#Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals, including breastfed human infants before they are able to digest solid food.
Dairy products or milk products are a type of food produced from or containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. #Dairyproducts include food items such as yogurt, cheese and butter. A facility that produces dairy products is known as a dairy, or dairy factory.
#Organicdairy: Urbanization, Immigration, and Political Economy.
Organic dairy production was supposed to be an alter-
native to the giant livestock-factory model of production
that has come to dominate the conventional milk indus-
try. Organic dairy standards mandate that cows graze on
pasture.
Organic dairy is raised in a production system that promotes and enhances biodiversity and biological cycles and uses only organic feedstuffs and health ...
The Milk Composition section describes the chemical and physical properties and effects of pasteurization on the compounds in milk. A brief overview of the variation in milk composition is provided below as an introduction to this section. Topics covered are:
Carbohydrate (Lactose)
Fat
Protein
Vitamins and Minerals
Enzymes
Unless otherwise stated, the information presented in this website refers to cow's milk.
In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash). Milk composition varies depending on the species (cow, goat, sheep), breed (Holstein, Jersey), the animal's feed, and the stage of lactation. Although there are minor variations in milk composition, the milk from different cows is stored together in bulk tanks and provides a relatively consistent composition of milk year round in the U.S.
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