NationMaster - Encyclopedia: Cow milk

Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). The female ability to produce milk is one of the defining characteristics of mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods. Humans, like other mammals, consume mother's milk during their infancy, but many human societies consume the milk of domesticated ruminants as well, especially milk from cows, but also that from sheep, goats, yaks, water buffalo, horses and camels. Milk can be processed into dairy products such as cream, butter, yogurt, ice cream, cheese, casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. Milk contains significant amounts of saturated fat, protein and calcium, although these amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively. Download high resolution version (600x800, 23 KB)Milk from WP-De - large (really) version This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... Download high resolution version (600x800, 23 KB)Milk from WP-De - large (really) version This image has been released into the public domain by the copyright holder, its copyright has expired, or it is ineligible for copyright. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... Cross section of the breast of a human female. ... Orders Subclass Multituberculata (extinct) Plagiaulacida Cimolodonta Subclass Palaeoryctoides (extinct) Subclass Triconodonta (extinct) Subclass Australosphenida Ausktribosphenida Monotremata Subclass Eutheria (excludes extinct ancestors) Afrosoricida Anagaloidea (extinct) Arctostylopida (extinct) Artiodactyla Carnivora Cetacea Chiroptera Cimolesta (extinct) Creodonta (extinct) Condylarthra (extinct) Dermoptera Desmostylia (extinct) Dinocerata (extinct) Embrithopoda (extinct) Hyracoidea Insectivora Lagomorpha Litopterna (extinct) Macroscelidea Mesonychia... Families â€ Kollikodontidae Ornithorhynchidae - Platypus Tachyglossidae - Echidnas â€ Steropodontidae Monotremes (monos, single + trema, hole; refers to the cloaca) are mammals that lay eggs instead of giving birth to live young like marsupials (Metatheria) and placental mammals (Eutheria). ... A human infant Infant is a slightly more formal term for the word baby, the youngest category of child. ... Domesticated animals, plants, and other organisms are those whose collective behavior, life cycle, or physiology has been altered as a result of their breeding and living conditions being under human control for multiple generations. ... A ruminant is any hooved animal that digests its food in two steps, first by eating the raw material and regurgitating a semi-digested form known as cud, then eating the cud. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... Species See text. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Binomial name Bos grunniens Linnaeus, 1766 Subspecies Bos grunniens grunniens Bos grunniens mutus The yak (Bos grunniens) is a long-haired humped domestic bovine found in Tibet and throughout the Himalayan region of south central Asia, as well as in Mongolia. ... Binomial name Bubalus bubalis (Kerr, 1792) The Water Buffalo is a very large ungulate and a member of the bovine subfamily. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... Species Camelus bactrianus Camelus dromedarius Camel refers to either of the two species of Camelid. ... Dairy products are generally defined as foodstuffs produced from milk. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... For other uses of the term Cheese, see Cheese (disambiguation). ... Casein is the predominant phosphoprotein found in fresh milk. ... Whey protein is the name for a collection of globular proteins that can be isolated from whey, a by-product of cheese manufactured from cows milk. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Powdered milk is a powder made from dried milk solids. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ...

Aquatic mammals, such as seals and whales, produce milk that is very rich in fats and other solid nutrients when compared with land mammals' milk.

The term milk is also used for the processed meat and juice of the coconut, non-animal substitutes such as soy milk, rice milk, and almond milk, and even the regurgitated substance pigeons feed their young, called crop milk, which bears little resemblance to mammalian milk. Binomial name Cocos nucifera L. The Coconut Palm (Cocos nucifera), is a member of the Family Arecaceae (palm family). ... A can of Yeos soy milk, poured into a glass Soy milk (also called soymilk, soya milk, soybean milk, soy bean milk, soy drink, or soy beverage) is a Chinese milk-like beverage made from soybeans. ... Rice milk is a kind of grain milk processed from rice. ... Almond milk is a milky drink made from ground almonds, not unlike soy milk or rice milk. ... Pigeon redirects here. ... This article does not cite its references or sources. ...

Human milk is fed to infants through breastfeeding, either directly or by expressing the milk to be stored and consumed later. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby. It can reduce the risk of many diseases in both the mother and baby. Breast milk usually refers to the milk produced by a human female which is usually fed to infants by breastfeeding. ... A human infant Infant is a slightly more formal term for the word baby, the youngest category of child. ... A breastfeeding infant Breastfeeding is the process of a woman feeding an infant or young child with milk from her breasts, usually directly from the nipples. ... A breastfeeding infant Breastfeeding is the process of a woman feeding an infant or young child with milk from her breasts, usually directly from the nipples. ... Colostrum (also known as beestings or first milk) is a form of milk produced by the mammary glands in late pregnancy and the few days after giving birth. ... Schematic of antibody binding to an antigen An antibody or immunoglobulin is a large Y-shaped protein used by the immune system to identify and neutralize foreign objects like bacteria and viruses. ...

History

Animal milk was first used as human food at the beginning of animal domestication. Cow's milk was first used as human food in the Middle East. Goats and sheep were domesticated in the Middle East between 9000 and 8000 BC. Goats and sheep are ruminants: mammals adapted to survive on a diet of dry grass, a food source otherwise useless to humans, and one that is easily stockpiled. The animals were probably first kept for meat and hides, but dairying proved to be a more efficient way of turning uncultivated grasslands into sustenance: the food value of an animal killed for meat can be matched by perhaps one year's worth of milk from the same animal, which will keep producing milk — in convenient daily portions — for years. (McGee 8–10) Larger version of holstein cows United States Department of Agriculture photo. ... Larger version of holstein cows United States Department of Agriculture photo. ... For other uses of the word, see Holstein Holstein Cows The Holstein, or Friesian as it is known in the UK, is a cattle breed used in dairy farming. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Families Antilocapridae Bovidae Cervidae Giraffidae Moschidae Tragulidae A ruminant is any hooved animal that digests its food in two steps, first by eating the raw material and regurgitating a semi-digested form known as cud, then eating the cud, a process called ruminating. ... Various meats Cold Meat Salad Meat, in its broadest modern definition, is all animal tissue intended to be used as food. ...

