Trade in milk products

Traditionally, dairy products (cheese, fermented milks, butter) were produced on an artisanal level, as is still the case in underdeveloped regions and to some extent in highly developed dairying countries. Industrialization commenced during the nineteenth century and dairy manufacturing is now a well-organized industry. One of the features of the past few decades has 

IDF (1993) Consumption Statistics for Milk and Milk Products. Bulletin 282, International Dairy Federation, Brussels. 

Jensen, R.G. (ed.) (1995) Handbook of Milk Composition, Academic Press, San Diego. 

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