Bacteria use milk nutrients that remain on your dairy equipment to grow and multiply between milkings. The most important step in reaching top milk quality is to remove all milk residues (or “soil”) after each milking.
Published December 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The tendency for certain single- and mixed-strain lactic
starter cultures to develop a fruity and/or fermented off-flavor
in ripening Cheddar cheese was traced to certain strains of
Streptococcus lactis in the starter. A very intense fruity and/or
fermented flavor developed in experimental cheeses when one particular
S. lactis strain was...
Published May 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Discusses how to choose the best type of animal for your needs and briefly mentions issues related to feeding and breeding. Provides information on safely using milk, either fresh or in butter, yogurt, or animal feed.
People living in the suburbs and owning a small acreage often select dairy cattle or dairy goats as a means of harvesting and using their forage. Milk production can reduce the family grocery bill. Goats, especially, will help control brush and weeds and keep the area from becoming unsightly.
Published June 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog