Economic And Functional Characteristics of Farm Dairy Buildings
Economic And Functional Characteristics of Farm Dairy Buildings
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To quickly assess the difficulty of the text, read a short excerpt:
. .
. . 350 350 350 350 350 350 350 350 " Separate cloth used for each cow on 118 farms.
b Strippings added to milk on 169 farms.
c An undesirable practice.
d More than one cow milked between sterilizations.
e Sterilizing solution not used.
1953] ECONOMIC AND FUNCTIONAL CHARACTEBISTICS OF DAIRY BUILDINGS 37 Sanitation. The production of high-quality milk requires care in both the premilking and the milking operations. Table 16 shows how frequently some of the more important procedures were foll...owed.
Also, sanitary conditions in the milkhouse must be maintained. Besides keeping the milkhouse clean, this requires sterilization of equipment and cooling of milk. Practices followed in this portion of the sanitation program are indicated below: Equipment washed and rinsed Number of farms Boiling water with sterilizing solution 64 Only boiling water 9 Cold water with sterilizing solution 4 Only cold water 6 Water Ii5 with sterilizing solution 252 Only water at 115 15 Equipment protected between milkings Kept in a sterile chamber 160 Inverted in a protected place 133 Inadequately protected 57 Milk taken to milkhouse Immediately 273 After some delay 77 Milk cooled Immediately 233 Within an hour 103 After an hour 14 Three farms used live steam in addition to water at not less than 115.
What to read after Economic And Functional Characteristics of Farm Dairy Buildings?
You can find similar books in the "Read Also" column, or choose other free books by Roy Neuman Van Arsdall to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
. .
. . 350 350 350 350 350 350 350 350 " Separate cloth used for each cow on 118 farms.
b Strippings added to milk on 169 farms.
c An undesirable practice.
d More than one cow milked between sterilizations.
e Sterilizing solution not used.
1953] ECONOMIC AND FUNCTIONAL CHARACTEBISTICS OF DAIRY BUILDINGS 37 Sanitation. The production of high-quality milk requires care in both the premilking and the milking operations. Table 16 shows how frequently some of the more important procedures were foll...owed.
Also, sanitary conditions in the milkhouse must be maintained. Besides keeping the milkhouse clean, this requires sterilization of equipment and cooling of milk. Practices followed in this portion of the sanitation program are indicated below: Equipment washed and rinsed Number of farms Boiling water with sterilizing solution 64 Only boiling water 9 Cold water with sterilizing solution 4 Only cold water 6 Water Ii5 with sterilizing solution 252 Only water at 115 15 Equipment protected between milkings Kept in a sterile chamber 160 Inverted in a protected place 133 Inadequately protected 57 Milk taken to milkhouse Immediately 273 After some delay 77 Milk cooled Immediately 233 Within an hour 103 After an hour 14 Three farms used live steam in addition to water at not less than 115.
What to read after Economic And Functional Characteristics of Farm Dairy Buildings?
You can find similar books in the "Read Also" column, or choose other free books by Roy Neuman Van Arsdall to read onlineMoreLess
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