Author: Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 112
Book Description
Animal Health Economics
Author: Aalt A. DijkhuizenPublisher: Purdue University Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 342
Book Description
A guide to the field of animal health economics and its underlying methodology. Supplied with this book is a diskette, containing practical exercises (in computer spreedsheets) on the various methods and techniques in animal health economics, including production function analysis.
Dairy Statistics
Author: Milk Money
Author: Kirk KardashianPublisher: UPNE
ISBN: 1611680271
Category : Business & Economics
Languages : en
Pages : 281
Book Description
The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk
Estimates of the Costs of Producing Milk in Seven Major Milk-producing Countries, 1986
Author: The Small-Scale Dairy
Author: Gianaclis CaldwellPublisher: Chelsea Green Publishing
ISBN: 1603585001
Category : Business & Economics
Languages : en
Pages : 234
Book Description
Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.
Cost of Milk Production
Author: Henry Hiram WingPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 38
Book Description
Dairy Production and Processing
Author: John R. CampbellPublisher: Waveland Press
ISBN: 1478632615
Category : Technology & Engineering
Languages : en
Pages : 567
Book Description
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.
Marketing and Pricing of Milk and Dairy Products in the United States
Author: Kenneth W. BaileyPublisher: Wiley
ISBN: 9780813827506
Category : Technology & Engineering
Languages : en
Pages : 281
Book Description
How will the U.S. dairy industry look under deregulation? How has California become the nation's leading dairy producer? Why have consumers preferred the real thing over artificial dairy products? This book will help readers make sense of the American dairy business, whose complexities and eccentricities so often seem to defy understanding. On the brink of far-reaching changes in federal dairy policy, it gives a much-needed account of how market forces and government intervention drive the most regulated and complicated agricultural industry in the United States. The first comprehensive book on the topic,Marketing and Pricing of Milk and Dairy Products in the U.S. considers every aspect of this complicated puzzle. Looking at dairy products from milk and yogurt to butter, cheese, and ice cream, it explains supply and demand, dairy cooperatives, federal milk marketing orders and price supports, local and state regulations, and international trade. Finally, in a clear and compelling manner, the author proposes reforms that would benefit the dairy industry, especially a move toward less regulation.
Dairy Production Medicine
Author: Carlos RiscoPublisher: John Wiley & Sons
ISBN: 0470960531
Category : Medical
Languages : en
Pages : 643
Book Description
This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
High Temperature Processing of Milk and Milk Products
Author: Hilton C. DeethPublisher: John Wiley & Sons
ISBN: 1118460499
Category : Technology & Engineering
Languages : en
Pages : 590
Book Description
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.