cow2u_teacherguide

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TEACHER GUIDE

M LKFROMCOW

TO YOU



Teacher Guide ContentsBackground Information . . . . . . . . . . . 2

Activity Plan . . . . . . . . . . . . . . . . . . . . 5Reproducible Blackline Masters . . . . . . 9Additional Teacher Resources. . . . . . . 12

Milk from Cow to YouProgram Componentss Teacher Guides Posters Student Handouts

Program ObjectivesThe Milk from Cow to You program

has been designed to help studentsachieve several objectives including:

s Understanding the importanceof dairy products in the diet

s Understanding the steps inproducing/processing milk

s Describing the safeguards forkeeping milk fresh and clean

s Recognizing interesting factsabout cows

Breeds of CowsThere are nearly10 million milk cows inthe U.S. today. About 90% of them areHolsteins. The major breeds are:

s Holsteins (black and white)s Jerseys (yellowish-brown)s Guernseys (tan and white)s Brown Swiss (dark brown or gray)s Ayrshire (white with reddish spots)

Vital StatisticsCows are large animals.The following statistics are givenfor the average Holstein:

Gender FemaleHeight 5–51 ⁄ 2 feet

Weight 1400 lbsBody temperature 101.5°F

Weight of udder 25–60 lbs

Amount of milk held in the udder 25–50 lbsAverage herd size 50–75 cows

Vo-Cow-Bulary

CudFood swallowed by the cow but not chewed thoroughly until later

Dry Off Period when cow is not being milked

HomogenizeTo blend milk so that butterfat particlesare evenly distributed throughout

Let Down

Condition when cow is ready to bemilked because the teats are filled with milk

PasteurizeTo heat milk to a high temperaturefor a short time to protect its purity

SilageA chopped mixture of green corn,grass, and legumes stored in a silo

TeatOne of the 4 nipples on the cow’s udder

where milk comes out

UdderPart of the cow where milk is stored

TEACHER’S BACKGROUND INFORMATION

2

0324NNATIONAL DAIRY COUNCIL,® Rosemont, IL 60018-5616.

All rights reserved. Printed in the U.S.A.

3 2004, Copyright © 1995, 2nd edition.



Bovine Eating HabitsCows are big eaters. Each day,

they eat approximately:s 40 lbs. feed and hays 50 lbs. silages 25–50 gallons water—

nearly a bathtub full!

Ninety pounds of food equals480 hamburgers. In comparison,the average American eats onlyabout 4 pounds of food a day.

A 4-Part StomachCows have a unique digestive system:

s Cows swallow food quickly without chewing it well.

s The food goes into the first andsecond stomachs—the rumen andthe reticulum.

s When the cow has eaten her fill, sheburps up a small amount of food—cud—to chew again.

s After chewing her cud thoroughly,she swallows it and it goes into the3rd stomach—the omasum.

s From there it moves on to the4th stomach—the abomasum—

where digestion actually occurs.s Cows spend about 61 ⁄ 2 hours

a day eating.s A cow’s body uses part of the food

to grow and stay healthy. Her bodyuses another part of the food to

make milk in the udder.s It takes the cow’s body about 2 days

to process her food into milk.

Cows as Milk ProducersCows have been called nature’s own

milk factory on four hooves.s All cows are females. Like humans,

they cannot produce milk until theygive birth.

s Cows usually have their first calf when they are 2 years old. Thegestation time for a calf is 9 months.95–97% of the pregnancies result in one calf.

s Cows are usually milked for 305days (10 months) after giving birth.

s Then they are allowed to ‘‘dry off’’for about 2 months until their next calf is born.

s To dry off a cow, the farmer stopsmilking her. This gives her body thecue to stop producing more milk.

s Most cows are milked for about 7 years.

Each well-fed cow produces an averageof about:

s 25 pounds (45 cups) of milk inone milking.

s 50 pounds (90 cups) of milk per day.s 15,000 pounds (28,000 cups) of

milk in a year.s 107,000 pounds (200,000 cups)

of milk in a lifetime. That’s enoughto fill the average classroom 2 feet deep with milk.

