1.
Animal
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Animals are multicellular, eukaryotic organisms of the kingdom Animalia. The animal kingdom emerged as a clade within Apoikozoa as the group to the choanoflagellates. Animals are motile, meaning they can move spontaneously and independently at some point in their lives and their body plan eventually becomes fixed as they develop, although some undergo a process of metamorphosis later in their lives. All animals are heterotrophs, they must ingest other organisms or their products for sustenance, most known animal phyla appeared in the fossil record as marine species during the Cambrian explosion, about 542 million years ago. Animals can be divided broadly into vertebrates and invertebrates, vertebrates have a backbone or spine, and amount to less than five percent of all described animal species. They include fish, amphibians, reptiles, birds and mammals, the remaining animals are the invertebrates, which lack a backbone. These include molluscs, arthropods, annelids, nematodes, flatworms, cnidarians, ctenophores, the study of animals is called zoology. The word animal comes from the Latin animalis, meaning having breath, the biological definition of the word refers to all members of the kingdom Animalia, encompassing creatures as diverse as sponges, jellyfish, insects, and humans. Aristotle divided the world between animals and plants, and this was followed by Carl Linnaeus, in the first hierarchical classification. In Linnaeuss original scheme, the animals were one of three kingdoms, divided into the classes of Vermes, Insecta, Pisces, Amphibia, Aves, and Mammalia. Since then the last four have all been subsumed into a single phylum, in 1874, Ernst Haeckel divided the animal kingdom into two subkingdoms, Metazoa and Protozoa. The protozoa were later moved to the kingdom Protista, leaving only the metazoa, thus Metazoa is now considered a synonym of Animalia. Animals have several characteristics that set apart from other living things. Animals are eukaryotic and multicellular, which separates them from bacteria and they are heterotrophic, generally digesting food in an internal chamber, which separates them from plants and algae. They are also distinguished from plants, algae, and fungi by lacking cell walls. All animals are motile, if only at life stages. In most animals, embryos pass through a stage, which is a characteristic exclusive to animals. With a few exceptions, most notably the sponges and Placozoa and these include muscles, which are able to contract and control locomotion, and nerve tissues, which send and process signals
2.
Fertilizer
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A fertilizer or fertiliser is any material of natural or synthetic origin that is applied to soils or to plant tissues to supply one or more plant nutrients essential to the growth of plants. Fertilizers enhance the growth of plants and this goal is met in two ways, the traditional one being additives that provide nutrients. The second mode by which some fertilizers act is to enhance the effectiveness of the soil by modifying its water retention and aeration and this article, like many on fertilizers, emphasises the nutritional aspect. The nutrients required for plant life are classified according to the elements. Instead compounds containing these elements are the basis of fertilizers, the macronutrients are consumed in larger quantities and are present in plant tissue in quantities from 0. 15% to 6. 0% on a dry matter basis. Plants are made up of four elements, hydrogen, oxygen, carbon. Carbon, hydrogen and oxygen are widely available as water and carbon dioxide, although nitrogen makes up most of the atmosphere, it is in a form that is unavailable to plants. Nitrogen is the most important fertilizer since nitrogen is present in proteins, DNA, to be nutritious to plants, nitrogen must be made available in a fixed form. Only some bacteria and their host plants can fix atmospheric nitrogen by converting it to ammonia, phosphate is required for the production of DNA and ATP, the main energy carrier in cells, as well as certain lipids. Micronutrients are consumed in quantities and are present in plant tissue on the order of parts-per-million, ranging from 0.15 to 400 ppm DM. These elements are present at the active sites of enzymes that carry out the plants metabolism. Because these elements enable catalysts their impact far exceeds their weight percentage, Fertilizers are classified in several ways. They are classified according to whether they provide a single nutrient, multinutrient fertilizers provide two or more nutrients, for example N and P. Fertilizers are also sometimes classified as inorganic versus organic. Inorganic fertilizers exclude carbon-containing materials except ureas, organic fertilizers are usually plant- or animal-derived matter. Inorganic are sometimes called synthetic fertilizers since various chemical treatments are required for their manufacture, the main nitrogen-based straight fertilizer is ammonia or its solutions. Ammonium nitrate is widely used. Urea is another source of nitrogen, having the advantage that it is solid and non-explosive, unlike ammonia and ammonium nitrate. A few percent of the fertilizer market has been met by calcium ammonium nitrate
3.
