Clean Water and the Dairy Products Industry PDF Download
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Author: United States. Environmental Protection Agency
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 24
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Book Description
Author: United States. Environmental Protection Agency
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 24
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Book Description
Author: United States. Environmental Protection Agency
Publisher:
ISBN:
Category : Dairy plants
Languages : en
Pages : 20
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251375712
Category : Technology & Engineering
Languages : en
Pages : 204
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Book Description
Water is used for a wide range of activities in the dairy sector, which consumes a substantial volume of first-use drinking water for production processes, cleaning and disinfection. There is a great potential to exploit possible sources of reusable water in the dairy sector. In 2020, the 43rd session of the Codex Alimentarius Commission approved the new work entitled ¡°Development of Guidelines for the Safe Use and Reuse of Water in Food Production¡± proposed by the 51st session of the Codex Committee on Food Hygiene. To support this work, the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) was asked to provide scientific advice regarding safe use and reuse of water in the dairy sector. JEMRA convened an online meeting from 14 June to 2 July 2021 to provide clear and practical guidance on risk-based approaches to assess and manage fit-for-purpose water sourcing, use and reuse in the dairy sector. This report describes the output of this meeting to support the decision-making when applying the concept of fit-for-purpose water for use in the production and processing of dairy products.
Author: Steven Michael Ensley
Publisher:
ISBN:
Category :
Languages : en
Pages : 218
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Book Description
This project is investigating the drinking water quality of Iowa dairy cattle and the effect drinking water quality has on performance. There were 128 dairy farms participating in this study. For this study a novel method of sampling drinking water directly from drinking devices was utilized. There were 59 dairy farms using wells, 68 farms using rural water and 1 farm using spring water for the drinking water source. Contemporary production data was from DHIA records. The following parameters were measured, coliform, pH, total dissolved solids, nitrate, sulfate, and 22 minerals. A record of the type and amount of watering devices available for drinking water for lactating dairy cattle were taken. Linear inches available for drinking water space was determined as well as the frequency of cleaning of water devices.
Author: John R. Campbell
Publisher: Waveland Press
ISBN: 1478632615
Category : Technology & Engineering
Languages : en
Pages : 567
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Book Description
A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers. Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms. Topics found in this instructive and insightful text include: • an overview of the dairy industry, • dairy herd breeding and records, • the feeding and care of dairy cattle, sheep, goats, and water buffalo, • important principles of milking and milking facilities, • dairy farm management, • milk quality and safety, and • the production of milk and milk products.
Author: COWI Consulting Engineers and Planners
Publisher: UNEP/Earthprint
ISBN: 9280718428
Category : Science
Languages : en
Pages : 112
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Book Description
Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
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Book Description
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.
Author:
Publisher:
ISBN:
Category : Milk yield
Languages : en
Pages : 22
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Book Description
Author: John M. Sweeten
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 164
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Book Description
Author: Peter de Jong
Publisher: John Wiley & Sons
ISBN: 1118489470
Category : Technology & Engineering
Languages : en
Pages : 197
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Book Description
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
