 |
 |
|
|
|
|
|
|
|
Water And Milk: At 6 weeks, may be weaned, but best to leave young with mother until they are 2 months old. Move family to larger quarters when young begin playing outside box. Advisable to place in outdoor pen or return to supplier of doe.
In addition to regular diet, give doe bread crusts soaked in milk and squeezed dry plus fresh milk. As soon as young begin to feed themselves, give them bread and milk mixture. At 4-5 weeks, give them bran mixed with scraped carrots and oatmeal dampened with milk. water and milk—Must be fresh and always available; use water and milk bottle.
All cheese starts as milk, but the milk may be sweet whole milk, a combination of sweet and sour milk, or a mixture of whole and skim milk. The first step in making cheese is to separate the whey (the liquid portion of the milk) from the curd (the solid particles). When milk is slightly sour, this may be done by placing the milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
CHEESE is a nutritious milk product that is usually made from curds that have been concentrated and ripened. It is high in protein and is also an important source of calcium and vitamin A. Cheese is generally richer than milk in butter-fat, except for those cheeses made from skim milk or whey. Its high protein content makes it an excellent low-cost substitute for meat.
There are hundreds of different varieties of cheese, from very soft and perishable types to aged cheeses so hard they can be used only for grating. Most cheeses are made from cow's milk, although milk from sheep and goats is widely used in Europe and a few cheeses are made from the milk of water and milk buffalo and reindeer.
|
|
|
|
