Enzymes Beyond Traditional Applications in Dairy Science and Technology explores the applications of enzymes in dairy science and technology, including indigenous milk enzymes, actions of enzymes on milk proteins, lactose for value addition, peroxide, measuring analyte, assessing milk quality, and cleaning the milk plant. This latest volume in the Foundations and Frontiers of Biocatalysis series is a valuable resource for dairy scientists and those studying dairy science processing.

In the 1960s, Tillamook County was at war with itself. As the regional dairy industry shifted from small local factories to larger consolidated factories, as food safety and factory conditions became more important, as the profit margins between milk and cheese collapsed, Tillamook farmers found themselves at a crossroads. How should the producers work with distributors, and how could they advocate for their businesses without pricing themselves out of the market? On one side of the debate was Beale Dixon, head of the County Creamery Association, the co-op that represented the county's farmers and packaged their products for the big dairy distributors in the Willamette Valley. Dixon set up a scheme to offer low-interest, low-collateral loans to the supermarkets that stocked CCA products; he argued it was a cheap, easy way to ensure good will-and continued purchases-in a tight market. On the other side was George Milne, a respected farmer and board member of Tillamook Cheese and Dairy Association, the largest producer in the CCA. Milne believed that Dixon's loan program amounted to fraud and embezzlement, and cheated the farmers out of money they were due. The question of loans soon spiraled out into a community-wide dispute, exacerbated by a complex web of family and business relationships that made conflicts of interest hard to avoid. Dixon worked for both CCA and Cheese and Dairy; he was fired from one but not the other. The Cheese War raged for the better part of a decade, across board meetings and courtrooms and the community itself. Co-op members traded recall petitions and rival factions distributed misleading petitions and letters. While largely unknown outside of Tillamook County, the Cheese War was so divisive that some families remain fractured today. Sisters Marilyn Milne and Linda Kirk were children of the Cheese War. In elementary school, they saw how it absorbed their parents, Barbara and George Milne. As adults, they realized they actually knew very little about it and set out to learn the real story. The authors have conducted years of research through the archives and newspapers of Tillamook County and conducted numerous interviews and oral histories of key players in the Cheese War and their families. As Americans become ever more interested in food supply chains and ethical consumption, here is a story of the very human factors behind one of Oregon's most famous brands.

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain - from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints.

"All three volumes of Achieving sustainable production of milk should be considered as a whole...Over more than 1200 pages, the authors review all fields of milk production, beginning with milk composition, genetics and breeding, safety and milk quality, sustainability of milk production as well as dairy herd management, health, welfare and nutrition of dairy. All three volumes could be considered a standard reference for graduate students in the fields of dairy science and veterinary medicine, animal and dairy scientists at universities and other research centres, and also those in governments and companies involved or working in the field of milk production." Animal Feed Science and Technology In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Drawing on an international range of expertise, this book reviews research addressing the welfare, nutrition and health of dairy cattle. Part 1 begins by discussing key issues in welfare followed by topics such as genetic selection and welfare, housing and transportation. Part 2 looks at nutrition with chapters on rumen microbiology, feed evaluation and formulation, feed supplements and feed safety. The final part of the book covers aspects of health such as control of diseases and other disorders such as lameness as well as dairy herd health management. Achieving sustainable production of milk Volume 3: Dairy herd management and welfare will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by two other volumes which review milk composition, genetics and breeding as well as safety, quality and sustainability.

Better validation of indigenous domestic animal genetic resources is becoming more important with regard to the potential of livestock for poverty alleviation and income generation. To improve indigenous breeds for sustainable income and employment generation, the methods to be employed are the same as developed in systematic breeding programs, be it for cross-breeding or selective breeding within a specific breed. This book systematically introduces the reader to the breed improvement theory and illustrates the theory with practical examples and case studies. The book is addressed to animal science teachers, to undergraduate and postgraduate students as well as to decision makers in the state and central livestock departments.