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Excerpt from Production and Inspection of Milk
Pure milk is obtained by milking healthy well-groomed cows in clean, sanitary surroundings, in thoroughly cleansed pails. And then cooling the milk to 50°f. Or lower, and bottling it or pouring it into tightly closed cans without allowing any contamination to occur from the milkers or other source. Legal phraseology is always ponderous and mystifying and milk inspection regulations may seem unnecessarily complicated. Nevertheless, the only fundamental idea is cleanliness and this idea is easily understood. Healthy cows, healthy attendants, wholesome feeding stuffs, clean water, clean milk utensils, and clean habits are the only requisites. This may be further reduced to two terms, the proper conception of cleanliness and the desire to be cleanly.
An ideal system of milk inspection includes a veterinary inspection of cows, stables, water supply and surroundings; a supervision of milk rooms, milk utensils and methods of cleaning them; supervision of methods of cooling milk and their effectiveness; control of the health and personal habits of the milkers; determination of the temperature at time of delivery, specific gravity, fat, total solids, acidity, presence of preservatives, and bacteria] content. The mere laboratory examina tion of samples of milk taken from dealers is not sufficient.
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Production and Inspection of Milk (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book from the late 19th century offers a comprehensive analysis of milk. It begins by detailing its vital role in feeding human infants and convalescents. With the understanding that milk can carry infectious diseases, the author then goes on to explore the nature of bacteria, especially those in milk. The author also examines sanitation and efficient milk-handling methods to ensure the health and safety of milk consumers, which had become a major undertaking as the industry rapidly evolved. The book subsequently reviews the impact of breed, age, milking methods, feeding, and other factors on milk composition. It discusses the emerging science of milk testing, the importance of milk components, and advancements in milk preservation techniques. The book provides a remarkable snapshot of the dairy industry and scientific understanding of milk in the late 19th century, and underscores the significance of milk as a key element in maintaining public health. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781332347452_0
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Production and Inspection of Milk Classic Reprint
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Production and Inspection of Milk (Classic Reprint)
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Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 366 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar. Bestandsnummer des Verkäufers 26088888/1
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