Professional Documents
Culture Documents
UNIVERSIDAD DE CORDOBA
LICENCIATURA EN EDUCACION BASICA CON ENFASIS EN
HUMANIDADES-INGLES
TERCER SEMESTRE
2016-I
White milk
Milk is made up of about 87% water and 13% solids, such as fat and various
proteins. Chief among these proteins is something called casein, four types of
which make up about 80% of the proteins in milk. The casein protein
molecules are typically suspended somewhat uniformly throughout the milk
and are spherical, about a micrometer across. The reason they are typically
somewhat uniformly suspended in the liquid is because kappa-casein
molecules have a negative electrical charge, so they repel each other.
White objects in nature appear such when there is some level of light diffusion
going on and no part of the visible spectrum gets reflected off the object any
more than any other part of that area of the light spectrum. So as you might
guess from that, these casein proteins and some of the fats in the milk scatter
and deflect light somewhat uniformly throughout the visual spectrum. This
results in milk being fairly opaque and appearing white to our eyes. Without
the fats though, casein itself tends to scatter the blue wavelength slightly more
than red. So with something such as fat free skimmed milk, youll sometimes
see a very slight blue-ish tinge to the otherwise white milk because of this.
Milk also contains riboflavin, which can give the milk a slightly green-ish
tinge, if the concentration is large enough, such as can also be seen sometimes
in certain types of skimmed milk or whey products (the riboflavin is in the
whey portion of the milk).
Another hue youll occasionally see in milk is a slight yellow color. When
you see this, it is due to small amounts of carotene that are present in the
milk. You will see this particularly in milk from Guernsey and Jersey cattle.
of
the
diet
of
even
the
earliest
and Bos
indicus (zebu),
both
descended
from
the
now-
extinct aurochs. The breeding of beef cattle, cattle optimized for meat
production as opposed to animals best suited for draught or dairy purposes,
began in the middle of the 18th century.
Cow diseases
1)
2)
3)
4)
5)
Anaplasmosis
BSE
Hoof and mouth
Anthrax
Blackleg
Cattle
Cattle
-colloquially cows-
are
the
most
common
type
of
implements). Other products include leather and dung for manure or fuel. In
some regions, such as parts of India, cattle have significant religious meaning.
From as few as 80 progenitors domesticated in southeast Turkey about 10,500
years ago, according to an estimate from 2003, there are 1.3 billion cattle in
the world. In 2009, cattle became one of the first livestock animals to have a
fully mapped genome. Some consider cattle the oldest form of wealth,
and cattle raiding consequently one of the earliest forms of theft.
Cattle did not originate as the term for bovine animals. It was borrowed
from Anglo-Norman catel, itself from medieval Latin capitale 'principal sum
of
money,
capital',
itself
derived
meant
in
turn
movable personal
from
property,
with
zebus
and
aurochs
into
one
species, Bos
primigenius. Most
appeared in Sub-Sahara Africa between A.D. 700 and 1500, and were
introduced to the Horn of African around A.D. 1000.
There are some 75 known breeds of zebu, split about evenly between African
breeds and South Asian ones. The major zebu cattle breeds of the world
include Gir, Guzerat, Kankrej, Indo-Brazilian, Brahman, Nelore, Ongole,
Sahiwal,
Red
Sindhi,
Butana,
Kenana,
Boran,
Baggara,
Tharparkar,Kangayam, Chinese Southern Yellow, Philippine native, Kedah Kelantan, and local Indian Dairy (LID). Other breeds of zebu are quite local,
like the Hariana of Haryana and eastern Punjab or the Rath of Alwar in eastern
Rajasthan.
The African Sanga cattle breeds originated from hybridization of zebu with
indigenous African humpless cattle; they include the Afrikaner, Red Fulani,
Ankole-Watusi, and many other breeds of central and southern Africa. Sanga
cattle can be distinguished from pure zebu by having smaller humps located
farther forward on the animals.
Zebu were imported to Africa over many hundreds of years, and interbreed
with taurine cattle there. Genetic analysis of African cattle has found higher
concentrations of zebu genes all along the east coast of Africa, with especially
pure cattle on the island of Madagascar, either implying that the method of
dispersal was cattle transported by ship or alternatively, the Zebu may have
reached East Africa via the coastal route (Pakistan, Iran, Southern Arabian
coast) much earlier and crossed over to Madagascar. Partial resistance to
rinderpest led to another increase in the frequency of zebu in Africa.
