...political leader? Harvey Milk is a prime example of this situation. Based on a true story, Milk is a 2008 film directed by Gus Van Sant on an American gay activist who struggles for gay rights. It all started in the 1970’s when he lived in New York opening a camera shop, Castro Camera, which becomes the store for San Francisco’s increasing gay community. Throughout the process Milk organizes gays to pull together upon political coalition. Milk moves to San Francisco while running for office with his significant other Scott Smith as his campaign director. Harvey Milk runs several times for the San Francisco Board of Supervisors and finally wins. Milk became the first openly gay man to be selected in politics. I agree with this inspiring film on a gay activist with passion who came through showing the world it doesn’t matter who you are, become what you want. As I compared my life to the film, I realized I have a certain someone that goes through some of the same cruelty day to day. I grew up with a brother who came out when he was a sophomore. This was a big issue where I come from because my town is very stereotyped. I’m from a small town where if you were different from everyone else, you were very easily judged by everything you did. Therefore, it was a very difficult process for my family and I to accept. We all had to cope with the challenges that came along. As I continued to watch the movie, I saw several comparisons that related from Milk to my brother. They are both...
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...Milk, Healthy or Not? Since a young age, we’ve been trained to believe that drinking milk is “necessary in order to obtain strong bones and teeth.” For decades, this claim has been supported by several nutritionists, scientists, and doctors; who recommend 3 servings of milk or dairy products a day. But, recent studies have brought people to question this statement. On the contrary to all the supporters of milk, other scientists and nutritionists debate this allegation with the belief that milk has its negative effects and can cause severe health risks. Milk has both healthy and unhealthy qualities but you have to determine which qualities you find more important for yourself. Each type of milk contains a different variety of nutrients which aid the body to function correctly. This product provides a great balance of fat, protein, and carbohydrates; all of which are very important sources of essential nutrients. These nutrients include calcium,, phosphorus, riboflavin, and Vitamins A & D. As we’ve all been told, calcium is essential for the development and maintenance of strong bones and teeth. In association with calcium, phosphorus is an essential macronutrient in the human diet. Like calcium, phosphorus is found in bones and teeth, where it’s essential to maintain the structure. Although less than phosphorus, riboflavin, (also known as Vitamin B2), is also important for body growth. More importantly, riboflavin is necessary for red blood cell production and the release...
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...INTRODUCTION Growing up we all remember how much our mothers emphasized and encouraged us to drink milk. The reason was simple, milk is a highly nutritious drink. It contains carbohydrates, proteins, and lipids. Bacteria, which is a prokaryotic cell, is found any nutritious place. Since milk is highly nutritious, it makes an ideal home for bacteria. Milk goes through pasteurization. This process reduces the number of bacteria and increases milks shelf life. It reduces the bacteria, but does not kills all of them. Putting it in the fridge slows down the speed of bacteria multiplying. Once you take it out the fridge, and leave it in room temperature, they grow at a high speed. If left over a long period of time, an orderly succession of microorganism communities takes place. In this experiment, me and my partner will work together to observe the environmental conditions, and pattern of succession that takes place in plain whole milk, over a period of eight days. Lactobacillus and streptococcus both survive pasteurization. These two ferment lactose to lactic acid, thus dropping in pH level. This acidic environment causes casein to curdle up. We expect to see yeasts and fungi, because they grow well in acidic environment. METHOD We recorded pH using pH paper of day 0, day 1, day 2, day 4, day 6, and day 8. Than we observed the consistency, odor, and color of each. Than we made slides using the gram stain method for each day. Which is to take...
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...Section 2 Introduction Milk can undergo many processes. It can be Cultured, Dried, Fortified, Homogenised or Pasteurised. It can be used to create products with different taste, texture, nutritive value and shelf-life. Milk can be used to produce a number of products from buttermilk, cheese, cream, sour cream and yogurt. However, Many people are Lactose intolerant meaning they are unable to digest Lactose the sugar in milk due to the lack of the enzyme lactase. As a result a substitute product is needed that is Lactose free. During this assignment Milk, the factors that make up milk, the processing of milk and the types of milk and milk products will be discussed. Section 3 Milk Milk is the raw material for a wide range of dairy products. The quality of the manufactured milk is influenced by the quality of the milk supplied by the farmer. Creameries and milk plants will only accept quality milk .Milk will not be accepted by them if it does not meet the minimum quality standards. The production of milk occurs in every county in Ireland with the South and South West being the main production areas. Almost 60% of milk comes from Munster. Figure 1 Dairy Cow Numbers by Province 2000 763,150 96,150 321,500 98,200 Source: (Teagasc, 2000: 6) 3.1 Composition of Milk Figure 3.1 Composition of milk. Milk consists of 87.5% water. The shelf life of milk can be extended by removing the water. Solids are broken down into fat solids and...