If a cow eats only grass, it producesonly about13.3 pounds (24 cups) of milk in one milking. So you can see,good nutrition pays off for cows as

well as people!

Milking CowsCows respond best to patient,

kind handling and regular, routineprocedures. They are milked 2 or3 times a day.

First, the cow’s udder and teats are washed before she is milked. This isdone to:

s Keep the milk clean.s Send a signal to her brain to

‘‘let down’’ the milk.

Then a milking machine is attached to

the cow’s 4 teats.s The milking machine doesn’t hurt

the cow.s The vacuum of the milking machine

gently squeezes out the milk—similar to the action of a suckingcalf or a baby sucking his thumb.

s It takes about 5 minutes to milk a cow.

s On many farms, computers keeptrack of how much milk a cowproduces at each milking.

s The first milking machine waspatented in1894. With milkingmachines farmers can milk about 100 cows an hour.

s Before then, cows were milkedby hand. A farmer could milk about 6 cows an hour by hand.

s If a cow misses a milking, the milk builds up in her udder. She will havelots of milk in her next milking andmight even begin to leak.

3



Storing MilkOnce outside the cow, milk is

never exposed to air because it hasno protection from contaminants.That is why clean equipment andsanitation are so important.

Pump It

s Sanitized pipelines carry milk straight from the cow and milkingmachine to the cooler.

s Milk is never touched byhuman hands.

Cool It

s Milk comes out of the cow warm—at the cow’s body temperature.

s It is quickly cooled in refrigeratedstorage tanks to 45°F or lower tokeep it fresh and good tasting.

s Milk is stored in the refrigeratedtank until the tank truck comes.

s Tank trucks come every day ortwo to pick up the milk.

s Milk is pumped into the insulatedtank truck—which is like a giant Thermos® bottle on wheels.

s The tank truck keeps milk freshand cold on its way to the dairyprocessing plant.

At the Processing PlantMilk samples are first tested in a lab to

ensure that only the purest milk is used.Milk that isn’t top quality or that hasn’t been kept cold enough is not processedfor people to drink.

Homogenize

s The milk is then homogenized tobreak the butterfat particles intotiny, uniform globules.

s Homogenizing ensures that thebutterfat particles are uniformly

distributed throughout the milk.s If milk wasn’t homogenized,

the cream would rise to the top.So you would have to shake orstir the milk before serving.

Pasteurize

s In 1856, Louis Pasteur, a Frenchscientist, discovered that heatingliquids to high temperatureskills bacteria.

s Today, milk is pasteurized by quicklyheating it to161°F for 15 secondsand then rapidly cooling it.

s Pasteurization protects the purityand flavor of milk without affectingits nutrient value.

Milk is made into a variety of products,including:

s White and chocolate milk s Buttermilk

s Cheeses Cottage cheeses Yogurt s Ice cream and frozen yogurt s Butters Cream, sour cream, and

whipped cream

At the Grocery It takes about 2 days from the time milk

leaves the cow until the time it reachesthe grocery store. At the grocery, milk is kept refrigerated at 40°F or lower.

Handling Milk at HomeConsumers can help keep milk pure andsafe by following the 3 C’s:Keep milk cleanKeep milk coveredKeep milk cold

s Store milk in its own container orin a clean pitcher. Do not touch thepouring lip of the container.

s Keep the milk container coveredor resealed when done pouring.Milk quickly picks up flavors of other foods in the refrigerator.

s Because milk is perishable, it must be refrigerated at 40°F or colder.Store milk in the coldest part of

your refrigerator.

4

What MilkDoes for YouOne delicious cup of ice cold milk provides:

%Daily

Value

30% calciumfor strong bones and teeth

24% riboflavinfor healthy skin

16% proteinto build strong muscles

10% vitamin Afor night vision

Students age 6 to 10 need at least 3 servings from the Milk Groupeach day to get the nutrientsthey need.



OUTCOMES

Students will be able to:

• Explain the importance of milk in a nutritious diet

• State the steps in producing/ processing milk from the cowto the home

• Describe the safeguards for keepingmilk clean and fresh

• Describe several characteristicsof cows

ADVANCE PREPARATION

• Review pages 3–4 to familiarize yourself with the milk productionprocess.

