Milk is about 87% water; the remaining 13% consists of protein, fat, carbohydrates, vitamins, and minerals.

Milk contains a small but measurable amount of fat even in “skim” milk. The differences among whole (4%), 2%, 1%, and skim milk lie mainly in fat percentage, while the water content remains relatively constant.

Milk appears white because its fat globules and casein protein particles scatter light.

Milk can neutralize spicy flavors and stop the burning sensation in your mouth.

In Canada, milk is commonly (though not universally) sold in bags instead of jugs. People often place these bags in reusable pitchers.

The average dairy cow produces about 6 to 8 gallons of milk per day, which equals more than 100 glasses.

There are seven primary dairy cow breeds: Holstein, Red and White Holstein, Jersey, Guernsey, Brown Swiss, Ayrshire, and Milking Shorthorn. A Holstein’s spots are as unique as fingerprints, no two cows share the same pattern.

Humans are the only mammals that routinely consume the milk of another species.

Around 75% or more of adults worldwide lose a significant ability to digest lactose (the sugar in milk) as they age.

Before modern pasteurization, developed by Louis Pasteur, drinking raw milk was risky. In the 18th and 19th centuries, child mortality from milk-borne diseases was very high in urban areas. Until pasteurization became widespread, milk frequently transmitted tuberculosis, diphtheria, and typhoid.

Milk can arrive at U.S. grocery stores within 48 hours of leaving the farm.

A cow drinks around 30 to 50 gallons of water per day while producing milk.

It takes about 10 pounds of milk to make 1 pound of cheese, and approximately 21.2 pounds of milk to make 1 pound of butter.

The carbon footprint of a glass of milk is about two-thirds lower than it was 70 years ago, while still providing the same nutritional value.

Milk obtained from cows milked at night contains higher levels of tryptophan and melatonin, which may promote better sleep.

Milk from grass-fed cows contains higher levels of beneficial compounds such as conjugated linoleic acid (CLA) and offers a better omega-3 to omega-6 ratio compared to milk from grain-fed cows.

Whole milk, as opposed to low-fat milk, has been associated in some studies with lower weight gain among certain populations.

Milk can serve as an effective hydration beverage due to its water content and electrolytes.

The first cow arrived in America at Jamestown in 1611.

In various cultures, milk from animals such as goats, sheep, buffalo, camels, and horses is consumed instead of (or alongside) cow’s milk.

The well-known U.S. advertising campaign “Got Milk?” began in 1993, created by the California Milk Processor Board.

A glass of milk provides a complete protein, meaning it contains all nine essential amino acids.

Some people with lactose intolerance can handle small amounts of milk or lactose if consumed gradually throughout the day, up to about 18 grams.

Milk has also been used in non-food applications. For example, casein (a milk protein) can be turned into biodegradable plastic.

The average American drinks about 18 gallons of milk per year.

Over 90% of dairy farms in the United States are family-owned rather than operated by large corporations.

Milk’s role in school nutrition is highlighted by the United Nations’ World School Milk Day, celebrated on the last Wednesday of September to promote milk consumption in schools.

In earlier times, many families kept a personal cow. Until the mid-1800s, nearly every American household had its own family cow.