Dairy production

The article presents the results of an economic and statistical analysis of the effect of zonal conditions on the supply chain (supply chain) of products, production and cost of products for growing and fattening cattle separately from dairy and meat cows. Typological groupings of agricultural organizations of the Republic of Bashkortostan based on average annual data for 2014-2016 were used as a toolkit of analysis, which made it possible to obtain more reliable estimates compared with the grouping for a particular year.

11p longtimenosee10 26-04-2024 1 1   Download

Ebook "Ultrasound technology in dairy processing" provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product improvement. It describes in detail the physical and chemical effects of high- and low-frequency power ultrasound in specific applications such as emulsification, ultrafiltration, crystallisation, inactivation of microbes, functionality modifications of secondary dairy products and fat separation.

46p tracanhphuonghoa1007 22-04-2024 6 3   Download

Ebook "Traceability in the dairy industry in Europe: Theory and practice" explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.

163p tracanhphuonghoa1007 22-04-2024 6 2   Download

Ebook "Traditional foods: General and consumer aspects" is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on traditional dairy products, traditional cereal based products, traditional meat and fish products, traditional beverages and traditional deserts, side dishes and oil products from various countries.

429p tracanhphuonghoa1007 22-04-2024 4 3   Download

Ebook "Novel food fermentation technologies" provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products.

337p tracanhphuonghoa1007 22-04-2024 3 2   Download

Part 1 book "Microbiology for food and health" includes content: Starter culture and probiotic bacteria in dairy food products, starter cultures - classification, traditional production technology and potential role in the cheese manufacturing industry; advances in designing starter cultures for the dairy and cheese making industry and protecting them against bacteriophages; comparative study of the development and probiotic protection in food matrices.

174p muasambanhan10 11-04-2024 4 2   Download

Part 2 book "Microbiology for food and health" includes content: Indigenous food and food products of west africa - employed microorganisms and their antimicrobial and antifungal activities; microbiological approach for environmentally friendly dairy industry waste utilization; molecular techniques for detection of foodborne pathogens: salmonella and bacillus cereus.

167p muasambanhan10 11-04-2024 3 2   Download

Ebook "Effect of milk fat globule size on the physical functionality of dairy products" provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing.

75p tudohanhtau1006 29-03-2024 7 1   Download

Ebook "Imaging technologies and data processing for food engineers" provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts.

357p tudohanhtau1006 29-03-2024 2 1   Download

Ebook "Advanced dairy chemistry - Volume 1B: Proteins: Applied aspects (Fourth edition)" covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors.

508p tudohanhtau1006 29-03-2024 6 1   Download

The main objective of this study is to examine the impact of green supply chain management, green marketing, and image on the Green satisfaction of dairy industry of Indonesia. Furthermore, the sequential mediation of green marketing and image is examined in the present study as well. Data is collected from 550 the customers of dairy products through surveys. The response rate of data collection was 57%.

8p longtimenosee06 27-03-2024 4 2   Download

Ebook "Lactic acid bacteria: Fundamentals and practice" summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria.

536p manmanthanhla0201 26-02-2024 1 1   Download

Ebook "Compendium of the microbiological spoilage of foods and beverages" introduction to the microbiological spoilage of foods and beverages; microbiological spoilage of dairy products; microbiological spoilage of meat and poultry products; microbiological spoilage of fish and seafood products; microbiological spoilage of eggs and egg products;...

376p manmanthanhla0201 27-02-2024 3 1   Download

Part 2 book "The buffalo (bubalus bubalis) - Production and research" includes content: Buffalo dairy production - a review, buffalo milk characteristics and by products, parasitological scenario of buffalo farms in central and southern italy - a review, folliculogenesis and ovarian physiology applied to reproductive biotechnologies in buffaloes;... and other contents.

260p muasambanhan06 03-02-2024 5 2   Download

Part 1 book "The buffalo (bubalus bubalis) - Production and research" includes content: River and swamp buffaloes - history, distribution and their characteristics, the cytogenetics of the water buffalo, molecular genetics and selection in dairy buffaloes - the italian situation, animal – environment interaction - buffalo behavior and welfare,... and other contents.

241p muasambanhan06 03-02-2024 2 1   Download

Ebook "The microbiological safety of low water activity foods and spices" provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods.

437p nhanphanguyet 28-01-2024 5 2   Download

Part 2 book "Improving rumen function" includes content: Ruminal fibre digestion; ruminal protein breakdown and ammonia assimilation; factors influencing the efficiency of rumen energy metabolism; understanding rumen lipid metabolism to optimize dairy products for enhanced human health and to monitor animal health; nutritional factors affecting greenhouse gas production from ruminants - implications for enteric and manure emissions; host rumen microbiome interactions and influences on feed conversion efficiency,... and other contents.

488p muasambanhan05 16-01-2024 2 0   Download

Part 2 book "Improving rumen function" includes content: Ruminal protein breakdown and ammonia assimilation; factors influencing the efficiency of rumen energy metabolism; understanding rumen lipid metabolism to optimize dairy products for enhanced human health and to monitor animal health; nutritional factors affecting greenhouse gas production from ruminants - implications for enteric and manure emissions; host rumen microbiome interactions and influences on feed conversion efficiency,... and other contents.

452p muasambanhan04 11-01-2024 4 1   Download

Part 1 book "Dairy production and processing the science of milk and milk products" includes content: The nutritional contributions of milk to humans; the dairy industry; breeds of dairy cattle; dairy herd records; evaluating dairy cattle; breeding dairy cattle; dairy herd replacements; feeding dairy cattle; physiology of reproduction in dairy cattle; physiology of lactation; principles of milking and milking equipment; milking facilities, housing, and equipment; dairy herd health; bovine mastitis; dairy beef; water buffalo; dairy goats; dairy sheep.

281p muasambanhan04 11-01-2024 6 1   Download

Part 2 book "Dairy production and processing the science of milk and milk products" includes content: Managing the dairy farm enterprise; marketing milk and milk products; biological, chemical, physical, and functional properties of milk and milk components; determining the composition of milk and milk products; microbes, milk, and humans; milk quality and safety; assuring high quality milk for humans; processing milk and milk products; cleaning and sanitizing dairy equipment and containers,... and other contents.

288p muasambanhan04 11-01-2024 3 1   Download