Maintaining Bovine.

This essay concluding the special issue "Bovine Regimes" reflects on the consequences of applying technological terms and ideals to nonhuman animals. Dealing with more recent theoretical provocations of "maintenance" in the field, the essay outlines how U.S. scientists used "maintenance" to both measure and define cattle bodies in the early twentieth century. Metabolic maintenance numbers signaled thresholds to meet and surpass in the production of meat and milk for human consumption. Just meeting this threshold, however, had crucial significance for keeping bovine companions alive. This essay explains the significance of the term "maintenance" in the cattle industry and encourages more discussion about what it means to "maintain animals," particularly agricultural animals, in the history of technology.

Milk of ruminants in ceramic baby bottles from prehistoric child graves.

The study of childhood diet, including breastfeeding and weaning, has important implications for our understanding of infant mortality and fertility in past societies1. Stable isotope analyses of nitrogen from bone collagen and dentine samples of infants have provided information on the timing of weaning2; however, little is known about which foods were consumed by infants in prehistory. The earliest known clay vessels that were possibly used for feeding infants appear in Neolithic Europe, and become more common throughout the Bronze and Iron Ages. However, these vessels-which include a spout through which liquid could be poured-have also been suggested to be feeding vessels for the sick or infirm3,4. Here we report evidence for the foods that were contained in such vessels, based on analyses of the lipid 'fingerprints' and the compound-specific δ13C and Δ13C values of the major fatty acids of residues from three small, spouted vessels that were found in Bronze and Iron Age graves of infants in Bavaria. The results suggest that the vessels were used to feed infants with milk products derived from ruminants. This evidence of the foodstuffs that were used to either feed or wean prehistoric infants confirms the importance of milk from domesticated animals for these early communities, and provides information on the infant-feeding behaviours that were practised by prehistoric human groups.

Milk products in the dietary management of childhood undernutrition - a historical review.

The present narrative review outlines the use of milk products in infant and young child feeding from early history until today and illustrates how research findings and technical innovations contributed to the evolution of milk-based strategies to combat undernutrition in children below the age of 5 years. From the onset of social welfare initiatives, dairy products were provided by maternal and child health services to improve nutrition. During the last century, a number of aetiological theories on oedematous forms of undernutrition were developed and until the 1970s the dogma of protein deficiency was dominant. Thereafter, a multifactorial concept gained acceptance and protein quality was emphasised. During the last decades, research findings demonstrated that the inclusion of dairy products in the management of severe acute malnutrition is most effective. For children suffering from moderate acute malnutrition the evidence for the superiority of milk-based diets is less clear. There is an unmet need for evaluating locally produced milk-free alternatives at lower cost, especially in countries that rely on imported dairy products. New strategies for the dietary management of childhood undernutrition need to be developed on the basis of research findings, current child feeding practices, socio-cultural conditions and local resources. Exclusive and continued breast-feeding supported by community-based nutrition programmes using optimal combinations of locally available complementary foods should be compared with milk product-based interventions.

A 100-Year Review: Advances in goat milk research.

In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.

A 100-Year Review: The production of fluid (market) milk.

During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer.

A 100-Year Review: A century of dairy processing advancements-Pasteurization, cleaning and sanitation, and sanitary equipment design.

Over the past century, advancements within the mainstream dairy foods processing industry have acted in complement with other dairy-affiliated industries to produce a human food that has few rivals with regard to safety, nutrition, and sustainability. These advancements, such as milk pasteurization, may appear commonplace in the context of a modern dairy processing plant, but some consideration of how these advancements came into being serve as a basis for considering what advancements will come to bear on the next century of processing advancements. In the year 1917, depending on where one resided, most milk was presented to the consumer through privately owned dairy animals, small local or regional dairy farms, or small urban commercial dairies with minimal, or at best nascent, processing capabilities. In 1917, much of the retail milk in the United States was packaged and sold in returnable quart-sized clear glass bottles fitted with caps of various design and composition. Some reports suggest that the cost of that quart of milk was approximately 9 cents-an estimated $2.00 in 2017 US dollars. Comparing that 1917 quart of milk to a quart of milk in 2017 suggests several differences in microbiological, compositional, and nutritional value as well as flavor characteristics. Although a more comprehensive timeline of significant processing advancements is noted in the AppendixTable A1 to this paper, we have selected 3 advancements to highlight; namely, the development of milk pasteurization, cleaning and sanitizing technologies, and sanitary specifications for processing equipment. Finally, we provide some insights into the future of milk processing and suggest areas where technological advancements may need continued or strengthened attention and development as a means of securing milk as a food of high safety and value for the next century to come.

A 100-Year Review: Progress on the chemistry of milk and its components.

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid-base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.

A 100-Year Review: Microbiology and safety of milk handling.

