udder

Milk most often means the nutrient fluid produced by the mammary glands of female mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods. It is also processed into dairy products such as cream, butter, yoghurt, ice-cream, gelato, cheese, casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. It can also be used to mean: The white juice and the processed meat of the coconut in, more or less, liqu ...

Including:

• Milk - Composition and nutrition
• Milk - Cow's milk
• Milk - Commercial processing of milk
• Milk - Distribution
• Milk - Varieties and brands
• Milk - Other milk animals
• Milk - Curdling

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Aberdeen-Angus is the original name of the breed as developed in Scotland and the term is still in use as such in the United Kingdom. Angus cattle are solid black cattle, although white may appear on the udder. However, there is a fairly recent, recognized, American breed called Red Angus. They are hardy, undemanding, adaptable, mature extremely early, and have a high carcass yield with marbled meat. They are good natured in comparison to several breeds but are more aggressive than the breeds such as the Hereford. Angus are renowned a ...

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Milking is the term given to the act of removing milk from the mammary glands of an animal, typically cows (cattle) and sometimes goats. A rarely used term for the milking of cows is vaccimulgence, derived from the Latin words vacca ("cow") and emulgere ("to milk out"). Milking is also used to describe the removal of venom from spiders and snakes, for the production of antivenom. There are two methods of milking cows: by hand or by machine. Hand milking is performed by massaging and pulling down on the teats of the ...

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A goat is said to be truly useful both when alive and dead, providing meat and milk while the skin provides hide. In fact, a charity is involved in providing goats to impoverished people in Africa. The main reason cited was that goats are easier to manage than cattle and have multiple uses. [2] Domestic goat - Meat. The taste of goat meat, called chevon, is said to be similar to veal or venison, depending on the age of the goat. It can be prepared in a variety of ways including stewed, baked, grille ...

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Domestic goat, Domestic goat - History, Domestic goat - Goat Products, Domestic goat - Meat, Domestic goat - Milk and Cheese, Domestic goat - Skin, Domestic goat - Fiber, Domestic goat - Feeding Goats, Domestic goat - Reproduction, Domestic goat - Goat breeds, Domestic goat - Dairy, Domestic goat - Fibre, Domestic goat - Meat, Domestic goat - Pet, Domestic goat - Wild, Domestic goat - Showing, Domestic goat - Gallery

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GBS bacteria can be passed from a pregnant women to her baby during labor, if she is a carrier of the bacteria. Group B Streptococcus - Perinatal Group B Streptococcal Disease. Approximately 10% to 30% of pregnant women are colonized with GBS in the vagina or rectum. Since the bacteria can come and go, testing for GBS is needed every pregnancy. Toward the end of a pregnancy, the vagina and rectum are cultured with a swab at a prenatal appointment. Women with GBS are given an antibiotic during labor. Evidence based research stud ...

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Group B Streptococcus, Group B Streptococcus - Perinatal disease, Group B Streptococcus - Perinatal Group B Streptococcal Disease, Group B Streptococcus - Perinatal GBS disease prevention

Read more here: » Group B Streptococcus: Encyclopedia II - Group B Streptococcus - Perinatal disease

In the western world cow's milk is most often extracted on an industrial scale for human consumption and industrial uses. It is the most commonly consumed form of milk. Dairy farming has become such a large business that in many countries the process is highly automated; with farmers using machines that attach directly to the teats of the cow's udder to speed milking, and breeds of cattle, such as Holstein, specially bred for increased milk production. Milk - Co ...

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Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling

Read more here: » Milk: Encyclopedia II - Milk - Cow's milk

In the Western world, cow's milk is most often extracted on an industrial scale for human consumption and industrial uses. It is the most commonly consumed form of milk. Dairy farming has become such a large business that in many countries the process is highly automated, with farmers using machines that attach directly to the teats of the cow's udder to speed milking, and breeds of cattle, such as Holstein, specially bred for increased milk production. Milk - Co ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Cow's milk

The composition of milk differs widely between species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules and the strength of the curd are among those than can vary.[1] For example: Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams. Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, an ...

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Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Composition and nutrition

In addition to cows, the following animals provide milk for dairy products: Sheep Goats Horses Donkeys Camels (including the South American camelids) Yaks Water buffalo Reindeer In Russia and Sweden, small moose dairies also exist. Donkey and horse milk have the lowest fat content, while the milk of seals contains more than 50% fat. [11] ...

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Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Other milk animals

Milk does not actually reach boiling point faster than water. The reason behind the quick expansion of milk on heating is due to its chemical composition. Proteins have the ability of coating bubbles and stabilizing foams; milk is an emulsion of very small fat droplets coated by casein. At and below room temperature, droplets are arranged in a way that protects them from coalescing. On heating, this subtle architecture is destroyed: milk reaches a temperature (below boiling point of water) in which protein molecules are irreversibly c ...

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Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Why milk expands on heating

When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. The naturally-occurring lactic acid bacteria in raw milk, under suitable condi ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Curdling

Because of the perishable nature of milk, expeditious distribution is desirable. Milk used to be delivered to households daily, but this is no longer economically feasible. People buy it chilled at grocery or convenience stores or similar retail outlets. Prior to the widespread use of plastics, milk was often distributed to consumers in glass bottles, and before that in bulk that was ladled into the customer's container. In the UK, milk can be delivered daily by a milk man who travels his local milk round (route) using a battery-powered milk ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling, Milk - Why milk expands on heating

Read more here: » Milk: Encyclopedia II - Milk - Distribution

Goat breeds fall into four categories, though there is some overlap between them; meaning that some are dual purpose. Domestic goat - Dairy. Alpine:French Alpine,British Alpine,American Alpine Golden Guernsey La Mancha Nigerian Dwarf Nubian Oberhasli Rove Saanen Sable Saanen Toggenburg Kinder Domestic goat - Fibre. Angora Cashmere Pygora Domestic goat - Meat. Boer Kiko R ...

