Author: Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 54
Book Description
New York State Dairy Statistics
Author: New York State Dairy Statistics
Author: Dairy Statistics
Author: Dairy Statistics
Author: Dairy Statistics
Author: United States. Bureau of Agricultural Economics. Division of Statistical and Historical ResearchPublisher:
ISBN:
Category : Cattle
Languages : en
Pages : 260
Book Description
A Handbook of Dairy Statistics
Author: Thomas Ross PirtlePublisher:
ISBN:
Category : Dairying
Languages : en
Pages : 144
Book Description
Statistics Relative to the Dairy Industry in New York State
Author: New York (State). Department of Agriculture and MarketsPublisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 390
Book Description
Dairy Statistics Through 1960
Author: Annual Report
Author: New York (State). Department of Agriculture and MarketsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 812
Book Description
1917/18-1919, 1921-1922, 1924-1926 include the reports of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station, Geneva, N. Y., 1918-1919, 1921-1922, 1924-1926. 1919-1920 include reports of the Council of Farms and Markets, Division of Agriculture and Division of Foods and Markets.
Milk Quality
Author: F. HardingPublisher: Springer
ISBN: 1461521955
Category : Technology & Engineering
Languages : en
Pages : 178
Book Description
Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.