Encyclopedia of Dairy Sciences, Four-Volume Set

Turbine Agitators......Page 1
Air Agitation......Page 2
Sealing......Page 3
Agitator Dimensions and Speed......Page 4
Heat Transfer in Agitated Vessels......Page 5
Further Reading......Page 6
Support Coupled to Input Factors......Page 7
Structure and Function......Page 8
Conditions and Competition in the Food-Processing Industry......Page 9
The Composition of Consumption......Page 10
Production and Productivity......Page 11
Market Price Support......Page 12
The Future......Page 13
Further Reading......Page 14
Background......Page 16
The Price and Intervention Scheme for Milk and Dairy Products......Page 17
The Import System for Milk and Dairy Products......Page 18
Agenda 2000......Page 19
The Monetary System......Page 20
Further Reading......Page 21
Border Measures for Dairy Products......Page 22
Regional Milk Marketing Orders......Page 24
Final Remarks......Page 26
Further Reading......Page 27
Background......Page 28
Canada's Dairy Policy Under Scrutiny......Page 29
New Dairy Subsidy Programme Initiated in April 2001......Page 30
Background......Page 31
Changes in the New Zealand Dairy Board......Page 32
Further Reading......Page 33
Introduction......Page 35
Frozen Dairy Foods......Page 36
Sampling Dairy Foods for Microbiological Analysis......Page 37
Further Reading......Page 38
Introduction......Page 39
Evers method......Page 40
Kjeldahl method......Page 41
Phenol-0sulphuric acid method......Page 42
EDTA method......Page 43
Volhard method......Page 44
Further Reading......Page 45
The Electromagnetic Spectrum......Page 46
Electronic Transitions......Page 47
Vibrational Spectroscopy......Page 48
Raman Spectroscopy......Page 49
Absorption Laws......Page 50
Further Reading......Page 51
Theory of Infrared Spectroscopy......Page 52
Standardization and Spectral Data Processing......Page 53
Process Control......Page 54
End Product Control......Page 55
Service Network......Page 56
Further Reading......Page 57
Sample Preparation......Page 59
Techniques and Applications......Page 60
Inductively Coupled Plasma Atomic Emission Spectrometry (ICPAES)......Page 61
Further Reading......Page 62
Introduction......Page 64
Ion Exchange Chromatography......Page 65
Reversed-Phase High-Performance Liquid Chromatography......Page 66
Detection Techniques for HPLC......Page 68
Gas Chromatography......Page 69
Future Trends......Page 70
Further Reading......Page 71
Techniques of Immunochemical Assays......Page 72
Antibiotics, Toxins and Other Undesirable Compounds......Page 74
Production of Hypoallergenic Dairy Foods......Page 75
Further Reading......Page 76
Introduction......Page 78
Electrophoresis in Polyacrylamide Gels......Page 79
Urea-PAGE......Page 80
Preparative Electrophoresis......Page 81
Capillary Electrophoresis......Page 82
Other Electrophoretic Techniques......Page 84
Further Reading......Page 85
Introduction......Page 86
Standard Plate Count......Page 87
Coliforms......Page 88
Spoilage......Page 89
Total Lactic Acid Bacteria......Page 90
Further Reading......Page 91
Introduction......Page 92
Nucleic Acid Hybridization......Page 93
Factors Affecting PCR......Page 95
Microarrays......Page 96
Pulsed-Field Gel Electrophoresis and Ribotyping......Page 97
Further Reading......Page 98
Introduction......Page 99
Recognition elements......Page 100
Piezoelectric biosensors......Page 101
Electrochemical biosensors......Page 102
Biosensor bacterial analysis......Page 103
Microbial toxins analysis......Page 104
Lactose......Page 105
Biosensor Application for Reproductive Management......Page 106
Further Reading......Page 107
Introduction......Page 108
Titratable Acidity and pH......Page 109
Oxidation-Reduction Potential......Page 110
Density......Page 111
Freezing Point......Page 112
Polarimetry......Page 114
Further Reading......Page 115
Polarography......Page 117
Karl Fischer Titrations......Page 118
Glass Electrodes......Page 119
Biosensors......Page 120
High-Performance Liquid Chromatography......Page 121
Further Reading......Page 122
Quality Scoring......Page 123
Discrimination Testing......Page 124
Consumer Acceptability Testing......Page 125
Relationships between Sensory Evaluation and Other Analyses......Page 126
Further Reading......Page 127
Taxonomy......Page 128
Morphological and Physiological Characteristics......Page 129
Arthrobacter in Milk and Dairy Products......Page 131
Conclusions......Page 132
Further Reading......Page 133
Introduction......Page 134
Morphology......Page 135
Water Activity (aw)......Page 136
pH......Page 137
Naturally Occurring Preservatives......Page 138
Chemical Preservatives......Page 139
Further Reading......Page 140
Physiology......Page 141
Milk-Borne Illness......Page 142
Milk and Cream......Page 143
In the Dairy Plant......Page 144
Further Reading......Page 145
Antimicrobial Factors Produced by Lactic Acid Bacteria......Page 147
Bacteriocins......Page 148
Nisin......Page 149
Wine......Page 150
Pediocin-Like Bacteriocins......Page 151
Advantages and Disadvantages of Bacteriocins as Food Additives......Page 152
Production of Bacteriocins......Page 153
Further Reading......Page 154
Problems with Phage......Page 155
Phage Replication......Page 156
Airflow and Ventilation......Page 157
Starter Cultures......Page 158
Monitoring of Phage......Page 159
Further Reading......Page 160
Introduction......Page 161
Taxonomy and Occurrence......Page 162
Bifidobacteria in Gastrointestinal Ecology......Page 163
Growth Requirements......Page 164
Carbohydrate Metabolism......Page 165
Further Reading......Page 166
Bifidus Products......Page 167
Incorporation of Peptides as Micronutrients......Page 168
Antimicrobial Properties......Page 169
Reduction in Serum Cholesterol......Page 170
Further Reading......Page 171
Microbial Adhesion......Page 172
Biofilms in Deposited Material......Page 173
Effect of Biofilms on the Performance of Pasteurizers and Membrane-Processing Units......Page 174
Conclusions and Future Outlook......Page 175
Further Reading......Page 176
Introduction......Page 177
Toxicity of Biogenic Amines......Page 178
Levels of Biogenic Amines in Cheese......Page 179
Bacteria......Page 180
Degradation of Amines......Page 181
Determination of Biogenic Amines......Page 182
Further Reading......Page 183
Body Fat in Mammals......Page 184
Methods of Body Condition Scoring......Page 185
Use of Body Condition Score Data (Data Processing)......Page 186
Further Reading......Page 189
Body Fat and Health......Page 190
Body Condition, Feed Intake and Milk Production......Page 191
Body Condition Score and Reproductive Diseases......Page 193
Further Reading......Page 194
Introduction......Page 196
Brevibacterium linens......Page 197
Other Smear Organisms......Page 198
Enumeration......Page 199
Further Reading......Page 200
Morphology......Page 202
