ABSTRACT
This chapter takes a critical look at milk and dairy products. We examine the factors that have shaped the role of fluid milk (referred to simply as “milk”) and other dairy products (evaporated milk, condensed milk, fat-free and low-fat milk, buttermilk, cheese, and yogurt, sour cream) in the American diet. We provide some historical context to dairy food production, processing, and consumption, the nutrient composition of dairy products, and the “Milk Reformers” agitation for “nature’s perfect food.” We review the evolution of dietary recommendations for milk and dairy products (or how milk became one of the basic food groups), we discuss challenges to the belief in milk as the perfect food, and we finish with policies for milk in federal food assistance programs. The history of dairy production and promotion in the United States provides context for making an informed decision regarding milk consumption and for developing related nutrition and health policies.
