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A dairy is a
business enterprise Business is the practice of making one's living or making money by producing or buying and selling products (such as goods and services). It is also "any activity or enterprise entered into for profit." Having a business name does not separat ...
established for the harvesting or processing (or both) of animal
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 ...
– mostly from cows or buffaloes, but also from
goat The goat or domestic goat (''Capra hircus'') is a domesticated species of 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 a ...
s,
sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated s ...
,
horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million y ...
s, or
camel A camel (from: la, camelus and grc-gre, κάμηλος (''kamēlos'') from Hebrew or Phoenician: גָמָל ''gāmāl''.) is an even-toed ungulate in the genus ''Camelus'' that bears distinctive fatty deposits known as "humps" on its back. C ...
s – for human consumption. A dairy is typically located on a dedicated
dairy farm 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) for eventual sale of a dairy product. Dairy farming has a history that ...
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 A farm (also called an agricultural holding) is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used fo ...
produces milk and a dairy
factory A factory, manufacturing plant or a production plant is an industrial facility, often a complex consisting of several buildings filled with machinery, where workers manufacture items or operate machines which process each item into another. T ...
processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the
food industry The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditiona ...
.


Terminology

Terminology differs between countries. In the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
, 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 is then hauled (usually by
truck A truck or lorry is a motor vehicle designed to transport cargo, carry specialized payloads, or perform other utilitarian work. Trucks vary greatly in size, power, and configuration, but the vast majority feature body-on-frame construction ...
) 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 New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island count ...
, 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 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 salable dairy products, such as
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
,
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, or
yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...
. This on-site processing is a traditional method of producing specialist milk products, common in Europe. In the United States 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 New is an adjective referring to something recently made, discovered, or created. New or NEW may refer to: Music * New, singer of K-pop group The Boyz Albums and EPs * ''New'' (album), by Paul McCartney, 2013 * ''New'' (EP), by Regurgitator, ...
the singular use of the word ''
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 ...
'' almost exclusively refers to a corner shop, or
superette A superette is an alternative name for a compact supermarket or "mini-mart". Etymology In French, the ''ette'' ending conveys the idea of a smaller version of a supermarket ('). However, supermarket has been shortened to ''super'' - leaving ...
. This usage is historical as such shops were a common place for the public to buy milk products.


History

Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that
nomads A nomad is a member of a community without fixed habitation who regularly moves to and from the same areas. Such groups include hunter-gatherers, pastoral nomads (owning livestock), tinkers and trader nomads. In the twentieth century, the popu ...
engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the
herd A herd is a social group of certain animals of the same species, either wild or domestic. The form of collective animal behavior associated with this is called ''herding''. These animals are known as gregarious animals. The term ''herd'' is ...
ers. 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 a
cottage industry The putting-out system is a means of subcontracting work. Historically, it was also known as the workshop system and the domestic system. In putting-out, work is contracted by a central agent to subcontractors who complete the project via remote ...
. The animals might serve multiple purposes (for example, as a draught animal for pulling a
plow A plough or plow ( US; both ) is a farm tool for loosening or turning the soil before sowing seed or planting. Ploughs were traditionally drawn by oxen and horses, but in modern farms are drawn by tractors. A plough may have a wooden, iron or ...
as a youngster, and at the end of its useful life as
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
). 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
industrialization Industrialisation ( alternatively spelled industrialization) is the period of social and economic change that transforms a human group from an agrarian society into an industrial society. This involves an extensive re-organisation of an econo ...
and
urbanization Urbanization (or urbanisation) refers to the population shift from rural to urban areas, the corresponding decrease in the proportion of people living in rural areas, and the ways in which societies adapt to this change. It is predominantly t ...
, the supply of milk became a commercial industry, with specialized breeds of cattle being developed for dairy, as distinct from
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
or draught animals. Initially, more people were employed as milkers, but it soon turned to mechanization with machines designed to do the milking. Historically, the
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 recen ...
and the
processing Processing is a free graphical library and integrated development environment (IDE) built for the electronic arts, new media art, and visual design communities with the purpose of teaching non-programmers the fundamentals of computer programming ...
took place close together in space and time: on a
dairy farm 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) for eventual sale of a dairy product. Dairy farming has a history that ...
. People milked the animals by hand; on farms where only small numbers are kept, hand-milking may still be practiced. 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 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 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 Field may refer to: Expanses of open ground * Field (agriculture), an area of land used for agricultural purposes * Airfield, an aerodrome that lacks the infrastructure of an airport * Battlefield * Lawn, an area of mowed grass * Meadow, a grass ...
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.