Antigenic Characteristics......Page 204
Resistance and Survival......Page 205
Human Brucellosis......Page 206
Selective media......Page 207
Allergic Tests......Page 208
Immunization......Page 209
Further Reading......Page 210
Introduction......Page 211
Oestrus Cycle......Page 212
Artificial Insemination......Page 213
Reproductive Management......Page 214
Milk Yield......Page 215
Composition and Nutritive Value......Page 216
Thermal Stress......Page 217
Further Reading......Page 218
Introduction......Page 219
Breeding Management......Page 220
Feeding Management......Page 221
Cheese and Byproducts from Cheese- Processing Plants......Page 222
Further Reading......Page 223
Nutrition and Feeding......Page 224
Health Concerns during Gestation and for the Young Calf......Page 225
Health Programmes for Resident Bull Herds......Page 226
Health of Upper Limbs and Hooves......Page 227
Scrotal circumference......Page 228
Semen Collection Management......Page 229
Further Reading......Page 230
Scrotal Circumference......Page 231
Physical Examination of the Penis......Page 232
Management of Bulls during the Mating Period......Page 233
Heat Stress and Bull Fertility......Page 234
Further Reading......Page 235
The Role and Responsibilities of the Dairy Farm Manager......Page 236
Planning......Page 237
Problem-Solving......Page 239
Further Reading......Page 240
Animal Identification......Page 241
Record-Keeping......Page 242
Financial Management......Page 243
Concluding Comment......Page 246
Further Reading......Page 247
Introduction......Page 248
Butter Consistency......Page 249
Basic Principles......Page 250
Cream: Preparation and Treatment......Page 251
Cold-warm-cold ripening......Page 252
The mechanisms of churning......Page 253
Processing Variables......Page 254
Further Reading......Page 255
Introduction......Page 256
Fatty Acid Composition......Page 257
Melting Behaviour of Butterfat......Page 258
The Microstructure of Butter......Page 260
Macroscopic Properties of Butter......Page 261
Flavour......Page 262
Setting and work softening......Page 263
Further Reading......Page 264
Classification......Page 266
Serology......Page 267
Enrichment (Media and Methods)......Page 268
Environment......Page 269
Incidence of Campylobacteriosis in Humans......Page 270
Transmission to Humans......Page 271
Further Reading......Page 272
General Field of Application......Page 273
Skimming......Page 274
Separator design......Page 276
Separation of Whey......Page 277
Quark separators......Page 278
Removal of Bacteria......Page 279
Further Reading......Page 280
Introduction......Page 281
History of Cheesemaking......Page 282
Selection of Milk......Page 283
Heat Treatment of Milk......Page 284
Acidification......Page 285
Salting......Page 286
Classification of Cheese......Page 287
Further Reading......Page 290
Production of Lactic Acid......Page 291
Production of Aroma Compounds......Page 292
Mesophilic and Thermophilic Cultures......Page 293
Matching the Starter to the Product......Page 294
Sensitivity to bacteriophages......Page 295
Starter Delivery Systems......Page 296
Bulk Starter......Page 297
Further Reading......Page 298
Carbohydrate Metabolism......Page 299
Protein Degradation......Page 302
The Chromosome......Page 303
Plasmid-associated characteristics Plasmids......Page 304
Further Reading......Page 305
Introduction......Page 306
Biochemical Activity of G. candidum and its Role in Cheese Ripening......Page 307
Biochemical Activity of P. camemberti and P. roqueforti and their Roles in Cheese Ripening......Page 308
Biochemical Activity of Brev. linens and its Role in Cheese Ripening......Page 309
Biochemical Activity of Propionibacteria and their Role in Cheese Ripening......Page 310
Commercial Secondary Starter Cultures......Page 311
Further Reading......Page 312
Introduction......Page 313
Bovine Rennets......Page 314
Rennet Substitutes (Coagulants)......Page 315
Analysis of Rennets and Rennet Substitutes......Page 316
Further Reading......Page 318
Introduction......Page 319
Primary (Enzymatic) Phase......Page 320
Secondary Phase......Page 321
Rheological Properties of Renneted Milk Gels......Page 322
Syneresis of Renneted Milk Gels......Page 323
Calcium......Page 324
Post-Coagulation Processing Operations......Page 325
Further Reading......Page 326
Introduction......Page 327
Methods of Salting......Page 329
Salt Diffusion in Cheese......Page 330
Moisture content......Page 331
Cheese Microflora......Page 332
Further Reading......Page 333
Introduction......Page 335
Low-Concentration Retentates (Protein Standardization)......Page 336
Production of Liquid Precheese......Page 337
Removal of Bacteria......Page 339
Future Potential......Page 340
Further Reading......Page 341
Starter Microorganisms......Page 342
Non-starter Lactic Acid Bacteria......Page 343
Yeasts......Page 344
Coryneform Bacteria......Page 345
Salt......Page 346
Nitrate......Page 347
Microbiological Analysis of Cheese......Page 348
Further Reading......Page 349
Growth of Pathogens during Cheese Manufacture......Page 351
Growth of Pathogens during Ripening......Page 352
Hard and Semi-Hard Cheeses......Page 353
Soft and Semi-Soft Cheeses......Page 354
Enterococci......Page 355
Biogenic Amines......Page 356
Further Reading......Page 357
Modification of Lactic Acid......Page 358
Metabolism of Citrate......Page 359
Coagulant......Page 360
Proteolytic enzymes of lactic acid bacteria......Page 361
Characterization of Proteolysis in Cheese......Page 363
Further Reading......Page 364
Addition of Enzymes......Page 365
Adjunct Cultures......Page 366
Further Reading......Page 367
Ideal Elastic solid......Page 368
Cheese Microstructure......Page 370
Model of Cheese Rheology......Page 371
Creep and stress relaxation......Page 372
Cheese Composition......Page 374
Fat content......Page 375
Further Reading......Page 376
Coagulation Mechanism......Page 377
Cottage Cheese......Page 378
Defects......Page 379
Texture and Defects......Page 380
Equipment......Page 381
Paneer......Page 382
Further Reading......Page 383
Introduction......Page 384
Basic Steps in Cheddar Manufacture......Page 385
Starter Cultures......Page 386
Non-Starter Lactic Acid Bacteria......Page 387
Starter Lactic Acid Bacteria......Page 388
Taste and Aroma......Page 389
Colour Defects......Page 390
Further Reading......Page 391
Introduction......Page 392
Technology......Page 393
Propionic Acid Bacteria......Page 394
Eye Formation......Page 395
Ripening Patterns......Page 396
Textural Characteristics......Page 397
Flavour Characteristics......Page 398
Defects......Page 399
Further Reading......Page 400
Introduction......Page 401
Technology......Page 402
Starters and Lactose Fermentation......Page 403
Ripening Patterns......Page 404
Textural Characteristics......Page 405
Flavour Characteristics......Page 406
