Proceedings of the World's Dairy Congress: Washington, D. C., October 2, 3; Philadelphia, Pa., October 4; Syracuse, N. Y., October 5, 6, 8, 9, 10, 1923, Volume 2U.S. Government Printing Office, 1924 |
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Common terms and phrases
Agriculture amount animals Association average Bacillus bacteria Bacterium bottles breeders breeding Bull butter butterfat calcium calcium caseinate calves casein cattle cause cent Chairman cheese Chicago churning coagulation colloidal condensed milk containing cost cows cream creameries cubic centimeters cultures dairy cows dairy industry dairy products dairymen dealers Department disease Doctor effect evaporated milk experiments factors farm farmers feeding fishy flavor gallons grade heat herds important increase infection Jour keeping quality lactation period lactic acid lactic acid bacteria lait laiteries lecithin machines manufacture mastitis ment metals method Milch milk production milk yield mineral obtained organisms paper Pasteurization percentage plant pounds of milk practical present protein quantity ration salt samples standard starter sterility streptococci tallowiness tank temperature Tillamook County tion trimethylamine tuberculosis udder United variations vitamin volatile acid Washington York
Popular passages
Page 1287 - No person shall sell to the prejudice of the purchaser any article of food or any drug which is not of the nature, substance, and quality of the article demanded...
Page 1060 - But further, no animal can live upon- a mixture of pure protein, fat, and carbohydrate, and even when the necessary inorganic material is carefully supplied, the animal still cannot flourish.
Page 1146 - ... for convenience, to the use of 1 liter of milk. KIND OF ACID. While many acids can be used, our work has been limited to the use of acetic, lactic, and hydrochloric acids. Preference, however, as the result of experience in this work, is given either to normal lactic acid or to a mixture consisting of 1 part of normal hydrochloric acid and 1 or 2 parts of normal acetic acid. It has been found that acetic alone does not always give a satisfactory coagulation of casein in undiluted milk. Satisfactory...
Page 765 - ... shall bear one of the designations provided in this regulation, which constitute the minimum requirements permitted in this State. No term shall be used to designate the grade or quality of milk or cream which is sold or offered for sale, except: "Certified" "Grade A raw" "Grade A pasteurized" "Grade B raw" "Grade B pasteurized" "Grade C raw" "Grade C pasteurized
Page 745 - ... Cuyahoga, Ohio. Mrs. FW Terflinger, Logansport, Ind. Mrs. JN Thomas, Matron Louisiana Hospital for Insane. Pineville. La. Mrs. CE Thompson, Gardner, Mass. Mrs. Hubert Work, Pueblo, Colo. Mrs. Frank Woodbury, Philadelphia, Pa. Mrs. Alice Wholey, Pittsburgh, Pa. AFTERNOON SESSION. THE PRESIDENT. — The meeting will please come to order. The first paper on the program, " Recent Efforts in the Treatment of Paresis," will not be presented owing to the illness of Dr.
Page 1327 - This is a brief review of Popular Bulletin No. 450, July, 1918, of this Station on Milking Machines: III. As a Source of Bacteria in Milk; IV. Methods of Maintaining in a Bacteria-Free Condition, by GLA Ruehle, Robert S. Breed, and George A. Smith. Anyone especially interested in the detailed account of the investigations will be furnished, on request, with a copy of the complete bulletin. Names of those who so request will be placed on the Station mailing list to receive future bulletins rt...
Page 1460 - F., or more, give an eiiema and three ounces of liquid petrolatum, and withhold feed until the temperature is normal and the calf ravenously hungry. Housing conditions should protect calves against extreme cold, sudden changes in temperature, and cold drafts from open doors. They should be kept dry, warm and clean. If the calf barn is large, and the control of temperature...
Page 963 - Cream shall be graded according to the following rules: First Grade Cream shall consist of cream that is clean, smooth, free from all undesirable odors, clean to the taste, and sweet or only slightly sour. Second Grade Cream shall consist of cream that is too sour to grade as first; that contains undesirable flavors or odors to a moderate degree; that is foamy, yeasty or slightly stale; or that is too old to pass as first grade cream. Third Grade Cream shall consist of cream that is very old, rancid,...
Page 998 - Fig. 72.) points upon which the product is judged. On the butter score card the distribution of the points is as follows : Flavor, 45; body, 25; color, 15; salt, 10; package, 5; total, 100 points. Butter scores and grades are quite well defined and understood in the large markets, but this is not so true of cheese, although there is a growing tendency to place the buying and selling of cheese more on a definite grade basis. Market requirements for cheese differ so much and...
Page 869 - Argentine have used arbitration machinery set up by the joint action of the Chamber of Commerce of the United States and the Chamber of Commerce of Buenos Aires.