Describe Some Ingredients #2 " Milk "
English Version :
Milk is a white liquid produced by the mammary
glands of mammals. Humans first learned to consume the milk of other
mammals regularly following the domestication of animals during the Neolithic Revolution or the development of
agriculture. This development occurred independently in several global
locations from as early as 9000–7000 BC in Mesopotamia to 3500–3000 BC in
the Americas. People first domesticated the most important dairy
animals—cattle, sheep and goats—in Southwest Asia, although domestic cattle had
been independently derived from wild aurochs
populations several times since. Initially animals were kept for meat, and
archaeologist Andrew Sherratt has suggested that dairying,
along with the exploitation of domestic animals for hair and labor, began much
later in a separate secondary products revolution in the
fourth millennium BC. Sherratt's
model is not supported by recent findings, based on the analysis of lipid residue in
prehistoric pottery, that shows that dairying was practiced in the early phases
of agriculture in Southwest Asia, by at least the seventh millennium BC.
From Southwest Asia domestic dairy animals
spread to Europe (beginning around 7000 BC but did not reach Britain and
Scandinavia until after 4000 BC), and South Asia (7000–5500 BC). The first
farmers in central Europe and Britain milked their
animals. Pastoral
and pastoral nomadic economies, which rely predominantly
or exclusively on domestic animals and their products rather than crop farming,
were developed as European farmers moved into the Pontic-Caspian steppe in the fourth
millennium BC, and subsequently spread across much of the Eurasian
steppe. Sheep and goats were introduced to Africa from Southwest
Asia, but African cattle may have been independently domesticated around
7000–6000 BC. Camels, domesticated in central Arabia in the fourth millennium
BC, have also been used as dairy animals in North Africa and the Arabian
Peninsula. The earliest Egyptian records of burn treatments describe burn
dressings using milk from mothers of male babies. In the rest of the world
(i.e., East and Southeast Asia, the Americas and Australia) milk and dairy
products were historically not a large part of the diet, either because they
remained populated by hunter-gatherers who did not keep animals or
the local agricultural economies did not include domesticated dairy species.
Milk consumption became common in these regions comparatively recently, as a
consequence of European colonialism and political domination over much
of the world in the last 500 years.
The composition
of milk differs widely among species. Factors such as the type of protein, the proportion of protein, fat, and sugar, the levels of various vitamins
and minerals, and the size of the butterfat globules,
and the strength of the curd are among those that may vary. For example :
- Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams.
- Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on.
- Donkey and horse milk have the lowest fat content, while the milk of seals and whales may contain more than 50% fat.
Milk is used to
make yogurt,
cheese, ice milk,
pudding,
hot chocolate
and french toast.
Milk is often added to dry breakfast
cereal, porridge and granola. Milk is often served in coffee and tea. Steamed milk is used to
prepare espresso-based
drinks such as cafe latte.
Milk has a liquid texture and a little thick, white and has a distinctive aroma. Usually milk will quickly stale if not stored in the right place.
Indonesian Version :
Susu adalah cairan putih yang diproduksi oleh kelenjar susu mamalia. Manusia pertama kali belajar mengkonsumsi susu mamalia lainnya secara teratur mengikuti domestikasi hewan selama Revolusi Neolitik atau pengembangan pertanian. Perkembangan ini terjadi secara independen di beberapa lokasi global sejak awal 9000-7000 SM di Mesopotamia sampai 3.500-3000 SM di Amerika. Orang-orang pertama kali menjinakkan hewan ternak yang paling penting - ternak, domba dan kambing - di Asia Barat Daya, meskipun ternak rumahan secara terpisah berasal dari populasi liar aurochs beberapa kali sejak saat itu. Awalnya hewan disimpan untuk daging, dan arkeolog Andrew Sherratt telah menyarankan agar dirapikan, bersamaan dengan eksploitasi hewan piaraan untuk rambut dan persalinan, kemudian dimulai kemudian dalam sebuah revolusi produk sekunder terpisah pada milenium keempat SM. Model Sherratt tidak didukung oleh temuan baru-baru ini, berdasarkan analisis residu lipid pada gerabah prasejarah, yang menunjukkan bahwa perajutan dipraktekkan pada fase awal pertanian di Barat Daya Asia, setidaknya pada milenium ketujuh SM.
Dari Barat Daya Asia, hewan ternak domestik menyebar ke Eropa (mulai sekitar tahun 7000 SM tapi tidak sampai ke Inggris dan Skandinavia sampai setelah 4000 SM), dan Asia Selatan (7000-5500 SM). Petani pertama di Eropa Tengah dan Inggris memerah ternak mereka. Ekonomi nomaden pastoral dan pastoral, yang terutama bergantung pada hewan domestik dan produk mereka daripada pertanian tanaman pangan, dikembangkan saat petani Eropa pindah ke padang rumput Pontic-Caspian pada milenium keempat SM, dan kemudian menyebar ke sebagian besar padang rumput Eurasia. Domba dan kambing diperkenalkan ke Afrika dari Barat Daya Asia, namun ternak Afrika mungkin telah dipelihara secara independen sekitar 7000-6000 SM. Unta, yang dijinakkan di Arab tengah pada milenium keempat SM, juga telah digunakan sebagai hewan perah di Afrika Utara dan Jazirah Arab. Catatan awal perawatan luka bakar di Mesir menggambarkan pembalut luka bakar dengan menggunakan susu dari ibu-ibu bayi laki-laki. Di seluruh dunia (misalnya, Asia Timur dan Asia Tenggara, Amerika dan Australia), produk susu dan susu secara historis bukan merupakan bagian besar dari makanan, karena mereka tetap dihuni oleh pemburu-pengumpul yang tidak memelihara hewan atau hewan lokal. Ekonomi pertanian tidak termasuk jenis susu dari dalam negeri. Konsumsi susu menjadi biasa di daerah ini secara relatif baru-baru ini, sebagai konsekuensi kolonialisme Eropa dan dominasi politik di sebagian besar dunia dalam 500 tahun terakhir.
Komposisi susu berbeda secara luas di antara spesies. Faktor-faktor seperti jenis protein, proporsi protein, lemak, dan gula, tingkat berbagai vitamin dan mineral, dan ukuran globulin mentega, dan kekuatan dadih ada di antara yang berbeda. Sebagai contoh :
- Susu mengandung protein rata-rata 1,1%, 4,2% lemak, 7,0% laktosa (gula), dan memasok 72 kkal energi per 100 gram.
- Susu sapi mengandung protein rata-rata 3,4%, 3,6% lemak, dan 4,6% laktosa, 0,7% mineral dan memasok 66 kkal energi per 100 gram.
- Keledai dan susu kuda memiliki kandungan lemak paling rendah, sedangkan susu anjing laut dan paus mengandung lebih dari 50% lemak.
Susu digunakan untuk membuat yoghurt, keju, es susu, puding, coklat panas dan roti panggang Prancis. Susu sering ditambahkan ke sereal sarapan, bubur dan granola. Susu sering disajikan dalam kopi dan teh. Susu yang diuapkan digunakan untuk menyiapkan minuman berbasis espresso seperti cafe latte.
Susu memiliki tekstur yang cair dan sedikit kental, berwarna putih dan memiliki aroma yang khas. Biasanya susu akan cepat basi jika tidak disimpan dalam tempat yang tepat.
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