Further Reading......Page 407
Main Chemical and Technological Features......Page 409
Pecorino Romano......Page 410
Canestrato Pugliese......Page 412
Lactose Metabolism......Page 413
Proteolysis......Page 414
Lipolysis......Page 415
Further Reading......Page 416
Technology......Page 417
Starters......Page 418
Ripening Patterns......Page 419
Textural Characteristics......Page 420
Defects......Page 421
Further Reading......Page 422
Technology......Page 423
Brine Microflora......Page 424
Smearing/Spraying Technology......Page 425
Soft cheeses......Page 426
Classification problems......Page 427
Ripening Patterns......Page 428
Deacidification......Page 429
Development of the Microflora......Page 430
Appearance, Texture and Flavour Characteristics......Page 431
Defects......Page 432
Further Reading......Page 433
Worldwide Production of Mould-Ripened Cheeses......Page 434
Technology......Page 435
Principal Biochemical Changes during Maturation......Page 436
Proteolysis......Page 437
Development of Texture......Page 438
Further Reading......Page 439
Introduction......Page 440
Technology......Page 441
Domiati Cheese......Page 442
Microbiology of Brined Ripened Cheese......Page 443
Further Reading......Page 444
Introduction......Page 446
Definitions and Types......Page 447
Cleaning and Size Reduction of Cheese......Page 448
Cheese Processing......Page 449
Dispersion of Para-Casein......Page 450
Properties of Different Emulsifying Salts......Page 451
Properties of PCPs......Page 452
Further Reading......Page 453
Introduction......Page 454
Pasteurized Processed Cheese Products (PCPs)......Page 456
Dried cheeses......Page 457
Cheese powders......Page 458
Flavour......Page 459
Textural Properties......Page 460
Cooking Properties......Page 461
Effects of different parameters......Page 462
Further Reading......Page 463
Introduction......Page 464
Formulation......Page 465
Protein......Page 466
Emulsifying Salts......Page 467
Order of Addition of Ingredients to the Cooker......Page 468
Functionality......Page 469
Further Reading......Page 470
Introduction......Page 471
Technology of EMC Manufacture......Page 472
Flavour Generation in EMC......Page 473
Peptidases......Page 474
Further Reading......Page 475
Background......Page 476
Cheese Composition and Chemistry and their Relationship to Physical Properties......Page 477
How Does pH Affect the Physical Properties of Low-Fat Cheese?......Page 478
Moisture Control in Low-Fat Cheese......Page 479
Nontraditional Approaches to the Manufacture of Low-Fat Cheeses......Page 480
Further Reading......Page 481
History......Page 483
Flow Properties of Liquid Chocolate......Page 484
Effect of Milk Fat on Chocolate Texture......Page 485
Whole Milk Powder......Page 486
Future Developments......Page 487
Further Reading......Page 488
Introduction......Page 489
Citrate Transport and Energetics of Citrate Metabolism......Page 490
Metabolic Pathways......Page 491
Genetics of Citrate Metabolism......Page 492
Engineering of Flavour Formation......Page 493
Starter Composition......Page 494
Butter Production......Page 495
Further Reading......Page 496
Introduction......Page 497
The Scientific Basis......Page 498
Structure of Codex......Page 499
Initiation of New Work......Page 500
The SPS agreement......Page 502
The TBT agreement......Page 503
Milk Product Standards......Page 504
Food Additives......Page 505
Methods of Analysis and Sampling......Page 506
Further Reading......Page 507
Introduction......Page 508
Composition and Changes during Lactation......Page 509
Immune Protection by Colostrum......Page 510
Growth Factors......Page 511
Industrial Utilization of Colostrum......Page 512
Further Reading......Page 513
Introduction......Page 514
Composition......Page 515
Utilization by Ruminants......Page 516
Further Reading......Page 518
Soya Beans......Page 520
Cottonseed......Page 522
Cottonseed Meal......Page 523
Further Reading......Page 524
Background......Page 525
Benefits of Using Byproducts......Page 526
Byproduct Analyses......Page 527
Maize hominy feed......Page 528
Quality and Variability of Byproduct Feeds......Page 529
Further Reading......Page 531
Product Description......Page 532
Preheating......Page 533
Concentration......Page 534
Sterilization......Page 535
Defects during Storage......Page 536
Age gelation......Page 537
Further Reading......Page 538
Product Description......Page 539
Addition of Sugar......Page 540
Packing......Page 541
Age Gelation......Page 542
Further Reading......Page 543
Introduction......Page 544
Types and Regulations......Page 545
Nutritive sweeteners......Page 546
Preparation of the Starting Mixture: Mass Balances......Page 547
Traditional Process in Open Kettles......Page 548
Lactose Crystals......Page 549
Further Reading......Page 550
Production......Page 552
Heat Treatment......Page 554
Packaging, Storage and Shelf-Life......Page 555
Sensory Quality and Related Defects......Page 556
Further Reading......Page 557
Introduction......Page 559
Sources and Occurrence......Page 562
Sources and Occurrence......Page 563
Nonsteroidal Anti-Inflammatory Agents......Page 564
Natural hormones steroids, peptide/protein......Page 565
Analytical Aspects - Hormones and Antimicrobial Drugs......Page 566
Health Impact......Page 567
Further Reading......Page 568
Introduction......Page 569
Analysis......Page 570
Other Persistent Halogenated Hydrocarbons......Page 571
Sources and Occurrence......Page 572
Sources and Occurrence......Page 574
Health Impact......Page 575
Further Reading......Page 576
Characteristics......Page 578
Symptoms......Page 579
Reservoirs......Page 580
Diagnostics......Page 581
Prevention......Page 582
Further Reading......Page 583
Principles......Page 584
Coffee Cream......Page 585
Whipping Cream......Page 586
Cream Liqueur......Page 588
Further Reading......Page 590
Types and Regulations......Page 591
Whipping cream......Page 593
Further Reading......Page 596
Domestication of Cattle......Page 598
Breeds of Dairy Cattle......Page 599
Brown Swiss......Page 600
Guernsey......Page 601
Jersey......Page 602
Use of Dairy Breeds in Beef Production......Page 603
Genetic Trends in Dairy Breeds......Page 604
The Stability of Dairy Breeds......Page 605
The Future of Breeds of Dairy Cattle......Page 606
Further Reading......Page 607
Simmental and Related Breeds......Page 608
Red Breeds......Page 610
Pinzgau Cattle......Page 612
Europe......Page 613
Asia......Page 614
Further Reading......Page 615
Main Bos indicus Dairy Breeds......Page 617
Gir......Page 618
New Synthetic Bos taurus x Bos indicus Breeds......Page 619
Australian Milking Zebu (AMZ)......Page 620
Girolando......Page 621
Jamaica Hope......Page 622
Breeds/Crosses and Production Systems......Page 623
Milking Traits......Page 624
Crossbreeding Strategies......Page 625
