Product Description

A fundamental source of information in agricultural education, this book is extremely reader-friendly and organized into specific, short topics within broad general sections. Its coverage encompasses the skills needed to be competitive in today’s industry, and emphasizes the need for possessing a healthy balance between understanding the scientific principles of dairy science and the practical art of implementing those principles. A nine-part organization covers the dairy industry, genetic improvement, dairy nutrition, dairy feeds, reproductive physiology, lactation physiology, dairy health and disease, dairy cow comfort, and integrating disciplines: dairy management systems. For individuals interested in the agricultural field.

Customer Reviews (2)

Close but no Cigar
This book has great information about Dairy Farming. It gives you a good overview of all the factors that a dairy producer would face. However what was very disappointing was the sheer lack of any color pictures. I believe that any text book published in this day and age should have color images rather than black and white ones. Many of the photographs in this book were faded and did not provide a high degree of detail. For a book costing over $100, this was disappointing.

Excellent dairy handbook
Dairy Cattle Science is a excellent handbook reviewing most aspects concerning dairy farming and consulting. There are very good chapters on nutrition, management and reproduction (breeding) for instance. Ofcoursethis book is mainly for US situations but very useful for other parts ofthe World. ... Read more

Product Description
The business management and decision-making processes involved in dairy modernization are discussed in great detail in this publication, helping producers select the correct facility and management systems for a modern dairy. The reader will understand the logical planning process presented and the many options available to producers contemplating upgrading their facilities. Detailed discussions of the advantages and disadvantages of the many different options available help the reader make informed decisions. ... Read more

Product Description
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.

The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products.

In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. 

An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.  ... Read more

Customer Reviews (1)

Very good bok on milk Technology
It is a fantastic book on Milk Technology. It explains in details on all the subject written.
The chapters are very well planned and the contents of each chapter is very clear and it helps the reader to understand the subjects. ... Read more

Product Description
Composites are materials in which two or more distinct materials are combined together but remain uniquely identifiable in the mixture. Composites maintain an interface between components and act in concert to provide improved specific or symbiotic characteristics not obtainable by any of the original components acting alone. This encyclopedia is a compendium of all types of composite materials, covering their analysis, formulation, design, evaluation, processing, manufacture, testing, and reliability. ... Read more

Product Description
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.

Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.

This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies. ... Read more

Product Description
Lifestock refers to any animal breed kept by humans for commercial purposes. This book focuses on the effects of certain types of foods, such as prebiotics, on the physiology and performance of animals. Research is included on the digestibility and the nitrogen balance of diets containing different protein sources. A review of the effect of polyphenolics on animal productivity and health is also given, as well as a review of models based on milk fatty acid patterns to predict nutrient supply, methane emission, and metabolic disorders. Related to this, the Greenhouse Gas emissions from a Canadian dairy industry is examined. Finally, lifestock diseases compromise animal welfare, reduce productivity and in some cases, infect humans. A review on how to monitor a number of infectious diseases that are of particular economic importance to the dairy cattle industry are discussed. Disease management is also reviewed. ... Read more

Product Description
The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work.

The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a color plate section in each volume. The inclusion of "Further Reading" lists at the end of each article provide easy access to further information and a guide into the primary literature.

Key Features
* Over 400 articles covering all aspects of dairy science
* Further reading lists at the end of each article provide easy access to further information and a way into the primary literature
* Extensive cross-referencing
* Many figures and tables illustrating the text and a color plate section in each volume ... Read more

Product Description
The latest addition to the successful Society of Dairy Technology series, this book details the manufacturing methods, scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk. The book also examines the cleaning and disinfection of equipment, together with potential hazards (such as explosion and fire) that may occur during the manufacture of dairy powders. International legislation governing standards of these products for trading purposes is covered in a separate chapter. ... Read more

Product Description
Reference and text providing comprehensive coverage of the latest developments and scientific advances in dairy microbiology, with an emphasis on disease prevention, probiotics, fermented dairy products and regulatory control standards for dairy foods. ... Read more

Product Description
This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science.
A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior.Emphasis throughout is on principle rather than on technological detail.
Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.
Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work. ... Read more

Product Description
This indispensable reference offers comprehensive coverage of the basic knowledge and scientific advances in the production of milk and milk-based products–addressing both theoretical and practical issues in dairy technology.Examines energy supply and electricity, refrigeration, water and wastewater treatment, cleaning and disinfection, hygiene, and occupational safety in dairies!Written by a distinguished expert with more than 30 years of hands-on experience, this essential volumefurnishes an introduction to basic dairy technologydiscusses the composition and characteristics of milkdescribes raw milk storage, clarification, decreaming, and homogenizationdetails milk quality evaluationexplains packaging, labeling, and distributionexplicates the use of food additives in milk productsanalyzes the manufacture of cheese, butter, buttermilk, yogurt, evaporated and condensed milk, and milk powderreveals the importance and usage of wheyand much more!Generously illustrated with nearly 300 drawings and photographs, Milk and Dairy Product Technology is an incomparable resource for food scientists and technologists, dairy and agricultural scientists, process engineers, food biochemists, nutritionists and dietitians, technical personnel in dairies, and upper-level undergraduate and graduate students in these disciplines. ... Read more

Product Description
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.

In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader:

• A practically-oriented and user-friendly guide
  
• Key commercially important information
  
• Coverage of all the major stages of manufacture
  
• Background to each product

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. ... Read more

Product Description
This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology. ... Read more