99-689: Lechería (Spanish for " dairy ") may refer to: Mexico [ edit ] Autopista Chamapa-Lechería , a toll road in Greater Mexico City Lechería railway station of the Mexico City suburban train system Ferrocarril Suburbano Lechería (Mexibús) , a BRT station in Tultitlán, Mexico Venezuela [ edit ] Lechería, Anzoátegui , Diego Bautista Urbaneja Municipality, Venezuela [REDACTED] Topics referred to by
198-515: A dairy product known as oxygala ( οξύγαλα ) which was a form of yogurt. Galen (AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with honey , similar to the way thickened Greek yogurt is eaten today. The oldest writings mentioning yogurt are attributed to Pliny the Elder , who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity". The use of yogurt by medieval Turks
297-411: A mixed farm dedicated to milk for human consumption, whether from cows , buffaloes , goats , yaks , sheep , horses or camels . The attributive dairy describes milk-based products, derivatives and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat . A dairy farm produces milk and a dairy factory processes it into
396-597: A European encounter with yogurt occurs in French clinical history: Francis I suffered from a severe diarrhea which no French doctor could cure. His ally Suleiman the Magnificent sent a doctor, who allegedly cured the patient with yogurt. The grateful king told many of the food that had cured him. Until the 1900s, yogurt was a staple in diets of people in the Russian Empire (and especially Central Asia and
495-836: A cold soup. Ashe-Mâst is a warm yogurt soup with fresh herbs, spinach and lentils. Even the leftover water extracted when straining yogurt is cooked to make a sour cream sauce called kashk , which is usually used as a topping on soups and stews. Matsoni is a Georgian yogurt in the Caucasus and Russia. Tarator and cacık are cold soups made from yogurt during summertime in eastern Europe. They are made with ayran , cucumbers , dill , salt, olive oil, and optionally garlic and ground walnuts . Tzatziki in Greece and milk salad in Bulgaria are thick yogurt-based salads similar to tarator. Khyar w Laban (cucumber and yogurt salad)
594-422: A combination of airflow and mechanical pump to a central storage vat or bulk tank . Milk is refrigerated on the farm in most countries either by passing through a heat-exchanger or in the bulk tank, or both. The photo to the right shows a bucket milking system with the stainless steel bucket visible on the far side of the cow. The two rigid stainless steel teatcup shells applied to the front two quarters of
693-427: A common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 , which permits member states to create a requirement for the supply of milk from a farmer to a raw milk processor to be backed by a written contract, or to ensure that the first purchaser of milk to make a written offer to the farmer, although in this case
792-568: A dessert in India, is made from strained yogurt, saffron , cardamom , nutmeg and sugar and sometimes fruits such as mango or pineapple . In North America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt". In Britain the name "Greek" may only be applied to yogurt made in Greece. Ayran, doogh ("dawghe" in Neo-Aramaic ) or dhallë
891-464: A few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or kibbeh balls. Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called mishti dahi , offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts. In western Indian (Marathi and Gujarati) cuisine, strained yogurt
990-712: A filter, traditionally made of muslin and more recently of paper or non-muslin cloth. This removes the whey , giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency. Yogurt that has been strained to filter or remove the whey is known as Labneh in Middle Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for sandwiches in Middle Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for
1089-686: A horse-drawn wagon inscribed with the Armenian word " madzoon " which was later changed to "yogurt", the Turkish language name of the product, as Turkish was the lingua franca between immigrants of the various Near Eastern ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a health food by scientists like Hungarian-born bacteriologist Stephen A. Gaymont . Plain yogurt still proved too sour for
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#17327829604811188-928: A lower risk of developing type 2 diabetes and a lower incidence of hip fracture in post-menopausal women. A 2021 review found a cause-and-effect relationship between yogurt consumption and improved lactose tolerance and digestion, and that potential associations exist between yogurt consumption and improving bone health, as well as lowering the risk of some diseases, including cancers and metabolic syndrome . Yogurt made with raw milk can be contaminated with bacteria that can cause significant illness and even result in death, including Listeria , Cryptosporidium , Campylobacter , Brucella , Escherichia coli and Salmonella . Yogurts can also be contaminated with aflatoxin -producing Aspergillus flavus , Aspergillus parasiticus and Aspergillus nomius . Contamination occurs in traditionally prepared yogurts more often than industrially processed ones, but may affect