SUGGESTEDINSTRUCTIONAL STRATEGIES

Setting the StageArouse students’ interest in the topic

with a technique such as:

• Passing around several milk containers. Have students examinethe cartons and identify anyunfamiliar words. Write the

words on the board.• Conducting a brainstorm listing

all the information students know

about milk and/or cows.• Posing a riddle. For example:

‘‘I am 5' tall and weigh 1400 pounds.I eat 90 pounds of food and drink a bathtub full of water each day.

What am I?’’• Asking a series of questions

including:—What is a dairy food?

(A food made from milk)—What dairy foods do you

eat regularly?—What dairy food is your favorite?

• Preteaching any unfamiliar vocabulary on the poster and/orstudent handout.

Using the Mini Poster

Discuss the poster, one section at a time.Use one or more of the following ideasduring your presentation:

• Supplement the information on the

poster with information from pages2–4 that you feel is appropriate for

your students.• Distribute the mini poster handout.

Have students focus on the side with four pictures.For each picture on the mini poster,have students read the correspond-ing information.

• Have the class brainstorm additionalquestions that come to mind as theystudy the mini poster, e.g.:—What are those round buildings

behind the barn?—How many cows do most

farmers have?—How much milk does a cow make

each day?Provide resources for studentsto research their questions. Havestudents report findings to the class.

• List some of the interesting cow

facts from pages 2–4. Work withstudents to come up with real-lifeexamples to make these abstract concepts more concrete.For example:—A cow weighs1400 pounds.

That’s equal to 28 children who weigh 50 pounds each.

—A cow spends 61 ⁄ 2 hours a dayeating. That’s the same lengthof time as a school day.

—It takes 2 days for the cow’sbody to turn feed into milk.It takes another 2 days for themilk to get from the cow to thegrocery. Grass that is eaten onFriday becomes milk by Sundayand is in a carton in the grocerystore by Tuesday.

• Have students identify each point in milk production when specialeffort is made to keep the product

cool and/or pure.• After discussing the mini poster,

help the class summarize the“big idea” of each picture.

• Duplicate and send home a copyof the Parent Letter on page11witheach student.

ACTIVITY PLAN

5



Using the Student Handout

The student handout is designed for

grades 3–5. It can also be modified to work with younger students.

Back (Quizzes and Cow Facts)

• Use props to illustrate some of the ‘‘Incredible Cow Facts’’ (e.g.)Bring in something that weighs25 pounds to show how muchmilk is in a full udder.

• Make the ‘‘Orange Cow’’ recipein class. Or, have students make it

at home and report back on howthey liked it.

• Use the information on page 3and the diagram of the cow onthe student handout to explain theprocess of digestion in cows.

• Use cups (or clean 1 ⁄ 2 pint milk cartons) to illustrate the numberof cups of milk needed to makeeach product listed in ‘‘How MuchMilk Does It Take?’’

• List all the foods students namein the ‘‘Are You Calcium Smart?’’Quiz. Have students bring in foodpackages with nutrition labels forthe foods they named. Check to seeif milk or cheese is one of the top3 ingredients. Also check to see if there is10% or more calcium ineach serving.

GOING FURTHER

Tasting Party

Hold a tasting party of dairy foods.Select 3 variations of the same product —white milk, chocolate milk, andstrawberry milk. Or, select 3 different products. Try to select at least oneor two unfamiliar products amongthe three.

NOTES:

• Make sure to serve the milk ice coldfor best acceptance by students.

• You may be able to get foodsdonated from your school foodservice or from parents.

• Remember, all students need is ataste—1–2 oz of fluid milk; 1 ⁄ 2–1ozcheese; 1–2 T of yogurt.

• If you do not have access to arefrigerator, most dairy productscan be stored for several hoursin an ice chest with ice.

Milk Containers MathCollect empty milk cartons and jugsin a variety of sizes. Fill some of thecontainers with water. Have studentstransfer the liquid to other milk containers to determine how manypints are in a quart, quarts in a half gallon, etc.

