Cows are grazing in an open window. They are dairy cows, the latte makers.
Other animali make milk, too. But dairy cows make most of the latte we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most popolare because it can produce più latte than the other breeds.
A cow is able to make latte when she is two years old and has dato birth to a calf. Her latte is the Cibo for her baby. She makes più than her vitello will ever need—so we use the extra milk.
A few months after her vitello is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her secondo vitello is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new vitello is born, she makes latte again.
In the spring and summer, a dairy cow eats erba and drinks water from streams and ponds. She eats about fifty pounds of food, and drinks about fifteen gallons of water, a day.
During the cold months, a dairy cow is sheltered in a barn. She is fed hay, winter silage, and grains. The better her Cibo is, the più latte she will make and the better the latte will be.
The Cibo eaten da a dairy cow is tough and coarse, and it is hard to digest. So the cow has a special stomach. It has four parts! When the cow eats, she chews just enough to ingoiare, inghiottire her food. It goes to the first two stomachs, the rumen and the reticulum. When the cow is full, she rests.
Then, the cow coughs up balls of Cibo called cud. She “chews her cud” thoroughly this time, and then swallows it again. It now goes to the third and fourth stomachs, the omasum and the abomasum, where it is finally digested.
Some of the digested Cibo goes into the cow’s bloodstream, and finally enters her udder, where the latte is made. The udder has four nipples, o teats. latte will come out of her teats.
It is time to latte a dairy cow when her udder is full. She must be milked once in the morning and once in the evening. If she isn’t milked twice a day, her udder will become sore and swollen.
A cow can be milked da hand. To do this, the farmer grasps a teat in each of his hand, and squeezes it with thumb and forefinger. Then he gently pulls his hand down the teat. The latte squirts out into a pail.
Today most farmers use milking machines, which are quicker and cleaner. First, the udder must be washed. A small amount of latte is “stripped” da hand—that is, pulled from the teat to begin milking. Then a pompa sucks the latte through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The latte then moves through a pipeline to a cooling tank in a separate room. The tank keeps the latte cool—below 40° F. If the latte stayed warm, it might spoil.
Some farmers keep a daily record of how much latte each cow makes. The average cow makes five gallons day. Then the farmer sterilizes and cleans everything he has used, after each milking.
Now the latte is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of latte to be tested later. Then latte is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the latte to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The latte sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the latte is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The latte is moved from the storage tank into a “clarifier” to be cleaned. The latte in the clarifier has come from many dairy farms, and it doesn’t all have the same amount of cream. So it is blended until it is all the same. This is called “standardizing”.
The latte moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the latte stay fresher, longer. During pasteurization, the latte is heated up to 161° F for at least fifteen secondi and then quickly cooled again.
Next, the latte is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of latte the same amount.
Finally, the latte is packaged. The latte moves through pipes to automatic packaging machines. These machines fill and foca, guarnizione the latte into paper cartons o plastic jugs.
Dates are printed on them to mostra how long the latte will stay fresh.
Then the containers are put into cases and stored in a big refrigerated room. After the dairy workers are through with their work, they clean and sterilize all the equipment.
Delivery trucks come to the dairy, where they are loaded with containers of latte and latte products.
The trucks make deliveries to many stores. The latte is…
placed in coolers, ready for us to buy and enjoy.
Other animali make milk, too. But dairy cows make most of the latte we use.
There are five common breeds of dairy cows. The Holstein-Friesian is the most popolare because it can produce più latte than the other breeds.
A cow is able to make latte when she is two years old and has dato birth to a calf. Her latte is the Cibo for her baby. She makes più than her vitello will ever need—so we use the extra milk.
A few months after her vitello is born, a cow is bred again to have another calf. She will be pregnant for nine months. Two months before her secondo vitello is due, the farmer stops milking her, so she stops producing milk. She is “dry.” When her new vitello is born, she makes latte again.
In the spring and summer, a dairy cow eats erba and drinks water from streams and ponds. She eats about fifty pounds of food, and drinks about fifteen gallons of water, a day.
During the cold months, a dairy cow is sheltered in a barn. She is fed hay, winter silage, and grains. The better her Cibo is, the più latte she will make and the better the latte will be.
