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COWS NATURALLY produce bovine somatotropin (BST) in their pituitary gland; it directs how energy and nutrients are used for GROWTH in young cattle and for milk production in lactating cows. Dairy farmers MAY choose to use rbST to help cows produce more milk. In either situation - whether bovine somatotropin (bST) produced by the cow or by recombinant DNA technology (rbST) - no differences can be detected in the animal or the milk produced by that animal.

Cows naturally produce bovine somatotropin (bST) in their pituitary gland; it directs how energy and nutrients are used for growth in young cattle and for milk production in lactating cows. Dairy farmers may choose to use rbST to help cows produce more milk. In either situation - whether bovine somatotropin (bST) produced by the cow or by recombinant DNA technology (rbST) - no differences can be detected in the animal or the milk produced by that animal.

No. The enzyme required to break down LACTOSE, known as lactase, is PRODUCED in the HUMAN BODY and is not present in either raw or pasteurized milk. PEOPLE with lactose intolerance lack this enzyme. Whether milk is raw or pasteurized is irrelevant to lactose digestibility.

No. The enzyme required to break down lactose, known as lactase, is produced in the human body and is not present in either raw or pasteurized milk. People with lactose intolerance lack this enzyme. Whether milk is raw or pasteurized is irrelevant to lactose digestibility.

MALES are CALLED bulls. Females, prior to giving birth, are called calves or heifers. After they GIVE birth, FEMALE dairy animals are called COWS.

Males are called bulls. Females, prior to giving birth, are called calves or heifers. After they give birth, female dairy animals are called cows.

Probably not. Most MILK, including organic and regular milk, is delivered to STORES within a few days of milking. However, some organic milk has an EXTENDED shelf life if it has undergone ultra-high temperature PASTEURIZATION.

Probably not. Most milk, including organic and regular milk, is delivered to stores within a few days of milking. However, some organic milk has an extended shelf life if it has undergone ultra-high temperature pasteurization.

There are six main breeds of dairy cows: Ayrshire, Brown Swiss, Guernsey, HOLSTEIN, JERSEY and Milking Shorthorn. A SEVENTH, Red and WHITE, is a variation of the Holstein breed.

There are six main breeds of dairy cows: Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey and Milking Shorthorn. A seventh, Red and White, is a variation of the Holstein breed.

The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly from carton to carton and season to season. Factors that may impact taste INCLUDE LOCATION of the farm, BREED of the cow, VARIATIONS in cows' feed from farm to farm, and even the time of year. Milk that is ultra-high temperature pasteurized for LONGER freshness may have a slightly different taste. People should do their own "taste test" to see what type of milk they prefer.

The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly from carton to carton and season to season. Factors that may impact taste include location of the farm, breed of the cow, variations in cows' feed from farm to farm, and even the time of year. Milk that is ultra-high temperature pasteurized for longer freshness may have a slightly different taste. People should do their own "taste test" to see what type of milk they prefer.

Animals eat, therefore they produce manure. Manure has an odor. Dairy farmers WORK hard to minimize these odors by maintaining clean facilities, following proper manure STORAGE practices, and properly applying manure as a NATURAL fertilizer for cropland.

In some cases, farms are required to implement an odor management plan. Research and development has inspired new practices and innovative technologies to help farmers maintain clean air for everyone. Dairy farmers care about air QUALITY; their families live and work on their farms and breathe the air, too.

Animals eat, therefore they produce manure. Manure has an odor. Dairy farmers work hard to minimize these odors by maintaining clean facilities, following proper manure storage practices, and properly applying manure as a natural fertilizer for cropland.

In some cases, farms are required to implement an odor management plan. Research and development has inspired new practices and innovative technologies to help farmers maintain clean air for everyone. Dairy farmers care about air quality; their families live and work on their farms and breathe the air, too.