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Dairy Management and Production
Milk is one beverage many people like to drink. Knowing where it comes from, how it's produced and what animals are involved in milk production is all that makes up this category. Everything milk and dairy can be asked and answered here.
1,196 Questions
Is walk-through a type of milking shed?
It can be, yes. It would be made so that the cows walk in one door, get milked, then walk out another door.
What does Sacramento produce the most?
It is the capital of California; in the Northern section of it.
The short answer is "probably".
Factors are involved such as
- the temperature of individual heated milk particles, and of the entire contents of the acidophilus milk, in the vessel being heated,
- the amount of time the acidophilus milk is exposed to that temperature, and
- the number of lactic organisms in the initial acidophilus milk, that vary how many organisms would be killed.
Milk pasteurization (of course in proper equipment) is from 145 o F for 45 minutes in a vat, to 161° F for 15 seconds in a plate heat exchanger.
If you are steaming the acidophilus milk it's actually receiving a higher heat treatment (>212° F) at the particle level.
There currently is no state or federal standard for a minimum number of organisms per milliliter for cultured milk. If the milk has a high concentration of organisms, more would survive the heating.
I hope this is useful.
Best Regards,
Kristen L. Dahl
Agriculture Program Supervisor
Milk & Dairy Food Safety Branch
office (916) 654-1981
Why does my dog smell like spoiled milk?
He probably has been around spoiled milk a lot and maybe even bathed in it.
Why is it best to leave the tops of milk containers when they are in the fridge?
The tops off? It isn't best. Leaving the lid off affords a chance for airborne spoilage organisms to enter the container, in particular spores. Whats more, you impart an off taste to the milk by allowing the fridge "smells" to infiltrate your milk container.
Always keep your milk and milk products tightly sealed and maintained at 4*C for longest shelf life and best taste.
What is a Brown Swiss species?
Brown Swiss is not a species. All cattle, regardless of breed, are generally and collectively known as the Bos primigeniusspecies. The B. primigenius species contains two subsecies: B. p. taurus and B. p. indicus. The former is of the Temperate or European-type cattle, and the latter of the Africa-Asiatic/Zebu/Tropical-type cattle. Because the Brown Swiss is a part of the Bos primigenius taurus species, which are the European-type cattle, it in itself is not a separate species, but rather a breed of this species.
In general, an animal won't eat if it either isn't hungry or for whatever reason is too sick or injured to eat. This is typically a medical problem that will need a veterinarian to help resolve.
What is the average yield of milk of a cow?
Ayrshire: 15,094 lbs, Brown Swiss: 16,701 lbs, Guernsey: 14,070 lbs, Holstein: 20,318 lbs, Jersey: 14,275 lbs, Milking Shorthorn: 13,930 lbs; Red and White Holstein: 19,967 lbs.
Why do Canadians sell milk in bags?
They don't, and there's no reason to be so stereotypical. Milk is sold to consumers in cartons just like in the States, not bags.
What type of caw is best for milk?
when the caw had a new baby you can it will be the best time to take milk
