Trivia # 6 : Milk

• Within 2 hours of standing in daylight, milk loses between half and two-thirds of its vitamin B content.
• Evidence for milk processing dating as far back as the 7th millennium BC has recently been discovered in ceramic jars in the Near East and the Balkans. (2010)
• The record milk production for a single cow in a year is 55,660 pounds of milk.
• 2,500 gallons of blood must flow through a cow's udder each day to maintain a production of about 6 gallons of milk per day. That's 10 tons of blood to produce 50 pounds of milk.
• A gallon of milk weighs 8.59 lbs.
• Straight from the cow, the temperature of cow’s milk is about 97 degrees Fahrenheit. 
• The ancient Greeks and Romans referred to barbarians as "milk drinkers."
• Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
• Most people that are allergic to cow milk products and some who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother many people.
• The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
• The protein in almonds is more like the proteins in human breast milk of all the seeds and nuts, which is why it is the choice of the Canadian College of Naturopathic Medicine as the base for its baby formula.