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Domestic goat, Domestic goat - History, Domestic goat - Goat Products, Domestic goat - Meat, Domestic goat - Milk and Cheese, Domestic goat - Skin, Domestic goat - Fiber, Domestic goat - Feeding Goats, Domestic goat - Reproduction, Domestic goat - Goat breeds, Domestic goat - Dairy, Domestic goat - Fibre, Domestic goat - Meat, Domestic goat - Pet, Domestic goat - Wild, Domestic goat - Showing, Domestic goat - Gallery

Read more here: » Domestic goat: Encyclopedia II - Domestic goat - Goat breeds

In addition to cows and humans, the following animals provide milk for dairy products: Sheep Goats Horses Donkeys Camels (including the South American camelids) Yaks Water buffalo Reindeer In Russia and Sweden, small moose dairies also exist. Donkey and horse milk have the lowest fat content, while the milk of seals contains more than 50% fat. [10] ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling

Read more here: » Milk: Encyclopedia II - Milk - Other milk animals

Because of the perishable nature of milk, expeditious distribution is desirable. Milk used to be delivered to households daily, but this is no longer economically feasible. People buy it chilled at grocery or convenience stores or similar retail outlets. Prior to the widespread use of plastics, milk was often distributed to consumers in glass bottles, and before that in bulk that was ladled into the customer's container. In the UK, milk can be delivered daily by a milk man who travels his local milk round (route) using a battery-powered milk ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling

Read more here: » Milk: Encyclopedia II - Milk - Distribution

The composition of milk differs widely from species to species and a little within species. Factors such as the lactose content, the proportion of and size of the butterfat globule, and the strength of the curd (formed by the human enzymes digesting the milk) can differ from breed to breed and mammal to mammal. For example: Human breast milk is thin and high in lactose, its primary sugar. Cow's milk is lower in sugar and higher in protein, and is composed of about 3.5% to 6.5% milkfat, 4% to 8.5% milk solids and about 8 ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling

Read more here: » Milk: Encyclopedia II - Milk - Composition and nutrition

When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption, causing it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. The naturally-occurring lactic acid bacteria in raw milk, under suitable condi ...

See also:

Milk, Milk - Composition and nutrition, Milk - Cow's milk, Milk - Commercial processing of milk, Milk - Distribution, Milk - Varieties and brands, Milk - Other milk animals, Milk - Curdling

Read more here: » Milk: Encyclopedia II - Milk - Curdling

Goats seem to have been first domesticated roughly 10,000 years ago in the Zagros Mountains of Iran.[1] Ancient cultures and tribes began to keep them for easy access to milk, hair, meat, and skins. Domestic goats were generally kept in herds that wandered on hills or other grazing areas, often tended by goatherds who were frequently children or adolescents, similar to the more widely known shepherd. These met ...

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Domestic goat, Domestic goat - History, Domestic goat - Goat Products, Domestic goat - Meat, Domestic goat - Milk and Cheese, Domestic goat - Skin, Domestic goat - Fiber, Domestic goat - Feeding Goats, Domestic goat - Reproduction, Domestic goat - Goat breeds, Domestic goat - Dairy, Domestic goat - Fibre, Domestic goat - Meat, Domestic goat - Pet, Domestic goat - Wild, Domestic goat - Showing, Domestic goat - Gallery

Read more here: » Domestic goat: Encyclopedia II - Domestic goat - History

Goat breeders' clubs frequently hold shows, where goats are judged on traits relating to conformation, udder quality, evidence of high production and longevity. People who show their goats usually keep registered stock and the offspring of award winning animals command a higher price. Registered stock in general is usually higher priced if for no other reason than that records have been kept proving its ancestry and the production and other data of its sire, dam, and other ancestors. A registered dairy doe is usually less of a gamble than buying any dairy doe at random (as at an auction or sale barn) because of these r ...

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Domestic goat, Domestic goat - History, Domestic goat - Goat Products, Domestic goat - Meat, Domestic goat - Milk and Cheese, Domestic goat - Skin, Domestic goat - Fiber, Domestic goat - Feeding Goats, Domestic goat - Reproduction, Domestic goat - Goat breeds, Domestic goat - Dairy, Domestic goat - Fibre, Domestic goat - Meat, Domestic goat - Pet, Domestic goat - Wild, Domestic goat - Showing, Domestic goat - Gallery

Read more here: » Domestic goat: Encyclopedia II - Domestic goat - Showing

In some climates goats are, like humans, able to breed at any time of the year. In northern climates and among the Swiss breeds, the breeding season commences as the day length shortens, and ends in early spring. Does of any breed come into heat every 21 days for from 2-48 hours. A doe in heat typically flags her tail often, stays near the buck if one is present, becomes more vocal, and may also show a decrease in appetite and ...

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Domestic goat, Domestic goat - History, Domestic goat - Goat Products, Domestic goat - Meat, Domestic goat - Milk and Cheese, Domestic goat - Skin, Domestic goat - Fiber, Domestic goat - Feeding Goats, Domestic goat - Reproduction, Domestic goat - Goat breeds, Domestic goat - Dairy, Domestic goat - Fibre, Domestic goat - Meat, Domestic goat - Pet, Domestic goat - Wild, Domestic goat - Showing, Domestic goat - Gallery

Read more here: » Domestic goat: Encyclopedia II - Domestic goat - Reproduction