Microbes that may be present in milk can include pathogens, spoilage organisms, organisms that may be conditionally beneficial (e.g., lactic acid bacteria), and those that have not been linked to either beneficial or detrimental effects on product quality or human health. Although milk can contain a full range of organisms classified as microbes (i.e., bacteria, viruses, fungi, and protozoans), with few exceptions (e.g., phages that affect fermentations, fungal spoilage organisms, and, to a lesser extent, the protozoan pathogens Cryptosporidium and Giardia) dairy microbiology to date has focused predominantly on bacteria. Between 1917 and 2017, our understanding of the microbes present in milk and the tools available for studying those microbes have changed dramatically. Improved microbiological tools have enabled enhanced detection of known microbes in milk and dairy products and have facilitated better identification of pathogens and spoilage organisms that were not known or well recognized in the early 20th century. Starting before 1917, gradual introduction and refinement of pasteurization methods throughout the United States and many other parts of the world have improved the safety and quality of milk and dairy products. In parallel to pasteurization, others strategies for reducing microbial contamination throughout the dairy chain (e.g., improved dairy herd health, raw milk tests, clean-in-place technologies) also played an important role in improving microbial milk quality and safety. Despite tremendous advances in reducing microbial food safety hazards and spoilage issues, the dairy industry still faces important challenges, including but not limited to the need for improved science-based strategies for safety of raw milk cheeses, control of postprocessing contamination, and control of sporeforming pathogens and spoilage organisms.

A 100-Year Review: Cheese production and quality.

In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.

A 100-Year Review: Sensory analysis of milk.

Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

Novel trends in engineered milk products.

Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.

A Milk and Ochre Paint Mixture Used 49,000 Years Ago at Sibudu, South Africa.

Gas chromatography/mass spectrometry, proteomic and scanning electron microscopy with energy-dispersive X-ray spectroscopy (SEM/EDS) analyses of residue on a stone flake from a 49,000 year-old layer of Sibudu (South Africa) indicate a mixture of ochre and casein from milk, likely obtained by killing a lactating wild bovid. Ochre powder production and use are documented in Middle Stone Age South African sites but until now there has been no evidence of the use of milk as a binder. Our analyses show that this ochre-based mixture was neither a hafting adhesive nor a residue left after treating animal skins, but a liquid mixture consisting of a powdered pigment mixed with milk; in other words, a paint medium that could have been applied to a surface or to human skin. The significance of our finds also lies in the fact that it establishes the antiquity of the use of milk as a binder well before the introduction of domestic cattle in South Africa in the first millennium AD.

[Healing Dental and Oral Problems by Remedies of Animal and of Human Origin]. / A FOG-ÉS SZÁJBETEGSÉGEK GYÓGYÍTÁSA ÁLLATI ÉS EMBERI TESTRÉSZEKBOL NYERT ORVOSSÁGOKKAL.

Use of matierials of animal or human origin in dentistry (and generally in medicine) these days is regarded as an unusal way of intervention. However in earlier times, different tissues, parts, products and organs of animals were frequently used in healing. Some of these methods were rooted in magical thinking. As analogical treatments--based on similarity or analogy--e.g. powder of horn or teeth of pike was used for the treatment of decayed teeth and different worms, maggots, veenies were applied against "toothworm". By difficult eruption of primary teeth bone marrow or brain mixed with cockridge-blood and goatmilk was a widely used medicine. Butter and honey were able to help the growing of teeth, as well. Parts of frog (fe: flippers) were also components of curing materials. Egg as the symbol of life was often an ingredient of medicaments. For the treatment of inflamed gum different animal materials were used, like chin and teeth of wolf, pike, crayfish, milk, honey, human saliva etc. Animal or human stools, mucks (containing enzymes) did one's bit in healing of oral and dental illnesses and were applied as fomentation or swathing. Placing a leech on the inflamed face was a common procedure in the past even as the use of earwax in lipnook. In our days tissues, parts or products of animals (or human beings) usually never allowed to get into contact with the body of patients. It's a much safer routine, at the same time however a precious traditional knowledge vanishes forever.

The National Mastitis Council: A Global Organization for Mastitis Control and Milk Quality, 50 Years and Beyond.

The National Mastitis Council was founded in 1961 based on the desire of a forward-thinking group of individuals to bring together "all forces of organized agriculture in the United States to combat, through every practical device, the mastitis threat to the Nation's health and food safety". What started as a small organization focused on mastitis of dairy cattle in the United States has grown into a global organization for mastitis and milk quality. Over the last 50-plus years the concerted efforts of the membership have led to the synthesis and dissemination of a considerable body of knowledge regarding udder health, milk quality, and food safety which has improved dairy cattle health and well-being and farm productivity.

A conflict of analysis: analytical chemistry and milk adulteration in Victorian Britain.

This article centres on a particularly intense debate within British analytical chemistry in the late nineteenth century, between local public analysts and the government chemists of the Inland Revenue Service. The two groups differed in both practical methodologies and in the interpretation of analytical findings. The most striking debates in this period were related to milk analysis, highlighted especially in Victorian courtrooms. It was in protracted court cases, such as the well known Manchester Milk Case in 1883, that analytical chemistry was performed between local public analysts and the government chemists, who were often both used as expert witnesses. Victorian courtrooms were thus important sites in the context of the uneven professionalisation of chemistry. I use this tension to highlight what Christopher Hamlin has called the defining feature of Victorian public health, namely conflicts of professional jurisdiction, which adds nuance to histories of the struggle of professionalisation and public credibility in analytical chemistry.