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 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.

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.

Farming has been in John Connell's family for generations, but he never intended to follow in his father's footsteps. Until, one winter, he finds himself back on the farm and begins to learn the ways of the farmer and the way of the cows. Connell records the hypnotic rhythm of the farming day - cleaning the outhouses, milking the herd, tending to sickly lambs, helping the cows give birth. But alongside the routine events, there are the unforeseen moments when things go wrong: when a calf fails to thrive, when a sheep goes missing, when illness breaks out, when depression takes hold, when an argument erupts and things are said that cannot be unsaid. The Cow Book is the story of a calving season. It is also the story of the cow itself, from its domestication and worship as a God by the Ancient Egyptians to the modern practice of mechanized herds, via the figure of the cowboy, the destruction of the American buffalo, the demise of the aboriginal jackaroos and the consequences of BSE. And, above all, it is the story of Connell's life as a farmer, of his relationship with his birthplace of County Longford, with the community around the family farm, with the animals he tends, and with his father.

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.

How do we achieve food security for a global population now over 7 billion people and trending towards 10 billion by 2050? This study of the global dairy industry examines how to balance our needs with those of animals and the environment. It scrutinises ruminant bovines' worrying exhaling of methane, a greenhouse gas which, fortunately, evidence shows can be reduced by adding seaweed to cattle feed. Are the multi-thousand-cow mega-dairies of the USA appropriate models for Africa and Asia's high-growth dairy regions, where so many women are smallholders? Is it ethical to keep cows in confined animal feeding operations (CAFOs), eating unnatural high-energy/low fibre diets when they prefer grazing pasture? Other issues include hormones for oestrus stimulation, and GMOs for milk yield, stressing cows' immune systems and drastically shortening longevity. This book offers multifaceted discussion of the central and ancillary issues relevant to dairying, and consumption of plant- and laboratory-based foods in the 21st century. No book to date offers such a comprehensive overview, linking ethics, environment, health and policy-making with in-depth coverage of the major dairy farming regions of the world.

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

This collection features four peer-reviewed reviews on infertility and other reproductive disorders in dairy cattle. The first chapter discusses the physiology of the main impediments to fertility and management issues that need to be addressed to ensure good fertility of dairy cows. The chapter focusses on parturition and uterine health, the importance of the post-partum environment and the role of oestrus, as well as methods of establishing pregnancy and the effect of heat stress on cows' fertility. The second chapter considers recent developments in automated monitoring of livestock fertility and pregnancy, focussing on its implementation in dairy cattle production. The chapter explores the physiological basics of the reproductive cycle in dairy cattle and the use of artificial intelligence to monitor and report changes in animal behaviour. The third chapter reviews progress in understanding the role of genetics in addressing the decline in fertility rates in dairy cattle. The chapter discusses strategies to improve the reproductive performance of dairy cattle, including the use of different breeds, measures of fertility and genomic data. The final chapter reviews best practices to detect reproductive problems and limitations in dairy cattle. The chapter identifies key areas which are known to limit performance and provides strategies which can be implemented to optimise reproductive performance and maximise animal health.

This collection features four peer-reviewed literature reviews on lameness in dairy cattle. The first chapter provides an overview of lameness and its impact on dairy cow health and welfare. The chapter reviews existing methods for manual and automated detection of lameness, including approaches that detect changes and abnormalities in the gait, stance and behaviour of the animal, including the use of video, accelerometers and spatial positioning systems. The second chapter discusses the aetiology of the four main causes of lameness in dairy cows: sole ulcer, white line, digital dermatitis and interdigital phlegmon. The chapter reviews the importance of prompt and effective treatments, as well as the best practices to optimise foot health to prevent the onset of lameness. The third chapter reviews advances in dairy cattle breeding to improve resistance to claw and foot disorders, primarily lameness. It considers the various steps in breeding, from the definition of the breeding goal to genomic evaluation and data validation, as well as the consequent challenges which can develop. The final chapter examines the impact of lameness on dairy production and highlights the importance of optimising foot health in dairy cattle to prevent the occurrence of lameness. The chapter discusses claw horn disruption and concludes with a case study on an outbreak of lameness in a herd of 800 Holstein cows.

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile."

This open access book provides the first critical history of the controversy over whether to cull wild badgers to control the spread of bovine tuberculosis (bTB) in British cattle. This question has plagued several professional generations of politicians, policymakers, experts and campaigners since the early 1970s. Questions of what is known, who knows, who cares, who to trust and what to do about this complex problem have been the source of scientific, policy, and increasingly vociferous public debate ever since. This book integrates contemporary history, science and technology studies, human-animal relations, and policy research to conduct a cross-cutting analysis. It explores the worldviews of those involved with animal health, disease ecology and badger protection between the 1970s and 1990s, before reintegrating them to investigate the recent public polarisation of the controversy. Finally it asks how we might move beyond the current impasse.

