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  1. The Dairy Industry in Colombia

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-15-issue-6/dairy-industry-colombia

    milk production, or produce milk for cheese, as these breeds have a higher content of milk solids over ...

  2. Employing Minors on Your Farm

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/january-2016/employing-minors-your-farm

    listing of these tasks can be viewed at:  http://www.dol.gov/whd/regs/compliance/childlabor102.pdf When ...

  3. Nutrient Losses from Dairy Operations and Their Environmental Issues

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/january-2016/nutrient-losses-dairy-operations-and-their-environmental

    (calculated based on Ohio livestock populations on January 2014 with typical livestock manure production; ...

  4. Dairy Market Watch, July 2012

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-14-issue-4/dairy-market-watch-july-2012

    Policy Watch 2012 (top of page) pdf file John Newton, Ph.D. Graduate Student and Cam Thraen, Dairy ...

  5. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  6. Responding to an NR

    https://meatsci.osu.edu/node/110

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  7. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  8. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  10. Forum Questions

    https://meatsci.osu.edu/node/82

    and with each product (product diameter as well as moisture and fat content would affect your critical ...

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