Summary: Although a large, black and white Holstein cow might be the first thing that pops into the mind of the average American when they hear the word, milk, cows do not have the corner of the worlds milk market.
It is said that humans are the only mammal that continues to drink the milk of other species once weaned from their own mothers milk. No one knows for sure why this is true, but it is. Humans are unique in this aspect.
When the word milk is mentioned at that point in human development, it is usually cows milk that is being referred to. However, those who are enthusiastic about other types of milk are quick to point out that cows milk is not the only choice.
In the US, cows milk is the definite favorite, but statistically, goat milk is consumed more overall worldwide. Although different production methods mean that goats milk may be more expensive than cows milk in our countrys supermarkets, proponents are quick to point out the factors that make it worth the price. They note that it is higher in fat and protein, and contains higher amounts of healthy medium chain triglycerides. It also seems to be more easily digested by humans, due to its lower lactose levels and allergen causing proteins. Although higher in vitamins A and niacin, it is lower in its folic acid content, which expectant mothers should be aware of, since it has been proven that adequate folic acid levels help to prevent birth defects. In the 1980s, goat milk cheese became extremely popular, and climbed to 600 tons annually. Currently, the dairy goat industry is the annual producer of about 24,000 tons of milk.
According to www.yaksmilk.com, the milk of the Himalayan bovine known as the yak is very beneficial for human consumption. Yak's milk averages 6.7% milk fat, and about 11% solids-not-fat, making it about twice as rich as cow's milk, claims the site. The milk of the yak is often used to make a very rich butter or cheese, and is even carved into sculptures for religious festivities. Still, that trend has not yet seemed to have caught on in the US.
Then there is the milk of the water buffalo, which is said to have 58% more calcium and 40% more protein than cows milk. The giant creature produces approximately 15% of the milk in the world, particularly in Southeast Asia, South America, and Italy, where Italians prize the mozzarella cheese it can be made into. Fans of the water buffalo mozzarella rave that it is far superior to the much more common cows milk based cheese. However, at last count, there were just two water buffalo dairies in the US, providing everything from milk to cheese and flavored yogurts. Due to extremely limited supplies, it may be a long time before water buffalo milk really takes off with the American public, unlike in India, where it is consumed 45% of the time.
Soy milk has gained popularity in recent years, particularly for those who are lactose intolerant or who have allergies to animal milks. While not a dairy product, is still an agricultural product, and thus deserves closer attention. Since it is bean based, there is definitely more fiber in a glass of soy milk than the same of cows milk. It also has a slightly higher fat content than 2% cows milk, although there is a lag in having only a quarter of the amount of calcium.
The Milk: It Does A Body Good campaign, launched a few years back by the National Dairy Council, did a great deal to convince the American public that drinking milk was the trendy and healthy thing to do. Perhaps that campaign should have been a little more specific in light of the many milk choices available to todays consumer.
