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Drinking Milk: The annual consumption of these products in the United States is nearly 20 billion pounds (about 9 billion kg) of beef and veal and 125 billion pounds (nearly 57 billion kg) of milk. This amounts to 100 pounds (45 kg) of beef and veal per person, 302 pounds (135 kg) of milk and cream for drinking milk purposes, over 6 pounds (3 kg) of butter, nearly 10 pounds (4.5 kg) of cheese, 18 pounds (8 kg) of ice cream, 11 pounds (5 kg) of canned milk, and 6 pounds (3 kg) of dry milk powders.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used. |
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