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Actual curd tension animals artiﬁcial average curd tension base exchange breed Brown Swiss buttermilk calcium chloride calves casein content cent coagulation coagulum content of milk curd character curd milk curd tension values deﬁnite diﬁerent digestibility of soft-curd dilution dom_ eﬁect enzyme estrum evaporated milk Expected curd Experiment Station fat content ﬁne ﬁrst Forestry gastric digestion Grams casein hard-curd milk Head of Department herd Hill test homogenization hydrochloric acid infant feeding inﬂuence ingestion lactation period low curd tension lower curd mastitis method milk and hard-curd milk is low milk samples nitrogen nn_nn non-casein protein normal milk obtained oxalate oxalic acid Pennsylvania pepsin pH levels Pomology rate of digestion reduce the curd soft-curd and hard-curd soft-curd milk stage of lactation stomach studies TABLE temperatures TENSION AS AFFECTED tension of milk trials types of milk udder variations varies