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Updated: May 10, 2025
Cow's milk, immediately after calving, contains more butter and less caseine than milk produced some time later, when the specific character of ruminants begins to appear in the calf, that is to say, when it commences to graze the milk coagulates in the stomach. As in other mammals, an excess of fat helps digestion by subdividing the caseine and emulsifying it.
This milk it cannot digest because the emulsifying element, the fat, is not present in it in sufficient quantity in proportion to the coagulable matter. We must not forget either that the difference in coagulation holds also with respect to difference in the age and in the kind of animal.
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