Milk and Dairy Products
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Work in progress
Mammals and Milk
The Evolution of Milk
- Serves as an ideally formulated food for newborn mammals.
The Rise of Ruminants
- Humans exploit the milk of ruminants, which can digest otherwise unproductive dry grass into nutritious milk.
- Cattle, sheep, goats, etc.
Dairy Animals of the World
- Cows
- Roamed Asia, Europe, and North Africa. Different breeds were selected for milk production, and others for muscle power.
- Buffalos
- Not as prominent in the West as in Asia. They have much richer milk than cows.
- Yaks
- Substantially richer in fat and protein than cow’s milk.
- Goats
- Notably hardy in regions with poor vegetation, producing good yields of distinctly flavored milk.
- Sheep
- Similar region to the goat, bred for meat, milk, and wool. Very rich in fat and protein.
- Camel
- Further removed from other ruminants. Comparable to cow’s milk. A staple in northeast Africa.
The Origins of Dairying
- Animals originally domesticated for their meat and skins. Milk was a significant advancement, being nutrient rich and obtained in regular increments. Evidence of milk consumption dates far back in history.
Diverse Traditions
- When milk was left to stand, cream naturally forms at the top, which could be agitated into butter. The remaining milk turns to acid and curdles into yogurt, which could be separated into solid curd (cheese) and liquid whey.
- Early shepherds used these transformations to make and preserve various dairy products across cultures.
Milk in Europe and America: From Farmhouse to Factory
- Preindustrial Europe: Dairying common on pastures that were less suitable for growing grains. Done on farms, mainly by women, who would milk cows, churn butter, and make cheese. In the cities, milk was less available, substandard, and often adulterated.
- Industrial and Scientific Innovations: Industrialization allowed for new markets for fresh milk in cities. Specialized large-scale milk production. Pasteurization made milk much more hygienic. Standard, purified cultures made cheese products predictable. On the flip side, milk lost some of its preindustrial color, flavor, and seasonal varieties.
- Dairy Products Today: Dairy products ubiquitous and often treated as basic commodities, though, full-flavored specialty products are becoming more popular.
Milk and Health
- Milk is designed to be food; it is very nutritious but not necessarily designed for consumption by humans/adults.
Milk Nutrients
- Proportions of nutrients vary from species to species. Fast growing animals have milk high in protein and minerals. Significantly, ruminant milk lacks iron and vitamin C. The fat is highly saturated
- A table is provided of the milk compositions (fat, protein, lactose, minerals, water) from various milk sources.
Milk in Infancy and Childhood: Nutrition and Allergies
- Milk is no longer considered “good” for infants, because it doesn’t necessarily match the nutrients they need. It can also trigger allergies.