Milk continues to play an irreplaceable role in global nutrition. Whether as a weaning food for infants, a recovery drink for athletes, or a dietary staple for the elderly, milk is one of the most universally consumed and culturally revered foods.
With new scientific insights shedding light on its bioactive compounds, milk is now being recognised not only for its traditional nutrients but also for its role in preventing chronic diseases and enhancing overall wellbeing.
A global celebration of milk
Every year on 1 June, the world comes together to celebrate the World Milk Day, established by the Food and Agriculture Organisation (FAO) of the United Nations in 2001. The day highlights the importance of milk in healthy diets, sustainable agriculture, rural livelihoods, and the global economy. From grassroots dairy farmers to multinational producers, this annual observance reinforces milk’s pivotal role in addressing global nutrition-related challenges while supporting livelihoods and food security.
A nutrient powerhouse
In an interview, Professor at the Peradeniya University’s Animal Science Department, Janak K. Vidanarachchi, a leading academic in dairy science, emphasised that milk is one of the most balanced and bioavailable sources of nutrition.
“Milk is a complete food. It naturally contains proteins, fats, vitamins, and minerals in optimal proportions for human consumption,” he said. “It is especially vital in regions where dietary diversity is limited.”
Milk offers high-quality protein, containing all nine essential amino acids necessary for tissue growth and repair. It is also one of the richest dietary sources of calcium, crucial for maintaining strong bones and teeth. Additionally, it provides vitamin D, vitamin B12, riboflavin, phosphorus, iodine, and potassium, supporting everything from nerve function to cardiovascular health.
Milk and chronic disease prevention
Recent research in nutrition points to the important role that milk can play in preventing non-communicable diseases (NCDs). Regular milk consumption has been linked to stronger bones and a lower risk of fractures, helping to prevent conditions like osteoporosis. It also supports heart health, as the calcium, potassium, and bioactive compounds in milk may help regulate blood pressure. Some studies suggest that dairy intake could lower the risk of developing insulin resistance and type-2 diabetes. In terms of weight management, milk’s high-quality protein promotes a feeling of fullness, while certain milk fats such as conjugated linoleic acid (CLA) might help maintain lean body mass.
Prof. Vidanarachchi also emphasised that milk-derived probiotics found in yoghurt, kefir, and other fermented products support gut health and immunity.
The A1 versus A2 milk conversation
One emerging focus in dairy science is the distinction between A1 and A2 beta-casein proteins found in cow’s milk.
A1 milk, common in breeds like Holstein Friesian, may produce a peptide called beta-casomorphin-7 (BCM-7) during digestion, which has been speculated to cause digestive discomfort in sensitive individuals.
A2 milk, found in indigenous South Asian breeds like Sahiwal, Gir, and Red Sindhi, lacks BCM-7 and is gaining popularity for being more digestible.
“Although more research is needed, consumers with mild lactose sensitivity often report better tolerance with A2 milk,” noted Prof. Vidanarachchi. “Sri Lanka, with its indigenous cattle breeds, has a natural advantage in producing A2-rich milk.”
The importance of farming systems
The quality of milk is deeply influenced by the feeding and welfare of dairy animals. Milk from grass-fed cows tends to be higher in omega-3 fatty acids, CLA, and fat-soluble vitamins. Sustainable, pasture-based systems also promote environmental health and animal welfare, key pillars of ‘one health’ and climate-smart agriculture.
Emerging trends in dairy innovation
As consumer awareness grows, hence does the innovation within the dairy industry. One of the most significant trends is the rise of precision dairy farming. By integrating data analytics, sensor technologies, and artificial intelligence (AI), farmers can now monitor animal health, optimise feeding practices, and reduce environmental impact. This approach ensures both quality milk production and animal welfare.
Another novel development is the expansion of bio-fortified milk products. Researchers are exploring ways to enrich milk with added omega-3 fatty acids, vitamin K2, and antioxidants through animal diet modulation. These “designer milks” offer added value by targeting specific health concerns, such as heart health or cognitive function.
There is also growing interest in functional dairy proteins. Whey protein, once primarily associated with bodybuilding, is now used in medical nutrition and elderly care due to its easy digestibility and ability to prevent muscle wasting. Additionally, casein-based peptides are being explored for their potential anti-inflammatory and blood pressure-lowering effects.
The gut-brain axis, a popular research area, is also bringing dairy into focus. Fermented milk products like kefir are being studied for their ability to influence mood and cognitive performance via probiotic mechanisms.
Furthermore, carbon-neutral dairy farming is becoming a global goal. Countries like New Zealand, The Netherlands and Denmark are investing in methane-reducing feed additives and regenerative farming techniques, aiming to make milk production more climate-resilient.
Making milk more inclusive
Lactose intolerance, a common condition in Asia and Africa, can limit milk consumption. However, the dairy industry has innovated with lactose-free milk, fortified dairy, and plant-integrated fermented products to make milk’s benefits more widely accessible. These advancements also cater to modern consumer needs for functional foods that combine nutrition with specific health benefits.
A simple, powerful choice
Milk is more than a drink and it is a centuries-old symbol of nourishment, resilience, and health. As global food systems evolve, the place of milk remains firm, both as a traditional dietary staple and a scientifically validated source of wellness.
“We must advocate for smarter dairy consumption,” concluded Prof. Vidanarachchi. “Choosing fresh, locally produced milk, especially from grass-fed or A2-rich herds, can amplify health benefits while supporting our rural economies.”
On the World Milk Day and beyond, let us rediscover milk as a sustainable, scientifically supported, and culturally valuable food, deserving a continued and respected place in our daily lives.
(The author is an undergraduate of the Peradeniya University Agriculture Faculty)
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The views and opinions expressed in this article are those of the author, and do not necessarily reflect those of this publication