1287-449: A major source of income growth for many farmers. As in many other branches of the food industry, dairy processing in the major dairy producing countries has become increasingly concentrated, with fewer but larger and more efficient plants operated by fewer workers. This is notably the case in the United States, Europe, Australia and New Zealand. In 2009, charges of antitrust violations have been made against major dairy industry players in
1386-522: A proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B 12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus , and selenium (14 to 19% DV; table). Tilde (~) represents missing or incomplete data. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents. Because it may contain live cultures, yogurt
1485-408: A range of traditional milk-based products are produced commercially. Originally, milking and processing took place on the dairy farm itself. Later, cream was separated from the milk by machine on the farm, and transported to a factory to be made into butter. The skim milk was fed to pigs. This allowed for the high cost of transport (taking the smallest volume high-value product), primitive trucks and
1584-415: A rigid outer shell (stainless steel or plastic) that holds a soft inner liner or inflation . Transparent sections in the shell may allow viewing of liner collapse and milk flow. The annular space between the shell and liner is called the pulse chamber. Milking machines work in a way that is different from hand milking or calf suckling. Continuous vacuum is applied inside the soft liner to massage milk from
1683-432: A safe product. Acidity alone has been questioned by recent outbreaks of food poisoning by E. coli O157:H7 that is acid-tolerant. E. coli O157:H7 is easily destroyed by pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing proteins. The microorganisms that turn milk into yogurt can tolerate higher temperatures than most pathogens, so that a suitable temperature not only encourages
1782-551: A skilled worker. But having cows standing about in the yard and shed waiting to be milked is not good for the cow, as she needs as much time in the paddock grazing as is possible. It is usual to restrict the twice-daily milking to a maximum of an hour and a half each time. It makes no difference whether one milks 10 or 1000 cows, the milking time should not exceed a total of about three hours each day for any cow as they should be in stalls and laying down as long as possible to increase comfort which will in turn aid in milk production. A cow
1881-665: A small yogurt business in Barcelona , Spain, naming the business Danone ("little Daniel") after his son. The brand later expanded to the United States under an Americanized version of the name, Dannon . Yogurt with added fruit jam was patented in 1933 by the Radlická Mlékárna dairy in Prague . Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by Élie Metchnikoff 's The Prolongation of Life; Optimistic Studies (1908); it
1980-510: A specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation. The word for yogurt
2079-464: A variety of dairy products. These establishments constitute the global dairy industry, part of the food industry . The word dairy comes from an Old English word for female servant as historically milking was done by dairymaids. Terminology differs between countries. In the United States , for example, an entire dairy farm is commonly called a "dairy". The building or farm area where milk
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#17327829604812178-427: A wide range of cheeses can be made using the bacteria found naturally in the milk. In most other countries, the range of cheeses is smaller and the use of artificial cheese curing is greater. Whey is also the byproduct of this process. Some people with lactose intolerance are able to eat certain types of cheese. This is because some traditionally made hard cheeses, and soft ripened cheeses may create less reaction than
2277-514: A year, until she is culled because of declining production, infertility or other health problems. Then the cow will be sold, most often going to slaughter. Dairy plants process the raw milk they receive from farmers so as to extend its marketable life. Two main types of processes are employed: heat treatment to ensure the safety of milk for human consumption and to lengthen its shelf-life, and dehydrating dairy products such as butter, hard cheese and milk powders so that they can be stored. Today, milk
2376-549: Is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban" Rahmjoghurt , a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries. Dovga , a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer. Jameed , yogurt salted and dried to preserve it,
2475-405: Is a process similar to cheese making, only the process is arrested before the curd becomes very hard. Milk is also processed by various drying processes into powders. Whole milk, skim milk, buttermilk, and whey products are dried into a powder form and used for human and animal consumption. The main difference between production of powders for human or for animal consumption is in the protection of
