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89  Search Results

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1. Dairy price policy : setting, problems, alternatives (id:CAT78698742)

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2. Milk fermentations and their relations to dairying (id:5420851)

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3. Facts about milk (id:5420490)

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4. Directions for the pasteurization of milk (id:5421107)

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5. Directions for the pasteurization of milk (id:5421106)

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6. The fat testing of cream by the Babcock method (id:5421071)

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7. Feeding fat into milk : or, the effect of the food upon the quality and quantity of milk produced (id:5421054)

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8. The bacteria of pasteurized and unpasteurized milk under laboratory conditions (id:5421063)

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9. Market milk investigations (id:5421193)

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10. Sanitary milk production : Report of a conference appointed by the Commissioners of the District of Columbia, with accompanying papers (id:5420891)

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11. A city milk and cream contest as a practical method of improving the milk supply (id:5420894)

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12. Medical milk commissions and the production of certified milk in the United States (id:5421181)

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13. Competitive exhibitions of milk and cream : with report of an exhibition held at Pittsburg, Pa., in cooperation with the Pittsburg chamber of commerce (id:5420932)

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14. Directions for the home pasteurization of milk (id:5420933)

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15. Leucocytes in milk : methods of determination and the effect of heat upon their number (id:5420573)

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16. Milk and its products as carriers of tuberculosis infection (id:5420921)

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17. A chemical and physical study of the large and small fat globules in cows' milk (id:5421174)

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18. The score-card system of dairy inspection (id:5420917)

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19. Improved methods for the production of market milk by ordinary dairies (id:5420939)

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20. The control of bulk milk in stores (id:5420824)

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21. The estimation of total solids in milk by the use of formulas (id:5421153)

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22. Directions for the home pasteurization of milk (id:5420802)

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23. Milk and cream contests : how to conduct them, and how to prepare samples for competition (id:5420811)

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24. The pasteurization of milk (id:5420789)

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25. The score-card system of dairy inspection (id:5420804)

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26. Chemical changes produced in cows' milk by pasteurization (id:5421132)

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27. Variations in the composition and properties of milk from the individual cow (id:5421143)

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28. A comparison of the acid test and the rennet test for determining the condition of milk for the cheddar type of cheese (id:5420817)

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29. The influence of breed and individuality on the composition and properties of milk (id:5420569)

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30. The influence of the stage of lactation on the composition and properties of milk (id:5420568)

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31. A study of bacteria which survive pasteurization (id:5421147)

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32. Removal of garlic flavor from milk and cream (id:5420757)

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33. Cooling hot-bottled pasteurized milk by forced air (id:CAT87211886)

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34. Cooling milk and cream on the farm (id:5420519)

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35. How to conduct milk and cream contests (id:CAT88217036)

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36. A Comparison of the temperature and bacterial count of milk and foam during certain stages of the pasteurization process (id:CAT86200015)

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37. Effect of some succulent feeds on the flavor and odor of milk (id:CAT86200007)

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38. Cold checks bacterial growth : how bacteria in milk increase when held in refrigerators at different temperatures (id:1759247)

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39. How to conduct milk and cream contests (id:CAT31047230)

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40. Cooperative marketing of fluid milk (id:CAT86200173)

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41. Transporting and handling milk in tanks (id:CAT86200237)

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42. Milk for the family (id:1759590)

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43. Mechanical milk cooling on farms (id:5420494)

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44. Milk - for health, good teeth, vitality, endurance, strong bones (id:7105104)

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45. Milk - for summer thirst (id:7105105)

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46. Milk - for warmth : Energy food (id:7105106)

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47. The effect of pasteurization on some constituents and properties of goat's milk (id:CAT87201773)

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48. Effect of homogenization on the curd tension, digestibility, and keeping quality of milk (id:CAT86200825)

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49. Milk conservation (id:5804449)

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50. Federal and state standards for the composition of milk products (id:CAT87210556)