In animal husbandry, milk that comes after the initial milking is complete, typically richer in fat and nutrients.
Compound of 'after' and 'breast' (Old English breost). A specialized dairy farming term used historically to distinguish the composition of milk at different stages of milking.
Dairy farmers have known for centuries that the last milk from a cow is the richest in fat—cream naturally rises and collects near the end of milking, which is why the 'afterbreast' was traditionally saved for making butter and cheese.
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