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Breeding and Rearing of Cattle - Milk and Beef Production

Author: Various Authors
Publisher: Read Books Ltd
ISBN: 1447484509
Category : Technology & Engineering
Languages : en
Pages : 53

Book Description
This vintage book contains a complete and comprehensive guide to cattle farming for beef and milk production. Although old, the information contained within this book is timeless and will be of considerable utility to modern farmers and smallholders. It includes instructions for every aspect of cattle farming and would make for a useful addition to collections of allied literature. Contents include: “Cattle Rearing”, “Breeding and Rearing of Cattle Milk and Beef Production”, “Milk Production”, “Feeding for Milk”, “Housing and Hygiene”, “Milking and Farm Dairy Equipment”, “Milk Secretion and Milking”, “Beef Production”, “Care and Management of Bulls”, etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing “Breeding and Rearing of Cattle - Milk and Beef Production” now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on cattle farming.

Breeding and Rearing of Cattle - Milk and Beef Production

Author: Various Authors
Publisher: Read Books Ltd
ISBN: 1447484509
Category : Technology & Engineering
Languages : en
Pages : 53

Indicators of milk and beef quality

Author: J.F. Hocquette
Publisher: BRILL
ISBN: 9086865372
Category : Technology & Engineering
Languages : en
Pages : 464

Book Description
"The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."

Milk

Author: Deborah Valenze
Publisher: Yale University Press
ISBN: 0300175396
Category : Cooking
Languages : en
Pages : 469

Book Description
The illuminating history of milk, from ancient myth to modern grocery store. How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies. Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer. Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.