As an article of diet, milk holds a more important position in eastern countries than with us. It is not a mere adjunct in
cookery, or restricted to the use of the young, although it is naturally the characteristic food of childhood, both from its
simple and nutritive qualities. (1 Peter 2:2) and particularly as contrasted with meat, (1 Corinthians 3:2; Hebrews 5:12) but beyond this it is regarded as substantial food adapted alike to all ages and classes. Not only the milk of cows, but
of sheep, (32:14) of camels, (Genesis 32:15) and of goats, (Proverbs 27:27) was used; that latter appears to have been most highly prized.