The Small Scale Dairy

Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves.

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 9781603585002

Category: Business & Economics

Page: 212

View: 858

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Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
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The Small scale Dairy

Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves.

Author: Gianaclis Caldwell

Publisher:

ISBN: 1603585494

Category: Dairy farming

Page: 212

View: 904

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Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
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The Small Scale Cheese Business

MASTERING ARTISAN CHEESEMAKING The Ultimate Guide for Home-Scale
and Market Producers GIANACLIS CALDWELL 9781603583329 Paperback•
$40.00 THE SMALL-SCALE DAIRY The Complete Guide to Milk Production for
the ...

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 9781603585491

Category: Business & Economics

Page: 226

View: 731

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Originally published in 2010 under the title The farmstead creamery advisor.
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The Independent Farmstead

THE SMALL-SCALE DAIRY The Complete Guide to Milk Production for the Home
and Market GIANACLIS CALDWELL 9781603585002 Paperback • $34.95
COWS SAVE THE PLANET And Other Improbable Ways of Restoring Soil to Heal
the ...

Author: Beth Dougherty

Publisher: Chelsea Green Publishing

ISBN: 9781603586221

Category: Organic farming

Page: 336

View: 324

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With in-depth information on electric fencing, watering, and husbandry for ruminants, poultry, and pigs, plus butchering, dairying, and more If we work hard, we sleep well. Twenty years ago, when authors Shawn and Beth Dougherty purchased the land they would come to name the Sow s Ear, the state of Ohio designated it not suitable for agriculture. Today, their family raises and grows 90% of their own food. Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. Pioneered by such luminaries as Allan Savory, Greg Judy, and Joel Salatin, the tenets of holistic grazing employed mostly by larger-scale commercial operations have been adapted by the Doughertys to fit their family s needs. In The Independent Farmstead, The Sow s Ear model for regenerating the land and growing food the best you ever tasted is elucidated for others to use and build upon. In witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems, to what to do with all of the milk, meat, and, yes, manure that the self-sustaining farm produces. Within these pages, the Doughertys discuss how to: Find and improve poor, waste, or abused land and develop its natural water resources; Select and purchase the appropriate ruminant for regenerating your farmstead; Apply fencing strategies and pasture management basics; Implement basic, uncomplicated food processing, including large and small animal butchering and cheese making; and Integrate grass, gardens, and livestock to minimize or eliminate the need for off-farm inputs. As the Doughertys write, more and more people today are feeling the desire for clean, affordable food, unmodified, unprocessed, and unmedicated and the security of local food sourcing for ourselves and our children. The Independent Farmstead is a must-have resource for those who count themselves as part of this movement: both new and prospective farmers and homesteaders, and those who are interested in switching to grass-based systems. Best of all it s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as the beginning of a conversation, one that is utterly informative, sincere, and inspiring. "
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Keeping a Family Cow

Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.

Author: Joann S. Grohman

Publisher: Chelsea Green Publishing

ISBN: 9781603584791

Category: Technology & Engineering

Page: 296

View: 928

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The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family. Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on: • The health benefits of untreated milk; • How to milk a cow effectively and with ease; • Choosing your dairy breed; • Drying off your cow; • Details on calving and breeding; • The importance of hay quality and how to properly feed your cow; • Fencing and pasture management; • Housing, water systems, and other supplies; • Treating milk fever and other diseases and disorders; • Making butter, yogurt, and cheese, and, of course . . . • . . . Everything else the conventional dairy industry doesn’t tell us! Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies. Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.
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The Art of Natural Cheesemaking

THE SMALL-SCALE DAIRY The Complete Guide to Milk Production for the Home
and Market GIANACLIS CALDWELL 9781603585002 Paperback • $34.95
PRESERVING FOOD WITHOUT FREEZING OR CANNING Traditional
Techniques ...

Author: David Asher

Publisher: Chelsea Green Publishing

ISBN: 9781603585798

Category: Cooking

Page: 320

View: 587

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Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
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The Complete Guide to Making Cheese Butter and Yogurt at Home

You can find most of the specialty products listed above at cheese supply stores
and Web sites that are listed in the ... C A S E S T U D I E S TM appleton
Creamery www.appletoncreamery.com Appleton Creamery is a small-scale
family farm ... traditional methods and marketing it throughout the mid-coast area
through farmers' markets, restaurants, and stores. ... “We make cheese from
goat's milk, sheep's milk from EllsFarm in nearby Union, and cow's milk from
Grassland Dairy in ...

