RB32-266 Cooling Milk on Nebraska Farms


Autoria(s): Downs, P.A.; Lewis, E.B.
Data(s)

01/01/1932

Resumo

The desire of Nebraska people to continue the improvement of living conditions and to secure more healthful foods has been responsible for many changes in methods of caring for milk. One of the important factors in keeping milk sweet and of good quality is the process of cooling and keeping it cool until used. Three of these processes are as follows: placing containers of warm milk in any quantity of still water or still air at temperatures ranging from freezing to within a few degrees of the temperature of the milk, placing the containers in such positions that air or water are circulated around them, and causing the milk to flow in such manner that a thin film comes in contact with a surface which is cooled by air or liquids varying in temperature from 10 degrees Fahrenheit to a few degrees below that of the milk. After some of the heat has been removed the milk is stored under conditions very similar to those found in cooling processes. This 1932 research bulletin discusses why milk is cooled, why milk sours, how bacteria grows, and the many ways that milk can be cooled.

Formato

application/pdf

Identificador

http://digitalcommons.unl.edu/extensionhist/1857

http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=2864&context=extensionhist

Publicador

DigitalCommons@University of Nebraska - Lincoln

Fonte

Historical Materials from University of Nebraska-Lincoln Extension

Palavras-Chave #RB32-266 #cooling #milk #Nebraska #farms #cool milk #milk sours #bacterial growth #temperatures #temperature #clean milk #bacterial count #heat #livestock #cattle #cows #milk cows #bacteria #heat transfer #climatic conditions #tests #cooling tank #tank #circulating #still cooling water #milk cans #internal cooler #brine tank #dairy husbandry #agricultural engineering #research bulletni #extension publication #Agriculture #Curriculum and Instruction
Tipo

text