Structure of the industry

While most countries produce their own milk products, 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 An agricultural cooperative, also known as a farmers' co-op, is a cooperative in which farmers pool their resources in certain areas of activity. A broad typology of agricultural cooperatives distinguishes between agricultural service cooperativ ...
sold 86% of milk in 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 neighborhoods 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 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 Competition law is the field of law that promotes or seeks to maintain market competition by regulating anti-competitive conduct by companies. Competition law is implemented through public and private enforcement. It is also known as antitrust l ...
violations have been made against major dairy industry players in the United States, which critics call Big Milk.Independent Farmers Feel Squeezed By Milk Cartel
by John Burnett. All Things Considered, National Public Radio. 20 August 2009.
Another round of price fixing charges was settled in 2016.
Government intervention Economic interventionism, sometimes also called state interventionism, is an economic policy position favouring government intervention in the market process with the intention of correcting market failures and promoting the general welfare of ...
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 the
Agricultural Marketing Agreement Act Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to ...
of 1937 and continue in the 2000s. The Federal Milk Price Support Program began in 1949. The
Northeast Dairy Compact The Northeast Interstate Dairy Compact was an agreement among the six New England states to support the farm price of milk at a higher level than under federally mandated minimum prices in the region. Provisions The compact created a Northeast ...
regulated wholesale milk prices in New England from 1997 to 2001. Plants producing liquid milk and products with short shelf life, such as
yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...
s,
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
s 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 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 centralized, 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, the need for long-distance
transportation Transport (in British English), or transportation (in American English), is the intentional movement of humans, animals, and goods from one location to another. Modes of transport include air, land (rail and road), water, cable, pipeline, ...
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.


Milk supply contracts

In the
European Union The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been des ...
, milk supply contracts are regulated by Article 148 of
Regulation Regulation is the management of complex systems according to a set of rules and trends. In systems theory, these types of rules exist in various fields of biology and society, but the term has slightly different meanings according to context. For ...
1308/2013 - ''Establishing 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 the farmer may not be required to enter into a contract. Thirteen EU
member states A member state is a state that is a member of an international organization or of a federation or confederation. Since the World Trade Organization (WTO) and the International Monetary Fund (IMF) include some members that are not sovereign states ...
including
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
and
Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...
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 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.DEFRA
Contractual relationships in the UK dairy industry
published 24 June 2020, accessed 7 October 2020
During 2020 the
UK government ga, Rialtas a Shoilse gd, Riaghaltas a Mhòrachd , image = HM Government logo.svg , image_size = 220px , image2 = Royal Coat of Arms of the United Kingdom (HM Government).svg , image_size2 = 180px , caption = Royal Arms , date_es ...
has undertaken a consultation exercise to determine which contractual measures, if any, would improve the resilience of the dairy industry for the future. The
Australian government The Australian Government, also known as the Commonwealth Government, is the national government of Australia, a federal parliamentary constitutional monarchy. Like other Westminster-style systems of government, the Australian Government i ...
has also introduced a mandatory dairy code of conduct.


