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Articles 121 - 127 of 127
Full-Text Articles in Dairy Science
Leaflet No 1000 - Rate Of Milking With Machines - Further Results From Western Australian Herds, R. A. Bettenay
Leaflet No 1000 - Rate Of Milking With Machines - Further Results From Western Australian Herds, R. A. Bettenay
Bulletins 1 - 2999
IN an earlier article by this Department (Vol. XXVI No. 2 PP. 99-104) some introductory remarks were made on a study being conducted on the rate of milking by machine, and preliminary findings were recorded. The conclusion was reached that the rate of milking on most farms was too slow, it being considered that in the vicinity of five minutes per cow should be sufficient under machine milking and that, if the teat cups were left on for a longer period than this, damage to the udder was likely to follow.
Use Milk - An Essential Food, University Of Nebraska - Lincoln
Use Milk - An Essential Food, University Of Nebraska - Lincoln
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.
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.
Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung
Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung
Nebraska Agricultural Experiment Station: Historical Circulars
The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.
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.
Bovine Tuberculosis, L. Van Es
Bovine Tuberculosis, L. Van Es
Nebraska Agricultural Experiment Station: Historical Circulars
Tuberculosis affects all species of domestic mammals although with different degrees of intensity and frequency. Cattle and swine furnish the greatest number of cases.
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.