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.