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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 digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ...
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Dairy Farming
Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on ...) for eventual sale of a dairy product. Dairy farming has a history that goes back to the early Neolithic era, around the seventh millennium BC, in many regions of Europe and Africa. Before the 20th century, milking was done by hand on small farms. Beginning in the early 20th century, milking was done in large scale dairy farms with innovations including Rotary milking parlor, rotary parlors, the milking pipeline, and Automatic milking, automatic milking systems that were commercially developed in the early 1990s. Milk preservation methods have improved starti ...
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Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm and milk or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk. As an attributive, the word ''dairy'' refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, 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. Terminology Terminology differs between countries. In 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 "parl ...
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Breast Milk
Breast milk (sometimes spelled as breastmilk) or mother's milk is milk produced by mammary glands located in the breast of a human female. Breast milk is the primary source of nutrition for newborns, containing fat, protein, carbohydrates ( lactose and human milk oligosaccharides) and variable minerals and vitamins. Breast milk also contains substances that help protect an infant against infection and inflammation, whilst also contributing to healthy development of the immune system and gut microbiome. Uses and methods of consumption The World Health Organization recommends exclusive breastfeeding for the first six months of life, with solids gradually being introduced around this age when signs of readiness are shown. Supplemented breastfeeding is recommended until at least age two and then for as long as the mother and child wish. Some newborn babies that are alert and healthy have the ability to latch on to the mother's breast within one hour of birth, however, on a global l ...
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Breastfeeding
Breastfeeding, or nursing, is the process by which human breast milk is fed to a child. Breast milk may be from the breast, or may be expressed by hand or pumped and fed to the infant. The World Health Organization (WHO) recommends that breastfeeding begin within the first hour of a baby's life and continue as often and as much as the baby wants. Health organizations, including the WHO, recommend breastfeeding exclusively for six months. This means that no other foods or drinks, other than vitamin D, are typically given. WHO recommends exclusive breastfeeding for the first 6 months of life, followed by continued breastfeeding with appropriate complementary foods for up to 2 years and beyond. Of the 135 million babies born every year, only 42% are breastfed within the first hour of life, only 38% of mothers practice exclusive breastfeeding during the first six months, and 58% of mothers continue breastfeeding up to the age of two years and beyond. Breastfeeding has a numb ...
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Breastfeeding
Breastfeeding, or nursing, is the process by which human breast milk is fed to a child. Breast milk may be from the breast, or may be expressed by hand or pumped and fed to the infant. The World Health Organization (WHO) recommends that breastfeeding begin within the first hour of a baby's life and continue as often and as much as the baby wants. Health organizations, including the WHO, recommend breastfeeding exclusively for six months. This means that no other foods or drinks, other than vitamin D, are typically given. WHO recommends exclusive breastfeeding for the first 6 months of life, followed by continued breastfeeding with appropriate complementary foods for up to 2 years and beyond. Of the 135 million babies born every year, only 42% are breastfed within the first hour of life, only 38% of mothers practice exclusive breastfeeding during the first six months, and 58% of mothers continue breastfeeding up to the age of two years and beyond. Breastfeeding has a numb ...
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Goat Kid Feeding On Mothers Milk
The goat or domestic goat (''Capra hircus'') is a domesticated species of Caprinae, goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the tribe Caprini, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat.Hirst, K. Kris"The History of the Domestication of Goats".''About.com''. Accessed August 18, 2008. It is one of the oldest domesticated species of animal, according to archaeological evidence that its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago. Goats have been used for milk, Goat meat, meat, Animal fur, fur, and Animal skin, skins across much of the world. Milk from goats is often turned into goat cheese. Female goats are referred to as ''does'' or ''nannies'', Entire (animal), intact males are called ''bucks'' or ''billies'', and juvenile goats of both sexes are ...