Further Reading......Page 626
Introduction......Page 627
Saanen......Page 629
Toggenburg......Page 630
Anglo-Nubian......Page 631
Girgentana......Page 632
Murciana-Granadina......Page 633
Damascus......Page 634
Beetal......Page 635
Gaddi (Kashmiri or Chamba)......Page 636
Kamori......Page 637
Boer......Page 638
Further Reading......Page 639
Distribution and Classification of Dairy Sheep......Page 641
Physical and reproductive characteristics......Page 642
Milk production traits......Page 643
Physical and reproductive characteristics......Page 644
Physical and reproductive traits......Page 645
Milk production traits......Page 646
Milk production traits......Page 647
Churro......Page 648
Lacho (Manech)......Page 650
Massese (Massa)......Page 651
Barbary......Page 652
Somosierra Blond......Page 653
Rideau......Page 654
Future Prospects......Page 655
Further Reading......Page 656
Swamp Buffalo......Page 657
Productivity......Page 658
The Future......Page 659
Further Reading......Page 660
Geographical Distribution......Page 661
Group 2: Medium-Producing Dairy Camel Types (Dual Purpose)......Page 662
Mastitis......Page 663
Milk Yield......Page 664
Fatty Acids......Page 665
Butter......Page 666
Further Reading......Page 667
Environment......Page 669
Adaptation......Page 670
Uses of the Yak......Page 671
Milking......Page 672
Raw milk......Page 673
Milk residue......Page 674
Economics......Page 675
Further Reading......Page 676
Geographic Distribution and Breeds......Page 677
Husbandry......Page 678
Milk Average Composition......Page 679
Milk Quality......Page 681
Uses for Human Consumption......Page 682
Further Reading......Page 683
Lactational Strategy of Reindeer......Page 685
Eastern Siberia......Page 686
Among the Saami......Page 688
Development of a Modern Milking Regime......Page 689
Yield......Page 690
Further Reading......Page 691
Introduction......Page 692
Sachet Desserts......Page 693
Flavours and Colours......Page 694
Ready-to-Eat Products......Page 695
Further Reading......Page 698
Current Trends in Dairy Education......Page 699
Dairy or Food Processing Training for Operators......Page 700
The meaning of competence......Page 701
Discipline-Driven Academic Approach......Page 702
Short courses......Page 703
Further Reading......Page 704
Herringbones......Page 705
Comfortable Milking Environment......Page 708
Holding Yards......Page 709
Shade......Page 710
Types of Feed Pads......Page 711
Loafing Areas......Page 712
Orientation: East-West or North-South......Page 713
Hot Humid Dairy Environments......Page 714
Calf crates......Page 715
Milk Feeding Systems......Page 716
Aspect......Page 717
Whole farm plan......Page 718
Calving paddocks......Page 719
Further Reading......Page 720
Milk Production Patterns......Page 722
Pasture Growth......Page 723
Grazing Management......Page 724
Nutritive Characteristics of Pastures......Page 725
Interactions between Pastures and Supplements......Page 727
Future Trends......Page 728
Further Reading......Page 729
Introduction......Page 730
Conserved Forage Supplementation......Page 732
Feed Management......Page 733
Summary......Page 734
Further Reading......Page 735
Introduction......Page 736
Dairy Cow Breeds......Page 737
Forage Conservation Systems......Page 738
Supplementation Strategies......Page 739
Grazing Systems......Page 740
Animal Health Concerns......Page 741
Infertility......Page 742
Automation......Page 743
Further Reading......Page 744
Factor 2: Milk Fat and Milk Protein Curve......Page 745
Phase 1: Far-Off Dry Cows......Page 746
Phase 2: Close-Up Dry Cows......Page 747
Phase 4: Early Lactation Cows......Page 748
Facility Management......Page 749
Summary......Page 750
Further Reading......Page 751
Husbandry Systems......Page 752
Pastoral System......Page 753
Grazing System......Page 754
Oestrus Synchronization......Page 755
Pregnancy and Kidding......Page 756
Infectious Diseases......Page 757
External Parasites......Page 758
The Milk Market......Page 759
The Consumption of Goat Dairy Products......Page 760
Further Reading......Page 761
Distribution and Production......Page 762
Extensive System of Production......Page 765
Accelerated Lambings in a Controlled Environment......Page 766
Breeding......Page 767
Management......Page 768
Milking......Page 769
Future Prospects......Page 770
Further Reading......Page 771
Introduction......Page 772
Recovery of Dairy Ingredients......Page 773
Survey of Recovery Processes from Whey......Page 774
Composition of Dairy Ingredients......Page 775
Confectionery Products......Page 776
Bakery Products......Page 777
Fish Products......Page 778
Pharmaceuticals......Page 779
Nutraceuticals......Page 780
Further Reading......Page 781
Introduction......Page 782
Analytical Indices for Wastewater Pollution......Page 783
Product Losses......Page 784
Auxiliary Chemicals......Page 785
Auxiliary Chemicals......Page 786
Conditioning of water and sewage......Page 787
Further Reading......Page 788
Pollution Prevention and Control......Page 789
Fine screens......Page 790
Removal of Grit......Page 791
Activated Sludge Processes......Page 792
Oxidation ditch......Page 793
Biological Filtration......Page 794
The A2O Process......Page 795
Anaerobic Processes......Page 796
Stabilization......Page 797
Further Reading......Page 799
Introduction......Page 800
Housing and Grouping......Page 801
Feeding Management and Feed Types......Page 802
Milking Management......Page 804
Labour Management......Page 805
Constraints to Milk Production......Page 806
Further Reading......Page 807
Nutrition Resources......Page 808
Potential Improvement in Cow Management......Page 810
Animal Use......Page 813
Production Goals......Page 814
Indigenous versus Exotic Breeds......Page 815
Further Reading......Page 816
Production Systems......Page 817
Hot Lowlands: Dual-Purpose Systems......Page 818
Semi-Intensive Systems......Page 819
Cattle Breeds and Types......Page 820
Social and Economic Factors......Page 821
Potential for Improvement......Page 822
Further Reading......Page 823
Introduction......Page 824
Bovine Serum Albumin......Page 825
Bioactive Peptides......Page 826
Further Reading......Page 827
Introduction......Page 829
Brucellosis in Cattle......Page 830
Diagnosis of Brucellosis......Page 831
Control......Page 833
Further Reading......Page 835
Symptoms......Page 836
Methods of Transmission......Page 837
Further Reading......Page 838
Causative Agent......Page 840
Clinical Signs......Page 841
Cattle......Page 842
Pathology and Histopathology......Page 843
Feed Preparation......Page 844
Further Reading......Page 845
Clinical Signs......Page 846
Diagnosis......Page 847
Public Health Concerns......Page 848
Further Reading......Page 849
Description of the Organism......Page 850
Prevalence of Infection in Dairy Cattle......Page 851
Pathogenesis......Page 852
