retained placenta of dairy cows



Islam MD Hamayetul, Sarder MD Jalal Uddin Retained Placenta of Dairy Cows Islam MD Hamayetul, Sarder MD Jalal Uddin Retained Placenta of Dairy Cows Новинка

Islam MD Hamayetul, Sarder MD Jalal Uddin Retained Placenta of Dairy Cows

8914 руб.
The prevalence of retained placenta of 1205 cows observed in relation to breed, age, body weight, body condition score, parity, season and managemental factors. Genotype of L×SL (4.6%), <3 yrs of age (4.5%), 150 to <250kg body weight (6.4%), fair body condition (7.1%), first parity (5.6%), private dairy farm (11.9%), large sized farm (6.0%), medium housed (6.6%), medium floor condition (6.8%), fed poor quality feed (5.4%) semi-illiterate (5.6%), no farming experience (5.3%), artificially inseminated (11.7%) and normal gestation length (6.2%) & normally delivered (9.5%) cows and summer season (6.2%) of the year. The application of prophylactic drugs was as follows: Group I (n=20) Oxytocin synth @ 5 ml/ cow i/m); Group II (n=20) Methyleargometrine meleate @ 5 ml/ cow i/m); Group III (n=20) PGF2α @ 5 ml/ cow i/m); Group IV (n=20) Herbal Medicine @ 450 ml/ cow orally); Group V (n=20) Control (without drugs). The logistic regression coefficients were found to be positive in all cases whereas only Dinoprost (P<0.05) and Metherspan (P<0.01) was statistically significant. Immediate therapeutic approach after delivery will reduce the chance of retained placenta of dairy cows.
Charles Louis Flint Milch Cows and Dairy Farming; Comprising the Breeds, Breeding, and Management; In Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, Etc. Charles Louis Flint Milch Cows and Dairy Farming; Comprising the Breeds, Breeding, and Management; In Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, Etc. Новинка

Charles Louis Flint Milch Cows and Dairy Farming; Comprising the Breeds, Breeding, and Management; In Health and Disease, of Dairy and Other Stock, the Selection of Milch Cows, with a Full Explanation of Guenon's Method; The Culture of Forage Plants, Etc.

3789 руб.
This antique text contains a detailed guide on dairy farming, including information on the breeds, breeding, and management, in health and disease, of dairy and other varieties of cattle. This text also includes information on the selection of milk cows, the production of milk, butter and cheese, and a detailed treatise on Dutch dairy husbandry. The chapters of this book include: 'The Various Races of Pure-Bred Cattle in the United States'; 'American Grade or Native Cattle'; 'The Principles of Breeding'; 'The Selection of Milk Cows'; 'Feeding and Management of Dairy Cows'; 'The Raising of Calves'; and much more. This text was originally published in 1859, and we are proud to republish it now complete with introductions on farming and dairy farming.
Charles Louis Flint Milch cows and dairy farming Charles Louis Flint Milch cows and dairy farming Новинка

Charles Louis Flint Milch cows and dairy farming

984 руб.
Эта книга — репринт оригинального издания (издательство "Boston, Lee and Shepard; New York, C. T. Dillingham", 1889 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.Milch cows and dairy farming, comprising the breeds, breeding, and management in health and disease, of dairy and other stock. The selection of milch cows, with a full explanation of Guenon's method. The culture of forage plants, etc.
William Brown, Amer AbuGhazaleh, Salam Ibrahim Supplementing Grazing Cows Diet William Brown, Amer AbuGhazaleh, Salam Ibrahim Supplementing Grazing Cows Diet Новинка

William Brown, Amer AbuGhazaleh, Salam Ibrahim Supplementing Grazing Cows Diet

8127 руб.
A considerable amount of evidence has accumulated in supporting the view that conjugated linoleic acids (CLA) and omega-3 fatty acids (FA) have beneficial health properties and that the consumption levels of these FA is insufficient in most western diets. In view of their benefits, there has been a considerable interest in enhancing milk and dairy food products with these beneficial FA. The objective of the first trial was to determine the effect of supplementing grazing dairy cows' diet with fish oil (FO) and linseed oil (LSO) on milk c9, t11 CLA and omega-3 FA. The objective of the second trail was to examine the temporal changes in milk c9, t11 CLA content of grazing dairy cows fed FO and LSO for an extended period of time. Results from the two trials show that supplementing grazing cows' diets with LSO and FO enhances milk c9, t11 CLA and omega-3 FA content and could be used as a practical approach to broaden dairy market by increasing their competitiveness in the U.S. healthy food market.
Najmul Haider, Golam Shahi Alam Reproductive Performance of Dairy Cows in Bangladesh Najmul Haider, Golam Shahi Alam Reproductive Performance of Dairy Cows in Bangladesh Новинка