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Lactation
Lactation describes the secretion of milk from the mammary glands and the period of time that a mother lactates to feed her young. The process naturally occurs with all sexually mature female mammals, although it may predate mammals. The process of feeding milk in all animals (including humans) is called ''nursing'', and in humans it is also called ''breastfeeding''. Newborn infants often produce some milk from their own breast tissue, known colloquially as witch's milk. In most species, lactation is a sign that the female has been pregnant at some point in her life, although it can happen without pregnancy. Nearly every species of mammal has nipples; except for monotremes, egg-laying mammals, which instead release milk through ducts in the abdomen. In only one species of mammal, the Dayak fruit bat from Southeast Asia, is milk production a normal male function. ''Galactopoiesis'' is the maintenance of milk production. This stage requires prolactin. Oxytocin is critical for t ...
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Milking
Milking is the act of removing milk from the mammary glands of cattle, water buffalo, humans, goats, sheep, and, more rarely, camels, horses and donkeys. Milking may be done by hand or by machine, and requires the animal to be currently or recently pregnant. The milker may refer either to the animal that produces the milk or the person who milks said animal. Hand milking Hand milking is performed by massaging and pulling down on the teats of the udder, squirting the milk into a bucket. Two main methods are used: *The top of the teat is pinched shut between finger and thumb, trapping milk in the lower part, which is then squeezed by the other fingers, squirting the milk out through the hole in the tip of the teat. *The top of the teat is pinched shut by the fingers and thumb, which are then slid down the teat, pushing the milk towards the bottom. Machine milking Most milking in the developed world is done using automatic milking, milking machines. Teat cups are attached to the ...
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Skimmed Milk
Skimmed milk (British English), or skim milk (American English), is made when all the milkfat is removed from whole milk. It tends to contain around 0.1% fat. Background Historically, skimmed milk was used for fattening pigs, and was recommended as "not only the very best supplement for growing pigs, but is of almost equal value for fattening purposes" as it "furnishes a complete protein" and makes the feed "more palatable". Terminology In the United Kingdom, milk is traditionally marketed and labelled as follows: * Whole milk (around 3.0–4% fat) – Plastic bottles marketed in blue packaging. * Semi-skimmed milk (around 1.8% fat) – Plastic bottles are marketed in green packaging. * Skimmed milk (around 0.1% fat) – Plastic bottles are marketed in red packaging. * Channel Island milk (around 5–5.5% fat) Often referred to as gold top, although this varies. Additionally, some supermarkets in the UK now market milk as: * 1% fat milk – Normally sold in purple or oran ...
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Milk Immunity
Milk immunity is the protection provided to immune system of an infant via the biologically active components in milk, typically provided by the infant's mother. Mammalian milk All mammalian milk contains water, sugar, fat, vitamins, and protein with the variation within and between species and individuals differing mainly in the amount of these components. Other than the variation in quantity of these components, not a lot is known about bio-active or immune-modulating factors in many mammalian species. However, in comparison to other mammalian milk, human milk has the most oligosaccharide diversity. Bovine milk Ruminant mothers do not transfer immunity to their infants during pregnancy, which makes milk the first introduction to maternal immunity calves receive. Bovine milk contains both immunoglobulins A and G, but in contrast to human milk where IgA is the most abundant, IgG is more abundant. Secretory Component, IgM, both anti-inflammatory and inflammatory cytokines, and ...
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Colostrum
Colostrum, also known as beestings or first milk, is the first form of milk produced by the mammary glands of mammals (including humans) immediately following delivery of the newborn. Colostrum powder is rich in high protein and low in sugar and fat. It strengthens your baby's immune system and is filled with white blood cells to protect it from infection. Most species will begin to generate colostrum just prior to giving birth. Colostrum has an especially high amount of bioactive compounds compared to mature milk to give the newborn the best possible start to life. Specifically, colostrum contains antibodies to protect the newborn against disease and infection, and immune and growth factors and other bioactives that help to activate a newborn's immune system, jumpstart gut function, and seed a healthy gut microbiome in the first few days of life. The bioactives found in colostrum are essential for a newborn's health, growth and vitality. At birth, the surroundings of the newborn ...
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Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' -ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose content o ...
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