By Renee C. Rebman
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The milk is tested for butterfat content, flavor, odor, and the presence of bacteria. It is then moved to a clarifier, where it is 38 cleaned and blended with milk from other farms. Now the milk has been standardized. The next process, pasteurization, was invented by Louis Pasteur in 1862. The French scientist devised this method of heating milk to kill viruses, bacteria, and mold. 8 degrees Celsius) for sixteen seconds and then cooled. Pasteurization makes milk safer to drink. During the final step, homogenization, milk is forced through tiny openings in a machine to break Did You Know .
Lished relationships. Cows Because cows eat a great amount of food, often bellow if one of the they produce a great amount of waste. A herd is missing, and the mature beef cow produces about 65 pounds separated cow bellows in answer to maintain contact (30 kg) of manure per day. A dairy cow prowith the herd. Herds are duces even more—about 1,500 pounds (680 like big cow families. kg) per day. Farmers do not waste the 33 This farmer stands near his flowing manure trough, which he uses to take his cow’s manure and transform it into electricity, using a methane digester.
Cows have been serving humans for thousands of years in many amazing ways. Even though we might not always think about it, most people drink, eat, and use products that come from cows every day. Cows are one of the world’s most useful animals. 41 Glossary abomasum—The fourth compartment of a cow’s stomach, where the digestive process gets completed. bacteria—Microscopic organisms, some of which produce disease. bolus—A soft mass of chewed food. branded—Put an identification mark on an animal by burning or freezing its flesh.