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Sunday, December 30, 2018

mammals and milk

THE RISE OF THE RUMINANTS




All mammals produce milk for young people, but they are only one-handed. Boats, water jets, sheep, goats, camels and yaks: supplier is often the result of a lack of food. 30 million years ago the greenhouse effect and the humid climate became seasonal dry. This change changes into fertile seeds, fertile, dry green leaves, fertile plants, fertile plants and feeds the dry land. The result is that the first development of the horses and the recovery gradually decrease and that the deer of the family can survive in the feed. Sheep, sheep, goats and relatives were evacuated.

Growth accounts for more than a fifth of the body weight, and the first subgroup, most of which is cellular in the middle of the cell, is a combination of well-known guest accounts of billions of billions of dollars. It is recognized that all semi-finished products for nutrition, reproduction, sterilization, hygiene and resuscitation offer high nutrients and low fibrous herbs. Romantic products contain high-quality milk. Or they can save people like stubble or seagulls. They do not have dairy products.

DAIRY ANIMALS OF THE WORLD


Only a few species of animals contribute to world milk supply.Straight Straw beef cattle tradition in Bo, Europe and India, Bo primigenius, old stone hunter. This line contains 180 cm and 17.5 cm horns in Asia, Europe and North Africa.

Competition: Low-form from Europe-Africa, Asia's middle form, eastern part. European matches may be lagging in the Middle East, the Middle East, the evil god in South Central Temperate, as well as in European versions of European flights in Sub-Saharan Africa.

In the mainland, central and southern India, zebu assess the strength of milk muscle through milk, and its length is long and long. European dairy cattle have been selected since 3000 BC. and reduced the size of food and horns in Mesopotamian prison. So far, bulls are Jersey, Guernsey, Brown, Switzerland and Holstein. It is a cow used to produce milk rather than muscle and bone. Modern zebu is not so wide with European varieties, but milk 25% in sour cream.

Star-star stars are somewhat unknown, but the Asian tropical cactus is the most important. Bubalus bubalis turned into Mesopotamia in 3000 BC, then transferred to Indus civilization in Pakistan and passed India and China. This tropical animal is sensitive to heat (it is heated to drowning in water) to adapt to a mild climate environment. The Arabs brought buffalo cows to the Middle East, about 700 years in Europe in the Middle Ages. The most remarkable waste of this show is about 100,000 people in the southern province of Campagna in Rome, offering real mozzarella and mozzarella to buffalo milk. More buffalo milk than cow's milk. Therefore, mozzarella and Indian dairy foods are very different when the traditional buffalo is replaced with cow's milk.

Yak tertiary milk variety Yak, Grunniens Bos. This cousin is a long-haired, feathered cow that is generally suitable for thin, cold, dry, rare and rare weather in the Tibetan plains and in the mountains of Central Asia. Lower cattle are protected at about the same time. According to cow's milk, milk is richer in terms of fat and protein. In particular, Tibet uses oak oil and various fermented products.

Goat and goat belong to ovicapride branches of ruminant families, mostly small animals in mountainous countries. The goat, Capra hircus, was the first animal in Iran and Iraq, probably the first pig from the mountains of Central Iran and semi-small areas. 8,000 to 9,000 are due. Eurasian dairy animals are the most difficult to research almost all plants, including trees. Gray character, the best result for small size and highest milk taste - the largest animal in any dairy product has become a very small animal with its own weight, a versatile milk and meat breeding.

Sheep Coaches, Ovis Aaries, spread throughout the region and at the same time as his cousin's cousin's cousin, and was valued and raised for meat, milk, hair and oils. At first, the sheep were grazing on the edge of the grass and a bit smarter than the goat, but less than the cows. Goat milk is rich in buffalo buffalo and is rich in protein; yoghurt and white cheeses in the eastern Mediterranean and Roquefort and pecorino cheese.

The family of Camel Camel was enthusiastic and far from ovicapride, and could develop the habit of filming freely through early evolution in North America. The camels are also adapted to dry climates and are approximately 2500 m. Pr. Kr. Cow's milk, almost identical to cow's milk, is collected in many countries and is the main food product in north-east Africa.

THE ORIGINS OF DAIRYING


When do people expand our biological heritage as people who drink milk for the practice of drinking milk from other animals? Archaeological evidence for sheep and goats is much bigger, bigger, bigger than a thousand years ago than a thousand years ago, indicating that grasslands and open forests have been found in forests between 8000 BC. and 9000 BC. Initially, these animals were kept for meat and skin, but the discovery of milking was a significant advance. Milk can produce meat that is equivalent to the nutrition of cut meat or more every year for several years and can be managed with daily growth. Nutrition is the most effective way to eat unprocessed land and can be very important for agricultural communities that are spreading from southwest Asia.
Small ruminants and livestock after milking are almost certainly the first to make a ship made of animal skin or stomach. The oldest strong evidence ever found in the earliest peasant settlements in northern Europe. This consists of a 5000 year clay filter. A thousand years later, in the Sahara, images of milk were made on a milking scene and it was understood that there were remnants of cheese in the Egyptian grave from 2300 BC.

