Cows are grazing in an open window. They are dairy cows, the 우유 makers.
Other 동물 make milk, too. But dairy cows make most of the 우유 we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most 인기 because it can produce 더 많이 우유 than the other breeds.
A cow is able to make 우유 when she is two years old and has given birth to a calf. Her 우유 is the 음식 for her baby. She makes 더 많이 than her 송아지, 종 아리 will ever need—so we use the extra milk.
A few months after her 송아지, 종 아리 is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her 초 송아지, 종 아리 is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new 송아지, 종 아리 is born, she makes 우유 again.
In the spring and summer, a dairy cow eats 잔디 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 음식 is, the 더 많이 우유 she will make and the better the 우유 will be.
The 음식 eaten 의해 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 제비, 삼키기 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 음식 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 음식 goes into the cow’s bloodstream, and finally enters her udder, where the 우유 is made. The udder has four nipples, 또는 teats. 우유 will come out of her teats.
It is time to 우유 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 의해 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 우유 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 우유 is “stripped” 의해 hand—that is, pulled from the teat to begin milking. Then a 펌프 sucks the 우유 through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The 우유 then moves through a pipeline to a cooling tank in a separate room. The tank keeps the 우유 cool—below 40° F. If the 우유 stayed warm, it might spoil.
Some farmers keep a daily record of how much 우유 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 우유 is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of 우유 to be tested later. Then 우유 is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the 우유 to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The 우유 sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the 우유 is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The 우유 is moved from the storage tank into a “clarifier” to be cleaned. The 우유 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 우유 moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the 우유 stay fresher, longer. During pasteurization, the 우유 is heated up to 161° F for at least fifteen 초 and then quickly cooled again.
Next, the 우유 is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of 우유 the same amount.
Finally, the 우유 is packaged. The 우유 moves through pipes to automatic packaging machines. These machines fill and 봉인, 인감 the 우유 into paper cartons 또는 plastic jugs.
Dates are printed on them to show how long the 우유 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 우유 and 우유 products.
The trucks make deliveries to many stores. The 우유 is…
placed in coolers, ready for us to buy and enjoy.
Other 동물 make milk, too. But dairy cows make most of the 우유 we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most 인기 because it can produce 더 많이 우유 than the other breeds.
A cow is able to make 우유 when she is two years old and has given birth to a calf. Her 우유 is the 음식 for her baby. She makes 더 많이 than her 송아지, 종 아리 will ever need—so we use the extra milk.
A few months after her 송아지, 종 아리 is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her 초 송아지, 종 아리 is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new 송아지, 종 아리 is born, she makes 우유 again.
In the spring and summer, a dairy cow eats 잔디 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 음식 is, the 더 많이 우유 she will make and the better the 우유 will be.
The 음식 eaten 의해 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 제비, 삼키기 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 음식 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 음식 goes into the cow’s bloodstream, and finally enters her udder, where the 우유 is made. The udder has four nipples, 또는 teats. 우유 will come out of her teats.
It is time to 우유 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 의해 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 우유 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 우유 is “stripped” 의해 hand—that is, pulled from the teat to begin milking. Then a 펌프 sucks the 우유 through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The 우유 then moves through a pipeline to a cooling tank in a separate room. The tank keeps the 우유 cool—below 40° F. If the 우유 stayed warm, it might spoil.
Some farmers keep a daily record of how much 우유 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 우유 is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of 우유 to be tested later. Then 우유 is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the 우유 to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The 우유 sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the 우유 is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The 우유 is moved from the storage tank into a “clarifier” to be cleaned. The 우유 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 우유 moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the 우유 stay fresher, longer. During pasteurization, the 우유 is heated up to 161° F for at least fifteen 초 and then quickly cooled again.
Next, the 우유 is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of 우유 the same amount.
Finally, the 우유 is packaged. The 우유 moves through pipes to automatic packaging machines. These machines fill and 봉인, 인감 the 우유 into paper cartons 또는 plastic jugs.
Dates are printed on them to show how long the 우유 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 우유 and 우유 products.
The trucks make deliveries to many stores. The 우유 is…
placed in coolers, ready for us to buy and enjoy.
의해 Ogden Nash
Winter is the king of showmen,
Turning 나무, 트리 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
의해 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 집 to eat
We’ll have snow toes
On our frosted feet.