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Books > Professional & Technical > Agriculture & farming > Animal husbandry > Dairy farming
This book comprises of six sections giving the state of the art
information in the following topics: Functional foods: Scope,
Market Opportunities and Recent trends, Functional food products:
Ingredients and Functionality, Functional food products:
Formulation and Processing Technology, Functional food products:
Packaging and Storage Stability, Functional food products:
Prevention, Disease Control and bioavailability, Future prospects
of functional food. The book is exclusively targeted for food
scientists and technologists, and scientists working in related
fields. The book also presents practical information for use in
functional food product development. It is also intended for use by
practitioners in functional food companies and food technology
centres and will also be of interest to researchers and students of
food science and technology. With recent scientific studies, this
book provides readers with a comprehensive and up-to-date
scientific knowledge about the functional food science and
technology. The book presents a most updated knowledge on the
regulatory status of functional food in different countries. This
information, which is seldom available, is essential for the
commercial aspect of functional food. Also, core discussion on the
reliable and economical scale up of laboratory-based extraction and
purification techniques for different functional ingredients is
also presented in the detailed manner in the book. A critical issue
in the development of functional foods is health aspects and its
role in disease control. In section V, Functional food products:
Prevention, Disease Control and bioavailability, a variety of
examples are discussed indicating the role and action of functional
ingredients in preventing disease. The present book also addresses
the key issue of processing and its effects on the bioavailability
of bioactives. With the advent of the latest scientific technique
in the latter half of the 20th century, area of functional food has
evolved to the current state of the art.
This is the story of Britain's first organic in modern times to run
entirely without animal slaughter or the use of fossil fuels. The
true story of a unique experiment to transplant Hindu values of cow
protection and working oxen to the modern Western world. It all
began when George Harrison donated an historic Hertfordshire manor
house and 20 acres of farmland to a young community of Krishna
people fresh from the city, and two cows. Thirty-six years later
the experiment has grown into an organic carbon-free working farm
in a superb set of low-tech English oak farm buildings housing
fifty cows and oxen. The organic farm embodies the principles of
sustainable and ethical living necessary for future peace and
prosperity.
This book has been written for the under-graduate students of Dairy
Technology course being offered by different Dairy Science Colleges
and various Agricultural and Deemed Universities across the
country.
This book deals specifically with basic managemental aspects of
dairy animal in the context of Indian subcontinent. The
informations are carefully presented in concise manner and to the
point. The entire book has been prepared in most simple, clear and
talking language for easy understanding. In this book, an attempt
has been made to introduce both the science and practice of dairy
animal production for the students, teachers, progressive farmers
and extension workers. Any book which attempt to cover the needs of
much a wide range of people must have their limitations as far as
any one group of persons is concerned. It is hoped however that all
those who read these books will find some guidance and instruction
which will enable them to improve their knowledge and understanding
of the management and production of dairy animals.
The papers included in this book have a broad coverage of the
topics related to new technologies in functional foods and
nutraceuticals, fruits and vegetables and their by-products as
valuable ingredients for functional foods and nutraceuticals,
potential bioactive components from various food sources, trends
and development of nutraceuticals and functional foods as well as
functional food and nutraceuticals as ingredients in the value
addition for health promotion, standardization and quality control.
This compilation helps to overcome the problems faced in exploring
the potential of nutraceuticals in naturopathy and device
strategies to encounter such problems.
Dairy Technology is the industrial, non-farm phase of the
tremendously large, dynamic and complex dairy industry. This phase
represents a combination of science, engineering, business, and art
as applied to all dairy and dairy-type foods and their industries.
Dairy and dairy-type foods represent a major segment of the vast
and varied food industry. This comprehensive book has been written
encompassing entire gamuts of manufacture of dairy products,
functional foods, utilization of dairy byproducts, cleaning and
sanitization and quality assurance. The main objective of the book
is to provide the latest information in a consolidated form at one
point to meet the requirements of not only undergraduate and
postgraduates students but also teachers and dairy professionals.
This is a textbook on Dairy Plant Management and Dairy Waste
Management which is a part of the course curriculum for the
undergraduate and post graduate students of Dairy Technology.
