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Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson
Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson
Nebraska Agricultural Experiment Station: Historical Circulars
In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.
Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs
Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.
Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs
Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.
Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs
Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described.
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
Fifty Years Of Achievement In Agricultural Investigation, R. T. Prescott
Fifty Years Of Achievement In Agricultural Investigation, R. T. Prescott
Nebraska Agricultural Experiment Station: Historical Circulars
In Nebraska, a hustling frontier state in 1887, the legislature hesitated not at all in taking advantage of the provisions of the Hatch Act, and now that fifty years have elapsed since the Station was founded, seventy-five years since the Land Grant College Act was passed and the U. S. Department of Agriculture established, and almost twenty-five years since the Agricultural Extension Service was added, it seems worth while to present a general summary of achievement within the state. The main object will be to show some of the important things that have been learned through the investigations of the …
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
Selection, Breeding, Methods Means More Milk, H. P. Davis
Selection, Breeding, Methods Means More Milk, H. P. Davis
Nebraska Agricultural Experiment Station: Historical Circulars
Milk good cows. It pays if you know how. Good dairy cows will always make money. Scrub, poor, or common cows never bring a good profit and usually cause a loss. Why waste feed and labor on inefficient producers, the kind that never make a satisfactory profit? Join a cow testing association. Let the tester keep books on your cows and let the milk scale and the milk sheet point out the money makers. Improvement comes only from selection and breeding.
Feeding The Dairy Cow, H. P. Davis
Feeding The Dairy Cow, H. P. Davis
Nebraska Agricultural Experiment Station: Historical Circulars
Cows produce milk from feed and water only. Therefore feed in proper quantity and quality is usually the limiting factor governing a cow's production up to the limit of her capacity.
Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen
Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen
Nebraska Agricultural Experiment Station: Historical Circulars
The dairymen of this country have suffered enormous losses due to the lower price received for poor butter. The present need is for a survey of the situation that shall result in a thoro understanding and cooperation of cream producers, creamery men, legislators, and educators.