ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00727.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00736.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00729.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00730.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

摘要:

SummaryIn conclusion let me summarise. If cream is coming back to the market there must be a real effort made to improve on pre‐war quality. A considerable section of the public will welcome cream and the consumer must not be disappointed. It is the duty of the creamery management and personnel to see that the fresh cream is of the cleanest and highest quality and of the various trade interests to facilitate a regular and quick channel of distribution. New regulations are advisable in the general trade and public interest and new appropriate laboratory procedures may be required for maximum control of hygienic qualit

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00731.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00732.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00733.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00734.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY

摘要:

Summary1. During the first 2 weeks and last 2 weeks of a 9‐week period nine cows, milked by machine, were prepared for milking by hosing and washing the udders with cold water 15 min. to 1 hr. before milking, while in the intervening 5 weeks the udders only were washed with water at 115 to 120oF. immediately before milking.2. The hot‐water routine had no pronounced effect on the yield and quality of the milk from the majority of the cows, although one reacted unfavourably to a change back to the cold water routine and had to be stripped by hand.3. The gradual restriction, over an interval of 4–6 weeks, in the milking time from 100 to 60% of the previous normal flow period for three cows in mid‐lactation had no great influence on the maximum rate of milk flow from the udder, even when hot‐water washing of the udder immediately before milking was introduced late in the experiment. The maximum rate of flow was, however, reached slightly sooner after putting on the teat cups.4. The restriction in milking time caused only a small reduction in yield as the flow during the latter part of the flow period had in any case been small.5. The fat content of the milk of the cows whose milking time was restricted fell somewhat while the solids‐not‐fat content remained steady.6. Washing the udder with hot water or restricting milking time showed no clear‐cut effect on the incidence of mastitis.Our thanks are due to Dr. S. J. Rowland, who carried out the tests for chemical quality of the milk, and to Mr. F. K. Neave, who carried out the bacteriological examination for mastitis. We wish also to record our appreciation of the help given by Messrs. J. Povey and Sons, of Swallow‐field, who not only provided cows for the second experiment but co‐operated willingly in the

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1949.tb00735.x

出版商:Blackwell Publishing Ltd    

年代:1949

数据来源: WILEY