Milk, much like bread, has long been regarded as a staple in Western diets, but this wasn't always the case. So, what led to milk becoming the quintessential daily beverage worldwide?

Since when did a refreshing glass of pure, white milk find its place on the tables of city dwellers in Europe and America?

In today's kitchen, milk holds a remarkable position alongside bread as one of the fundamental and crucial food items.

When storms and hurricanes strike, grocery stores quickly run out of essentials like bread, toilet paper, and milk.

However, the widespread consumption of milk is a relatively recent phenomenon.

Back in the 19th century, Europeans and Americans primarily viewed milk as a food for children. The notion of having a tall, cold glass of milk next to the breakfast plate was indeed considered peculiar during that time.

On the other hand, products like cheese and butter, with their longer history, are universal and have been preserved over centuries to last longer than fresh milk.

Fresh milk, particularly as a baby food, faced increasing risks such as bacterial growth in production sites and dubious stores mixing it with other substances and water. It wasn't an ideal companion for bread.

Historian Deborah Valenze identified various events in the late 1800s and early 1900s that played a role in reshaping the perception of milk.

The demand for safer standards and practices, like pasteurization, became crucial for milk. Simultaneously, there was a rising interest in food therapy, emphasizing the consumption of the purest and simplest foods.

Milk, being rich in fats, carbohydrates, and proteins—essential components for the human body—gained recognition.

As nutritional knowledge deepened in the early 20th century, researchers discovered high levels of fat, carbohydrates, and protein in milk.

Despite a temporary decline in esteem, a newfound vitamin in milk was identified, addressing dietary deficiencies. The dairy industry thrived, with farmers producing more than they could sell. However, converting excess milk into candy, formula, and plastic products became a common practice.

Encouraging people to consume more milk became a priority for farmers.

In 1920, a perfect storm of ideas emerged, with the agricultural community, scientific experts, and the government collectively endorsing the concept of perfectly nutritious milk.

Present-day opinions, however, lean less favorably toward milk due to concerns about its high-fat content.

Numerous studies failed to establish a clear link between milk consumption and reduced instances of broken bones, a supposed benefit.

Despite this, it is acknowledged that a healthy diet can be maintained without milk, though it is still widely considered a basic food item.