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...In rural areas, milk may be processed fresh or sour. The choice depends on available equipment, product demand and on the quantities of milk available for processing. In Africa, smallholder milk-processing systems use mostly sour milk. Allowing milk to ferment prior to processing has a number of advantages and processing sour milk will continue to be important in this sector. Where greater volumes of milk can be assembled, processing fresh milk gives more product options, allows greater throughput of milk and, in some instances, greater recovery of milk solids in product. Because of differences between processing systems, each will be dealt with separately. The section on fresh-milk technology deals with techniques used for processing fresh milk in batches of up to 500 litres. Sour-milk technology is used for processing batches of up to 15 litres of accumulated sour milk. This will be described in the section on sour-milk technology. Fresh Milk Technology This section describes the manufacture of skim milk, cream, butter, butter oil, ghee, boiled-curd and pickled cheese varieties and fermented milks from fresh milk. The processing scale envisaged is 100 to 200 litres of milk per day. However, the processes described are suitable for batches of up to 500 litres per day. Most of the equipment described can be fabricated locally. Equipment not available locally, such as a milk separator, has a cost advantage and quickly gives a good financial return in terms of increased efficiency...
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...THE TRUTH ABOUT MILK From the time you were born until now, no matter what age you are, you were brought up believing milk was good for you. It provided calcium, prevented osteoporosis, and even aided weight loss. Each doctor’s appointment I had as a child, I can remember my doctor asking me, “Have you had your glass of milk today?” Then my eyes would light up with pride and I’d say, ”Oh why sure I did doctor!” That was my answer up until I realized to become a pediatrician you needed exactly three hours of training in nutrition. Pasteurized farm milk is bad for you. Consider this: we are the only animal on the planet that continues to drink milk after that first transitioning phase when our mother’s feed us. If that’s not convincing enough then consider this: Cow’s milk has three times the protein human’s milk has and almost no fat. In comparison, human’s milk has twice the carb count and much more fat. Human’s milk and cow’s milk are not compatible. Many scientists believe this is one of the contributing reasons humans have begun to form allergies to milk. In a conversation recently with my grandfather he commented on when he was growing up he didn’t know one kid with an allergy to anything. Today, in my immediate family alone, three people have allergies to milk. In addition to the incompatible ratios of the two milks, scientists also believe that the proteins in the cow’s milk (whey & casein) along with the lactose (milk-sugar), allergies have immerged. The...
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...Physical and Chemical properties of milk In this paper we will discuss the properties of milk. We will cover the major chemical components and physical properties of milk. We will discuss how both characteristics are used in daily function. We will also discuss the process that is used to measure both chemical and physical properties. There are five physical properties that we are going to discuss: density, viscosity, freezing point, and optical properties. The density of milk is used to convert mas in to volume, estimate the solids content, and to calculate viscosity. There are several factors to consider when calculating the density. Such factors are “the temperature at the time of measurement, the temperature history of material, composition of the material (especially the fat content), and inclusion of air (a complication with more viscous products)” (Food Science 1). According to Food Science “With all of this in mind, the density of milk varies within the range of 1027 to 1033 kg /m3 at 20° C” (1). The next physical factor of milk is viscosity. The viscosity of milk and milk products is important in determine the following according to Food Science,” the rate of creaming, rates of mass and heat transfer, and the flow conditions in dairy processes” (1). The most important factor in this is the temperature if the milk is to warm it will allow for breakdown of the whey proteins of the milk. However, if the milk is held at a cooler temperature this will increase the viscosity...
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...2011 Abstract 1 Skim Milk In an article I read online called Skim Milk: Natural Weight-Loss Foods, it talks about the benefits of drinking skim milk verse others. It talks about how drinking skim milk can help you lose weight and other health benefits. If your trying to lose weight, adding dairy products to your diet will increase fat metabolism by changing the way your body burns fat. Drinking skim milk will not only help you lose weight but help you trim inches of your waistline. Milk is nicknamed “nature's most perfect food', although that's not entirely the truth. Fat free milk is closer to the nickname because its high in protein, calcium and B vitamins. The article states that “switching from whole milk to fat free milk can be one of the more significant choices to make to reduce saturated fats and calories in your diet.” How often do you hear people say they are allergic to milk or lactose-intolerant? Well, only a small amount of people are really allergic to milk. The common problem is lactose-intolerant, which a large percentage of the world's population experience. I believe that this article was interesting and educational. I personally did not know a lot about skim milk and how it can benefit your health. I never really understood the difference between milk types. Before meeting my husband, I use to drink 2% milk all the time, but my husband drinks skim milk, and I always thought “ew!” It just looks so watery and doesn’t taste like milk, but after two years of...
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...Organic Milk in Thailand Drinking milk was not so popular in Thailand in the past, but the trend has changed. During the past years, the trend of drinking milk among Thai people increases every year. The milk market has grown by almost 50 percent since 2004 and is expected to grow 44 percent from 2009 to 2014 (International Market Bureau Canada, 2010). However, Thailand’s milk sector is still relatively small compared to the other Asian countries. Due to the changing of this trend, the agriculturists seize the opportunity of pioneering dairy farms to supply the increased in demand of milk. In the present, Thailand has 117 dairy cooperatives with more than 20,000 households who raise dairy cows. The total production of raw milk is approximately 2.8 thousand tons per day or 13 liters per cow per day (Nualnuplong, n.d.) However, the conception of producing organic milk starts to play an important role in Thailand’s milk market. Organic milk production hasn’t been popular yet. Still, the Ministry of Agricultural and Cooperatives encourages agriculturists to change their old process of milk production into an organic process. As a result, the agriculturists would be able to increase their profitability through a higher price in spite of a diminished production. The question is “Does it worth producing organic milk?” and “Does consumers support this particular premium milk?” The cost of production of a regular process is approximately 15 baht per kilogram while the cost of an organic...
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...Jacob Jones PSY 290 Milk Ads The ad I chose is one of the most successful Got Milk? Line of advertising, this provides several options for the designers to play with, in conjunction with the layouts and therein, their connotation. Featuring Aerosmith's Steve Tyler, the ad is a picture window with a relatively humorous connotation. The slang copy with unfinished words such as "growing'’ reflect the laid-back attitude exhibited by the star, and is meant to refer to younger audiences who speak the same kind of dialect. Her sitting position also exhibits how the jeans claim to stretch, as she looks comfortable and laid-back in bare feet. Her young yet mature age is also relevant to the audience, being that the magazine is aimed at an audience of women in their late teens and twenties. The physical positioning of Tyler's hands draw the viewer's attention inwards towards the milk mustache and his also famous kisser. The advertisement industry is a clever one, with several tricks to catch and simultaneously fool the eye, all the while achieving the overall previously mentioned effect. This forces the reader to look twice, to discern the sex of the featured model, and also to return to confirm the familiarity of the specific face. Following our current path, we return back down the other side of the leg to the waist of the jeans, where we see the woman's bellybutton is pierced, meaning to emphasize just how low the jeans truly are. Because our eyes naturally read...
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...Got Milk? Go suck on your mother’s breasts! Go on, do it! This is a ridiculous order but there becomes a time where you should use your own head. From a young age we are fed our mothers milk as a way to spurt our growth. After we end our breastfeeding phase, we begin to grow up and are bombarded by parents, most doctors, schools and the media to drink milk. “ Milk does a body good”. It is common belief that milk is good for your growth and bone development. It is known as a nutritious drink filled with vitamins and a source of calcium that contribute to making you stronger. However, many may be ignoring the scientific truth that drinking milk yields quite the opposite result. Through the examination of cows, the dairy industry, and humans, milk can be presented as unhealthy and bad for you. Why drink cows’ milk? Why do we not have a glass of zebra milk for breakfast, or gorilla milk with our cereal, and why don’t we drink reindeer milk? The answer is easy. We drink cows’ milk because cows produce a large quantity of milk, and a large quantity of milk leads to a large amount of profit being made. When we drink milk, do we fail to consider the source in which it came? Cows are much different than humans as their inner workings are completely different. Many cows used for the intention of milk production are injected with bovine growth hormone, which increases the production of milk. Traces of dioxin, one of the most toxic substances in the world is sometimes found in milk. Under...
