This book 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.
This book discusses raw milk composition, production and quality, and reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging.
A fundamental source of information in agricultural education. Topics include: the dairy industry, genetic improvement, dairy nutrition, dairy feeds, reproductive physiology, lactation physiology, dairy health and disease, dairy cow comfort, and integrating disciplines: dairy management systems.
This book has been written in a practical format for dairy farmers engaged in the production of milk from any dairy species to support the production and marketing of safe, quality-assured milk and dairy products. It gives individual dairy farmers proactive guidance on how these objectives can be achieved on their farm.
A comprehensive summary of ruminant digestive processes and nutrition. The author, past-President of the World Association for Animal Production, utilises years of animal nutrition experience to describe the effects of feeding programmes using approved organic ingredients on cattle productivity, health and welfare.