Dairy milk banana

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. This article’s lead section may be too short to adequately summarize the key points. A dairy is a place where milk is stored and where butter, cheese and other dairy products are made, dairy milk banana a place where those products are sold.

It may be a room, a building or a larger establishment. The attributive dairy describes milk-based products, derivatives and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. In the United States, for example, an entire dairy farm is commonly called a “dairy”. The building or farm area where milk is harvested from the cow is often called a “milking parlor” or “parlor”, except in the case of smaller dairies, where cows are often put on pasture, and usually milked in “stanchion barns”. The farm area where milk is stored in bulk tanks is known as the farm’s “milk house”. In New Zealand, farm areas for milk harvesting are also called “milking parlours”, and are historically known as “milking sheds”.

As in the United States, sometimes milking sheds are referred to by their type, such as “herring bone shed” or “pit parlour”. In the United States a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. With industrialisation and urbanisation, the supply of milk became a commercial industry, with specialised breeds of cattle being developed for dairy, as distinct from beef or draught animals. Historically, the milking and the processing took place close together in space and time: on a dairy farm.

The stripping action is repeated, using both hands for speed. Traditionally the cow, or cows, would stand in the field or paddock while being milked. Young stock, heifers, would have to be trained to remain still to be milked. In many countries, the cows were tethered to a post and milked. While most countries produce their own milk products, the structure of the dairy industry varies in different parts of the world. In major milk-producing countries most milk is distributed through whole sale markets. In Ireland and Australia, for example, farmers’ co-operatives own many of the large-scale processors, while in the United States many farmers and processors do business through individual contracts.

As in many other branches of the food industry, dairy processing in the major dairy producing countries has become increasingly concentrated, with fewer but larger and more efficient plants operated by fewer workers. This is notably the case in the United States, Europe, Australia and New Zealand. Government intervention in milk markets was common in the 20th century. A limited antitrust exemption was created for U. Plants producing liquid milk and products with short shelf life, such as yogurts, creams and soft cheeses, tend to be located on the outskirts of urban centres close to consumer markets.

As processing plants grow fewer and larger, they tend to acquire bigger, more automated and more efficient equipment. While this technological tendency keeps manufacturing costs lower, the need for long-distance transportation often increases the environmental impact. Milk production is irregular, depending on cow biology. Producers must adjust the mix of milk which is sold in liquid form vs. The Australian government has also introduced a mandatory dairy code of conduct.

One person could milk more cows this way, as many as 20 for a skilled worker. As herd numbers increased so did the problems of animal health. In New Zealand two approaches to this problem have been used. This daily milking routine goes on for about 300 to 320 days per year that the cow stays in milk. Some small herds are milked once a day for about the last 20 days of the production cycle but this is not usual for large herds.

Northern hemisphere farmers who keep cows in barns almost all the year usually manage their herds to give continuous production of milk so that they get paid all year round. AI also reduces the need for keeping potentially dangerous bulls on the farm. Male calves are sold to be raised for beef or veal, or slaughtered due to lack of profitability. Dairy plants process the raw milk they receive from farmers so as to extend its marketable life.

Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored. Today, milk is separated by huge machines in bulk into cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. Most cream from New Zealand and Australian factories is made into butter. This is done by churning the cream until the fat globules coagulate and form a monolithic mass.