ISSN: 2044-9038 (Print) 2044-9046 (Electronic)

Clinical Practice

Dairy Products Open Access Journals

Compared with other dairy animals, cattle present many advantages in terms of simple milking, udder size and therefore the animal’s ability to store milk, and milk yield. In fact, cattle milk constitutes the most important share of the entire world milk production. There are far more milking cows in developing than developed countries, but animals in developing countries often have lower milk yields and shorter lactations. Poor animal performance in small-scale dairy systems in developing countries is the result of such factors as climate (high ambient temperature, humidity), low-quality feed, low levels of concentrate supplementation, low genetic potential for milk production of multi-purpose animals (in addition to exploit and meat these cattle also often provide draught power), and high incidence of disease. Poor animal performance in small-scale dairy systems in developing countries is the result of such factors as climate (high ambient temperature, humidity), low-quality feed, low levels of concentrate supplementation, low genetic potential for milk production of multi-purpose animals (in addition to exploit and meat these cattle also often provide draught power), and high incidence of disease. Dairy products or milk products are a type of food produced from or containing the milk of mammals. They are primarily produced from mammals such as cattle, water buffaloes, goats, sheep, camels and humans. Dairy products include food items such as yogurt, cheese and butter.A facility that produces dairy products is known as a dairy, or dairy factory.Dairy products are consumed worldwide, with the exception of most of East and Southeast Asia and parts of central Africa. Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum.    

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