Historical of Milk in New South Wales, Australia - Report Writing - Arts & Humanities Assignment Help

Assignment Task

Historical of milk in New South Wales – Australia
 
From the beginning, Australian have had successful nationalities from growing dairy. Dairy cows were arriving in Australia in 1778. The first came was in New South Wales (NSW). Australian farming has been quickly adapted to produce dairy milk in a new environment, such as making cheeses and butter during the summers and spring season, which is when the cows have most milk.
The country that has a large amount of the cows is Australia. Australia has nearly 1.4 million Holstein cows which are the type of cows who produce a large amount of milk in a year. The farmer in Australia treated the dairy cows with repeatedly impregnated of the cows and spreading their newborn calves from their milk (their mother) Finish sentence here and add any dates that you have, as the task asks for changes over time  because of that they are doing it lot of the benefit there are like we producing more milk that becoming the new one and the cow that have new babies as usually like the human being have babies lot of milk through they treated the cow with spreading the newborn, many people will ask where the babies calve get the milk from? The baby’s cows get the milk from still from their mother but the way babies calves getting isn’t fed from their mother, these are the good ways what them did to the babies calve, if the babies calve fed on their mother it will sold out and can be against to the farmer that affect cows bodies wear out and their milk production wanes, they are sent to slaughter. This highlights how the cow is treated by Australian farmers while the farmer works hard balancing the effect and benefits. Making the cows happy is one important task for the dairy industry, the Voluntary Milking System(when/ where was this introduced?) is adapted to be as close to nature for the cows as they can get. As talked in the Farm Food 360, the cows choose when they eat, sleep and melt. This leads to a more relaxed and comfortable environment for the cows to go through the process of milking. A type of robot (automatic milking system) replaces people in terms of doing the job involved milking a herd of cows. The robot is able to cope with the differences of each cow (every cow is unique) and adapt to each situation.
The robot keeps all the data through its system and predicts how much milk  that specific cow should produce in each quarter. If a cow over produces or underproduces milk, a notification is sent via text message so farmers can check on this cow.

The packaging of milk
Food packaging is protective of the food from tempering or contamination of physical chemical and biological sources. This shows that the packaging or active packaging is important to the food for preserving food products.
Australian factory processed milk is sent through a processing line to be packaged. It is packaged to the cartoons or bottles.
The cartoon is stored flat until just before it is filled. It made from cardboard line with a polyethylene plastic, while the plastics bottles are made from high density polyethylene (HDPE).
The packaging of milk can be produced again by another dairy of milk, for example cheese.

Cheese is a food made from the pressed curds of milk, firm and elastic or soft and semi-liquid in texture.
It comprises protein and fat from milk, during the production the milk is usually acidified and the enzymes of rennet or bacteria enzymes with similar activity. The solid is separated from the liquid and pressed into final form. Most cheeses melt at cooking temperature however some cheeses also have aromatic molds on the rind of the outer layer.
The styles texture and flavors of cheeses are defending to the origin milk whether they have been pasteurized (package or non-package food that been heated) milk has been treated usually 100 degree Celsius this process is intended to destroy or deactivate organism and enzymes, the butterfat, the bacteria and the mold and how long they have been aged for.
Cheese is valued for its portability, longevity and high content of fat, protein and phosphorus. Because cheeses have a longer shelf-life than milk however it depends on the type of cheeses. For example, hard cheese and soft cheese.

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