Farming

When it became necessary to milk larger cows, the cows would be brought to a
shed A shed is typically a simple, single-story roofed structure that is used for hobbies, or as a workshop in a back garden or on an allotment. Sheds vary considerably in their size and complexity of construction, from simple open-sided ones de ...
or barn that was set up with stalls (
milking stall An animal stall is an enclosure housing one or a few animals. Stalls for animals can often be found wherever animals are kept: a horse stable is often a purpose-built and permanent structure. A farmer's barn may be subdivided into animal stalls ...
s) 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 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 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 A herd is a social group of certain animals of the same species, either wild or domestic. The form of collective animal behavior associated with this is called ''herding''. These animals are known as gregarious animals. The term ''herd'' is ...
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 Veterinary medicine is the branch of medicine that deals with the prevention, management, diagnosis, and treatment of disease, disorder, and injury in animals. Along with this, it deals with animal rearing, husbandry, breeding, research on nutri ...
. In
New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island count ...
two approaches to this problem have been used. The first was improved
veterinary medicine Veterinary medicine is the branch of medicine that deals with the prevention, management, diagnosis, and treatment of disease, disorder, and injury in animals. Along with this, it deals with animal rearing, husbandry, breeding, research on nutri ...
s (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 A veterinarian (vet), also known as a veterinary surgeon or veterinary physician, is a medical professional who practices veterinary medicine. They manage a wide range of health conditions and injuries in non-human animals. Along with this, vet ...
(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 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 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 The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
that milk three or more times per day due to higher milk yields per cow and lower marginal
labor costs A wage is payment made by an employer to an employee for work done in a specific period of time. Some examples of wage payments include compensatory payments such as ''minimum wage'', ''prevailing wage'', and ''yearly bonuses,'' and remunerat ...
. Farmers who are contracted to supply liquid milk for human consumption (as opposed to milk for processing into
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
,
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
, and so on—see
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 ...
) often have to manage their
herd A herd is a social group of certain animals of the same species, either wild or domestic. The form of collective animal behavior associated with this is called ''herding''. These animals are known as gregarious animals. The term ''herd'' is ...
so that 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 the southern hemisphere the
cooperative A cooperative (also known as co-operative, co-op, or coop) is "an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned and democratically-control ...
dairying systems allow for two months on 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 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 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.


Industrial processing

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.


Cream and butter

Today, milk 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 Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidi ...
) mixed with varying amounts of
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
and canned. Most cream from New Zealand and Australian factories is made into
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
. 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 Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
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.


Skimmed milk

The product left after 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 Diet food (or dietetic food) refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, and/or sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or ...
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 standardized product. Other products, such as
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
,
vitamin D Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and many other biological effects. In humans, the most important compounds in this group are vitamin D3 (c ...
, and flavouring, are also added to appeal to consumers.


Casein

Casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
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 Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...
, to the manufacture of products such as
fabric Textile is an umbrella term that includes various fiber-based materials, including fibers, yarns, filaments, threads, different fabric types, etc. At first, the word "textiles" only referred to woven fabrics. However, weaving is not the ...
,
adhesive Adhesive, also known as glue, cement, mucilage, or paste, is any non-metallic substance applied to one or both surfaces of two separate items that binds them together and resists their separation. The use of adhesives offers certain advant ...
s, and
plastic Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptab ...
s.


Cheese

Cheese is another product made from milk. Whole milk is reacted to form
curd Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...
s that can be compressed, processed and stored to form cheese. In countries where milk is legally allowed to be processed without
pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...
, 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 Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...
is also the byproduct of this process. Some people with lactose intolerance are surprisingly able to eat certain types of cheese. This is because some traditionally made hard
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...
s, and soft ripened cheeses may create less reaction than the equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made
Emmental The Emmental ( en, Emme Valley) is a valley in west-central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dai ...
or Cheddar might contain 10% of the lactose found in whole milk. In addition, the aging 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 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.


Whey

In earlier times,
whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...
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 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 '' - ...
and many other products, mainly food additives, are made from both casein and cheese whey.


Yogurt

Yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...
(or yoghurt) making is a process similar to cheese making, only the process is arrested before the curd becomes very hard.


Milk powders

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 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.


Other milk products

Kumis ''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy p ...
is produced commercially in
Central Asia Central Asia, also known as Middle Asia, is a subregion, region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes t ...
. Although traditionally made from
mare A mare is an adult female horse or other equine. In most cases, a mare is a female horse over the age of three, and a filly is a female horse three and younger. In Thoroughbred horse racing, a mare is defined as a female horse more than four ...
's milk, modern industrial variants may use cow's milk. In India, which produces 22% of global milk production (as at 2018), a range of traditional milk-based products are produced commercially.


