Talk:Milk
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Practices on Clean Production Preparation and source Hygiene Use a strip cup to check for mastitis Cut and groom hair around the udder Tie tails of animals when milking Sick animals should be milked last and their milk should not be mixed Hygiene of the milker The milker should be healthy,have short hair always,avoiding smokinh when milking The Milking Environment should be cleaned after every milking the animals should access the shade the shade should be permanent or movable Utensils Should be seamless as well as made of aluminium or stainless Animals that produce a lot of milk need a longer dry period, so that they can recover the nutrients they lost during the lactation period. During the dry period don’t give your animal grains, provide sufficient mineral leak as well as vitamins. The nanny should be given clean water adlib as water, takes a greater percentage in the milk. Priority 1 (top) |
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External links modified
Hello fellow Wikipedians,
I have just added archive links to one external link on Milk. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:
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Minor grammatical point
Under Lactose Intolerance, I changed "microflora that excretes" to "microflora that excrete." Though flora is singular, it is a collective noun, and it seems to me it's being used in a plural sense here. The author is referring to the billions of gut bacteria that constitute the biome.
If my emendation seems wrongheaded to experts in the field who use such terminology all the time, please feel free to change it back. KC 05:16, 6 September 2015 (UTC) — Preceding unsigned comment added by Boydstra (talk • contribs)
Slight Correction should be made
The very beginning of this article defines milk as white but Hippos make pinkish milk and besides it probably shouldn't be defined with a color anyway. --2605:A000:D141:3800:9450:4878:E749:C80 (talk) 02:27, 22 November 2015 (UTC)
Lactose in Forsythia Flowers?
The article states that lactose is found in forsythia flowers, but the article for forsythia flowers states that the presence of lactose cannot be confirmed. The information between the two articles should be conformed. At the very least, the information provided in the Milk article stating that lactose is contained in forsythia flowers and other tropical shrubs should be cleaned up (eg naming the tropical shrubs) and cited.
Mike Watson (talk) 16:21, 31 December 2015 (UTC)
- Interesting. I read a few web sources. See this [1] for example. I think we should just remove any mention. Gandydancer (talk) 17:01, 31 December 2015 (UTC)
External links modified
Hello fellow Wikipedians,
I have just added archive links to one external link on Milk. Please take a moment to review my edit. If necessary, add {{cbignore}} after the link to keep me from modifying it. Alternatively, you can add {{nobots|deny=InternetArchiveBot}} to keep me off the page altogether. I made the following changes:
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13.1 Reduction or elimination of lactose
this section ends with saying that you cant get sour milk at home from the milk sold in the shops because of pasteurisation killing the microbes in milk that would ferment it. the source given to back up this is " Joy of Cooking The All Purpose Cookbook Sixth Edition, Fifth Revision Irma S. Rombauer, Marion Rombauer Becker ; illustrated by Ginnie Hofmann and Ikki Matsumoto Published 1975". now i doubt if it is a sufficently reliable source to begin with. its nowhere near a scientific source, instead it is an "All Purpose Cookbook". you just dont want to rely on this kind of literature for reliable information on chemistry or biology. and it was written in 1975, some 40 years ago. since then so many once popularized beliefs have been reversed (concerning margarine, eggs, and perhaps milk as well, to name only what pops up in my mind), so it must be outdated on several points, if it had had been reliable in the first place. and pasterized milk does go sour, its shelf life is merely 3 days refrigerated. it is ultrapasterization, that kills off enough of the bacteria responsible for fermentation, to keep milk unspoiled for months (if unopened) w/o refrigeration - this kind of milk ends up spoiled finally by rotting bacteria, with an unconsumptible bitter taste - probably the bacteria gets inside the milk from the air once opened. so bottomline, the statement concerning "simple pasteurisation" and the source used are both unworthy from an encyclopedical aspect.80.98.114.70 (talk) 18:54, 31 May 2016 (UTC).
same sentence "Another milk with Lactococcus lactis bacteria cultures ("cultured buttermilk") often is used in cooking to replace the traditional use of naturally soured milk,..." - it would be useful to avoid such generalisations, or always supllement them with a geographical location and era, like which century and decade it is supposed to be true for. as of today (2016) with concern to continental Hungary, I have never heard of such "cultured buttermilk". theres "cooking cream" but thats a completely different kind of fish.80.98.114.70 (talk) 19:14, 31 May 2016 (UTC).