Around 7000 BC, cattle were being herded in parts of Turkey. Milk was also consumed in the British Isles during the Neolithic period. The use of cheese and butter spread in Europe, parts of Asia and parts of Africa. Cattle were then introduced to European colonies after the Age of exploration. It has been suggested that this article or section be merged into British and Irish Isles. ... The Neolithic, (Greek neos=new, lithos=stone, or New Stone Age) was a period in the development of human technology that is traditionally the last part of the Stone Age. ... The so-called Age of Exploration was a period from the early 15th century and continuing into the early 17th century, during which European ships were traveled around the world to search for new trading routes and partners to feed burgeoning capitalism in Europe. ...

In the Western world today, cow's milk is extracted on an industrial scale for human consumption and industrial uses. It is the most commonly consumed form of milk. Commercial-scale dairy farming using automated milking equipment produces the vast majority of milk in many countries. Types of cattle such as the Holstein have been specially bred for increased milk production. According to McGee, 90% of the dairy cows in the United States are Holsteins, and 85% in Great Britain. (McGee 12). Other milk cows in the United States include Ayrshire, Brown Swiss, Guernsey, Jersey, and Milking Shorthorn. The largest producers of dairy products and milk today are India followed by USA^[1] and New Zealand. This article or section does not cite its references or sources. ... // Automatic milking Automatic milking is the milking of dairy animals without human labour. ... Binomial name Bos taurus Linnaeus, 1758 Cattle (called cows in vernacular and contemporary usage, kine or kyne in pre-modern English, or kye as the Scots plural of cou) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... For other uses of the word, see Holstein Holstein Cows The Holstein, or Friesian as it is known in the UK, is a cattle breed used in dairy farming. ...

Other milk animals

In addition to cows, the following animals provide milk for dairy products: Binomial name Bos taurus Linnaeus, 1758 Rainbow arching over a paddock of cattle Cattle are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ...

In Russia and Sweden, small moose dairies also exist. Donkey and horse milk have the lowest fat content, while the milk of seals contains more than 50% fat. ^[2] Species See text. ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... Binomial name Equus asinus Linnaeus, 1758 For other uses, see Donkey (disambiguation). ... Species Camelus bactrianus Camelus dromedarius Camel refers to either of the two species of Camelid. ... Species Lama glama Lama guanicoe Lama pacos Vicugna vicugna Camelus dromedarius Camelus bactrianus The four llamas and two camels are camelids: members of the biological family Camelidae, the only family in the suborder Tylopoda. ... Binomial name Bos grunniens Linnaeus, 1766 Subspecies Bos grunniens grunniens Bos grunniens mutus The yak (Bos grunniens) is a long-haired humped domestic bovine found in Tibet and throughout the Himalayan region of south central Asia, as well as in Mongolia. ... Binomial name Bubalus bubalis (Kerr, 1792) The Water Buffalo is a very large ungulate and a member of the bovine subfamily. ... Binomial name Rangifer tarandus (Linnaeus, 1758) Caribou redirects here. ... Binomial name Alces alces (Linnaeus, 1758) Moose range map Alces alces, called the moose in North America and the elk in Europe (see also elk for other animals called elk) is the largest member of the deer family Cervidae, distinguished from other members of Cervidae by the form of the... Families Odobenidae Otariidae Phocidae A pacific walrus A leopard seal on Kerguelen Pinnipeds (fin-feet, lit. ...

Whale's milk, not generally used for human consumption, is one of the highest-fat milks. It contains, on average, 10.9% protein, 42.3% fat, and 2.0% lactose, and supplies 443 kcal of energy per 100 grams^{[citation needed]}. Whales are the largest species of exclusively aquatic mammals, members of the order Cetacea, which also includes dolphins and porpoises. ... A calorie is a unit of measurement for energy. ...

Human milk is not produced or distributed industrially or commercially; however, milk banks exist that allow for the collection of donated human milk and its redistribution to infants who may benefit from human milk for various reasons (premature infants, infants with allergies, metabolic diseases, etc.).

Physical and chemical structure

Milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milkfat portion of the milk. (McGee 18) A. Two immisicble liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The (purple) surfactant positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable) substances. ... A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... An image of Bok globules in the H II region IC 2944, taken with the WFPC2 instrument on the Hubble Space Telescope A Bok globule is a dark cloud of dense dust and gas in which star formation is taking place. ... Two schematic representations of a phospholipid. ... An emulsion is a mixture of two immiscible substances. ... Neuraminidase ribbon diagram An enzyme (in Greek en = in and zyme = blend) is a protein, or protein complex, that catalyzes a chemical reaction and also controls the 3D orientation of the catalyzed substrates. ... A micrometre (American spelling: micrometer), symbol µm, is an SI unit of length. ... Fat soluble refers to properties of compounds in our bodies that are attracted to and accumulated in fat cells within the body. ... Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. ... Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ... Tocopherol, or Vitamin E, is a fat-soluble vitamin in eight forms that is an important antioxidant. ... Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ...

