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Author: Foras Talúntais
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
Author: Foras Talúntais
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
Author: Malcolm E. Castle
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 106
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Book Description
Author: Carl Oluf Jensen
Publisher:
ISBN:
Category : Dairy inspection
Languages : en
Pages : 288
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Book Description
Author: Victorian Dairy Industry Authority
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: Y. Motarjemi
Publisher: Elsevier Inc. Chapters
ISBN: 0128056444
Category : Technology & Engineering
Languages : en
Pages : 32
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Book Description
In many countries of the world, the dairy industry is one of the most important food sectors and it has, by and large, been very successful in providing safe products. Nevertheless, the dairy sector, like other food sectors, also has its challenges, as from farm to the point of consumption, dairy products can become contaminated with a broad range of microbial and chemical hazards. The sources of contamination are multiple and the pathways are complex. Contamination of milk can occur directly by dairy animals shedding pathogens into the milk, or indirectly by contamination of the milk during the milking process, collection and transportation. Infected animals or asymptomatic carriers can shed the organisms in the feces and contaminate the milk through the environment. Other sources of environmental contamination are water, pests, soil, feces, pets and contaminated feed. Infected farmers, not respecting hand hygiene, are also a potential source of contamination of milk. During milking, collection and transportation, milk can be subjected to further contamination by the equipment and/or be subjected to time–temperature abuse, creating optimum conditions for microbial growth. Hence, ensuring safety of milk and dairy products starts on the farm with animal health, quality of feed, a hygienic environment and, in general, good animal husbandry. Nevertheless, pasteurization of milk is necessary to kill any surviving organisms and reduce the risk of illness to an acceptable level. Provided that hygienic measures are taken to prevent any post-process contamination, milk and dairy products can be produced and consumed safely. The present chapter reviews risks and control measures all along the production chain.
Author: Devajani Deka
Publisher: LAP Lambert Academic Publishing
ISBN: 9783659585722
Category :
Languages : en
Pages : 84
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Book Description
The Dairy industry in Mizoram is growing in recent years and mostly in the hand of small farm holders. Numbers of dairy cooperative societies are coming up supplying the fresh milk in an organized manner to the large Dairy produce distributors in the state of Mizoram. Clean and hygienic milk is a prerequisite for quality production of dairy produce with good shelf life. The present piece of work is compiled after conducting a farmer's oriented training on "Clean and hygienic milk production in small holders' dairy farms in hilly areas."
Author: United States. Congress. House. Subcommittee on Interstate and Foreign Commerce Committee
Publisher:
ISBN:
Category :
Languages : en
Pages : 358
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Book Description
Author:
Publisher:
ISBN:
Category : Dairy farming
Languages : en
Pages : 440
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Book Description
Author: F. Harding
Publisher: Springer
ISBN: 1461521955
Category : Technology & Engineering
Languages : en
Pages : 178
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Book Description
Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.
Author: J.P.T.M. Noordhuizen
Publisher: BRILL
ISBN: 9086866336
Category : Technology & Engineering
Languages : en
Pages : 311
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Book Description
"Quality is a keyword in animal production. Next to product quality, process quality has also become relevant for dairy farmers. Issues like food safety, public health, animal health and welfare are determined by the conditions of the production process. To address these, he EU has issued the General Food Law (178-2002) and the Hygiene directives (EC 852/853/854-2004) dealing with the forenamed domains with the aim to protect consumers. The suggestion was also made by the EU that farmers apply a HACCP-like plan to meet these new quality demands. Key issues are structure, organisation, planning, formalisation and demonstrability, which can also be found in the HACCP concept. This book addresses Quality Risk Management through applying the HACCP-like concept. First, the assessment of strong and weak points on a dairy farm are dealt with, which is useful for farm inspection and herd health programmes. Then, the 12-steps for developing a HACCP plan are followed through the various chapters. Many examples and elaborations are given. An example farm, FX, is introduced to show how the different elements may look in reality. At the end of the book characteristics of entrepreneur-like dairy farmers are given and compared to strong and weak points of cattle practitioners. Practitioners may conclude how to better serve this type of farmer. Communication plays a paramount role. Finally, several general issues are addressed: economics, integrating classical herd health with quality risk management programmes. The aim of this book is to give practical guidelines and examples for dairy farmers, cattle practitioners and extension people, who desire to jointly develop and implement a HACCP-based quality risk management programme. 'This book is well written with many practical flow charts and ""Good Practice"" advice. I would recommend it to any veterinarian involved in producing risk management programs or ""Standard Operating Procedure"" type documents for dairy farms. The chapters on good communication and marketing would be useful for most veterinarians.' David S. Beggs, book review editor 'The Australian Cattle Veterinarian' Volume 50, p. 34-35, March '09"
