Quite a few things have to happen for a cow to make milk. First, the cow has to eat lots of food, such as hay, grass, or grain. You may have heard that a cow will regurgitate her food, or sort of spit it up, and then chew on it again. A cow will chew this mashed up food, or her cud, so she can get all the good stuff out of it—protein, sugar, fat, vitamins, and other nutrients.
Milk is actually mostly water, plus those good nutrients. The bloodstream is like a highway that moves the nutrients around the body. The chemicals help send out a signal for her body to produce milk. The milk has a lot of good ingredients the calf needs to grow up strong and healthy. She will only produce it when she has a baby. Mastitis is a painful condition for cows but is only fatal if farmers see production levels drop. While the natural lifespan of many cows can reach 15 or even 20 years of age, the vast majority of dairy cows are not permitted to live more than years, at which point they're sent to slaughter, usually after their production levels drop.
Their death represents an inglorious and unfair end to a life of exploitation. In the US, both dairy cows and beef cattle are processed by the same slaughterhouses. By the time dairy cows arrive, their bodies are often so damaged and diseased that they're unable to make the short walk from the transport truck to the killing floor.
As a result, downed cows are often pushed into slaughterhouses through side doors using bulldozers or other means of prodding. Dairy cows' bodies are so diseased and damaged, many are unable to make the short walk from the transport truck to the killing floor. Cows are then guided into a stall, where they are stunned using a gun with a retractable bullet that is meant to render them unconscious.
Unfortunately, this stunning method is often inadequate, leaving cows alive and aware of the subsequent steps of slaughter. Finally, cows are hung upside down and their throats are slit. To produce milk, the mother cow must give birth to a calf. Female calves can be entered into milking production or sold as veal. Because male calves are useless to the dairy industry, they are either shot or sent to veal crates.
Regardless of sex, calves are taken from their mothers almost immediately after birth. This often causes significant mental distress for the mothers and impairs the social and physical development of the calf. Male calves who will be raised for meat undergo castration.
There are several different ways this procedure can be conducted. Other methods include cutting away portions of the scrotum and destroying testicles by removal or crushing. Also known as dehorning, disbudding is a process where the horns of young cows are removed. Horns can be burned away using caustic acid, or cut away using implements that resemble nutcrackers.
The resulting open wounds invite infection and other painful complications. Because of the painful nature of the procedure, and the fact that it is not necessary—it is merely a matter of convenience for people—many countries have banned the practice.
Unfortunately, many countries, including the US and Canada, continue to allow tail-docking. The dairy industry perpetuates the suffering, exploitation, and death of dairy cows. Many are prevented from ever setting foot onto grassy fields and socializing with other animals as they would in the wild. The Code allows manufacturers to add or withdraw milk components to standardise the composition of milk sourced from dairy farms, as required, to produce nutritionally consistent and safe products.
Under the Code, the standard for packaged full-fat milk requires that it contain at least 3. Centrifugal separation. This removes some or all of the cream to make reduced-fat, low-fat or skim milk. Skim milk solids can be added back to improve the test and texture, and increase nutrients like protein and calcium.
Ultrafiltration This moves milk across a membrane under moderate pressure, which holds back protein, fat globules, and a large amount of calcium complexes. Water and lactose the sugar in milk pass through, leaving behind a very protein and calcium-rich product. The fat content can be adjusted to suit consumer preference. Reverse osmosis. This is very similar to ultrafiltration, but the membrane holds back most of the milk solids and only lets water pass through. Lactose remains in the product.
There is no impact on flavour. Ultra osmosis. This is a combination of ultrafiltration and reverse osmosis, but it holds back milk solids and allows both water and salt to pass through.
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