Talk:Milk
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 | Milk was one of the Sports and recreation good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake. | |||||||||||||||
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Practices on Clean Production Preparation and source Hygiene Use a strip cup to check for mastitis Cut and groom hair around the udder Tie tails of animals when milking Sick animals should be milked last and their milk should not be mixed Hygiene of the milker The milker should be healthy,have short hair always,avoiding smokinh when milking The Milking Environment should be cleaned after every milking the animals should access the shade the shade should be permanent or movable Utensils Should be seamless as well as made of aluminium or stainless Animals that produce a lot of milk need a longer dry period, so that they can recover the nutrients they lost during the lactation period. During the dry period don’t give your animal grains, provide sufficient mineral leak as well as vitamins. The nanny should be given clean water adlib as water, takes a greater percentage in the milk. Priority 1 (top) |
Additions to table
Suggest adding the following to the table (all from the same existing source at dairyinfo.gc.ca):
Russia, 36.5, 5.8, 2.4 Egypt, 24.3, -, 0.8 Turkey, 16.2, 6.8, 0.6
This would at least cover all the continents (ie Africa and Middle East are currently missing, and Russia is a major world culture).
- Agree, it's quite incomplete
Nutrition: composition of milk
The table headed 'Nutritional content of cow,soy,almond and oat milks' shows incorrect values or at least I cannot make sense of them, and units are not given,; and these incorrect values give a wrong impression of relativity between different milks. THe reference to USDA is OK but the values taken are wrong. 1. You need to state whether on fresh weight or dry weight basis, and if the latter, what the % dry matter is. I presume this figures are 'as consumed' ie fresh weight. You must also state what quantity of milk - I assume here 100 g ie the values are % of fresh weight.It would also be helpful to state % water at the top of the table. 2. The values are wrong and don't match USDA data. Cows milk is typically ca 88% water so 12% 'dry matter'. The sum of your values for protein, fat and carbohydrate exceed 27%. As the value for sugars exceeds that for carbohydrates, it would be kind to note why (one is by difference, the other by analysis). The SOY values are also wrong - 90% water but sum of protein, fat carbohydrate and fibre is about 16%. Calories are too high relative to USDA.I assume all the other values in this table need checking, but have not done so. 3. Good accurate values for cows and many other milks are available from USDA and also from the UK Food Standards Agency publications. Please check the values for soy, almond and oat milk also. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171265/nutrients gives values per 100 go fresh milk 3.25% fat of: Water 88g, energy 61 kcal ; protein 3.15 g, fat 3.25g, carbohydrate 4.8g, and sugars 5.05 g. These values are VERY different from those in the article .
4. This table appears in several articles eg on soy, oat and almond milks. It needs fixing in all of them — Preceding unsigned comment added by Shropshire wanderer (talk • contribs) 10:32, 14 October 2019 (UTC)
- Shropshire wanderer: As long as you use WP:RS sources for nutrient analysis - the USDA National Nutrient Database is widely preferred on Wikipedia - you are free to make edits yourself. 1) As shown in the upper left of the table for calories, the measurement used in this table is one US cup or 243 ml (although most nutrient tables use 100 grams as the standard amount, allowing use of percentages for each component or nutrient; personally, I prefer 100 g as the standard amount, but liquid measures are usually per cup). 2) the values for cow milk and soy milk are correct as shown and produced by the USDA, as I confirm after a brief review of each. 3-4) You should recheck and work on the tables yourself, if you find discrepancies. You can ask for help at the Food and Drink Wikiproject talk page. --Zefr (talk) 15:57, 14 October 2019 (UTC)
Odd English
"This ability, which allows them to digest lactose into adulthood, is called lactase persistence. The distribution of people with lactase persistence is not homogeneous in the world. For instance, they are more than 90% in North Europe, and as low as 5% in parts of Asia and Africa.[130]"
The last sentence there lacks congruity with the preceding sentences. It doesn't make sense. Who is "they" referring to? 174.29.148.50 (talk) 11:32, 23 December 2019 (UTC)
- Reworded a bit to clarify per the reference. Vsmith (talk) 11:49, 23 December 2019 (UTC)
Thanks, that makes much more sense now! :-) 174.29.148.50 (talk) 15:15, 23 December 2019 (UTC)
"Hay-milk" listed at Redirects for discussion
An editor has asked for a discussion to address the redirect Hay-milk. Please participate in the redirect discussion if you wish to do so. Steel1943 (talk) 18:32, 23 December 2019 (UTC) 174.29.148.50 (talk) 05:20, 24 December 2019 (UTC)
What is this hay-milk? I searched on the internet and it's milk from cows that a grass pastured in summer and hay fed in winter. Is hay-milk worthy enough for it's own article or should it just be a paragraph/subsection of the Milk article as a type of farming technique? It's my thought that it's just a farming technique.