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Produce Milk And Muscle: It contained no protein sources but only urea and ammonium salts, both simple sources of nitrogen, from which the rumen microorganisms in the bovine digestive tracts make all the amino acids that the cow needs to produce milk and muscle (meat). The feed also included starch, sucrose, cellulose, vegetable oil, minerals, and vitamins A, D, and E.
The molars in some cases (as in the beavers) also grow from persistent pulps and possess undivided fangs. There is always a succession of milk and permanent dentitions. The chief chewing muscle is the masseter which is greatly developed, while the temporal muscle is small. The usual number of toes is five on both feet, but the pollex may be rudimentary or absent, and in the hind feet the number may be reduced to four, as in the hares, or to three, as in the agouti and jerboa.
Cheese is made from ripened milk curds and if made from full cream milk will contain most of the food properties of the milk. Although there are really only three categories of cheese (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese greatly affect it [5],
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