Producing Safe Eggs: Microbial Ecology of Salmonella takes the
unique approach of interfacing problems of Salmonella and microbial
contamination with commercial egg production. It presents in-depth
information on microbial contamination, safety and control,
physiology, immunology, neurophysiology, and animal welfare, which
makes this book a complete reference for anyone involved in the
safe production of eggs and egg products in the food industry. This
book discusses management and risk factors across the entire egg
production process, including practical applications to decrease
disease and contaminated food products in poultry houses,
processing plants and retail businesses. It is an integral
reference for food scientists, food safety and quality
professionals, food processors, food production managers, and food
business owners, as well as students in food science, safety,
microbiology, and animal science.
This issue of Veterinary Clinics: Food Animal Practice, Guest
Edited by Dr. Nigel B. Cook, in collaboration with Consulting
Editor Dr. Robert Smith, focuses on Housing to Optimize Comfort,
Health and Productivity of Dairy Cattle. Article topics include:
The housing dilemma: natural living vs. animal protection; Calf
barn design and management; Lying time and its importance to the
dairy cow: impact of stocking density and time budget stresses;
Feeding behavior, feed space and bunk design, and management for
adult dairy cattle; Maximizing comfort in tiestall housing; Free
stall design and bedding management; Maternal behavior and design
of the maternity pen; Housing the cow in transition to optimize
early lactation performance; Ventilation systems for adult dairy
cattle; Cooling systems for dairy cows; Designing dairy herds with
automated milking systems; and Low stress handling areas for dairy
cow barns.
This specially curated collection features four reviews of current
and key research on mastitis in dairy cattle. The first chapter
reviews the indicators of mastitis and the contagious and
environmental pathogens which cause it. It then discusses how
mastitis can be managed and controlled on dairy farms, including
consideration of dry cow therapy and the use of antibiotics. The
second chapter examines the impact of clinical and subclinical
mastitis in cows on milk quality, and provides a detailed account
of indicators of mastitis. It describes the impact of mastitis on
milk composition and quality, addressing its effect on the protein,
fat, lactose and iron content of milk. The third chapter reviews
advances in dairy cattle breeding to improve resistance to
mastitis. It includes sections on both conventional and new
phenotypes for improving resistance to clinical mastitis and
concludes with a section on increasing rates of genetic gain
through genomic selection. The final chapter considers recent
research on the prevalence and development of antimicrobial
resistance in mastitis pathogens. It shows how consistent
diagnostic protocols and recording systems, attention to medical
history, appropriate choice of antibiotics and control of treatment
duration can all contribute to minimizing unnecessary use of
antimicrobials and promoting effective treatment of mastitis.
Physical Chemistry of Cheese Texture.- 1. Overview: Cheese
Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella
Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat
Substitute.- 4. Factors Affecting the Functional Characteristics of
Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese
Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk
Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7.
Cheddar Cheese Flavour and Chemical Indices: Changes During
Maturation.- 8. Assessment of Accelerated Cheese Ripening by
Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial,
Chemical, and Sensory Changes During Cooling and Aging of Cheddar
Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing
Proteolysis During Maturation.- 11. Contribution of Milk-Clotting
Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic
Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of
Cheddar-Type Cheese Produced from High Heat Treatment Milk to
Incorporate Whey Protein.- 14. Inhibition of Proteolysis in
Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and
Ultrastructure of Cheese.- 15. Practical Aspects of Electron
Microscopy in Cheese Research.- 16. Immunolocalization and
Microstructure of Milk Proteins and Fat Mimetics.- 17.
Microstructure Studies of Reduced Fat Cheeses Containing Fat
Substitute.- 18. Influence of Casein Peptide Conformations on
Textural Properties of Cheese.- 19. Electron-Density Patterns in
Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20.
Applications of Confocal Microscopy to Fat Globule Structure in
Cheese.- Technological and Nutritional Aspects of Reduced-Fat
Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar
Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23.
Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey
Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese:
Regulations and Definitions.- 26. Improving the Sensory
Characteristics of Reduced-Fat Cheese.- Contributors.
