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Author: Dairy Industry Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 6
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Author: Dairy Industry Bureau
Publisher:
ISBN:
Category :
Languages : en
Pages : 6
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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: John R. Campbell
Publisher: Waveland Press
ISBN: 1478632615
Category : Technology & Engineering
Languages : en
Pages : 549
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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:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 196
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Author: MILLER-CUSHON ENDRES
Publisher: Burleigh Dodds Series in Agricultural Science
ISBN: 9781786764591
Category :
Languages : en
Pages : 300
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Author: North Central Regional Committee on Dairy Marketing Research
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 142
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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: 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:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 1452
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Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 1346
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