Najmul Haider, Golam Shahi Alam Reproductive Performance of Dairy Cows in Bangladesh

8789 руб.
Bangladesh has one of the highest densities of livestock in the world with 145 large ruminants per square kilometer. Dairy is the most important sector of livestock industry in Bangladesh that provides greater part of animal source protein for human consumption. Lifetime productivity of cows largely depends on their individual reproductive performance. In most countries, the primary objective of a reproductive control program in a dairy herd is to have each cow calve and produce a live calf in every 12 months. Like in many other countries, poor reproductive efficiency has been considered to be the major limiting factors in medium and large scale market oriented dairying in Bangladesh for achieving this goal. This book highlighted the overall reproductive efficiency in main milk pocket area of Bangladesh combining both traditional and recent measures of reproductive indexes.
Grisdale Joseph Hiram Milk production in Canada. crop rotations, dairy barns, breeding dairy cattle, feeding, care and management of milch cows Grisdale Joseph Hiram Milk production in Canada. crop rotations, dairy barns, breeding dairy cattle, feeding, care and management of milch cows Новинка

Grisdale Joseph Hiram Milk production in Canada. crop rotations, dairy barns, breeding dairy cattle, feeding, care and management of milch cows

1305 руб.
Эта книга — репринт оригинального издания (издательство "Ottawa", 1913 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Krpálková Lenka Optimal growth of heifers and dairy herd production and profitability Krpálková Lenka Optimal growth of heifers and dairy herd production and profitability Новинка

Krpálková Lenka Optimal growth of heifers and dairy herd production and profitability

3977 руб.
The aim of this study was to define connections between heifer rearing intensity (average daily weight gain, age at first calving, body condition scores during the rearing phase) and production performance, fertility and longevity of dairy cows in the production period with regard to overall herd economics. A dairy herd is a complex system consisting of two interconnected parts - the milking herd and the replacement herd. Management decisions regarding replacement policy can have profound effects on the profitability of the farm as a whole. Although it is often pursued as a management target, low AFC does not always lead to the most profitable outcome in dairy herd management.
Hayden Cassius Clay Official Records Of Pure-bred Dairy Cows Hayden Cassius Clay Official Records Of Pure-bred Dairy Cows Новинка

Hayden Cassius Clay Official Records Of Pure-bred Dairy Cows

496 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Fraser Wilber John Individual differences in the value of dairy cows Fraser Wilber John Individual differences in the value of dairy cows Новинка

Fraser Wilber John Individual differences in the value of dairy cows

1564 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Charles Louis Flint Milch cows and dairy farming, etc: With a treatise upon the dairy husbandry . Charles Louis Flint Milch cows and dairy farming, etc: With a treatise upon the dairy husbandry . Новинка

Charles Louis Flint Milch cows and dairy farming, etc: With a treatise upon the dairy husbandry .

974 руб.
Эта книга — репринт оригинального издания (издательство "A.O. Moore, 1859"), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Young Park W. Bioactive Components in Milk and Dairy Products Young Park W. Bioactive Components in Milk and Dairy Products Новинка

Young Park W. Bioactive Components in Milk and Dairy Products

22566.71 руб.
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Brooks John Graham Biofilms in the Dairy Industry Brooks John Graham Biofilms in the Dairy Industry Новинка

Brooks John Graham Biofilms in the Dairy Industry

15435.35 руб.
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
Suzanne Hobbs Havala Living Dairy-Free For Dummies Suzanne Hobbs Havala Living Dairy-Free For Dummies Новинка

Suzanne Hobbs Havala Living Dairy-Free For Dummies

1317.16 руб.
Whatever the reason for not eating dairy, Living Dairy-Free For Dummies provides readers with the most up-to-date information on a dairy-free diet and lifestyle and will empower them to thrive without dairy while still getting the calcium, vitamin D and nutritional benefits commonly associated with dairy products. Living Dairy-Free For Dummies: Is a lifestyle manual, going beyond just recipes to present a full nutritional evaluation of what dairy-free life is like Contains more than 50 dairy-free recipes, along with how to set up a dairy-free kitchen and tips for eating out and remaining dairy-free Presents alternatives to dairy so readers can continue getting the nutritional value and tastes of dairy, without the side effects
Adnan Tamime Y. Probiotic Dairy Products Adnan Tamime Y. Probiotic Dairy Products Новинка

Adnan Tamime Y. Probiotic Dairy Products

26034.8 руб.
Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations 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.
Mamdouh El-Bakry Microstructure of Dairy Products Mamdouh El-Bakry Microstructure of Dairy Products Новинка

Mamdouh El-Bakry Microstructure of Dairy Products

13195.92 руб.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities Новинка

Palmiro Poltronieri Microbiology in Dairy Processing. Challenges and Opportunities

15435.35 руб.
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
C. Anandharamakrishnan Handbook of Drying for Dairy Products C. Anandharamakrishnan Handbook of Drying for Dairy Products Новинка

C. Anandharamakrishnan Handbook of Drying for Dairy Products

15432.42 руб.
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Peter Jong de Sustainable Dairy Production Peter Jong de Sustainable Dairy Production Новинка

Peter Jong de Sustainable Dairy Production

17419.01 руб.
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades
Adnan Tamime Y. Probiotic Dairy Products Adnan Tamime Y. Probiotic Dairy Products Новинка

Adnan Tamime Y. Probiotic Dairy Products

12734.89 руб.
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
H. Strahl Untersuchungen Uber den Bau der Placenta. Die Placenta Vor Talpa Europaea (Classic Reprint) H. Strahl Untersuchungen Uber den Bau der Placenta. Die Placenta Vor Talpa Europaea (Classic Reprint) Новинка

H. Strahl Untersuchungen Uber den Bau der Placenta. Die Placenta Vor Talpa Europaea (Classic Reprint)

1277 руб.
Excerpt from Untersuchungen Über den Bau der Placenta: Die Placenta Vor Talpa EuropaeaDie folgenden Mitteilungen sollen eine kurze Übersicht uber die Entwicklung 'de'r Placenta bei talpa europaea geben.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Augustin Mary Ann Advances in Dairy Ingredients Augustin Mary Ann Advances in Dairy Ingredients Новинка

Augustin Mary Ann Advances in Dairy Ingredients

17419.01 руб.
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.
Arun Kilara Dairy Processing and Quality Assurance Arun Kilara Dairy Processing and Quality Assurance Новинка

Arun Kilara Dairy Processing and Quality Assurance

18522.41 руб.
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Kilara Arun Dairy Ingredients for Food Processing Kilara Arun Dairy Ingredients for Food Processing Новинка

Kilara Arun Dairy Ingredients for Food Processing

22174.69 руб.
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Adnan Tamime Y. Processed Cheese and Analogues Adnan Tamime Y. Processed Cheese and Analogues Новинка

Adnan Tamime Y. Processed Cheese and Analogues

18135.07 руб.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Adnan Tamime Y. Microbial Toxins in Dairy Products Adnan Tamime Y. Microbial Toxins in Dairy Products Новинка

Adnan Tamime Y. Microbial Toxins in Dairy Products

13707.29 руб.
Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
Adnan Tamime Y. Dairy Powders and Concentrated Products Adnan Tamime Y. Dairy Powders and Concentrated Products Новинка

Adnan Tamime Y. Dairy Powders and Concentrated Products

21695.56 руб.
The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Jake Breeden Tipping Sacred Cows. Kick the Bad Work Habits that Masquerade as Virtues Jake Breeden Tipping Sacred Cows. Kick the Bad Work Habits that Masquerade as Virtues Новинка

Jake Breeden Tipping Sacred Cows. Kick the Bad Work Habits that Masquerade as Virtues

