In stores, our gaze presents various varieties of milk from numerous manufacturers, with different percentages of fat content. So what is the real dairy product of all the abundance?
The percentage of fat content of milk as a natural product varies from 4 to 8%. What does it depend on? From the juiciness of the herbs and the season. The juicier the grass the cow eats, the tastier, richer and richer the milk will be.
How do the seasons affect the vegetation and thus the composition of the milk itself? In the warmest season, in summer, the steppe expanses and meadows are full of fragrant abundance of juicy, spicy vegetation. Summer is the ideal time to graze cattle and thus the best time to milk. The vast flat areas of the steppe open spaces serve as an excellent "testing ground" for saturation and production of abundant amounts of milk in the mammary glands of cows.
Common cattle breeds (rural) are adapted to travel long distances. Moreover, they simply need it, because in animals of this species and breed, milk production occurs due to constant movement and endless consumption of a variety of vegetation. The stomach of cows (book) is constantly at work and provides the hostess with chewing gum (regurgitation of chewed, swallowed grass back into the oral cavity for thorough grinding and easy digestion later). Thus, for a whole day of pasture, milk is so rich in nutrients and produced in excess that towards evening it simply flows from the udder.
In colder times, in spring and autumn, vegetation becomes scarce, constantly losing its nutritional properties and nutrients. Cows are less mobile and mischievous, the days are getting shorter and there is no longer enough time for full saturation.
In winter, when only harvested hay remains from the vegetation, the cows move to the stall and for three months stand in the barns without moving and feed exclusively on dry wind (hay, straw).
Having outlined and clarified the situation regarding the development of such a useful product as milk, we proceed to the results. In the summer, the percentage of fat in milk reaches 8%, in the spring - 6 - 8%, in the fall - 6%; and in winter - 4 - 5%.
Anything below 4 percent on store shelves is mixed milk, and there is little benefit to using this type of product.
