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Maryland State Drink Milk |
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Some Content From Wikipedia, the free encyclopedia
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Milk officially became the State drink on October 1, 1998. Found primarily in Frederick and Washington counties, most Maryland milk cows are Holsteins and can be recognized by their large black and white spots. Daily, a single cow can produce up to 8 gallons of milk, consume about 80 pounds of feed, and drink 30 to 40 gallons of water. Milk is the nutrient fluid produced by the mammary glands of female mammals. The female ability to produce milk is one of the defining characteristics of mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods. Humans, like other mammals, consume mother's milk during their infancy, but some cultures consume the milk of domesticated ruminants as well, especially milk from cows, but also that from sheep, goats, yaks, water buffalo, horses and camels. Milk can be processed into dairy products such as cream, butter, yogurt, ice cream, cheese, casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. Milk contains significant amounts of saturated fat, protein and calcium, although these amounts are not large in comparison to other foods rich in them, including coconuts, fish, and kale respectively. Milk is an emulsion of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. In unhomogenized cow's milk, the fat globules average about four micrometers across. The fat-soluble vitamins A, D, E, and K are found within the milkfat portion of the milk. In North America a dairy facility processes milk and products obtained from milk (dairy products), such as cream, butter, and cheese. Most dairies are local companies, as opposed to large or nationwide companies found in the southern hemisphere. Pasteurization kills many harmful microorganisms by heating the milk for a short time and then cooling it for storage and transportation. Pasteurized milk is still perishable and must be stored cold by both suppliers and consumers. Dairies print expiration dates on each container, after which stores will remove any unsold milk from their shelves. In many countries it is illegal to sell milk that is not pasteurized. Because milk spoils so easily, it should, ideally, be distributed as quickly as possible. In many countries milk used to be delivered to households daily, but economic pressure has made milk delivery much less popular, and in many areas daily delivery is no longer available. People buy it chilled at grocery or convenience stores or similar retail outlets. |
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