Download or read book De Laval Dairy Hand Book written by De Laval Separator Company and published by . This book was released on 1916 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The De Laval Dairy Handbook written by De Laval Separator Company and published by . This book was released on 1929 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book De Laval Dairy Hand Book written by De Laval Separator Company and published by Rarebooksclub.com. This book was released on 2013-09 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...yields. Some cows that never gave a large daily yield, and therefore are not considered of the best, will, because they are persistent milkers, be almost certain to lead the herd for the year. TESTING THE MILK While weighing the milk is the first great step in weeding out the poor cows, it is only one step. Once each month each cow's milk should be tested by the Babcock test. About the middle of the month, a small sample of the milk, from both morning and evening milkings should be placed in a pint fruit jar with closed top. This sample is best taken by using a small dipper made especially for the purpose, and holding an ounce or two, sample being dipped from the milk pail as soon as the milking is done. An inexpensive Babcock tester can be bought that will test two samples at a time and do the work as well as a larger and more expensive machine. In any herd of five cows or more I would advise the purchase of the best cast iron 12 bottle tester to be had. With the rules sent with every machine, whether large or small, any person of average intelligence can make an accurate test from the samples saved in the fruit jar. The weight of the milk given for the month, multiplied by the per cent of fat as shown by this test, will give the yield of butter-fat for the month for each cow and at the end of year the sum of the months' totals will give the yearly production of each cow. As great a surprise awaits the owner who first tests his cows as when he first weighs their milk. Whatever the breed a difference of 2% will be found between the highest and lowest testing cows. Official yearly records of pure-bred cows show that the highest testing cow of each breed gives milk about twice as rich in butter-fat as the lowest testing cow of the same...
Download or read book De Laval Dairy Hand Book written by De Laval Company and published by . This book was released on 1920 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book DeLaval Dairy Handbook written by DeLaval Separator Company and published by . This book was released on 1916 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Book of the Dairy written by Wilhelm Fleischmann and published by Forgotten Books. This book was released on 2017-11-15 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Book of the Dairy: A Manual of the Science and Practice of Dairy Work The English editors have prepared this edition of Professor Fleischmann's comprehensive treatise on Dairying in the belief that in doing so they are placing in the hands of British dairy-farmers a work on the science and practice of their difficult art which will be found invaluable alike for study and for reference. They also believe that it forms a text-book specially well fitted to supplement and explain to students at our numerous Dairy Schools and Agricultural Colleges the practices of dairy management there shown in operation. Professor Fleischmann has long enjoyed the reputation of being one of the greatest living authorities on the science and practice of dairying, and his treatise in German is familiar to all specialists as the best work on the subject. The great advances made in agricultural education in this country in recent years have been the means of calling into existence a number of excellent works in the different depart ments of agricultural science; but the editors believe that Professor Fleischmann's work, in an English form, supplies, in the conventional phrase, a felt want. They trust that the addition of a considerable number of illustrations (not included in the German edition) will still further enhance its value. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book First Lessons in Dairying written by Hubert E. van Norman and published by Forgotten Books. This book was released on 2018-01-30 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from First Lessons in Dairying: A Handbook Setting Forth the Underlying Principles Dairying for the Student Beginner in the Laboratory and on the Farm The accumulating store of dairy knowledge has become too great to satisfactorily present it all in one volume. The problems Of the producer have been treated in a recent book, and it is only a year ago that the creamery butter maker was provided with a text book covering his work. Therefore, it is the needs Of the farm butter maker and handler Of milk for the factory or shipping station that the writer has attempted to meet. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Dairy Chemistry written by Henry Droop Richmond and published by Forgotten Books. This book was released on 2017-11-19 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Dairy Chemistry: A Practical Handbook for Dairy Chemists and Others Having Control of Dairies There is much to be said in favour of Storch's reasoning, and other evidence may be adduced in favour Of it. Butter, in which the globules are certainly more naked than in milk, can be prepared with about 85 to 86 per cent. Of fat; this is solid, because the solid fat globules are in close proximity cream, on the other hand, cannot be prepared with more than about 72 per cent. Of fat, and as this has the same consistency as butter at the same temperature, it may be assumed that the globules are in equally close proximity. This would agree with the view that each globule was surrounded by a layer, which increased the effective size. Storch himself has, however, shown that the fat in butter does not exist in the form of globules, but as a nearly homogeneous mass, containing water globules. Storch has adduced evidence, based on the property of ether to emulsify this mucoid substance, that butter-milk contains a larger amount than milk, and on this has deduced a theory that churning consists Of rubbing Off the membrane, with the effect that the globules coalesce. The author has proved experimentally the fact that buttermilk is richer in mucoid substance than milk by separating it with a cream separator. Storch considers this as confirmatory evidence of the presence of a membrane. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The De Laval Dairy Handbook written by and published by . This book was released on 1930 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book DeLaval Dairy Farming Handbook written by DeLaval International and published by . This book was released on 2011* with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manual of Milk Products Classic Reprint written by William A. Stocking and published by Forgotten Books. This book was released on 2017-10-14 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Manual of Milk Products The annual value of dairy products in the United States is more than six hundred million dollars. The handling of these products makes an industry of great commercial and economic importance. The time is rapidly passing when people regard milk, butter, cheese, and ice cream as luxuries to be used chiefly to please the taste. Rather, they are now used because they furnish valuable food nutrients in desirable form. As the prob lem of feeding the cities becomes more acute and the food value of dairy products is more generally recognized, they will form a more important item in the human diet. The methods by which these products are handled influence decidedly their food value. It is, therefore, important that, in the handling of these products, the best practices should be employed. During recent years much has been added'to our knowledge in this field and much has been written, but it is widely scattered through agricultural literature and is not easily accessible. This Manual has been prepared for the purpose of bringing to gether the work of the best authors into such form as to meet the needs of busy persons, both students and men in commercial work. The book is made up largely of quotations, credit being given in each case. No claim is made to originality, my task being rather that of selection and arrangement. If the book meets a need, an effort will be made to keep it up to date. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Dairy Laboratory Guide Classic Reprint written by Charles W. Melick and published by Forgotten Books. This book was released on 2015-08-04 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Dairy Laboratory Guide Exercises in the operation of boilers and engines are not included in this manual because that work should be taken up in the mechanic arts department. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Laboratory Book of Dairy Analysis Classic Reprint written by H. Droop Richmond and published by . This book was released on 2016-06-22 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Laboratory Book of Dairy Analysis In the Appendix the composition and preparation of the various solutions is detailed. Tables are given to facilitate the working out of results these Tables are condensed to occupy one page each, and the saving of time by avoiding the turning over of pages will more than compensate for the slight extra labour due to the condensation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Testing Milk and Its Products written by E. H. Farrington and published by Forgotten Books. This book was released on 2017-10-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Testing Milk and Its Products: A Manual for Dairy Students, Creamery and Cheese-Factory Factory Operators and Dairy Farmers The need of arapid, accurate and inexpensive method of determining the amount of butter fat in milk and other dairy products became more and more apparent, in this country and abroad, with the progress of the dairy industry, and especially with the growth of the factory system of butter and cheese making during the last few decades. SO long as each farmer made his'own butter and sold it to private customers or at the village grocery, it was not a matter of much importance to others whether the milk produced by his cows was rich or poor. But as creameries and cheese factories mul tiplied, and farmers in the dairy sections of our coun try became to a large extent patrons of one or the other of these, a system of equitable payment for the milk or cream delivered became a vital question. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Relation of Temperature Humidity and Pressure written by Walter Wrfisk and published by Forgotten Books. This book was released on 2018-02-07 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Relation of Temperature, Humidity and Pressure: To Dairy Operations, a Handbook for Dairymen Temperature has two influences on dairy opera tions: it regulates the growth of micro - organisms, and it has a physical effect on certain operations and on the quality of the finished product. The Influence of Temperature on the Growth of M two - Organisms. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book A Dairy Laboratory Guide Classic Reprint written by Harold Ellis Ross and published by Forgotten Books. This book was released on 2016-09-28 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Dairy Laboratory Guide The beginner may be saved much useless time and labor by helpful suggestions at the proper time. This Manual is designed as a guide to students in. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Milk Cheese and Butter written by John Oliver and published by Forgotten Books. This book was released on 2018-03-10 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Milk, Cheese, and Butter: A Practical Handbook on Their Properties and the Processes of Their Production, Including a Chapter on Cream and the Methods of Its Separation From Milk Dairy-farmer or the Dairyman, neither of whom is necessarily a maker of cheese or butter. For this apt and comprehensive term we are indebted to Dr. F. T. Bond, of Gloucester, who has laid the community under far greater obligations by organising the first British Dairy Conference, as well as by personal research and enthusiasm in the spread of knowledge. Now that his rivals of America and the Continent are pressing on eagerly and persistently to the attainment of the best methods, it is more than ever necessary that the British Dairyer should master his art. This cannot be done without a thorough study of milk - its composition, character, and capabilities, and the influences to which these are subject - as a preliminary to careful study and observation of the processes by which cream, butter, and cheese are obtained from the milk. And with this there must be unwearying endeavour after perfection in the actual work of the dairy. Unless the theory of his art be understood, the Dairyer will either repeat the same procedure day by day without reference to changing con ditions which may upset his methods; or he will alter his methods blindly, following (it may be) mere convenience only, or taking up with practices which are inconsistent with the system or conditions under which he has to work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
