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Food Processing Biotechnology Applications

Food Processing Biotechnology Applications

          
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About the Book

The dairy cow is a converter of feeds, which are in the main and out of necessity produced right on the farm. These considerable masses of coarse fodder, which make up the basic diet can only be grown near the livestock production area, and generally costs les per unit than commercial feed. Grasslands have always been prime, potential fodder growing areas for dairy production.

Dairy cow production is a natural choice in areas where soil and climate allow grass cover to thrive year round or at least long enough to ensure partial coverage of fodder requirements. Fodder conservation techniques are of considerable importance in producing surpluses to be kept and distributed at intervals over considerable periods of time. Going for intensive dairy production systems in most cases means setting aside a permanent grasslands area as the basic source of coarse fodder, at the same time improving grasslands productivity and adding new fodder crops. Even at highly intensive levels of dairy production improved milk performance not only requires feed supplements in the form of concentrates, but also increased fodder production.

This book contains the fundamental and basic information of the subject and basic information of the subject and the selection of contents makes it an appropriate and useful book for the students.

About the Author
Dr. N.L. Choudhary is a Senior Lecturer in the Department of Chemistry at Samta College, Jandaha (Vaishali). He has participated in many national and international seminars. His several research papers have also been published in different reputed journals.

Anjana Singh completed her M.Sc from Awadhesh Partap Singh Rewa University, Madhya Pradesh. Author of several books, her articles have been published in reputed journals.

Table of Contents

  • Growth and Development
  • Calf Raising
  • The Cow's Udder-Its Structure and Development
  • Factors Influencing the Quantity and Quality of Milk
  • The Milking Machine and Milking
  • Efficiency and Cost of Milk Production
  • Feeding Dairy Cattle
  • Feeding Dairy Cows in the Barn
  • Chemical Constituents of Milk
  • Dairy Microbiology: Bacteria, Yeasts and Molds
  • The More Common Dairy Processes


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Product Details
  • ISBN-13: 9789350300503
  • Publisher: Oxford Book Company
  • Publisher Imprint: Oxford Book Company
  • Language: English
  • ISBN-10: 9350300508
  • Publisher Date: 2011
  • Binding: Hardcover

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