Introduction Throughout our lives we have been told that milk is good for our bodies and helps strengthen our bones. Milk consumption began when people domesticated animals for food, which happened about 7,500 years ago in the central Balkans and central Europe. At that time milk consumption was not as common as it is today. Only farmers in some specific regions used cow's milk. The milk market increased the mass production of meat in the 15th century. Later, in the 17th century, the idea of ​​eating out and frequenting restaurants was born, and fast food industries began using animal meat to produce their meals. The rate of milk consumers has grown with the rate of meat consumers, and the milk market has become bigger and bigger every day. Mothers were convinced that cow's milk and dairy products were beneficial to their children and helped them stay healthy. This idea spread throughout the world and the rate of milk consumption increased. This is how the milk market was born and developed. As a result of these developments today we can see milk with different flavors and different fat percentages in supermarkets, which shows how many people consume this product. Many may be shocked when they hear that milk is not beneficial for our body, rather it is harmful and brings many diseases. Cow's milk is for cows and if we compare a cow with a human we can clearly see many differences, so cow's milk cannot be beneficial for the human body. Have you ever thought about what's in a glass of milk? You would probably say calcium, vitamins A and D, protein, and some other nutrients that we think are beneficial to the body, but that's just a good look. What about all those fatty acids and bacteria? What about the amount of calcium and vitamins contained in milk... middle of paper... A continuous threat to public health. Clinical Infectious Diseases, 48(1), 93-100. doi:10.1086/595007Quigley, L.L., O'Sullivan, O.O., Beresford, T.P., Paul Ross, R.R., Fitzgerald, G.F., & Cotter, P.D. (2012). A comparison of the methods used to extract bacterial DNA from raw milk and raw milk cheese. Journal of Applied Microbiology, 113(1), 96-105. doi:10.1111/j.1365-2672.2012.05294.xStádník, L., Ducháček, J., Okrouhlá, M., Ptáček, M., Beran, J., Stupka, R., & Zita, L. (2013) . The effect of parity on the proportion of important healthy fatty acids in raw milk from Holstein cows.Mljekarstvo / Dairy, 63(4), 195-202.Tapper, KK, Murphy, SS, Lynch, RR, Clark, RR, Moore, G. F., & Moore, L. L. (2008). Development of a scale to measure the attitudes of 9-11 year old children towards breakfast. European Journal of Clinical Nutrition, 62(4), 511-518. doi:10.1038/sj.ejcn.1602735