About: Where does milk come from

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Milk (in a general sense) is a white fluid produced by the female in all mammals for the nutrition of their young. The ability to produce milk is one of the defining aspects of being a mammal, and milk is produced in what are called "mammary" glands. Standard milk is typically sourced from cows at "dairy farms", or farms specifically dedicated to the raising of cattle for milk production. Prior to industrialisation cows were "milked" by hand, however today there are suction pumps which perform the process.

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rdfs:label	Where does milk come from
rdfs:comment	Milk (in a general sense) is a white fluid produced by the female in all mammals for the nutrition of their young. The ability to produce milk is one of the defining aspects of being a mammal, and milk is produced in what are called "mammary" glands. Standard milk is typically sourced from cows at "dairy farms", or farms specifically dedicated to the raising of cattle for milk production. Prior to industrialisation cows were "milked" by hand, however today there are suction pumps which perform the process.
dcterms:subject	Answered questions Food dbkwik:resource/r0YNhq5bcxBgJ7mMLRjAcw== dbkwik:resource/sIoPSibgL-RNiV3Fubg5Mg==
abstract	Milk (in a general sense) is a white fluid produced by the female in all mammals for the nutrition of their young. The ability to produce milk is one of the defining aspects of being a mammal, and milk is produced in what are called "mammary" glands. In the "food product" sense, the vast majority of milk is produced by cows, although there is also commercial production of milk obtained from sheep, goats, horses and camels. Milk that is sourced from other animals will be clearly labelled as such. There are also plant-derived milk substitutes available; these are typically made from almonds, soy, rice, or other plants. Standard milk is typically sourced from cows at "dairy farms", or farms specifically dedicated to the raising of cattle for milk production. Prior to industrialisation cows were "milked" by hand, however today there are suction pumps which perform the process. Before being brought to market milk undergoes two treatment processes known as "pasteurisation" and "homogenisation". Pasteurisation involves heating milk for a short period in order to kill microorganisms. The treatment is named for the French Chemist, Louis Pasteur, who developed the process. Homogenisation involves distributing the cream (milk-fat) throughout the milk.

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