Effect of period of lactation on milk and quality of butter.

dc.contributor.author McKay, G.
dc.contributor.author Wilson, J.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T17:37:39.000
dc.date.accessioned 2020-06-30T00:58:04Z
dc.date.available 2020-06-30T00:58:04Z
dc.date.embargo 2017-07-25
dc.date.issued 2017-07-25
dc.description.abstract <p>During the month of January, 1897, we completed our third experiment with milk from strippers and fresh cows, for butter making.</p> <p>The test for fresh cows’ milk was taken from four that had been milked for a period of sixty-two days from calving.</p> <p>The strippers, seven in number, had been bred for a period of six and a half months, on an average. Special precautions were taken that the milk in no way could become mixed, as one of our men went night and morning to the barns to see the cows milked, and the milk put in its proper place after it was thoroughly aerated. It was then taken to the creamery and kept until it was separated. Both lots of cows were fed on the following rations: To each cow were given daily: Sheaf oats, 8 pounds; clover hay, 6 pounds; corn, 6 pounds; barley meal, 3 pounds; and sugar butts, 5 pounds.</p>
dc.identifier archive/lib.dr.iastate.edu/bulletin/vol3/iss36/7/
dc.identifier.articleid 1254
dc.identifier.contextkey 10473477
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath bulletin/vol3/iss36/7
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/11831
dc.source.bitstream archive/lib.dr.iastate.edu/bulletin/vol3/iss36/7/Bulletin_v03_n036_06.pdf|||Sat Jan 15 01:36:42 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Dairy Science
dc.subject.disciplines Food Science
dc.title Effect of period of lactation on milk and quality of butter.
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 8fc20725-02e7-4128-86cc-df8de6f3d58e
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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