Author: Richard Helweg

Publisher: Atlantic Publishing Company

ISBN: 9781601383556

Category: Cooking

Page: 312

View: 907

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This book teaches the basics of creating queso blanco, fromage blanc, ricotta, feta, cheddar, gouda, Monterey jack, mozzarella, parmesan, and many other cheeses in addition to sour cream, yogurt, and butter. For anyone with a desire to start experimenting with dairy products at home, this book is the ideal starting point.
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Livestock Report 2006

Competitiveness should not be only measured on production cost alone but also
by market demand / elasticity ... significant benefits in terms of employment and
value addition and warrants inclusion in small scale dairy interventions . ... A
practical guide to assist milk producer groups . ... losses and Food Safety project .
http : / / www . fao . org / ag / againfo / projects / en / pfl / home . html FAO ( 2004a
) .

Author: Food and Agriculture Organization of the United Nations. Animal Production and Health Division

Publisher: Food & Agriculture Org.

ISBN: 9251054215

Category: Nature

Page: 83

View: 932

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The 2006 Livestock Report Highlights critical issues that arise from the globalisation of the Livestock sector. It is the first of a series that aims to stimulate broad debate, and to this end it covers a wide spectrum of topics. Five papers take a global perspective on various topics (including the management of transboundary animal diseases, the future of small-scale dairying, animal genetic resources...) and one takes a snapshot of the Asian region. (Also available in French and Spanish).
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The Organic Grain Grower

The Organic Grain Grower is an invaluable resource for both home-scale and commercial producers interested in expanding their resiliency and drop diversity through growing their own grains.

Author: Jack Lazor

Publisher: Chelsea Green Publishing

ISBN: 9781603583657

Category: Business & Economics

Page: 431

View: 477

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The Organic Grain Grower is an invaluable resource for both home-scale and commercial producers interested in expanding their resiliency and drop diversity through growing their own grains. Longtime farmer and organic pioneer Jack Lazor covers how to grow and store wheat, barley, oats, corn, dry beans, soybeans, oilseeds, grasses, nutrient-dense forages, and lesser-known cereals. In addition, Lazor argues the importance of integrating grains on the organic farm (not to mention within the local food system) for reasons of biodiversity and whole-farm management. The Organic Grain Grower provides information on wide-ranging topics, from nutrient density and building soil fertility to machinery and grinding grains for livestock rations.--COVER.
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Rapport sur l elevage 2006

Guidelines for the Preservation of Raw milk by use of the Lactoperoxidase
System . http : / / www . codexalimentarius . net ... A practical guide to assist milk
producer groups . ... Post harvest losses and Food Safety project . http : / / www .
fao . org / ag / againfo / projects / en / pfl / home . html FAO . ... Employment
Generation through SmallScale Dairy Marketing and Processing : Experiences
from Kenya , Bangladesh and ... The Globalizing Livestock Sector : Impact of
Changing Markets .

Author: Food and Agriculture Organization of the United Nations

Publisher: Food & Agriculture Org.

ISBN: 9252054219

Category: Animal industry

Page: 98

View: 638

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Le Rapport sur l'�levage met en �vidence des probl�mes cruciaux qui sont apparus avec la mondialisation du secteur de la production animale. Premier d'une s�rie qui vise � stimuler un d�bat g�n�ral, il aborde un tr�s grand nombre de questions. Cinq �tudes donnent une perspective mondiale et une sixi�me fait le point sur une r�gion, dans ce num�ro l'Asie.
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The Hop Grower s Handbook

While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home ...

Author: Laura Ten Eyck

Publisher: Chelsea Green Publishing

ISBN: 9781603585569

Category: Technology & Engineering

Page: 288

View: 299

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With information on siting, planting, tending, harvesting, processing, and brewing It’s hard to think about beer these days without thinking about hops. The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry 100 years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast. Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers. The book also provides readers with detailed information on: • Selecting, preparing, and designing a hop yard site, including irrigation; • Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and, • Harvesting, drying, analyzing, processing, and pricing hops for market. The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.
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The No Nonsense Guide to Fair Trade

Take Jamaica, anisland country well suited todairy productionIn the 1960s, it had
4,000 small dairyfarmers and80,000 ... Althoughmost of these are small farmers,
50 per cent of themilk production comes from twocorporate farms. ... the liftingof
trade restrictions in 1992,saw the market forlocal fresh milkshrink from38 million
litersin1993 to 18 million litersin 2002. ... much ofthevalue in the supplychain and
even constrain opportunities for smallscale producerstoobtain a larger share.
Small ...

Author: Sally Blundell

Publisher: New Internationalist

ISBN: 9781780261348

Category: Business & Economics

Page: 144

View: 491

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A completely new investigation of the fair trade phenomenon, from its origins to what it is likely to become.
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Annual Market Data and Directory Number

Although they represent but one - fourth of the production they do buy more than
half of the supplies and equipment . The dairy products manufacturer doing
business on a small scale needs the same equipment , the weighing and ... Milk
Plant Monthly ' s heart - of - themarket circulation hits home with decision making
people in dairy processing , plus those " in the ranks " who are tomorrow ' s
leaders .

