Archive for the ‘Dairy farms’ Category
Farm Yogurt Fageda is milk that has no more than 48 hours . We do not need preservatives or dyes. Pasteurization of milk at 95 ° C eliminates pathogens only. Yogurt contains live microorganisms that have beneficial effects on our intestinal flora and we help digestion. Read the rest of this entry »
On organic farms, cows are not tied or locked away from the prairies who like to graze. Horns of these cows are not cut, and naturally born calves. Farmers care for these cows according to rules which ensure that the animal will have a comfortable life and, thus, provide fresh milk and high quality. Read the rest of this entry »
Feta is a Greek cheese curd in brine. The name of this cheese is borrowed from the Italian fetta (“slice”) which dates from the seventeenth century. The name associated with feta cheese is attested in the nineteenth century. It characterizes a cheese product according to specific techniques. This type of cheese is traditionally made from goat’s milk or sheep.
During the twentieth century, a similar cheese production has grown in Europe and elsewhere in the world. In the European Union, the name ‘feta’ is the subject of a protected designation of origin and a protected indication of origin since 2002. This law provides protection to Greece’s feta name and sets the rules for obtaining this designation Read the rest of this entry »
Tags: cheese, curd, feta, goat's milk, Raw milk, sheep's milk | No Comments »
The breeding is modernizing! With anaerobic digestion, farmers can manage and recycle waste from their operations environmentally friendly way while producing energy. Focus on a process under development.
What is the agricultural biogas?
Dairy farming has of course waste: manure in the first place (mixture of feces, urine, litter and water from water troughs and food waste), but also in smaller quantities, silage juices, liquid manure and wash water exploitation. With decomposition, these wastes naturally produce methane and carbon dioxide. Anaerobic digestion can not only control this phenomenon, but to use it to produce energy and fertilizer, while avoiding emissions of greenhouse gases. The process of growing interest of French farmers. Read the rest of this entry »
Pie rouge des plaines Not yet very developed in France, the Pie Red Plains is the second European dairy breed. Discovery of a large dairy.
Glory to interbreeding
Armorican of Brittany, MRY Dutch, German and Red Holstein Rotbunt later: here are cross breeds in 1800, but especially from the 1950s to create the robust Pie Red Plains. This intermingling studied gave birth to a cow at large solid skeleton, in short, made a vigorous race to last: the weight of a female is 800 kg and that of a male of 1200 kg! She wears a red dress pie (sweet chestnut) and horns growing downwards. His head is fine, with a wide muzzle and mucous membranes clear. Read the rest of this entry »