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High Milk T: CHEESE is a nutritious milk product that is usually made from curds that have been concentrated and ripened. It is high milk t in protein and is also an important source of calcium and vitamin A. Cheese is generally richer than milk in butter-fat, except for those cheeses made from skim milk or whey. Its high milk t protein content makes it an excellent low-cost substitute for meat.
There are hundreds of different varieties of cheese, from very soft and perishable types to aged cheeses so hard they can be used only for grating. Most cheeses are made from cow's milk, although milk from sheep and goats is widely used in Europe and a few cheeses are made from the milk of water buffalo and reindeer.
It is then fed whole milk from the herd until it is 5 days old. After that it can be continued on whole milk or gradually shifted to commercial milk replacers, and it can be offered hay and grain. Careful feeding during the first 20 days of a calf's life is important. After the calf is 20 days old it begins to eat increasing amounts of grain and hay. At 3 months of age it can be weaned entirely from milk or milk replacers and fed the same feeds as are given to the dairy herd. At 9 months of age it usually will continue to grow rapidly if it is given all the high milk t quality hay and silage or pasture that it can eat.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used. |
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