Milking

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 A factory, manufacturing plant or a production plant is an industrial facility, often a complex consisting of several buildings filled with machinery, where workers manufacture items or operate machines which process each item into another. T ...
to be made into butter. The skim milk was fed to
pig The pig (''Sus domesticus''), often called swine, hog, or domestic pig when distinguishing from other members of the genus '' Sus'', is an omnivorous, domesticated, even-toed, hoofed mammal. It is variously considered a subspecies of ''Sus s ...
s. This allowed for the high cost of transport (taking the smallest volume high-value product), primitive trucks and 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 A milk churn is a tall, conical or cylindrical container for the transportation of milk. It is sometimes referred to as a milk can. History The usage of the word 'churn' was retained for describing these containers, although they were not thems ...
was introduced, based on the tall conical shape of the
butter churn A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn. Etymology The ...
. Later large railway containers, such as 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 the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the continental mainland. It comprises England, Scotland, Wales and North ...
, milk is then delivered direct to customers' homes by a
milk float A milk float is a vehicle specifically designed for the delivery of fresh milk. Today, milk floats are usually battery electric vehicles (BEV), but they were formerly horse-drawn floats. They were once common in many European countries, ...
. In the United States, a dairy cow produced about of milk per year in 1950, while the average
Holstein cow Holstein Friesians (often shortened to Holsteins in North America, while the term Friesians is often used in the UK and Ireland) are a breed of dairy cattle that originated in the Dutch provinces of North Holland and Friesland, and Schleswig-Ho ...
in 2019 produces more than of milk per year.


Milking machines

Milking machines are used to harvest milk from cows when manual milking becomes inefficient or labour-intensive. One early model 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 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 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 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 a combination of airflow and mechanical
pump A pump is a device that moves fluids (liquids or gases), or sometimes slurries, by mechanical action, typically converted from electrical energy into hydraulic energy. Pumps can be classified into three major groups according to the method they u ...
to a central storage
vat A value-added tax (VAT), known in some countries as a goods and services tax (GST), is a type of tax that is assessed incrementally. It is levied on the price of a product or service at each stage of production, distribution, or sale to the en ...
or bulk tank. Milk is refrigerated on the farm in most countries either by passing through a
heat-exchanger A heat exchanger is a system used to transfer heat between a source and a working fluid. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contac ...
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 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 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 Stainless steel is an alloy of iron that is resistant to rusting and corrosion. It contains at least 11% chromium and may contain elements such as carbon, other nonmetals and metals to obtain other desired properties. Stainless steel's corros ...
and special plastics and rubber compounds) and are easily cleaned. Most milking machines are powered by
electricity Electricity is the set of physical phenomena associated with the presence and motion of matter that has a property of electric charge. Electricity is related to magnetism, both being part of the phenomenon of electromagnetism, as described ...
but, in case of electrical failure, there can be an alternative means of motive power, often an
internal combustion engine An internal combustion engine (ICE or IC engine) is a heat engine in which the combustion of a fuel occurs with an oxidizer (usually air) in a combustion chamber that is an integral part of the working fluid flow circuit. In an internal combus ...
, for the vacuum and milk pumps.


Milking shed layouts


Bail-style sheds

This type of milking facility was the first development, after open-paddock milking, for many farmers. The building was a long, narrow, ''lean-to'' shed that was open along one long side. The cows were held in a yard at the open side and when they were about to be milked they were positioned in one of the bails (stalls). Usually the cows were restrained in the bail with a breech chain and a rope to restrain the outer back leg. The cow could not move about excessively and the milker could expect not to be kicked or trampled while sitting on a (three-legged) stool and milking into a bucket. When each cow was finished she backed out into the yard again. The UK bail, initially developed by Wiltshire dairy farmer Arthur Hosier, was a six standing mobile shed with steps that the cow mounted, so the herdsman didn't have to bend so low. The milking equipment was much as today, a vacuum from a pump, pulsators, a claw-piece with pipes leading to the four shells and liners that stimulate and suck the milk from the teat. The milk went into churns, via a cooler. As herd sizes increased a door was set into the front of each bail so that when the milking was done for any cow the milker could, after undoing the leg-rope and with a remote link, open the door and allow her to exit to the pasture. The door was closed, the next cow walked into the bail and was secured. When milking machines were introduced bails were set in pairs so that a cow was being milked in one paired bail while the other could be prepared for milking. When one was finished the machine's cups are swapped to the other cow. This is the same as for ''Swingover Milking Parlours'' as described below except that the cups are loaded on the udder from the side. As herd numbers increased it was easier to double-up the cup-sets and milk both cows simultaneously than to increase the number of bails. About 50 cows an hour can be milked in a shed with 8 bails by one person. Using the same teat cups for successive cows has the danger of transmitting infection, mastitis, from one cow to another. Some farmers have devised their own ways to disinfect the clusters between cows.


