more at http://food.quickfound.net/ "Kodachrome epic showing the manufacture and processing of dairy products, together with the American middle-class lifestyle they enrich." Public domain film from the Library of Congress Prelinger Archive, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and equalization. http://en.wikipedia.org/wiki/Milk Humans first learned to regularly consume the milk of other mammals following the domestication of animals during the Neolithic Revolution or the invention of agriculture. This development occurred independently in several places around the world from as early as 9000--7000 BC in Southwest Asia to 3500--3000 BC in the Americas. The most important dairy animals—cattle, sheep and goats—were first domesticated in Southwest Asia, although domestic cattle has been independently derived from wild auroch populations several times since. Initially animals were kept for meat, and archaeologist Andrew Sherratt has suggested that dairying, along with the exploitation of domestic animals for hair and labor, began much later in a separate secondary products revolution in the 4th millennium BC. Sherratt's model is not supported by recent findings, based on the analysis of lipid residue in prehistoric pottery, that show that dairying was practiced in the early phases of agriculture in Southwest Asia, by at least the 7th millennium BC. From Southwest Asia domestic dairy animals spread to Europe (beginning around 7000 BC but not reaching Britain and Scandinavia until after 4000 BC), and South Asia (7000--5500 BC). The first farmers in central Europe and Britain milked their animals. Pastoral and pastoral nomadic economies, which rely predominantly or exclusively on domestic animals and their products rather than crop farming, were developed as European farmers moved into the Pontic-Caspian steppe in the 4th millennium BC, and subsequently spread across much of the Eurasian steppe. Sheep and goats were introduced to Africa from Southwest Asia, but African cattle may have been independently domesticated around 7000--6000 BC. Camels, domesticated in central Arabia in the 4th millennium BC, have also been used as a dairy animal in North Africa and the Arabian peninsula. In the rest of the world (i.e., East and Southeast Asia, the Americas and Australia) milk and dairy products were historically not a large part of the diet, either because they remained populated by hunter-gatherers who did not keep animals or the local agricultural economies did not include domesticated dairy species. Milk consumption became common in these regions comparatively recently, as a consequence of European colonialism and political domination over much of the world in the last 500 years. In 1863, French chemist and biologist Louis Pasteur invented pasteurization, a method of killing harmful bacteria in beverages and food products. In 1884, Doctor Hervey Thatcher, an American inventor from New York, invented the first glass milk bottle, called 'Thatcher's Common Sense Milk Jar', which was sealed with a waxed paper disk. Later, in 1932, plastic-coated paper milk cartons were introduced commercially as a consequence of their invention by Victor W. Farris... Physical and chemical properties of milk Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates. Because it is produced as a food source for a neonate, all of its contents provide benefits to the growing young. The principle requirements of the neonate are energy (lipids, lactose, and protein), biosynthesis of non-essential amino acids supplied by proteins (essential amino acids and amino groups), essential fatty acids, vitamins and inorganic elements, and water. Lipids Initially milk fat is secreted in the form of a fat globule surrounded by a membrane. Each fat globule is composed almost entirely of triacylglycerols and is surrounded by a membrane consisting of complex lipids such as phospholipids, along with proteins. These act as emulsifiers which keep the individual globules from coalescing and protect the contents of these globules from various enzymes in the fluid portion of the milk... The fat-soluble vitamins A, D, E, and K along with essential fatty acids such as linoleic and linolenic acid are found within the milk fat portion of the milk. Proteins Normal bovine milk contains 30--35 grams of protein per liter of which about 80% is arranged in casein micelles...

• published: 09 Jan 2012
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