2574-493: Is a traditional method of producing specialist milk products, common in Europe. In the United States a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy almost exclusively refers to a corner shop, or superette . This usage
2673-485: Is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with rosewater , mango or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and red chilies , and may be made with buttermilk . An unsweetened and unsalted yogurt drink usually called simply jogurt is consumed with burek and other baked goods in the Balkans . Sweetened yogurt drinks are
2772-461: Is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt. Borhani (or burhani) is a spicy yogurt drink from Bangladesh . It is usually served with kacchi biryani at weddings and special feasts. Key ingredients are yogurt blended with mint leaves ( mentha ), mustard seeds and black rock salt ( Kala Namak ). Ground roasted cumin , ground white pepper , green chili pepper paste and sugar are often added. Lassi
2871-517: Is common in Nepal , where it is served as both an appetizer and dessert. Locally called dahi , it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called juju dhau , originating from the city of Bhaktapur . In Tibet , yak milk (technically dri milk, as the word yak refers to the male animal)
2970-588: Is consumed in Jordan . Zabadi is the type of yogurt made in Egypt, usually from the milk of the Egyptian water buffalo . It is particularly associated with Ramadan fasting, as it is thought to prevent thirst during all-day fasting. To offset its natural sourness , yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. The two styles of yogurt commonly found in
3069-625: Is derived from the Ottoman Turkish : یوغورت , romanized : yoğurt , and is usually related to the verb yoğurmak , "to knead", or "to be curdled or coagulated; to thicken". It may be related to yoğun , meaning thick or dense. The sounds historically represented by the Arabic letter ghayn in the Turkish language ranging from a voiced velar fricative to a voiced velar plosive were traditionally romanized as "gh" prior to
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3168-409: Is different from Wikidata All article disambiguation pages All disambiguation pages Dairy A dairy is a place where milk is stored and where butter , cheese and other dairy products are made, or a place where those products are sold. It may be a room, a building or a larger establishment. In the United States, the word may also describe a dairy farm or the part of
3267-596: Is harvested from the cow is often called a "milking parlor" or "parlor", except in the case of smaller dairies, where cows are often put on pasture, and usually milked in "stanchion barns". The farm area where milk is stored in bulk tanks is known as the farm's "milk house". Milk is then hauled (usually by truck) to a "dairy plant", also referred to as a "dairy", where raw milk is further processed and prepared for commercial sale of dairy products . In New Zealand, farm areas for milk harvesting are also called "milking parlours", and are historically known as "milking sheds". As in
3366-404: Is historical as such shops were a common place for the public to buy milk products. Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. As the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a major part of the symbiotic relationship between
3465-424: Is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of tzatziki (from Turkish " cacık "), a well-known accompaniment to gyros and souvlaki pita sandwiches: it is a yogurt sauce or dip made with the addition of grated cucumber , olive oil , salt and, optionally, mashed garlic. Srikhand ,
3564-445: Is made into butter. This is done by churning the cream until the fat globules coagulate and form a monolithic mass. This butter mass is washed and, sometimes, salted to improve keeping qualities. The residual buttermilk goes on to further processing. The butter is packaged (25 to 50 kg boxes) and chilled for storage and sale. At a later stage these packages are broken down into home-consumption sized packs. The product left after
3663-574: Is made into yogurt (and butter and cheese) and consumed. In Northern Iran , Mâst Chekide is a variety of kefir yogurt with a distinct sour taste. It is usually mixed with a pesto -like water and fresh herb purée called delal . Common appetizers are spinach or eggplant borani , Mâst-o-Khiâr with cucumber, spring onions and herbs, and Mâst-Musir with wild shallots . In the summertime, yogurt and ice cubes are mixed together with cucumbers, raisins , salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as
3762-548: Is most commonly used to make yogurt. Milk from water buffalo , goats, ewes , mares , camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw . Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain
3861-639: Is now being practised more widely in New Zealand for profit and lifestyle reasons. This is effective because the fall in milk yield is at least partially offset by labour and cost savings from milking once per day. This compares to some intensive farm systems in the United States that milk three or more times per day due to higher milk yields per cow and lower marginal labour costs . Farmers who are contracted to supply liquid milk for human consumption (as opposed to milk for processing into butter, cheese, and so on—see milk) often have to manage their herd so that
3960-413: Is often associated with probiotics , which have been postulated as having positive effects on immune , cardiovascular or metabolic health. As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health. Meta-analyses found that consuming 80 grams per day of low-fat yogurt was associated with
4059-500: Is physically milked for only about 10 minutes a day depending on her milk letdown time and the number of milkings per day. As herd sizes increased there was more need to have efficient milking machines, sheds, milk-storage facilities ( vats ), bulk-milk transport and shed cleaning capabilities and the means of getting cows from paddock to shed and back. As herd numbers increased so did the problems of animal health . In New Zealand two approaches to this problem have been used. The first
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4158-490: Is recorded in the books Dīwān Lughāt al-Turk by Mahmud Kashgari and Kutadgu Bilig by Yusuf Has Hajib written in the 11th century. Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks. The earliest yogurts were probably spontaneously fermented by wild bacteria in goat skin bags. Some accounts suggest that Mughal Indian emperor Akbar 's cooks would flavor yogurt with mustard seeds and cinnamon. Another early account of
4257-438: Is separated by huge machines in bulk into cream and skim milk. The cream is processed to produce various consumer products, depending on its thickness, its suitability for culinary uses and consumer demand, which differs from place to place and country to country. Some milk is dried and powdered, some is condensed (by evaporation ) mixed with varying amounts of sugar and canned. Most cream from New Zealand and Australian factories
4356-455: Is the predominant phosphoprotein found in fresh milk. It has a very wide range of uses from being a filler for human foods, such as in ice cream , to the manufacture of products such as fabric , adhesives , and plastics. Cheese is another product made from milk. Whole milk is reacted to form curds that can be compressed, processed and stored to form cheese. In countries where milk is legally allowed to be processed without pasteurisation ,
4455-729: The Agricultural Marketing Agreement Act of 1937 and continue in the 2000s. The Federal Milk Price Support Program began in 1949. The Northeast Dairy Compact regulated wholesale milk prices in New England from 1997 to 2001. Plants producing liquid milk and products with short shelf life , such as yogurts , creams and soft cheeses , tend to be located on the outskirts of urban centres close to consumer markets. Plants manufacturing items with longer shelf life, such as butter, milk powders, cheese and whey powders, tend to be situated in rural areas closer to
4554-540: The British Railway Milk Tank Wagon were introduced, enabling the transport of larger quantities of milk, and over longer distances. The development of refrigeration and better road transport, in the late 1950s, has meant that most farmers milk their cows and only temporarily store the milk in large refrigerated bulk tanks , from where it is later transported by truck to central processing facilities. In many European countries, particularly
4653-694: The Caucasus ), Western Asia, South Eastern Europe / Balkans , Central Europe, and the Indian subcontinent . Stamen Grigorov (1878–1945), a Bulgarian student of medicine in Geneva , first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called Bacillus bulgaricus (now Lactobacillus delbrueckii subsp. bulgaricus ). The Russian biologist and Nobel laureate Ilya Mechnikov , from
4752-539: The Institut Pasteur in Paris, was influenced by Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of Bulgarian peasants. Believing Lactobacillus to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe. Industrialization of yogurt production is credited to Isaac Carasso , who, in 1919, started
4851-601: The "delicate and smooth structure" of "conventional yogurts". Since plant-based milks do not contain lactose (the food of Streptococcus thermophilus and Lactobacillus bulgaricus ), plant-based products usually contain different bacterial strains than yogurt, such as Lactobacillus casei , Lactobacillus rhamnosus , and Bifidobacterium bifidum . Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors. In Europe, companies may not market their plant-based products using
4950-509: The 2000s, using soy milk , rice milk , and nut milks such as almond milk and coconut milk fermented with cultures. These products may be suitable for people with lactose intolerance or those who prefer plant-based foods such as vegetarians or vegans . Plant-based milks have different structures and components than dairy milk . Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture, and some consumers may feel that they lack