The largest structures in the fluid portion of the milk are casein protein micelles: aggregates of several thousand protein molecules, bonded with the help of nanometer-scale particles of calcium phosphate. Each micelle is roughtly spherical and about a tenth of a micrometer across. There are four different types of casein proteins, and collectively they make up around 80 percent of the protein in milk, by weight. 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, kappa-casein, reaching out from the body of 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. (McGee 19–20) ^[3] Image File history File links MicelleSchematic. ... Image File history File links MicelleSchematic. ... Schematic of a micelle. ... Casein is the predominant phosphoprotein found in fresh milk. ... Schematic of a micelle. ... Calcium phosphate is the name given to a family of minerals containing calcium ions (Ca2+) together with orthophosphates (PO43-), metaphosphates or pyrophosphates (P2O74-) and occasionally hydrogen or hydroxide ions. ... Electric charge is a fundamental property of some subatomic particles, which determines their electromagnetic interactions. ... In general, a colloid or colloidal dispersion is a substance with components of one or two phases, a type of mixture intermediate between homogeneous solution and heterogeneous mixture with properties also intermediate between a solution and a mixture. ... Flour suspended in water In chemistry, a suspension is a colloidal dispersion (mixture) in which a finely-divided species is combined with another species, with the former being so finely divided and mixed that it doesnt rapidly settle out. ...

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 — Guernsey and Jersey cows, for instance — to impart a golden or "creamy" hue to a glass of milk. The riboflavin in the whey portion of milk has a greenish color, which can sometimes be discerned in skim milk or whey products. (McGee 17) Fat-free skim milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skim milk a bluish tint. ^[4] Riboflavin (E101), also known as vitamin B2 or vitamin G, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. ...

Milk contains dozens of other types of proteins besides the caseins. They are more water-soluble than the caseins and do not form larger structures. Because these proteins remain suspended in the whey left behind when the caseins coagulate into curds, they are collectively known as whey proteins. Whey proteins make up around twenty percent of the protein in milk, by weight. Lactoglobulin is the most common whey protein by a large margin. (McGee 20–21) Image File history File links Lactose_color. ... Image File history File links Lactose_color. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... Glucose (Glc), a monosaccharide (or simple sugar), is one of the most important carbohydrates in biology. ... Galactose (also called brain sugar) is a type of sugar found in dairy products, in sugar beets and other gums and mucilages. ... Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. ...

The carbohydrate lactose gives milk its sweet taste and contributes about 40% of whole cow milk's calories. Lactose is a composite of two simple sugars, glucose and galactose. In nature, lactose is found only in milk and a small number of plants. (McGee 17) Other components found in raw cow milk are living white blood cells, mammary-gland cells, various bacteria, and a large number of active enzymes. (McGee 16) Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms, and no other elements. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... Glucose (Glc), a monosaccharide (or simple sugar), is one of the most important carbohydrates in biology. ... Galactose (also called brain sugar) is a type of sugar found in dairy products, in sugar beets and other gums and mucilages. ... White blood cells (a. ... Subgroups Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular: bacterium) are a major group of living organisms. ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited, to its substrate diffusion rate. ...

Processing

In North America a dairy facility processes milk and products obtained from milk (dairy products), such as cream, butter, and cheese. Most dairies are local companies, as opposed to large or nationwide companies found in the southern hemisphere. Image File history File links Download high resolution version (2070x1760, 431 KB) gdgdgdfgsdg A cow milking machine FranÃ§ais Cette photo a Ã©tÃ© prise le 7 mars 2003 au Salon de lagriculture Ã Paris, France English This photo was taken on March 7, 2003 at the Salon de lagriculture... Image File history File links Download high resolution version (2070x1760, 431 KB) gdgdgdfgsdg A cow milking machine FranÃ§ais Cette photo a Ã©tÃ© prise le 7 mars 2003 au Salon de lagriculture Ã Paris, France English This photo was taken on March 7, 2003 at the Salon de lagriculture... Dairy farm near Oxford, New York A dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffalo, sheep or goats) and other farm animals, for human consumption. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... For other uses of the term Cheese, see Cheese (disambiguation). ...

Pasteurization and raw milk

Pasteurization kills many harmful microorganisms by heating the milk for a short time and then cooling it for storage and transportation. Pasteurized milk is still perishable and must be stored cold by both suppliers and consumers. Dairies print expiration dates on each container, after which stores will remove any unsold milk from their shelves. In many countries it is illegal to sell milk that is not pasteurized. Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Shelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. ...

Milk may also be further heated to extend its shelf life through ultra-high temperature treatment (UHT), which allows it to be stored unrefrigerated, or even longer lasting sterilization. Ultra-high temperature, or UHT, processing is the partial sterilization of food by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. ... Sterilization (or sterilisation) is the elimination of all transmissible agents (such as bacteria, prions and viruses) from a surface, a piece of equipment, food or biological culture medium. ...

Those preferring raw milk argue that the pasteurization process also kills beneficial microorganisms and important nutritional constituents. The resulting pasteurized product is said to contribute to its own indigestability, be less nutritious, and turn rancid (as opposed to sour) with age. However, unpasteurized milk can harbor harmful disease-causing bacteria such as tuberculosis, salmonella, diphtheria, polio, and escherichia coli.^[5] Raw milk is milk that has not been processed via pasteurization (heating) or homogenization before consumption by humans. ... Pasteurization (or pasteurisation) is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. ... Wikipedia does not have an article with this exact name. ... It has been suggested that Antituberculant be merged into this article or section. ... Species S. enterica Salmonella arizonae Salmonella enteritidis Salmonella typhi Salmonella typhimurium Salmonella is a genus of rod-shaped Gram-negative enterobacteria that causes typhoid fever, paratyphoid fever and foodborne illness. ... Poliomyelitis (polio), or infantile paralysis, is a viral paralytic disease. ... Binomial name Escherichia coli T. Escherich, 1885 Low-temperature electron micrograph of a cluster of E. coli bacteria, magnified 10,000 times. ...

