This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line; How to quantify the carbon foot print of a dairy product by using life cycle analysis; Current technologies to improve the carbon foot print; What measures can be taken to reduce the global warming potential of the farm; Reduction of water use in dairy production; Marketing sustainable dairy products; Bench marking of dairy products against other food products; and, Potential future technological developments to improve the carbon foot print for the following decades.

Whether a farmer is raising one cow or a herd, Storey's Guide to Raising Beef Cattle is the most reliable reference for ensuring a successful, healthy cattle operation. In this fully updated, full-color fourth edition, long-time cattle rancher and author Heather Smith Thomas explains every aspect of bovine behavior and provides expert guidance on breed selection, calving, feeding, housing, pasture, and health care. Along with in-depth information on raising grass-fed animals, there is also advice on creating a viable business plan and identifying niche markets for selling beef.

This title covers everything small farmers and backyard homesteaders need to know to keep a single cow or a small dairy herd as a productive part of their food supply - from selecting a breed, maintaining animal health, feeding, and providing shelter to milking and making homemade dairy products. Just one cow can easily provide all the milk, cheese, and other dairy products one family needs. A dairy cow, such as a Jersey, will give six gallons of milk a day, compared with a dairy goat that gives just up to three quarts. Per capita cheese consumption is twice the level it was 25 years ago, and it shows no signs of levelling off, according to the USDA's Educational Research Service.

The ever-changing world of cattle farming requires farmers to be up-to-date with best-practice procedures and the latest advances in husbandry techniques. Now in its 4th edition Roger Blowey's updated version of the acclaimed A Veterinary Book for Dairy Farmers deals with newly emerging problems in cattle farming as well as covering the necessary knowledge required for maintenance and prosperity.In this practical guide to animal health and husbandry, the author highlights developments in established conditions including lameness, Johnes, BVD and mastitis. Other updates include the prevention and treatment of emerging diseases such as Schmallenberg and Blue Tongue and current issues in farming such as developments in calf rearing and increasing incidence of botulism and antimicrobial resistance.Translating the latest developments in veterinary research coupled with a long career in veterinary medicine the author provides a comprehensive and practical text for dairy farmers, stockmen, veterinary academics and students alike to navigate this changing field.

The Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices-and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations. Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves. Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes-such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.

There has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers-those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: * Analyzing your suitability for the career; * Designing and building the cheese facility; * Sizing up the market; * Negotiating day-to-day obstacles; * Ensuring maximum safety and efficiency. Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.

Take a look at the packaging on a container of milk and you're likely to see bucolic idylls of red barns, green pastures, and happy, well-treated cows. In truth, the distance from a living cow to a glass of milk is vast, and nearly impossible to grasp in a way that resonates with an average person ticking items off a grocery list. To translate this journey into tangible terms, Kathryn Gillespie had a brilliant idea: to follow the moments in the life cycles of individual animals-animals like The Cow with Ear Tag #1389. In contrast to the widely known truths of commercial meat manufacture, the dairy industry enjoys a relatively benign reputation, with most consumers unaware of this kitchen staple's backstory. The Cow with Ear Tag #1389 explores how the seemingly nonthreatening practice of raising animals for milk is just one link in a chain that affects livestock across the agricultural spectrum. Gillespie takes readers to farms, auction yards, slaughterhouses, and even rendering plants to show how living cows are transformed into food. The result is an empathetic look at cows and our relationship with them, one that makes both their lives and their suffering real-in particular, the fleeting encounter with the cow of the title, just one animal whose story galvanized Gillespie to write this book. The myriad ways that the commercial meat industry causes harm are at the forefront of numerous discussions today. The Cow with Ear Tag #1389 adds a crucial piece to these conversations by asking us to consider the individual animals whose lives we may take for granted.

Farm Management Organizer, Journal Record Book, Income and Expense Tracker, Livestock Inventory Accounting Notebook, Equipment Maintenance Log

Blueprints for Tropical Dairy Farming provides insight into the logistics, infrastructure and management required for the development of small and large dairy farms in tropical developing countries. Farmers will learn how to improve the welfare, milk quality and productivity of their dairy herds. This book complements author John Moran's five previous books on the principles of tropical dairy farming. The manual covers a wide range of topics related to ensuring the sustainability of dairy production systems in tropical developing countries, such as South and East Asia, Africa and Central America. It also provides guidelines for the best management practices of large-scale, more intensive dairy systems. While smallholder farms are the major suppliers of milk in the tropics, many larger farms are becoming established throughout the tropics to satisfy the increasing demands for fresh milk. Blueprints for Tropical Dairy Farming will be a valuable resource for farmers and stockpeople who want to improve the productive performance of their dairy herds, farm advisers who can assist farmers to achieve this aim, educators who develop training programs for farmers or who train dairy advisers in the basics of dairy production technology, and other stakeholders in tropical dairy production, such as local agribusiness, policy makers and research scientists. National and international agencies will learn new insights into the required long-term logistics for regional dairy development, while potential investors will acquire knowledge into intensive tropical dairy farming. Features Provides better understanding of the required infrastructures and management requirements to handle increasing supplies of raw milk New insights into the required long-term logistics for regional dairy development Provides an insight into intensive tropical dairy farming for potential investors .

The aim of this manual is to improve the welfare of dairy cattle in tropical developing countries, and by doing so to optimise cow and herd performance. It gives the stockmen and farmers directly concerned with the cattle a better understanding of animal behaviour and the ways cattle communicate their comfort or distress. The book discusses normal cattle behaviour and shows how domestication and breeding can affect behaviour to achieve high levels of production of milk, live weight gain and fertility.

This early work on cattle farming is both expensive and hard to find in its first edition. It contains details on the methods and equipment used in the management of dairy and beef cattle. This is a fascinating work and is thoroughly recommended for anyone interested in the techniques of the agricultural industry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

This book is the first detailed and comprehensive guide to the use of feedpads in the dairy industry, from planning and construction to day-to-day management, written especially for farmers. With ongoing droughts and access to water driving up the cost of conserved forages and feeding concentrates, feedpads offer flexible and efficient systems to maximize returns on feeding expensive supplements to grazing dairy cows, and form part of the risk management strategy for dairy farms. "Feedpads for Grazing Dairy Cows" covers all the aspects of animal husbandry involved in running a successful system and addresses key issues such as formulating rations to balance grazed pasture, management of farm labor and effluent management. The key principles of dairy nutrition are explained along with the concept of partial mixed rations and the range of potential ingredients. The authors also cover the physical features of feedpad design and construction and provide a checklist for planning a feedpad. This book demonstrates a wide range of long-term economic benefits and will play an important role in helping dairy farmers achieve higher farm profitability.

Mastitis is one of the most common diseases in dairy cattle throughout the world and it is also one of the most costly, resulting in reduced milk production and extra treatment costs. This invaluable book covers all aspects of the subject and is essential reading for veterinary surgeons and students, farmers and also those involved in the practical care of cattle.

Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the and technology of processing dairy products.
Volume I presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients.
Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products.
Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications.
Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.