Proceedings of the Second Dairy Culture Review Conference
Author: R. R. Hull
Publisher:
Published: 1990
Total Pages: 233
ISBN-13: 9780646012155
DOWNLOAD EBOOK →Author: R. R. Hull
Publisher:
Published: 1990
Total Pages: 233
ISBN-13: 9780646012155
DOWNLOAD EBOOK →Author: Dairy Industry Association of Australia - Australian Journal of Dairy Technology
Publisher:
Published: 1984-01-01
Total Pages: 60
ISBN-13: 9780949040008
DOWNLOAD EBOOK →Author: B.A. Law
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 381
ISBN-13: 1461311217
DOWNLOAD EBOOK →The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author: Carlos Risco
Publisher: John Wiley & Sons
Published: 2011-08-04
Total Pages: 643
ISBN-13: 0470960531
DOWNLOAD EBOOK →This comprehensive book integrates new technology and concepts that have been developed in recent years to manage dairy farms in a profitable manner. The approach to the production of livestock and quality milk is multidisciplinary, involving nutrition, reproduction, clinical medicine, genetics, pathology, epidemiology, human resource management and economics. The book is structured by the production cycle of the dairy cow covering critical points in cow management. Written and edited by highly respected experts, this book provides a thoroughly modern and up-to-date resource for all those involved in the dairy industry.
Author: National Library of Medicine (U.S.)
Publisher:
Published: 1970
Total Pages: 1040
ISBN-13:
DOWNLOAD EBOOK →Includes subject section, name section, and 1968-1970, technical reports.
Author: R. K. Robinson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 523
ISBN-13: 146848172X
DOWNLOAD EBOOK →As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.