Creaming and homogenization

Upon standing for 12 to 24 hours, fresh milk has a tendency to separate into a high-fat cream layer on top of a larger, low-fat milk layer. The cream is often sold as a separate product with its own uses; today the separation of the cream from the milk is usually accomplished rapidly in centrifugal cream separators. The fat globules rise to the top of a container of milk because fat is less dense than water. The smaller the globules, the more other molecular-level forces prevent this from happening. In fact, the cream rises in cow milk much quicker than a simple model would predict: rather than isolated globules, the fat in the milk tends to form into clusters containing about a million globules, held together by a number of minor whey proteins. (McGee 19) These clusters rise faster than individual globules can. The fat globules in milk from goats, sheep, and water buffalo do not form clusters as readily and are smaller to begin with; cream is very slow to separate from these milks. (McGee 19) Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ... A laboratory centrifuge tabletop centrifuge A centrifuge is a piece of equipment that puts a substance in rotation around a fixed axis in order for the centrifugal force to separate a fluid from a fluid or from a solid substance. ...

Milk is often homogenized, a treatment which prevents a cream layer from separating out of the milk. The milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitation. ^[6] A greater number of smaller particles posess more total surface area than a smaller number of larger ones, and the original fat globule membranes cannot completely cover them. Casein micelles are attracted to the newly-exposed fat surfaces; nearly one-third of the micelles in the milk end up participating in this new membrane structure. The casein weighs down the globules and interferes with the clustering that accelerated separation. The exposed fat globules are briefly vulnerable to certain enzymes present in milk, which could break down the fats and produce rancid flavors. To prevent this, the enzymes are inactivated by pasteurizing the milk immediately before or during homogenization. Homogenized milk tastes blander but feels creamier in the mouth than unhomogenized; it is whiter and more resistant to developing off flavors. (McGee 23) Creamline, or cream-top, milk is unhomogenized; it may or may not have been pasteurized. Homogenization is a term used both in agricultural science and in cell biology. ... In fluid dynamics, turbulence or turbulent flow is a flow regime characterized by chaotic, stochastic property changes. ... Cavitating propeller model in a water tunnel experiment Cavitation is the phenomenon where small and largely empty cavities are generated in a fluid, which expand to large size and then rapidly collapse, producing a sharp sound. ... This article explains the meaning of area as a Physical quantity. ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited, to its substrate diffusion rate. ... Rancidification is the decomposition of fats and other lipids by oxidation. ...

Additives

Milk, sold commercially in countries where the cattle (and often the people) live indoors, commonly has vitamin D added to it to make up for lack of exposure to UVB radiation. Milk often has flavoring added to it for better taste or as a means of improving sales. Chocolate flavored milk has been sold for many years and has been followed recently by such other flavors as strawberry and banana. Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ... Note: Ultraviolet is also the name of a 1998 UK television miniseries about vampires. ... Flavouring (or flavoring) is a product which is added to food in order to change or augment its taste. ... Chocolate is the current Good Article Collaboration of the week! Please help to improve this article to the highest of standards. ...

South Australia has the highest consumption of flavoured milk per person, where Farmers Union Iced Coffee outsells Coca-Cola, a success shared only by Inca Kola in Peru and Irn-Bru in Scotland. Emblems: Hairy Nosed Wombat (faunal); Leafy Seadragon (marine); Piping Shrike (bird: unofficial); Sturts Desert Pea (floral); Opal (gemstone) Motto: United for the Common Wealth Slogan or Nickname: Festival State Other Australian states and territories Capital Adelaide Government Const. ... Farmers Union Iced Coffee is a popular Australian milk beverage, owned and produced locally, it is quite a popular drink with all classes, ages and ethnic groups. ... The wave shape (known as the dynamic ribbon device) present on all Coca-Cola cans throughout the world derives from the contour of the original Coca-Cola bottles. ... Inca Kola is a very successful cola soft drink made in Peru. ... Irn Bru Irn Bru is the most popular caffeinated soft drink in Scotland. ... Motto: (Latin for No one provokes me with impunity)1 Anthem: Multiple unofficial anthems Capital Edinburgh Largest city Glasgow Official language(s) English, Gaelic, Scots2 Government Constitutional monarchy (as part of the UK) - Queen Queen Elizabeth II - Prime Minister of the UK Tony Blair MP - First Minister Jack McConnell MSP...

Nutrition and health

The composition of milk differs widely between species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules and the strength of the curd are among those than can vary.Introduction to Dairy Science and Technology, webpage of University of Guelph For example: A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... An image of Bok globules in the H II region IC 2944, taken with the WFPC2 instrument on the Hubble Space Telescope A Bok globule is a dark cloud of dense dust and gas in which star formation is taking place. ... Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...

Breast milk usually refers to the milk produced by a human female which is usually fed to infants by breastfeeding. ... BIC pen cap, about 1 gram. ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ...

Nutritional benefits

Milk began containing differing amounts of fat during the 1950's. A serving (1 cup or 250 ml) of 2%-fat milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, 8 grams of protein, and a number of other nutrients (either naturally or through fortification): Carbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms, and no other elements. ... Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid (or organic acid), often with a long aliphatic tail (long chains), either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Impact of a drop of water. ... Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. ... Thiamine mononitrate Thiamine or thiamin, also known as vitamin B1, is a colorless compound with chemical formula C12H17ClN4OS. It is soluble in water and insoluble in alcohol. ... Riboflavin (E101), also known as vitamin B2 or vitamin G, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. ... Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ... Introduction Magnesium is an essential element in biological systems. ... General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ... It has been suggested that this article or section be merged with Daily values. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Atomic mass 40. ... Recommended Dietary Allowance (RDA) is the daily dietary intake level of a nutrient that is considered sufficient to meet the requirements of nearly all (97-98%) healthy individuals in each life-stage and gender group. ... BIC pen cap, about 1 gram. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...

