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Books > Professional & Technical > Agriculture & farming > Animal husbandry > Dairy farming
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.
Farm Management Organizer, Journal Record Book, Income and Expense Tracker, Livestock Inventory Accounting Notebook, Equipment Maintenance Log
Advances in Cattle Welfare provides a targeted overview of
contemporary issues in dairy and beef cattle welfare. The volume
addresses welfare-related topics in both research and on-farm
applications. Opening with an introduction to cattle production
systems, the book covers the three major areas of cattle welfare;
on-farm welfare assessment, behavioral priorities of cattle and
novel perspectives on specific aspects of management. Chapters
examine the key issues within each area, including such topics as
the goals and measures included in welfare assessments, the
importance to cattle of access to pasture and engaging in social
behavior, human-animal interactions, painful procedures, and
disease and metabolic challenge. This book is an essential part of
the wider ranging series Advances in Farm Animal Welfare, with
coverage of cattle, sheep and pigs. With its expert editor and
international team of contributors, Advances in Cattle Welfare is a
key reference tool for welfare research scientists and students,
veterinarians involved in welfare assessment, and indeed anyone
with a professional interest in the welfare of cattle.
Effect of Milk Fat Globule Size on the Physical Functionality of
Dairy Products provides a comprehensive overview of techniques
utilized to vary milk fat globule size in fat-structured dairy
products. The text aims to highlight the importance of both native
and emulsified milk fat globule size in the processing and
functionality of these products. Both herd managements strategies
and fractionation techniques utilized to vary milk fat globule size
are covered thoroughly, as are the effects of mechanical sheer
processing. The influence of different size fat globules on aspects
such as TAG composition, physical stability, viscosity,
crystallization properties and electric conductivity are studied,
as are the influences on processability and function. This Brief
aims to highlight the importance of milk fat as a determinant of
the microstructural, rheological and sensorial properties of
fat-containing dairy products such as milk, cream, yogurt, ice
cream, cheese, butter and milk chocolate. Since milk fat globules
have a widely varied size distribution, controlling their size is
of major importance in processing. In comprehensively covering the
various methods used to vary milk fat globule size, this text
serves as an important resource for those involved in dairy product
processing.
The authors acknowledge that there are currently numerous ways in
which sustainability is measured and multiple methodologies in how
these measurement tools were designed. This book showcases how
Bayesian network modelling can be used to identify and measure
environmental, economic and social sustainability variables and
looks at their impact on and interaction with each other.
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.
Processing of milk into various dairy foods, i.e. Dairy Technology
is underpinned by disciplines such as chemistry and biochemistry,
microbiology and process engineering. Strong emphasis on public
health aspects and product quality demands that proper attention be
given to the points in the production and processing chain where
both pathogenic and spoilage microorganisms can be controlled
effectively. Keeping above points in view, a very comprehensive
book has been written encompassing entire gamuts of chemical,
physical and microbiological characteristics of milk, processing
and preservation of milk. 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.
The 2014 Farm Bill makes significant changes to the structure of
U.S. dairy support programs, including the elimination of several
major price and income support programs from the 2008 Farm Bill,
the extension of several smaller dairy programs, and the addition
of two new programs, the Margin Protection Program and the Dairy
Product Donation Program. This book describes the major dairy
provisions contained in the 2014 Farm Bill as well as Congressional
Budget Office cost projections of historical program outlays
compared with outlays under the new dairy programs. The book also
includes a discussion of potential issues related to the new dairy
policies.
This book attempts to explain the scientific basis for UHT
sterilization and aseptic filling, as well as describe the
processes and equipment used. I have tried to avoid producing
merely a catalogue of sterilizers and aseptic fillers. Instead I
have attempted to explain the principles on which the different
types of plant operate, and discuss the factors which influence
performance, so that information given by manufac turers may be
assessed by readers in relation to their own processing
requirements. Statements are generally supported by references.
Where no re ference is given, personal experience or my
interpretation of the work of others is my justification. Although
the book deals mainly with milk and milk products, I hope that the
information it contains will be useful to those dealing with other
products, since the principles of processing are in general the
same. The book is based on more than 30 years' involvement with
research into UHT processing and aseptic filling. During this time
I have been fortunate to work with and to talk to many people from
whom I have learned a great deal. I benefited from conta.cts with
Dr T. R. Ashton (England) and Professor H. Hostettler.
(Switzerland), who were pioneers in the commercial development of
UHT milk. More recently I have been privileged to know and work
with research workers in many countries having a common interest in
UHT processing. Of these, I should mention particularly Professors
E. L. Thomas, V. A."
The present book is an attempt to compile various chemical,
nutritional and micro-biological analytical techniques related to
handling milk and milk products. The book has been divided into
three basic sections dealing in methodologies applicable to raw
milk reception to milk product analysis to air, water, detergents
and dairy effluent. * Section "A" deals with various platform and
laboratory tests applied to raw and processed milk quality
assessment, in terms of rapid tests, detection of adulterants and
preservatives, sampling techniques etc. * Section "B" gives the
detailed analytical techniques as applied for determination of
various quality parameters/ attributes of different dairy products
being manufactured by Indian Dairy Industry. * Section "C" various
other tests applicable to dairy industry for maintaining quality
including nutritional quality and hygiene, test for dairy
detergents and sanitizers, air and water quality for a dairy plant
and determination of melamine, aflatoxins, minerals and vitamins
(fat & water soluble). The Text also contains various food
regulatory acts, food safety act 2006, hygiene code, ISO 9000
series, ISO 14000 and ISO 22000 quality management systems, PFA and
BIS standards for different milk types and MRL values for
pesticides, heavy metals and antibiotic substances and list of
approved analytical labs are also provided for ready reference.
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