Cow's milk is the milk from the udders of a cow. Cow's milk is made by people in the Netherlands and Belgium the most drunk. A cow produces milk only if a calf is born.
Milking
Because a cow only produces milk if a calf is born, cows are pregnant almost every year. The calf should drink two days with the mother after which it is removed and get milk. The cow still remains, however, to produce milk for the calf so that the cow may be milked. After 300 days of milking the cow will rest for two months. Hereinafter referred to as the cow gets again a calf so that the milking can start again.
A cow is milked at least twice per day. Traditionally happened by hand by squeezing the milker or milker in the teats was paid "under" the cow sitting on a milk stool. The milk was collected in cans which were picked up. By the dairy twice a day A large farmer had 'milkmaids' and 'milk servants' employment for whom the milk was the most important task. In smaller companies often helped a part of the family along.
After the mid-20th century there was an increasing number of farms a milking machine. Under the cow was hung a milk bucket with four suckers sucked the milk from the udder. The suckers were pulsating vacuum sucked by the milking machine. The cows were summer milked in the pasture. At the end of the 20th century more and more stalls came with a parlor in vogue, therefore since very few cows milked outside. The cows are driven two or three times a day to the parlor where they run along the milking machine. The farmer moves the suction cups on the nipples and the milk is pumped to the cooling tank. Modern milking parlors are equipped with milking robots and are fully automatic. A cow can be run at any time of the day by the milking machine and will then be milked without human intervention. Every dairy farm has a cooling tank where the milk can be stored. Several days.
Shelf Life
Pasteurized milk
In order to make, cow's milk, the shelf life of approximately one week, milk is pasteurized. That is a process in which the milk is heated for about 30-40 seconds at 72 ° C and then cooled again. This heating and cooling is repeated twice more. In each treatment, a large percentage of the bacteria disappear. Whittled down to so little about them produce more for no public health risk. The composition of the milk changes due to this treatment hardly. Pasteurized milk should be stored in the refrigerator.
Sterilized milk
In order to make the long-term shelf-life milk, the milk is sterilized. That is a process in which the milk is strongly heated to above 100 ° C. These bacteria are slain, but the taste is affected and a number of vitamins (partially) broken. Sterilized milk may be stored, provided that unopened. Outside of the refrigerator.
UHT
UHT sterilization (the acronym stands for ultra high temperature) is briefly heated to very high temperatures. Because of this special treatment, the flavor of the milk is better retained than for a slower sterilization at a moderate temperature. The milk can also be kept as it remains unopened. Outside of the refrigerator These properties UHT sterilization the most common way to store milk. Prolonged.
Allergy and intolerance
Lactose intolerance
Lactose intolerance is the most well-known phenomenon that is associated with the consumption of cow's milk by people. Possibly 10% of the original inhabitants of Northern Europe suffer this in greater or lesser degree. However, this is an exception to the rest of the world, where the majority of people are lactose intolerant.
Lactose intolerance is the inability to digest, causing intestinal complaints. The milk sugar lactose Young mammals are due to the lactase enzyme able to convert lactose into the monosaccharides glucose and galactose, which are then absorbed into the blood. The ability to make this enzyme increases with the increasing age gradually, so that most people are lactose intolerant races (and all other mammals) in adulthood. Adults from populations that traditionally use their life milk can tolerate lactose in general. The occurrence of reduced lactose tolerance varies from 5% in northern Europe to more than 90% in African and Asian countries.
Lactose intolerance is different than cow's milk allergy, one of the most common allergies. An allergy is a protein puts immune system in operation, and also a small amount of it can cause a life-threatening condition.
Cow's milk allergy
Cow's milk allergy or cow's milk allergy is a food where there is an unwanted response to proteins from cow's milk by an abnormal response of the immune system of the body. Cow's milk allergy is the most common food allergy in infants.
Nutrition
The Nutrition Centre recognizes certain risks of drinking milk, but does not deal with lactose intolerance or milk allergy. The position of the center by January 2013 reads as follows:
Milk and milk products (dairy) are an important part of a healthy diet. Dairy is therefore in the Food Pyramid Nutrition Centre. For milk, the average recommended amount of 450-650 ml per person per day. These amounts are based on consensus reports on calcium needs.
