance with nutritional recommendations*, help provide macro and micronutrients essential for our bodies. These are foods that play a crucial role specially during the early years of life. (Source* INRAN)
There are several components of milk; in fact, there are vitamins, mineral salts, protein, sugars. This blend of nutrients is fundamental for correct development in the early years of life because it is rich in iron, calcium and potassium. Milk is 87% water circa; it also contains, on average, 3.9% fat, 3.4% protein and 4.8% lactose.
The fat content determines the three types of milk sold in stores: whole milk (>3.5%), partially skim milk (1.5-1.8%), skim milk (<0.5%). The protein component has several beneficial roles, for example on blood pressure and as an antioxidant component. The function of the lactose on the other hand (in other words the sugary component composed of glucose and galactose) is strictly energetic.
In addition to being a delicious food, yogurt is capable of providing considerable benefits to our body, helping maintain an equilibrium in our intestinal flora thanks to the high probiotic density that distinguishes it.
A curious fact: known to man since prior to the Greeks and Romans, yogurt was discovered most likely by chance: milk, stored at room temperature inside goat skins was attacked by microorganisms and the natural fermentation process was begun, transforming the milk into a creamy acid compound. In the past, it was considered to be an excellent cure against insomnia and tuberculosis.
Butter was one of the first foods to be created from milk; in fact, there is evidence of its existence as early as 1500 BC.
Originally, it was not used for cooking but was considered as a product with many uses such as medical remedies for eyes and the skin, as a protective fat for ships, or as a cosmetic during bathing or for hairstyling. Towards the end of the Middle Ages, it began to be used as a food product in homes.