The Derived from cow Are those products that are prepared or made with products that are taken from the cow such as milk, meat and skin.
The first two are fundamental in the feeding Of man, while the third is important for the production of a wide variety of accessories for personal use as well as for home, industry and commerce.
It highlights the nutrient contributions to the body: protein, calcium , vitamins and minerals; Disease prevention assistance and the multiple uses of leather-made products, both used and preferred.
Almost nothing is wasted from the cow, almost everywhere except in India. There it is a sacred animal, considered symbol of fecundity and maternity; Are protected by law and no one can harass them, mistreat them and much less kill them.
The most outstanding cow derivatives
1- Milk
It is a natural and complete food, which is extracted by milking the mammary glands, udders, of the domesticated mammals. Milk is the product belonging to the cow. When it is from another mammal it is necessary to add the name of the species, for example: goat's milk, sheep's milk or buffalo's milk.
Cow's milk is the most consumed in the world and factors such as food, race and season of the year, among others, make the constitution of milk varies. It has water, proteins, lipids, carbohydrates, minerals (sodium, potassium, calcium, iron, magnesium, phosphorus, chlorides and citric acid).
Also, it has a high content in Vitamins Soluble vitamins (A, E, D and K) and enzymes (lactenin, lactoperoxidase, catalase, reductase, lipase) , Phosphatase, protease, amylase and lysozyme).
Due to its composition and pH (acidity, which is between 6.5 and 6.7), milk is an excellent medium for microbial development: bacteria, molds and yeasts. This originates a series of chemical modifications that allow alterative processes and useful processes (elaboration of other products like cheese and yogurt).
Milk is a highly perishable product and transmitter of infectious bacteria to the human body. Therefore, after milking, the milk is subjected to a pasteurizing heat treatment (purification at high temperatures without altering the composition and qualities of the liquid), which can be low (62 ° C for 30 minutes) or high (72 ° C during 15 minutes).
In the market a great variety of milk is obtained: the whole and natural (UHT), the evaporated (subjected in the same container that is delivered to the consumer, heat treatment that destroys the germs), milk without lactose, milk Condensed milk, cream and milk powder, among others.
There is also a rich variety of dairy products such as cheese, yogurt and butter.
Yogurt is a product of coagulated milk (thickened) that is obtained from fermentation by the action of microorganisms Lactobacillus bulgaricus Y Streptococcus thermophilus . There are natural flavor or fruit.
Fresh or mature cheese, solid or semi-solid, is obtained by separating the whey after the coagulation of the natural milk, or of materials obtained from the milk, by the action of the rennet or other suitable coagulants.
Butter, which is exclusively obtained from fully purified milk or cow's milk, is healthier than margarines or other spreads. When made with milk from grass-fed cows it is rich in conjugated linoleic acid (CLA), which helps fight cancer and diabetes.
2- Meat
The meat of the cow is a fundamental product in the diet of animal consumption and is the basis of a good diet. However, experts recommend eating the amount required by the body.
This is because doing so in very high amounts could prove to be harmful. The forms of cooking are ample: you can roast, fry, stew, sweat and bake.
Among the cuts, to mention a few are the following: the fillet or T-Bone, which is formed by loin and fillet, separated by a T-shaped bone; Thin loin, which belongs to the center, is more expensive and rich in flavor. The tail of cuadril, the favorite of Californian roast, and the churrasco or sirloin, that has much flavor, juices and texture.
In the ribs is the broad steak, a soft meat, with enough fat, that makes it very tender and delicious; Wide steak with bone, shaped like a palette and very juicy; And strip roasting, elongated with abundant fat, with intermediate bones.
The skirt, cut known as arrachera or sobrebarriga, has a lot of flavor and comes from the diaphragm, from where also the beef steak is cut thin, with intense flavor. The buttock, low fat, which is on the top of the hind leg and chest, somewhat hard, located on the back of the front leg.
3- Leather and other uses
Once cleaned and processed, the skin of the cow has multiple uses. It is used in the making of accessories that complement everyday wear such as handbags, purses, briefcases, shoes and jackets.
Products for the decoration and comfort of the home are also made, such as chairs, sofas, beds, rugs and curtains.
Sebum or grease is used to make soap, hair from the tail to make brushes, bowels for stringing tennis rackets, cartilage and bones to extract the collagen with which gelatine, horns To make buttons and organic waste to make fertilizers.
References
- Food Microbiology: Analytical method for food and drinks By Rosario Maria Pascual Anderson, Vicente Calderón and Easter.
- Kitchen By Hermann Grüner, Reinhold Metz processes.
- The productive and commercial globalization of milk and its derivatives By Luis Arturo García Hernández.
- Nutrition for educators By José Mataix Verdú.
- Habits of consumption and demand of meat products in Spain. Samir Mili, Mario Mahlau, Heinrich P. Furitsch.
- Harris, Marvin-cows, pigs, wars and witches.
- Cuts of meats of beef: a guide for the lovers of the meat by Greyza Baptista, september 10, 2010.