Milk : It is a white, nutrient-rich liquid food produced in the mammary glands of mammals. It is the primary source of nutrition for infants and newborns, before they are able to digest food. Evolution of Milk: It gives new-born animals the advantage of ideally formulated food from the mother even after birth, and therefore to continue the opportunity to continue their physical development outside womb. The rise of the ruminants: The key to the rise of the ruminants is their highly specialized, multichambered stomach, which accounts for a fifth of their body weight and houses trillions of fiber-digesting microbes, most of them in the first chamber or rumen. Their unique plumbing, together with the habit of regurgitating and rechewing partly digested food, allows ruminants to extract nourishment from high-fiber, poor quality plant material. Ruminants produce milk copiously on feed that is otherwise useless to humans and that can be stockpiled as straw or silage. Without them there
Flour is a finely ground powder made by grinding beans, grains, nuts, roots and seeds. Etymology: The English word flour is originally a variant of the word flower, and both the words derive from the Old French- fleur or flour, which had the literal meaning ‘blossom’ and a figurative meaning ‘the finest’. The phrase fleur de farine meant “the finest part of the meal”, since flour is obtained from elimination of unwanted and coarse matter from the grain during milling. History: Earliest archaeological evidence for whea t seeds crushed between simple millstones to make flour dates back to 6000BC. In 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930’s, mills started to enrich flour with iron, niacin, thiamine and riboflavin. In 1940’s, folic acid was added to the list. The many species of wheat together make up the genus Triticum ; the most widely grown is common wheat (T. aestivum). Degermed and heat-proces sed flour: An importa