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Giving Milk Containing: 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.
The Ayrshire from Scotland and the Jersey from the Channel Islands; the latter is the smallest of all widespread modern breeds, giving milk containing one and a half times the average content of butterfat.
Much of the world's meat and milk supply comes from cattle that can be regarded as dual purpose. Of these the most numerous are the black and white Friesian or Holstein cattle, that originated in The Netherlands but which now show local variations of type. The Friesian is a large animal that produces heavy yields of milk whose composition has been greatly improved since the advent of artificial insemination. It has displaced the once dominant Shorthorn.
Dairy Cattle. In contrast to beef cattle raising, milk production for use as fluid 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 milk to market was necessary if the milk was to stay sweet. Today, with efficiently cooled milk trucks and railroad cars, milk is often moved halfway across the country.
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