Dairy Science

Dairy Science

Lesson 1 Answers

  1. Dairying – the phase of science and business that deals with the production, processing, and marketing of milk and milk products.
  2. Science deals with the techniques of production and processing to produce clean, quality milk and milk products………Business deals with the economic aspects of production and processing to achieve a fair price and decent profit from products reaching the consumers.
  3. production, processing and marketing
  4. cows, goats, sheep, reindeer, camels, water buffalo….primary – cows
  5. The elixir of life or the fountain of youth
  6. Define
        a. Laban – cheese or curdled milk served by Abraham
        b. Ghee – butter oil used in India and Pakistan
        c. Airan – curdled milk used in Asia
        d. Kumiss – fermented mare’s milk or milk wine used in Asia
        e. Melchan – meaning “to milk”, where our current term “milk” comes from

  7. land flowing with milk and honey, milk and roses, milk of human kindness, spilt milk, milkyway
  8. England, France, the Netherlands, Sweden, and Denmark
  9. Milk is defined in most dictionaries as a white fluid secreted by the mammary gland of females for feeding their young.   For the purposes of this course it will be defined as the normal secretion of the mammary glands of females for the nourishment of their young
  10. Hippocrates
  11. The newborn mammal relies almost completely on its mother’s milk for food. Also, because its digestive system is largely underdeveloped, the milk needs to be nutritionally complete and easily digested and absorbed.   In calves, at birth, only the abomasum or true stomach is functional.   If the milk were anything less than complete, survival of the young mammals would be difficult.
  12. The reason that milk should be included in the human diet is due to the amount of nutrients it contains.   The fat portion of the milk contains fat soluble vitamins.   Other solids in milk...