Herringbone milking parlours

In herringbone milking sheds, or parlours, cows enter, in single file, and line up almost perpendicular to the central aisle of the milking parlour on both sides of a central pit in which the milker works (you can visualise a fishbone with the ribs representing the cows and the spine being the milker's working area; the cows face outward). After washing the udder and teats the cups of the milking machine are applied to the cows, from the rear of their hind legs, on both sides of the working area. Large herringbone sheds can milk up to 600 cows efficiently with two people.


Swingover milking parlours

Swingover parlours are the same as herringbone parlours except they have only one set of milking cups to be shared between the two rows of cows, as one side is being milked the cows on the other side are moved out and replaced with unmilked ones. The advantage of this system is that it is less costly to equip, however it operates at slightly better than half-speed and one would not normally try to milk more than about 100 cows with one person.


Rotary milking sheds

Rotary milking sheds (also known as Rotary milking parlor) consist of a turntable with about 12 to 100 individual stalls for cows around the outer edge. A "good" rotary will be operated with 24–32 (~48–50+) stalls by one (two) milkers. The turntable is turned by an electric-motor drive at a rate that one turn is the time for a cow to be milked completely. As an empty stall passes the entrance a cow steps on, facing the center, and rotates with the turntable. The next cow moves into the next vacant stall and so on. The operator, or milker, cleans the teats, attaches the cups and does any other feeding or whatever husbanding operations that are necessary. Cows are milked as the platform rotates. The milker, or an automatic device, removes the milking machine cups and the cow backs out and leaves at an exit just before the entrance. The rotary system is capable of milking very large herds—over a thousand cows.


Automatic milking sheds

Automatic milking Automatic milking is the milking of dairy animals, especially of dairy cattle, without human labour. Automatic milking systems (AMS), also called voluntary milking systems (VMS), were developed in the late 20th century. They have been commerciall ...
or 'robotic milking' sheds can be seen in
Australia Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...
, New Zealand, the U.S., Canada, and many European countries. Current automatic milking sheds use the voluntary milking (VM) method. These allow the cows to voluntarily present themselves for milking at any time of the day or night, although repeat visits may be limited by the farmer through computer software. A
robot A robot is a machine—especially one programmable by a computer—capable of carrying out a complex series of actions automatically. A robot can be guided by an external control device, or the control may be embedded within. Robots may be c ...
arm is used to clean teats and apply milking equipment, while automated gates direct cow traffic, eliminating the need for the farmer to be present during the process. The entire process is computer controlled.


Supplementary accessories in sheds

Farmers soon realised that a milking shed was a good place to feed cows supplementary foods that overcame local dietary deficiencies or added to the cows' wellbeing and production. Each bail might have a box into which such feed is delivered as the cow arrives so that she is eating while being milked. A computer can read the eartag of each animal to ration the correct individual supplement. A close alternative is to use 'out-of-parlour-feeders', stalls that respond to a transponder around the cow's neck that is programmed to provide each cow with a supplementary feed, the quantity dependent on her production, stage in lactation, and the benefits of the main ration The holding yard at the entrance of the shed is important as a means of keeping cows moving into the shed. Most yards have a powered gate that ensures that the cows are kept close to the shed.
Water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a ...
is a vital commodity on a dairy farm: cows drink about 20 gallons (80 litres) a day, sheds need water to cool and clean them. Pumps and reservoirs are common at milking facilities. Water can be warmed by heat transfer with milk.


Temporary milk storage

Milk coming from the cow is transported to a nearby storage vessel by the airflow leaking around the cups on the cow or by a special "air inlet" (5-10 L/min free air) in the claw. From there it is pumped by a mechanical pump and cooled by a heat exchanger. The milk is then stored in a large vat, or bulk tank, which is usually refrigerated until collection for processing.


