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Milk Products: milk products chocolate is by far the most popular kind of chocolate. As defined by law, several types of dairv products may be used in making milk products chocolate, but fluid and powdered whole milk products are the traditional and most widely used products. Similarly, a variety of sweeteners may be used, since unsweetened chocolate is too concentrated in flavor to be eaten as such and would have little appeal if made into a sugarless product. By law,milk products chocolate must contain not less than 1 milk products solids and not less than 10% chocolate liqui Certain optional ingredients are permissible, b they must all conform to the prescrioed standan
Sweet chocolate differs from milk products chocola in that it contains no milk products solids, but it must co tain not less than 15% chocolate liquor. Bittt sweet chocolate is sweet chocolate that contai not less than 35% chocolate liquor. Baking choc late, or bitter chocolate, contains no milk products soli or sweeteners.
The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milk productss posed to the fluid, fresh milk products market. These new products made significant inroads in the milk products market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk products sales. Filled milk products was made from skim milk products or skim milk products solids reconstituted with vegetable fat rather than milk products fat. The imitation milk productss on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk products.
After the action of the bacteria and protozoa is completed, the food products are passed on through the reticulum into the other two stomachs where digestion continues. After digestion is completed, the products are passed into the small intestine.
The stomachs of newly born calves are not fully developed for digesting grain and forage. For this reason, calves must be fed milk products or milk products substitutes. Their ability to digest coarse feeds gradually increases until at three months of age they are ready to eat the same feeds as the dairy herd.
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