Studies show possible links between low-fat milk consumption and reduced risk of arterial hypertension, coronary heart disease, and obesity. Overweight individuals who drink milk may benefit from decreased risk of insulin resistance and type 2 diabetes. ^[7] Vitamin D is a fat soluble vitamin that contributes to the maintenance of normal levels of calcium and phosphorus in the bloodstream. ... Vitamin K denotes a group of 2-methilo-naphthoquinone derivatives. ... General Name, Symbol, Number iodine, I, 53 Chemical series halogens Group, Period, Block 17, 5, p Appearance violet-dark gray, lustrous Atomic mass 126. ... Cobalamin or vitamin B12 is a chemical compound that is also known as cyanocobalamine. ... Riboflavin (E101), also known as vitamin B2 or vitamin G, is an easily absorbed, water-soluble micronutrient with a key role in maintaining human health. ... Biotin, also known as vitamin H or B7 and C10H16N2O3S (Biotin; Coenzyme R, Biopeiderm), is a water-soluble B-complex vitamin which is composed of an ureido (tetrahydroimidizalone) ring fused with a tetrahydrothiophene ring. ... Pantothenic acid, also called vitamin B5, is a water-soluble vitamin required to sustain life. ... Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. ... General Name, Symbol, Number potassium, K, 19 Chemical series alkali metals Group, Period, Block 1, 4, s Appearance silvery white Atomic mass 39. ... General Name, Symbol, Number magnesium, Mg, 12 Chemical series alkaline earth metals Group, Period, Block 2, 3, s Appearance silvery white Atomic mass 24. ... SE redirects here. ... Thiamine mononitrate Thiamine or thiamin, also known as vitamin B1, is a colorless compound with chemical formula C12H17N4OS. It is soluble in water and insoluble in alcohol. ... Linoleic acid (LA) is an unsaturated omega-6 fatty acid with the molecular formula C18H32O2. ... Arterial hypertension, or high blood pressure is a medical condition where the blood pressure is chronically elevated. ... It has been suggested that this article or section be merged with Cardiovascular disease. ... In medicine, insulin resistance is a decompensation of glucose homeostasis where tissues appear to be less responsive to insulin. ... For the disease characterized by excretion of large amounts of severely diluted urine, see diabetes insipidus. ...

Nutritional/physiological detriments

Consumption of cow's milk and its byproducts (hereafter referred to as "milk") are reported as 'unhealthy'^{[citation needed]} primarily due to their high saturated fat and cholesterol content. The following additional issues are often cited as warranting consideration: Dairy products are generally defined as foodstuffs produced from milk. ... Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. ... Cholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. ...

A glass of cows milk Milk is the nutrient fluid produced by the mammary glands of female mammals (including monotremes). ... It has been suggested that this article or section be merged with Cardiovascular disease. ... In some children the ingestion of cows milk can trigger the body into launching an inappropriate immune response to the proteins in milk resulting in an allergic reaction. ... White Blood Cells is also the name of a White Stripes album. ... A somatic cell is generally taken to mean any cell forming the body of an organism: the word somatic is derived from the Greek word sÅma, meaning body. Somatic cells, by definition, are not germline cells . ... Pus is a whitish-yellow or yellow substance produced during inflammatory responses of the body that can be found in regions of pyogenic bacterial infections. ... This article or section is in need of attention from an expert on the subject. ... Monsanto Company (NYSE: MON) is a multinational agricultural biotechnology corporation. ... Bovine somatotropin (bST), or bovine growth hormone (BGH), is a protein hormone that occurs naturally in the pituitary gland of cattle. ... Insulin-like growth factor 1 (IGF-1) is a polypeptide protein hormone similar in molecular structure to insulin. ... Mastitis is the inflammation of the mammalian breast caused by the blocking of the milk ducts while the mother is lactating (see breastfeeding). ... June 2006 : â† - January - February - March - April - May - June - July - August - September - October - November - December- â†’ June 1, 2006 (Thursday) Extraordinary renditions. ... Exterior appearance of typical American supermarket (a Safeway) A supermarket or grocery store is a store that sells a wide variety of food. ... Dean Foods is the largest dairy processor and distributor in the world. ... Wal-Mart Stores, Inc. ... Kroger headquarters in Cincinnati, Ohio. ... It has been suggested that this article or section be merged with Daily values. ... Prostate cancer is a disease in which cancer develops in the prostate, a gland in the male reproductive system. ... The World Cancer Research Fund (WCRF) is a cancer research umbrella organization based in London, England. ... The American Institute for Cancer Research (AICR) is a large cancer research organisation in the USA. It is [a] cancer charity that fosters research on diet and cancer prevention and educates the public about the results. ...

Lactose intolerance

Lactose is a simple sugar that is present in all milk of the species of origin, and is digested with the help of the enzyme lactase. The production of this enzyme declines significantly after weaning in all mammals, including human beings. Lactose intolerance is the condition in which lactase is not produced in adulthood. With lactose intolerance, the result of consuming too much lactose is excess gas production and often diarrhea. Lactose-intolerant adults can drink about a cup (250 ml or 8 oz) of milk per day without severe symptoms. Lactose is a disaccharide that makes up around 2-8% of the solids in milk. ... Please wikify (format) this article as suggested in the Guide to layout and the Manual of Style. ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited, to its substrate diffusion rate. ... Lactase is a member of the Î²-galactosidase family of enzyme: enzymes that hydrolysis Î² 1,4 bonded attachments off of galactose. ... A breastfeeding infant Breastfeeding is the practice of a woman feeding an infant (or sometimes a toddler or a young child) with milk produced from her mammary glands, usually directly from the nipples. ...

Most adults in the world are lactose-intolerant (McGee 14: "lactose tolerant adults are a distinct minority on the planet"). Lactose-intolerant adults stop producing significant amounts of lactase sometime between the ages of two and five. A relatively recent genetic change caused some populations (McGee 14: "several thousand years ago"), including many Northern Europeans, to continue producing lactase into adulthood.

