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Milk To Precipitate: Despite these variations, the basic method of cheese-making is the same everywhere. A curdling agent is added to the milk to precipitate the solids. (The solidified casein, fat and other water insoluble conŽstituents are called the curds, and the remaining liquid is known as whey.) The curds are broken or cut to release most of the whey and left to drain. They are then broken up, salted and put into moulds. Finally the cheese is ripened.
The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milks posed to the fluid, fresh milk market. These new products made significant inroads in the milk market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk sales. Filled milk was made from skim milk or skim milk solids reconstituted with vegetable fat rather than milk fat. The imitation milks on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk.See Also Gallons Of Milk:An index for the increase in the dairy herd is the output of milk1.7 million gallons of milk in 1946 and 2.5 million gallons of milk in 1963-1967. AnŽnual milk yields per cow increased in the same period from about 550 gallons of milk to 803 gallons of milk. Simultaneously the output of beef and veal rose from 537,000 tons to 919,000 tons.
Fine and medium wools are used largely for apparel fabrics and blankets, while longer, coarser wools are used mainly for Rugs and carpets.
In some European and Middle Eastern counŽtries sheep are used for milk production as well as for meat and wool. Ewe milk has a higher fat content than cow's milk, averaging about 6 per cent. Such milking breeds as the East Fresian may yield up to 130 gallons of milk annually. Sheep are also valued in some areas for their manure. Sheepskins are used for a variety of lightweight leathers, and pelts may be tanned with the wool on for coats, robes, rugs, and slippers. Fur pelts are obtained from young Karakul lambs.
On The Other Hand See Sources Of Milk:It contained no protein sources of milk but only urea and ammonium salts, both simple sources of milk of nitroŽgen, from which the rumen microorganisms in the bovine digestive tracts make all the amino acids that the cow needs to produce milk and muscle (meat). The feed also included starch, sucrose, cellulose, vegetable oil, minerals, and vitamins A, D, and E.
Cheese is made from ripened milk curds and if made from full cream milk will contain most of the food properties of the milk. Although there are really only three categories of cheese (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese greatly affect it [5], |
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