1Preface
14112.2.9. Parasites (Internal And External)
21. The Nutritional Contributions of Milk to Humans
14212.2.10. Poisoning
31.1. INTRODUCTION
14312.3. SUMMARY
41.2. MILK: THE COMPLETE MEAL
14412.4. REFERENCES
51.3. MILK COMPONENTS
14513. Dairy Beef
61.4. CONSUME AND UTILIZE
14613.1. INTRODUCTION
71.5. SUMMARY
14713.2. WHAT IS LEAN BEEF?
81.6. REFERENCES
14813.3. BREEDING AND CROSSBREEDING – PROS & CONS
92. The Dairy Industry
14913.4. SLAUGHTER METHODS
102.1. INTRODUCTION
15013.5. FINISHING METHODS
112.2. DAIRY INDUSTRY
15113.6. CARCASS DISPOSAL
122.3. EMERGENCE OF DAIRY
15213.7. MEAT QUALITY
132.4. PRODUCTION SYSTEM
15313.8. SUMMARY
142.5. ORGANIZATIONAL OUTLINE OF A DAIRY INDUSTRY
15413.9. REFERENCES
152.6. THE ROLE OF DAIRY INDUSTRY IN THE ECONOMY
15514. Dairy Animals
162.7. DAIRY INDUSTRY: A GLOBAL SCENARIO
15614.1. WATER BUFFALO
172.8. SUMMARY
15714.1.1. Introduction
182.9. REFERENCES
15814.1.2. Major Breeds
193. Breeds of Dairy Cattle
15914.1.3. Buffalo Milk Products
203.1. INTRODUCTION
16014.1.4. Production
213.2. AYRSHIRE
16114.1.5. Reproductive Aspects and Feeding Water Buffalo
223.3. GUERNSEY
16214.1.6. Diseases To Watch Out For
233.4. BROWN SWISS
16314.1.7. Supporting Organizations
243.5. JERSEY
16414.2. GOATS
253.6. HOLSTEINS
16514.2.1. Introduction
263.7. THE MILKING SHORTHORN
16614.2.2. Major Breeds
273.8. HOW TO CHOOSE A DAIRY BREED
16714.2.3. Reproduction of Goats
283.9. SUMMARY
16814.2.4. Characteristics of Goat Milk
293.10. REFERENCES
16914.2.5. Milking Dairy Goats
304. Dairy Herd Records
17014.2.6. Major Diseases
314.1. INTRODUCTION
17114.2.7. Dairy Goat Industry And Organizations
324.2. HISTORY OF PRODUCTION TESTING
17214.3. SHEEP
334.3. PROS OF PRODUCTION TESTING
17314.3.1. Introduction
344.4. THE DHI SYSTEM
17414.3.2. Production And Trade
354.5. DAIRY PRODUCTION RECORDS
17514.3.3. Breeds
364.6. SUMMARY
17614.3.4. Reproduction Of Sheep
374.7. WEBSITES
17714.3.5. Composition And Characteristics Of Sheep Milk
385. Evaluating Dairy Cattle
17814.3.6. Milk Production Of Dairy Ewes
395.1. INTRODUCTION
17914.3.7. Major Diseases of Sheep
405.2. PHYSICAL ATTRIBUTES OF DAIRY CATTLE AND COW
18014.3.8. Management and Associations
415.3. WHAT IS A TRUE-TYPE DAIRY COW?
18114.4. SUMMARY
425.4. EVALUATION METHODS
18214.5. REFERENCES
435.5. SUMMARY
18315. Managing the Dairy Farm Enterprise
445.6. REFERENCES
18415.1. INTRODUCTION
456. Breeding Dairy Cattle
18515.2. RECRUITING AND MANAGING LABOR
466.1. INTRODUCTION
18615.3. MANAGEMENT STRATEGIES
476.2. GENOMICS AND GENETIC SELECTION
18715.4. FACTORS AFFECTING PROFITABILITY
486.3. GENETIC EVALUATION OF DAIRY CATTLE & CHOOSING DAIRY FEMALES AND MALES
18815.5. SUMMARY
496.3.1. Genetic Evaluation With Genetic-Economic Indexes
18915.6. REFERENCES
506.3.2. Genetic Evaluation With Sire Indexes
19016. Properties of Milk and Milk Components
516.3.3. Heritability Estimates
19116.1. BIOLOGICAL, CHEMICAL, PHYSICAL, AND FUNCTIONAL PROPERTIES
526.3.4. Breeding Values
19216.2. DAIRY MICROBIOLOGY (MICROBES AND ROLE)
536.4. FACTORS TO CONSIDER FOR GENETIC PROGRESS: 6.4.1. Dairy Cattle Mating Systems
19316.3. PHYSICAL PROPERTIES OF MILK
546.5. CAUTIONARY MEASURES
19416.4. UTILISATION OF MILK (TABLES) COUNTRY WISE
556.6. SOME INDIAN BREEDS IN FARM ANIMALS
19516.5. SUMMARY
566.6.1. Rathi
19616.6. REFERENCES
576.6.2. Tharparker
19717. Determining the Composition of Milk and Milk Products
586.7. SUMMARY
19817.1. HOW TO SAMPLE
596.8. REFERENCES
19917.2. COMPOSITION
607. Feeding Dairy Cattle
20017.3. MULTICOMPONENT METHODS
617.1. INTRODUCTION
20117.4. COMPOSITION OF MILK (TABLES) - ANIMAL WISE
627.2. DO ANIMALS USE NUTRIENTS?
20217.5. PASTEURIZATION (PROCESS AND NEED)
637.3. ENERGY, PROTEIN, AND LIPIDS FOR DAIRY CATTLE
20317.6. MILK TESTING (METHODS AND EQUIPMENT)
647.4. MINERALS, VITAMINS, AND WATER FOR DAIRY CATTLE
20417.7. SUMMARY
657.5. FEEDING GUIDELINES
20517.8. References
667.6. SUMMARY
20618. Milk Quality and Safety
677.7. REFERENCES
20718.1. CAUTION
688. Physiology of Reproduction in Dairy Cattle
20818.1.1. Diseases Transferable Through Milk
698.1. INTRODUCTION
20918.1.2. Food Additive Regulatory Program
708.2. UNDERSTANDING THE MALE AND FEMALE REPRODUCTIVE SYSTEM
21018.2. SAFETY OF MILK PRODUCTS ON A GLOBAL SCALE
718.2.1. Reproductive System of a Male
21118.2.1. Regulatory Standards For Grade “A” Milk
728.2.2. Reproductive System of a Female
21218.2.2. Adulterants Of Public Health Significance
738.3. REPRODUCTIVE PROCESS
21318.2.3. Clean And Sanitary Cows and Equipment
748.3.1. Forming an Egg
21418.2.4. Related International Organizations
758.3.2. Fertilization and Gestation
21518.3. SAFETY EVALUATION TESTS
768.3.3. Parturition
21618.3.1. Basic
778.3.4. Postpartum Mating
21718.3.2. Microbiological Tests
788.4. FACTORS THAT INFLUENCE REPRODUCTION (DETECTING ESTRUS, IMPORTANCE OF TIMING IN CONCEPTION, REPRODUCTIVE EFFICIENCY)
21818.3.3. Chemical Tests
798.4.1. Detecting Estrus
21918.3.4. Tests For Adulteration
808.4.2. Importance of Timing in Conception
22018.3.5. Sensory Evaluation
818.4.3. Reproductive Efficiency
22118.4. CLEANING AND SANITIZING DAIRY EQUIPMENT AND CONTAINERS
828.5. REPRODUCTIVE IRREGULARITIES
22218.4.1. Cleaning Products
838.5.1. Breeding Problems
22318.4.2. Sanitizers
848.5.2. Genetic Progress & Issues
22418.4.3. Recommended Practices
858.6. DAIRY REPRODUCTION AND BIOTECHNOLOGY
22518.5. SUMMARY
868.7. SUMMARY
22618.6. REFERENCES
878.8. REFERENCES
22719. Dairy Products
889. Physiology of Lactation
22819.1. PROCESSING MILK AND MILK PRODUCTS
899.1. INTRODUCTION
22919.1.1. Milk Hauling Process
909.2. MAMMARY GLANDS: FUNDAMENTALS OF LACTATION
23019.1.2. Processing Stages
919.2.1. Circulatory Aspects of Milk Secretion
23119.1.3. Cooling and Refrigeration
929.2.2. Regression of Mammary Glands
23219.1.4. Processing Standard For Dairy Products
939.2.3. Milk Production and Discharging Processes
23319.1.5. Milk Packaging And Transportation