Diagnosis......Page 853
Control......Page 854
Zoonotic Concerns......Page 855
Further Reading......Page 856
Causes......Page 857
Signs of Disease......Page 858
Diagnosis......Page 859
Control......Page 860
Further Reading......Page 861
Introduction......Page 863
Virus......Page 864
Pathology......Page 865
Laboratory Diagnosis......Page 866
Control Measures......Page 867
Further Reading......Page 869
Bacterial Aetiology......Page 871
Lesion Description......Page 872
Control......Page 873
Treatment......Page 874
Further Reading......Page 876
Introduction......Page 877
Epidemiology......Page 879
Pathogenesis......Page 880
Diagnosis......Page 881
Further Reading......Page 882
Epidemiology......Page 883
Biochemistry and Physiology......Page 884
Feed and Diet......Page 885
Origin of Ketones......Page 886
Role of Oxaloacetate and Gluconeogenic Precursors......Page 887
Uses of Ketones......Page 888
General Principles of Herd Management to Avoid Ketosis......Page 889
Niacin......Page 890
Further Reading......Page 891
Aetiology and Pathogenesis......Page 892
Clinical Presentation of Dairy Animals with Milk Fever......Page 893
Clinical Pathology......Page 895
Treatment......Page 896
Further Reading......Page 897
Pathogenesis......Page 899
Clinical Pathology......Page 900
Treatment......Page 901
Further Reading......Page 902
Description and Occurrence......Page 903
Predisposing Conditions......Page 904
Carbohydrates......Page 905
Magnesium Supplements in Feed......Page 906
Reducing Mg Antagonists......Page 907
Further Reading......Page 908
Occurrence and Significance......Page 909
Causes of Abomasal Displacement......Page 910
Clinical Signs and Diagnosis of Abomasal Displacement......Page 911
Prevention of Displaced Abomasum......Page 913
Further Reading......Page 914
Introduction......Page 915
Basic Condition......Page 916
Prevention......Page 917
Basic Condition......Page 919
Prevention......Page 920
Further Reading......Page 921
Introduction......Page 922
Aetiology of Bloat......Page 923
Treatment and Prevention......Page 925
Further Reading......Page 927
Prevalence of Fatty Liver......Page 928
Risks Associated with Fatty Liver......Page 929
Consequences of Fatty Liver......Page 930
Prevention and Treatment of Fatty Liver......Page 931
Further Reading......Page 932
Drum-Drying......Page 934
Atomization of the Feed......Page 935
Rotary atomizers (wheel atomization)......Page 936
Nozzle atomization......Page 937
Evaporation......Page 938
Change of state of droplets......Page 939
Fluid-Bed Drying/Cooling......Page 942
Further Reading......Page 945
Drying Chamber......Page 946
Air Filtration......Page 947
Steam heaters......Page 948
Electric heaters......Page 949
Air Distribution......Page 950
Water tank......Page 951
Indirect preheaters......Page 952
Pressure nozzle atomization......Page 953
Liquid feed rate......Page 954
Cyclone......Page 955
Wet scrubbers......Page 957
Single-pass with milk or whey......Page 958
The SANICIPTM bag filter......Page 959
Fluid Bed After-Drying/Cooling......Page 961
Circular fluid bed (MSD TM Dryers)......Page 962
Fines Return......Page 963
Further Reading......Page 964
Emulsification......Page 965
Creaming......Page 966
Coalescence......Page 967
Proteins......Page 968
Phospholipids, Glycolipids, etc. 2 3......Page 969
Organic acid esters of monoacylglycerols......Page 970
Hydrocolloids......Page 971
Emulsion Stability......Page 972
Destabilization of Emulsions......Page 973
Further Reading......Page 974
Enterobacteriaceae......Page 975
Milk......Page 976
Enumeration......Page 977
Control......Page 978
Further Reading......Page 979
Significance of Enterococci in Milk and Dairy Products......Page 980
Product Spoilage......Page 981
Enumeration of Enterococci......Page 982
Further Reading......Page 983
Introduction......Page 984
Enzyme Structure and Mechanism......Page 985
Analysis of Activity......Page 986
Yeast Enzymes......Page 987
Low-Lactose Whey......Page 988
Flavoured Milk......Page 989
Further Reading......Page 990
Sources and Properties of Lipases......Page 992
Lipolysed Cream Products......Page 994
Cheese Flavours......Page 995
Further Reading......Page 996
Rennet/Chymosin Coagulation of Milk......Page 997
Accelerated Cheese Ripening......Page 999
Milk Protein Hydrolysates......Page 1000
Further Reading......Page 1002
Catalase......Page 1004
Glucose Isomerase......Page 1005
Further Reading......Page 1006
Introduction......Page 1007
Origin, Isolation and Characterization......Page 1008
Technological Significance......Page 1009
Further Reading......Page 1010
Introduction......Page 1011
Plasmin and Plasminogen......Page 1012
Plasmin and Plasminogen......Page 1013
Cheeses......Page 1014
Further Reading......Page 1015
Origin, Isolation and Characterization of Milk Alkaline Phosphatase......Page 1017
Significance of ALP in Dairy Products......Page 1018
Assay Methods for ALP Activity......Page 1019
Distribution, Isolation and Characterization of ACP......Page 1020
Further Reading......Page 1021
Introduction......Page 1022
Structure of Lactoperoxidase......Page 1023
Significance of LPO in Milk and Milk Products......Page 1024
Further Reading......Page 1025
Introduction......Page 1026
Further Reading......Page 1027
L-Lactate Dehydrogenase......Page 1028
Superoxide Dismutase......Page 1029
Sulphydryl Oxidase......Page 1030
Gamma Glutamyltranspeptidase......Page 1031
Nucleases......Page 1032
Further Reading......Page 1033
General Characteristics......Page 1034
Enterotoxigenic E. coli (ETEC)......Page 1035
Incidence in Milk and Dairy Products......Page 1036
Control......Page 1037
Fermented Milk Products......Page 1039
Further Reading......Page 1040
Processing Factors......Page 1041
Falling film-type evaporator......Page 1042
Agitated film evaporator......Page 1043
Modes of Operation of Evaporators......Page 1044
Heat and Material Balances for Evaporators......Page 1045
Mechanical Vapour Compression......Page 1046
Milk......Page 1047
Further Reading......Page 1048
Introduction......Page 1049
Biotin......Page 1050
Niacin......Page 1051
Vitamin A......Page 1052
Vitamin K......Page 1053
Fat-Soluble Vitamins......Page 1054
Further Reading......Page 1055
Calcium......Page 1057
Phosphorus......Page 1058
Sodium......Page 1059
Potassium......Page 1060
Magnesium......Page 1061
Further Reading......Page 1062
Trace Mineral Requirements......Page 1063
Copper......Page 1064
Iodine......Page 1065
Manganese......Page 1066
Selenium......Page 1067
Further Reading......Page 1068
Zinc......Page 1070
Copper, Manganese and Cobalt......Page 1071
Chromium......Page 1072
Further Reading......Page 1073
Calculating Dietary Effects on Acid±Base Balance......Page 1074
Reducing DCAD by Feed Ingredient Selection......Page 1075
Anion Supplementation......Page 1077
Monitoring Response to Dietary Acidification......Page 1078
