Bulletin, Edições 141-150U.S. Government Printing Office, 1911 |
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1,000 pounds live acid Animal Industry appear arsenical dip August average Biochemic Division blood Bureau of Animal butter calories calves casein cattle cent arsenic trioxid Cheddar cheese computed cottonseed meal cow's milk cream crude protein cultures curd days after dipping deposited eggs died without depositing digestible dipped cattle disease dourine edema Emmental cheese engorged female ticks engorged ticks exfoliation Experiment Station fasting katabolism feed flagellum fully engorged gain Grams heat horse inches in diameter infested kilograms larvæ maintenance ration maintenance requirement mare metabolizable energy minimum molted nitrogen nonnitrogenous nutrients nymphs October 22 ovipositing partially engorged period pine tar plaques pounds live weight protein katabolism removed rennet cheese ripening sal soda salt samples second dipping showed skin sodium sodium arsenite stallion storage temperature therms ticks collected ticks were collected tion tissue trypanosomes undipped calf undipped cattle untreated cattle vulva whey
Passagens conhecidas
Página 3 - SIR: I have the honor to transmit herewith and to recommend for publication as a bulletin of this bureau a manuscript entitled "Dourine of Horses: Its Cause and Suppression,
Página 23 - Chief of Bureau. Hon. JAMES WILSON, Secretary of Agriculture. CONTENTS. Page. Introduction...
Página 17 - ... weeks. It is then transferred to the curing rooms, where a low temperature is usually maintained. At an early stage in the process of ripening the cheese is usually punched with an instrument about 6 inches long, tapering from a sharp point to a diameter of about one-eighth inch at the base. About 150 holes are made in each cheese. This favors the development of the penicillium throughout the interior of the cheese. Wellmade cheese may be kept for a year or longer. In the region where made much...
Página 37 - Respectfully, AD MELVIN, Chief of Bureau. Hon. JAMES WILSON, Secretary of Agriculture. 3 ORGANIZATION OF THE BUREAU OF ANIMAL INDUSTRY.
Página 30 - ... the remaining 76 farms the males and hens ranged together. Justification for this practice is sometimes sought in the argument that there will be some stolen nests undiscovered for so long that even the conscience cultivated by the case-count system of buying will not consent to their being marketed. If these eggs had been fertilized by allowing the males to run with the flock a part of the eggs would have hatched and the loss would not have been absolute. It should be borne in mind, however,...
Página 5 - When the curd has broken down until it has the smooth feeling of velvet, which requires from one to three hours, it is milled by means of a machine, which cuts it into pieces the size of a finger. It is then stirred on the bottom of the vat until whey ceases to run, which requires from one-half to one and one-half hours, when it is salted at the rate of 2 to 2i pounds of salt to 100 pounds of milk.
Página 39 - Formerly the manufacture of the cheese up to this stage was carried on by the shepherds themselves, but in recent years centralized factories have been established, and much of the milk is collected and there made into cheese. The cheese is then taken to the caves. These are for the most part natural caverns which exist in large numbers in the region of Roquefort. The temperature in these caves is 40° to 45° F., and the air circulates very freely through them.
Página 39 - One or two days later they are rubbed vigorously with cloth and are afterwards subjected to thorough scraping with knives, a process formerly done by hand but now much more satisfactorily and economically by machinery. The salting, scraping, or brushing seems to check the development of mold on the surface. In order to favor the growth of mold in the interior, the cheese is pierced by machinery with 60 to 100 small steel needles, which process permits the free access of air.
Página 1 - ... hours without pressure being applied, the hoops are removed and the surface of the cheese Is sprinkled with salt. Charcoal Is sometimes mixed with the salt used. The cheese is then transferred to the first curing room, which Is kept dry and well ventilated. After remaining in this room for about 8 days, the cheese becomes covered with mold.
Página 16 - Roquefort, and for this reason the cheese has been grouped with the Roquefort and Stilton varieties. As seen upon the markets in this country, the surface of the cheese is covered with a thin coat resembling clay, said to be prepared by mixing barite or gypsum, lard or tallow, and coloring matter. The cheeses are cylindrical in shape, being about 12 inches in diameter and 6 inches in height, and as marketed are wrapped in paper and packed with straw in wicker baskets The manufacture of Gorgonzola...