5049-597: The American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $ 1 million per year. By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to General Mills , which discontinued the brand in 2010. In 2017, the average American ate 13.7 pounds (6.2 kg) of yogurt. The average consumption of yogurt has been declining since 2014. Sale of yogurt
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#17327829604815148-428: The U.S. in 2002, with five cooperatives accounting for half that. This was down from 2,300 cooperatives in the 1940s. In developing countries, the past practice of farmers marketing milk in their own neighbourhoods is changing rapidly. Notable developments include considerable foreign investment in the dairy industry and a growing role for dairy cooperatives. Output of milk is growing rapidly in such countries and presents
5247-500: The United Kingdom, milk is then delivered direct to customers' homes by a milk float . In the United States, a dairy cow produced about 5,300 pounds (2,400 kg) of milk per year in 1950, while the average Holstein cow in 2019 produces more than 23,000 pounds (10,000 kg) of milk per year. Milking machines are used to harvest milk from cows when manual milking becomes inefficient or labour-intensive. One early model
5346-610: The United States are not heat treated after culturing, and contain live cultures. Yogurt with live cultures is more beneficial than pasteurized yogurt for people with lactose malabsorption. Lactose intolerance is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. In 2010, the European Food Safety Authority (EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest
5445-522: The United States, sometimes milking sheds are referred to by their type, such as "herring bone shed" or "pit parlour". Parlour design has evolved from simple barns or sheds to large rotary structures in which the workflow (throughput of cows) is very efficiently handled. In some countries, especially those with small numbers of animals being milked, the farm may perform the functions of a dairy plant, processing their own milk into saleable dairy products, such as butter, cheese, or yogurt . This on-site processing
5544-461: The United States, which critics call "Big Milk". Another round of price fixing charges was settled in 2016. Government intervention in milk markets was common in the 20th century. A limited antitrust exemption was created for U.S. dairy cooperatives by the Capper–Volstead Act of 1922. In the 1930s, some U.S. states adopted price controls, and Federal Milk Marketing Orders started under
5643-434: The animals and the herders . In the more recent past, people in agricultural societies owned dairy animals that they milked for domestic and local (village) consumption, a typical example of a cottage industry . The animals might serve multiple purposes (for example, as a draught animal for pulling a plow as a youngster, and at the end of its useful life as meat). In this case, the animals were normally milked by hand and
5742-407: The animals by hand; on farms where only small numbers are kept, hand-milking may still be practised. Hand-milking is accomplished by grasping the teats (often pronounced tit or tits ) in the hand and expressing milk either by squeezing the fingers progressively, from the udder end to the tip, or by squeezing the teat between thumb and index finger, then moving the hand downward from udder towards
5841-459: The contracted number of cows are in milk the year round, or the required minimum milk output is maintained. This is done by mating cows outside their natural mating time so that the period when each cow in the herd is giving maximum production is in rotation throughout the year. Northern hemisphere farmers who keep cows in barns almost all the year usually manage their herds to give continuous production of milk so that they get paid all year round. In
5940-512: The cream is removed is called skim, or skimmed, milk. To make a consumable liquid a portion of cream is returned to the skim milk to make low fat milk (semi-skimmed) for human consumption. By varying the amount of cream returned, producers can make a variety of low-fat milks to suit their local market. Whole milk is also made by adding cream back to the skim to form a standardised product. Other products, such as calcium , vitamin D , and flavouring, are also added to appeal to consumers. Casein
6039-415: The early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common. There is concern about the health effects of sweetened yogurt due to its high sugar content, although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to WHO and government initiatives to combat obesity . Strained yogurt has been strained through
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#17327829604816138-430: The end of teat and relieve congestion in the teat tissue. The ratio of the time that the liner is open (milking phase) and closed (rest phase) is called the pulsation ratio. The four streams of milk from the teatcups are usually combined in the claw and transported to the milkline, or the collection bucket (usually sized to the output of one cow) in a single milk hose. Milk is then transported (manually in buckets) or with
