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Chart of milk products and production relationships, including milk. The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk ...
India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. [5] [6] Because there is an ever-increasing demand for dairy products in India, it could eventually become a net importer of dairy products. [7]
Chhena (Hindustani: [ˈtʃʰeːna]) or chhana (Bengali:) is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo [1] [2] or cow [2] milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.
Meat and wool breeds of sheep lactate for 90–150 days, while dairy breeds can lactate for 120–240 days. Dairy sheep can produce higher yields of milk per ewe per year. Dairy sheep can produce 400–1,100 lb (180–500 kg) of milk per year while other sheep produce 100–200 lb (45–91 kg) of milk per year.
Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from German/Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
Butter spread on a crumpet. The word butter derives (via Germanic languages) from the Latin butyrum, [5] which is the latinisation of the Greek βούτυρον (bouturon). [6] [7] This may be a compound of βοῦς (bous), "ox, cow" [8] + τυρός (turos), "cheese", that is "cow-cheese".
Modern Danes will usually be more familiar with ymer as the name of the dairy product than as a creature of the Norse mythology. Industrially, it is made with the help of a starter culture, which is today -- rather than full milk -- added to skimmed milk (milk of typically 0.1 % fat content).
The other four natural isotopes, 42 Ca, 43 Ca, 46 Ca, and 48 Ca, are significantly rarer, each comprising less than 1% of all natural calcium. The four lighter isotopes are mainly products of the oxygen-burning and silicon-burning processes, leaving the two heavier ones to be produced via neutron capture processes.