Cows are grazing in an open window. They are dairy cows, the молоко makers.
Other Животные make milk, too. But dairy cows make most of the молоко we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most Популярное because it can produce еще молоко than the other breeds.
A cow is able to make молоко when she is two years old and has дана birth to a calf. Her молоко is the Еда for her baby. She makes еще than her теленок will ever need—so we use the extra milk.
A few months after her теленок is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her секунда теленок is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new теленок is born, she makes молоко again.
In the spring and summer, a dairy cow eats трава and drinks water from streams and ponds. She eats about fifty pounds of food, and drinks about fifteen gallons of water, a day.
During the cold months, a dairy cow is sheltered in a barn. She is fed hay, winter silage, and grains. The better her Еда is, the еще молоко she will make and the better the молоко will be.
The Еда eaten by a dairy cow is tough and coarse, and it is hard to digest. So the cow has a special stomach. It has four parts! When the cow eats, she chews just enough to глотать, ласточка her food. It goes to the first two stomachs, the rumen and the reticulum. When the cow is full, she rests.
Then, the cow coughs up balls of Еда called cud. She “chews her cud” thoroughly this time, and then swallows it again. It now goes to the third and fourth stomachs, the omasum and the abomasum, where it is finally digested.
Some of the digested Еда goes into the cow’s bloodstream, and finally enters her udder, where the молоко is made. The udder has four nipples, или teats. молоко will come out of her teats.
It is time to молоко a dairy cow when her udder is full. She must be milked once in the morning and once in the evening. If she isn’t milked twice a day, her udder will become sore and swollen.
A cow can be milked by hand. To do this, the farmer grasps a teat in each of his hand, and squeezes it with thumb and forefinger. Then he gently pulls his hand down the teat. The молоко squirts out into a pail.
Today most farmers use milking machines, which are quicker and cleaner. First, the udder must be washed. A small amount of молоко is “stripped” by hand—that is, pulled from the teat to begin milking. Then a насос sucks the молоко through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The молоко then moves through a pipeline to a cooling tank in a separate room. The tank keeps the молоко cool—below 40° F. If the молоко stayed warm, it might spoil.
Some farmers keep a daily record of how much молоко each cow makes. The average cow makes five gallons day. Then the farmer sterilizes and cleans everything he has used, after each milking.
Now the молоко is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of молоко to be tested later. Then молоко is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the молоко to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The молоко sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the молоко is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The молоко is moved from the storage tank into a “clarifier” to be cleaned. The молоко in the clarifier has come from many dairy farms, and it doesn’t all have the same amount of cream. So it is blended until it is all the same. This is called “standardizing”.
The молоко moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the молоко stay fresher, longer. During pasteurization, the молоко is heated up to 161° F for at least fifteen секунды and then quickly cooled again.
Next, the молоко is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of молоко the same amount.
Finally, the молоко is packaged. The молоко moves through pipes to automatic packaging machines. These machines fill and печать the молоко into paper cartons или plastic jugs.
Dates are printed on them to Показать how long the молоко will stay fresh.
Then the containers are put into cases and stored in a big refrigerated room. After the dairy workers are through with their work, they clean and sterilize all the equipment.
Delivery trucks come to the dairy, where they are loaded with containers of молоко and молоко products.
The trucks make deliveries to many stores. The молоко is…
placed in coolers, ready for us to buy and enjoy.
Other Животные make milk, too. But dairy cows make most of the молоко we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most Популярное because it can produce еще молоко than the other breeds.
A cow is able to make молоко when she is two years old and has дана birth to a calf. Her молоко is the Еда for her baby. She makes еще than her теленок will ever need—so we use the extra milk.
A few months after her теленок is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her секунда теленок is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new теленок is born, she makes молоко again.
In the spring and summer, a dairy cow eats трава and drinks water from streams and ponds. She eats about fifty pounds of food, and drinks about fifteen gallons of water, a day.
During the cold months, a dairy cow is sheltered in a barn. She is fed hay, winter silage, and grains. The better her Еда is, the еще молоко she will make and the better the молоко will be.
The Еда eaten by a dairy cow is tough and coarse, and it is hard to digest. So the cow has a special stomach. It has four parts! When the cow eats, she chews just enough to глотать, ласточка her food. It goes to the first two stomachs, the rumen and the reticulum. When the cow is full, she rests.
Then, the cow coughs up balls of Еда called cud. She “chews her cud” thoroughly this time, and then swallows it again. It now goes to the third and fourth stomachs, the omasum and the abomasum, where it is finally digested.
Some of the digested Еда goes into the cow’s bloodstream, and finally enters her udder, where the молоко is made. The udder has four nipples, или teats. молоко will come out of her teats.
It is time to молоко a dairy cow when her udder is full. She must be milked once in the morning and once in the evening. If she isn’t milked twice a day, her udder will become sore and swollen.
A cow can be milked by hand. To do this, the farmer grasps a teat in each of his hand, and squeezes it with thumb and forefinger. Then he gently pulls his hand down the teat. The молоко squirts out into a pail.
Today most farmers use milking machines, which are quicker and cleaner. First, the udder must be washed. A small amount of молоко is “stripped” by hand—that is, pulled from the teat to begin milking. Then a насос sucks the молоко through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The молоко then moves through a pipeline to a cooling tank in a separate room. The tank keeps the молоко cool—below 40° F. If the молоко stayed warm, it might spoil.
Some farmers keep a daily record of how much молоко each cow makes. The average cow makes five gallons day. Then the farmer sterilizes and cleans everything he has used, after each milking.
Now the молоко is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of молоко to be tested later. Then молоко is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the молоко to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The молоко sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the молоко is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The молоко is moved from the storage tank into a “clarifier” to be cleaned. The молоко in the clarifier has come from many dairy farms, and it doesn’t all have the same amount of cream. So it is blended until it is all the same. This is called “standardizing”.
The молоко moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the молоко stay fresher, longer. During pasteurization, the молоко is heated up to 161° F for at least fifteen секунды and then quickly cooled again.
Next, the молоко is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of молоко the same amount.
Finally, the молоко is packaged. The молоко moves through pipes to automatic packaging machines. These machines fill and печать the молоко into paper cartons или plastic jugs.
Dates are printed on them to Показать how long the молоко will stay fresh.
Then the containers are put into cases and stored in a big refrigerated room. After the dairy workers are through with their work, they clean and sterilize all the equipment.
Delivery trucks come to the dairy, where they are loaded with containers of молоко and молоко products.
The trucks make deliveries to many stores. The молоко is…
placed in coolers, ready for us to buy and enjoy.
by Ogden Nash
Winter is the king of showmen,
Turning дерево stumps into snow men
And houses into birthday cakes
And spreading sugar over the lakes.
Smooth and clean and frost white
The world looks good enough to bite.
That’s the season to be young,
Catching snowflakes on your tongue.
Snow is snowy when it’s snowing
I’m sorry it’s slushy when it’s going.
SNOW
by Karla Kuskin
We’ll play in the snow
And stray in the snow
And stay in the snow
In a snow-white park.
We’ll clown in the snow
And frown in the snow
Fall down in the snow
Till it’s after dark.
We’ll cook snow pies
In a big snow pan.
We’ll make snow eyes
In a round snow man.
We’ll sing snow songs
And chant snow chants
And roll in the snow
In our fat snow pants.
And when it’s time to go Главная to eat
We’ll have snow toes
On our frosted feet.