Author: Vern Cleo ManhartPublisher:
ISBN:
Category : Butter
Languages : en
Pages : 16
Book Description
Cooling Cream on the Farm for Buttermaking
Author: Vern Cleo ManhartPublisher:
ISBN:
Category : Butter
Languages : en
Pages : 16
Book Description
Cooling Milk and Cream on the Farm
Author: J. A. GamblePublisher:
ISBN:
Category : Milk
Languages : en
Pages : 644
Book Description
"Dairymen lose thousands of dollars annually because of poorly cooled milk and cream. These losses occur because the milk or cram is returned by dealers to the farmers, and because of low-grade manufactured products which bring low prices. Every dairyman who produces and delivers a high grade of milk or cream raises the average quality of all milk and cream with which it is pooled, and as a result a better product reaches the consumer. Proper colling is just as important with cream as with milk, especially as cream usually is delivered less frequently and therefore has greater opportunity to undergo undesirable fermentations. Proper cooling is easily done with little additional equipment and labor. Natural ice can be had on the diary farms that produce 85 per cent of this country's milk and cream supply. Even where ice is not available, milk and cream, by better use of available cooling facilities may be cooled more effectively than at present."--Page 2
Farm Methods of Cooling Milk
Author: Fred Martin GrantPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24
Book Description
Chicago Dairy Produce
Author: The Farm-separator
Author: Edwin Harrison WebsterPublisher:
ISBN:
Category : Cream-separators
Languages : en
Pages : 52
Book Description
Bulletin
Author: Bulletin
Author: Vermont. Dept. of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 718
Book Description
New York Produce Review and American Creamery
Author: Library List
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1338
Book Description
Author: