Download or read book Rural Dairy Technology written by Frank O'Mahony and published by ILRI (aka ILCA and ILRAD). This book was released on 1988-01-01 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Rural Dairy Technology written by C. O'Connor and published by ILRI (aka ILCA and ILRAD). This book was released on 1995-01-01 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk as a food; The composition of milk; Genetic factors; Breed and individuality of the cow; Environmental factors; Milk chemistry; Physical status of milk; pH and acidity; Milk constituents; Microbiology; Bacteria; Moulds; Yeasts; Viruses; Milk microbiology; Microbiology of butter; Clean milk production; Sources of contamination; Cooling milk; Milk reception, dairy accounting and record keeping; Reception; Dairy accounting and record keeping; Milk processing; Milk separation; Buttermaking with fresh milk or cream; Buttermaking with sour whole milk; Ghee, butter oil and dry butterfat; Cheesemaking using fresh milk; Cheesemaking with sour skim milk; Milk fermentations; Cleaning, sanitising and sterilising dairy equipment; Dairy water supplies; Chemical used for cleaning; Cleaning procedure; Sampling and analysis of milk, milk products and water; Sampling; Milk pH; Titratable acidity test; Alcohol test; Clot-on-boiling test; Fat determination; Specific gravity of milk; Total solids (TS) in milk; Formaldehyde in milk; Methylene blue reduction test; Resazurin 10-minute test; Sediment or visible dirt test; Moisture content of butter; Salt content of butter; Protein content of milk by formaldehyde titration; Estimation of hardness in water; Dairy building design and construction; Site selection; Type of building; Arrangement and installation of equipment.
Download or read book Dairy Technology and Production written by National Agricultural Library (U.S.) and published by . This book was released on 1976 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dairy Technology Research written by and published by . This book was released on 1964 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Quality Milk Production and Processing Technology written by D. K. Thompkinson and published by New India Publishing Agency. This book was released on 2012-01-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.
Download or read book Dairy Technology Adoption on Milk Handling Quality Consumption Pattern and Income Level of Farmers in Dairy Technology Adopters and Non adopter Households in Sidama Zone Southern Ethopia written by Endale Tesfaye and published by . This book was released on 2020-05-10 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master's Thesis from the year 2018 in the subject Agrarian Studies, grade: 3.14, course: Animal production, language: English, abstract: This paper aims to assess the impact of technology adoption on milk handling quality, consumption pattern and income level of farmers in dairy technology adopters and non-adopter households. Despite the large livestock population, the contribution of the Ethiopian livestock sector in general and the dairy sector is below its potential at both the national and household level. This low production level of the sector is attributed to inefficient productivity of the livestock because of the traditional method of production, poor breeds, poor feeding, inferior health care and services, and low capital investment in human and fixed assets. According to the central statistical agency estimation, the total cow milk production (excluding milk suckled) for the rural sedentary areas of the country during the reference period, is about 4.06 billion liters Average lactation period per cow during the reference period at country level was estimated to be about six months and average milk yield per cow per day was about 1.85 liters. Most milk produced in the rural areas of Ethiopia is consumed at home or marketed, either fresh or sour, and only in the vicinity of urban markets that surplus milk is processed into dairy products especially butter with longer shelf life. In Ethiopia, dairy production is mainly of subsistent which is type largely based on indigenous breeds of cattle. Milk production from this system is low to support the demand for the continuously increasing human population, particularly in urban centers
Download or read book Technological Interventions in Dairy Science written by Rupesh S. Chavan and published by CRC Press. This book was released on 2018-02-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.
Download or read book Dairy Technology Vol 02 written by Shivashraya Singh and published by New India Publishing. This book was released on 2014-01-01 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.
Download or read book Dairy Engineering written by Murlidhar Meghwal and published by CRC Press. This book was released on 2017-03-16 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.
Download or read book Processing Technologies for Milk and Milk Products written by Ashok Kumar Agrawal and published by CRC Press. This book was released on 2017-09-07 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.
Download or read book Novel Dairy Processing Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2018-03-14 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover: applications of novel processing technologies in the dairy industry novel drying techniques in the dairy industry management systems and hurdles in the dairy industry energy conservation and opportunities in the dairy industry This book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.
Download or read book Dairy Technology and Production written by National Agricultural Library (U.S.) and published by . This book was released on 1976 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Engineering Practices for Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2019-09-30 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Download or read book ILCA Rural Dairy Husbandry and Technology Course Manual written by Frank O'Mahony and published by . This book was released on 1985 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Quality of Milk written by Karen Galbraith and published by . This book was released on 2008 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dairy Technology in the Tropics and Subtropics written by J. C. T. van den Berg and published by . This book was released on 1988 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Milk and Milk Products written by Alan H. Varnam and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.
