The most famous and popular milk is cow's. Humanity has been drinking it for more than one millennium. Milk differs from different cows in fat content, so it tastes different.
Instructions
Step 1
Milk fat is necessary for a balanced full-value nutrition, the arachidonic acid contained in it is indispensable for the metabolic process. It is well digested and absorbed by the body. The fat is in it in the form of fat globules. Their size and quantity, as well as the fat content in general, is predetermined by genetics and depends on the breed, species, individual characteristics, physiological, technological and external factors.
Step 2
In natural milk, fat ranges from 3, 6 to 4, 6%. One and the same cow at different times can have different fat content, it depends on many reasons: diet, season, age, content. Milk of "red" breeds is more fatty than black-and-white. Jersey cows - this breed is not bred in Russia - is distinguished by a high fat content - 6-8%. Jersey bulls are crossed with other dairy breeds to increase the fat content.
Step 3
The following pattern has been revealed - the more milk a cow gives, the thinner it is, so the milk of highly productive animals loses in quality. The amount of fat is affected by lactation, in the first days after calving, the milk is low-fat, it gradually becomes thicker, the highest fat content is at 8-9 months of pregnancy in a cow. An old cow has thinner milk than a young one. In the winter season, the fat content increases on dry forage (hay). When feeding with silage, in order to neutralize acid and improve the quality of milk, root vegetables, pumpkin, and zucchini are introduced into the diet. Excellently increases the fat content of sunflower cake. Concentrates are best fed after milking, the glucose contained in them is processed into milk fat. The taste of milk directly depends on the amount of fat, it makes it softer.
Step 4
Reduce fat content: straw, grain feed, beet tops, green grass. They have an effect on fat content and keeping conditions - the barn must be dry and clean. When a live animal is in a humid room, fat falls.
Step 5
The amount of fat is determined by a device - a lactometer, but at home you can do without it. Take a 150 ml tube, pour 100 ml milk into it and leave for a while, 5-6 hours, during which time the cream will settle. Measure the height of the cream, make simple calculations: the height of the milk is taken as 100%, therefore, the height of the cream will be the fat percentage. Fatty milk settles on the walls of a glass vessel, after liquid milk, the walls remain almost clean.
