Vocational Education Bulletin, Issue 154U.S. Government Printing Office, 1937 - Vocational education |
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30 percent available abnormal absorb accepted practice Aerate milk Allow ANALYSIS Operations bacteria present calcium hypochlorite cents chemical chemical compound chloride of lime collect dirt contagious abortion Cooling milk cotton disk dairy enterprises Department of Agriculture double boiler drain dust and odors easily dented farmers Film Strip flavors and odors free from dust gallons of water gases glass heat hot water hour before milking Immediately after milking immerse inflation type INTERPRETIVE SCIENCE Keep milk kill bacteria lime containing 24 manure Milk Equipment milk house milk pail milk utensils milking machine moisture number of bacteria ounces pasteurization percent available chlorine pint privy Provide sanitary QUALITY MILK PRODUCTION receptacle Remove rinse solutions rubber lining sample Sanitary Conditions SCIENCE AND RELATED scrub sediment Standard or accepted stock solution Strain milk suction type surface temperature of milk test tube tuberculosis udder diseases undesirable bacteria United States Department washing soda water supply
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Page 7 - ... used for treating dairy utensils are sodium hypochlorite, calcium hypochlorite, and compounds containing chloramines. Before using a chemical method it should be ascertained whether the board of health recognizes and permits its use. To make calcium hypochlorite, prepare a stock solution by making a smooth watery paste of 12 ounces of commercial chloride of lime containing 30 per cent Available chlorine (or 15 ounces of chloride of lime containing 24 per cent available chlorine), and then adding...
Page 11 - INTERPRETIVE SCIENCE AND RELATED INFORMATION Milk used by the farm family is usually consumed in the raw state, whereas the same milk sold in the city is usually pasteurized to protect consumers. Ordinary raw milk which has not been safeguarded by proper pasteurization can not be considered safe for drinking. Pasteurization is a common method of applying heat to milk so as to destroy as many bacteria as possible without producing undesirable changes in the milk. Many cities and towns now require...
Page 8 - PRODUCTION the utensils upside down in a clean, dry place free from dust and odors, and do not touch until needed. In milk plants, somewhat weaker solutions may be used. One-half pint of the stock solution may be added to every 8 gallons of water for the rinse solutions. This makes a dilution of 100 parts available chlorine to 1,000,000 parts of water. If the spray method is used instead of soaking, it is advisable to use the stronger solution — 1 pint of stock solution to 8 gallons of water. Job...
Page 3 - Federal board for vocational education. Analyses of special jobs in quality milk production operative training content, interpretive science, and related information for the enterprise of quality milk production. Washington, DC, 1931. 17 p. (Bulletin no. 154. Agricultural series no. 40.) The aim of this...
Page 7 - ... watery paste of 12 ounces of commercial chloride of lime containing 30 per cent Available chlorine (or 15 ounces of chloride of lime containing 24 per cent available chlorine), and then adding water slowly and stirring thoroughly until the solution amounts to 2 gallons. Then allow to settle and strain into a tightly closed glass bottle or jar and keep it in a cold dark room. Add 1 pint of this stock solution to every 8 gallons of water for the final rinse, which should be used immediately. To...
Page 1 - ANALYSES OF SPECIAL JOBS IN QUALITY MILK PRODUCTION — PROCEDURES AND PRACTICES FOR QUALITY MILK PRODUCTION ON FARMS.
Page 7 - ... chlorine), adding water slowly and stirring thoroughly until the solution amounts to 1 gallon; then dissolve 27 ounces of washing soda (use the common crystals, not powder or cooking soda) in 1 gallon of warm water. (If chloride of lime containing 24 percent available chlorine is used, it will require 34 ounces of washing soda to neutralize the additional lime.) Mix the two solutions, stir thoroughly, and let stand for several hours. Strain the clear liquid into a tightly closed glass bottle...
Page 7 - ... let stand for several hours. Strain the clear liquid into a tightly closed glass bottle or jar and keep it in a cold dark room. One pint of this stock solution should be added to every 8 gallons of water for the final rinse. These rinse solutions contain approximately 200 parts of available chlorine to 1,000,000 parts of water, which is the strength recommended for farm use.