"Dairymen lose thousands of dollars annually because of poorly cooled milk and cream. These losses occur because the milk or cram is returned by dealers to the farmers, and because of low-grade manufactured products which bring low prices. Every dairyman who produces and delivers a high grade o...

Ausführliche Beschreibung

Bibliographische Detailangaben

1. Verfasser:	Gamble, J. A. (VerfasserIn)
Format:	Buch
Sprache:	English
Veröffentlicht:	Washington, D.C. U.S. Dept. of Agriculture 1918
Schriftenreihe:	Farmers' bulletin 976
Schlagworte:	Milk / Cooling
Zusammenfassung:	"Dairymen lose thousands of dollars annually because of poorly cooled milk and cream. These losses occur because the milk or cram is returned by dealers to the farmers, and because of low-grade manufactured products which bring low prices. Every dairyman who produces and delivers a high grade of milk or cream raises the average quality of all milk and cream with which it is pooled, and as a result a better product reaches the consumer. Proper colling is just as important with cream as with milk, especially as cream usually is delivered less frequently and therefore has greater opportunity to undergo undesirable fermentations. Proper cooling is easily done with little additional equipment and labor. Natural ice can be had on the diary farms that produce 85 per cent of this country's milk and cream supply. Even where ice is not available, milk and cream, by better use of available cooling facilities may be cooled more effectively than at present."--P. [2]
Beschreibung:	Necessity for prompt cooling -- Development of bacteria in milk -- The principle of cooling -- Use of surface coolers -- Milk-cooling tanks -- Use of well or spring water for cooling milk -- Keeping milk cool during shipment -- How to stop milk losses -- The cooling of cream
Beschreibung:	16 p. ill., 1 map