1709.86 руб.
Strategies for overcoming the «sacred cows» that hold people back at work We all know the «sacred cows» at work?the conventional wisdom to try your best, work well with others, and produce excellent work. But these cherished nuggets of advice, in practice, have a dark side that can lead to career-limiting unintended consequences. Based on Jake Breeden's experience coaching thousands of leaders in 27 countries, and the latest scientific research in behavioral economics, neuroscience, and psychology, Tipping Sacred Cows reveals how to overcome the dangerous behaviors that masquerade as virtues at work, and how to lead with fewer self-imposed limitations and greater results. Identifies the seven most common sacred cows at work, including balance that turns bland, creativity that conceals narcissism, and passion that becomes obsession Offers simple steps for recognizing and overcoming the potentially career-limiting effects of each of the most common sacred cows Written by Jake Breeden, a faculty member at Duke University's Corporate Education program, rated by Businessweek and The Financial Times as #1 in the world Tipping Sacred Cows shines a light on the hidden traps that lie between good intentions and great results, clearing a path so leaders can finally realize their full potential at work. Take this quick 21-question survey to find out which of the seven sacred cows are standing in your way at work.
Pennsylvania Dairy Union Annual meeting of the Pennsylvania Dairy Union Pennsylvania Dairy Union Annual meeting of the Pennsylvania Dairy Union Новинка

Pennsylvania Dairy Union Annual meeting of the Pennsylvania Dairy Union

686 руб.
Эта книга — репринт оригинального издания (издательство "[Harrisburg, Pa.] : Wm. Stanley Ray, state printer of Pennsylvania"), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.Annual meeting of the Pennsylvania Dairy Union.
Amalia Conte Advances in Dairy Products Amalia Conte Advances in Dairy Products Новинка

Amalia Conte Advances in Dairy Products

13505.93 руб.
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Elmer Savage Feeding dairy cattle Elmer Savage Feeding dairy cattle Новинка

Elmer Savage Feeding dairy cattle

2927 руб.
"The Savage articles on Feeding Dairy Cattle have been published in the World from 1916 to the present time, and were reprinted in book form in 1917 and again in 1918. Breeders and dairymen appreciated that nothing of this sort had ever before been prepared for their benefit - a series of practical articles giving explicit directions on the important question of how to feed their dairy cows most efficiently and most economically. In addition, it was written not only from the standpoint of the ordinary dairyman, but from the point of view of the Holstein breeder as well - the breeder who is anxious to make the most of his opportunities. In short, the book of Savage articles comprised the most complete, understandable and up-to-the-minute text-book of Holstein feeding information ever put together."This book is a reprint of the original published in 1921. Illustrated with many historic pictures.
Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications Новинка

Adnan Tamime Y. Membrane Processing. Dairy and Beverage Applications

16975.22 руб.
In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety. The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes. Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in-depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up-to-date and advanced volume yet published on this crucially important topic.
Charles Louis Flint Milch cows and dairy farming Charles Louis Flint Milch cows and dairy farming Новинка

Charles Louis Flint Milch cows and dairy farming

978 руб.
Эта книга — репринт оригинального издания (издательство "Crosby, Nichols, Lee, 1860"), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Fraser Wilber John Alfalfa Hay Vs. Timothy Hay And Alfalfa Hay Vs. Bran For Dairy Cows Fraser Wilber John Alfalfa Hay Vs. Timothy Hay And Alfalfa Hay Vs. Bran For Dairy Cows Новинка

Fraser Wilber John Alfalfa Hay Vs. Timothy Hay And Alfalfa Hay Vs. Bran For Dairy Cows

1564 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Amy Philippe, Philippe Amy Easy Healthy Recipes. Increase Your Health with Mediterranean Food, or the Dairy Free Way Amy Philippe, Philippe Amy Easy Healthy Recipes. Increase Your Health with Mediterranean Food, or the Dairy Free Way Новинка

Amy Philippe, Philippe Amy Easy Healthy Recipes. Increase Your Health with Mediterranean Food, or the Dairy Free Way

627 руб.
Easy Healthy Recipes: Increase Your Health with Mediterranean Food, or the Dairy Free Way The Easy Healthy Recipes book covers two diet plans, the Mediterranean Diet and the Dairy Free Diet. Each of these easy healthy food diets are considered to be among the healthiest, offering healthy food ideas using healthy foods to make very easy healthy food recipes. You will find healthy food recipes for dinner, lunch, and breakfast. You will find delicious healthy recipes for snacks and desserts too. These quick meal recipes help in planning the menu for weeks at a time. Take these cheap easy healthy recipes and start a lifestyle change for the better. The Mediterranean Diet section has these categories: Key Ingredients and Recipes, Fruits and Vegetables, Beans and Legumes, fish and Seafood, Olive Oil, Garlic, Oregano, Basil, and Other Herbs, Whole Grains, Cheese and Yogurt, Protein Sources, Key Nutritional Benefits of the Mediterranean Diet, Healthy Mediterranean Habits, Medical Benefits, Medical Research, and Extra Dieting and Wellness Tips. The Dairy Free Diet section has these categories: Benefits of Dairy Free - Why People Choose Dairy Free, How to cope When You're a Dairy Lover, but for Health Reasons You Must Go Dairy Free, Sample 5 Day Dairy Free Diet Plan, Kids Can Enjoy Dairy Free Diet Too, Dairy Free Breakfast Recipes, Lunch and Supper Recipes, Snacks and Desserts, and a Dairy Free Diet Conclusion. A sampling of the recipes includes: Coconut Flavored Rice Pudding, Chic...
Helen MD Kay The Placenta. From Development to Disease Helen MD Kay The Placenta. From Development to Disease Новинка

Helen MD Kay The Placenta. From Development to Disease

16281.07 руб.
The Placenta: From Development to Disease examines research into placental function and its clinical implications to provide a springboard for improving clinical practice and enhancing medical research. Influential information is extracted from the compelling narrative by the use of 'take home' features including: Clinical Pearls – point to important issues in clinical practice Research Spotlights – highlight key insights into placental understanding Teaching Points – explain basic concepts for novice readers The Placenta: From Development to Disease is ideal for both experienced clinicians and researchers and those new to the field. Anyone who needs to understand the central importance of the placenta in the well being of their maternal and fetal patients should read this book.
Pierre Schuck Analytical Methods for Food and Dairy Powders Pierre Schuck Analytical Methods for Food and Dairy Powders Новинка

Pierre Schuck Analytical Methods for Food and Dairy Powders

17670.1 руб.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Michigan. Dairy and Food Commission Michigan The dairy and food laws of the state of Michigan Michigan. Dairy and Food Commission Michigan The dairy and food laws of the state of Michigan Новинка

Michigan. Dairy and Food Commission Michigan The dairy and food laws of the state of Michigan

819 руб.
Эта книга — репринт оригинального издания (издательство "Lansing, Wynkoop, Hallenbeck, Crawford co., state printers", 1911 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.The dairy and food laws of the state of Michigan with Supreme court decisions relating thereto.
Melendez Pedro Dairy Production Medicine Melendez Pedro Dairy Production Medicine Новинка

Melendez Pedro Dairy Production Medicine

10611.51 руб.
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.
International library of technology Principles of animal feeding, principles of animal breeding, dairy barns and equipment, breeds of dairy cattle, dairy-cattle management, milk, farm butter making and beef and dual-purpose cattle (1911) International library of technology Principles of animal feeding, principles of animal breeding, dairy barns and equipment, breeds of dairy cattle, dairy-cattle management, milk, farm butter making and beef and dual-purpose cattle (1911) Новинка

International library of technology Principles of animal feeding, principles of animal breeding, dairy barns and equipment, breeds of dairy cattle, dairy-cattle management, milk, farm butter making and beef and dual-purpose cattle (1911)

1722 руб.
Эта книга — репринт оригинального издания (издательство "Scranton, Pa., International Textbook Co", 1911 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
F. M Carryl Butter records of Jersey cows F. M Carryl Butter records of Jersey cows Новинка

F. M Carryl Butter records of Jersey cows

1514 руб.
Butter records of Jersey cows is an unchanged, high-quality reprint of the original edition of 1885.Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
United States Department of Agriculture Milk for Manufacturing Purposes and its Production and Processing - Recommended Requirements United States Department of Agriculture Milk for Manufacturing Purposes and its Production and Processing - Recommended Requirements Новинка

United States Department of Agriculture Milk for Manufacturing Purposes and its Production and Processing - Recommended Requirements

