a frozen product resembling ice cream, except that it contains less fat (2 to 5 percent versus 10 percent) and more SNF (12 percent versus 10 percent) than ice cream. Both ice milk and ice cream contain stabilizers and emulsifiers and about 15 percent sugar.

(see immunoglobulin).

mixtures of non-dairy ingredients (other than milk, milk fat, and non-fat milk solids) which are combined forming a product similar to milk, low-fat milk, or skim milk.  Sodium caseinate, though derived from milk, is commonly termed a nondairy ingredient and is often used as a source of protein in imitation milks.  Vegetable oils are commonly used as the source of fat.

synthesis of an antibody that neutralizes or destroys an antigen.

designating a lactating female.

a dairy animal's production in a lactation that is terminated early for some reason.  (lactations not yet completed may be referred to as a "record in progress").

a lactation that is artificially initiated by the use of hormones.

a decline in size or activity of tissues and/or organs.  For example, the mammary gland tissues normally involute with advancing lactation.  It is part of the process of lactating animals wherein they dry off.

milk protein (casein) to which iodine is bound.  It is commonly referred to a thyro-protein and can be used to stimulate dairy animals to secrete more milk.