Cows

Cattle Breeds There are more than 800 breads of cattle worldwide most are used for beef. About 35 breads of cattle are used for milk.

What are some types of cows?

Holstein

Ayrshire

Jersey

Brown Swiss

Dutch Belted

Dairy Products

What are some things we get form cows?

Milk

Milk is produced mammals. It is the primary source of nutrition for young mammals. Milk can contain antibodies that can reduce the risk of many diseases in the baby.

Ice Cream a frozen dessert made from milk and cream, and often combined with. The mixture of ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming.

Butter churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, Butter consists of butterfat, milk proteins and water

Cheese Cheese is produced in wide- ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation.

Yogurt produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to make yogurt

How do we get milk from cows?

Milking by hand.

Milking by machine.

What are some different types of milk?

Unpasteurized Unpasteurized means that the milk has not undergone a heat treatment in order to kill the bacteria that is present in the milk

Pasteurized Pasteurized means that the milk has undergone a heat treatment in order to kill the bacteria that is present in the milk

Pasteurization We have unpasteurized milk that we will heat to kill off bacteria. We will use nutrient rich agar plates to grow the bacteria present in the pasteurized and unpasteurized milk.

Which one will have the most bacteria growth after a day?

Skim Skim milk has been processed so all the fat has been taken out

.5% Milk.5% Milk has been partially skimmed so that it only contains.5% fat. This is the only Scotsburn milk available in Newfoundland

1% Milk 1% Milk has been partially skimmed so that it only contains 1% fat.

2% Milk 2% Milk has been partially skimmed so that it only contains 2% fat.

Homogenized Also known as whole milk, Homogenized milk has none of the original fat removed This is about 4%

Chocolate Has all the same ingredients as regular milk but has some added coco to give it a chocolate taste.

Cream Cream has a higher amount of fat than regular milk. Coffee cream has 18% Whipping cream has 35%

Buffalo Makes up about 11% of world milk production

Goat Makes up about 2% of world milk production

Lactase Milk lactose free milk is sweeter because the lactose sugars are broken down during the production process to glucose. This is done because people who are lactose intolerant can not break down lactose sugars Glucose is a sugar that is sweeter than lactose

Making Yogurt Heat milk to 180 degrees F (82 degrees C) Then let milk cool to 111 degrees F (43 degrees C) Add yogurt culture in and whisk until dissolved. We will now have to let this sit for 6 hr to incubate! After that place it into the fridge to stop incubation.

Making Cheese Materials – 2 cups of milk (carabao or cow) – 10 tsps vinegar or lemon juices – salt – pepper – margarine or butter – sugar

Place the two cups of milk in the saucepan with pepper, margarine, sugar and then slowly bringing the milk to a boil while stirring constantly. It is very important to constantly stir the milk or it will burn.

Turn the burner off once the milk is boiling, but leave the saucepan on the element or gas grate.

Add 10 teaspoons vinegar/lemon juice to the boiling milk, at which point the milk should turn into curds and whey. Curds are the solid part, whey is the liquid part.

Stir well with spoon and let it sit on the element for 5-10 minutes.

Pass the curds and whey through cheesecloth or a handkerchief to separate the curds from the whey. The curds will be the cheese.

Drain and press the cheese using the cloth to get most of the moisture out.

Open the cloth and add a pinch of salt if desired.

Mix the cheese and salt and then press again to remove any extra moisture.

Put the cheese in a mold or just leave it in a ball type form.

Refrigerate

Making Butter! As butter is essentially just the milk fat, it contains only traces of lactose The fat is separated from most of the water and proteins

Churning produces small butter grains floating in the water-based portion of the cream. – This watery liquid is called buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off.

Then the butter grains are "worked” and kneaded together. This consolidates the butter into a solid mass.

Making Butter We will make butter today! To do his we will take whipping cream and put some of it into a small jar. By shaking the whipping cream the fat in the milk will stick together and eventually form butter.