Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 856

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Book Description

Author:
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 920

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Book Description

Author:
Publisher:
ISBN: 9780969471301
Category :
Languages : en
Pages :

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Author:
Publisher:
ISBN: 9780969471363
Category :
Languages : en
Pages : 566

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Book Description

Author: Roger William Blowey
Publisher:
ISBN: 9780852364994
Category : Dairy cattle
Languages : en
Pages : 0

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Book Description
The principles behind such common problems as mastitis, infertility and lameness are explained in detail and linked to effective control programmes. The same approach is taken towards a full range of potential cattle disorders, broadly grouped according to age and development of the animal from the young calf to the adult. Already the standard text for a wide range of college course throughout the world, the considerable increase in detail makes this full colour and updated third edition an essential tool in the daily fight to keep intensely managed stock in first-class condition and to optimise productivity. For the farmer, it is an invaluable tool in dealing with the sick animal.

Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Agricultural administration
Languages : en
Pages : 1240

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Book Description

Author: A. H. MURRAY (Writer on Dairying.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 211

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Book Description

Author: Kirk Kardashian
Publisher: UPNE
ISBN: 1611680271
Category : Business & Economics
Languages : en
Pages : 281

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Book Description
The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk

Author: International Dairy Federation
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 184

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Book Description

Author: Anne Mendelson
Publisher: Knopf
ISBN: 0385351216
Category : Cooking
Languages : en
Pages : 353

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Book Description
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.