6237-406: The end of the teat. The action of the hand or fingers is designed to close off the milk duct at the udder (upper) end and, by the movement of the fingers, close the duct progressively to the tip to express the trapped milk. Each half or quarter of the udder is emptied one milk-duct capacity at a time. The stripping action is repeated, using both hands for speed. Both methods result in the milk that
6336-457: The equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Emmental or Cheddar might contain 10% of the lactose found in whole milk. In addition, the ageing methods of traditional cheeses (sometimes over two years) reduce their lactose content to practically nothing. Commercial cheeses, however, are often manufactured by processes that do not have
6435-465: The farmer may not be required to enter into a contract. Thirteen EU member states including France and Spain have introduced laws on compulsory or mandatory written milk contracts (MWC's) between farmers and processors. The Scottish Government published an analysis of the dairy supply chain and the application of mandatory written contracts across the European Union in 2019, to evaluate
6534-502: The farmer needed to call for service and pay regularly. This daily milking routine goes on for about 300 to 320 days per year that the cow stays in milk. Some small herds are milked once a day for about the last 20 days of the production cycle but this is not usual for large herds. If a cow is left unmilked just once she is likely to reduce milk-production almost immediately and the rest of the season may see her dried off (giving no milk) and still consuming feed. However, once-a-day milking
6633-535: The five elixirs, or panchamrita , often used in Hindu ritual. Sweetened dahi ( mishti doi or meethi dahi ) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see buffalo curd ). Dadiah or dadih is a traditional West Sumatran yogurt made from water buffalo milk, fermented in bamboo tubes. Yogurt
6732-532: The formation of yogurt, but inhibits pathogenic microorganisms. Once the yogurt has formed it can, if desired, be strained to reduce the whey content and thicken it. Two types of yogurt are supported by the Codex Alimentarius for import and export. Under US Food and Drug Administration regulations, milk must be pasteurized before it is cultured, and may optionally be heat treated after culturing to increase shelf life. Most commercial yogurts in
6831-903: The grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness. Lassi is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi. Consistency can vary widely, with urban and commercial lassis having uniform texture through being processed, whereas rural and rustic lassi has discernible curds or fruit pulp. Large amounts of sugar – or other sweeteners for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added modified starch , pectin (found naturally in fruit) or gelatin to create thickness and creaminess. This type of yogurt may be marketed under
6930-405: The herd size was quite small, so that all of the animals could be milked in less than an hour—about 10 per milker. These tasks were performed by a dairymaid ( dairywoman ) or dairyman . The word dairy harkens back to Middle English dayerie , deyerie , from deye (female servant or dairymaid) and further back to Old English dæge (kneader of bread). With industrialisation and urbanisation,
7029-514: The impact of the contracts where they have been adopted. In the UK, a voluntary code of best practice on contractual relationships in the dairy sector was agreed by industry during 2012: this set out minimum standards of good practice for contracts between producers and purchasers. During 2020 the UK government has undertaken a consultation exercise to determine which contractual measures, if any, would improve
7128-411: The introduction of a new Latin-based Turkish alphabet and the letter "ğ" in 1929, thus "yoghurt" spelled with a "gh" is first attested in sources from 1615 to 1625. In English, spelling variations include yogurt , yoghurt , and to a lesser extent yoghourt or yogourt . In the United Kingdom, Australia, New Zealand and South Africa the word is usually spelled yoghurt , while in the United States
7227-535: The lactose in other dairy products. The scientific review by EFSA enabled yogurt manufacturers to use a health claim on product labels, provided that the "yogurt should contain at least 10 CFU live starter microorganisms ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ) per gram. The target population is individuals with lactose maldigestion". A 2021 review found that yogurt consumption could improve lactose tolerance and digestion. A variety of plant-based yogurt alternatives appeared in
7326-484: The latter as well if manufacturing and packaging practices are suboptimal. When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads. Dahi is a yogurt from the Indian subcontinent , known for its characteristic taste and consistency. The word dahi seems to be derived from the Sanskrit word dadhi ("sour milk"), one of
