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Full-Text Articles in Food Science
Cheese : As I Know It, E W H Maslin
Cheese : As I Know It, E W H Maslin
Journal of the Department of Agriculture, Western Australia, Series 4
IT is probable that cheese was made accidentally in the first instance, by the carrying of milk in the stomachs of animals, when the milk clotting enzymes of the stomach converted the liquid milk into a junket or a solid mass.
Antibiotic Residues In Milk : The Farmer's Responsibility, N Ingleton
Antibiotic Residues In Milk : The Farmer's Responsibility, N Ingleton
Journal of the Department of Agriculture, Western Australia, Series 4
THE LEVEL of antibiotic residues in commercial milk supplies has been steadily increasing over the past few years.
These residues find their way into the bulk milk as a result of milk from cows under antibiotic treatment for mastitis or other infections being included in the bulk milk for sale.
Dairy Club 1961, South Dakota State College