Factors Influencing the Seasonal Adjustment of Milk Production on Farms in the Boston Milkshed PDF Download
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Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 78
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309031818
Category : Science
Languages : en
Pages : 169
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Book Description
Author: Julius van der Werf
Publisher: Springer Science & Business Media
ISBN: 1402090056
Category : Science
Languages : en
Pages : 256
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Book Description
Fitness and adaptation are fundamental characteristics of plant and animal species, enabling them to survive in their environment and to adapt to the inevitable changes in this environment. This is true for both the genetic resources of natural ecosystems as well as those used in agricultural production. Extensive genetic variation exists between varieties/breeds in a species and amongst individuals within breeds. This variation has developed over very long periods of time. A major ongoing challenge is how to best utilize this variation to meet short-term demands whilst also conserving it for longer-term possible use. Many animal breeding programs have led to increased performance for production traits but this has often been accompanied by reduced fitness. In addition, the global use of genetic resources prompts the question whether introduced genotypes are adapted to local production systems. Understanding the genetic nature of fitness and adaptation will enable us to better manage genetic resources allowing us to make efficient and sustainable decisions for the improvement or breeding of these resources. This book had an ambitious goal in bringing together a sample of the world’s leading scientists in animal breeding and evolutionary genetics to exchange knowledge to advance our understanding of these vital issues.
Author: P. F. Fox
Publisher: Springer
ISBN: 3319148923
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Author: Wendy M. Rauw
Publisher: CABI
ISBN: 184593394X
Category : Medical
Languages : en
Pages : 343
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Book Description
This book is about resource allocation matters with the aim to further development thoughts and models on resource allocation applied to livestock production. It contains 18 chapters divided into 4 parts which discuss resources and resource allocation patterns, trade-offs, metabolic constraints to resource allocation and the process of homeorhesis with a special emphasis to homeorhesis during heat stress; the relationship between food intake and resources allocated to body maintenance, growth, reproduction and the immune response; the consequences of high production efficiency in pigs, poultry and dairy cattle and the consequences of improved production by means of biological engineering and options to include resource allocation matters in the breeding objective, animal welfare and in resource allocation modelling.
Author: United States. Bureau of Agricultural Economics
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 78
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Book Description
Author: Lynn B. Martin
Publisher: John Wiley & Sons
ISBN: 1118398785
Category : Science
Languages : en
Pages : 371
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Book Description
Integrative Organismal Biology synthesizes current understandings of the causes and consequences of individual variation at the physiological, behavioral and organismal levels. Emphasizing key topics such as phenotypic plasticity and flexibility, and summarizing emerging areas such as ecological immunology, oxidative stress biology and others, Integrative Organismal Biology pulls together information from diverse disciplines to provide a synthetic view of the role of the individual in evolution. Beginning with the role of the individual in evolutionary and ecological processes, the book covers theory and mechanism from both classic and modern perspectives. Chapters explore concepts such as phenotypic plasticity, genetic and epigenetic variation, physiological and phenotypic variation, homeostasis, and gene and physiological regulatory networks. A concluding section interweaves these concepts through a series of case studies of life processes such as aging, reproduction, and immune defense. Written and edited by leaders in the field, Integrative Organismal Biology will be an important advanced textbook for students and researchers across a variety of subdisciplines of integrative biology.
Author: Barry A. Law
Publisher: Wiley-Blackwell
ISBN: 9781405182980
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Author: Gertrude G. Foelsch
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 592
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Book Description
Author: Frank Ashmore Pearson
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 20
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 882
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Book Description
