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South Africa which is the main producer of milk had foot and mouth disease
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∙ 12y ago
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Are milk and butter substitutes or complements?
Neither. Milk is an input for butter. One does not use milk on toast instead of butter which would make it a substitute. Nor does one always eat milk with butter which would make it a complement.
What is the importance of dairy farming?
dairy farming is where you milk cows so you have milk.
What was the price of milk in 1916?
In the year 1916, the price of milk was $0. 09 a quart. Therefore, milk would have been about $0. 36 a gallon.
How much does a dairy farmer make on milk sold?
A dairy farmer makes very little on milk sold, if he sells it to a larger company. Typically the farmer will get about 10% of the retail value of the milk.
Which is an example of a commodity?
milk
What is the hormone that causes milk letdown?
oxytocin
Is skim milk better for helping you grow than other milk products?
no it causes cancer
What causes the water from your fridge to look 'milky'?
Milk
How does bacteria affect the pH in milk?
Bacteria in milk causes milk to sour by changing lactose to lactic acid. This causes the pH to drop and once the pH drops low enough, the proteins in the milk will curdle.
What acid causes muscles to ache produced by milk?
Lactic acid causes muscles to ache
What causes the let down reflex?
OT - Oxytocin from the posterior pituitary causes milk ejection
What state produces the most milk?
MI's Neghbor, WI.(Wisconson is the state that prodces the most milk). Acutally California produces the most milk by far. 36,465,000,000 pounds of milk per year most recent data. Wisconsin is 2nd with 22,085,000,000 pounds. I don't know why they measure it in pounds but that is the most recent US Dept. of Agriculture numbers.
Why should'nt we drink milk over curd?
It causes acitdity
What causes Sores in the back of baby throat?
Breast Milk
What causes cheesy smell?
Cheese is really mole from milk
Why is hormone causes the ejection of milk from the mammary gland?
Prolactin
What causes the milk to thicken and form curds?
Enzymes such as "rennet".
