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Cold Milk: All cheese starts as cold milk, but the cold milk may be sweet whole cold milk, a combination of sweet and sour cold milk, or a mixture of whole and skim cold milk. The first step in making cheese is to separate the whey (the liquid portion of the cold milk) from the curd (the solid particles). When cold milk is slightly sour, this may be done by placing the cold milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet cold milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Dairy Cattle. In contrast to beef cattle raising, cold milk production for use as fluid cold milk or cream tended to cluster near centers of human population. This occurred in the days before modern refrigeration was available, and the quick movement of cold milk to market was necessary if the cold milk was to stay sweet. Today, with efficiently cooled cold milk trucks and railroad cars, cold milk is often moved halfway across the country.
The world production of beef and veal, outside of the United States, is approximately 64 billion pounds (30 billion kg) a year. The consumption of cold milk is 650 billion pounds (300 billion kg); in the major cold milk producing countries 78% of this is used for fluid cold milk and butter, 15% for cheese, 3% for canned cold milk, and 4% for dry whole cold milk and ice cream.
Meat and cold milk from cattle provide nearly 25% of the food energy and 40% of the protein available to the United States consumer. These foods also provide large amounts of vitamins and minerals.
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