Milk, besides being a very popular drink and nutritious "meal" also provided milk products which supplied then and now a variety among people's diets. Such milk products include...
Butter is an important ingredient in almost all recipes and is derived directly from milk fat which is pasteurized and then churned causing the fat to turn into butter. (World Book Encyclopedia, 459-464)
Cheese is obtained by the addition of bacteria to milk to form a soft curd. The liquid part of the milk is then removed and the curd is made into different types of cheese. (World Book Encyclopedia, 459-464)
The cream was the milk fat which rose to the top in non-homogenized milk. It was often used in coffee and for making whipped cream and was obtained by simply separating it from the remaining milk. (World Book Encyclopedia, 459-464)
Sour cream was obtained by adding an acid-producing bacteria to cream causing it to sour. This contained usually up to 18 per cent milk fat. (World Book Encyclopedia, 459-464)
Yogurt, a popular food today is made by mixing nonfat dry milk with partly skimmed milk and adding bacteria and flavoring. (World Book Encyclopedia, 459-464)
This always popular dessert or snack is derived by mixing cream, concentrated milk, sugar and flavoring and freezing. (World Book Encyclopedia, 459-464)
Other uses for milk and it's ingredients include the use of casein which is the main protein in milk. This is used to make waterproof glue, various plastics and paint. (World Book Encylopedia, 4459-464)