Wearing the recommended amount of approximately 50% to the amount of calcium. Recommended The rest is supplied (in Dutch nutrition) by sources such as cheese and vegetables.
Calcium is, together with vitamin D, essential for a good bone health and the prevention of bone fractures. To get enough calcium is dairy and milk is a major source, that fits in the Dutch diet. In the Netherlands is also a major supplier of dairy protein, and vitamins B2 and B12.
Preferably lean varieties of dairy products that contain as much calcium as 'normal' variations, but less saturated fat. Too much saturated fat increases the risk of cardiovascular disease.
The World Cancer Research Fund (WCRF) finds an ambiguous relationship between milk / dairy and cancer. On the one hand, milk / calcium may reduce the risk of colon cancer. On the other hand, there are indications that a higher intake of milk / dairy / calcium would be subject to an increased risk of prostate cancer, for example, related.
The strength of the evidence for the protective effect of milk on the bowel (colon-rectum) cancer risk is indicated by WCRF as "probable. The risk effect of milk and milk products for prostate cancer as 'limited'.
For now, the figures speak about the relationship between milk / dairy and cancer rather than against dairy consumption.
Organic Cow
Difference in production
The housing of organic dairy differs little from the usual. Both systems offer plenty of space for natural behavior. On average, more grazed in organic dairy farming and more use of deep litter. Both are positive for movement and comfortable rest and lie.
In organic dairy farming less metabolic diseases occur because many dairy farmers to select the type of animal that is less highly-productive and fit at a lower nutritive value of the ration. Mastitis in dairy cows is more common in the organic sector. Organic farmers may not like their conventional counterparts, with antibiotics cows 'drying off' to prevent this condition.
In biodynamic dairy states that the horns must not be removed. Products where the milk from these cows is used for carrying the Demeter label. The standards for organic dairy horns are allowed to be removed.
There is no standard for organic farming time that calves should drink in the mother. However calves should receive mandatory organic milk instead of the usual milk. More and more organic and biodynamic companies choose to keep. Calves in the mother.
Difference in quality
Organic milk is richer in good fatty acids, antioxidants and vitamins than non-organic milk. The differences are largely explained by the greater proportion of grass and clover in the diet of organic cows. In addition, organic milk reduces the risk of eczema.
Milking
Because a cow only produces milk if a calf is born, cows are pregnant almost every year. The calf should drink two days with the mother after which it is removed and get milk. The cow still remains, however, to produce milk for the calf so that the cow may be milked. After 300 days of milking the cow will rest for two months. Hereinafter referred to as the cow gets again a calf so that the milking can start again.
A cow is milked at least twice per day. Traditionally happened by hand by squeezing the milker or milker in the teats was paid "under" the cow sitting on a milk stool. The milk was collected in cans which were picked up. By the dairy twice a day A large farmer had 'milkmaids' and 'milk servants' employment for whom the milk was the most important task. In smaller companies often helped a part of the family along.
After the mid-20th century there was an increasing number of farms a milking machine. Under the cow was hung a milk bucket with four suckers sucked the milk from the udder. The suckers were pulsating vacuum sucked by the milking machine. The cows were summer milked in the pasture. At the end of the 20th century more and more stalls came with a parlor in vogue, therefore since very few cows milked outside. The cows are driven two or three times a day to the parlor where they run along the milking machine. The farmer moves the suction cups on the nipples and the milk is pumped to the cooling tank. Modern milking parlors are equipped with milking robots and are fully automatic. A cow can be run at any time of the day by the milking machine and will then be milked without human intervention. Every dairy farm has a cooling tank where the milk can be stored. Several days.
Shelf Life
Pasteurized milk
In order to make, cow's milk, the shelf life of approximately one week, milk is pasteurized. That is a process in which the milk is heated for about 30-40 seconds at 72 ° C and then cooled again. This heating and cooling is repeated twice more. In each treatment, a large percentage of the bacteria disappear. Whittled down to so little about them produce more for no public health risk. The composition of the milk changes due to this treatment hardly. Pasteurized milk should be stored in the refrigerator.
Sterilized milk
In order to make the long-term shelf-life milk, the milk is sterilized. That is a process in which the milk is strongly heated to above 100 ° C. These bacteria are slain, but the taste is affected and a number of vitamins (partially) broken. Sterilized milk may be stored, provided that unopened. Outside of the refrigerator.
