Book "Milk Production - Advanced Genetic Traits, Cellular Mechanism, Animal Nutrition and Management" is made for the publication of continuation of advances in the knowledge involving milk production. This book is divided into two main sections and is devoted to more specific consideration of areas with aspects of genetics factors and the molecular and cellular mechanisms, animal management, nutrition and husbandry.
When I was invited by InTech Open Access Publisher, to author/edit the books on Milk
Production, I immediately realized both the importance of such books that are concerned
with milk production. The difficulty of assembling such books rests on the fact that
lactation is a complex process and the vast amount of research, fundamental and applied
has been carried out. Milk production is not concerned only with the cow. The sense of
milk production is concerned worldwide with the milk of cows, sheep, goats and
Dalton et al. reported the average production costs and returns for 2004 from a sample of 30
organic dairy farms in Vermont and Maine. They reported a total cost for organic milk
production of $22.58 per cwt, before a deduction for unpaid operator labor and management,
which was not significantly different from milk revenues. Thus organic milk production did not
generate any return to unpaid labor and management nor did it produce a positive return to farm
assets or equity.
Book "Milk Production - An Up-to-Date Overview of Animal Nutrition, Management and Health" is organized into three main sections, and is concerned with the animal nutrition, animal management and, breeding and animal health. This book permits the reader's exposure to the expert's experience and scientific style of interpreting and integrating available data into his own views.
Tuyển tập các báo cáo nghiên cứu về bệnh học thý y được đăng trên tạp chí Acta Veterinaria Scandinavica cung cấp cho các bạn kiến thức về bệnh thú y đề tài: Effect of yeast culture on milk production and metabolic and reproductive performance of early lactation dairy cows...
(BQ) Part 1 book "Applied dairy microbiology" presents the following contents: Microbiology of the dairy animal, raw milk and fluid milk products, concentrated and dry milks and wheys, frozen desserts, microbiology of butter and related products, starter cultures and their use, metabolism of starter cultures, genetics of lactic acid bacteria.
In Pakistan, a two-tiered action plan is required: to develop systems, which provide profitability
for the smallholder and maintain quality through the supply chain, while assisting the
development of larger scale commercial farms. We believe the co-existence of both kinds of farms is
the reality of dairying in Pakistan and development efforts must provide solutions for both smallholders
and commercial farmers. The Chinese model of farm development may provide a good example.
Milk production in China is very diverse.
Tuyển tập các báo cáo nghiên cứu khoa học quốc tế về bệnh thú y đề tài: Advancing parity is associated with high milk production at the cost of body condition and increased periparturient disorders in dairy herds
Tuyển tập các báo cáo nghiên cứu về bệnh học thý y được đăng trên tạp chí Acta Veterinaria Scandinavica cung cấp cho các bạn kiến thức về bệnh thú y đề tài: Bovine renal lipofuscinosis: Prevalence, genetics and impact on milk production and weight at slaughter in Danish cattle...
Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học quốc tế đề tài: Mapping quantitative trait loci (QTL) in sheep. II. Meta-assembly and identification of novel QTL for milk production traits in sheep
Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học quốc tế đề tài: Mapping of a milk production quantitative trait locus to a 1.056 Mb region on bovine chromosome 5 in the Fleckvieh dual purpose cattle breed
Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học Journal of Biology đề tài: Univariate and multivariate parameter estimates for milk production traits using an animal model. II. Efficiency of selection when using simplified covariance structures
Dairy products form the major part of functional foods. To understand their
success it is important to know that milk is a natural and highly nutritive part of a
balanced daily diet. Designing and developing functionality in dairy-based products
simply means modifying and/or enriching the healthy nature of the original base.
This chapter is a brief introduction to the composition of milk and the nature of
fermented milk products. It also gives a few definitions and introduces some of the
functional dairy products on the market.
Organic milk production systems rely on ecologically based practices that virtually prohibit the
use of antibiotics and hormones in the cow herd and the use of synthetic chemicals in the
production of cattle feed. Organic milk production systems also attempt to accommodate the
animals’ natural nutritional and behavioral requirements, for example ensuring that dairy cows
have access to pasture (Greene and Kremen).
(BQ) Part 2 book "Applied dairy microbiology" presents the following contents: Fermented milks and cream, probiotics and prebiotics, cheese products, fermented by products, public health concerns, cleaning and sanitizing in milk production and processing, control of microorganisms in dairy processing - dairy product safety systems, regulatory control of milk and dairy products, testing of milk and milk products...
In Ethiopia, to meet the ever-increasing demand for milk, milk products and beef and
thus contribute to economic growth, genetic improvement of the indigenous cattle has
been proposed as one of the options. Genetic improvement of the indigenous cattle,
basically focusing on crossbreeding, has been practised for the last five decades but with
little success. Selection as an improvement tool has been given less emphasis. There
are no systematic and organized selection schemes for cattle genetic improvement in
The future potential demand for organic products in the Transkei and the Ciskei is also
shown in Figure 4. The trend in Figure 4 showed that the four products with the highest
potential demand in the Transkei and the Ciskei in order of priority are Fresh vegetables;
fresh fruits; milk and milk products; and meat and meat products. Generally the trend in
Figure 4 shows that there are marked increases in the future demand of all organic
products. This augurs well for the growth of the organic industry in the Eastern Cape and...