Milk is a universal food, perhaps the most versatile fluid available naturally from the secretion of female mammary glands for the primary purpose of nourishing the young. Since humans also nurse their young, the idea of using' milk of animals as human food probably developed as soon as humans were able to domesticate animals. At the present time, the milk of the cow, buffalo, camel, goat, sheep, reindeer ewe and mare is used in various parts of the world. Milk is not only nutritious for humans, itis also a substrate for various microorganisms (Streinkraus, 1996). This characteristic at?tribute of milk renders it highly perishable, needing chilling or pasteurization within few hours of milking, but also imparting qualities for producing the finest fermented products that are relished for their splendid flavour, taste and nutrition the world over. Modern food technology has enabled the processing of this classic food for all ages into delicate and exotic products that are produced through complexphysical, chemical and biological processes, preserving and enhancing the nourishment in milk. This paper attempts to review the classic qualities of milk and development of milk products, with special reference to the Indian context, and how these products confer on India the eminence of the largest producer and consumer of milk and milk products in the world.
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