Milk Essay

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Milk
  Whole milk is known as a "complete food" because it contains such a wide range of nutrients, including protein, vitamins and minerals such as Calcium which is necessary for healthy bone growth. Milk from animals is particularly beneficial to breast feeding mothers and growing children. All female mammals can by definition produce milk, but cow milk dominates commercial production. Human milk is not produced or distributed industrially or commercially however; milk banks exist that allow for the collection of donated human milk and its redistribution to infants who may benefit from human milk for various reasons. The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash. This composition varies from cow to cow and breed to breed. For example, Jersey cows have an average of 85.6% water and 5.15% milk fat. These figures also vary by the season of the year, the animal feed content, and many other factors. In the Western world, cow's milk is produced on an industrial scale and is by far the most commonly consumed form of milk. There are many different types of milk. Some depend on the amount of milk fat present in the finished product. Others depend on the type of processing involved. Still others depend on the type of dairy cow that produced the milk. The term milk is also used for white colored, non-animal beverages resembling milk in color and texture such as soy milk, rice milk, almond milk, and coconut milk. In addition, a substance secreted by pigeons to feed their young is called crop milk and bears to mammalian some resemblance milk. Grade A milk refers to milk produced under sufficiently sanitary conditions to permit its use as fluid milk. About 90% of the milk produced in the United States is Grade A milk. Grade B milk is produced under conditions that make it acceptable only for manufactured products such as certain cheeses, where it undergoes further processing. Certified milk is produced under...

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