7425-472: The machine are kept clean by a manual or automated washing procedures implemented after milking is completed. Milk contact surfaces must comply with regulations requiring food-grade materials (typically stainless steel and special plastics and rubber compounds) and are easily cleaned. Most milking machines are powered by electricity but, in case of electrical failure, there can be an alternative means of motive power, often an internal combustion engine , for
7524-532: The milk into yogurt, inoculating certain bacteria ( starter culture ), usually Streptococcus thermophilus and Lactobacillus bulgaricus , into the milk, and finally keeping it warm for several hours (4–12 hours). Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk. The yogurt-making process provides two significant barriers to pathogen growth, heat and acidity (low pH). Both are necessary to ensure
7623-561: The milk supply. Most large processing plants tend to specialise in a limited range of products. Exceptionally, however, large plants producing a wide range of products are still common in Eastern Europe, a holdover from the former centralised, supply-driven concept of the market under Communist governments. As processing plants grow fewer and larger, they tend to acquire bigger, more automated and more efficient equipment. While this technological tendency keeps manufacturing costs lower,
7722-399: The name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries, sweetened, flavored yogurt is common, typically sold in single-serving plastic cups . Common flavors may include vanilla , honey , and toffee , and various fruits. In
7821-484: The need for long-distance transportation often increases the environmental impact . Milk production is irregular, depending on cow biology. Producers must adjust the mix of milk which is sold in liquid form vs. processed foods (such as butter and cheese) depending on changing supply and demand. In the European Union , milk supply contracts are regulated by Article 148 of Regulation 1308/2013 – Establishing
7920-431: The poor quality of roads. Only farms close to factories could afford to take whole milk, which was essential for cheesemaking in industrial quantities, to them. Originally milk was distributed in ' pails ', a lidded bucket with a handle. These proved impractical for transport by road or rail, and so the milk churn was introduced, based on the tall conical shape of the butter churn . Later large railway containers, such as
8019-469: The process and the product from contamination. Some people drink milk reconstituted from powdered milk, because milk is about 88% water and it is much cheaper to transport the dried product. Kumis is produced commercially in Central Asia. Although traditionally made from mare 's milk, modern industrial variants may use cow's milk. In India, which produces 22% of global milk production (as at 2018),
8118-416: The resilience of the dairy industry for the future. The Australian government has also introduced a mandatory dairy code of conduct. When it became necessary to milk larger cows, the cows would be brought to a shed or barn that was set up with stalls ( milking stalls ) where the cows could be confined their whole life while they were milked. One person could milk more cows this way, as many as 20 for
8217-581: The same lactose-reducing properties. Ageing of some cheeses is governed by regulations; in other cases there is no quantitative indication of degree of ageing and concomitant lactose reduction, and lactose content is not usually indicated on labels. In earlier times, whey or milk serum was considered to be a waste product and it was, mostly, fed to pigs as a convenient means of disposal. Beginning about 1950, and mostly since about 1980, lactose and many other products, mainly food additives, are made from both casein and cheese whey. Yogurt (or yoghurt) making
8316-426: The same term This disambiguation page lists articles about distinct geographical locations with the same name. If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Lechería&oldid=1167018510 " Category : Place name disambiguation pages Hidden categories: Short description
8415-527: The southern hemisphere the cooperative dairying systems allow for two months of no productivity because their systems are designed to take advantage of maximum grass and milk production in the spring and because the milk processing plants pay bonuses in the dry (winter) season to carry the farmers through the mid-winter break from milking. It also means that cows have a rest from milk production when they are most heavily pregnant. Some year-round milk farms are penalised financially for overproduction at any time in
8514-440: The spelling is yogurt . Canada has its own spelling, yogourt , a minority variant of the French yaourt , although yogurt and yoghurt are also used. Analysis of the L. delbrueckii subsp. bulgaricus genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from
