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FRESH MILK AND CREAM
Appendix A Public Health Service Milk Ordinance
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acid amount animals average bacteria bellies body bone boneless bottle breeds butter butterfat buyers calves carcass carcass beef casein cattle Cheddar Cheddar cheese chilled classes clean color condensed milk condition conformation containers cooled cows cubic centimeters curd cured cuts dairy disease dressed evaporated milk ewes feed Feeder finish flavor flesh fresh frozen glands hams heat heifers hogs ice cream inspection killing floor lambs legs livestock loin manufacture mature meat method milk fat milk or milk milk products milliliters moisture mold mutton packer packing paraffin pasteurized pelvic cavity percent percentage pipette pizzle pork pounds powder process cheese purposes removed rennet requirements ribs roasts salt sample sausage shank sheep shipment shipper Shorthorn skim milk skin slaughter smooth sold standard steer stockyards surface tank temperature trimmed tuberculosis U. S. Grade usually weight whole milk wool