Thesis (Ph. D.)--University of Wisconsin--Madison, 1962. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin, 1966. / Extension Repository Collection. Typescript (carbon copy). Autobiographical sketch of author. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 70-73).

Minor Thesis (M.S.)--Virginia Polytechnic Institute, 1935. / Includes bibliographical references (leaves 55-57). Also available via the Internet.

This study is based on the hypotheses that technical advances have increased the efficiency with which factor-inputs are converted into output on dairy farms, and have induced shifts in the input structure of dairy farms. The method used to test these hypotheses has been to measure changes in: (⊥) the real savings in the use of factors during the period 1946 to 1954 and then to make a linear projection of the trend, which existed during the 1946 - 1954 period, into 1961; and (2) the relative importance of inputs over the period 1946 to 1954. Inputs have been divided into seven categories viz: feed purchased; custom work; labour; cost of operating farm machinery and repairs and maintenance of machinery, equipment and buildings; depreciation; interest on investment; and miscellaneous items. Milk was the only output considered in this thesis. Efficiency was measured as the ratio of total output to total input within a given year. The results of the study support the hypothesis. They show that shifts had taken place in the relative importance between labour, and the other factors of production, and that associated with these shifts had been an increase in overall efficiency between 1946 and 1954 of 20 percent, which if projected to 1961 would amount to 34 percent. Thus technological progress had resulted in gains in overall efficiency, with which inputs were converted into output on dairy farms. The study has also shown the types of adjustments on dairy farms which were necessary in order to achieve gains in overall efficiency. It has also been indicated that the dairy farm industry of the Lower Fraser Valley has the potentialities for increasing its output of milk in response to future increases in demand, which growth in population would render necessary. / Land and Food Systems, Faculty of / Graduate

Call number: LD2668 .T4 1959 T68

Call number: LD2668 .T4 1958 A34 / Master of Science

Thesis (Ph.D.) - University of Queensland, 2005. / Includes bibliography.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1963. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 262-269).

Thesis (Ph.D.) - University of Queensland, 2005. / Includes bibliography.

Introduction: Modern dairy practice is subject to many regulations designed to prevent a product being delivered to the consumer in an unsanitary condition. Large numbers of bacteria do not necessarily condemn food products, but usually an excessive number of bacteria is associated with inferior materials and unsanitary practices. Definite legal limits of the number of bacteria permissible in the milk supply have been established by the health authorities, and the burden rests primarily upon the retailer to observe them. If the distributor is to maintain the highest standards of keeping quality it is essential for him to have some knowledge of the bacterial action going on in the pasteurizing, cooling, and bottling processes. The main factor in protecting the keeping quality of milk becomes one of preventing the entrance of bacteria, of destroying them after they enter, or of keeping them at a low temperature to check their growth. The first interest of the distributor should be to restrict the number of bacteria getting into the milk, so long as is practical with the expense involved. The problem of plant contamination can be most economically approached by making an extensive survey of the product from the time it enters the creamery until it is ready for delivery. The survey was made to show the influence that the various manufacturing operations exert on the bacterial content of fluid milk, butter, and ice cream. It is reasonable to suppose that some parts of the processing equipment are greater bacterial contributors than others. If the plant operator had some knowledge of the most abundant sources of contamination, he could make an effort to keep the number of bacteria to a minimum, by exercising greater care in cleaning and sterilizing the utensils. / Master of Science