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110-555: The cooperative was founded in 1918 as the United Dairymen's Association , and it bought the Consolidated Dairy Products Company in 1930. A contest among dairy families produced the cooperative's brand name, " Darigold " in 1920. In 1999, the cooperative, in an effort to improve its marketing position, changed its name to Northwest Dairy Association , while changing the corporate name to WestFarm Foods . In 2006,

220-643: A cottage industry . The animals might serve multiple purposes (for example, as a draught animal for pulling a plow as a youngster, and at the end of its useful life as meat). In this case, the animals were normally milked by hand and the herd size was quite small, so that all of the animals could be milked in less than an hour—about 10 per milker. These tasks were performed by a dairymaid ( dairywoman ) or dairyman . The word dairy harkens back to Middle English dayerie , deyerie , from deye (female servant or dairymaid) and further back to Old English dæge (kneader of bread). With industrialisation and urbanisation,

330-522: A dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy almost exclusively refers to a corner shop, or superette . This usage is historical as such shops were a common place for the public to buy milk products. Milk producing animals have been domesticated for thousands of years. Initially, they were part of

440-872: A membrane . Each fat globule is composed almost entirely of triacylglycerols and is surrounded by a membrane consisting of complex lipids such as phospholipids , along with proteins. These act as emulsifiers which keep the individual globules from coalescing and protect the contents of these globules from various enzymes in the fluid portion of the milk. Although 97–98% of lipids are triacylglycerols, small amounts of di- and monoacylglycerols, free cholesterol and cholesterol esters, free fatty acids, and phospholipids are also present. Unlike protein and carbohydrates, fat composition in milk varies widely due to genetic, lactational, and nutritional factor difference between different species. Fat globules vary in size from less than 0.2 to about 15 micrometers in diameter between different species. Diameter may also vary between animals within

550-422: A combination of airflow and mechanical pump to a central storage vat or bulk tank . Milk is refrigerated on the farm in most countries either by passing through a heat-exchanger or in the bulk tank, or both. The photo to the right shows a bucket milking system with the stainless steel bucket visible on the far side of the cow. The two rigid stainless steel teatcup shells applied to the front two quarters of

660-427: A common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 , which permits member states to create a requirement for the supply of milk from a farmer to a raw milk processor to be backed by a written contract, or to ensure that the first purchaser of milk to make a written offer to the farmer, although in this case

770-461: A food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase , an enzyme necessary for digesting the lactose in milk. People therefore converted milk to curd , cheese, and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in northwestern Europe that enabled the production of lactase in adulthood . This mutation allowed milk to be used as

880-412: A greenish color, which sometimes can be discerned in skimmed milk or whey products. Fat-free skimmed milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skimmed milk a bluish tint. In most Western countries, centralized dairy facilities process milk and products obtained from milk , such as cream, butter, and cheese. In

990-400: A large number of active enzymes. Both the fat globules and the smaller casein micelles, which are just large enough to deflect light, contribute to the opaque white color of milk. The fat globules contain some yellow-orange carotene, enough in some breeds (such as Guernsey and Jersey cattle) to impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of milk has

1100-505: A major source of income growth for many farmers. As in many other branches of the food industry, dairy processing in the major dairy producing countries has become increasingly concentrated, with fewer but larger and more efficient plants operated by fewer workers. This is notably the case in the United States, Europe, Australia and New Zealand. In 2009, charges of antitrust violations have been made against major dairy industry players in

1210-464: A method of killing harmful bacteria in beverages and food products. He developed this method while on summer vacation in Arbois , to remedy the frequent acidity of the local wines. He found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a brief time to kill the microbes, and that the wine could be nevertheless properly aged without sacrificing

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1320-501: A multi-million production facility in Pasco, Washington , that represents significant investment in climate-friendly modernization. In 2022, the co-op shared details of a leadership transition with Stan Ryan, its CEO of six years, announcing his retirement and Darigold executive Joe Coote named CEO. 47°35′35″N 122°18′33″W  /  47.593043°N 122.309199°W  / 47.593043; -122.309199 This agriculture article

1430-469: A new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream , butter , yogurt , kefir , ice cream and cheese . Modern industrial processes use milk to produce casein , whey protein , lactose, condensed milk , powdered milk , and many other food-additives and industrial products. Whole milk, butter, and cream have high levels of saturated fat . The sugar lactose

1540-408: A range of traditional milk-based products are produced commercially. Originally, milking and processing took place on the dairy farm itself. Later, cream was separated from the milk by machine on the farm, and transported to a factory to be made into butter. The skim milk was fed to pigs. This allowed for the high cost of transport (taking the smallest volume high-value product), primitive trucks and

1650-458: A required daily commodity. Over the last three decades of the 19th century, demand for milk in most parts of the country doubled or, in some cases, tripled. Legislation in 1875 made the adulteration of milk illegal   – This combined with a marketing campaign to change the image of milk. The proportion of rural imports by rail as a percentage of total milk consumption in London grew from under 5% in

1760-415: A rigid outer shell (stainless steel or plastic) that holds a soft inner liner or inflation . Transparent sections in the shell may allow viewing of liner collapse and milk flow. The annular space between the shell and liner is called the pulse chamber. Milking machines work in a way that is different from hand milking or calf suckling. Continuous vacuum is applied inside the soft liner to massage milk from

1870-840: A separate secondary products revolution in the fourth millennium BC. Sherratt's model is not supported by recent findings, based on the analysis of lipid residue in prehistoric pottery, that shows that dairying was practiced in the early phases of agriculture in Southwest Asia, by at least the seventh millennium BC. From Southwest Asia domestic dairy animals spread to Europe (beginning around 7000 BC but did not reach Britain and Scandinavia until after 4000 BC), and South Asia (7000–5500 BC). The first farmers in central Europe and Britain milked their animals. Pastoral and pastoral nomadic economies, which rely predominantly or exclusively on domestic animals and their products rather than crop farming, were developed as European farmers moved into

1980-551: A skilled worker. But having cows standing about in the yard and shed waiting to be milked is not good for the cow, as she needs as much time in the paddock grazing as is possible. It is usual to restrict the twice-daily milking to a maximum of an hour and a half each time. It makes no difference whether one milks 10 or 1000 cows, the milking time should not exceed a total of about three hours each day for any cow as they should be in stalls and laying down as long as possible to increase comfort which will in turn aid in milk production. A cow

2090-407: A small scale and presents significant opportunities for diversification of income sources by small farms. Local milk collection centers, where milk is collected and chilled prior to being transferred to urban dairies, are a good example of where farmers have been able to work on a cooperative basis, particularly in countries such as India. FAO reports Israel dairy farms are the most productive in

2200-484: A species and at different times within a milking of a single animal. In unhomogenized cow's milk, the fat globules have an average diameter of two to four micrometers and with homogenization, average around 0.4 micrometers. The fat-soluble vitamins A , D , E , and K along with essential fatty acids such as linoleic and linolenic acid are found within the milk fat portion of the milk. Normal bovine milk contains 30–35 grams of protein per liter, of which about 80%

2310-400: A tenth of a micrometer across. There are four different types of casein proteins: αs1-, αs2-, β-, and κ-caseins. Most of the casein proteins are bound into the micelles. There are several competing theories regarding the precise structure of the micelles, but they share one important feature: the outermost layer consists of strands of one type of protein, k-casein , reaching out from the body of

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2420-427: A wide range of cheeses can be made using the bacteria found naturally in the milk. In most other countries, the range of cheeses is smaller and the use of artificial cheese curing is greater. Whey is also the byproduct of this process. Some people with lactose intolerance are able to eat certain types of cheese. This is because some traditionally made hard cheeses, and soft ripened cheeses may create less reaction than

2530-514: A year, until she is culled because of declining production, infertility or other health problems. Then the cow will be sold, most often going to slaughter. Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored. Today, milk

2640-780: Is collected from farm animals , mostly cattle . In 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder. New Zealand, Germany, and the Netherlands are the largest exporters of milk products. Between 750 and 900 million people live in dairy-farming households. The term milk comes from "Old English meoluc (West Saxon), milc (Anglian), from Proto-Germanic * meluks "milk" (source also of Old Norse mjolk , Old Frisian melok , Old Saxon miluk , Dutch melk , Old High German miluh , German Milch , Gothic miluks )". Since 1961,

2750-651: Is a stub . You can help Misplaced Pages by expanding it . This food and/or confectionery corporation or company-related article is a stub . You can help Misplaced Pages by expanding it . Milk Milk is a white 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. Milk contains many nutrients, including calcium and protein , as well as lactose and saturated fat . Immune factors and immune-modulating components in milk contribute to milk immunity . Early- lactation milk, which

2860-457: Is a disaccharide composite of two simple sugars , glucose and galactose . Bovine milk averages 4.8% anhydrous lactose, which amounts to about 50% of the total solids of skimmed milk. Levels of lactose are dependent upon the type of milk as other carbohydrates can be present at higher concentrations than lactose in milks. Other components found in raw cow's milk are living white blood cells , mammary gland cells, various bacteria, vitamin C, and

2970-510: Is a place where milk is stored and where butter , cheese and other dairy products are made, or a place where those products are sold. It may be a room, a building or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows , buffaloes , goats , yaks , sheep , horses or camels . The attributive dairy describes milk-based products, derivatives and processes, and

3080-405: Is a process similar to cheese making, only the process is arrested before the curd becomes very hard. Milk is also processed by various drying processes into powders. Whole milk, skim milk, buttermilk, and whey products are dried into a powder form and used for human and animal consumption. The main difference between production of powders for human or for animal consumption is in the protection of

3190-479: Is already lower than the average by between 0.7 and 4 kg in July (the hottest month of the year), and by 2070, it may decline by up to 50% (or 7.2 kg) due to climate change. Heatwaves can also reduce milk yield, with particularly acute impacts if the heatwave lasts for four or more days, as at that point the cow's thermoregulation capacity is usually exhausted, and its core body temperature starts to increase. It

3300-422: Is arranged in casein micelles . Total proteins in milk represent 3.2% of its composition (nutrition table). The largest structures in the fluid portion of the milk are "casein micelles" : aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle , bonded with the help of nanometer-scale particles of calcium phosphate . Each casein micelle is roughly spherical and about

3410-448: Is called colostrum , contains antibodies and immune-modulating components that strengthen the immune system against many diseases. The US CDC agency recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula ) should have two servings of dairy (milk) products a day, and more than six billion people worldwide consume milk and milk products. As an agricultural product, dairy milk

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3520-705: Is down 30 cents per US gallon (7.9 ¢/L; 36 ¢/imp gal) from 2007 and below the break-even point for many cattle farmers. Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. Because it is produced as a food source for the young, all of its contents provide benefits for growth. The principal requirements are energy (lipids, lactose, and protein), biosynthesis of non-essential amino acids supplied by proteins (essential amino acids and amino groups), essential fatty acids, vitamins and inorganic elements, and water. The pH of cow's milk, ranging from 6.7 to 6.9,

3630-422: Is formed. Under the second theory, proposed by Horne, the growth of calcium phosphate nanoclusters begins the process of micelle formation, but is limited by binding phosphopeptide loop regions of the caseins. Once bound, protein-protein interactions are formed and polymerization occurs, in which K-casein is used as an end cap to form micelles with trapped calcium phosphate nanoclusters. Some sources indicate that

3740-514: Is found only in milk, and possibly in forsythia flowers and a few tropical shrubs. Lactase, the enzyme needed to digest lactose, reaches its highest levels in the human small intestine immediately after birth, and then begins a slow decline unless milk is consumed regularly. Those groups who continue to tolerate milk have often exercised great creativity in using the milk of domesticated ungulates , not only cattle, but also sheep, goats, yaks , water buffalo , horses, reindeer and camels . India

3850-445: Is made into butter. This is done by churning the cream until the fat globules coagulate and form a monolithic mass. This butter mass is washed and, sometimes, salted to improve keeping qualities. The residual buttermilk goes on to further processing. The butter is packaged (25 to 50 kg boxes) and chilled for storage and sale. At a later stage these packages are broken down into home-consumption sized packs. The product left after

3960-633: Is now being practised more widely in New Zealand for profit and lifestyle reasons. This is effective because the fall in milk yield is at least partially offset by labour and cost savings from milking once per day. This compares to some intensive farm systems in the United States that milk three or more times per day due to higher milk yields per cow and lower marginal labour costs . Farmers who are contracted to supply liquid milk for human consumption (as opposed to milk for processing into butter, cheese, and so on—see milk) often have to manage their herd so that

4070-500: Is physically milked for only about 10 minutes a day depending on her milk letdown time and the number of milkings per day. As herd sizes increased there was more need to have efficient milking machines, sheds, milk-storage facilities ( vats ), bulk-milk transport and shed cleaning capabilities and the means of getting cows from paddock to shed and back. As herd numbers increased so did the problems of animal health . In New Zealand two approaches to this problem have been used. The first

4180-447: Is present in excess and often, much greater excess of solubility of solid calcium phosphate. In addition to calcium, milk is a source of many vitamins: Vitamins A, B1, B2, B5 B6, B7, B12, and D. For many years the most widely accepted theory of the structure of a micelle was that it was composed of spherical casein aggregates, called submicelles, that were held together by calcium phosphate linkages. However, there are two recent models of

4290-407: Is rare, with studies showing that mothers from malnourished regions still produce amounts of milk of similar quality to that of mothers in developed countries. There are many reasons a mother may not produce enough breast milk . The amount of milk produced depends on how often the mother is nursing and/or pumping : the more the mother nurses her baby or pumps, the more milk is produced. In

4400-438: Is separated by huge machines in bulk into cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. Some milk is dried and powdered, some is condensed (by evaporation ) mixed with varying amounts of sugar and canned. Most cream from New Zealand and Australian factories

4510-573: Is similar to cow's milk and perfectly suitable for human consumption. The main reasons for this are that milking a sow's numerous small teats is very cumbersome, and that sows cannot store their milk as cows can. A few pig farms do sell pig cheese as a novelty item; these cheeses are exceedingly expensive. In 2012, the largest producer of milk and milk products was India, followed by the United States of America, China, Pakistan and Brazil. All 28 European Union members together produced 153.8 million tonnes (169.5 million short tons) of milk in 2013,

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4620-422: Is similar to other bovines and non-bovine mammals . Full fat milk contains about 33 grams of fat per liter, including about 19 grams of saturated fat, 1.2 grams of omega 6 fatty acids, and 0.75 grams of omega 3 fatty acids per liter. The amount of fat varies for products where (some of) the fat has been removed, such as in skimmed milk. Initially milk fat is secreted in the form of a fat globule surrounded by

4730-525: Is the largest producer and consumer of cattle milk and buffalo milk in the world. Humans first learned to consume the milk of other mammals regularly following the domestication of animals during the Neolithic Revolution or the development of agriculture. This development occurred independently in several global locations from as early as 9000–7000   BC in Mesopotamia to 3500–3000   BC in

4840-455: Is the predominant phosphoprotein found in fresh milk. It has a very wide range of uses from being a filler for human foods, such as in ice cream , to the manufacture of products such as fabric , adhesives , and plastics. Cheese is another product made from milk. Whole milk is reacted to form curds that can be compressed, processed and stored to form cheese. In countries where milk is legally allowed to be processed without pasteurisation ,

4950-415: Is their primary source of nutrition; and humans obtain milk from other mammals for consumption by humans of all ages, as one component of a varied diet. In almost all mammals, milk is fed to infants through breastfeeding , either directly or by expressing the milk to be stored and consumed later. The early milk from mammals is called colostrum . Colostrum contains antibodies that provide protection to

5060-524: Is then hauled (usually by truck) to a "dairy plant", also referred to as a "dairy", where raw milk is further processed and prepared for commercial sale of dairy products . In New Zealand, farm areas for milk harvesting are also called "milking parlours", and are historically known as "milking sheds". As in the United States, sometimes milking sheds are referred to by their type, such as "herring bone shed" or "pit parlour". Parlour design has evolved from simple barns or sheds to large rotary structures in which

5170-709: The Agricultural Marketing Agreement Act of 1937 and continue in the 2000s. The Federal Milk Price Support Program began in 1949. The Northeast Dairy Compact regulated wholesale milk prices in New England from 1997 to 2001. Plants producing liquid milk and products with short shelf life , such as yogurts , creams and soft cheeses , tend to be located on the outskirts of urban centres close to consumer markets. Plants manufacturing items with longer shelf life, such as butter, milk powders, cheese and whey powders, tend to be situated in rural areas closer to

5280-527: The British Railway Milk Tank Wagon were introduced, enabling the transport of larger quantities of milk, and over longer distances. The development of refrigeration and better road transport, in the late 1950s, has meant that most farmers milk their cows and only temporarily store the milk in large refrigerated bulk tanks , from where it is later transported by truck to central processing facilities. In many European countries, particularly

5390-758: The Pontic–Caspian steppe in the fourth millennium BC, and subsequently spread across much of the Eurasian steppe . Sheep and goats were introduced to Africa from Southwest Asia, but African cattle may have been independently domesticated around 7000–6000   BC. Camels, domesticated in central Arabia in the fourth millennium BC, have also been used as dairy animals in North Africa and the Arabian Peninsula. The earliest Egyptian records of burn treatments describe burn dressings using milk from mothers of male babies. In

5500-458: The United States , for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parlor", except in the case of smaller dairies, where cows are often put on pasture, and usually milked in "stanchion barns". The farm area where milk is stored in bulk tanks is known as the farm's "milk house". Milk

5610-415: The subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a major part of the symbiotic relationship between the animals and the herders . In the more recent past, people in agricultural societies owned dairy animals that they milked for domestic and local (village) consumption, a typical example of

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5720-635: The 1605 voyage made by George Weymouth to New England reported that the Wabanaki people Weymouth captured in Maine milked "Rain-Deere and Fallo-Deere." But Journalist Avery Yale Kamila and food historians said Rosier "misinterpreted the evidence." Historians report the Wabanaki did not domesticate deer. The tribes of the northern woodlands have historically been making nut milk . Cows were imported to New England in 1624. The growth in urban population, coupled with

5830-455: The 1860s to over 96% by the early 20th century. By that point, the supply system for milk was the most highly organized and integrated of any food product. Milk was analyzed for infection with tuberculosis . In 1907 180 samples were tested in Birmingham and 13.3% were found to be infected. The first glass bottle packaging for milk was used in the 1870s. The first company to do so may have been

5940-482: The Americas. People first domesticated the most important dairy animals – cattle, sheep and goats – in Southwest Asia, although domestic cattle had been independently derived from wild aurochs populations several times since. Initially animals were kept for meat, and archaeologist Andrew Sherratt has suggested that dairying, along with the exploitation of domestic animals for hair and labor, began much later in

6050-565: The New York Dairy Company in 1877. The Express Dairy Company in England began glass bottle production in 1880. In 1884, Hervey Thatcher, an American inventor from New York, invented a glass milk bottle , called "Thatcher's Common Sense Milk Jar," which was sealed with a waxed paper disk. In 1932, plastic-coated paper milk cartons were introduced commercially. In 1863, French chemist and biologist Louis Pasteur invented pasteurization,

6160-428: The U.S. in 2002, with five cooperatives accounting for half that. This was down from 2,300 cooperatives in the 1940s. In developing countries, the past practice of farmers marketing milk in their own neighbourhoods is changing rapidly. Notable developments include considerable foreign investment in the dairy industry and a growing role for dairy cooperatives. Output of milk is growing rapidly in such countries and presents

6270-561: The US National Bison Association, American bison (also called American buffalo) are not milked commercially; however, various sources report cows resulting from cross-breeding bison and domestic cattle are good milk producers, and have been used both during the European settlement of North America and during the development of commercial Beefalo in the 1970s and 1980s. Swine are almost never milked, even though their milk

6380-942: The US, these dairies usually are local companies, while in the Southern Hemisphere facilities may be run by large multi-national corporations such as Fonterra . Pasteurization is used to kill harmful pathogenic bacteria such as M. paratuberculosis and E. coli 0157:H7 by heating the milk for a short time and then immediately cooling it. Types of pasteurized milk include full cream, reduced fat, skim milk, calcium enriched, flavored, and UHT. The standard high temperature short time (HTST) process of 72 °C (162 °F) for 15 seconds completely kills pathogenic bacteria in milk, rendering it safe to drink for up to three weeks if continually refrigerated. Dairies print best before dates on each container, after which stores remove any unsold milk from their shelves. dairy#Noun A dairy

6490-493: The United Kingdom, milk is then delivered direct to customers' homes by a milk float . In the United States, a dairy cow produced about 5,300 pounds (2,400 kg) of milk per year in 1950, while the average Holstein cow in 2019 produces more than 23,000 pounds (10,000 kg) of milk per year. Milking machines are used to harvest milk from cows when manual milking becomes inefficient or labour-intensive. One early model

6600-483: The United States include Ayrshire , Brown Swiss , Guernsey , Jersey and Milking Shorthorn (Dairy Shorthorn). Aside from cattle, many kinds of livestock provide milk used by humans for dairy products. These animals include water buffalo , goat , sheep , camel , donkey , horse , reindeer and yak. The first four respectively produced about 11%, 2%, 1.4% and 0.2% of all milk worldwide in 2011. In Russia and Sweden, small moose dairies also exist. According to

6710-461: The United States, which critics call "Big Milk". Another round of price fixing charges was settled in 2016. Government intervention in milk markets was common in the 20th century. A limited antitrust exemption was created for U.S. dairy cooperatives by the Capper–Volstead Act of 1922. In the 1930s, some U.S. states adopted price controls, and Federal Milk Marketing Orders started under

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6820-608: The Western world, cow's milk is produced on an industrial scale and is, by far, the most commonly consumed form of milk. Commercial dairy farming using automated milking equipment produces the vast majority of milk in developed countries . Dairy cattle , such as the Holstein , have been bred selectively for increased milk production. About 90% of the dairy cows in the United States and 85% in Great Britain are Holsteins. Other dairy cows in

6930-460: The amount of milk produced. In 2011, FAO estimates 85% of all milk worldwide was produced from cows. Human milk is not produced or distributed industrially or commercially; however, human milk banks collect donated human breastmilk and redistribute it to infants who may benefit from human milk for various reasons (premature neonates, babies with allergies, metabolic diseases , etc.) but who cannot breastfeed. Actual inability to produce enough milk

7040-464: The animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat . A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry . The word dairy comes from an Old English word for female servant as historically milking was done by dairymaids. Terminology differs between countries. In

7150-407: The animals by hand; on farms where only small numbers are kept, hand-milking may still be practised. Hand-milking is accomplished by grasping the teats (often pronounced tit or tits ) in the hand and expressing milk either by squeezing the fingers progressively, from the udder end to the tip, or by squeezing the teat between thumb and index finger, then moving the hand downward from udder towards

7260-426: The casein micelle that refute the distinct micellular structures within the micelle. The first theory, attributed to de Kruif and Holt, proposes that nanoclusters of calcium phosphate and the phosphopeptide fraction of beta-casein are the centerpiece to micellar structure. Specifically in this view unstructured proteins organize around the calcium phosphate, giving rise to their structure, and thus no specific structure

7370-459: The contracted number of cows are in milk the year round, or the required minimum milk output is maintained. This is done by mating cows outside their natural mating time so that the period when each cow in the herd is giving maximum production is in rotation throughout the year. Northern hemisphere farmers who keep cows in barns almost all the year usually manage their herds to give continuous production of milk so that they get paid all year round. In

7480-557: The corporate name returned to Darigold . In 2010, the cooperative merged with the Montana dairy cooperative Country Classic . The co-op's annual sales are over $ 2.0 billion, and production is over 8,600,000,000 pounds (3.9 × 10 kg) of milk a year. In August 2003, Darigold locked out their union in one production facility. Workers in that facility continue to be represented by a union, as are employees in most Darigold production facilities. In June 2021, Darigold announced plans to build

7590-512: The cream is removed is called skim, or skimmed, milk. To make a consumable liquid a portion of cream is returned to the skim milk to make low fat milk (semi-skimmed) for human consumption. By varying the amount of cream returned, producers can make a variety of low-fat milks to suit their local market. Whole milk is also made by adding cream back to the skim to form a standardised product. Other products, such as calcium , vitamin D , and flavouring, are also added to appeal to consumers. Casein

7700-430: The end of teat and relieve congestion in the teat tissue. The ratio of the time that the liner is open (milking phase) and closed (rest phase) is called the pulsation ratio. The four streams of milk from the teatcups are usually combined in the claw and transported to the milkline, or the collection bucket (usually sized to the output of one cow) in a single milk hose. Milk is then transported (manually in buckets) or with

7810-406: The end of the teat. The action of the hand or fingers is designed to close off the milk duct at the udder (upper) end and, by the movement of the fingers, close the duct progressively to the tip to express the trapped milk. Each half or quarter of the udder is emptied one milk-duct capacity at a time. The stripping action is repeated, using both hands for speed. Both methods result in the milk that

7920-457: The equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Emmental or Cheddar might contain 10% of the lactose found in whole milk. In addition, the ageing methods of traditional cheeses (sometimes over two years) reduce their lactose content to practically nothing. Commercial cheeses, however, are often manufactured by processes that do not have

8030-457: The expansion of the railway network in the mid-19th century, brought about a revolution in milk production and supply. Individual railway firms began transporting milk from rural areas to London from the 1840s and 1850s. Possibly the first such instance was in 1846, when St Thomas's Hospital in Southwark contracted with milk suppliers outside London to ship milk by rail. The Great Western Railway

8140-458: The farmer may not be required to enter into a contract. Thirteen EU member states including France and Spain have introduced laws on compulsory or mandatory written milk contracts (MWC's) between farmers and processors. The Scottish Government published an analysis of the dairy supply chain and the application of mandatory written contracts across the European Union in 2019, to evaluate

8250-502: The farmer needed to call for service and pay regularly. This daily milking routine goes on for about 300 to 320 days per year that the cow stays in milk. Some small herds are milked once a day for about the last 20 days of the production cycle but this is not usual for large herds. If a cow is left unmilked just once she is likely to reduce milk-production almost immediately and the rest of the season may see her dried off (giving no milk) and still consuming feed. However, once-a-day milking

8360-532: The final quality. In honor of Pasteur, the process became known as "pasteurization". Pasteurization was originally used as a way of preventing wine and beer from souring. Commercial pasteurizing equipment was produced in Germany in the 1880s, and producers adopted the process in Copenhagen and Stockholm by 1885. All mammal species have females who can produce milk for some time after giving birth. Cow milk dominates

8470-508: The impact of the contracts where they have been adopted. In the UK, a voluntary code of best practice on contractual relationships in the dairy sector was agreed by industry during 2012: this set out minimum standards of good practice for contracts between producers and purchasers. During 2020 the UK government has undertaken a consultation exercise to determine which contractual measures, if any, would improve

8580-408: The largest by any politico - economic union. Increasing affluence in developing countries, as well as increased promotion of milk and milk products, has led to a rise in milk consumption in developing countries in recent years. In turn, the opportunities presented by these growing markets have attracted investments by multinational dairy firms. Nevertheless, in many countries production remains on

8690-514: The loss reaching 0.54 kg for 25–30 °C (77–86 °F). Research in a humid tropical climate describes a more linear relationship, with every unit of heat stress reducing yield by 2.13%. In the intensive farming systems, daily milk yield per cow declines by 1.8 kg during severe heat stress. In organic farming systems, the effect of heat stress on milk yields is limited, but milk quality suffers substantially, with lower fat and protein content. In China, daily milk production per cow

8800-472: The machine are kept clean by a manual or automated washing procedures implemented after milking is completed. Milk contact surfaces must comply with regulations requiring food-grade materials (typically stainless steel and special plastics and rubber compounds) and are easily cleaned. Most milking machines are powered by electricity but, in case of electrical failure, there can be an alternative means of motive power, often an internal combustion engine , for

8910-464: The micelle into the surrounding fluid. These kappa-casein molecules all have a negative electrical charge and therefore repel each other, keeping the micelles separated under normal conditions and in a stable colloidal suspension in the water-based surrounding fluid. Milk contains dozens of other types of proteins beside caseins and including enzymes. These other proteins are more water-soluble than caseins and do not form larger structures. Because

9020-554: The milk supply. Most large processing plants tend to specialise in a limited range of products. Exceptionally, however, large plants producing a wide range of products are still common in Eastern Europe, a holdover from the former centralised, supply-driven concept of the market under Communist governments. As processing plants grow fewer and larger, they tend to acquire bigger, more automated and more efficient equipment. While this technological tendency keeps manufacturing costs lower,

9130-477: The need for long-distance transportation often increases the environmental impact . Milk production is irregular, depending on cow biology. Producers must adjust the mix of milk which is sold in liquid form vs. processed foods (such as butter and cheese) depending on changing supply and demand. In the European Union , milk supply contracts are regulated by Article 148 of Regulation 1308/2013 – Establishing

9240-473: The newborn baby as well as nutrients and growth factors. The makeup of the colostrum and the period of secretion varies from species to species. For humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for up to two years of age or more. In some cultures it is common to breastfeed children for three to five years, and

9350-462: The period may be longer. Fresh goats' milk is sometimes substituted for breast milk , which introduces the risk of the child developing electrolyte imbalances, metabolic acidosis , megaloblastic anemia , and a host of allergic reactions . In many cultures, especially in the West , humans continue to consume milk beyond infancy, using the milk of other mammals (especially cattle, goats and sheep) as

9460-431: The poor quality of roads. Only farms close to factories could afford to take whole milk, which was essential for cheesemaking in industrial quantities, to them. Originally milk was distributed in ' pails ', a lidded bucket with a handle. These proved impractical for transport by road or rail, and so the milk churn was introduced, based on the tall conical shape of the butter churn . Later large railway containers, such as

9570-476: The possibility that the already recorded stagnation of dairy production in both China and West Africa can be attributed to persistent increases in heat stress caused by climate change . This is a plausible hypothesis , because even mild heat stress can reduce daily yields: research in Sweden found that average daily temperatures of 20–25 °C (68–77 °F) reduce daily milk yield per cow by 0.2 kg, with

9680-463: The process and the product from contamination. Some people drink milk reconstituted from powdered milk, because milk is about 88% water and it is much cheaper to transport the dried product. Kumis is produced commercially in Central Asia. Although traditionally made from mare 's milk, modern industrial variants may use cow's milk. In India, which produces 22% of global milk production (as at 2018),

9790-596: The production obtained. New Zealand cows with the lowest yield per year grazed all year, in contrast to Israel with the highest yield where the cows ate in barns with an energy-rich mixed diet. The milk yield per cow in the United States was 9,954 kg (21,945 lb) per year in 2010. In contrast, the milk yields per cow in India and China   – the second and third largest producers   – were respectively 1,154 kg (2,544 lb) and 2,282 kg (5,031 lb) per year. The IPCC Sixth Assessment Report mentions

9900-679: The proteins remain suspended in whey , remaining when caseins coagulate into curds, they are collectively known as whey proteins . Lactoglobulin is the most common whey protein by a large margin. The ratio of caseins to whey proteins varies greatly between species; for example, it is 82:18 in cows and around 32:68 in humans. Bovine milk contains a variety of cations and anions traditionally referred to as "minerals" or "milk salts". Calcium, phosphate, magnesium, sodium, potassium, citrate, and chloride are all included and they typically occur at concentrations of 5–40   mM . The milk salts strongly interact with casein, most notably calcium phosphate. It

10010-416: The resilience of the dairy industry for the future. The Australian government has also introduced a mandatory dairy code of conduct. When it became necessary to milk larger cows, the cows would be brought to a shed or barn that was set up with stalls ( milking stalls ) where the cows could be confined their whole life while they were milked. One person could milk more cows this way, as many as 20 for

10120-473: The rest of the world (i.e., East and Southeast Asia, the Americas and Australia), milk and dairy products were historically not a large part of the diet, either because they remained populated by hunter-gatherers who did not keep animals or the local agricultural economies did not include domesticated dairy species. Milk consumption became common in these regions comparatively recently, as a consequence of European colonialism and political domination over much of

10230-581: The same lactose-reducing properties. Ageing of some cheeses is governed by regulations; in other cases there is no quantitative indication of degree of ageing and concomitant lactose reduction, and lactose content is not usually indicated on labels. In earlier times, whey or milk serum was considered to be a waste product and it was, mostly, fed to pigs as a convenient means of disposal. Beginning about 1950, and mostly since about 1980, lactose and many other products, mainly food additives, are made from both casein and cheese whey. Yogurt (or yoghurt) making

10340-399: The same period increased from 7,726 to 8,550 kg (17,033 to 18,850 lb) per cow in these developed countries. The lowest average production was in New Zealand at 3,974 kg (8,761 lb) per cow. The milk yield per cow depended on production systems, nutrition of the cows, and only to a minor extent different genetic potential of the animals. What the cow ate made the most impact on

10450-527: The southern hemisphere the cooperative dairying systems allow for two months of no productivity because their systems are designed to take advantage of maximum grass and milk production in the spring and because the milk processing plants pay bonuses in the dry (winter) season to carry the farmers through the mid-winter break from milking. It also means that cows have a rest from milk production when they are most heavily pregnant. Some year-round milk farms are penalised financially for overproduction at any time in

10560-445: The structure of the dairy industry varies in different parts of the world. In major milk-producing countries most milk is distributed through whole sale markets. In Ireland and Australia, for example, farmers' co-operatives own many of the large-scale processors, while in the United States many farmers and processors do business through individual contracts. In the United States, the country's 196 farmers' cooperatives sold 86% of milk in

10670-413: The supply of milk became a commercial industry, with specialised breeds of cattle being developed for dairy, as distinct from beef or draught animals. Initially, more people were employed as milkers, but it soon turned to mechanisation with machines designed to do the milking. Historically, the milking and the processing took place close together in space and time: on a dairy farm . People milked

10780-401: The teat by creating a pressure difference across the teat canal (or opening at the end of the teat). Vacuum also helps keep the machine attached to the cow. The vacuum applied to the teat causes congestion of teat tissues (accumulation of blood and other fluids). Atmospheric air is admitted into the pulsation chamber about once per second (the pulsation rate) to allow the liner to collapse around

10890-480: The term milk has been defined under Codex Alimentarius standards as "the normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing." The term dairy refers to animal milk and animal milk production. There are two distinct categories of milk consumption: all infant mammals drink milk directly from their mothers' bodies, and it

11000-415: The trapped calcium phosphate is in the form of Ca 9 (PO 4 ) 6 ; whereas others say it is similar to the structure of the mineral brushite , CaHPO 4 ·2H 2 O. Milk contains several different carbohydrates , including lactose , glucose , galactose , and other oligosaccharides . The lactose gives milk its sweet taste and contributes approximately 40% of the calories in whole cow's milk's. Lactose

11110-490: The udder are visible. The top of the flexible liner is visible at the top of the shells as are the short milk tubes and short pulsation tubes extending from the bottom of the shells to the claw. The bottom of the claw is transparent to allow observation of milk flow. When milking is completed the vacuum to the milking unit is shut off and the teatcups are removed. Milking machines keep the milk enclosed and safe from external contamination. The interior 'milk contact' surfaces of

11220-465: The workflow (throughput of cows) is very efficiently handled. In some countries, especially those with small numbers of animals being milked, the farm may perform the functions of a dairy plant, processing their own milk into saleable dairy products, such as butter, cheese, or yogurt . This on-site processing is a traditional method of producing specialist milk products, common in Europe. In the United States

11330-455: The world in the last 500 years. In the Middle Ages , milk was called the "virtuous white liquor" because alcoholic beverages were safer to consume than the water generally available. Incorrectly thought to be blood diverted from the womb to the breast, it was also known as "white blood", and treated like blood for religious dietary purposes and in humoral theory . James Rosier's record of

11440-507: The world, with a yield of 12,546 kilograms (27,659 lb) milk per cow per year. This survey over 2001 and 2007 was conducted by ICAR (International Committee for Animal Recording) across 17 developed countries. The survey found that the average herd size in these developed countries increased from 74 to 99 cows per herd between 2001 and 2007. A dairy farm had an average of 19 cows per herd in Norway, and 337 in New Zealand. Annual milk production in

11550-455: The year by being unable to sell their overproduction at current prices. Artificial insemination (AI) is common in all high-production herds in order to improve the genetics of the female offspring which will be raised for replacements. AI also reduces the need for keeping potentially dangerous bulls on the farm. Male calves are sold to be raised for beef or veal, or slaughtered due to lack of profitability. A cow will calve or freshen about once

11660-495: Was an early and enthusiastic adopter, and began to transport milk into London from Maidenhead in 1860, despite much criticism. By 1900, the company was transporting over 25 million imperial gallons (110 million litres; 30 million US gallons) annually. The milk trade grew slowly through the 1860s, but went through a period of extensive, structural change in the 1870s and 1880s. Urban demand began to grow, as consumer purchasing power increased and milk became regarded as

11770-405: Was improved veterinary medicines (and the government regulation of the medicines) that the farmer could use. The other was the creation of veterinary clubs where groups of farmers would employ a veterinarian (vet) full-time and share those services throughout the year. It was in the vet's interest to keep the animals healthy and reduce the number of calls from farmers, rather than to ensure that

11880-479: Was patented in 1907. The milking unit is the portion of a milking machine for removing milk from an udder. It is made up of a claw, four teatcups, (Shells and rubber liners) long milk tube, long pulsation tube, and a pulsator. The claw is an assembly that connects the short pulse tubes and short milk tubes from the teatcups to the long pulse tube and long milk tube. (Cluster assembly) Claws are commonly made of stainless steel or plastic or both. Teatcups are composed of

11990-632: Was reported in 2007 that with increased worldwide prosperity and the competition of bio-fuel production for feed stocks, both the demand for and the price of milk had substantially increased worldwide. Particularly notable was the rapid increase of consumption of milk in China and the rise of the price of milk in the United States above the government subsidized price. In 2010 the Department of Agriculture predicted farmers would receive an average of $ 1.35 per US gallon ($ 0.36/L; $ 1.62/imp gal) of cow's milk, which

12100-471: Was trapped in the milk duct being squirted out the end into a bucket that is supported between the knees (or rests on the ground) of the milker, who usually sits on a low stool. Traditionally the cow, or cows, would stand in the field or paddock while being milked. Young stock, heifers , would have to be trained to remain still to be milked. In many countries, the cows were tethered to a post and milked. While most countries produce their own milk products,

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