Ansci C1

• Milk - nearly perfect food
• cows, buffaloes, goats, sheep, hors, and donkey - milks come from
• Milk is composed of - lactalbumin, lactoglobulin, serum albumin, casein
• Casein - most abundant protein of milk.
• Lactalbumin - synthesizes lactose in the mammary gland./whey protein.
• Protein globulins - antibodies
• Vitamin A - carotene
• Vitamin D, Ca, and P - bone growth and repair.
• Scurvy - a disease characterized by bleeding,

  spongy gums and loose teeth.
• Buttermilk - butter is made; or culturing of

  milk using proper bacteria
• Cottage cheese - curdling the milk
• New Zealand - 36%
• USA - 31%
• Australia - 5%
• Holstein friesian - producing the most milk for cow.
• Jersey - milk with the highest fat
• Brown swiss - High protein to fat ratio
• Guernsey - milk being golden in color
• Ayrshire - great udders.
• Shorthorn - very versatile, both meat and milk.
• Sahiwal - heat tolerant
• Taurine species - are the conventional dairy breeds of

  cattle developed
• Bos indicus - breeds like Sahiwal and Red Sindhi are

  considered as milk cattle.
• Australian Friesian Sahiwal (AFS) - crossbreds of Holstein-Friesian and the Bos

  indicus breed Sahiwal,
• Murrah - Jet Black/India/2200litters/310days/7.09Lday
• Nili Ravi - Pakistan/BlacknWhite/2500L/322Days/6.5butterfat/7.76L.
• Surti - Indian/River type/Black to brown.
• Anglo Nubian - Meat Type/Dual Purpose/proud and graceful in appearance
• Boer - Meat Type/Reddish brown head
• Toggenburg - Dairy Type/Sturdy, Vigorous and long life.
• Saanen - Dairy Type/Largest dairy goat breed.
• East Friesian
• East Friesian