Milk avoiders range from those who just dislike its taste to people who have a mild reaction (spots and bloating) when they consume more milk than they are used to drinking.

Most find their tolerance levels rise the more milk they drink. People with full lactose intolerance lack the enzyme lactase, (required to break down lactose, the sugar in milk) and experience bloating, abdominal pains and diarrhoea when they consume too much.

The alternatives

Two glasses of milk (full fat, semi-skimmed or skimmed) and three slices of cheese will meet the recommended daily calcium intake for adults of 700mg, as suggested by the Department of Health.

Rhubarb, spinach, wheat bran and salt inhibit calcium absorption or promote its excretion through urine. Although some studies have shown that caffeine leaches calcium from the bones, it is thought that taking milk in your tea or coffee offsets this.

Too high a calcium intake (1,200mg a day) can interfere with the absorption of other minerals. If you can’t stomach cow’s milk, the alternatives include:

Oat milk: It contains no calcium, but can be used by those who are lactose intolerant. Try brand oat milks (such as Oatly), or make your own. Fill a large jug with one third oats and two thirds water, and leave overnight. Then sieve the mixture; the milky liquid can be drunk as it is or used in place of cow’s milk.

Soya milk: Often fortified with calcium. Manufacturers claim that soya products provide heart-protecting benefits.

Goat’s milk: Tastes a little salty. Nutritionally similar to cow's milk, but contains a substance that binds with vitamin B12 to stop it from being absorbed and doing us good.

Sheep’s milk: Contains up to twice as many of the minerals such as calcium, phosphorus and zinc and B vitamins as cow’s milk but is higher in fat and calories.

Buffalo milk: Increasingly popular in the UK. It has 11.5 per cent more protein, more vitamins and minerals (including calcium and iron) and 43 per cent less saturated fat than cow’s milk.

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