Dr. Robert Van Saun has assembled an expert panel of authors on the
topic of dairy nutrition. Articles include: Feed analysis and its
interpretation, Management and evaluation of ensiled forages,
Feeding, evaluating and controlling the rumen, Control of energy
intake and partitioning through lactation, Protein feeding and
balancing diets for amino acids, Lipids feeding and milk fat
depression, Dietary management of macrominerals in preventing
disease, Trace mineral feeding and assessment, Transition cow
feeding and management to prevent disease, Monitoring total mixed
rations and feed delivery systems, and more!
In recent years, there has been a great deal of progress in the
understanding and management of milk proteins across the production
chain. This book takes a uniquely comprehensive look at those
developments and presents them in a one-source overview.
By providing a brief overview of each topic area, and then
describing the most important recent advances therein, the
"field-to-table" approach of this book provides specialists with
new and directly relevant information in their own areas, along
with information from complementary research fields, allowing them
to contextualize their work within the larger pictures. At the same
time it provides generalists with a complete overview and offers
insights into topics for more in-depth reading.
Covering areas that are receiving attention from people of many
fields -- genomics, functional foods -- and including the latest
research and developments in milk-protein phenomenon and
interactions, this book will be an ideal resource for professionals
and students alike.
*A fresh look at recent developments across the entire production
chain -- from animal genetics to nutritional and nutrigenomic needs
of the customer
*Up-to-date information from internationally-recognised authors
from both academic and commercial resources
Based on a decade of study, this book provides a scholarly overview
of organic dairy politics, showing how politics, policy, and
protest both inside and outside of agriculture can determine a
future of pastoral landscapes resembling an earlier time in the
western world or, alternatively, one made of dystopian ruralities.
The first edition of Advances in the Microbiology and Biochemistry
of Cheese and Fermented Milk was aimed at the gap in the literature
between the many excellent technical texts on the one hand, and the
widely scattered scientific literature on the other. We tried to
present the state of the art in pre competitive research in a
predigested, yet scientifically coherent form, and relate it to the
marketable properties of fermented dairy products. In this way,
researchers could use the book to mentally step back from their
specializations and see how far they had progressed as a community;
at the same time we hoped that R&D-based companies could use it
to assess the utility (or lack of it) of the research output in
setting out their research acquisition strategy for product
improvement and innovation. In a sense, the first edition could
claim to have initiated Technology Foresight in its limited field
before Government caught the idea, and it certainly gave the
science base an opportunity to display its talents and resources as
a potential source of wealth creation, well before this became an
'official' function of publicly funded science and technology.
Thus, the first edition was intended as a progressive move within
the growing science and technology literature, and judged by its
market success, it seems to have served precisely that purpose."
The first edition of this book rapidly established a reputation for
providing a unique source of highly practical information on dairy
product technology. Coverage is of products in which milk is either
the main component or a less obvious ingredient. This new edition
continues to explain methods of milk product manufacture, the
technology involved, and how other influences affect finished
products. Coverage is expanded to fill some important gaps, and in
addition to three new chapters (microbiology, packaging, editorial
introduction) The other chapters have been revised, enlarged, and
brought up to date, Written for food technologists making dairy
products, the book is also an essential source of reference for the
industries ingredient suppliers and equipment manufacturers, and
those working in academic and research institutions. The
contributors have extensive practical experience of the industry.
Practical Cattle Farming is written by two experienced, practising
veterinarians, and covers the essential elements of beef and dairy
cattle farming and the latest cutting-edge scientific research, and
is therefore of value both to the novice and to those with
experience. The text is clearly written and includes helpful
explanatory notes and detailed practical information. This new
edition 2021 in paperback examines the principles of beef and dairy
production, and the husbandry of cattle from the newborn calf to
adulthood. It explores the practical aspects of nutrition, housing,
grazing and fertility management including the common problems, how
these may be identified and corrected, and some of the economic
factors that must be considered. The principles of disease
prevention and control in order to maximize the success of the
cattle unit is analysed and the factors that determine the welfare
of the cattle and the relevant English laws are outlined.
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