Milk is one of the most nutritious foods in nature. It is rich in mineral salts and vitamins A, B and D, and it is fundamental to human health and the functioning of the human organism.

Its proteins, such as casein and lactalbumin, constitute one third of the daily average needs of a human being. Carbohydrates are also found in milk in the form of lactose, and this is particularly important for the strengthening of nervous tissue in the first few months of life. Studies suggest that consuming milk along with fruit and vegetables as part of a low salt diet can reduce high blood pressure in both adults and children. It also helps to rehydrate the body and to complement the cerebral function after intense physical activity.

Calcium and phosphorus found in milk help to prevent the onset of osteoporosis and the negative effects of dental decay in later life. Calcium also reduces risk for cardiovascular disease, mitigating the level of bad cholesterol. Combined with magnesium, calcium is also able to reduce the risk of type 2 diabetes by helping to control levels of sugar in the blood.

The lactobacillus in milk and its derivatives (cheese and yogurt) contains lactic acid, a substance with innumerable qualities. It helps to control intestinal flora, assists with digestion and the functions of the intestine and reinforce the body's immune system.

As well as its nutritious qualities and compounds, milk is particularly good for pregnant woman, and for old and young alike.