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Dairy Science and Technology / Kapoor, Ajay
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Dairy Science and Technology
Kapoor, Ajay
 
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List Price : US$ 41.79
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  Book ID : 29094
  ISBN-10 : 81-89000-46-2 / 8189000462
 
  Place of Publication : Delhi
  Year of Publication : 2005
  Edition :
  Language : English
  vi, 297p., Tables, Figs., Bib., Index, 23 cm.
   
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 CONTENTS
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CONTENTS:-
Preface;
1. Dairy Processing;
2. Dairy Chemistry and Physics;
3. Dairy Microbiology;
4. Dairy Processing;
5. Dairy Products: Overview and Fluid Milk Products;
6. Enzymes;
7. Pasteurization;
8. Economic Evaluation of Dairy Feeds;
9. Feeding Waste Milk to Dairy Calves;
10. Reproductive Status of your Dairy Herd;
11. Dairy Waste Handling;
12. Sanitation;
13. Proper Semen Handling of Dairy Cows;
14. Artificial Insemination of Dairy Goats;
15. UHT Processing;
16. Process Control;
17. Defects and Grading;
18. Insemination of Dairy Cows;
19. Management Considerations in Holstein Heifer Development;
20. Managing Milk Composition: Normal Sources of Variation;
21. Management Milk Composition: Evaluating Herd Potential;
22. Managing Milk Composition: Maximizing Rumen Function;
23. Managing Milk Composition: Feed Additives and Production Enhancers;
24. Process and quality Control Procedures;
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 DESCRIPTION
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In many countries a dairy is a facility for the extraction and processing of animal milk (mostly from cows, sometimes from buffaloes or goats) for human consumption. The end products of such processes are known as dairy products. In India a dairy is also a shop or company that sells dairy products. A dairy farm produces milk and a dairy factory processes it. Many advances have recently taken place in dairy science and this book provides timely reviews of a number of such key topics. The book represents an important update of the literature for research workers, lecturers, advisers and advanced students in many areas of animal science as well as veterinarians concerned with bovine medicine. The book on Dairy science and technology is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work. The book that has been distilled organized and presented as a complete reference tool to the user.
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