1814 руб.
The (regulatory agency of the State)1 shall administer the provisions of this Actand is hereby authorized: to establish and promulgate rules and regulations for milk formanufacturing purposes, its production, transportation, grading, use, processing, and thepackaging, labeling and storage of dairy products made therefrom; to inspect dairy farms anddairy plants; to certify dairy farms for the production and sale of milk for manufacturingpurposes and to license dairy plants to handle and process milk for manufacturing purposes, inconformity with basic requirements and specifications prescribed by such rules and regulationsas may be issued hereunder in effectuation of the intent hereof; to require the keeping ofappropriate books and records by plants licensed hereunder; and to license qualified milk gradersand bulk milk collectors.
Enjelle F. Randall The Kitchen Chemist - Gluten and Dairy Free Baking Enjelle F. Randall The Kitchen Chemist - Gluten and Dairy Free Baking Новинка

Enjelle F. Randall The Kitchen Chemist - Gluten and Dairy Free Baking

1814 руб.
The Kitchen Chemist - Gluten and Dairy Free Baking brings back the enjoyment of baking to those who think they can't participate in the office cookie exchange, Saturday morning muffins or traditional holiday baking. You can enjoy all your old favorite baked goods - just made gluten and dairy free!
Tamene Bayisa Review on Effect of Feeding Dairy Cow with Protected Fat and Protein on milk Yield and its Composition Tamene Bayisa Review on Effect of Feeding Dairy Cow with Protected Fat and Protein on milk Yield and its Composition Новинка

Tamene Bayisa Review on Effect of Feeding Dairy Cow with Protected Fat and Protein on milk Yield and its Composition

2164 руб.
Seminar paper from the year 2017 in the subject Veterinary medicine, Jimma University College of Agriculture and Veterinary Medicine, language: English, abstract: Objective of this review is focus on effect of feeding protected fat and protected protein on milk yield and its composition and how these nutrients are protected. Many researchers in this review investigate that the responses are highly dependent on the type of fat and protein supplement and the stage of lactation. A higher milk response was observed with saturated than with unsaturated fat supplements. Diet with added fat increase milk production compared with a control diet without added fat in cows. Feeding of bypass fat resulted in significant increase in milk yield and Fat Corrected Milk yield particularly in early lactation. The source of Protected fat are (origin (animal, plant, processed or whole oilseeds, calcium salts) and Cereal Grains such as corn, wheat, Barly, oil seeds, sun flower, cotton seed, soybeans and canola). The supplementation of protected protein in the diets of lactating animals increases the milk yield due to proportionate increase in the supply of amino acids to the host postruminally Milk yield in cows fed protected methionine for the whole experimental period was numerically higher than in cows of the other groups. However, the difference was not statistically significant .At the centeral high land of Ethiopia the Treatment of shredded wheat and barley straw with urea, molasses, salt a...
Adnan Tamime Y. Dairy Fats and Related Products Adnan Tamime Y. Dairy Fats and Related Products Новинка

Adnan Tamime Y. Dairy Fats and Related Products

21695.56 руб.
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307
Anna-Maria Tyrisevä Options for Selecting Dairy Cattle for Milk Coagulation Ability Anna-Maria Tyrisevä Options for Selecting Dairy Cattle for Milk Coagulation Ability Новинка

Anna-Maria Tyrisevä Options for Selecting Dairy Cattle for Milk Coagulation Ability

8127 руб.
Cheese consumption and the economic importance of cheese pro­duction have steadily increased in Europe and North-America over the last decades. This book evaluates means of selecting dairy cattle to improve milk quality for cheese production. The focus of the book is on milk coagulation ability due to its central role in cheese-making. The most important non-genetic factors affecting milk coagulation ability and the options for direct and indirect selection are evaluated. A special emphasis has been placed to unravel factors affecting non-coagulation of milk, which significantly deteriorates milk’s usability in cheese-making. This book should be a useful reference for researchers in animal breeding and dairy technology, for cattle breeders and for those working in dairy industry.
W. Fleischmann The book of the dairy; a manual of the science and practice of dairy work W. Fleischmann The book of the dairy; a manual of the science and practice of dairy work Новинка

W. Fleischmann The book of the dairy; a manual of the science and practice of dairy work

1472 руб.
Эта книга — репринт оригинального издания (издательство "London, Blackie & Son", 1896 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Wilhelm Fleischmann The book of the dairy; a manual of the science and practice of dairy work Wilhelm Fleischmann The book of the dairy; a manual of the science and practice of dairy work Новинка

Wilhelm Fleischmann The book of the dairy; a manual of the science and practice of dairy work

916 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Khadrawy Omar Improving Synchronization and Pregnancy Rate in Dairy Cows Khadrawy Omar Improving Synchronization and Pregnancy Rate in Dairy Cows Новинка

