Lait

Milk, eggs, honey and beeswax are included as products of live animals. Fibres of animal origin (mainly wool and silk) are included with fibres of vegetal and animal origin. Milk and dairy products. Estimates of milk production as reported by countries refer to one or more of the following three concepts. Gross production is milk production plus milk sucked by young animals. Production available for consumption is net production less milk fed to animals, milk retained by farmers for food and feed, direct sales to consumers and farm waste. The FAO concept relates to net milk production. Data should be reported by kind of milking animal (cow, sheep, goat, etc.) in terms of whole milk and by weight. In most developed countries only 5-10 percent of whole milk is used directly for human consumption. The bulk of milk production is processed before being marketed as liquid milk (e. G. standardized, pasteurized, skimmed, etc.) or is manufactured in to products such as cream, butter, cheese, evaporated and condensed milk, milk powder, casein, yogurt, ice cream, etc. About 70 percent of whole milk is processed into dairy products; the by-products of these processes (e. G. skim milk, buttermilk and whey) are used either for feed or are manufactured into other dairy products, e. G. dry skim milk and low-fat cheese. Processed milk and dairy products are often supplemented with vitamins, mineral and various additives. FAO list 50 milk and dairy product items in the list that follows, of which five are primary products. Some food products containing milk are not listed separately by FAO, e. G. eggnog, sherbet, malted milk, chocolate milk drink and mellorine.