A female llama will only produce about of milk at a time when she gives milk. For this reason, the cria must suckle frequently to receive the nutrients it requires.
|
|
Unlike a dairy cow which is parted from her calf when it is born and then gives milk for six to nine months, a camel can share her milk with the farmer and her calf for 12–18 months.
|
|
Crias are partially fed with llama milk that is lower in fat and salt and higher in phosphorus and calcium than cow or goat milk. A female llama will only produce about of milk at a time when she gives milk, so the cria must suckle frequently to receive the nutrients it requires.
|
|
Lactase is an enzyme produced by many organisms. It is located in the brush border of the small intestine of humans and other mammals. Lactase is essential to the complete digestion of whole milk; it breaks down lactose, a sugar which gives milk its sweetness. Lacking lactase, a person consuming dairy products may experience the symptoms of lactose intolerance.
|
|
Flavour in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Some of these products occur naturally like salt and sugar, but flavour chemists (called a "flavourist") develop many of these flavours for food products. Such artificial flavours include methyl salicylate which creates the wintergreen odor and lactic acid which gives milk a tart taste.
|
|
Schmid, The Richard Strauss Companion, 112. After so many years of intermittent composition, once Strauss began work on the piece in earnest the progress was quick. Strauss even went so far as to remark that he composed An Alpine Symphony "just as a cow gives milk". Orchestration for the work began on November 1, 1914, and was completed by the composer only three months later.
|
|
A simplified representation of a lactose molecule being broken down into glucose (2) and galactose (1) Milk contains several different carbohydrate including lactose, glucose, galactose, and other oligosaccharides. The lactose gives milk its sweet taste and contributes approximately 40% of whole cow's milk's calories. Lactose is a disaccharide composite of two simple sugars, glucose and galactose. Bovine milk averages 4.8% anhydrous lactose, which amounts to about 50% of the total solids of skimmed milk.
|
|
A Spælsau lamb It gives milk and meat of good quality. The wool is characterised through having two layers: An outer longhaired glossy undulating layer of wool protecting the underlying layer against wind and rain, and an underlying layer which keeps the sheep warm. The long protective wool which is used for weaving is traditionally spun into two-strand tightly-spun yarn instead of the usual three-strand type, resulting in a beautiful lustre. This spælsau yarn was used in the Norwegian old tapestries from the Renaissance and Baroque times.
|
|
The area was mentioned by Giovanni Francesco Abela in 1647 as Dejr el Bakar meaning house (territory) of the cows. Also known as Bvbakra (Bubaqra) literally meaning father of the cows. According to Godfrey Wittinger, Bakar may be a direct reference to god that wakes the villagers, or a reference to a cowman who gives milk from his cows - which in the first case would origin from the Arab period, while the second case origins from the Siculo-Arabic influence or Italian from the word Vaccaro. In 1579, the Bubaqra Tower was built on the outskirts of this zone.
|
|