Rejection of the first-drawn milk

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Date
1939/1940
Authors
Griffiths,M.J.
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Abstract
Dairy farmers' troubles in regard to milk and cream quality usually begin in the cowbail at milking time. It is an unfortunate fact that bacteria of the types most harmful to keeping quality are always to be found in and around the milking shed. They may find their way into milk from many sources-the cow's coat and udder, dried dust and manure, the milker's hands if he neglects to wash them, or the milk utensils.
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East African Agricultural And Forestry Journal, 5 (No 5), p. 391-393
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