1. Milk and dairy products

2. Foods in the milk and dairy category

3. Serving sizes for all ages

4. The connection between milk and osteoporosis
Previous research has shown that the calcium in milk can help strengthen bones and prevent osteoporosis. Women who drank three glasses of milk or more every day had a nearly doubled risk of death and cardiovascular disease, and a 44 percent increased risk of cancer compared to women who drank less than one glass per day, the researchers found. Men's overall risk of death increased about 10 percent when they drank three or more glasses of milk daily, said the study, published online. The study involved more than 61,000 women and 45,000 men in Sweden who previously filled out dietary questionnaires for other research projects, the women in the late 1980s and the men in All were over 39 years of age.

5. The almost perfect food
In many off the reports I looked at some said milk is the perfect food, meanwhile others said milk isn’t the perfect food.
Why it is the perfect food: Proteins, Carbohydrates, Fats, Enzymes, Vitamins, Minerals, Cholesterol, Beneficial Bacteria
Why it isn’t the perfect food: there was a study that reach the opposite conclusion, that eating dairy products produces an insulin spike that, over time, worsens blood sugar control.

6. The key nutrients
The nine essential nutrients found in milk are calcium, potassium, phosphorus, protein, vitamin A, vitamin D, vitamin B12, riboflavin, and niacin.

7. Lactose intolerance
Lactose intolerance: The inability to digest lactose, a component of milk and some other dairy products. The basis for lactose intolerance is the lack of an enzyme called lactase in the small intestine. The most common symptoms of lactose intolerance are diarrhea, bloating, and gas.

8. The different kinds of milk products

9. The differences between milk and cheese
Milk is a white liquid that is produced by mammals.
Though all milk contain fat, vitamins and proteins, the components vary from one species to another.
Cheese is generally produced through the coagulation cacasein, a milk protein.
cheese also contains almost the same components as that of milk. A 30 gm serving of cheese contains about seven gm of protein and 200 mg of calcium.

10. Guidelines for cooking with milk
Use the right milk for the job.
Never leave it unattended because it burns quickly.
Don't boil it
It needs to be emulsified properly when being mixed with certain ingredients
Milk can curdle if it comes in contact with highly acidic foods while heating

11. Suggested ways of using different kinds of milk

12. Fresh milk Dried skim milk
MAKE GREEK YOGURT (PLUS WHEY) FROM SCRATCH WITH YOUR FRESH MILK
MAKE EFFORTLESS HOMEMADE BUTTER (AND BUTTERMILK) WITH FRESH MILK
MAKE HOMEMADE FRUIT SHERBET (WITH LEFTOVER BUTTERMILK)
Sweetened Condensed Milk
Evaporated Milk
Hot Cocoa Mix
Heavy Cream Substitute
Instant Oatmeal Mix

13. yogurt buttermilk Dressing Make a batch of pancakes.
Quinoa Cakes with Lemon Yogurt Sauce
Chickpea Patties in Pitas with Coriander Yogurt
Blueberry Yogurt Muffins
Chewy Apple Berry Smoothie
Strawberry Banana Smoothie
Blueberry Frozen Yogurt
Dressing
Make a batch of pancakes.
Use it in frozen treats.
Make fried chicken and coleslaw for dinner.

14. Different kinds of containers

15. Ways to store milk Salting Dehydrating Freezing Canning Condensing
Sweetened Condensed
Making Cheese
Making Butter and Buttermilk

16. Reasources http://www.cookinggodsway.com/raw-milk-the-perfect-food/
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