Author:

Publisher:

ISBN: MINN:31951002234064J

Category: Marketing

Page:

View: 181

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Livestock Report

Competitiveness should not be only measured on production cost alone but also
by market demand/elasticity, ... significant benefits in terms of employment and
value addition and warrants inclusion in small scale dairy interventions. ... A
practical guide to assist milk producer groups. ... Dairy Products - Post harvest
losses and Food Safety project, http://www.fao.org/ ag/againfo/projects/en/pfl/
home.html ...

Author:

Publisher:

ISBN: 9251054215

Category: Animal industry

Page: 83

View: 661

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The 2006 Livestock Report highlights critical issues that arise from the globalisation of the livestock sector. It is the first of a series that aims to stimulate broad debate, and to this end it covers a wide spectrum of topics. Five papers take a global perspective on various topics (including the management of transboundary animal diseases, the future of small-scale dairying, animal genetic resources) and there is a regional perspective on the Asian region.
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Elgin Dairy Report

You will see the clearest object lessons and hear fine trustworthy talks on how to
care for and market your output with profit. ... Poultry,” describing successful
methods of fattening poultry on a large commercial scale and giving complete
data on ... extensive scale and so far as known is the first publica|tion showing
the cost of producing a pound of gain in poultry. ... These condenseries have
furnished home markets and thus decreased the number of individual milk and
cream shippers.

Author:

Publisher:

ISBN: WISC:89047352604

Category: Dairying

Page:

View: 838

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Official Journal of the European Communities

What does it expect will be the situation arising out of GATT , the level of
penetration of our markets , if such is to be ... There are regions which are highly
dependent on milk production and certainly the disadvantaged regions must be
protected . ... to young entrants and to producers who through health or financial
reasons had a low quota during the reference years . ... The net effect of this
operation is that difficult regions that depend on both small scale dairy farmers
and milk ...

Author:

Publisher:

ISBN: MINN:31951D01750855J

Category:

Page:

View: 705

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Farm Fresh Georgia

The Go-To Guide to Great Farmers' Markets, Farm Stands, Farms, U-Picks, Kids'
Activities, Lodging, Dining, Dairies, Festivals, ... A growing number of smaller
dairies are raising cows—and goats—for small-scale milk production. Some of
the dairies featured in the book have on-farm stores stocked with dairy products,
including raw milk, from ... Choose-and-Cut Christmas Trees Georgia is home to
almost 100 Christmas tree farms, including several farms that offer choose-and-
cuttrees.

Author: Jodi Helmer

Publisher: UNC Press Books

ISBN: 9781469611587

Category: Travel

Page: 320

View: 643

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The first guidebook of its kind for the Peach State, Farm Fresh Georgia leads food lovers, families, locals, and tourists on a lively tour of almost 400 farms and farm-related attractions, all open to the public and visited by travel writer Jodi Helmer. Here are irresistible opportunities to find farmers' markets, dine at a farm-to-table restaurant known for its chicken and waffles, buzz by an apiary, stay at an Arabian horse ranch and bed and breakfast, and visit an urban farm in Atlanta where kids build entrepreneurial skills. Organized by six state regions (Atlanta Metro, Upper Coastal Plain, Lower Coastal Plain, Piedmont, Appalachian, and Blue Ridge) and nine categories of attractions, the listings connect readers with Georgia's farms and reflect agritourism trends burgeoning in the South and the nation. Highlighting establishments that are independent and active in public education and sustainability, the book taps local food initiatives and celebrates the work of local farmers. Thirteen recipes gathered directly from farmers and chefs offer the farm-fresh tastes of Georgia.
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The Dairy World and the British Dairy Farmer

OFFICIAL ANNOUNCEMENT . of butter they could get was limited by two
considerations the amount of butter ... In respect to cheese home prices were
fixed on August 31 , and , again , prices of Dutch cheese were fixed in ... a falling
off in the milk supply , but an increase in the cost of feeding , for cakes and meals
are at once requisitioned . ... A complete guide to Buttermaking on a small scale .
... THE PRACTICE OF SOFT CHEESEMAKING and the Preparation of Cream for
Market .

Author:

Publisher:

ISBN: UIUC:30112112116600

Category: Dairying

Page:

View: 671

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Farmer s Advocate and Home Journal

PRODUCTION OFXCERTIFIED MILK Offall the States in the American Union,
none is more distinctly a dairy State than ... until it is directed largely toward
teaching the methods of producing a high class of market milk, or, in short,
scientific dairying. ... on account of the disposal of some animals and the
purchase of others, the total number of cows completing a year's work in ...
Beginners are recommended to start on a small scale with one or two hives
increasing the number annually as ...

Author:

Publisher:

ISBN: WISC:89098935968

Category: Agriculture

Page:

View: 846

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