The Cibo eaten da a dairy cow is tough and coarse, and it is hard to digest. So the cow has a special stomach. It has four parts! When the cow eats, she chews just enough to ingoiare, inghiottire her food. It goes to the first two stomachs, the rumen and the reticulum. When the cow is full, she rests.
Then, the cow coughs up balls of Cibo called cud. She “chews her cud” thoroughly this time, and then swallows it again. It now goes to the third and fourth stomachs, the omasum and the abomasum, where it is finally digested.
Some of the digested Cibo goes into the cow’s bloodstream, and finally enters her udder, where the latte is made. The udder has four nipples, o teats. latte will come out of her teats.
It is time to latte a dairy cow when her udder is full. She must be milked once in the morning and once in the evening. If she isn’t milked twice a day, her udder will become sore and swollen.
A cow can be milked da hand. To do this, the farmer grasps a teat in each of his hand, and squeezes it with thumb and forefinger. Then he gently pulls his hand down the teat. The latte squirts out into a pail.
Today most farmers use milking machines, which are quicker and cleaner. First, the udder must be washed. A small amount of latte is “stripped” da hand—that is, pulled from the teat to begin milking. Then a pompa sucks the latte through rubber-lined cups that fit over the cow’s teats. The action of the cups is like the sucking of a calf.
The latte then moves through a pipeline to a cooling tank in a separate room. The tank keeps the latte cool—below 40° F. If the latte stayed warm, it might spoil.
Some farmers keep a daily record of how much latte each cow makes. The average cow makes five gallons day. Then the farmer sterilizes and cleans everything he has used, after each milking.
Now the latte is ready to take a trip. Every day, a big, shiny truck come to the farm. The driver takes a sample of latte to be tested later. Then latte is pumped into the tank of the truck, which is insulated to keep it cool.
The tank truck carries the latte to the dairy.
When the truck arrives at the dairy, the workers are ready to begin. The latte sample is tested in a laboratory for butterfat content (butterfat is a part of cream), flavor, odor, and bacteria. Then the latte is pumped into a big refrigerated storage tank.
Inside the dairy there are many big, noisy machines. The latte is moved from the storage tank into a “clarifier” to be cleaned. The latte in the clarifier has come from many dairy farms, and it doesn’t all have the same amount of cream. So it is blended until it is all the same. This is called “standardizing”.
The latte moves on to be “pasteurized,” which means it is heated to kill any disease-causing bacteria. This also helps to make the latte stay fresher, longer. During pasteurization, the latte is heated up to 161° F for at least fifteen secondi and then quickly cooled again.
Next, the latte is “homogenized” for forced through tiny openings under great pressure. This breaks up the fatty globules of the cream to give every drop of latte the same amount.
Finally, the latte is packaged. The latte moves through pipes to automatic packaging machines. These machines fill and foca, guarnizione the latte into paper cartons o plastic jugs.
Dates are printed on them to mostra how long the latte will stay fresh.
Then the containers are put into cases and stored in a big refrigerated room. After the dairy workers are through with their work, they clean and sterilize all the equipment.
Delivery trucks come to the dairy, where they are loaded with containers of latte and latte products.
The trucks make deliveries to many stores. The latte is…
placed in coolers, ready for us to buy and enjoy.
da Ogden Nash
Winter is the king of showmen,
Turning albero stumps into snow men
And houses into birthday cakes
And spreading sugar over the lakes.
Smooth and clean and frost white
The world looks good enough to bite.
That’s the season to be young,
Catching snowflakes on your tongue.
Snow is snowy when it’s snowing
I’m sorry it’s slushy when it’s going.
SNOW
da Karla Kuskin
We’ll play in the snow
And stray in the snow
And stay in the snow
In a snow-white park.
We’ll clown in the snow
And frown in the snow
Fall down in the snow
Till it’s after dark.
We’ll cook snow pies
In a big snow pan.
We’ll make snow eyes
In a round snow man.
We’ll sing snow songs
And chant snow chants
And roll in the snow
In our fat snow pants.
And when it’s time to go home to eat
We’ll have snow toes
On our frosted feet.