Breast Milk

Milk is very special for humans, that is an absolute rule for all mothers and a most direct and precise feedback for their true spiritual love toward their baby. The flow of milk is directly proportional to the flow of love. If mother love and mother-milk was missing too much in your childhood - then increased appetite in its God made substitute - cow milk is manifested.

If a mother has any kind of disorders of her breast-milk-production it always is a proof of disorder in loving the baby. Absence of milk means absence of love.

Breast cancer is the direct and only result of extreme female pride. Ego is in many ways self destructive - breast cancer very often is self destructive because pride is self destructive as breast cancer often is fatal - directly or indirectly Many manifestations result in various forms of self destruction.

Milk source for the baby in abundance however means love in abundance for the baby - but is no proof for true love toward anyone else besides the baby. Love toward baby and love toward partner or others are two totally separated aspects of love - both are of equal importance and need to be developed in full.

Breast milk is an interesting kind to human and become an interest power to man, sometime a husband want to know what is the taste of breast milk, it is usual. It's fine to offer him a taste. If he wants to suckle, though, make sure that you, he, and/or the baby don't have a communicable virus or infection such as thrush or herpes that can pass easily among the three of you.

Remarkably, the immunological properties of breast milk benefit humans at any age. Human milk has even been used in some cases to treat various illnesses in adults. Many breastfeeding mothers tell me that their husbands and older siblings want to try Mom's milk. If you're comfortable with this request, what you do in the privacy of your home is up to you.

Other Milk Sources

Beside Cow as milk source of animals, others animals also can be taken for milk source. Animals can be sucked to be taken the milk such as buffalo, camels, donkeys, goats, horses, reindeer, sheep, water buffalo and yaks.

Those animals milk source can produce to be a diary products and some people use for certain medicine or tonic. Beside of those animals in Russia and Sweden, small moose dairies also are taken the milk. Donkey and horse milk have the lowest fat content, while the milk contains of seals more than 50% fat.

Whale milk, not used for human consumption, is one of the highest-fat milks, containing up to 50% fat. The high fat content of whale milk is not unique to the cetacean's great size, as guinea pig milk has an average fat content of 46%.

Human milk is not produced or distributed industrially or commercially; however, milk banks exist that allow for the collection of donated human milk and its redistribution to infants who may benefit from human milk for various reasons (premature neonates, babies with allergies or metabolic diseases, etc.). For baby’s mother that sometime have a difficulties for giving her milk fully to her baby some time take other mother milk from bank milk or from other woman that give a milk service for other child that is needed. Normally mother breast can’t produce a mother milk continuously, mother produce a milk when she gave bird, and cause of her breast have over production of milk, so she can give a service to other mother that is needed of her milk.

All other female mammals do produce milk, but are rarely or never used to produce dairy products or skim milk for human consumption.

Milk Processing

Milk Processing Industry

At a dairy plant, milk is tested to determine its milk-fat content. Different batches may then be blended to adjust the fat content. To meet the U.S. standards, fresh whole milk sold in stores must contain a minimum of 3.25% milk fat. Depending on the end use, therefore, bulk milk may be skimmed of much of its fat in a mechanical cream separator. Cream and skim milk, which are produce by separation, are then mixed in different proportions to produced lowfat milk (0.5% to 2.0% fat), whole milk, half and half (10.5% fat), coffee cream (18% fat), and whipping cream (30% fat).

Raw milk will sour quickly because of the presence of bacteria that convert lactose to lactic acid. Pasteurization, the heating of milk to at least 71.7oC (161oF) for 15 seconds destroys these bacteria, and refrigerated pasteurized milk will remain fresh for a week or more. UI-pasteurization, at 137.8 oC (280 oF) for 2 seconds, allows milk products to be stored at room temperature for several weeks.

To prevent formation of a cream layer, most whole milk undergoes Homogenization, a process in which hot milk is pumped through valves to break up and permanently disperse the fat globules. Off flavors that may have developed in the milk if the cows have eaten succulent weeds, such as wild onion, are removed by subjecting the hot milk to a vacuum in a closed chamber, volatilizing the feed flavor.

Vitamins A and D are contained in the cream component of milk, and both of these vitamins must be added to skim and lowfat milk. One quart of milk supplies 100% of the U.S. recommended daily adult requirement of vitamin D.