34 Facts About Cow's milk

Early-lactation Cow's milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases.

Term Cow's milk comes from "Old English meoluc, milc, from Proto-Germanic *meluks "Cow's milk" ".

Fresh goats' Cow's milk is sometimes substituted for breast Cow's milk, which introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, and a host of allergic reactions.

Those groups who continue to tolerate Cow's milk have often exercised great creativity in using the Cow's milk of domesticated ungulates, not only cattle, but sheep, goats, yaks, water buffalo, horses, reindeer and camels.

The Cow's milk trade grew slowly through the 1860s, but went through a period of extensive, structural change in the 1870s and 1880s.

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In 1884, Hervey Thatcher, an American inventor from New York, invented a glass Cow's milk bottle, called "Thatcher's Common Sense Milk Jar, " which was sealed with a waxed paper disk.

Cow's milk developed this method while on summer vacation in Arbois, to remedy the frequent acidity of the local wines.

Swine are almost never milked, even though their milk is similar to cow's milk and perfectly suitable for human consumption.

Largest structures in the fluid portion of the Cow's milk are "casein micelles": aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate.

Minerals or Cow's milk salts, are traditional names for a variety of cations and anions within bovine Cow's milk.

The riboflavin in the whey portion of Cow's milk has a greenish color, which sometimes can be discerned in skimmed Cow's milk or whey products.

Fat-free skimmed Cow's milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skimmed Cow's milk a bluish tint.

Types of pasteurized Cow's milk include full cream, reduced fat, skim Cow's milk, calcium enriched, flavored, and UHT.

The skimmed Cow's milk then is recombined with the pasteurized cream to reconstitute the original Cow's milk composition.

Ultrafiltered Cow's milk is used in cheesemaking, since it has reduced volume for a given protein content, and is sold directly to consumers as a higher protein, lower sugar content, and creamier alternative to regular Cow's milk.

Today the separation of the cream from the Cow's milk usually is accomplished rapidly in centrifugal cream separators.

The Cow's milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence and cavitation.

Milk that has undergone high-pressure homogenization, sometimes labeled as "ultra-homogenized", has a longer shelf life than Cow's milk that has undergone ordinary homogenization at lower pressures.

The Cow's milk is immediately cooled down and packed into a sterile container.

Those affected are usually able to drink at least one cup of Cow's milk without developing significant symptoms, with greater amounts tolerated if drunk with a meal or throughout the day.

Lactose-free Cow's milk can be produced by passing Cow's milk over lactase enzyme bound to an inert carrier.

The only noticeable difference from regular Cow's milk is a slightly sweeter taste due to the cleavage of lactose into glucose and galactose.

Lactose-reduced Cow's milk can be produced via ultra filtration, which removes smaller molecules such as lactose and water while leaving calcium and proteins behind.

Commercially sold Cow's milk commonly has vitamin D added to it to make up for lack of exposure to UVB radiation.

Chocolate Cow's milk has been sold for many years and has been followed more recently by strawberry Cow's milk and others.

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Some nutritionists have criticized flavored Cow's milk for adding sugar, usually in the form of high-fructose corn syrup, to the diets of children who are already commonly obese in the US.

In other parts of metropolitan India, Cow's milk is usually bought or delivered in plastic bags or cartons via shops or supermarkets.

The study found that due to lack of hygiene and sanitation in Cow's milk handling and packaging, detergents were not washed properly and found their way into the Cow's milk.

Since the late 1990s, Cow's milk-buying patterns have changed drastically in the UK.

The reduced pH from lactic acid accumulation denatures proteins and causes the Cow's milk to undergo a variety of different transformations in appearance and texture, ranging from an aggregate to smooth consistency.

Pasteurization of cow's milk initially destroys any potential pathogens and increases the shelf life, but eventually results in spoilage that makes it unsuitable for consumption.

The spoilage of Cow's milk can be forestalled by using ultra-high temperature treatment.

Frothy steamed Cow's milk is used to prepare espresso-based drinks such as cafe latte.

Besides serving as a beverage or source of food, Cow's milk has been described as used by farmers and gardeners as an organic fungicide and fertilizer its effectiveness is debated.