Distribution

Because milk spoils so easily, it should, ideally, be distributed as quickly as possible. In many countries milk used to be delivered to households daily, but economic pressure has made milk delivery much less popular, and in many areas daily delivery is no longer available. People buy it chilled at grocery or convenience stores or similar retail outlets. Prior to the widespread use of plastics, milk was often distributed to consumers in glass bottles, and before that in bulk that was ladled into the customer's container. In the UK, milk can be delivered daily by a milkman who travels his local milk round (route) using a battery-powered milk float, although this is becoming less popular as a result of supermarkets selling milk at lower prices. In New Zealand, milk is no longer distributed in glass bottles. Download high resolution version (500x610, 37 KB)Reusable glass milk bottles used for home delivery service. ... Download high resolution version (500x610, 37 KB)Reusable glass milk bottles used for home delivery service. ... ImageMetadata File history File links Download high resolution version (403x602, 50 KB) File links The following pages link to this file: Ultra-high temperature processing ... ImageMetadata File history File links Download high resolution version (403x602, 50 KB) File links The following pages link to this file: Ultra-high temperature processing ... Ultra-high temperature, or UHT, processing is the partial sterilization of food by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. ... Plastic covers a range of synthetic or semisynthetic polymerization products. ... Glass can be made transparent and flat, or into other shapes and colours as shown in this ball from the Verrerie of Brehat in Brittany. ... A milkman is a person â€” traditionally male â€” who delivers milk in milk bottles or cartons. ... Milk round - the name commonly used in the Britain to describe the process of recruiting university graduates into companies to begin their careers. ... A milk float in Liverpool city centre, June 2005 A milk float is a small electric vehicle, specifically designed for the delivery of fresh milk. ...

In the United States bottles were replaced with milk cartons, which are tall boxes with a square cross-section and a peaked top that can folded outward upon opening to form a spout. Now milk is increasingly sold in plastic bottles. First the gallon and half-gallon sizes were sold in plastic jugs while the smaller sizes were sold in milk cartons. Recently milk has been sold in smaller resealable bottles made to fit in automobile cup holders. A carton is a type of packaging, generally for food. ... This article or section does not cite its references or sources. ... A cup holder, as the name implies, is a device to hold a cup or other drinking container including an aluminum can. ...

The half-pint milk carton is the traditional unit as a component of school lunches. In the US, pictures of missing children were printed on the larger milk cartons as a public service until it was determined that this was disturbing to children.

Milk preserved by the UHT process is sold in boxes often called a "brick" that lack the peak of the traditional milk carton. Milk preserved in this fashion does not need to be refrigerated before opening and has a longer shelf life than milk in ordinary packaging. Ultra-high temperature, or UHT, processing is the partial sterilization of food by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. ...

Glass milk containers are rare these days. Most people purchase milk in plastic jugs or bags or in waxed-paper cartons. Ultraviolet light from fluorescent lighting can destroy some of the proteins in milk so many companies that once distributed milk in transparent or highly translucent containers are now using thicker materials that block the harmful rays. Many people feel that such "UV protected" milk tastes better. Ultraviolet (UV) light is electromagnetic radiation with a wavelength shorter than that of visible light, but longer than soft X-rays. ... A compact fluorescent lamp with an integrated electronic ballast A fluorescent lamp is a type of lamp that uses electricity to excite mercury vapor in argon or neon gas, resulting in a plasma that produces short-wave ultraviolet light. ... This article needs to be cleaned up to conform to a higher standard of quality. ... In optics, transparency is the property of being transparent, or allowing light to pass. ...

Condensed milk is distributed in metal cans, 250 and 125 ml paper containers and 100 and 200 ml squeeze tubes, and powdered milk (skim and whole) is distributed in boxes or bags. The gallon (abbreviation: gal) is an English unit of volume. ... A quart is a unit of measurement for volume. ... U.S. customary units, commonly known in the United States as English units or standard units, are units of measurement that are currently used in the U.S., in some cases alongside units from SI (the International System of Unitsâ€”the modern metric system). ... Motto: Ut Incepit Fidelis Sic Permanet (Latin: Loyal she began, loyal she remains) Official languages English (French has some legal status but is not fully co-official) Flower White Trillium Tree Eastern White Pine Bird Common Loon Capital Toronto Largest city Toronto Lieutenant-Governor James K. Bartleman Premier Dalton McGuinty... The millilitre is the equivalent of a cubic centimetre. ... The millilitre is the equivalent of a cubic centimetre. ... World map showing Europe Political map Europe is one of the seven traditional continents of Earth; the term continent here referring to a cultural and political distinction, rather than a physiographic one, thus leading to various perspectives about Europes precise borders. ... The Imperial units or the Imperial system is a collection of English units, first defined in the Weights and Measures Act of 1824, later refined (until 1959) and reduced. ... Tetra Pak, (of Swedish origin), is a multinational food packaging company. ... Tetra Pak, (of Swedish origin), is a multinational food packaging company. ... Tetra Pak, (of Swedish origin), is a multinational food packaging company. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Powdered milk is a powder made from dried milk solids. ...

Varieties and brands

Cow's milk is generally available in several varieties. In some countries these are:

In Canada "whole" milk refers to creamline (unhomogenized) milk. "Homogenized" milk refers to milk which is 3.25% butterfat. Generally all store-bought milk in Canada has been homogenized. Yet, the term is also used as a name to describe butterfat content for a specific variety of milk. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding back the appropriate amount depending on which product is being produced on that particular line.

In Britain, it is possible to get Channel Island milk, which is 5.5% fat. Channel Island milk (sometimes called gold-top milk after the colour of the milk bottle top) is creamy, light-beige coloured milk originally from the Channel Islands. ...