Khadrawy Omar Improving Synchronization and Pregnancy Rate in Dairy Cows

8927 руб.
An ideal oestrous synchrony regimen results in synchronous oestrous onset irrespective of reproductive status or stage of oestrous cycle at initiation of treatment without adversely affecting pregnancy rates after breeding. However following a synchronisation regimen, variation in onset of oestrus may occur. This variation is dependent on timing of (CL) regression, stage of follicular growth and when present the duration of dominance of the ovulatory follicle. Many different treatment regimens may be used to attempt to synchronise oestrus. These include the use of a luteolytic agent prostaglandin-F 2α (PGF2α) alone or in combination with an agent to regulate ovarian follicular development. Alternative regimens involve the use of P4 or progestagen-based treatments used in combination with a luteolytic agent and or an agent to regulate follicle waves. Combining progestin treatments with protocols similar to Ovsynch show improved conception rates in first-lactation cows treated with (CIDR) inserts during an Ovsynch protocol.
Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry Новинка

Nivedita Datta Emerging Dairy Processing Technologies. Opportunities for the Dairy Industry

17747.72 руб.
Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.
Charles Vinyard Wilson A study of the breeding records of a group of Shorthorn cows Charles Vinyard Wilson A study of the breeding records of a group of Shorthorn cows Новинка

Charles Vinyard Wilson A study of the breeding records of a group of Shorthorn cows

689 руб.
Эта книга — репринт оригинального издания (издательство "West Virginia University. Agricultural Experiment Station", 1925 год), созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.A study of the breeding records of a group of Shorthorn cows.
Muriel Jensen Milky Way Muriel Jensen Milky Way Новинка

Muriel Jensen Milky Way

120.09 руб.
WELCOME TO TYLER TRY SOME CHEESECAKEBritt Hansen's started a new line of dairy products and it's selling like crazy! Pull up a chair and savor the triumphs – and tragedies – of America's favorite hometown.A YOUNG WIDOW STRUGGLES TO SAVE FAMILY FARMBritt is certain that her new venture will save her farm from bankruptcy – if she can convince the dairy, her biggest creditor, to give her the time she needs.WILL THE DAIRY REP STAND IN HER WAY?Jake Marshack's future at the dairy will be assured if he can persuade Britt to sell her farm. But he hadn't expected the mother of four to be so determined … or so attractive. Soon, he isn't sure if their battle is one he wants to win….
Ottawa Dominion Dairy Conference Report of the proceedings of a Dominion Dairy Conference held at Ottawa, Nov. 25, 26, 27, 28, 1918 Ottawa Dominion Dairy Conference Report of the proceedings of a Dominion Dairy Conference held at Ottawa, Nov. 25, 26, 27, 28, 1918 Новинка

Ottawa Dominion Dairy Conference Report of the proceedings of a Dominion Dairy Conference held at Ottawa, Nov. 25, 26, 27, 28, 1918

736 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Gardner Frank D. Live stock and dairy farming, a non-technical manual for the successful breeding, care and management of farm animals, the dairy herd, and the essentials of dairy production Gardner Frank D. Live stock and dairy farming, a non-technical manual for the successful breeding, care and management of farm animals, the dairy herd, and the essentials of dairy production Новинка

Gardner Frank D. Live stock and dairy farming, a non-technical manual for the successful breeding, care and management of farm animals, the dairy herd, and the essentials of dairy production

1276 руб.
Эта книга — репринт оригинального издания, созданный на основе электронной копии высокого разрешения, которую очистили и обработали вручную, сохранив структуру и орфографию оригинального издания. Редкие, забытые и малоизвестные книги, изданные с петровских времен до наших дней, вновь доступны в виде печатных книг.
Ara Kanekanian Milk and Dairy Products as Functional Foods Ara Kanekanian Milk and Dairy Products as Functional Foods Новинка

Ara Kanekanian Milk and Dairy Products as Functional Foods

16313.58 руб.
There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.
George Conn The cow in health and disease George Conn The cow in health and disease Новинка