949.2.4. Milk Let-Down
23419.1.6. Dairy Feeds
959.2.5. Residual Milk
23519.2. CHEESES
969.3. HOW HORMONES CONTROL LACTATION
23619.2.1. Introduction
979.3.1. Prolactin
23719.2.2. Fundamentals of Cheese Making
989.3.2. Thyroid Hormones
23819.2.3. Representative Varieties of Cheese
999.3.3. Somatotropin
23919.2.4. Process Cheeses
1009.3.4. Insulin
24019.2.5. Enzyme-Modified Cheeses
1019.3.5. Adrenal Hormones
24119.2.6. Whey
1029.4. PROS AND CONS OF MILKING RATE & FREQUENCY
24219.2.7. Grading Cheeses
1039.4.1. Milking Rate
24319.3. FROZEN DESSERTS FROM MILK
1049.4.2. Milking Frequency
24419.3.1. Introduction
1059.5. DRY PERIOD UTILIZATION
24519.3.2. Types and Components of Frozen Desserts
1069.5.1. Usage of Antibiotic
24619.3.3. Calculations of Mixes, Compounding and Processing Mixes
1079.5.2. Drying-Off Cattle
24719.3.4. Refrigeration and Freezing, Hardening
1089.6. SUMMARY
24819.3.5. Novelties and Specials
1099.7. REFERENCES
24919.3.6. Quality and Cost Control
11010. Principles of Milking and Milking Equipment
25019.4. BUTTER AND RELATED PRODUCTS
11110.1. INTRODUCTION
25119.4.1. Introduction
11210.2. BASICS OF MILKING
25219.4.2. Types of Butter
11310.3. PULSATION
25319.4.3. Methods and Procedures in Churning
11410.4. MILKING RATE
25419.4.4. Grading and Quality Aspects
11510.5. TYPES OF MILKING
25519.4.5. Butter Products
11610.6. EQUIPMENT FOR MILKING
25619.5. CONCENTRATED AND DRIED MILK PRODUCTS
11710.7. AUTOMATED MILKING SYSTEMS
25719.5.1. Definitions and Terminology
11810.8. STORAGE AND PRESERVATION OF MILK
25819.5.2. Concentrating and Separating Milk and its Derivatives
11910.9. MAINTAINING MILKING EQUIPMENT
25919.5.3. Physical Properties of Dry Milk, Instant Dry Milk Products
12010.10. SUMMARY
26019.5.4. The Drying Processes
12110.11. WEBSITES
26119.5.5. Grading and Quality Assurance
12211. Milking Facilities, Housing and Equipment
26219.6. CULTURED AND ACIDIFIED MILK PRODUCTS
12311.1. INTRODUCTION
26319.6.1. Introduction
12411.2. MILKING HOUSE
26419.6.2. Cultured Milk Products
12511.3. DAIRY CATTLE HOUSING
26519.6.3. Fermented Milk Products
12611.4. FEEDING SYSTEMS
26619.6.4. Acidophilus Milk Products
12711.5. DISPOSING DAIRY WASTES
26719.6.5. Summary
12811.6. SUMMARY
26819.7. REFERENCES
12911.7. REFERENCES
26920. Marketing Milk and Milk Products
13012. Dairy Herd Health
27020.1. INTRODUCTION
13112.1. VACCINATION AND HERD HEALTH
27120.2. THE DEMAND FOR MILK PRODUCTS
13212.2. DISEASES
27220.3. PROMOTIONS AND CAMPAIGNS
13312.2.1. Reproduction
27320.4. DAIRY COOPERATIVES
13412.2.2. Metabolism
27420.5. PRODUCTION, PRICES AND FORMULAS
13512.2.3. Lack of Nutrition
27520.6. RISK MANAGEMENT
13612.2.4. Tuberculosis and Paratuberculosis
27620.7. SALES AND DISTRIBUTION OF DAIRY PRODUCTS
13712.2.5. Anaplasmosis, Blackleg, Cowpox
27720.8. SUMMARY
13812.2.6. Infectious Diseases
27820.9. REFERENCES
13912.2.7. Hardware Disease: Lumpy Jaw (Actinomycosis)
279Index
14012.2.8. Displaced Abomasum
