🌍 World regions

World regions is a section on how dairy traditions differ across parts of the world. Dairy traditions vary greatly from region to region, because each milks its own animals and makes its own products. According to the FAO, almost all milk in developed countries comes from cows, whereas in Asia other animals account for about 38% of milk, and in Africa about 22%. The biggest growth in production since the 1970s, according to the FAO, has been in South Asia, and India today is the world’s largest milk producer, with about 22% of global output.

In South Asia the main dairy animal is the buffalo, and the staple products are ghee, dahi, paneer and sweets made from reduced milk. On the steppes of Central Asia and Mongolia people drink koumiss from mare’s milk and shubat from camel milk; in the Tibetan highlands, yak butter tea. In the Middle East and North Africa goat, sheep and camel milk is common, and in the Mediterranean, sheep’s and goat’s cheeses. In Northern Europe people have historically drunk a lot of fresh milk and fermented milk products.

Genetics is also tied to regional traditions: the ability of adults to digest lactose is most widespread among descendants of ancient herders, especially in northwestern Europe, and is less common in East Asia and many parts of Africa. That is why fresh milk is drunk more in some regions, and fermented products and cheeses more in others.