This specially curated collection features five reviews of current and key research on crops as livestock feed. The first chapter reviews the impact of feeding ruminants cereal grains on animal physiology and health. The chapter explores the use of starch-containing cereal grains as a feedstuff to improve animal efficiency and performance, as well as to reduce the environmental footprint of ruminant animal production. The second chapter discusses key environmental trade-offs in the use of crops as livestock feed. It reviews key elements in trade-off analysis and explores opportunities for making better use of existing feed resources and producing more feed biomass of higher fodder quality. The third chapter reviews ways of optimising the use of barley for animal feed, from production and breeding through to the application of new technologies such as near infrared spectroscopy and molecular markers. The fourth chapter reviews the use of sorghum as an important source of fodder and forage. It reviews the different types of sorghum used for forage and other applications, and then provides a detailed discussion of the use of forage sorghum as feed for ruminants. The final chapter discusses the use of soybean meal (SBM) as an animal feed. It assesses the nutritional content of SBM, as well dealing with its anti-nutritive compounds in optimising its use.

This collection features five peer-reviewed literature reviews on sensor technologies in livestock monitoring. The first chapter considers the development of on-animal sensors as a means of monitoring an array of livestock species, as well as the challenges which arise with their deployment in commercial livestock management operations. The second chapter reviews the utilisation of wearable technologies to monitor the welfare of poultry, including accelerometers. The chapter also considers the effects of these sensors on bird welfare and behaviour. The third chapter provides a detailed overview of recent advances in techniques for monitoring dairy cow health and welfare. The chapter reviews the development of diagnostic tools and sensor technologies which enable automated, continuous monitoring of livestock. The fourth chapter reviews the potential of precision livestock farming (PLF) technology to monitor dairy cattle welfare in line with the Five Domains framework. The chapter explores how PLF can positively impact each of the five domains: nutrition, environment, health, behaviour and mental state. The final chapter reviews recent advances in technologies for monitoring key indicators of pig welfare by considering good feeding, good housing, good health and appropriate behaviour.

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.

Livestock Ration Formulation for Dairy Cattle and Buffalo provides an interdisciplinary, integrative perspective and optimization on dairy cattle feed formulation problem solving. It helps dairy farmers by introducing them the right frequency and right amount of balanced diet to be fed to cattle's and buffaloes at different body condition so that their feeding cost should be decreased and there should be increase in income for dairy farmers, as they don't have enough knowledge of feeding practice. It helps animal nutritionist to work for dairy farmers which have very limited feed resources to fulfil nutrients requirement in terms of crude protein (CP), total digestible nutrient (TDN), calcium (Ca) and phosphorus (P) by developing a software programme to plan a balanced low budget diet. It includes the Linear and Goal programming model for non-pregnant dairy buffalo is been solved using Hybrid Real Coded Genetic Algorithm and the results are compared with Real Coded Genetic Algorithm (RGA) considering different versions like RGA without crossover, RGA without Mutation, RGA with crossover and mutation. These models can also be applied with other nutritional models like CNCPS, INRA. This book is a step forward in that direction to provide least cost diet formulation based on nutrient requirement of the cattle and buffalo, which is been calculated according to Indian Council of Agricultural Research (ICAR, 2013) and NRC (2001) on dry matter basis, provides a clear and precise platform for other researcher in Animal Nutrition field which also give initial platform to build a software and android application to formulate least cost ration Based on data and algorithm used in this book, which helps Dairy farmers directly to feed balanced diet at cheap rate. Features: It is a good reference to local dairy farmers by introducing them to the right frequency and right amount of balanced diet to be fed to cattle and buffaloes at different production cycles. It will provide basic platform and some solutions to built-up software about cattle nutrition development and least cost formulation for end-user. It has several techniques for optimizing animal diet formulation but a good balance between coding/programming and animal nutrition is incorporated towards application of soft computing technique to improve the quality of the solution due to rigidity of the constraints.

India imposes stringent criminal penalties, including life imprisonment in some states, for cow slaughter, based on a Hindu ethic of revering the cow as sacred. And yet India is among the world's leading producers of beef, leather, and milk, industries sustained by the mass slaughter of bovines. What is behind this seeming contradiction? What do bovines, deemed holy in Hinduism, experience in the Indian milk and beef industries? Yamini Narayanan asks and answers these questions, introducing cows and buffaloes as key subjects in India's cow protectionism, rather than their treatment hitherto as mere objects of political analysis. Emphasizing human–animal hierarchical relations, Narayanan argues that the Hindu framing of the cow as "mother" is one of human domination, wherein bovine motherhood is simultaneously capitalized for dairy production and weaponized by right-wing Hindu nationalists to violently oppress Muslims and Dalits. Using ethnographic and empirical data gathered across India, this book reveals the harms caused to buffaloes, cows, bulls, and calves in dairying, and the exploitation required of the diverse, racialized labor throughout India's dairy production continuum to obscure such violence. Ultimately, Narayanan traces how the unraveling of human domination and exploitation of farmed animals is integral to progressive multispecies democratic politics, speculating on the real possibility of a post-dairy society, based on vegan agricultural policies for livelihoods and food security.