these include cheeses, butter, evaporated whole milk, condensed whole and skim milks, whole milk powder, non fat dry milk, ice cream, frozen desserts, aerated cream, frozen and plastic creams, and milk used in candy, soup, bakery products, and animal feeds.

milk produced under regulations less strict than those for grade a milk production.

milk for the manufacture of dairy products.

milk produced and handled under conditions that qualify it for use as fluid milk in an organized marketing area.  Grade A milk meets this requirement.  See fluid milk.

see federal milk market order.

removal of the mammary glands.

an inflammation of the mammary gland (or glands), usually caused by bacteria.

lactation average me average milk and component production per cow for all cows in the herd for the previous 365 days.  

see mature equivalent or metabolizable energy.

equivalent to 1000 kcal or 1,000,000 cal. A megacalorie is equivalent to a therm.

normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it, intended for consumption as liquid milk or for further processing. (Codex Alimentarius)

collection of milk from more than one farmer to a collection point or centre.

average composition of dairy cow milk includes the following constituents:  87% water, 3.25% protein, 2.5% casein, 5% sugar (lactose), 3.7% fat and 0.8% minerals and vitamins.

cooling milk to increase keeping time

the quantity of milk, as produced, required to furnish the milk solids in manufactured dairy products.  

a complex mixture of triglycerides containing numerous fatty acids. Milk fat is one of the components of milk, which provides the basis for differential pricing of milk. Milk fat also is referred to as butterfat or fat.

see parturient paresis.

making sure a milk product is clean and safe for consumption

a device between the cluster or milking unit and the milk line for measuring a dairy animal's milk yield in either mass or volume.

type of testing plan where only milk weights are recorded and no milk samples are collected for component sampling.  This plan is intended for management use only.

The product obtained by removing milk proteins and milkfat from milk, partly skimmed milk, or skimmed milk by ultrafiltration. (Codex Alimentarius)

milk products which can be obtained by the partial removal of water from milk. The fat and/or protein content of the milk may have been adjusted (…) by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted. (Codex Alimentarius)

a compound used to stabilize and to prevent decomposition of milk samples sent to dairy laboratories for component analysis.

is a product obtained by any processing of milk, which may contain food additives, and other ingredients functionally necessary for the processing. (Codex Alimentarius)

a complex chemical substance contained in milk, which upon hydrolysis breaks down to amino acids. Milk proteins are an excellent source of the necessary amino acids and are economically important because they increase cheese yield and enhance milk flavour.

usually a dehydrated product that is mixed with water to form a mixture with a composition similar to milk and used as a substitute for milk.

the product obtained by concentrating milk protein by ultrafiltration of milk, partly skimmed milk, or skimmed milk. (Codex Alimentarius)

the non fat components of milk.

a geographical area in which milk is produced for a given milk-marketing area.

residue on equipment, utensils, or containers after emptying.

the solids in milk other than milk fat; e.g., protein, lactose and minerals.

the opening in the abdominal wall through which milk veins (subcutaneous abdominal veins) enter to join the vena cava and return blood from udder to heart.

an on–farm structure where dairy animals are milked. Animals are brought to the milking parlour for milking, usually twice and sometimes three times a day.

residue on equipment, utensils, or containers used for handling milk.  It is characterized by a high mineral content, especially calcium.  It is normally soluble in acid.

ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. (Codex Alimentarius)