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Study of difficult churning
(University of Missouri, 1918)
There is at the present time a lack of definite knowledge as to why cream, at certain times, fails to give up its fat in the form of butter. This trouble occurs most commonly where only one or two cows are kept, the usual ...
(University of Missouri, 1916)
Abstract derived from the Introduction and Literature sections of the thesis: Ensilage as defined by Webster is the material as it appears while being put into the silo. Immediately after the material is stored it begins ...