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...by Mr. R. Ponnuswamy, Chairman and Managing Director of the Aroma Sri Mahalakshmi Group of Food industries in the year 1972 and our brand Name AROMA MILK is a house hold name in the city of Coimbatore and Tiruppur. Sri Mahalakshmi dairy had a humble beginning in 1972 in a small village called a Telugupalayam, nearby Coimbatore. The dairy was started with an ideological goal to serve the poor and economically weaker dairy farmers of Coimbatore Dist. and nearby Tiruppur dist. From the time the dairy started, it has served the farmer community with complete dedication and affection. The farmers have developed an ever increasing loyalty to this organisation which is reflected in the yearly growth rate of the company. * Name of the INDUSTRI : SRI Mahalakshmi Dairy * Year of establishment : 1972 * Type of Industry : UNION BASED INDUSTRI * Corporate office : Coimbatore * Total Unions : 13 * Production : Milk products * Turnover 2011-2012 : Rs. 2707.00crores. * Dairy Co-operatives 2011-2012 : 11063 ORGANISATION PROFILE: The Sri Mahalakshmi pattern is a three- tier structure consisting of the producers societies at the village level, which collect the milk from producers daily and pay them; the district level producers unions (a representative body of the village societies) which provide the...
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...Assessment of synthetic milk exposure to children of selected population in Uttar Pradesh, India Shuchi R. Bhatt1, Dr. Anita Singh2 and S. M. Bhatt3 (Abstract) The present study was carried out keeping in view the recently emerging concern of the adulteration of the natural milk with the synthetic milk. Synthetic milk is prepared by emulsifying vegetable oils with appropriate amount of detergent and urea. Samples of the natural milk with synthetic milk were analyzed for concentration of urea and detergent and their effect is assayed through survey in different population in Uttar Pradesh, India. Children’s had different range of intake of milk. Children of age group 1-5 years consumes about 50-250 mg of milk daily, while of age group 6-18 years of children consumes about 250-1000 ml milk/day and children’s of age group 19-22 consumes milk about 500-1000 ml milk /day. Addition of synthetic milk is on large scale in Meerut district of U.P. and mostly urea in such milk creating huge problem of headache, eyesight and diarrhea in children. Keywords: Milk adulteration; Synthetic milk, detection, urea 1. Research Scholar, Faculty of H.Sc, Sri. A.K.A.P.G. Collage Varanasi. 2. Head, Department of Food & Nutrition, Sri. Agrasen Kanya Autonomous P.G. College. Parmanandpur, Varanasi. 3. School of Biochemical Engineering, Institule of Technology B.H.U. Varanasi. Corresponding Author Email: sheel_bhu@yahoo.co.in 1 Introduction Liquid milk is an essential nutritional food for infants...
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...industry is a major agribusiness sector which has historically been largely production and supply driven: • the majority of milk production enterprises supply dairy manufacturing or processing cooperatives which have developed into large enterprises aimed at achieving the best overall returns from supplied milk; • major volumes of milk are converted into storable dairy products which are sold into available international markets; and • national milk production is highly seasonal to take advantage of low-cost production conditions (such as spring pasture growth). With the strong forces of globalisation, the industry value chain has in the past decade been highly exposed to demand factors and forces in export and domestic market segments. These have had a profound effect on the returns to the overall industry and the nature of competition through the chain. The most marked of these changes has been in the domestic consumer product sector. Since the early 1980s the industry progressively removed internal support and regulation of prices and supply, and focused on taking advantage of low-cost production conditions to become a major player in the world market for dairy commodities and dispose of larger volumes of product. The final phase of that deregulation – of pricing and supply of milk to the packaged milk sector which directly affected less than a fifth of national milk output – is a relatively recent event. Considerable adjustment is still occurring in parts of the production and processing...
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...Milk as Casein Glue Introduction Glue is a kind of adhesive that is important to every one of us especially for the students. We used it in making projects or in putting papers together. But some of the students can’t afford expensive glue because of difficulty in money; the effect is, now the students are enabled to do their project or artwork because of lack of glue. The commercial glue can also be a risk for the children to use because some of glue has toxic chemicals that can harm them. Milk contains casein that is the major component in making glue. So I come up with the idea of using Milk as Casein Glue. This glue is non-toxic and it is eco-friendly. This cannot harm the children and it is much cheaper than the commercial glue. Thus the researcher wants to produce alternative glue out of milk. Statement of the Problem/Objectives This project aims to produce acceptable glue from milk. It seeks to answer the following: 1. Can milk be an alternative source in making glue? 2. Is there any significant difference between milk glue than the commercial one? Hypothesis 1. Milk can’t be an alternative source in making glue 2. There is no significant difference between the milk glue to the commercial one. Significance of the Study This study will help the community as a whole in producing alternative glue and to substitute the expensive one. This will also help the This study will also be significant to other researchers who will provide further studies...
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