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Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
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Book Description
Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
Get Book Here
Book Description
Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
Author: Deborah Valenze
Publisher: Yale University Press
ISBN: 0300175396
Category : Cooking
Languages : en
Pages : 469
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Book Description
The illuminating history of milk, from ancient myth to modern grocery store. How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies. Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer. Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.
Author: C. O'Connor
Publisher: ILRI (aka ILCA and ILRAD)
ISBN: 9291460001
Category : Dairy processing
Languages : en
Pages : 123
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Book Description
Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses; Milk microbiology; Microbiology of butter; Clean milk production; Sources of contamination; Cooling milk; Milk reception, dairy accounting and record keeping; Reception; Dairy accounting and record keeping; Milk processing; Milk separation; Buttermaking with fresh milk or cream; Buttermaking with sour whole milk; Ghee, butter oil and dry butterfat; Cheesemaking using fresh milk; Cheesemaking with sour skim milk; Milk fermentations; Cleaning, sanitising and sterilising dairy equipment; Dairy water supplies; Chemical used for cleaning; Cleaning procedure; Sampling and analysis of milk, milk products and water; Sampling; Milk pH; Titratable acidity test; Alcohol test; Clot-on-boiling test; Fat determination; Specific gravity of milk; Total solids (TS) in milk; Formaldehyde in milk; Methylene blue reduction test; Resazurin 10-minute test; Sediment or visible dirt test; Moisture content of butter; Salt content of butter; Protein content of milk by formaldehyde titration; Estimation of hardness in water; Dairy building design and construction; Site selection; Type of building; Arrangement and installation of equipment.
Author: Derrick Josi
Publisher:
ISBN: 9781956577006
Category :
Languages : en
Pages :
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Book Description
A storm cuts through the placid Oregon skies. Not a meteorological event-rather, an onslaught aimed at destroying the livelihood of dairy farmers across America. Standing in the bull's-eye is Derrick Josi, a fourth generation dairy farmer who has taken a stand against the lies, deceit, and personal attacks made by self-proclaimed activists across social media. This book offers readers a glimpse behind the curtain of a working dairy farm. Staying true to his charm and wit, Derrick does not shy away from sensitive topics. Rather, he presents reality in terms that are stark but sensitive?a balance as delicate as the lives for which he is responsible. This isn't just the story of one dairy farmer; it is the story of an industry worth defending.
Author: Charles William Walker-Tisdale
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 86
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Book Description
Author:
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 596
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Book Description
Author: Abbe Turner
Publisher:
ISBN: 9780578570013
Category :
Languages : en
Pages :
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Book Description
Abbe Turner just wrote the book she wished she could have read before she set out on her farm-based entrepreneurial path 17 years ago. Co-written with her daughter, Madeline, this inspirational collection of stories, insights, and tools is perfect for anyone who loves food - entrepreneurs, eaters, and farmers alike. The Land of Milk & Money spotlights a community of strong women who are here to help.When Abbe established Lucky Penny Farm in Portage County, Ohio back in 2002, she was a young mother, wife and professional fundraiser who was driven by a dream. She wanted to live off the land of her family's century farmstead, raise goats, make cheese, and feed her family from the bounty of the land and the sweat of her brow. That overflow of goodness has since been shared with an ever-widening audience of devotees who, since catching her vision of cultivating a more sustainable food and agricultural system that we all can live with, share in that vision's power. While The Land of Milk and Money revolves around Abbe's story, it is richly complemented by firsthand accounts from female dairy entrepreneurs throughout Ohio who have withstood their own challenges and setbacks, plus their resulting adjustments and victories. The 15 women profiled tell inspiring stories about making ends meet, building business, attending to matters of the home and heart, and finding balance among overlapping demands.
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 576
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Book Description
These reports cover the supply, demand, and price situation every week on a regional, national, and international basis for milk, butter, cheese, and dry and fluid products.
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 112
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Book Description
Author: Mark Kurlansky
Publisher: Bloomsbury Publishing USA
ISBN: 1632863847
Category : Cooking
Languages : en
Pages : 402
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Book Description
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