In the United States, skim milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labeled "fat free". The U.S. Department of Agriculture, also called the Agriculture Department, or USDA, is a Cabinet department of the United States Federal Government. ...

Full cream, or whole milk, has the full milk fat content (about 3-4% if Friesian- or Holstein-breed are the source). For skimmed or semi-skimmed milk, all of the fat content is removed and then some (in the case of semi-skimmed milk) is returned. The best-selling variety of milk is semi-skimmed; in some countries full-cream (whole) milk is generally seen as less healthy and skimmed milk is often thought to lack taste. Whole milk is recommended to provide sufficient fat for developing toddlers who have graduated from breast milk or infant formula. Friesian (alternate spelling: Frisian) can refer to: An inhabitant of Frisia (consisting of the province of Friesland in the Netherlands, and portions of the states of Lower Saxony and Schleswig-Holstein in Germany) - see Frisians The language spoken in Frisia - see Frisian language A breed of horse from Frisia, see... For other uses of the word, see Holstein Holstein Cows The Holstein, or Friesian as it is known in the UK, is a cattle breed used in dairy farming. ... Breast milk usually refers to the milk produced by a human female which is usually fed to infants by breastfeeding. ... An infant being fed by bottle. ...

In the United States and Canada, a blended mixture of half cream and half milk is often sold in small quantities and is called half-and-half. Half-and-half is used for creaming coffee and similar uses. In the United States, half and half is a dairy product with a fat content of about 12%, typically used as a lower-fat substitute for cream in coffee; see cream. ...

Spoilage

When raw milk is left standing for a while, it turns sour. This is the result of fermentation: lactic acid bacteria turning the milk sugar into lactic acid. This fermentation process is exploited in the production of various dairy products such as cheese and yogurt. There are four noted periods of milk decay: Raw milk is milk that has not been processed via pasteurization (heating) or homogenization before consumption by humans. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Lactic acid, also known as milk acid or 2-hydroxypropanoic acid, is a chemical compound that plays a role in several biochemical processes. ... For other uses of the term Cheese, see Cheese (disambiguation). ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ...

Pasteurized cow's milk, on the other hand, spoils in a way that makes it unsuitable for consumption. This causes it to assume an unpleasant odor and pose a high danger of food poisoning if ingested. In raw milk, the naturally-occurring lactic acid bacteria, under suitable conditions, quickly produce large amounts of lactic acid. The ensuing acidity in turn prevents other germs from growing, or slows their growth significantly. Through pasteurization, however, these lactic acid bacteria are mostly destroyed, which means that other germs can grow unfettered and thus cause decomposition. Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. ... Lactic acid, also known as milk acid or 2-hydroxypropanoic acid, is a chemical compound that plays a role in several biochemical processes. ... Acidity is a controversial novelette written for the popular South Asian website Chowk. ... Germ is an informal term for a pathogen, particularly bacteria (as in germ warfare). ...

In order to prevent spoilage, milk can be kept refrigerated and stored between 1 and 4 degrees Celsius in bulk tanks. Most milk is pasteurized by heating briefly and then refrigerated to allow transport from factory farms to local markets. The spoilage of milk can be forestalled by using ultra-high temperature (UHT) treatment; milk so treated can be stored unrefrigerated for several months until opened. Sterilized milk, which is heated for a much longer period of time, will last even longer, but also lose more nutrients and assume a still different taste. Condensed milk, made by removing most of the water, can be stored for many months, unrefrigerated. The most durable form of milk is milk powder which is produced from milk by removing almost all water. It has been suggested that this article or section be merged into refrigeration. ... A degree Celsius (Â°C) is a unit of temperature named after the Swedish astronomer Anders Celsius (1701-1744), who first proposed a similar system in 1742. ... In dairy farming a bulk milk cooling tank is a large storage tank for cooling and holding milk at a cold temperature until it can be picked up by a milk hauler. ... Pasteurization is the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts. ... It has been suggested that this article or section be merged into refrigeration. ... Beef cattle on a feedlot in the Texas Panhandle Factory farming is a term used to describe a set of controversial practices in large-scale, intensive agriculture. ... Ultra-high temperature, or UHT, processing is the partial sterilization of food by heating it for a short time at a temperature significantly above 100°C, typically 135-140°C. The high temperature reduces the processing time, which reduces the danger of spoiling. ... This article needs to be cleaned up to conform to a higher standard of quality. ... Powdered milk is a powder of a substance that when mixed with water creates a milk drink. ... Impact of a drop of water. ...

