Dairy product in the context of "Nestlé"

Intensive agriculture, also known as intensive farming (as opposed to extensive farming), conventional, or industrial agriculture, is a type of agriculture, both of crop plants and of animals, with higher levels of input and output per unit of agricultural land area. It is characterized by a low fallow ratio, higher use of inputs such as capital, labour, agrochemicals and water, and higher crop yields per unit land area.

Most commercial agriculture is intensive in one or more ways. Forms that rely heavily on industrial methods are often called industrial agriculture, which is characterized by technologies designed to increase yield. Techniques include planting multiple crops per year, reducing the frequency of fallow years, improving cultivars, mechanised agriculture, controlled by increased and more detailed analysis of growing conditions, including weather, soil, water, weeds, and pests. Modern methods frequently involve increased use of non-biotic inputs, such as fertilizers, plant growth regulators, pesticides, and antibiotics for livestock. Intensive farms are widespread in developed nations and increasingly prevalent worldwide. Most of the meat, dairy products, eggs, fruits, and vegetables available in supermarkets are produced by such farms.

A supermarket is a self-service shop offering a wide variety of food, beverages and household products, organized into sections under one roof. The supermarket retail format first appeared around 1930 in the United States as the culmination of almost two decades of retail innovations to the grocery store, and began to spread to other countries after extensive worldwide publicity in 1956. In everyday American English usage, "grocery store" is often used interchangeably with "supermarket", while in other regions a supermarket is larger and has a wider selection, but is smaller and more limited in the range of merchandise than a hypermarket or megastore, which developed decades later.

The supermarket typically has places for fresh meat, fresh produce, dairy, deli items, baked goods, and similar foodstuffs. Shelf space is also reserved for canned and packaged goods and for various non-food items such as kitchenware, household cleaners, pharmacy products and pet supplies. Some supermarkets also sell other household products that are consumed regularly, such as alcohol (where permitted), medicine, and clothing, and some sell a much wider range of non-food products: DVDs, art supplies, sporting equipment, board games, and seasonal items (e.g., Christmas wrapping paper, Easter eggs, school uniforms, Valentine's Day themed gifts, Mother's Day gifts, Father's Day gifts and Halloween).

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

In American English, produce generally refers to fresh fruits and vegetables intended to be eaten by humans, although other food products such as dairy products or nuts are sometimes included.

In supermarkets, the term is also used to refer to the section of the store where fruit and vegetables are kept. Produce is the main product sold by greengrocers (UK, Australia) and farmers' markets. The term is widely and commonly used in the U.S. and Canada, but is not typically used outside the agricultural sector in other English-speaking countries.

Lactose intolerance is caused by a lessened ability or a complete inability to digest lactose, a sugar found in dairy products. Humans vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain, bloating, diarrhea, flatulence, and nausea. These symptoms typically start thirty minutes to two hours after eating or drinking something containing lactose, with the severity typically depending on the amount consumed. Lactose intolerance does not cause damage to the gastrointestinal tract.

Lactose intolerance is due to the lack of the enzyme lactase in the small intestines to break lactose down into glucose and galactose. There are four types: primary, secondary, developmental, and congenital. Primary lactose intolerance occurs as the amount of lactase declines as people grow up. Secondary lactose intolerance is due to injury to the small intestine. Such injury could be the result of infection, celiac disease, inflammatory bowel disease, or other diseases. Developmental lactose intolerance may occur in premature babies and usually improves over a short period of time. Congenital lactose intolerance is an extremely rare genetic disorder in which little or no lactase is made from birth. The reduction of lactase production starts typically in late childhood or early adulthood, but prevalence increases with age.

Dairy farming is a class of agriculture for the long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for the eventual sale of a dairy product. Dairy farming has a history that goes back to the early Neolithic era, around the seventh millennium BC, in many regions of Europe and Africa. Before the 20th century, milking was done by hand on small farms. Beginning in the early 20th century, milking was done in large scale dairy farms with innovations including rotary parlors, the milking pipeline, and automatic milking systems that were commercially developed in the early 1990s.

Milk preservation methods have improved starting with the arrival of refrigeration technology in the late 19th century, which included direct expansion refrigeration and the plate heat exchanger. These cooling methods allowed dairy farms to preserve milk by reducing spoiling due to bacterial growth and humidity.

Dairy cattle (also called dairy cows) are cattle bred with the ability to produce large quantities of milk, from which dairy products are made. Dairy cattle generally are of the species Bos taurus.

Historically, little distinction was made between dairy cattle and beef cattle, with the same stock often being used for both meat and milk production. Today, the bovine industry is more specialized and most dairy cattle have been bred to produce large volumes of milk.

Kumis (/ˈkuːmɪs/ KOO-mis, rarely /ˈkʌmɪs/ KUM-is), alternatively spelled coumis or kumyz, also known as airag (/ˈaɪræɡ/ EYE-rag), is a traditional fermented dairy product made from mare milk. The drink is important to the peoples of the Central and East Asian steppes, of Turkic and Mongolic origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Magyars, and Han Chinese of North China as well.

Kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.