Oral Dosing with Acidogenic Compounds......Page 1079
Further Reading......Page 1080
Sources of Absorbed Amino Acids......Page 1081
Factors Affecting the Profile of Absorbed Amino Acids......Page 1082
History of Development......Page 1083
SmartamineTM M (Adisseo Antony, France)......Page 1084
A Comparison of Some Available Products......Page 1085
Further Reading......Page 1086
Caloric Benefits......Page 1088
Antimicrobial Effects of Fatty Acids......Page 1089
Rumen-Inert Fats......Page 1090
Feeding Recommendations for Fat Supplements......Page 1091
Formaldehyde-Treated Fats......Page 1092
Fatty Amides......Page 1093
Further Reading......Page 1094
Introduction......Page 1095
Estimating DE at Maintenance Intake......Page 1096
Equations Based on Nutrient Composition......Page 1097
In Vitro Methods......Page 1098
Estimating ME......Page 1099
Limitations and Needed Improvements......Page 1100
Further Reading......Page 1101
Introduction......Page 1102
Fractionation of Dietary Protein from Feedstuffs......Page 1103
Crude Protein......Page 1104
Rumen Protein Degradability......Page 1105
Absorption of Amino Acids and Peptides......Page 1106
Characterization of Protein Sources......Page 1107
Protein Sources and Lactation Performance......Page 1109
Further Reading......Page 1110
General Features......Page 1112
Lactic Fermentation of Milk......Page 1113
Yoghurt......Page 1114
Kefir......Page 1115
Standards of Identity......Page 1116
Further Reading......Page 1117
Types of Starter Cultures......Page 1118
Thermophilic Starter Cultures......Page 1119
Manufacture of Starter Cultures......Page 1120
Inhibiting Factors......Page 1121
Concluding Remarks......Page 1122
Further Reading......Page 1123
Natural (Conventional) Buttermilk......Page 1124
Cultured Buttermilk......Page 1126
Starter Cultures......Page 1127
Defects of Buttermilks......Page 1128
Nutritional Value......Page 1129
Further Reading......Page 1130
General Features......Page 1131
Glycocalyx......Page 1132
Plasmid DNA......Page 1133
Langfil......Page 1134
Buttermilk......Page 1135
Shelf-Life......Page 1136
Future Trends......Page 1137
Further Reading......Page 1138
Type of Fermented Milks......Page 1139
Laban Kad (Rob)......Page 1140
Chemical composition......Page 1141
Chemical Composition and Nutritive Value......Page 1142
Further Reading......Page 1143
Introduction......Page 1144
Kumys......Page 1145
Dadih......Page 1147
Further Reading......Page 1148
History and Identity......Page 1149
Kefir Grains: Microflora and Structure......Page 1150
Cultures and Starters for the Production of Kefir or Kefirlike Drinks......Page 1152
Nutritional and Health Aspects......Page 1153
Further Reading......Page 1154
Method of Manufacture......Page 1155
Heat Treatment of the Milk......Page 1156
Final Processing......Page 1157
Further Reading......Page 1158
Types of Starter Culture......Page 1159
Streptococcus thermophilus......Page 1160
Growth in Milk for the Production of Yoghurt......Page 1161
Inhibitors of Starter Activity......Page 1162
Further Reading......Page 1163
Introduction......Page 1164
Alleviation of Lactose Intolerance......Page 1165
Lowering Serum Cholesterol......Page 1166
Antihypertensive Effects......Page 1167
Suppression of cancer cell growth......Page 1168
Further Reading......Page 1169
Desirable Flavour Compounds in Milk......Page 1171
Yoghurt......Page 1173
Light-Induced OF......Page 1175
Oxidized OF from Contact with Prooxidant Metals......Page 1176
Microbial OF......Page 1177
Feed-Related OF......Page 1178
Packaging-Related OF......Page 1179
Techniques for Analysing Flavours and OF......Page 1180
Electronic Nose Applications for Measuring OF in Milk......Page 1181
Further Reading......Page 1182
Ideal Flow......Page 1184
Viscosity and flow regimes......Page 1185
Calculation of head losses in an installation......Page 1187
Calculation of Pumping Requirements......Page 1188
Further Reading......Page 1189
General Classification......Page 1190
Operating Points and Pumping Efficiency......Page 1191
General design and principles of operation......Page 1192
Hygienic requirements: diaphragm pumps......Page 1193
Single-Rotor (Impeller) Pumps......Page 1194
Peristaltic Pumps......Page 1195
Further Reading......Page 1196
Introduction......Page 1197
Valve Flow Design......Page 1198
Valve Hygienic Design......Page 1199
Globe Valve......Page 1200
Constant-Pressure Valve......Page 1201
Safety Valves......Page 1202
Further Reading......Page 1203
Introduction......Page 1204
Definition of a Food Additive......Page 1205
Approval of Additives......Page 1206
Legislative Controls on Additives......Page 1207
Further Reading......Page 1209
Acceptable Daily Intake......Page 1211
Toxicological Assessment of Food Additives......Page 1213
Chronic and carcinogenicity studies......Page 1214
Interpretation of Toxicological Data......Page 1215
Further Reading......Page 1216
Types of Reaction......Page 1217
Benzoates......Page 1218
Monosodium Glutamate......Page 1219
Public Health Aspects......Page 1220
Further Reading......Page 1221
Pasture Species Used to Graze Dairy Cows......Page 1222
Strawberry clover (Trifoliumfragiferum)......Page 1223
Herbaceous Species......Page 1224
Comparison of Grasses and Legumes......Page 1225
Comparison of Tropical and Temperate Species......Page 1227
Species and Cultivar Differences......Page 1228
Breeding Aims for Species and Cultivars for Improved Nutrition......Page 1230
Further Reading......Page 1231
Introduction......Page 1232
Pasture Establishment......Page 1233
N Fertilizer......Page 1234
Sulphur......Page 1235
Topping......Page 1236
Irrigation......Page 1237
Set Sprinklers......Page 1238
Further Reading......Page 1239
Introduction......Page 1240
Variety selection......Page 1241
Grain sorghum (Sorghum bicolor)......Page 1242
Late-sown millets......Page 1243
Wimmera ryegrass (Lolium rigidum)......Page 1244
Winter and spring cereals......Page 1245
Lablab (Lablab purpureus)......Page 1246
Persian (shaftal) clover (Trifolium resupinatum)......Page 1247
Other Annual Legumes......Page 1248
Kale (chou mollier) (Brassica oleraceae)......Page 1249
Further Reading......Page 1250
Controlled or Intermittent Grazing......Page 1252
Stage 1: 1 to 3 days after commencement of grazing......Page 1253
Stage 3: Minimum grazing interval......Page 1254
Stage 4: Maximum grazing interval......Page 1255
Set or Continuous Stocking......Page 1256
Controlled Grazing of Tropical Grass Pastures......Page 1257
Further Reading......Page 1258
Introduction......Page 1260
Chemical Structures......Page 1261
Commercial Producers and Products......Page 1262
Properties......Page 1263
Responses of Gastrointestinal Microflora to Galacto-Oligosaccharides......Page 1264
Health Effects Claimed for Galacto-Oligosaccharides......Page 1265
Further Reading......Page 1266
