How Is Milk Made
Dairy cows are milked two times a day by using mechanical vacuum milking machines. The raw milk then flows through the stainless steel or glass pipes to a refrigerated milk tank where it is cooled at about 40° F . From refrigerated tank, people take samples to check the taste of a milk. At a processing unit, the milk is then weighed.
Every day, or sometimes, the raw milk is picked up by a milk wagon, which is insulates and cools it. Each morning, big tank trucks pull into every dairy and collect milk accumulated during the previous day. Every 24-48 hours, the insulate-topped trucks, which carry up to 5,300 gallons, haul the milk from dairy farms to processing plants. Evergreen Farms produces about 10 million gallons of milk annually, meaning that four or five times per day, the 7,000-gallon tanker trucks come by the milking room to pick up raw milk.
On average, each cow produces 6.5 gallons of milk each day, resulting from two 10 minute milkings using mechanical vacuum machines attached to the cows udders. Milking times are approximately five minutes per cow, depending on the type of machine and how much milk a cow produces.
Cows come into the milking shed unprompted, with some cows being milked three times per day, increasing the amount of milk produced for farmers. Once a cow is delivered, it produces milk and becomes a major component in daily milk output for a farm. Females in all mammal species are capable, by definition, of producing milk, but milk from cows is dominant in commercial production.
The vast majority of U.S. dairy cows are Holsteins, a breed that generally produces more milk per cow than others. With their familiar black-and-white markings, Holsteins are the most widely owned dairy cows, as they are the best producers of milk. The Holstein, a large, typically black-and-white Dutch cow, thrives on grains and produces enormous amounts of milk.
With pressure to produce more milk came a greater selective breeding of cattle, and by the 1980s, the dairy industry was dominated by Holstein cows fed on corn. Selective breeding led to cows with specific leg shapes, higher-height udders, higher fertility rates, and stronger milk yields. Cows produce Bovine Growth Hormone naturally, but some producers administered a further, recombinant version of BGH, produced by genetically engineered E. coli, to enhance milk production.
| Dairy Cow | Duration |
| Allowed to produce Milk | 10 months after giving birth. |
| Required to give milk | For every 12 hours |
Some dairy farmers opt to use a synthetic hormone called rBST (recombinant bovine somatotropin), which helps increase cow milk production. RBST is a growth hormone naturally produced in a cows pituitary gland, and at one time, rBST was used on dairy farms to help boost milk production from cows. The labelrBST Free that is commonly found on milk cartons has created a bad reputation for the growth hormone, which is not actually used anymore in dairy farming.
Many major dairies utilize growth hormones and antibiotics in their re-roofing process in order to artificially boost a cows milk yield, as well as reduce infectious disease transmission between their cows. While the cows suffer on these farms, humans drinking their milk are increasing the chances that they will suffer from heart disease, diabetes, cancer, and a host of other ailments.
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Commercial dairies using automated milking machinery make up the overwhelming majority of milk produced in developed countries. In most Western countries, centralised milk processing plants handle the milk and products made with milk, such as cream, butter, and cheese. In the United States, as well as in many industrialized countries, raw cows milk is processed prior to consumption. After milk leaves a farm and goes into a dairy processing facility, it is first pasteurized to eliminate any bacteria that can cause illness, such as salmonella and e.coli.
All milk is tested for antibiotics and other drug residues before leaving the farm, and tested again before leaving a truck and entering the dairy processing plant. At the processing plant, milk is again tested, then processed either to drinkable milk or into other dairy products.
Within 72 hours of receiving it, the milk is pasteurized to eliminate any pathogenic bacteria that might be present (some bacteria are not the cause of spoilage, but are in fact added back into milk or cream after pasteurization, in order to create cultured products like cheese, cottage cheese, yogurt, buttermilk, acidophilus milk, and sour cream). Samples of the milk are taken from the farms cows milk tanks before harvesting, and from bulk milk tankers when they arrive at processing plants. It takes approximately two days to move the milk from cows to stores, where it is tested several times to ensure that it is fresh and safe.
During the milking process, milk is moved safely from the cows udders into bulk tanks, where it is chilled at least 45degF to maintain quality. Milk leaves the cow at 101degF, transferring it through pipes which are disinfected and cleaned between each milking cycle.
From a cows newborn to three months after it is weaned, a farmer will milk surplus dairy products by hand, intended to make drinking milk, butter, and possibly cheese. To earn an organic certificate, the cows producing it cannot be treated with hormones or antibiotics, nor can they feed grains from GM crops. Instead, the milks synthetic replacement was made in the laboratory using yeast that had been genetically engineered to make proteins similar to those found in cows milk.
Dairy advocates claim the composition of a synthetic milk alternative is so similar to that of cows milk that it can appear to and be labelled as if it were produced by cows, making it harder for a consumer to decipher. Perfect Day Foods, based in Silicon Valley, says its dairy-free milk is better for the environment and healthier than cows milk, as it is lactose-free, hormone-free, antibiotic-free, gluten-free, and cholesterol-free. Certified milk is produced with extremely high sanitation standards and sold for more than grade A milk.
Dairy cows are allowed to produce milk for 10 months after giving birth to a calf, and they are required to milk every 12 hours. Most milk is produced by cows, though goat, water buffalo, and reindeer milk is also used in different parts of the world. Dairy farms produced about 730 million tonnes (800 million short tons) of milk in 2011, from 260 million dairy cows.
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The World Health Organization reports that Israeli dairies are the worlds most prolific, producing 12,546 kg (27,659 lb) per cow annually. According to Ronny Osofsky, from Ronnybrook Farm, one of the more sustainably farmed dairy and yogurt producers in New York state, some cows are mothers, some are not.
What exactly is milk made of?
Cow’s milk in the United States typically contains 87.7% water, 4.9 percent lactose (carbohydrate), 3.4 percent fat, 3.3 percent protein, and 0.7 percent minerals (referred to as ash). The species (cow, goat, sheep), breed (Holstein, Jersey), kind of diet consumed by the animal, and lactation stage all affect the milk’s composition.
How is milk made by cows?
Supplements and a lot of water are maintained in the circulatory system when the material passes through several chambers and enters the tiny digestive system, and they later move to the mammary organ in the udder. There, special cells combine the liver sugars from the cow with the nutrients to create milk.
Why do vegan not drink milk?
Vegetarians abstain from consuming any animal products, such as cheese or margarine, as well as milk, eggs, and other dairy products. To put it simply, milk does love vegetables, but it is certainly not vegetarian. Milk originates from animals, usually cows, however it is not made from the animal’s tissue, making it not the same as meat.