Dairy

Food Science | Dairy | the dairy, what is dairy, dairy milk, dairy free, dairy farm - Dairy is defined as a building, room, or establishment for the storage, processing, and distribution of milk and milk products. A dairy is a building used for the harvesting of animal milk - mostly from cows or goats, but also from buffalo, sheep, horses or camels - for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned with the harvesting of milk.

Milk

Milk | Food Sciences | Milk is a white liquid produced by the mammary glands of mammals. It is the main source of nutrition for young mammals before they are able to digest other types of food. In early lactation milk contains colostrum, which carries the antibodies from mother to child and can reduce the risk of many diseases of children. The exact composition of raw milk varies by species and a number of other factors, but it contains significant amounts of saturated fat, protein and calcium and vitamin C. Cow's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.

Study: Survey on dairy cattle milk production and milk quality problems in peri-urban areas in Burkina Faso

Study: Survey on dairy cattle milk production and milk quality problems in peri-urban areas in Burkina Faso – A survey study was carried out around two large cities in Burkina Faso to contribute to the understanding of the situation of local milk production and milk processing. Twenty-two dairy farms associated with nine dairy processing units were selected for the study.

Two separate questionnaires were used to investigate the prerequisites for animal production and milk processing and the interviews were carried out from August to October 2006. Meanwhile, 110 milk samples from individual cows, 22 farm tank milk samples and nine dairy tank milk samples were analyzed. Results of the survey show that daily milk yield was 1 2 L per cow in sedentary traditional farms and 2 4 L per cow in semi intensive farms. Milk temperature at dairy farm level (32.5 ± 4.6°C) was an important factor reducing milk quality before reaching the collection centre.

8 Steps to Make Easy Homemade Butter

The butter is a product derived from milk that not too difficult to manufacture, especially with using of  the latest foods processing equipments. The butter produced from milk which comes from cows that fed with grass has much nutrition and very healthful and is regarded as a super-food by followers of native diet.

It is important to ensure that the raw milk is from excellent source to which instructions are adhered to and the whole operation is clean, because there is no heat treatment to produce butter.

How to Make Homemade Milk Buttermilk

Milk buttermilk isn't a buttermilk as we all know, it's the slightly sour liquid left over from the butter-making process. Most milk buttermilk contains bits of milk fat (or curds) and is slightly thicker than milk but not as heavy as cream. The process of making processed, or cultured, milk buttermilk is similar to that of yogurt. Lactobaccillus is added to whole milk and allowed to ferment for 12 to 14 hours at low temperature. Salt and butter flecks may be added to the final product for flavor and texture. But it is possible to make a buttermilk substitute at home.

MILK: a Food Source for Humans (3)

MILK: a Food Source for Humans (3) - Whey Proteins: The supernatant proteins contain milk after precipitation at pH 4.6 collectively called whey proteins. These proteins are water-soluble casein circular and are susceptible to thermal denaturation. Native whey proteins are good gelling and whipping properties. Denaturation increases their ability to retain water. In principle, the lines are the SS-lactoglobulin, alpha-lactalbumin, bovine serum albumin (BSA) and immunoglobulin (Ig).

Milk: a Food Source for Humans (2)

Milk: a Food Source for Humans (2) - Fat Destabilization: While homogenization is the principal method for acheiving stabilization of the fat emulsion in milk, fat destabilization is necessary for structure formation in butter, whipping cream and ice cream. Fat destabilization refers to the process of clustering and clumping (partial coalescence) of the fat globules which leads to the development of a continuous internal fat network or matrix structure in the product. Fat destabilization (sometimes "fat agglomeration") is a general term that describes the summation of several different phenomena. These include: 

MILK: a Food Source for Humans (1)

MILK: a  Food Source for Humans (1) - Composition and Structure: Overview.  The role of milk in nature is to nourish and provide immunological protection for the mammalian young. Milk has been a food source for humans since prehistoric times; from human, goat, buffalo, sheep, yak, to the focus of this section - domesticated cow milk (genus Bos). Milk and honey are the only articles of diet whose sole function in nature is food. It is not surprising, therefore, that the nutritional value of milk is high. Milk is also a very complex food with over 100,000 different molecular species found. There are many factors that can affect milk composition such as breed variations (see introduction, cow to cow variations, herd to herd variations - including management and feed considerations, seasonal variations, and geographic variations. With all this in mind, only an approximate composition of milk can be given: