AVS 101 Lecture 15: Lecture 15 notes Milk Production and Factors that influence it

• School: URI
• Department: Animal and Veterinary Science
• Course: AVS 101
• Professor: Anthony Mallilo

Document Summary

Milk production: 90% of world"s milk comes from cows (222 million, 10% from buffalo and goat, each cow produces enough milk for 50 people. Heterosis (hybrid vigor: offspring of a cross can be better than either parents. Fermented dairy products: selected cultures of bacteria are added to make, buttermilk, cottage cheese, yogurt. Dairy products: cream 18% fat, half & half 10-18% fat, heavy cream 36% fat. Composition of milk: 88% water, 8. 6% snf (solids not fats, 3-4% milk fat, 4. 8% lactose, 3. 35% protein (casein, all essential vitamins, high in calcium, low in iron. Imitation dairy products: water, corn syrup, fats, protein from soybean, whey, lactose, look for real symbol. Cheese: 400 different kinds/ 2000 names, soft, semi-soft, hard, very hard, based on moisture, cheese making involves coagulation, curdling, making cheese, rennet enzyme thickener, curd is made, liquid removed > whey, 100 lbs. milk -> 8-16lbs. cheese.