Dairy Farming E-books

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Dairy Technology 

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.

Handbook of Farm, Dairy, and Food Machinery

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Handbook of Farm, Dairy, and Food Machinery

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery. The handbook provides broad, yet technically detailed coverage of food safety, regulations, product processing systems, packaging, facilities, waste management, and machinery design topics in a ôfarm to the forkö organization.

The 22 chapters are contributed by leading experts worldwide with numerous illustrations, tables, and references. The book includes the new USDA regulations for ôcertified organicö processing, as well as state-of-the-art technologies for equipment both on the farm and in the plant.

 The Dairy Sector

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The Dairy Sector

Agricultural policies affect agricultural production with consequences for the environment. What are the impacts and how might they be affected by further agricultural policy reform? What are governments doing to improve the environmental performance of agriculture and how does this affect international competitiveness?

The Dairy Sector report attempts to answer these questions and many others. The report contains agri-environmental indicators for the dairy sector, and details of the policy measures supporting dairy production and addressing environmental issues. It takes an in-depth look at the sector in OECD countries and focuses on such areas as:
• Further trade liberalisation, the likely expansion of milk production and the environmental concerns relating to water pollution and greenhouse gases.
• Regulations regarding manure management, the cost effect on dairy producers and the differences in international competitiveness.

The World Market for Dairy Products

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The World Market for Dairy Products  

This report was created for strategic planners, international executives and import/export managers who are concerned with the market for dairy products. With the globalization of this market, managers can no longer be contented with a local view. Nor can managers be contented with out-of-date statistics that appear several years after the fact. I have developed a methodology, based on macroeconomic and trade models, to estimate the market for dairy products for those countries serving the world market via exports or supplying from various countries via imports. I do so for the current year based on a variety of key historical indicators and econometric models. On the demand side, exporters and strategic planners approaching the world market face a number of questions. Which countries are supplying dairy products? What is the dollar value of these imports? How much do the imports of dairy products vary from one country to another? Do exporters serving the world market have similar market shares across the importing countries? Which countries supply the most exports of dairy products? Which countries are buying their exports? What is the value of these exports and which countries are the largest buyers?

Handbook of Dairy Foods and Nutrition

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Handbook of Dairy Foods and Nutrition  

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This new edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.

Handbook of Dairy Foods and Nutrition

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Handbook of Dairy Foods and Nutrition  

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health. This new edition features a new chapter on dairy foods and weight management. Other chapters address lactose digestion and the contribution of dairy foods to health throughout the lifecycle. All chapters contain updated (or new) data, content, and references. With peer-reviewed chapters by nutrition and medical experts, this book remains the most subsidized reference on dairy and nutrition currently available.

 Dairy processing

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Dairy processing  

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality Part 1 The first two chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in Part 1 discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality will be a standard reference for the dairy industry in improving process efficiency and product quality.

Probiotic Dairy Products

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Probiotic Dairy Products  

Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing's prestigious Society of Dairy Technology Series, this key text includes coverage of:

Production systems
Gut microflora
Genomic characterisation of probiotic micro-organisms
Physical properties associated with health claims
Maintenance of the viability of probiotic products
National and international statutory regulations

Looking for Salvation at the Dairy Queen

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Looking for Salvation at the Dairy Queen  

It’s the early 1970s. The town of Ringgold, Georgia, has a population of 1,923, one traffic light, one Dairy Queen, and one Catherine Grace Cline. The daughter of Ringgold’s third-generation Baptist preacher, Catherine Grace is quick-witted, more than a little stubborn, and dying to escape her small-town life.

Every Saturday afternoon, she sits at the Dairy Queen, eating Dilly Bars and plotting her getaway to Atlanta. And when, with the help of a family friend, the dream becomes a reality, she immediately packs her bags, leaving her family and the boy she loves to claim the life she’s always imagined. But before things have even begun to get off the ground in Atlanta, tragedy brings Catherine Grace back home. As a series of extraordinary events alter her perspective–and sweeping changes come to Ringgold itself–Catherine Grace begins to wonder if her place in the world may actually be, against all odds, right where she began.

Dairy Sheep Nutrition

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Dairy Sheep Nutrition  

Sheep milking is widespread throughout the Mediterranean, and is becoming more common in countries such as the UK, USA, Central America, South Africa, Australia and New Zealand. Good nutrition is a critical factor in optimising dairy production from sheep. This book is a translation of a popular Italian text, originally published in 2001 and includes updated information, and new material on temperate regions. It contains chapters on all aspects of dairy sheep nutrition and feeding, such as milk production, feed intake, nutrition and reproduction, nutrition and milk quality, and grazing and stocking rate management.

Dairy Goats, Feeding and Nutrition

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Dairy Goats, Feeding and Nutrition  

Dairy goats have long been considered an important source of income for rural populations, providing the opportunity for profitable and sustainable diversity for small farms. Their importance is also increasing in intensive feeding systems and in large farms. They are highly adaptable due to their unique feeding habits and have become popular livestock animals in a range of environments, from temperate grasslands to subtropical, semi-arid and mountainous areas. Moreover, goat milk products are finding a growing acceptance in the world market and research has increased in feeding strategies for improved productivity and quality.Examining all aspects of dairy goat feeding and nutrition, this book represents a long awaited review of recent scientific research and updated techniques. Chapters discuss aspects such as the modelling and production of goat's milk as well as the estimation of nutrient requirements and food intake of goats.

Dairy Processing and Quality Assurance

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Dairy Processing and Quality Assurance 

Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.