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- Dictionarydairy/ˈdɛːri/
noun
- 1. a building or room for the processing, storage, and distribution of milk and milk products.
- 2. a small grocery shop. New Zealand
adjective
- 1. containing or made from milk: "local dairy foods"
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DAIRY definition: 1. used to refer to cows that are used for producing milk, rather than meat, or to foods that are…. Learn more.
- Overview
- Nutrient composition
dairy product, milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk.
Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. In some countries almost half the milk produced is consumed as fresh pasteurized whole, low-fat, or skim milk. However, most milk is manufactured into more stable dairy products of worldwide commerce, such as butter, cheese, dried milk, ice cream, and condensed milk.
Cow’s milk (bovine species) is by far the principal type used throughout the world. Other animals utilized for their milk production include buffalo (in India, China, Egypt, and the Philippines), goats (in the Mediterranean countries), reindeer (in northern Europe), and sheep (in southern Europe). This section focuses on the processing of cow’s milk and milk products unless otherwise noted. In general, the processing technology described for cow’s milk can be successfully applied to milk obtained from other species.
In the early 1800s the average dairy cow produced less than 1,500 litres (396 gallons) of milk annually. With advances in animal nutrition and selective breeding, one cow now produces an average of 6,500 litres (1,717 gallons) of milk a year, some cows producing up to 10,000 litres (2,641 gallons). The Holstein-Friesian cow produces the greatest volume, but other breeds such as Ayrshire, Brown Swiss, Guernsey, and Jersey, while producing less milk, are known for supplying milk that contains higher levels of fat, protein, and total solids. See also dairy farming.
Britannica Quiz
What’s on the Menu? Vocabulary Quiz
Although milk is a liquid and most often considered a drink, it contains between 12 and 13 percent total solids and perhaps should be regarded as a food. In contrast, many “solid” foods, such as tomatoes, carrots, and lettuce, contain as little as 6 percent solids.
Many factors influence the composition of milk, including breed, genetic constitution of the individual cow, age of the cow, stage of lactation, interval between milkings, and certain disease conditions. Since the last milk drawn at each milking is richest in fat, the completeness of milking also influences a sample. In general, the type of feed only slightly affects the composition of milk, but feed of poor quality or insufficient quantity causes both a low yield and a low percentage of total solids. Current feeding programs utilize computer technology to achieve the greatest efficiency from each animal.
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The composition of milk varies among mammals, primarily to meet growth rates of the individual species. The proteins contained within the mother’s milk are the major components contributing to the growth rate of the young animals. Human milk is relatively low in both proteins and minerals compared with that of cows and goats.
Goat milk has about the same nutrient composition as cow’s milk, but it differs in several characteristics. Goat milk is completely white in colour because all the beta-carotene (ingested from feed) is converted to vitamin A. The fat globules are smaller and therefore remain suspended, so the cream does not rise and mechanical homogenization is unnecessary. Goat milk curd forms into small, light flakes and is more easily digested, much like the curd formed from human milk. It is often prescribed for persons who are allergic to the proteins in cow’s milk and for some patients afflicted with stomach ulcers.
Both full-fat and non/low-fat dairy foods can be good sources of protein, calcium, B vitamins, and vitamin D. Dairy foods that undergo fermentation, such as yogurt and some cheeses, are lower in lactose and contain healthful gut bacteria that may benefit digestive health.
The attributive dairy describes milk-based products, derivatives and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products.
Nov 19, 2021 · Amid the rise of plant-based diets, many people wonder whether about the pros and cons of dairy consumption. This article explores the benefits, downsides, and nutritional profile of dairy.
Most people would benefit from getting more fat-free or low-fat dairy. This can come from milk, yogurt, or cheese. It can also come from lactose-free milk and fortified soy milk or yogurt. Find the right amount of dairy for you by getting your MyPlate Plan.
Sep 6, 2019 · Expert opinions are divided as to whether dairy is good or bad for a person’s health. Many dairy products contain vital nutrients, but consuming too much could lead to health risks. Learn more...
