Celebrate the 20th anniversary of world milk day , The United Nations Food and Agriculture Organization (FAO) has designated June 1 as World Milk Day

in order to accredit the emphasis of milk as a worldwide food and to encourage the public to consume milk and dairy products in their daily diet. One of the most important goals of this day is to engender an opportunity to focus on dairy-related activities.

For the first time, World Milk Day was celebrated in 2001 around the world with the participation of many countries. Since then, the event has been held annually in more countries with a focus on publication milk-related activities and related industries. Increasing public awareness of all aspects of natural milk, including its natural origin, the nutritional value of milk, and various dairy products, as well as its economic importance, is trying to involve more consumers and employees in the dairy industry. FAO data show that the dairy sector supports the livelihoods of more than one billion people and is consumed by more than six billion people worldwide, so supporting sources of income and communities is another goal of World Milk Day.

A variety of promotional activities such as describing the importance of milk as a healthy and moderate diet have been launched online by the International Dairy Federation on its website. Numerous members of health organizations are contributing to the celebration to work together to spread the message of the importance of milk in every individual’s diet through advertising activities.

World Milk Day celebration has affected a large number of people to figure out the reality of milk. We can say that milk is an outstanding source of all the healthy nutrients your body needs (calcium, magnesium, zinc, phosphorus, iodine, iron, potassium, folate, vitamin A, vitamin D, riboflavin, vitamin B12, protein, healthy fats, etc.). Further, it is a very energetic diet, which creates immediate energy in the body because it contains high-quality proteins such as essential amino acids and fatty acids.