UHT
UHT sterilization (the acronym stands for ultra high temperature) is briefly heated to very high temperatures. Because of this special treatment, the flavor of the milk is better retained than for a slower sterilization at a moderate temperature. The milk can also be kept as it remains unopened. Outside of the refrigerator These properties UHT sterilization the most common way to store milk. Prolonged.
Allergy and intolerance
Lactose intolerance
Lactose intolerance is the most well-known phenomenon that is associated with the consumption of cow's milk by people. Possibly 10% of the original inhabitants of Northern Europe suffer this in greater or lesser degree. However, this is an exception to the rest of the world, where the majority of people are lactose intolerant.
Lactose intolerance is the inability to digest, causing intestinal complaints. The milk sugar lactose Young mammals are due to the lactase enzyme able to convert lactose into the monosaccharides glucose and galactose, which are then absorbed into the blood. The ability to make this enzyme increases with the increasing age gradually, so that most people are lactose intolerant races (and all other mammals) in adulthood. Adults from populations that traditionally use their life milk can tolerate lactose in general. The occurrence of reduced lactose tolerance varies from 5% in northern Europe to more than 90% in African and Asian countries.
Lactose intolerance is different than cow's milk allergy, one of the most common allergies. An allergy is a protein puts immune system in operation, and also a small amount of it can cause a life-threatening condition.
Cow's milk allergy
Cow's milk allergy or cow's milk allergy is a food where there is an unwanted response to proteins from cow's milk by an abnormal response of the immune system of the body. Cow's milk allergy is the most common food allergy in infants.
Nutrition
The Nutrition Centre recognizes certain risks of drinking milk, but does not deal with lactose intolerance or milk allergy. The position of the center by January 2013 reads as follows:
Milk and milk products (dairy) are an important part of a healthy diet. Dairy is therefore in the Food Pyramid Nutrition Centre. For milk, the average recommended amount of 450-650 ml per person per day. These amounts are based on consensus reports on calcium needs.
Wearing the recommended amount of approximately 50% to the amount of calcium. Recommended The rest is supplied (in Dutch nutrition) by sources such as cheese and vegetables.
Calcium is, together with vitamin D, essential for a good bone health and the prevention of bone fractures. To get enough calcium is dairy and milk is a major source, that fits in the Dutch diet. In the Netherlands is also a major supplier of dairy protein, and vitamins B2 and B12.
Preferably lean varieties of dairy products that contain as much calcium as 'normal' variations, but less saturated fat. Too much saturated fat increases the risk of cardiovascular disease.
The World Cancer Research Fund (WCRF) finds an ambiguous relationship between milk / dairy and cancer. On the one hand, milk / calcium may reduce the risk of colon cancer. On the other hand, there are indications that a higher intake of milk / dairy / calcium would be subject to an increased risk of prostate cancer, for example, related.
The strength of the evidence for the protective effect of milk on the bowel (colon-rectum) cancer risk is indicated by WCRF as "probable. The risk effect of milk and milk products for prostate cancer as 'limited'.
For now, the figures speak about the relationship between milk / dairy and cancer rather than against dairy consumption.
Organic Cow
Difference in production
The housing of organic dairy differs little from the usual. Both systems offer plenty of space for natural behavior. On average, more grazed in organic dairy farming and more use of deep litter. Both are positive for movement and comfortable rest and lie.
In organic dairy farming less metabolic diseases occur because many dairy farmers to select the type of animal that is less highly-productive and fit at a lower nutritive value of the ration. Mastitis in dairy cows is more common in the organic sector. Organic farmers may not like their conventional counterparts, with antibiotics cows 'drying off' to prevent this condition.
In biodynamic dairy states that the horns must not be removed. Products where the milk from these cows is used for carrying the Demeter label. The standards for organic dairy horns are allowed to be removed.
There is no standard for organic farming time that calves should drink in the mother. However calves should receive mandatory organic milk instead of the usual milk. More and more organic and biodynamic companies choose to keep. Calves in the mother.
Difference in quality
Organic milk is richer in good fatty acids, antioxidants and vitamins than non-organic milk. The differences are largely explained by the greater proportion of grass and clover in the diet of organic cows. In addition, organic milk reduces the risk of eczema.