Milk Production In Canada-Document

Milk Production in CanadaStudent’s Name:Institution of Affiliation:Milk Production in CanadaHistory of Milk ProductionBefore 7,000 years ago, adults and children above 6 years could not consume milk as their bodies lost the ability to process lactase causing physical reactions such as diarrhoea and nausea (Adebamowo et al., 2006). Consequently, Neolithic creatives came up with methods that made milk more palatable such as fermentation. Thus, in the earlier years, milk was consumed in fermented forms such as cheese, yoghurt, and kefir (Baldini et al., 2017). Eventually, through genetic mutation, the body was able to produce lactase even in adulthood. Since milk products were very popular, this was an advantage as raw milk offered more nutrients and calories. Moreover, milk was advantageous in case of crop failure and prevented the killing of animals for food. As the population increased, more people could process lactase which increased dairying in the world especially the Middle East and Europe. Nonetheless, dairying offered a couple of risks as human beings who came in contact with the animals were exposed to diseases such as Influenza and Measles. Over time people became more tolerant and the benefits of milk outweighed the risks.The