the period during which the product maintains its microbiological safety and suitability at a specified storage temperature and, where appropriate, specified storage and handling conditions. (Codex Alimentarius)

Milk from which sufficient cream has been removed to reduce its milkfat content to not more than 0.2 percent. Skim milk contains protein, lactose, minerals and water–soluble vitamins and only half as many calories as whole milk. In the final beverage form, it has been pasteurised or ultra-pasteurised and contains added vitamins A and D. It can be used in a liquid form to feed young calves.

the solids in milk other than milk fat; e.g., protein, lactose and minerals. Sometimes referred to as non-fat solids.

a measurement of the number of somatic cells present in a sample of milk. A high concentration of more than 500 000 somatic cells per millilitre of milk indicates an abnormal condition in the udder.

the cell content of milk is composed of approximately 75 percent leukocytes (white blood cells) from the blood and 25 percent epithelial cells from the secretory tissue of the udder. Leukocytes are present in response to infection or injury, and epithelial cells are present as a result of infection or injury. Collectively, these cells are called somatic cells.

a protein hormone produced by the pituitary gland, which stimulates growth of muscle, bone and mammary development in young animals and increases milk production in lactating animals by making available nutrients for milk synthesis and secretion.

a reproductive cell, usually unicellular, produced by plants and some protozoa. Spores usually possess a thick wall enabling the cell to survive unfavourable environmental conditions.

period of milk production during a lactation determined by the length of time since parturition.

an older style, on–farm structure that houses dairy cows. Stanchion barns are typically enclosed on all sides. Cows occupy designated stalls, as opposed to a free stall barn, in which cows are free to wander and occupy any open stall.

Milk which has been brought to a uniform milk fat and/or milk solids–not–fat content different from that of such milk at the farm. Standardization of milk may be accomplished by the addition of skim milk, cream, or whole milk. Cream may also be removed to produce a standardized milk.

a heifer raised on the farm beyond the number of heifers needed to maintain constant herd size. These heifers may be used to increase herd size or may be sold to market.

milk products which can be obtained by the partial removal of water from milk with the addition of sugar, or by any other process which leads to a product of the same composition and characteristics. 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)