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Rb32-270 A Seven Year Study Of A Milk Supply, P.A. Downs
Rb32-270 A Seven Year Study Of A Milk Supply, P.A. Downs
University of Nebraska-Lincoln Extension: Historical Materials
The amount of butter produced by the grain-belt states is evidence that a great many cows are milked by the midwestern farmer. Most of this milk is separated on the farm, the cream is sold, and the skimmilk is fed to hogs and other livestock. As the market for fluid milk has developed, many farmers near the cities have turned to the sale of milk, because it affords a better return for the butterfat sold. Much of the milk produced for sale as fluid milk is produced under practically the same conditions as milk which is produced primarily for the …
Rb32-266 Cooling Milk On Nebraska Farms, P.A. Downs, E.B. Lewis
Rb32-266 Cooling Milk On Nebraska Farms, P.A. Downs, E.B. Lewis
University of Nebraska-Lincoln Extension: Historical Materials
The desire of Nebraska people to continue the improvement of living conditions and to secure more healthful foods has been responsible for many changes in methods of caring for milk. One of the important factors in keeping milk sweet and of good quality is the process of cooling and keeping it cool until used. Three of these processes are as follows: placing containers of warm milk in any quantity of still water or still air at temperatures ranging from freezing to within a few degrees of the temperature of the milk, placing the containers in such positions that air or …