Experiments in the Production of Sanitary Milk (Classic Reprint) PDF Download
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Author: Horace Atwood
Publisher: Forgotten Books
ISBN: 9780364152065
Category : Science
Languages : en
Pages : 36
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Book Description
Excerpt from Experiments in the Production of Sanitary Milk The cooling apparatus employed is of the usual type and is shown in Fig. I. During the tests reported in tables I and II it was washed as is customary, first with lukewarm water, then with hot water to which washing compound was added, and finally rinsed with scalding water. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Horace Atwood
Publisher: Forgotten Books
ISBN: 9780364152065
Category : Science
Languages : en
Pages : 36
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Book Description
Excerpt from Experiments in the Production of Sanitary Milk The cooling apparatus employed is of the usual type and is shown in Fig. I. During the tests reported in tables I and II it was washed as is customary, first with lukewarm water, then with hot water to which washing compound was added, and finally rinsed with scalding water. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Horace Atwood
Publisher:
ISBN:
Category : Milk hygiene
Languages : en
Pages : 105
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Book Description
Author: W. K. Brainerd
Publisher: Palala Press
ISBN: 9781354861790
Category :
Languages : en
Pages : 30
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Gertrude B. De Loach
Publisher:
ISBN:
Category : Apples
Languages : en
Pages : 554
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Book Description
Author: Harry Snyder
Publisher:
ISBN: 9781330641736
Category : Business & Economics
Languages : en
Pages : 222
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Book Description
Excerpt from Dairy Chemistry This work is the outgrowth of a course of lectures given by the author for a number of years to the students of the Agricultural Department of the University of Minnesota. During recent years material progress has been made in dairying, and in writing this book it has been the aim briefly to incorporate the results of the more important investigations on the subject. In the preparation of the work extensive use has been made of the bulletins and reports of the Agricultural Experiment Stations of the United States and of other works on the subject. It is the aim to present in as concise a form as possible the principal changes that take place in the handling of milk and in its manufacture into butter and cheese. While our present knowledge of some phases of the subject is incomplete, there are many facts that are known and have been found very useful as an aid in the production of dairy products of the highest sanitary and market value. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Durrett Nicholls
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 56
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Author: G. S. Thomson
Publisher:
ISBN: 9781332217113
Category : Business & Economics
Languages : en
Pages : 32
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Excerpt from Experiments in the Hand-Feeding of Cows: For Milk and Butter Production The tests enumerated in this paper were commenced in the second week of March by Messrs. Crawford, of Normanville; Wyllie, of Kapunda; and Ridgway, of the Grange, and continued until the end of May. To these gentlemen, who carried out the respective duties of weighing the food, taking the fat percentages, and weighing the milk, I am greatly indebted; and I can assure readers that all precautions were adopted to furnish reliable results. Along with the above duties Mr. Crawford kept a register of the cream returns, and a full account of the churning and butter manufactured throughout the working of the experiment. Mr. Wyllie did likewise, and extended the testing by conducting other experiments of an important character. In the special milk and acidity determinations I have to thank Messrs. Lauterbach, of Wilmington Dairy Factory; Davidson, Millicent; and Leditschke, Point Pass; and Mr. Goyder, F.C.S., Government Analyst, for a number of quantitative analyses of samples of butter, Determinations and Analyses Made. The following are the total number of samples tested, weights of milk taken, together with the quantitative analyses of butter and milk. In reviewing the work accomplished it must be made clear that the feeding trials were not conducted with a view to test the merits of a large number of rations, but to find out the best of those practised in the State. To furnish authentic proof of the qualities of foods given it would be necessary to carry on experiments for months, and to allot for each particular mixture a term of feeding that would extend for at least fourteen days. Again, in changing the food it is deemed advisable to defer making tests and weighing the milk until the cows have become accustomed to the new diet, when the constituents of the previous ration will not interfere with the digestion of the fresh food, and adversely influence the yield of milk. In our trials we have shortened the customary duration of feeding to ten and seven days, respectively, and no time was given betwixt the change of rations for reasons explained in recording the experiments. Further, our system of feeding does not include a great variety of foods, and our cows were not fortunate in having the advantage of abundance of green growing fodder and a variety of straw. It will be understood, in carrying out, feeding trials in South Australia, that a variety of conditions have to be considered which are not common in other countries, hence the results will differ in some respects from those found elsewhere. Readers might take notice of the ready response that the test cows gave to the change in rations and it may be said that the ration containing Sunlight oilcake (copra) claims a high position as a nutritive and stimulating food. The milk-producing properties are very pronounced, and much testing would be necessary before one could determine the extent of its true qualities. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Samuel Henry Ayers
Publisher: Forgotten Books
ISBN: 9781528084826
Category : Science
Languages : en
Pages : 34
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Excerpt from The Present Status of the Pasteurization of Milk Another objection to pasteurized milk has been that bacteria grow faster m it than 1n raw milk. In spite of several experiments which seem to prove this point, it has never been thoroughly established. It has been found that the rate of bacterial increase is approximately the same in raw milk and in pasteurized milk having about the same bacterial content. It is often stated that pasteurization, even if it does kill bacteria, does not destroy poisonous products of their growth. This can hardly be considered a real objection, for if these products are present in raw milk they must be consumed with it, and if pasteurization does not destroy them the pasteurized milk would be no worse than raw milk containing the same products. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William Durrett Nicholls
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 43
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Book Description
Author: J. Walter Leather
Publisher: Forgotten Books
ISBN: 9780666764843
Category : Business & Economics
Languages : en
Pages : 44
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Book Description
Excerpt from The Yield and Composition of the Milk of the Montgomery Herd at Pusa and Errors in Milk Tests As dr. Leather has kindly insisted on my name appearing on the cover of this Memoir, I feel bound to explain that my share in its production was limited to arrangements at the dairy for a portion of the tests and to arm-chair criticism from the farmer's point of View. The whole of the work, involving a very large number of mathe metical calculations, was done by Dr. Leather, and cannot have been in any way facilitated by my collaboration. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