8613-445: The structure of the dairy industry varies in different parts of the world. In major milk-producing countries most milk is distributed through whole sale markets. In Ireland and Australia, for example, farmers' co-operatives own many of the large-scale processors, while in the United States many farmers and processors do business through individual contracts. In the United States, the country's 196 farmers' cooperatives sold 86% of milk in
8712-413: The supply of milk became a commercial industry, with specialised breeds of cattle being developed for dairy, as distinct from beef or draught animals. Initially, more people were employed as milkers, but it soon turned to mechanisation with machines designed to do the milking. Historically, the milking and the processing took place close together in space and time: on a dairy farm . People milked
8811-401: The teat by creating a pressure difference across the teat canal (or opening at the end of the teat). Vacuum also helps keep the machine attached to the cow. The vacuum applied to the teat causes congestion of teat tissues (accumulation of blood and other fluids). Atmospheric air is admitted into the pulsation chamber about once per second (the pulsation rate) to allow the liner to collapse around
8910-490: The udder are visible. The top of the flexible liner is visible at the top of the shells as are the short milk tubes and short pulsation tubes extending from the bottom of the shells to the claw. The bottom of the claw is transparent to allow observation of milk flow. When milking is completed the vacuum to the milking unit is shut off and the teatcups are removed. Milking machines keep the milk enclosed and safe from external contamination. The interior 'milk contact' surfaces of
9009-530: The udder of domestic milk-producing animals. The origins of yogurt are unknown but it was probably discovered first by Neolithic people in Central Asia and Mesopotamia around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to ferment milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times. The cuisine of ancient Greece included
9108-504: The usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like smoothies . Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn
9207-486: The vacuum and milk pumps. Yogurt Yogurt ( UK : / ˈ j ɒ ɡ ə t / ; US : / ˈ j oʊ ɡ ər t / , from Ottoman Turkish : یوغورت , romanized : yoğurt ; also spelled yoghurt , yogourt or yoghourt ) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid , which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk
9306-455: The year by being unable to sell their overproduction at current prices. Artificial insemination (AI) is common in all high-production herds in order to improve the genetics of the female offspring which will be raised for replacements. AI also reduces the need for keeping potentially dangerous bulls on the farm. Male calves are sold to be raised for beef or veal, or slaughtered due to lack of profitability. A cow will calve or freshen about once
9405-553: Was available in tablet form for those with digestive intolerance and for home culturing. It was popularized by John Harvey Kellogg at the Battle Creek Sanitarium , where it was used both orally and in enemas , and later by Armenian immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in Andover, Massachusetts , in 1929. Colombo Yogurt was originally delivered around New England in
9504-510: Was down 3.4 percent over the 12 months ending in February 2019. The decline of Greek-style yogurt has allowed Icelandic skyr to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $ 173 million. Yogurt (plain yogurt from whole milk) is 81% water, 9% protein , 5% fat, and 4% carbohydrates , including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As
9603-405: Was improved veterinary medicines (and the government regulation of the medicines) that the farmer could use. The other was the creation of veterinary clubs where groups of farmers would employ a veterinarian (vet) full-time and share those services throughout the year. It was in the vet's interest to keep the animals healthy and reduce the number of calls from farmers, rather than to ensure that
9702-479: Was patented in 1907. The milking unit is the portion of a milking machine for removing milk from an udder. It is made up of a claw, four teatcups, (Shells and rubber liners) long milk tube, long pulsation tube, and a pulsator. The claw is an assembly that connects the short pulse tubes and short milk tubes from the teatcups to the long pulse tube and long milk tube. (Cluster assembly) Claws are commonly made of stainless steel or plastic or both. Teatcups are composed of
9801-471: Was trapped in the milk duct being squirted out the end into a bucket that is supported between the knees (or rests on the ground) of the milker, who usually sits on a low stool. Traditionally the cow, or cows, would stand in the field or paddock while being milked. Young stock, heifers , would have to be trained to remain still to be milked. In many countries, the cows were tethered to a post and milked. While most countries produce their own milk products,
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