Kashrut
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Kashrut is a set of Jewish religious dietary laws. Food that may be consumed according to halakha is termed kosher /ˈkoʊʃər/ in English, from the Ashkenazi pronunciation of the Hebrew term kashér, there are also laws regarding agricultural produce that might impact the suitability of food for consumption. Most of the laws of kashrut are derived from the Torahs Books of Leviticus. Their details and practical application, however, are set down in the oral law, while the Torah does not state the rationale for most kashrut laws, many reasons have been suggested, including philosophical, practical and hygienic. Over the past century, there have developed numerous rabbinical organizations that certify products, manufacturers, currently, about a sixth of American Jews or 0. 3% of the American population fully keep kosher, and many more abstain from some non-kosher foods, especially pork. Some Jewish scholars say that kashrut should be categorized as laws for which there is no particular explanation, in this line of thinking, the dietary laws were given as a demonstration of Gods authority, and man must obey without asking why. However, Maimonides believed that Jews were permitted to seek out reasons for the laws of the Torah, some theologians have said that the laws of kashrut are symbolic in character, Kosher animals represent virtues, while non-kosher animals represent vices. The 1st century BCE Letter of Aristeas argues that the laws have been given, to awake pious thoughts and to form the character. This view reappears in the work of the 19th century Rabbi Samson Raphael Hirsch, the Torah prohibits seething the kid in its mothers milk. While the Bible does not provide a reason, it has suggested that the practice was perceived as cruel. These sparks of Holiness are released whenever a Jew manipulates any object for a reason, however. The Hasidic argument is that animals are imbued with signs that reveal the release of these sparks, in 1953, David Macht, an Orthodox Jew and proponent of the theory of biblical scientific foresight, conducted toxicity experiments on many kinds of animals and fish. At the same time, these explanations are controversial, scholar Lester L. Grabbe, writing in the Oxford Bible Commentary on Leviticus, says n explanation now almost universally rejected is that the laws in this section have hygiene as their basis. Although some of the laws of ritual purity roughly correspond to ideas of physical cleanliness. For example, there is no evidence that the animals are intrinsically bad to eat or to be avoided in a Mediterranean climate. The laws of kashrut can be classified according to the origin of the prohibition, biblically prohibited foods include, Non-kosher animals and birds, mammals require certain identifying characteristics, while birds require a tradition that they can be consumed. All invertebrates are non-kosher apart from certain types of locust, on which most communities lack a clear tradition, no reptiles or amphibians are kosher. Carrion, meat from an animal that has not been slaughtered according to the laws of shechita
4.
Halal
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Halāl, also spelled hallal or halaal, is any object or action which is permissible to use or engage in, according to Islamic law. The term covers and designates food and drink as well as matters of daily life and it is one of five Ahkam—fard, mustahabb, halal, makruh, haram —that define the morality of human action in Islam. Mubah is also used to mean permissible or allowed in Islam, growth regions include Indonesia and Turkey. The European Union market for food has an estimated annual growth of around 15 percent and is worth an estimated US$30 billion. Several food companies offer halal processed foods and products, including foie gras, spring rolls, chicken nuggets, ravioli, lasagna, pizza. Halal ready meals are a consumer market for Muslims in Britain. The most common example of food is pork. While pork is the meat that categorically may not be consumed by Muslims. The criteria for non-pork items include their source, the cause of the animals death and it also depends on the Muslims madhab. Muslims must also ensure that all foods, as well as items like cosmetics. Frequently, these products contain animal by-products or other ingredients that are not permissible for Muslims to eat or use on their bodies, foods that are not considered halal for Muslims to consume include blood and intoxicants such as alcoholic beverages. If there is no food available and a Muslim is forced by necessity. Globally, halal certification has been criticized by anti-Halal lobby groups. The critics argue that the results in added costs, a requirement to officially certify intrinsically-halal foods, leads to consumers subsidising a particular religious belief. Australian Federation of Islamic Councils spokesman Keysar Trad told a journalist in July 2014 that this was an attempt to exploit anti-Muslim sentiments, the food must come from a supplier that uses halal practices. Dhabīḥah is the method of slaughter for all meat sources, excluding fish and other sea-life. This method of slaughtering animals consists of using a knife to make a swift, deep incision that cuts the front of the throat, the carotid artery, trachea. The head of an animal that is slaughtered using halal methods is aligned with the qiblah, in addition to the direction, permitted animals should be slaughtered upon utterance of the Islamic prayer Bismillah in the name of God
5.
Veganism
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Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk
6.
Slaughterhouse
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A slaughterhouse or abattoir /ˈæbətwɑːr/ is a facility where animals are slaughtered for consumption as food for humans. Slaughtering animals on a large scale poses significant logistical problems, animal welfare problems, public health requirements, due to public aversion in many cultures, determining where to build slaughterhouses is also troubling. Until modern times, the slaughter of animals took place in a haphazard. Early maps of London show numerous stockyards in the periphery of the city, the slaughterhouse emerged as a coherent institution in the nineteenth century. An additional motivation for eliminating private slaughter was to impose a system of regulation for the morally dangerous task of putting animals to death. As a result of tension, meat markets within the city were closed. An early framework for the establishment of public slaughterhouses was put in place in Paris in 1810, five areas were set aside on the outskirts of the city and the feudal privileges of the guilds were curtailed. As the meat requirements of the number of residents in London steadily expanded. Meat had been traded at Smithfield Market as early as the 10th century, by 1726, it was regarded as without question, the greatest in the world, by Daniel Defoe. In 1843, the Farmers Magazine published a petition signed by bankers, salesmen, aldermen, butchers, an Act of Parliament was finally passed in 1852. Under its provisions, a new cattle-market was constructed in Copenhagen Fields, the market was designed by architect Sir Horace Jones and was completed in 1868. A cut and cover tunnel was constructed beneath the market to create a triangular junction with the railway between Blackfriars and Kings Cross. This allowed animals to be transported into the slaughterhouse by train and these slaughterhouses were regulated by law to ensure good standards of hygiene, the prevention of the spread of disease and the minimization of needless animal cruelty. The slaughterhouse had to be equipped with a water supply system to effectively clean the operating area of blood. Veterinary scientists, notably George Fleming and John Gamgee, campaigned for stringent levels of inspection to ensure that such as rinderpest would not be able to spread. By 1874, three meat inspectors were appointed for the London area, and the Public Health Act 1875 required local authorities to provide central slaughterhouses. Yet the appointment of inspectors and the establishment of centralised abattoirs took place much earlier in the British colonies, such as the colonies of New South Wales. Attempts were also made throughout the British Empire to reform the practice of slaughter itself, the eminent physician, Benjamin Ward Richardson, spent many years in developing more humane methods of slaughter
7.
Restaurant
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A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many also offer take-out and food delivery services. In Western countries, most mid- to high-range restaurants serve alcoholic beverages such as beer, wine, some restaurants serve all the major meals, such as breakfast, lunch, and dinner. Other restaurants may serve a single meal or they may serve two meals or even a kids meal. Restaurants may be classified or distinguished in different ways. The primary factors are usually the food itself, the cuisine and/or the style of offering, beyond this, restaurants may differentiate themselves on factors including speed, formality, location, cost, service, or novelty themes. In the former case, customers usually wear casual clothing, in the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter, after eating, the customers then pay the bill. Another restaurant approach which uses few waiters is the buffet restaurant, customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages, fast food restaurants are also considered a restaurant. The travelling public has long been catered for with ships messes and railway restaurant cars which are, in effect, many railways, the world over, also cater for the needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists, have been created and these can be found on trams, boats, buses, etc. A restaurants proprietor is called a restaurateur /ˌrɛstərəˈtɜːr/, like restaurant, professional cooks are called chefs, with there being various finer distinctions. Most restaurant will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include a host or hostess, a maître dhôtel to welcome customers and to them. A new route to becoming a restauranter, rather than working ones way up through the stages, is to operate a food truck, once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US, a chefs table is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef, Restaurants can require a minimum party and charge a higher flat fee
8.
Farm
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A farm is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops, it is the basic facility in food production. It includes ranches, feedlots, orchards, plantations and estates, smallholdings and hobby farms, in modern times the term has been extended so as to include such industrial operations as wind farms and fish farms, both of which can operate on land or sea. Farming originated independently in different parts of the world, as hunter gatherer societies transitioned to food production rather than, food capture. It may have started about 12,000 years ago with the domestication of livestock in the Fertile Crescent in western Asia, modern farms in developed countries are highly mechanized. In Europe, traditional farms are giving way to larger production units. In Australia, some farms are large because the land is unable to support a high stocking density of livestock because of climatic conditions. In less developed countries, small farms are the norm, the word is from the medieval Latin noun firma, also the source of the French word ferme, meaning a fixed agreement, contract, from the classical Latin adjective firmus meaning strong, stout, firm. Farming has been innovated at multiple different points and places in human history and it was the worlds first historically verifiable revolution in agriculture. Subsequent step-changes in human farming practices were provoked by the British Agricultural Revolution in the 18th century, farming spread from the Middle East to Europe and by 4,000 BC people that lived in the central part of Europe were using oxen to pull plows and wagons. A farm may operate under a system or with a variety of cereal or arable crops. Specialist farms are often denoted as such, thus a dairy farm, fish farm, some farms may not use the word at all, hence vineyard, orchard, market garden or truck farm. Some farms may be denoted by their location, such as a hill farm. Many other terms are used to describe farms to denote their methods of production, as in collective, corporate, intensive, organic or vertical. There are many breeds of cattle that can be milked some of the best producing ones include Holstein, Norwegian Red, Kostroma, Brown Swiss, in most Western countries, a centralized dairy facility processes milk and dairy products, such as cream, butter, and cheese. In the United States, these dairies are usually local companies, dairy farms generally sell male calves for veal meat, as dairy breeds are not normally satisfactory for commercial beef production. Many dairy farms also grow their own feed, typically including corn, alfalfa and this is fed directly to the cows, or stored as silage for use during the winter season. Additional dietary supplements are added to the feed to milk production. Poultry farms are devoted to raising chickens, turkeys, ducks, a pig farm is one that specializes in raising pigs or hogs for bacon, ham and other pork products and may be free range, intensive, or both
9.