Waste disposal and Wastewater management

In countries where cows are grazed outside year-round, there is little waste disposal to deal with. The most concentrated waste is at the milking shed, where the animal waste may be liquefied (during the water-washing process) or left in a more solid form, either to be returned to be used on farm ground as organic fertilizer. In the associated milk processing factories, most of the waste is washing water that is treated, usually by composting, and spread on farm fields in either liquid or solid form. This is much different from half a century ago, when the main products were butter, cheese and casein, and the rest of the milk had to be disposed of as waste (sometimes as animal feed). In the dairy industries, two are main types of wastewater produced; dairy wastewater and cheese whey. Dairy wastewater consists of material losses from the dairy products, effluents from the washing of tanks and equipment and sanitary wastewater from toilets and sinks. The typical concentrations of BOD and total Kjeldahl nitrogen for dairy wastewater range between 1200 to 5000 mg/L and 30 to 200 mg/L, respectively. Cheese whey is the liquid remaining after the formation of curds. It contains important amounts of carbohydrates, proteins, lactic acid, fats, and salts and its BOD value can exceed 40,000 mg/L. Dairy wastewater management usually includes equalization, neutralization and physical separation followed by biological treatment, while cheese whey is treated in anaerobic digesters or passes through membranes for proteins recovery. In dairy-intensive areas, various methods have been proposed for disposing of large quantities of milk. Large application rates of milk onto land, or disposing in a hole, is problematic as the residue from the decomposing milk will block the soil pores and thereby reduce the water infiltration rate through the soil profile. As recovery of this effect can take time, any land-based application needs to be well managed and considered. Other waste milk disposal methods commonly employed include solidification and disposal at a solid waste landfill, disposal at a wastewater treatment plant, or discharge into a sanitary sewer.


Associated diseases

Dairy products manufactured under unsanitary or unsuitable conditions have an increased chance of containing bacteria. Proper
sanitation Sanitation refers to public health conditions related to clean drinking water and treatment and disposal of human excreta and sewage. Preventing human contact with feces is part of sanitation, as is hand washing with soap. Sanitation systems ...
practices help to reduce the rate of bacterial contamination, and
pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...
greatly decreases the amount of contaminated milk that reaches the consumer. Many countries have required government oversight and regulations regarding dairy production, including requirements for
pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...
. *
Leptospirosis Leptospirosis is a blood infection caused by the bacteria ''Leptospira''. Signs and symptoms can range from none to mild (headaches, muscle pains, and fevers) to severe ( bleeding in the lungs or meningitis). Weil's disease, the acute, severe ...
is an infection that can be transmitted to people who work in dairy production through exposure to urine or to contaminated water or soil. * Cowpox is a virus that today is rarely found in either cows or humans. It is a historically important disease, as it led to the first vaccination against the now eradicated
smallpox Smallpox was an infectious disease caused by variola virus (often called smallpox virus) which belongs to the genus Orthopoxvirus. The last naturally occurring case was diagnosed in October 1977, and the World Health Organization (WHO) c ...
. *
Tuberculosis Tuberculosis (TB) is an infectious disease usually caused by '' Mycobacterium tuberculosis'' (MTB) bacteria. Tuberculosis generally affects the lungs, but it can also affect other parts of the body. Most infections show no symptoms, in ...
is able to be transmitted from cattle mainly via milk products that are unpasteurised. The disease has been eradicated from many countries by testing for the disease and culling suspected animals. * Brucellosis is a bacterial disease transmitted to humans by dairy products and direct animal contact. Brucellosis has been eradicated from certain countries by testing for the disease and culling suspected animals. * Listeria is a bacterial disease associated with unpasteurised milk, and can affect some cheeses made in traditional ways. Careful observance of the traditional cheesemaking methods achieves reasonable protection for the consumer. *
Crohn's disease Crohn's disease is a type of inflammatory bowel disease (IBD) that may affect any segment of the gastrointestinal tract. Symptoms often include abdominal pain, diarrhea (which may be bloody if inflammation is severe), fever, abdominal distension ...
has been linked to infection with the bacterium ''M. paratuberculosis'', which has been found in pasteurized retail milk in the UK and the USA. ''M. paratuberculosis'' causes a similar disorder,
Johne's disease Paratuberculosis is a contagious, chronic and sometimes fatal infection that primarily affects the small intestine of ruminants. It is caused by the bacterium ''Mycobacterium avium'' subspecies ''paratuberculosis''. Infections normally affect ru ...
, in livestock.