George Conn The cow in health and disease

2527 руб.
"From the author's experience as a practicing veterinarian in the rural districts and from the reception of his articles pertaining to the cow by the readers of the largest and most influential dairy and farm papers in the United States he was convinced that there was a great need for a book dealing with the proper care of the cow in health and in sickness.The aim of the author in preparing this volume was purely an educational one and it is hoped that none of its readers will be led to believe that he desires to impress upon them the fact that they can successfully and profitably prescribe for their cows during sickness, but rather that realizing the nature of those conditions that commonly affect their cows that they will whenever possible secure professional aid. To be forewarned is to be forearmed, and truly the cheapest thing that you can purchase when you have a valuable cow sick, is the advice of a reputable veterinarian."This book is a reprint of the original published in 1918.
John Wiley An Inconvenient Herd John Wiley An Inconvenient Herd Новинка

John Wiley An Inconvenient Herd

1764 руб.
SOMEONE LETS FARMER’S COWS OUT.Fueled by idealism and curiosity, the herd follows a bike path into the big city, chasing a dream of a new way of life. The good-natured cattle make lots of friends, but life in town is complicated. They encounter religion, local politics, and manicured lawns. Meanwhile, Farmer is frantically searching for the wayward cows, racing to save them from the perils of celebrity and the urban machine before it’s too late.
I’ll Love You… I’ll Love You… Новинка

I’ll Love You…

491 руб.
I will love you till the cows come home from a trip to Mars through skies unknown, in a rocket ship made of glass and stone… I will love you till the cows come home.Love knows no bounds in this tender tribute to the depths of family love. For fans of Guess How Much I Love You, in this great adventure bedtime story there are yaks in cadillacs, sheep setting sail, frogs on big-wheeled bikes and more...I’ll Love You Till the Cows Come Home is filled with warm, funny art and rhythmic text, perfect for curling up with your little one at the end of the day... and a very special Valentine's day gift for the one you love.
Muturi Phyllis Muthoni Kenya.s Dairy Value Chain Analysis and its Competitive Advantage Muturi Phyllis Muthoni Kenya.s Dairy Value Chain Analysis and its Competitive Advantage Новинка

Muturi Phyllis Muthoni Kenya.s Dairy Value Chain Analysis and its Competitive Advantage

5352 руб.
The Dairy Industry in Kenya promotes human nutrition, reduces poverty and creates job opportunities to those people in the dairy value chain. Dairy companies perform various activities in the milk value chain which include; milk collection, cooling and bulking, transportation, processing, packaging and marketing the end products. These activities contribute significantly to the cost of milk and therefore the need to enhance differentiation.Analyzing these activities and their interrelationships assists the processor to find sources of competitive advantage. Milk is a perishable product and its critical handling is very important to the processors. Therefore the survival of any company will depend on its competitive advantage over its competitors. Each company has an obligation to win consumers' confidence in provision of quality product and at a competitive price. This book therefore seeks to examine value chain analysis as a strategic tool to enhance competitiveness in the dairy industry in Kenya. The book also seeks to raise key issues to the main actors in the dairy industry.
C. C. Georgeson Report on the dairy Industry of Denmark C. C. Georgeson Report on the dairy Industry of Denmark Новинка

C. C. Georgeson Report on the dairy Industry of Denmark

1902 руб.
Report on the dairy Industry of Denmark is an unchanged, high-quality reprint of the original edition of 1893.Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres.As a publisher we focus on the preservation of historical literature.Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
Terrence Grant DAIRY FARMING WITH REGISTERED HOLSTEINS IN LIVINGSTON COUNTY, NEW YORK Terrence Grant DAIRY FARMING WITH REGISTERED HOLSTEINS IN LIVINGSTON COUNTY, NEW YORK Новинка

Terrence Grant DAIRY FARMING WITH REGISTERED HOLSTEINS IN LIVINGSTON COUNTY, NEW YORK

3264 руб.
Since 1821 dairy farming has been a major industry in Livingston County, New York and since the early 1900's registered Holsteins have been the breed of choice for many farmers in the county. This is the story of the breeders, their farms and their Holsteins.

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Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Продажа retained placenta of dairy cows лучших цены всего мира
Посредством этого сайта магазина - каталога товаров мы очень легко осуществляем продажу retained placenta of dairy cows у одного из интернет-магазинов проверенных фирм. Определитесь с вашими предпочтениями один интернет-магазин, с лучшей ценой продукта. Прочитав рекомендации по продаже retained placenta of dairy cows легко охарактеризовать производителя как превосходную и доступную фирму.