Zebu were imported into Brazil in the early twentieth century and crossbred
with Charolais cattle, a European taurine breed. The resulting breed, 63%
Charolais and 37% Zebu, is called the Canchim. It has a better meat quality
than the zebu as well as better heat resistance than Asian cattle. The zebu
breeds used were primarily Indo-Brazilian with some Nelore and Guzerat.
Many breeds are complex mixtures of the zebu and various taurine types, and
some also have yak, gaur or banteng genes. While zebu are the common cattle
in much of Asia, the cattle of Japan, Korea and Mongolia are taurine (although
possibly domesticated separately from the other taurine cattle originating from
Europe and Africa). Other species of cattle domesticated in parts of Asia
include yak, gaur, banteng and water buffalo.
Han-u is a traditional Korean taurinezebu hybrid breed.
Braford
The Braford is a cross between a Hereford bull and a Brahman cow.
Conversely, it can also be a cross between a Brahman bull and a Hereford
cow. The makeup of the Braford is 3/8 Brahman and 5/8 Hereford. Even
though a true Braford meets those standards, 1/2 Brahman and 1/2 Hereford
cross are known as F1 Brafords or F1 Baldies. They carry the characteristics
of both parents. The Braford is red like a Hereford with white underbelly,
head, and feet. It is stockier than a Hereford, though, getting the stockiness
from the Brahman.
The Braford is primarily used for beef, but sometimes used for rodeo.
Brafords were developed both in Australia in 1946 and in Florida in 1947.
Brafords have heat and insect resistance because of the increased number of
sweat glands and oily skin inherited from their Brahman heritage. They are
often used in Rodeos due to their massive bulk and bone density, hardiness,
heat endurance, and arguably their ornery disposition. They do well in warm
climates though they have been raised in northern climates and seem to do
well there as well, likely due to their great bulk.
Brangus
A Brangus is a hardy and popular breed of beef cattle, a cross between an
Angus and a Brahman. Their genetics are stabilized at 3/8 Brahman and 5/8
Angus. The combination results in a breed which unites the traits of two
highly successful parent breeds. The Brahman, through rigorous natural
selection, developed disease resistance, overall hardiness and outstanding
maternal instincts. Angus are known for their superior carcass qualities. They
are also extremely functional females which excel in fertility and milking
ability.
Research at Louisiana has indicated that Brangus cows increased their weights
during the summer months while Angus cows lost weight, indicating that they
were more adapted to coastal climates. Calves from Brangus were heavier at
birth and weaning and for total pounds produced per cow. The Angus had an
advantage in conception rate and calved earlier, and the calves were more
vigorous at birth and survived better to weaning.
The breed have proven resistant to heat and high humidity. Under conditions
of cool and cold climate they seem to produce enough hair for adequate
protection. The cows are good mothers and the calves are usually of medium
size at birth. The cattle respond well to conditions of abundant feed but have
exhibited hardiness under conditions of stress.
The Bos indicus commonly have low production of milk. They do not produce
milk until maturation later in their lives and do not produce much, giving it
solely to their calves. When Bos indicus is crossed with Bos taurus,
production generally increases.
Vocabulary
Fat: A natural oily substance occurring in animal bodies, especially when
deposited as a layer under the skin or around certain organs.
Protein: Any of a class of nitrogenous organic compounds which have large
molecules composed of one or more long chains of amino acids and are an
essential part of all living organisms, especially as structural components of
body tissues such as muscle, hair, etc., and as enzymes and antibodies.
Casein: The main protein present in milk and (in coagulated form) in cheese.
It is used in processed foods and in adhesives, paints, and other industrial
products.
Kappa-casein: Is a mammalian milk protein involved in a number of
important physiological processes.
Questions
-Why does the milk have a white color?
-What is the makeup of Brangus breed?
-What will happen if the meat is unprocessed?
-When did begin the breeding of beef cattle?
-What do you need to cross in order to calve a Braford?
-Why do people use Braford in rodeos?