Animal Training Research Paper

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Many mammals produce consumable milk. The most common animal to produce milk in the United States is dairy cattle. Other animals that produce consumable are goats, horses, water buffalo, and reindeer. Milk, the most popular beverage in the United States, can be processed into dairy products. These types of products are cheese, butter, milk, yogurt, and ice- cream. What would we do without dairy products? We use them every day, whether we are consuming or cooking them. With hard work and determination, dairy processors manufacture, distribute, and sell dairy products all over the country.
From the milk of mammals, dairy products are produced. “The main job of a dairy indus-try worker is to maintain, operate, and repair the equipment.” (Careers)
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Formal training can be done with the help of a manager or current employees. A high school de-gree is only needed for these trainings. If someone wants to be more in depth with dairy pro-cessing, attending a college in which provides their interest of courses can be helpful. One popu-lar place to attend in Mississippi is Mississippi State University. Mississippi State University of-fers courses in animal and dairy sciences. Full time students who are residents, pay $3,696.00 for fall tuition per term. Areas of cattle that should be focused on is the reproductive system. The optional courses are feeding and nutrition, growth development, reproductive and lactation, physiology, biotechnology, marketing, and management. These courses can be taken within two years, or however long is needed to obtain a degree. (Department) Another college that provides dairy training is Ohio State University. Introduction to dairy processing and management is the course for others that are new to the dairy industry. This course will help participants learn the processing and practices of milk from a dairy plant, to receiving, to manufacturing, and lastly to the customer. In two days, this can be covered. Expenses to attend per person, is $1,100.00. On the Ohio State University campus is where the classes are held. …show more content…
Ice cream requires many steps on processing. When making ice cream, the mixture should be contained of nonfat solids, stabilizers, milk fat source, and emulsifiers. The next step is the pasteurizing of the mix. The mix should be heated 155°F for the minimum amount of thirty minutes. Homogenizing the milk is the next step, this decreases the milk fat to become smoother and creamier. The mix is then aged for four hours overnight at 40°F. This allows the mix to form crystals. Adding flavors should be done before freezing. This ensures that the mix will flow properly through the freezing equipment. The ice cream is packaged, and put into freezers. Other companies use fluid milk for making ice cream. This milk will go through pasteurization where the measured amounts of eggs and sugars are mixed for eight minutes. After pasteurizing, the mix will be homogenized. This will break down the fat particles. The mix is then transferred to a cooling tank where it will be cooled down to 36°F. For flavoring, the ice cream will be pumped to vats. The flavorings will then be pumped into the ice cream and blended thoroughly. After packaging, the ice cream should be frozen to a temperature of -10 degrees Fahrenheit. (Ice

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