Trivia

Milk is the State Beverage of Arkansas, Delaware, Kentucky, Louisiana, Maryland, Minnesota, Mississippi, Nebraska, New York, North Carolina, North Dakota, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota, Virginia, and Wisconsin. This is a list of official state beverages:[1] This list is incomplete; you can help by expanding it. ... Official language(s) English Capital Little Rock Largest city Little Rock Area Ranked 29th - Total 53,179 sq mi (137,732 kmÂ²) - Width 239 miles (385 km) - Length 261 miles (420 km) - % water 2. ... Official language(s) None Capital Dover Largest city Wilmington Area Ranked 49th - Total 2,491 sq mi (6,452 kmÂ²) - Width 30 miles (48 km) - Length 100 miles (161 km) - % water 21. ... This article or section does not cite its references or sources. ... Official language(s) English and French Capital Baton Rouge Largest city New Orleans at last census; probably Baton Rouge since Hurricane Katrina Area Ranked 31st - Total 51,885 sq mi (134,382 kmÂ²) - Width 130 miles (210 km) - Length 379 miles (610 km) - % water 16 - Latitude 29Â°N to 33... Official language(s) None (English, de-facto) Capital Annapolis Largest city Baltimore Area Ranked 42nd - Total 12,417 sq mi (32,160 kmÂ²) - Width 90 miles (145 km) - Length 249 miles (400 km) - % water 21 - Latitude 37Â°53N to 39Â°43N - Longitude 75Â°4W to 79Â°33... Capital Saint Paul Largest city Minneapolis Area Ranked 12th - Total 87,014 sq mi (225,365 kmÂ²) - Width 250 miles (400 km) - Length 400 miles (645 km) - % water 8. ... Official language(s) English Capital Jackson Largest city Jackson Area Ranked 32nd - Total 48,434 sq mi (125,443 kmÂ²) - Width 170 miles (275 km) - Length 340 miles (545 km) - % water 3 - Latitude 30Â°13N to 35Â°N - Longitude 88Â°7W to 91Â°41W Population Ranked 31st... Official language(s) English Capital Lincoln Largest city Omaha Area Ranked 16th - Total 77,421 sq mi (200,520 kmÂ²) - Width 210 miles (340 km) - Length 430 miles (690 km) - % water 0. ... Official language(s) English de facto Capital Albany Largest city New York City Area Ranked 27th - Total 54,520 sq mi (141,205 kmÂ²) - Width 285 miles (455 km) - Length 330 miles (530 km) - % water 13. ... Official language(s) English Capital Raleigh Largest city Charlotte Area Ranked 28th - Total 53,865 sq mi (139,509 kmÂ²) - Width 560 miles (901 km) - Length 150 miles (240 km) - % water 9. ... Official language(s) English Capital Bismarck Largest city Fargo Area Ranked 19th - Total 70,762 sq mi (183,272 kmÂ²) - Width 210 miles (340 km) - Length 340 miles (545 km) - % water 2. ... Official language(s) None Capital Oklahoma City Largest city Oklahoma City Area Ranked 20th - Total 69,960 sq mi (181,196 kmÂ²) - Width 230 miles (370 km) - Length 298 miles (480 km) - % water 1. ... Official language(s) None Capital Salem Largest city Portland Area Ranked 9th - Total 98,466 sq mi (255,026 kmÂ²) - Width 260 miles (420 km) - Length 360 miles (580 km) - % water 2. ... Official language(s) None Capital Harrisburg Largest city Philadelphia Area Ranked 33rd - Total 46,055 sq mi (119,283 kmÂ²) - Width 160 miles (255 km) - Length 280 miles (455 km) - % water 2. ... Official language(s) English Capital Charleston(1670-1789) Columbia(1790-present) Largest city Columbia Largest metro area Greenville-Spartanburg-Anderson Area Ranked 40th - Total 34,726 sq mi (82,965 kmÂ²) - Width 200 miles (320 km) - Length 260 miles (420 km) - % water 6 - Latitude 32Â°430N to 35... Official language(s) English Capital Pierre Largest city Sioux Falls Area Ranked 17th - Total 77,163 sq mi (199,905 kmÂ²) - Width 210 miles (340 km) - Length 380 miles (610 km) - % water 1. ... This article does not cite its references or sources. ... This article does not cite its references or sources. ...

References

^ FAO Food outlook: International dairy product prices are turning down: how far, how fast? FAO online publication, 1 June 2006
^ Milk From Cows and Other Animals, web page by Washington Dairy Products Commission
^ Diary Chemistry and Physics, webpage of University of Guelph
^ Diary Chemistry and Physics, webpage of University of Guelph
^ Raw Milk Vs. Pasteurized Milk. Reproduction from Armchair Science, London 1938.
^ Homogenization of Milk and Milk Products, webpage of University of Guelph
^ Dairy's Role in Managing Blood Pressure, web page of the US National Diary Council
^ Cohen, Rob. Your state's average pus count. Web page of the anti-diary Diary Education Board
^ Greger, Michael. Paratuberculosis and Crohn's Disease: Got Milk? Pro-vegan online publication, January 2001
^ Kahan, Z et al., Elevated levels of circulating insulin-like growth factor-I, IGF-binding globulin-3 and testosterone predict hormone-dependent breast cancer in postmenopausal women: a case-control study. Int J Oncol. 2006 Jul;29(1):193-200.
^ Pacher, M. et al., Impact of constitutive IGF1/IGF2 stimulation on the transcriptional program of human breast cancer cells. Carcinogenesis. 2006 Jun 14
^ International Scientific Committee Warns of Serious Risks of Breast and Prostate Cancer from Monsanto's Hormonal Milk. Press release of the Cancer Prevention Coalition.
^ Milk: Epstein, S., America's Health Problem. Web page of the Cancer Prevention Coalition.
^ Giovannucci, E. et al., Calcium and fructose intake in relation to risk of prostate cancer., Cancer Res. 1998 Feb 1;58(3):442-7.
^ Chan, J.M., Dairy products, calcium, and prostate cancer risk in the Physicians' Health Study. Am J Clin Nutr. 2001 Oct;74(4):549-54. (disputed publication)

McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2.
Introduction to Dairy Science and Technology: Milk History, Consumption, Production, and Composition
Cow's Milk-Vegetarian or Non-vegetarian
Milk
How is Milk Made
Milk Notes

Contents

History

Other milk animals

Physical and chemical structure

Processing

Pasteurization and raw milk

Creaming and homogenization

Additives

Nutrition and health

Nutritional benefits

Nutritional/physiological detriments

Lactose intolerance

Distribution

Varieties and brands

Spoilage

Trivia

References

See also

External links

Contents

History GA_googleFillSlot("encyclopedia_square");

Other milk animals

Physical and chemical structure

Processing

Pasteurization and raw milk

Creaming and homogenization

Additives

Nutrition and health

Nutritional benefits

Nutritional/physiological detriments

Lactose intolerance

Distribution

Varieties and brands

Spoilage

Trivia

References

See also

External links

History