Cows (Animals Animals) by Renee C. Rebman

By Renee C. Rebman

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Extra resources for Cows (Animals Animals)

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Nutritious—Food that is nourishing and healthy for the body. omasum—The third compartment of a cow’s stomach, where water is absorbed. pasteurized—Heated milk to kill viruses, bacteria, and mold. reticulum—The second compartment of a cow’s stomach, where cud is formed. 43 rumen—The first compartment of a cow’s stomach, where stomach juices start to soften food. ruminants—Animals that chew cud. silage—Specially stored and preserved corn and grass that are used for animal feed. species—A distinct group of animals that can reproduce together.

The next process, pasteurization, was invented by Louis Pasteur in 1862. The French scientist devised this method of heating milk to kill viruses, bacteria, and mold. 8 degrees Celsius) for sixteen seconds and then cooled. Pasteurization makes milk safer to drink. During the final step, homogenization, milk is forced through tiny openings in a machine to break Did You Know . . In order to get milk into a typical grocery store, it must be pasteurized and homogenized by equipment like this. C. She belonged to President William Howard Taft, who served from 1909 to 1913.

Next, food travels to the reticulum. There it is softened further and formed into small balls called cud. During the feeding process, cows periodically regurgitate their cud, chew it again for about a minute, and then swallow it. A cow spends a good part of its day chewing its food. 31 A cow has four stomachs, with each handling a different task. Because a cow is continually eating or chewing cud, its stomach compartments always contain some partially digested food. The rumen and reticulum can hold 40 to 60 gallons (151 to 227 l)of liquid and food for several days.

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