Dairy Production and Processing The Science of Milk and Milk Products 1st Edition by John Campbell, Robert Marshall ISBN 978-1478611202 1478611200
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Dairy Production and Processing The Science of Milk and Milk Products 1st Edition by John R. Campbell, Robert T. Marshall- Ebook PDF Instant Download/Delivery: 978-1478611202, 1478611200
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Product details:
ISBN 10:1478611200
ISBN 13: 978-1478611202
Author: John R. Campbell, Robert T. Marshall
A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers.
Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms.
Topics found in this instructive and insightful text include:
an overview of the dairy industry,
dairy herd breeding and records,
the feeding and care of dairy cattle, sheep, goats, and water buffalo,
important principles of milking and milking facilities,
dairy farm management,
milk quality and safety, and
the production of milk and milk products.
Table of contents:
Part I – Dairy Animals & Farm Management
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Chapter 1: The Nutritional Contributions of Milk to Humans
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Chapter 2: The Dairy Industry
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Chapter 3: Breeds of Dairy Cattle
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Chapter 4: Dairy Herd Records
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Chapter 5: Evaluating Dairy Cattle
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Chapter 6: Breeding Dairy Cattle
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Chapter 7: Dairy Herd Replacements
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Chapter 8: Feeding Dairy Cattle
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Chapter 9: Physiology of Reproduction in Dairy Cattle
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Chapter 10: Physiology of Lactation
Part II – Milking, Health & Farm Operations
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Chapter 11: Principles of Milking and Milking Equipment
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Chapter 12: Milking Facilities, Housing, and Equipment
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Chapter 13: Dairy Herd Health
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Chapter 14: Bovine Mastitis
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Chapter 15: Dairy Beef
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Chapter 16: Water Buffalo
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Chapter 17: Dairy Goats
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Chapter 18: Dairy Sheep
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Chapter 19: Managing the Dairy Farm Enterprise
Part III – Milk Quality, Processing & Products
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Chapter 20: Marketing Milk and Milk Products
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Chapter 21: Biological, Chemical, Physical, and Functional Properties of Milk and Milk Components
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Chapter 22: Determining the Composition of Milk and Milk Products
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Chapter 23: Microbes, Milk, and Humans
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Chapter 24: Milk Quality and Safety
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Chapter 25: Assuring High-Quality Milk for Human
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Chapter 26: Processing Milk and Milk Products
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Chapter 27: Cleaning and Sanitizing Dairy Equipment and Containers
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Chapter 28: Fluid Milk and Related Products
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Chapter 29: Cultured and Acidified Milk Products
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Chapter 30: Cheeses
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Chapter 31: Frozen Desserts from Milk
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Chapter 32: Butter and Related Products
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Chapter 33: Concentrated and Dried Milk Products
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Tags: John Campbell, Robert Marshall, Dairy Production, Processing The Science