Food and drink prohibitions
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Some people abstain from consuming various foods and beverages in conformity with various religious, cultural, legal or other societal prohibitions. Many of these prohibitions constitute taboos, some prohibitions are specific to a particular part or excretion of an animal, while others forgo the consumption of plants or fungi. Food prohibitions can be defined as rules, codified by religion or otherwise, about which foods, or combinations of foods, may not be eaten, the origins of these prohibitions are varied. In some cases, they are thought to be a result of health considerations or other reasons, in others. Some foods may be prohibited during certain periods, at certain stages of life, or to certain classes of people. Various religions forbid the consumption of certain types of food, for example, Judaism prescribes a strict set of rules, called Kashrut, regarding what may and may not be eaten, and notably forbidding the mixing of meat with dairy products. Islam has similar laws, dividing foods into haraam and halal, jains often follow religious directives to observe vegetarianism. Most Hindus do not eat beef, and some Hindus apply the concept of ahimsa to their diet and consider vegetarianism as ideal, in some cases, the process of preparation rather than the food itself comes under scrutiny. The Kapu system was used in Hawaii until 1819, aside from formal rules, there are cultural taboos against the consumption of some animals. Within a given society, some meats will be considered to be not for consumption that are outside the range of the accepted definition of a foodstuff. Novel meats, i. e. animal-derived food products not familiar to an individual or to a culture, generally provoke a disgust reaction, which may be expressed as a cultural taboo. For example, although dog meat is eaten, in circumstances, in Korea, Vietnam. Likewise, horse meat is eaten in the English-speaking world, although it is part of the national cuisine of countries as widespread as Kazakhstan, Japan, Italy. Sometimes food prohibitions enter national or local law, as with the ban on cattle abattoirs in most of India, even after reversion to Chinese rule, Hong Kong has not lifted its ban on supplying meat from dogs and cats, imposed during British colonial rule. Environmentalism, ethical consumerism and other activist movements are giving rise to new prohibitions, a fairly recent addition to cultural food prohibitions is the meat and eggs of endangered species or animals that are otherwise protected by law or international treaty. Examples of such protected species include species of whales, sea turtles. Similarly, sustainable seafood advisory lists and certification discourage the consumption of certain seafoods due to unsustainable fishing, organic certification prohibits certain synthetic chemical inputs during food production, or genetically modified organisms, irradiation, and the use of sewage sludge. The Fair Trade movement and certification discourage the consumption of food, Judaism strictly forbids the consumption of amphibians, such as frogs
10.
Blood sausage
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Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to solidify when cooled. Pig, cattle, sheep, duck, and goat blood can be used, in Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice, in Kenya fillers include fresh minced goat or beef, fat, and red onions. Black pudding is the native British version of blood sausage and it is generally made from pork blood and a relatively high proportion of oatmeal. It can be cold, as it is cooked in production. It is often served sliced and fried or grilled as part of a full breakfast. Black pudding is now part of the cuisine of New Zealand. Stornoway Black Pudding produced on the Isle of Lewis, Scotland, is one of the most renowned varieties and has been granted Protected Geographical Indicator of Origin status, the similar white pudding is a further important feature of the traditional Northumbrian, Scottish, Irish and Newfoundland breakfast. Black and white pudding, as well as a variant, red pudding, is served battered in some chip shops in England, Scotland and Ireland as an alternative to fish. While blood sausage in English is understood in Britain, the term is applied only to foreign usage, the most common variant of German Blutwurst is made from pork rind, pork blood and regionally different fillers such as barley. Though already cooked and ready to eat it is served warm. In the Rhineland, where it is traditionally made from horse meat. In particular in Cologne, the traditional Himmel und Erde combines apple sauce, mashed potatoes, in Berlin, hot Blutwurst mixed together with liverwurst and potatoes is called Tote Oma. Other German variants are Zungenwurst, which is Blutwurst mixed with pieces of pickled ox tongue, a variety of Blutwurst, the Rotwurst from Thuringia has geographical indication protection under EU law, with PGI status. Kartoffelwurst is a post-World War II variety popular in the Palatinate, in Austria it is often prepared in a dish known as Blunzngröstl, which consists of pan-fried potatoes and blood sausage. This is usually served with grated horseradish. In France, boudin is traditionally prepared in charcuteries, shops that prepare mainly pork products, but also smoked and dried sausages, pâtés. It is usually called boudin noir and is made with cream with apples or onions as a filler
11.
