Abstract
Milk is the secreted fluid of the mammary glands of female mammals. It contains nearly all the nutrients necessary to sustain life. Since the earliest times, mankind has used the milk of goats, sheep and cows as food. Today the term “milk” is synonymous with cow’s milk. The milk of other animals is spelled out, e. g., sheep milk or goat milk, when supplied commercially. In Germany, the yield of milk per cow in kg/year has increased steadily as a result of selective breeding and improvements in feed. The yield was 1260 kg per cow in 1812, 2163 kg in 1926, 3800 kg in the FRG in 1970, 4181 kg in 1977 and 6537 kg in 2003. In the EU in 2003, Swedish cows were the best performers at 8073 kg, followed by Danish and Dutch animals at 7889 kg and 7494 kg respectively.
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(2009). Milk and Dairy Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_11
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DOI: https://doi.org/10.1007/978-3-540-69934-7_11
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