WoW Dairy!!!

Vitamins are organic substances which occur in very small concentrations in both plants and animals. They are essential to normal life processes. The chemical composition of vitamins is usually very complex, but that of most vitamins is now known. The various vitamins are designated by capital let- ters, sometimes followed by numerical subscripts, e.g. A, B1 and B2.  Milk contains many vitamins.  Among the best known are A, B1, B2, C and D. Vitamins A and D are soluble in fat, or fat solvents, while the others are soluble in water. Lack of vitamins can result in defi- ciency diseases

Will there be no need of Cow in future??????? A known fact is that -  Crop milk contains more fat and protein content as compared to human or cow milk. But  What is this Crop milk? Is it true that crops produce milk? Crop milk  is a secretion from the lining of the  crop  ( thin-walled expanded portion of the alimentary tract   )of parent birds that is  regurgitated (bring up to the mouth)  to young birds. It is found among all  pigeons and doves   where it is referred to as  pigeon milk . Why to know about this:- The crop milk is produced by pigeons about 3 days before parturirtion. And it is essential for the faster growth of young ones. An analog to crop milk is also secreted from the esophagus of  flamingos  and some pe nguins. Who will give me Shelter????

Facts known to us           : Lactose is a disaccharide that yields D-glucose and D-galactose on hydrolysis. Lactose is one-sixth times sweeter than sucrose Facts we need to know   : It is designated as 4-ortho- β-D-galactopyranosyl-D-glucopyranose.   α-lactose: Ordinary commercial lactose is α-lactose monohydrate.  It is prepared by concentrating an aqueouslactose solution to super saturation and allow for crystallization to take place at a modern rate below 93.5 0C.    β-lactose: This is the other isomeric form lactose.  It exhibits a specific rotation of +35.00on anhydrous weight basis. Above 93.50C crystallization or drying of lactose solutions yields β anhydrate.

Absolute (or Dynamic) Viscosity:  This is a measure of how resistive the flow of a fluid is between two layers of fluid in motion.  A value can be obtained directly from a rotational viscometer which measures the force needed to rotate a spindle in the fluid SI unit          - mPa.s    . cgs unit        - cP  . Kinematic Viscosity:  This is a measure of how resistive the flow of a fluid is under the influence of gravity.  Kinematic viscometers usually use the force of gravity to cause the fluid to flow through a calibrated orifice, while timing its flow. SI unit          - mm^2.s   . cgs unit        - cSt(centi stroke).

The udder is composed of glandular tissue which contains milk-produ-cing cells. It is encased in muscular tissue, which gives cohesion to the body of the udder and protects it against injury from knocks and blows. The glandular tissue contains a very large number (about 2 billion) of tiny bladders called alveoli .  The actual milk-producing cells are located on the inner walls of the alveoli, which occur in groups of between 8 and 120. Capillaries leading from the alveoli converge into progressively larger milk ducts which lead to a cavity above the teat. The cistern of the udder has an extension reaching down into the teat; this is called the teat cistern. At the end of the teat there is a channel 1 – 1.5 cm long. Between milkings the channel is closed by a sphincter muscle which prevents milk from leaking out and bacteria from entering the udder. The whole udder is laced with blood and lymph vessels. These bring nutrient-rich blood from the heart to the udder, where it is di

Working and Operation: - ·        The ice-cream is filled or stored in the bulk cans which are filled through bulk filling nozzle by weight or by volume. ·        The cups are placed on the conveyor which keeps on moving on the conveyor and stays at every section for required time period. ·        The cups are then filled through metered devices by volume or weight by a filling tube. In best mode, product dispensing nozzle may be of elongated configuration that may cover into cups and rose during the filling operation to avoid frothing. ·        Once the cups are filled, it is sent for leveling. The excess ice-cream is removed by manually or through automatically. ·        The lid is attached to the cup by a lid dispensing system. A piston presses the top of the lid for proper sealing. ·        After lid attachment mechanism printing and manufacturing details are done. ·        The cup further moves on conveyer and is raised from the mould from the bottom by a pist