Illustrated Lecture on the Production of Clean Milk PDF Download
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Author:
Publisher:
ISBN:
Category : Milk yield
Languages : en
Pages : 22
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Book Description
Author:
Publisher:
ISBN:
Category : Milk yield
Languages : en
Pages : 22
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Book Description
Author: Ernest Kelly
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 20
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Book Description
Author: Wilfred Buckley
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 142
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Book Description
Author: F. M. Grant
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 24
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Book Description
Author: Luis Augusto Nero
Publisher: Academic Press
ISBN: 0128105313
Category : Technology & Engineering
Languages : en
Pages : 398
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Book Description
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk. - Provides current information related to raw milk's characteristics - Presents worldwide coverage of raw milk production and government guidelines - Addresses the benefits and hazards related to raw milk consumption - Analyzes the worldwide economic impact of raw milk production and consumption
Author: Kendra Smith-Howard
Publisher: Oxford University Press
ISBN: 0199899126
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
A close look at milk and its history as a pure and modern consumer product in American culture.
Author: Malcolm E. Castle
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 106
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Book Description
Author:
Publisher: Engineers India Research In
ISBN: 9788186732663
Category :
Languages : en
Pages : 176
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Book Description
Dairy Farm, Ration, Housing, Livestock management, Care manufacturing process, clean milk production, Dairy cattle economics, Diseases of animals, suppliers of equipment, packaging of milk.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309175771
Category : Medical
Languages : en
Pages : 276
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Book Description
The use of drugs in food animal production has resulted in benefits throughout the food industry; however, their use has also raised public health safety concerns. The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the major food-producing animal industriesâ€"poultry, dairy, beef, swine, and aquaculture. The volume discusses the prevalence of human pathogens in foods of animal origin. It also addresses the transfer of resistance in animal microbes to human pathogens and the resulting risk of human disease. The committee offers analysis and insight into these areas: Monitoring of drug residues. The book provides a brief overview of how the FDA and USDA monitor drug residues in foods of animal origin and describes quality assurance programs initiated by the poultry, dairy, beef, and swine industries. Antibiotic resistance. The committee reports what is known about this controversial problem and its potential effect on human health. The volume also looks at how drug use may be minimized with new approaches in genetics, nutrition, and animal management.
Author: Anne Mendelson
Publisher: Knopf
ISBN: 0385351216
Category : Cooking
Languages : en
Pages : 353
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Book Description
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.