DIVERSE TRADITIONS


Early shepherds will find great milk transformation into their first container. When the milk is left standing, cream is enriched with fat naturally forming at the top and, if not restless, the cream becomes butter. Milk naturally transforms acids and frozen into thick yogurt, which is dried separately in solid milk and liquid milk. Fresh bacon salads produce a simple,sustainable cheese. When dairníci becomes more skilled and reaps greater quantities of milk, find new ways to focus and maintain nutrition and develop various dairy products in different climate areas of the Old World.

In South-West Asia, goats and goats are easily fermented in yogurt, which can be stored for several days, sun-dried or stored under oil; or concentrate on edible cheese fresh or preserved by drying or salt. Because he has an inactive life that allows to produce beer from wheat or grape vine, the nomadic Tatar nomenclature of horse milk even with alcoholic light that Marco Polo is described as "the aromatic white wine quality". in Mongolia and Tibet, cow milk, camel and juice mixed in butter for use as a high energy base meal.

In India semitropică, mostly milk and buffalo zebu are allowed to dissolve overnight in yogurt, then stir in order to produce milk and butter, which, if explaining cow's milk (p.37), takes the whole month. Some milk is cooked repeatedly to stay sweet and then not stored with salt, but with a mixture of sugar and old dishes and dehydration (see box, page 26).

The Mediterranean world of Greece and Rome quite use olive oil from butter, but the cheese is respected. The Pliny novel praises cheese from a remote region, which is part of France and Switzerland. And of course, cheese reaches its peak in continental and northern Europe, thanks to the ideal field for grassland and mild climate that allows long and gradual fermentation.

The only major area of ​​the Old World, which does not accept milk production is China, probably because of the Chinese farming started when natural plants had turned to relatives and epazoţilor waters instead of beneficial grasses to ruminants. Nevertheless, frequent contact with Central Asian nomads has introduced a variety of dairy products in China, whose elite enjoys yogurt, shopping, butter, currants and sours in the 1300's thanks to the Mongols, despite their tea in their tea !

Milk production is unknown in the New World. On the second trip, in 1493, Columbus brought the first Spanish sheep and goats to Mexico and Texas.

Milk in Europe and America: from Farmhouse to Factory


Europe before the archipelago and the Scandinavian industry, alpine valley of Switzerland and Austria. Over time, animals are selected for different climate and area needs and diversify hundreds of different local breeds (Switzerland's Swiss cow for cheese production in the mountains, small Jerseys and Guernsey to make butter in the Channel Islands). Summer milk is kept in a regular local cheese. In the Middle Ages, fame came to France Roquefort and Brie, Appenzeller Switzerland and Italian Parmesan. During the Renaissance, the Netherlands was famous for their butter and exported their productive cattle in Friesia across Europe.

During industrial times, milk production has been done in agriculture, and in many countries, especially by women who milk in the morning and evening, they have long been working to make butter or cheese. The villagers can enjoy good fresh milk, but in towns with cows that are not enough to be poached, most people see only contaminated, polluted, transported in the former open pavement. The contaminated milk is the main cause of infant mortality in the early days of Victoria.

Industrial and scientific innovation


Since 1830, industrialization has changed Europe and America

Milk. The steam from the machine has evolved and can be sure that there is not much to live in milk and that the production of livestock milk will last, and a compromise between overcoming more than enough and fresh milk. Milk machine at the farm, milk and milk production, as well as factories for mass production, created by the tray for pruning, milk supply from curd.

From the nineteenth century, in the character of biological innovations, to those who have chemical and dairy products, and you have helped him much cleaner and more predictable and more uniform. The great French chef Louis Pasteur inspired two basic changes in the use of dairies, pasteurization, heat treatment to kill their own pathogenic pathogens; and that fermented food and cheese would be used in microbial, standard culture. Most of the black and white baby cows abandoned for the benefit of the entire Friesian cow (Holstein) in the United States and Britain have more than 85% of traditional types of baby cows over 85%. cultivated to include optimized.

Today milk milk is divided into several dairies without any leaving today. And butter, cheese, nutritious milk, which is excellent and so great that the government has become a big business benefit, in total government stocks. Having produced her milk to him and suddenly the fat got stuck with milk, I saw that medical scientists tend to lower blood cholesterol levels, become unwanted and crushed with the disease, continue to contribute to the heart of your press: many milk, cheese, creams and butter manufacturer We produce, different and fun. Unfortunately, after we had more saturated fat years, then brought you lubrication, responded to mass production and ignored your interest in changing pastures in the green, the traditional types of dairy products on a small scale would be full of taste.



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