Introduction......Page 1268
Galactose Metabolism in Humans......Page 1269
Treatment......Page 1270
Screening of Newborns......Page 1271
Further Reading......Page 1272
Historical Outline......Page 1274
Semen Collection and Evaluation......Page 1275
Preserving Liquid Semen......Page 1276
Background of Freezing Sperm......Page 1277
Freezing Sperm in Pellets......Page 1278
Ageing Gametes and Optimal Time of Insemination......Page 1279
Further Reading......Page 1280
Methods of Superovulation......Page 1282
Factors affecting the Superovulatory Response......Page 1283
Embryo Recovery and Evaluation......Page 1284
Embryo Storage......Page 1285
Ovum Pick-Up and in vitro Fertilization......Page 1286
Further Reading......Page 1287
Oocyte Collection......Page 1288
In vitro maturation......Page 1289
Embryo Development......Page 1291
IVP laboratory......Page 1292
Further Reading......Page 1293
Introduction......Page 1294
Separation......Page 1295
Splitting......Page 1296
Artificial activation......Page 1297
In vitro culture and embryo transfer......Page 1298
Conclusion and Speculation......Page 1299
Further Reading......Page 1300
Pronuclear Microinjection......Page 1302
Embryonic Stem Cells......Page 1303
Limitations of Biotechnology......Page 1304
New Animal Products......Page 1305
Ethics and Welfare Issues......Page 1306
Further Reading......Page 1307
Sexing Embryos with PCR......Page 1308
Embryo Biopsy......Page 1309
Freezing and Transfer of Biopsied Embryos......Page 1310
Flow Sorting of Sperm......Page 1311
Packaging Sperm for Low-Dose Insemination......Page 1312
Insemination......Page 1313
Further Reading......Page 1314
Inheritance......Page 1316
Bull-Dog......Page 1317
Deficiency of Uridine Monophosphate Synthase......Page 1318
Summary......Page 1319
Further Reading......Page 1320
Introduction......Page 1321
Inbreeding and Crossbreeding......Page 1322
Further Reading......Page 1323
Milk Recording......Page 1324
Methodology......Page 1325
Evaluation Models......Page 1326
Genetic Base......Page 1327
Selection Based on DNA Technology......Page 1328
Further Reading......Page 1329
Introduction......Page 1330
Defining the Breeding Objective......Page 1331
Data Availability......Page 1333
Theory and Reality: Creation of a Useful Index......Page 1334
Conclusions......Page 1336
Further Reading......Page 1337
Introduction......Page 1338
Structural Genomics......Page 1339
Functional Genomics......Page 1341
Conclusions......Page 1342
Further Reading......Page 1343
Introduction......Page 1344
Interbull Centre......Page 1345
Direction of Genetic Flow......Page 1346
Shift in Merit Globally......Page 1347
Further Reading......Page 1348
Morphology and Physiology......Page 1350
Lipolytic Activity......Page 1352
Smear-Ripened Cheeses......Page 1353
Enumeration......Page 1354
Further Reading......Page 1355
Behaviour......Page 1356
Growth......Page 1357
Mohair......Page 1358
Energy Feeds......Page 1359
Mineral and Vitamin Supplements......Page 1360
Dairy Goats......Page 1361
Goats as a Vegetation Management Tool......Page 1362
Further Reading......Page 1364
Introduction......Page 1365
Milking in a Milking Parlour......Page 1366
Milking Ability of Dairy Goats......Page 1368
Effective reserve......Page 1369
Pulsation Characteristics......Page 1370
Vacuum Levels......Page 1371
Milklines......Page 1372
Cluster Assembly......Page 1373
Further Reading......Page 1374
Managing Adult Does......Page 1376
Oestrus Synchronization......Page 1377
General physical examination......Page 1378
Fertility examination......Page 1379
Pregnancy Detection......Page 1380
Further Reading......Page 1381
Distribution and Economic Contribution of Goats......Page 1382
Economics of Goat-Keeping......Page 1383
Biological Advantages of Goats......Page 1384
Soil-Plant-Goat Relationship......Page 1385
Meat, Fibre and Milk......Page 1386
Intensive System......Page 1387
Size of Land Holdings......Page 1390
Goat-Farmer/Management Interaction......Page 1391
Further Reading......Page 1392
Composition of Goats' Milk......Page 1394
Minor Proteins......Page 1395
Trace Elements......Page 1396
Diet......Page 1397
Genotype......Page 1398
Special Properties......Page 1400
Use of Goat Milk in the Production of Dairy Products......Page 1401
Further Reading......Page 1402
Quality and Quality Control on the Dairy Farm......Page 1404
Hazard Analysis and Critical Control Points (HACCP)......Page 1406
Herd Health and Production Management Programmes and their Integration with Quality Control......Page 1408
Concluding Remarks......Page 1410
Further Reading......Page 1411
Introduction......Page 1412
Applying HACCP to Dairy Processing:......Page 1413
Identifying Hazards......Page 1414
Assessing Risk......Page 1415
Developing Effective Process Control......Page 1416
Further Reading......Page 1417
Introduction......Page 1419
Consumption of Dairy Foods in the Evolutionary Context......Page 1420
Calcium Bioavailability from Dairy Products......Page 1421
Calcium-to-Protein Ratio of Different Dairy Products......Page 1423
Controlled Trials on the Effect of Dairy Products on Bone Health......Page 1424
Further Reading......Page 1425
Epidemiology......Page 1426
Intervention Studies......Page 1427
Calcium/Vitamin D......Page 1428
Dairy Proteins......Page 1429
Butyrate......Page 1430
Further Reading......Page 1431
Introduction......Page 1432
Anticariogenic Casein Phosphopeptides......Page 1433
Interaction of CPP with Calcium Phosphate......Page 1434
Anticariogenicity of Dairy Products in Human in situ Studies......Page 1435
Remineralization of Enamel Lesions by Dairy Products......Page 1436
Structural Characterization of the Multiphosphorylated Sequences of the Caseins......Page 1437
Further Reading......Page 1438
Principles......Page 1440
Dimensioning Data for a Heat Exchanger......Page 1441
Overall heat transfer coefficient......Page 1442
Cleanability requirements......Page 1443
Regeneration......Page 1444
Plate heat exchangers......Page 1445
Concentric tubes......Page 1446
Scraped-surface heat exchangers......Page 1447
Further Reading......Page 1448
Heat Stability of Milk......Page 1449
Effect of Compositional Factors......Page 1450
Heat-Induced Changes......Page 1452
Further Reading......Page 1454
The Process......Page 1455
Equipment and Operation......Page 1456
Chemical Effects......Page 1457
Milk protein......Page 1458
Milk fat......Page 1459
Applications in Dairy Processing......Page 1460
Further Reading......Page 1461
Introduction......Page 1462
Bactericidal Effects......Page 1463
The shape of the pulse wave form......Page 1464
Effect on Enzymes......Page 1465
Effect on Microorganisms......Page 1466
Inactivation Theory......Page 1467
Further Reading......Page 1468
Centrifugation......Page 1469
Microfiltration......Page 1470
Ultrasonication......Page 1471