Animal rights

A portion of the population, including
vegans Veganism is the practice of abstaining from the use of animal product—particularly in diet (nutrition), diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is kn ...
and many
Jains Jainism ( ), also known as Jain Dharma, is an Indian religion. Jainism traces its spiritual ideas and history through the succession of twenty-four tirthankaras (supreme preachers of ''Dharma''), with the first in the current time cycle being ...
, object to dairy production as unethical, cruel to animals, and environmentally deleterious. They do not consume dairy products. They state that cattle suffer under conditions employed by the dairy industry. Animal rights scholars consider dairy as part of the
animal–industrial complex The term animal–industrial complex (AIC) refers to the systematic and institutionalized exploitation of animals. It includes every economic activity involving animals, such as the food industry (e.g., meat, dairy, poultry, apiculture), anima ...
. According to Kathleen Stachowski, the animal–industrial complex "naturalizes the human as a consumer of other animals," whose enormity includes "its long reach into our lives, and how well it has done its job normalizing brutality toward the animals whose very existence is forgotten." She states that the corporate dairy industry, the government, and schools forms the animal–industrial complex troika of immense influence, which hides from the public's view the
animal rights Animal rights is the philosophy according to which many or all sentient animals have moral worth that is independent of their utility for humans, and that their most basic interests—such as avoiding suffering—should be afforded the sa ...
violations and cruelties happening within the dairy industry. Stachowski also states that the troika "hijacks" schoolchildren by promoting milk in the K-12 nutrition education curriculum and making them "eat the products of industrial animal production."


Bovine growth hormone

In 1937, it was found that
bovine somatotropin Bovine somatotropin or bovine somatotrophin (abbreviated bST and BST), or bovine growth hormone (BGH), is a peptide hormone produced by cows' pituitary glands. Like other hormones, it is produced in small quantities and is used in regulating ...
(BST or bovine growth hormone) would increase the yield of milk. Several pharmaceutical companies developed commercial rBST products and they have been approved for use in the U.S., Mexico, Brazil, India, Russia, and at least ten others. The World Health Organization, and others have stated that dairy products and meat from BST-treated cows are safe for human consumption. However, based on negative
animal welfare Animal welfare is the well-being of non-human animals. Formal standards of animal welfare vary between contexts, but are debated mostly by animal welfare groups, legislators, and academics. Animal welfare science uses measures such as longevity ...
effects, rBST has not been allowed in Canada, Australia, New Zealand, Japan, Israel, or the European Union since 2000 – and in the U.S. has lost popularity due to consumer demands for rBST-free cows, with only about 17% of all cows in America now receiving rBST.


See also

*
Dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...
* Dairy cattle *
Animal rights Animal rights is the philosophy according to which many or all sentient animals have moral worth that is independent of their utility for humans, and that their most basic interests—such as avoiding suffering—should be afforded the sa ...
* Holstein Friesian cattle * Milk car


References


Further reading

* Fuquay, John W. ed. ''Encyclopedia of Dairy Sciences'' (2nd Edition, 4 vol 2011), comprehensive coverage * Jay, J. M. (1992). ''Modern Food Microbiology''; 4th edition. New York: Chapman & Hall. pp. 237–9. * Lampe, Markus, and Paul Sharp. '' A Land of Milk and Butter: How Elites Created the Modern Danish Dairy Industry'' (U of Chicago Press, 2018
online review
* Potter, N. N. & J. H. Hotchkiss. (1995). ''Food Science''; 5th Edition. New York: Chapman & Hall. pp. 279–315. * Scott, A., Reinhold, S., Hermes, T. et al. "Emergence and intensification of dairying in the Caucasus and Eurasian steppes". ''Nature Ecology & Evolution'' (2022). https://doi.org/10.1038/s41559-022-01701-6 * Swasigood, H. E. (1985). "Characteristics of Edible Fluids of Animal Origin: Milk." In ''Food Chemistry''; 2nd edition. Revised and Expanded. O. R. Fennema, Ed. New York: Marcel Dekker, Inc. pp. 791–827. * * *


External links

* {{Authority control Dairy industry