Carmine
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Carmine, also called cochineal, cochineal extract, crimson lake or carmine lake, natural red 4, C. I. 75470, or E120, is a pigment of a bright-red color obtained from the salt of carminic acid. The pigment is produced from some scale insects such as the cochineal scale, the English word carmine is derived from the French word carmin, from Medieval Latin carminium, from Arabic qirmiz, which itself derives from Middle Persian carmir. The Persian term carmir might come from Sanskrit krimiga, from krmi The term may also be influenced in Latin by minium, purity of color is ensured by the absence of iron. Stannous chloride, citric acid, borax, or gelatin may be added to regulate the formation of the precipitate. For shades of purple, lime is added to the alum, thus, Carmine may be prepared from cochineal, by boiling dried insects in water to extract the carminic acid and then treating the clear solution with alum. Other common substances such as cream of tartar, stannous chloride, or potassium hydrogen oxalate can also be used to effect the precipitation, use of these chemicals causes the coloring and animal matters present in the liquid to be precipitated to give a lake pigment. Aluminum from the alum gives the traditional color to carminic acid precipitates. This color is degraded by the presence of iron salts, addition of lime can give carminic acid lakes a purple cast. Other methods for the production of dye are in use, in which egg white, fish glue. The quality of carmine is affected by the temperature and the degree of illumination during its preparation and it also differs according to the amount of alumina present in it. It is sometimes adulterated with cinnabar, starch and other materials, from these, good carmine should crumble readily between the fingers when dry. Carmine can be used as an agent in histology, as a Bests carmine to stain glycogen, mucicarmine to stain acidic mucopolysaccharides. In these applications, it is applied together with a mordant, Carmine was used in dyeing textiles and in painting since antiquity. It is not very stable in oil paint, and its use ceased after new, jacopo Tintoretto used carmine in several of his paintings, including Portrait of Vincenzo Morosini and Christ Washing the Feet of the Disciples. Carmine is used as a dye in many different products such as juices, ice cream, yogurt, and candy. Although principally a red dye, it is found in foods that are shades of red, pink. As a food dye it has known to cause severe allergic reactions
12.
Dairy product
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Dairy products or milk products are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, and camels. Dairy products include items such as yogurt, cheese. A facility that produces dairy products is known as a dairy, dairy products are consumed worldwide, with the exception of much of East and Southeast Asia and also some parts of central Africa. Additionally dairy products can contribute significant amounts of cholesterol and saturated fat to the diet which can increase the risk of heart disease, and cause other serious health problems. However, it has shown that there is no connection between dairy consumption and cardiovascular disease, even though dairy tends to be higher in saturated fats. There is no excess cardiovascular risk with dietary calcium intake but calcium supplements are associated with a risk of coronary artery calcification. Drinking milk or other dairy products does not cause mucus production and this widely held belief stems from some people mistaking the thin coat of residue left behind after consuming milk or ice cream for mucus. Rates of dairy consumption vary widely worldwide, high-consumption countries consume more than 150 kg per capita per year, Argentina, Armenia, Australia, Costa Rica, Europe, Israel, Kyrgyzstan, North America and Pakistan. Low-consumption countries consume under 30 kg per capita per year, Senegal, most of Central Africa, Some groups avoid dairy products for non-health related reasons, Religious – Some religions restrict or do not allow for the consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Strict Judaism requires that meat and dairy products not be served at the meal, served or cooked in the same utensils, or stored together. Ethical – Veganism is the avoidance of all products, including dairy products. The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, fermented milk products List of dairy products List of dairy product companies in the United States List of foods Plant milk Britannica, Enclyclopaedia. Rankin, H. F. Imbucase, the Story of the B. C. I. C. of the Ministry of Food, Edinburgh, Edinburgh Press Questions and Answers on dairy products Guide for homemade kefir Template, Mbachilin Arsha Leo
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