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Search - Modern Dairying

Modern Dairying
Author: Anon.

MODERN DAIRYING - PREFACE - In no other industry has there been more rapid changes in recent years than in that of Dairying. The machinery and utensils invented a few years ago are being greatly improved, and many are now quite out of date. Inventive minds are constantly at work to improve existing methods. Chemists, bacteriologists, and others ... more »skilled in science have given earnest attention to investigating and improving the properties of dairy products. The necessity has therefore arisen for the publication of an up-to-date manual for the information of those engaged in Victoria in the Dairying Industry. The production of such a work, while being of special interest to the advanced butter and cheese maker, mill also, it is hoped, prove of service to all milk suppliers and dairy produce manufacturers. The two dairy experts-Messrs. D. Wilson and R. Croweattached to this Department have devoted themselves to the task of producing a work which, I trust, will be found to give all the information which correspondent S with the Department are fre-, quently asking for. The advice tendered, it is hoped, will have the effect of causing improvement on the part of some suppliers and manufacturers, for no matter how advanced a country may be in its methods of producing, there are always some laggards who bring reproach on those whose desires are to advance and not retard. We live in a progressive age. Times change, and we must change with them if we are to prosper. The marvellous progress which has taken place in the Dairying Industry ia Victoria is almost a matter of history, and came as a surprise to other countries and, aided as we are by science, the. extent of its further development and expansion is almost incomprehensible. It therefore behoves us to exercise the greatest cars in keeping 11p and increasing the high standard we have reached.. It is the ambition of the Department to keep in the front of all the British possessions as regards the industry to which this hachure has reference, and it is sincerely hoped that the object desired may be accomplished somewhat by the information herein contained. D. MARTIN, Secretary for Agriculture. Department of Agriculture, Melbourne, April, 1898. MODERN . DAIRYING. FACTORY BUTTER-XAKING. Rules for butter-making could easily be drawn up if the conditioils under which each butter-maker laboured were alike. If the milk were in the same order, the climatic conditions identical, and like appliances used, it could readily be disposed of. The conditions in different localities and vary. The circumstances are also constantly changing in each place. It would be of little advantage, therefore, to f r a i e rules without pointing out a method of applying them. More good will be derived from a general discussion of the subject. The subject will be shown from different stand-points, and it is hoped that in such form it will prove of the best service. The quality of butter largely depends on the treatment of the milk before it reaches the factory or creamery, and the condition of the milk when it reaches the butter-makers hands. , Milk should be drawn from the cows in as cleanly a manner as possible. The surroundings should also receive due attention. It is a pleasure to notice the recent rapid increase of modern well-drained and paved milking-yards together mith wellarranged and ventilated milking-sheds. Examples can be rnet mith in every district that serve as models for the neighbours to copy. IVh yards are convenient in their arrangement and paved it is easy and pleasant to work in and keep them clean. Milk is a great absorbent of bad odours, and a good medium for the development of bacteria...

ISBN-13: 9781408620748
ISBN-10: 140862074X
Publication Date: 1/31/2008
Pages: 68
Rating:

0 stars, based on 0 rating

Publisher: Read Books
Book Type: Paperback
Members Wishing: 0
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