Dairying ...Correspondence College of Agriculture, 1910 |
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DAIRYING F Correspondence College of Agriculture,E. H. (Edward Holyoke) 1860 Farrington Keine Leseprobe verfügbar - 2016 |
DAIRYING F Correspondence College of Agriculture,E. H. (Edward Holyoke) 1860 Farrington Keine Leseprobe verfügbar - 2016 |
Häufige Begriffe und Wortgruppen
acid amount of milk average Babcock test bacteria bottles breed brine butter color butter fat butter maker buttermaker buttermilk calculation casein centrifugal centrifugal force cents per pound cheese churn clean cold water contains cooling cost cow giving cow stable cow's cream butter cream ripening cream separation cream testing creamery curd dairy cows degrees F factory Fahrenheit farmers fat globules feed figures germs gland grain granular butter granules heating herd increase keep lactation lactic acid bacteria machine milk and cream milk fat milk or cream milk produced milk record milk testing milker obtained odor package pail pasteurized placed Plate pounds of butter pounds of milk records refrigerator revolutions per minute salt sample separator bowl serum shallow setting silage skim milk sour sour cream speed starter supply sweet cream teat temperature tion tubs udder usually warm washing weight whole milk
Beliebte Passagen
Seite 107 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Seite 107 - Milk is hereby defined to be the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and five days after calving, or such longer period as may be necessary to render the milk practically colostrum free...
Seite 108 - Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat.
Seite 107 - Sweetened condensed milk is milk from which a considerable portion of water has been evaporated...
Seite 108 - Cheese is the sound, solid, and ripened product made from milk or cream by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning, and contains, in the water-free substance, not less than fifty (50) per cent of milk fat.
Seite 108 - Ice cream is a frozen product made from cream and sugar, with or without a natural flavoring, and contains not less than fourteen (14) per cent of milk fat.
Seite 6 - The offices of secretary and treasurer may be held by the same person, and a vice president may also be either the secretary or the treasurer.
Seite 13 - Station representatives shall be present at the last regular milking preceding the beginning of the test and shall satisfy himself that the cow is milked dry at that time. He shall note the hour at which this milking is made, and the final milking on the test must be made at exactly the same hour.
Seite 107 - Blended milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents.
Seite 6 - Whenever any vacancies occur in the board of directors by death, resignation, or otherwise, the same shall be filled without undue delay by the majority vote of the remaining members of the board. The person so chosen shall hold office until the next annual meeting or until his successor is elected and qualified. Section 4. The board of directors shall meet on the first...