Author: Alan I. Marcus
Publisher: LSU Press
ISBN: 0807176702
Category : History
Languages : en
Pages : 330
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Book Description
In Land of Milk and Money, Alan I Marcus examines the establishment of the dairy industry in the United States South during the 1920s. Looking specifically at the internal history of the Borden Company—the world’s largest dairy firm—as well as small-town efforts to lure industry and manufacturing south, Marcus suggests that the rise of the modern dairy business resulted from debates and redefinitions that occurred in both the northern industrial sector and southern towns. Condensed milk production in Starkville, Mississippi, the location of Borden’s and the South’s first condensery, so exceeded expectations that it emerged as a touchstone for success. Starkville’s vigorous self-promotion acted as a public relations campaign that inspired towns in Tennessee, Alabama, Louisiana, and Texas to entice northern milk concerns looking to relocate. Local officials throughout the South urged farmers, including Black sharecroppers and tenants, to add dairying to their operations to make their locales more attractive to northern interests. Many did so only after small-town commercial elites convinced them of dairying’s potential profitability. Land of Milk and Money focuses on small-town businessmen rather than scientists and the federal government, two groups that pushed for agricultural diversification in the South for nearly four decades with little to no success. As many towns in rural America faced extinction due to migration, northern manufacturers’ creation of regional facilities proved a potent means to boost profits and remain relevant during uncertain economic times. While scholars have long emphasized northern efforts to decentralize production during this period, Marcus’s study examines the ramifications of those efforts for the South through the singular success of the southern dairy business. The presence of local dairying operations afforded small towns a measure of independence and stability, allowing them to diversify their economies and better weather the economic turmoil of the Great Depression.
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: Carlos Risco
Publisher: John Wiley & Sons
ISBN: 0470960531
Category : Medical
Languages : en
Pages : 643
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Book Description
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
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: G Smit
Publisher: Elsevier
ISBN: 1855737078
Category : Technology & Engineering
Languages : en
Pages : 565
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Book Description
The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. Reviews key developments in dairy food processing and their impact on product safety and quality Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Author: Francesco Conto
Publisher: John Wiley & Sons
ISBN: 1118906454
Category : Technology & Engineering
Languages : en
Pages : 483
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Book Description
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Author: Wendell Van Gunst
Publisher: Dog Ear Publishing
ISBN: 1457550369
Category : Business & Economics
Languages : en
Pages : 134
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Book Description
This textbook was developed as a practical curriculum to present the basics of how to care for a modern dairy cow and how to make her more productive. This book is the heart of the teaching in our Dairy as Business School in Gulu, Uganda. This textbook is also the blueprint for the practices and protocols we expect our research farm known as Gulu Uganda Country dairy in Gulu, Uganda to follow every day. It is our intent that this curriculum present a dairy farm as a genuine business operation that to be successful must follow proven dairy cattle protocols and business practices. It was designed to get beyond theory and present the practical steps to a successful dairy farm. Our hope is that this book will challenge you to adopt these principles as you evaluate your dairy farm or consider starting a new one. Information on this training school and research farm can be seen on Facebook at Gulu Uganda Country Dairy.
Author: OECD
Publisher: OECD Publishing
ISBN: 9264015906
Category :
Languages : en
Pages : 238
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Book Description
This study takes an in-depth look at the dairy sector in OECD countries in order to see how agricultural subsidies and environmental policies are impacting the environment and international competitiveness of dairy products.
Author: Salam Ibrahim
Publisher: BoD – Books on Demand
ISBN: 1789843553
Category : Business & Economics
Languages : en
Pages : 126
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Book Description
The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.
Author: Essila, Jean C.
Publisher: IGI Global
ISBN: 1522581588
Category : Business & Economics
Languages : en
Pages : 358
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Book Description
Globalization has made both operations and supply chains more complex than ever before. Inputs are sourced from many locations all over the world to serve different needs and market segments throughout the planet, making it a global challenge that necessitates a global strategic response. Managing Operations Throughout Global Supply Chains is a crucial academic resource that discusses concepts, methodologies, and applications of emerging techniques for operations and supply chain management processes that promote cost efficiency. While highlighting topics such as global operations, resource planning, and business forecasting, this publication explores how organizations manage the procurement of all necessary resources at every stage of the production cycle from the original source to the final consumers. This book is ideally designed for researchers, academicians, practitioners, professional organizations, policymakers, and government officials.
