Tag Archives: D6/1

Loading
loading..

Dogs and Agriculture

Dogs have been bred for a variety of purposes throughout history, including as working animals to support agriculture. Dogs have been bred for specific traits that make them well-suited to work on farms, such as intelligence, obedience, strength, and endurance*.

History and ArchitectureUniversity of Oxford Estates Services

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* Here are a few examples of how dogs were bred to support agriculture:

Herding dogs: Dogs such as the Border Collie, Australian Cattle Dog, and German Shepherd were bred to help farmers manage livestock by herding them from one place to another. These dogs have a natural instinct to gather and control herds of animals, and they can be trained to respond to a farmer’s commands.

Hunting dogs: Many breeds of dogs, such as the Labrador Retriever, were originally bred as hunting dogs to assist farmers with hunting game for food. These dogs have a keen sense of smell and are skilled at tracking and retrieving prey.

Guard dogs: Certain breeds of dogs, such as the Great Pyrenees, were bred to protect livestock from predators such as wolves and bears. These dogs are fiercely protective of their flock and will guard them from any perceived threat.

Draft dogs: Some large breeds of dogs, such as the Bernese Mountain Dog and the Saint Bernard, were bred to pull carts and wagons on farms. These dogs are strong and muscular and can move heavy loads across long distances.

Overall, dogs have been bred for centuries to support agriculture in a variety of ways. Their intelligence, loyalty, and hardworking nature have made them invaluable assets to farmers and have helped to shape the course of human history.

“The Big Chill” Morning Coffee

“Amazing tradition.

They throw a great party for you

on the one day they know you can’t come.”

Sam (Tom Berenger)

‘The Big Chill’ cast reunites after 30 years | NBC News

Central Michigan


Roger Scruton: Why Are Intellectuals Mostly Left?

Amy Wax: The Perilous Quest for Equal Results in Academia

University of Oxford: Tackling Corruption in the University

Heather MacDonald: Feminist Takeover of Academia

Jordan Peterson: Intellectual Corruption of Colleges and Universities

 




Best Coffee Spots Near Campus


George H.W. Bush 1991 University of Michigan Commencement Speech on “Political Correctness”

“Ironically, on the 200th anniversary of our Bill of Rights, we find free speech under assault throughout the United States, including on some college campuses. The notion of political correctness has ignited controversy across the land. And although the movement arises from the laudable desire to sweep away the debris of racism and sexism and hatred, it replaces old prejudice with new ones. It declares certain topics off-limits, certain expression off-limits, even certain gestures off-limits.”

Purpose-Built Student Accommodation

DYI Buttermilk & The Perfect Pancake

Understanding the Guns-and-Butter Curve & How It Works

“The Butter Churn” 1897 Ralph Hedley

Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.

Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.

School Lunch Milk

There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.


Related:

“Buttergate”

Milk

ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:

  1. ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
  2. ISO 1053:2006 – Milk — Enumeration of somatic cells
  3. ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
  4. ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments

These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.

The “Perfect Pancake” & DYI Buttermilk

Kitchens 100

Kitchens 200

Kitchens 300

Raw Milk & “Vols Snacks”

Introducing Vols Snacks | Summary of Net Position 2023: $4.538B


The consumption of raw milk, which is milk that has not been pasteurized or homogenized, is a topic of debate and controversy. Advocates of raw milk claim certain potential advantages, while opponents highlight health risks associated with consuming unpasteurized milk. It’s important to note that health regulations and recommendations vary by region, and some places may have restrictions on the sale or distribution of raw milk due to safety concerns.

Advocates of raw milk often cite the following potential advantages:

  1. Nutrient Retention: Some argue that the pasteurization process, which involves heating milk to kill harmful bacteria, may also destroy certain beneficial nutrients in milk. Proponents of raw milk claim that it retains more of its natural vitamins, enzymes, and beneficial bacteria.
  2. Enzymes: Raw milk contains natural enzymes that may aid in digestion and nutrient absorption. Some people believe that these enzymes are destroyed during pasteurization, potentially affecting the milk’s nutritional value.
  3. Probiotics: Raw milk may contain beneficial bacteria, or probiotics, which could contribute to a healthy gut microbiome. These bacteria are thought to have potential health benefits.
  4. Improved Taste: Some individuals prefer the taste of raw milk, finding it to be richer and creamier compared to pasteurized milk.

However, it’s crucial to consider the potential risks associated with raw milk consumption:

  1. Bacterial Contamination: Raw milk can harbor harmful bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria. These bacteria can cause serious foodborne illnesses, especially in vulnerable populations such as young children, pregnant women, and individuals with weakened immune systems.
  2. Health and Safety Concerns: Pasteurization is a process designed to kill harmful bacteria without significantly affecting the nutritional value of the milk. It has played a crucial role in preventing the spread of infectious diseases through milk consumption.
  3. Regulatory Compliance: In many regions, the sale of raw milk is subject to strict regulations due to concerns about public health. Consumers should be aware of and comply with local laws and regulations regarding raw milk.

Before considering raw milk consumption, individuals should thoroughly research local regulations, consult with healthcare professionals, and weigh the potential benefits against the associated risks. It’s essential to prioritize food safety and make informed decisions based on reliable information.

Milk

Morning with Cows

Milk

The Cow

The friendly cow all red and white,
I love with all my heart:
She gives me cream with all her might,
To eat with apple-tart.

She wanders lowing here and there,
And yet she cannot stray,
All in the pleasant open air,
The pleasant light of day;

And blown by all the winds that pass
And wet with all the showers,
She walks among the meadow grass
And eats the meadow flowers.

Robert Louis Stevenson

 

“De Jonge Stier” 1647 Paulus Potter

Dairy milk products remain a vital part of global food supply.  Since 1970 an ISO Technical Subcommittee —  ISO/TC 34/SC 5 Milk and milk products — seeks globally effective standardization solutions in the methods of analysis and sampling for milk and milk products, covering the dairy chain from primary production to consumption.   The business plan of its parent committee is linked below:

BUSINESS PLAN ISO/TC 34 FOOD PRODUCTS

The Stichting Koninklijk Nederlands Normalisatie Instituut is the Global Secretariat for TC34/SC5.  Participating and Observing nations are shown on the map below:

 

The American Society of Agricultural and Biological Engineers is the US Technical Advisory Group Administrator to the parent TC34 committee but ANSI does not have a Technical Advisory Group leader.  As the U.S. member body to the ISO,  ANSI is always on the hunt for its members and/or relevant stakeholders to participate in discovering standardization solutions in a broad range of technologies and markets with like-minded experts in other national standards bodies.  The full sweep of ANSI’s participation in consensus documents developed by the ISO is described in the link below:

ISO Programs – Overview

This committee has functioned since 1970 — long enough for many of the best practice titles it produces to have stabilized.   There is other market action in the global dairy supply — notably the growth of non-dairy food supply — but we find no public consultations open on proposed standardization solutions as of this posting.  When they are released they will appear in the link below:

ISO Standards Under Development 

Ontario Veterinary College

Land grant colleges and universities are likely stakeholders in this domain.  Apart from the passion that young people have for fair trade in any market, we see this as an opportunity for faculty and students to gain insight into the geo-politics of food supply generally and the subtleties of coffee markets.   Business schools, agricultural colleges, international studies program developers who may be, and should be, interested in a leadership opportunity on behalf of the United States should communicate directly with ANSI’s ISO Team ((isot@ansi.org).

Sunday, Animal, Farm, Agri august

We devote at least an hour every month breaking down public consultations on food safety and sustainability.   The work products of TC 34  appears on the standing agenda of both our Global and Food colloquia.   See our CALENDAR for the next online meeting; open to everyone.

Issue: [19-46]

Category: Academic, Global

Colleagues: Mike Anthony, Christine Fischer, Akkeneel Talsma

 

 

 

 

LIVE: LSR-fm

Leeds Student Radio Home

LISTEN AGAIN

Standards United Kingdom

Hindbærsnitter & English Tea

Aarhus Universitet Financial Report 2023: 262 DKK million | Danmark

Aarhus University was founded in 1928 and is the second oldest university in Denmark.  It has a  total enrollment of approximately 39,000 students and employed around 9,000 faculty members and staff.  During the summer its doors are open to everyone on earth.

C.F. Møller Architects

Hygge


“At the Breakfast Table” | Laurits Andersen Ring

Tea Water & Simnel Cake

“The Strange Death of Europe” | Douglas Murray


Danmark

 

The “Perfect Pancake” & DYI Buttermilk

Newcastle University, founded in 1834 as the School of Medicine and Surgery, evolved into a university in 1963.  Its origins are intertwined with the advancement of medical education in Newcastle. Like many European universities its main “campus’ is integrated into the heart of the city.

Newcastle University | Estates and Facilities

Newcastle University | North East England

Sir Roger Scruton: Beauty, Conservatism & Tradition

DYI Buttermilk & The Perfect Pancake

Strawberries

Layout mode
Predefined Skins
Custom Colors
Choose your skin color
Patterns Background
Images Background
error: Content is protected !!
Skip to content