Judging Quality in Dairy Products

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade

Utilization of Surplus Milk in the Small Dairy Plant: 1. Soft Cheeses, Spreading Types

This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described

Utilization of Surplus Milk in the Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese

The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented

Analysis of data systems requirements for global crop production forecasting in the 1985 time frame

Data systems concepts that would be needed to implement the objective of the global crop production forecasting in an orderly transition from experimental to operational status in the 1985 time frame were examined. Information needs of users were converted into data system requirements, and the influence of these requirements on the formulation of a conceptual data system was analyzed. Any potential problem areas in meeting these data system requirements were identified in an iterative process

Utilization of Surplus Milk in the Small Dairy Plant: 2. Soft and Semi-soft Hoop Drained Cheeses

The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented

Judging Quality in Dairy Products

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade

Using permeable membranes to produce hydrogen and oxygen from water

Concept may make it profitable to obtain hydrogen fuel from water. Laboratory tests have demonstrated that method enables decomposition of water several orders of magnitude beyond equilibrium state where only small amounts of free hydrogen are present

Utilization of Surplus Milk in the Small Dairy Plant: 4. Stirred Curd Types of Cheese

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented

Cooling, Storage, and Transporation of Milk and Cream

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold