1Preface
1934.2.2 Several Types Of Milking
2Chapter 1. Overview Of Dairy Plant Management
194Hand Milking:
31.1 Introduction
195Merits of hand milking:
41.2 Functions of management
196Demerits of hand milking:
51.2.1 Planning
197Vacuum Bucket Milking: : Benefit of this method:
6Strategic planning
198Milking Pipeline:
7Tactical planning
199Milking Parlors:
8Operational planning
200Herringbone parlor:
91.2.2 Organizing
201Parallel parlor:
10Definition:
202Tandem parlor:
11Job Design:
203Rotary parlors:
121.2.3 Leading
204Automatic Milk Take Off:
13Definition of leading:
205Fully Automated Robotic System:
14Coordination:
206Machine milking:
15Motivation:
207Concept And Need
161.2.4 Controlling: Audit:
208Necessity
171.3 Overview About Dairy And Its Products
209How does it work?
181.3.1 Definition
210Where is a continuous vacuum applied?
191.3.2 Purpose Of Dairy
211Types of milking machines
201.3.3 Merits of Dairy
2124.3 Steps in the Milking process
211.3.4 Demerits Of Dairy Products
2134.4 Milking shed layouts
221.3.5 Types of Dairy (milk)
2144.4.1 Quality Features
231.4 Dairy Plant
2154.4.2 Types Of Dairy Sheds
241.5 Dairy Farming
216Rotary sheds:
251.5.1 Purpose Of Dairy Farming
217Bail style sheds:
261.5.2 Features of Dairy Farming
218Swing over milking sheds:
271.5.3 Objectives Of Dairy Farming
219Herringbone sheds
281.5.4 Importance Of Dairy Farming
2204.4.3 Supplements Accessories In Sheds
291.5.5 Scope Of Dairy Farming
2214.5 Summary
301.5.6 Disadvantages Of Dairy Farming
2224.6 Questions
311.5.7 Top Producers Of Milk
2234.7 Reference
32Weather has always factored in dairy production.
224Chapter 5. Management Of Herd
33Demand for dairy depends on several factors
2255.1 What is meant by herd?
341.6 Dairy plant design layout: 1.6.1 Dairy Plant Operator
2265.2 Herd management
351.7 Dairy Industry
2275.2.1 Nutritional Mangement
361.7.1 Characteristic Of Dairy Industry:
2285.2.2 Feeding Management: (Cows)
37Perishable nature of milk:
229Calves feeding
38 Milk is an essential commodity:
230What are colostrums?
39Seasonal nature:
231Quantity and Quickly:
40Hygiene:
232Feeding whole milk:
41Legal aspects:
233Difference in colostrums and whole milk
421.7.2 Importance Of Plant Design
234Milk replacer
431.7.3 Advantages Of Good Plant Layout
235Feeding skims milk:
441.8 Global Milk Industry
236Feeding dried skim milk, whey, or buttermilk:
451.9 History Of Dairy, Dairy Plant And Dairy Farming
237Feeding calf starters
461.10 Dairy Workflow Automation
238Feeding grain mixture:
471.10.1 What are its Benefits?
2395.3 Methods of feeding: 5.3.1 Results
48Inventories managements:
2405.4 Summary
49Operator check sheet:
2415.5 Question
50Equipment maintenance:
2425.6 References
51Lab processes:
243Chapter 6. Reproduction And Housing Management Of Herd
52HACCP:
2446.1 Meaning of Reproduction
53Master sanitation schedule:
2456.2 Types of reproduction
54Quality inspections:
2466.2.1 Sexual Reproduction
551.11 Summary
2476.2.2 Asexual Reproduction
561.12 Questions
248Fission:
571.13 Reference
249Budding:
58Chapter 2. Working And Structure Of The Dairy Industry
250Fragmentation
592.1 Introduction
251Parthenogenesis
602.2 Milk
2526.3 Favorable environment for reproduction
612.3 Pasteurization
2536.4 Reproduction success
622.3.1 Meaning
254If The Cows Fail To Get Pregnant After Reproduction
632.3.2 Definition
255Embryo Transfer (ET)
642.4 How “pasteurization” came into existence?
256Embryo transfer and treatment:
652.4.1 Pasteurization Process
257Pros and cons:
662.4.2 Several Objectives Of Pasteurization
2586.5 Oestrus cycle
672.4.3 Why Is Pasteurization Needed?
2596.6 Heat detection methods
682.4.4 Steps In Pasteurization
2606.6.1 Manual Detection: Primary detection:
69Milk Chilling
2616.6.2 Automatic Heat Detection
70Pre-heating (regeneration) and Standardization Stage
262Effective Detective Pros:
71Clarification stage
263Factors affecting the oestrus cycle:
72Standardization stage
264Housing:
73Homogenization stage
265Feet and leg problems:
74Heating Section
266Cow density:
75Holding section
267Do cows prefer to mount other cows at a certain time of day? : Daily Mounting Activity:
76Cooling/chilling section
268Steps to be taken:
772.4.5 Methods Of Pasteurization
2696.7 Life cycle
78High-Temperature Short Time Pasteurization
2706.7.1 Puberty
79Some of the advantages of the HTST method:
2716.7.2 Gestation Period
80Some of its Demerits:
2726.7.3 Mating And Pregnancy
81Low-Temperature Long Time:
2736.8 Lactation management
82Ultra-High Temperature:
2746.8.1 Lactation Cycle
83Various UHT systems
2756.8.2 Early Cycle, Mid Cycle, and Late Cycle:
84Key highlights
2766.8.3 Lactation And Peak Lactation
85Benefits:
2776.9 Housing Management
86Aseptic packaging
2786.9.1 Physical Environment
87Ultra-Pasteurized
279Soil:: Availability of land:
882.4.6 Significance Of Pasteurization
280Availability of water:
892.5 Milk Sterilization
281Proper drainage system:
902.5.1 FSSA definition
282What do healthy drains look like?
91Advantages:
283Electricity:
92Disadvantage:
284Protection:
932.5.2 Sterilized Milk Must
285Availability of the market and other facilities:
94In-bottle sterilization
286Microenvironment
95Batch Sterilizers
287Macro environment
96Advantages
2886.9.2 Natural Environment
97Disadvantages
2896.10 Summary
98Continuous sterilizers
2906.11 Question
992.5.3 Cooling
2916.12 References
1002.5.4 Turbidity Test for Sterilized Milk
292Chapter 7. Associated Diseases
1012.5.5 Procedure
2937.1 Consumption of dairy
1022.5.6 Interpretation
2947.2 Health benefits
1032.5.7 Loss of Nutrients During Sterilization
2957.2.1 Bones
1042.6 Thermization of milk
2967.2.2 Heart Health
1052.7 Cooling Process After Pasteurization
2977.2.3 Blood Pressure
1062.7.1 Milk Pre Cooling
2987.3 Associated Problems and Diseases
1072.7.2 Refrigerators
299Leptospirosis
1082.7.3 Ice Banks: Ice Bank Systems:
300Mild symptoms:
1092.7.4 Bulk Tank Cleaning System
301Severe symptoms:
110Manual Scrubbing:: Limitations:
302Cowpox:
111Automatic Scrubbing:: Limitations:
303Tuberculosis:
1122.8 Plate Heat Exchangers
304Vaccination:
1132.8.1 Concept
305Brucellosis:
1142.8.2 Increased Usage Of PHE
306Symptoms:
1152.8.3 Evaluating Plate Heating Exchangers:
3077.4 Summary
1162.8.4 Optimization Of PHE’s:
3087.5 Questions
1172.9 Structure of a Dairy Industry
3097.6 Reference
1182.10 Indian Dairy Industry Structure
310Chapter 8. Waste Disposal
1192.11 Market Drivers for Dairy Industry
3118.1 Waste
1202.12 Milk Supply Contracts
3128.2 Dairy industry effects on the environment
1212.12.1 Dairy Contract in the USA
3138.2.1 Air
1222.12.2 Dairy Contract In European Countries
3148.2.2 Soil and Water
1232.12.3 Dairy Contract in the UK
3158.3 Wastewater from dairy plants
1242.13 Summary
316Milk receiving and storing:
1252.14 Questions
317During pasteurization stage:
1262.15 Reference
318Homogenization and separation stage:
127Chapter 3. Various Products of Dairy Plant
319Cheesemaking:
1283.1 Several Dairy Products
320Butter making:
1293.1.1 Cheese
321Milk powder manufacturing:
130Flavouring Of Cheese:
3228.4 Wasterwater treatments
131History Of Cheese:
3238.4.1 Primary Treatments
132During Ancient Greece and Rome times:
3248.4.2 Secondary Treatments
133Post Roman Europe:
325Aerobic:
134Modern Era:
326Anaerobic:
135Production of cheese:
3278.5 Steps of Treatment
136Cheese Manufacturing Process
3288.6 Summary
137Preparing the milk
3298.7 Questions
138Separating the curds from the whey
3308.8 References
139Pressing the curds
331Chapter 9. Supply Chain Management
140Aging the cheese
3329.1 Dairy products: 9.1.1 Markets
141Wrapping natural cheese
3339.2 Market structure
142Making and wrapping processed cheese
3349.2.1 Pure Competition
1433.1.2 Types Of Cheese
3359.2.2 Monopolistic Competition
144Mozzarella Cheese:
3369.2.3 Oligopoly
145Cheddar:
3379.2.4 Pure Monopoly
146Camembert:
3389.3 The dairy products in perfect competitions
147Brie:
3399.3.1 Mechanization On A Large Scale
148Cottage cheese:
3409.3.2 Proper Balance
149Havarti:
3419.4 Supply management of dairy products
1503.1.3 Cream And Butter
3429.4.1 Technology
151How Butter Is Produced?
3439.4.2 Chain From Producer To Consumers
152History Of Butter
3449.5 The global dairy markets
153Types Of Butter
3459.5.1 U.s Dairy Market
154Salted butter:
3469.5.2 Global Dairy
155Unsalted butter:
3479.6 Consumption Patterns
156Grass-fed butter:
3489.6.1 High-consumption
157Cultured butter:
3499.6.2 Medium-consumption
158Ghee:
3509.6.3 Low-consumption
159Homemade butter:
3519.7 Summary
160Pure Irish butter:
3529.8 Question
1613.1.4 Skimmed Milk
3539.9 Reference
162Benefits Of Skimmed Milk:
354Chapter 10. Rules And Licensing In Several Countries
163Demerits:
35510.1 Requirements of dairy farming
1643.1.5 Casein
35610.2 Rules and regulation in India: 10.2.1 Fssai’s Standard Licensing Of Dairy Plants
165Types Of Casein
35710.3 Dairy Policies in the USA
166Several Uses Of Casein
35810.4 Rules and regulation in the United Kingdom
167In Food:
35910.5 Changes in dairy farming due to Covid-19
168In Paint:
36010.6 Summary
169In Glue:
36110.7 Questions
170In Nano Technology:
36210.8 References
1713.1.6 Whey
363Glossary
1723.1.7 Yogurt
364Index
173Yogurt production
365A
174Types of Yogurt
366B
175Health Benefits Of Yogurts:
367C
1763.1.8 Milk Powders
368D
1773.1.9 Some Other Dairy Products
369E
178South Africa: (Amsasi)
370F
179India: (Basundi):
371G
180Pakistan (Bhuna Khoya):
372H
181Scotland (Blaand):
373I
182Syria (Booza):: Clotted Cream:
374K
183Condensed Milk:
375L
184Ice Cream:
376M
185Kefir:: Processed Cheese:
377N
1863.2 Summary
378O
1873.3 Questions
379P
1883.4 References
380R
189Chapter 4. Milking Operation
381S
1904.1 Milking: 4.1.1 Milking Transportation
382T
1914.2 Milking operation
383V
1924.2.1 Minutes Estimation In Milking
384W