Milk Cow-Paign Poster

Have students create posters for

the school cafeteria using informationlearned in this unit. The posters shouldencourage other students to drink milk or eat other dairy products.

Food Chain Chain

Have students make a food chainchain representing the informationin the Milk from Cow to You poster.Cut paper strips from heavy paper tomake links in the chain. Each paper

loop should be labeled to represent astep in the food chain. You may also want students to hang pictures fromeach loop.

6



Holstein Patterns

No two Holsteins have the same pattern

of spots—just as no two people havethe same fingerprints. Have your classcreate their own unique Holsteins.

Distribute the Cow Outline (page 8).Have students put their names on theback. Using black paint and a spongeor their thumb, have students createa Holstein pattern on the cow outline.

Once the cow paintings are dry, havestudents examine their cow and look for a distinguishing pattern such as a‘‘Tic-Tac-Toe’’ or ‘‘Big Dipper’’ pattern.

Have students think of a name for theircow based on the pattern they identify.Have them write the name of the cowon the back of the paper.

Hang all the cows around the roomand see if students can identify theirown cow by using her name toremember her pattern.

Moo MasksHave students create cow masks

with 1 large dinner-size paper plateand 2 small dessert plates (1 cut in half).Have them staple or glue the platestogether, as shown. Cut holes for theeyes. Then suggest students add amouth, nostrils, spots, etc. Also, havestudents add an ear tag, putting theirown birthdate in numerals onthe tag. Have them

attach ribbon,string, yarn, orelastic to eachside of the mask.

From Moo to You

Distribute copies of the From Moo to

You worksheet on page10. Review theinstructions with students. Let studentsstart by coloring in any dairy foodsthey’ve eaten today. Suggest that theyexplain the handout to their parentsand then post it on the refrigerator orin some easy-to-see spot at home.

If you haven’t already sent the Parent Letter on page 11, you might want tosend it home with this handout.

Where We Drink Milk

Review the places people can drink

milk depicted on the Milk from Cow to You poster. Have students brainstormother places they can drink milk:airplanes, picnics, cars, etc.

Have children draw pictures of themselves drinking milk in theirfavorite place and write a sentencedescribing the place.

Pictures can be assembled in a classbook or posted on a bulletin board withpictures of milk and other dairy foods.

Milk Mix-Up

Distribute the Milk Mix-Up worksheet (page 9) depicting several steps in theproduction of milk—all out of sequence.Depending on their age level, studentsmight do one or more of the following:

s Color the picturess Cut out the pictures and paste them

down in the correct sequence on a

sheet of paper or in a mini-book s Number the pictures in sequences Create a flow chart to show the

sequence of milk productions Write a sentence under each picture

to describe that particular step inmilk production

Dairy Case Magic

Have students do research to find out how various dairy products are made.

Possible products to investigate includechocolate milk, cheese, yogurt, andice cream.

7

Rock-and-Roll Butter1 ⁄ 2 cup whipping cream

salt (optional)

Pour room temperature whipping cream into a cleanplastic jar. Screw on the lidtightly. Have students taketurns shaking the jar vigorously.(You may want to turn on somelively music for inspiration.)

After about10 minutes, yellowclumps will form as the butterfat particles stick together. Pour off the liquid (buttermilk). Rinse thebutter with cold water. Add a littlesalt, if you like. Serve on crackers.



COW OUTLINE

Copyright © 1995, NATIONAL DAIRY COUNCIL,® Rosemont, IL 60018-5616.

Material protected by this copyright may be reproduced for educational purposes.



MILK FROM COW MIX-UP





I make many delicious foods for you.Which ones do you like best?

Read the names of all the foods.

Each time you try one,color in that square.

The more foods you try,the prettier I get.

S t r a w b e r r y M i l k

S t r i n g

C h e e s e

B u t t e r m

i l k

S w i s s C h

e e s e

C h e d d a

r C h e e s e

Am e r i c a n C h e e s e

C h o c o l a

t e

M i l k

M i l k

M i l k

S t r a w b e r r y

Y o g u r t

Co t tage C heese

B l u e b e r r y Y o g u r t

M i l k S h a k e

I c e

C r e a m

Frozen Yogurt

W h i p p e d C r e a m

S o u r C r

e a m

B u t t e r

FROM MOO TO YOU





Dear Parents/Guardians:

Your child has been studying about how milk gets fromthe cow to your home. We’ve emphasized the care takento make sure milk is always safe and fresh tasting.

Nutrition experts suggest that children ages 6 to 10need 3 servings of Milk Group foods each day to get enough calcium. Milk, cheese, and yogurt are excellent sources of calcium.

School age children are forming food preferences they will carry into adulthood. Now is the time to encouragethem to try new foods—particularly nutritious foods.Listed below are 12 easy and inexpensive ways to serveMilk Group foods with ‘‘kid appeal.’’

Support your child in becoming a food taster.Have a variety of Milk Group foods available in your home for your child to taste. In fact, try one of theideas below…today!

Thank you very much, and good eating to you!Sincerely,

A D a i r y D o z e n

s F r e s h f r u i t a n

d y o g u r t

s C h o c o l a t e m i l

k

s C h e e s e a n d c r

a c k e r s

s C e r e a l a n d n u

t s m i x e d

w i t h y o g u r t

s G r i l l e d c h e e s e

s a n d w i c h

s T o a s t e r w a f f l

e t o p p e d w i t h

f r o z e n y o g u r

t

s I n s t a n t p u d d i n

g m a d e

w i t h m i l k

s S t r i n g c h e e s e

s F r e s h v e g e t a b l e s a n d d i p

m a d e o f :

— 1 c u p s o u r c r e

a m

— 1 c u p p l a i n y o

g u r t

— 1 p a c k a g e d r y

r a n c h

s a l a d d r e s s i n g

s S t r a w b e r r y - f l a

v o r e d m i l k

s M e l t e d c h e e s e

o n a b a g e l

o r t o r t i l l a

s A c r u n c h y a p

p l e a n d a g l a s s

o f

i c e c o l d m i l k

Q u i c k, E a s y,

E c o n o m i c a l ! !



Books forTeachers and

Other LeadersAbout Cows by Sara RathMinocqua, WI: Heartland Press,1987

Ice Creamby William JaspersohnNew York: Macmillan PublishingCompany, 1988

Books forIntermediate GradesThe Amazing Milk Book by Catherine Ross and Susan WallaceReading, MA: Addison-Wesley PublishingCompany, Inc., 1991

Mammals and Their Milk by Lucia AndersonNew York: Dodd, Mead and Company,1985

Milk by Dorothy TurnerMinneapolis: Carolrhoda Books,1989

Books forPrimary GradesExtra Cheese, Please! by Cris PetersonHonesdale, PA: Boyds Mills Press, 1994

What’s It Like to be a Dairy Farmer? by Susan PoskanzerMahwah, NJ: Troll Associates,1989

Milk From Cow To Carton by AlikiNew York: Harper Collins Publishers,1992

No Milk! by Jennifer EricssonNew York: Tambourine Books,1993

The Milk Makers by Gail GibbonsNew York: Macmillan PublishingCompany, 1985

Ice Creamby Stella KellerMilwaukee: Raintree Publisher, 1989

Make Mine Ice Creamby Melvin BergerNew York: Newbridge Comms, 1992

Milk by Donald Carriek New York: Greenwillow Books,1985

Calf See How They Grow by Mary LingNew York: Darling Kindersley, Inc., 1993

Other Programs fromDAIRY COUNCIL®

EAT THE FIVE FOOD GROUP WAY!®

This colorful interactive handout, andengaging teacher guide help childrenlearn key nutrition concepts. Yourstudents will research, act, and play

word games as they learn about thefood groups.

FOOD MODELSBring nutrition to life with these life-size, full-color cardboard photographsof 185 foods. Students love the mouth-

watering photos. And teachers canuse them again and again in dozensof teaching situations.

To obtain any of these materials listedabove, contact your local Dairy Councilor call 1-800-426-8271 for the DairyCouncil nearest you.

NUTRITIONEXPLORATIONS.ORG

For additional materials andresources for teaching nutrition,

vist www.NutritionExplorations.org.

ADDITIONAL TEACHER RESOURCES

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