Combination treatments with heat and pressure......Page 1472
Combination treatments......Page 1473
Lactoferrin......Page 1474
Further Reading......Page 1475
Introduction......Page 1477
Homogenizer Pump......Page 1478
Homogenizing Valve Assembly......Page 1479
Further Reading......Page 1480
Gross Nutrient Composition......Page 1481
Proteins......Page 1482
Whey proteins......Page 1483
Nonprotein Nitrogen......Page 1484
Carbohydrate......Page 1485
Lipids......Page 1486
Minerals......Page 1487
Bioactive Factors......Page 1488
Maternal diet......Page 1489
Further Reading......Page 1490
Hygiene Principles......Page 1492
Milk Soils and Deposits......Page 1494
Cleaning Agents......Page 1495
Steam Sanitizing......Page 1496
Acid Sanitizers......Page 1497
Further Reading......Page 1498
Definition of Ice Cream......Page 1499
Effects of Formula and Process on Quality......Page 1500
Fat-Reduced and Non-Fat Products......Page 1501
Soft-Frozen Products......Page 1502
Lacto......Page 1503
Summary......Page 1504
Further Reading......Page 1505
Ice Cream Ingredients......Page 1506
Mix Manufacture......Page 1507
Freezing Processes......Page 1508
Dynamic Freezing......Page 1509
Hardening......Page 1510
Structure Formation during Manufacture......Page 1511
Further Reading......Page 1512
Ingredients......Page 1513
Imitation Milk Powders......Page 1514
Imitation Whipping Creams......Page 1515
Further Reading......Page 1516
Developments in Regulations and Authoritative Guidelines......Page 1517
Developments in Methods for Analysis and Biological Effects of Human Milk......Page 1518
Proteins......Page 1519
Lipids......Page 1521
Minerals......Page 1522
Foods for Special Medical Purposes......Page 1523
Further Reading......Page 1524
Introduction......Page 1526
Basics of Plant Automation......Page 1527
Specialized Sensors/Measurement Systems......Page 1528
Pressure......Page 1529
Final Control Elements......Page 1530
Basics of Analog-to-Digital and Digital-to-Analog Signal Conversion......Page 1531
Data acquisition......Page 1532
Software Sensors......Page 1533
Further Reading......Page 1534
Specificity of the Dairy Industry......Page 1536
Online Optimization Control......Page 1537
Single-Loop Feedback Control......Page 1538
Advanced Model-Based Control......Page 1540
Adaptive Linearizing Control......Page 1541
Fuzzy Control......Page 1542
Hybrid Knowledge-Based Control......Page 1543
Conclusions......Page 1544
Further Reading......Page 1545
General Assembly and Council......Page 1546
Priority area of emerging dairy nations......Page 1547
Further Reading......Page 1548
General Comments......Page 1549
Physiological and Biochemical Characterization......Page 1550
Genetic Characterization......Page 1553
Cheese......Page 1555
Further Reading......Page 1559
General Labelling Principles......Page 1561
Application in general......Page 1562
Naming of compositionally modified milk products......Page 1563
Reconstitution/recombination......Page 1564
Country of origin labelling......Page 1565
Claims......Page 1566
Further Reading......Page 1567
Step 2: Develop a Current Job Description Based on the Needs Identified in Step 1......Page 1569
Step 5: Interview......Page 1570
Training Dairy Farm Workers......Page 1571
Wrong channel......Page 1572
Satisfy Employee Needs......Page 1573
Make Employees Part of a Farm Team......Page 1574
Further Reading......Page 1575
Introduction......Page 1576
Secretory Cell Differentiation......Page 1577
Control of Lactogenesis......Page 1579
Further Reading......Page 1580
Fundamental Methodology......Page 1581
Physiological Responses......Page 1582
Milk Composition and Value of Technology......Page 1583
Health Concerns......Page 1584
Applications of Induced Lactation......Page 1585
Further Reading......Page 1586
Introduction......Page 1587
Thyroid Hormones......Page 1588
Prolactin......Page 1589
Insulin-Like Growth Factors......Page 1590
Hormones of Pregnancy......Page 1591
Other Mitogens and Survival Factors......Page 1592
Further Reading......Page 1593
Introduction......Page 1594
Effects of bST on Milk Production......Page 1595
Mode of Action of bST......Page 1596
Effects on Udder Health......Page 1599
Further Reading......Page 1600
Milking Frequency......Page 1601
Uptake of amino acids and peptides......Page 1602
Lactose......Page 1603
Modulation of milk fat synthesis......Page 1604
Seasonal effects......Page 1605
Further Reading......Page 1606
Introduction......Page 1607
How are species classified?......Page 1608
Other bacteria commonly associated with dairy fermentations......Page 1609
Groups within Lactobacillus......Page 1610
The Genus Lactococcus......Page 1612
The Genus Pediococcus......Page 1613
Other Dairy Bacteria......Page 1614
Further Reading......Page 1615
Taxonomy of Lactobacillus......Page 1616
Fermented Milks......Page 1617
Lactobacillus as Non-Starter Lactic Acid Bacteria (NSLAB)......Page 1618
Flavour Development......Page 1619
Claims of Probiotic Effects......Page 1620
Further Reading......Page 1621
Introduction......Page 1622
Isolation, Enumeration and Maintenance......Page 1623
Lactobacillus acidophilus in Fermented Dairy Products......Page 1624
Further Reading......Page 1625
Division of the Lb. casei Group......Page 1627
Sources of the Lb. casei Group in Cheese......Page 1628
Non-Starter Lactic Acid Bacteria......Page 1629
Adjuncts......Page 1630
Other Ripening Effects of the Lb. casei Group in Cheese......Page 1631
Further Reading......Page 1632
Lactobacillus delbrueckii subsp. bulgaricus......Page 1634
Flavour Production......Page 1635
Flavour Development......Page 1636
Further Reading......Page 1637
Introduction......Page 1638
Exopolysaccharide Production......Page 1639
General Features......Page 1640
Significance of Lactobacillus helveticus as Adjuncts......Page 1641
Further Reading......Page 1642
General Characteristics of the Species......Page 1643
Metabolism and Enzymes......Page 1644
Genetics and Bacteriophages......Page 1646
Antimicrobial Activities......Page 1647
Milk and Dairy Products......Page 1648
Further Reading......Page 1649
Introduction......Page 1650
Lactobacillus brevis and Lactobacillus buchneri......Page 1651
Lactobacillus fermentum......Page 1652
Lactate Crystal Formation......Page 1653
Further Reading......Page 1654
Introduction......Page 1655
Lactose Utilization......Page 1656
Peptidases......Page 1657
Exopolysaccharide Production......Page 1658
Further Reading......Page 1659
Classification......Page 1661
Life Cycle of Lytic Lactococcal Phage......Page 1662
Restriction/Modification Systems......Page 1663
Naturally Occurring Inhibitory Substances......Page 1664
Further Reading......Page 1665
Introduction......Page 1666
Proteolysis......Page 1667
Amino Acid Metabolism......Page 1668
Carbohydrate Fermentation......Page 1669
Other Milk Components......Page 1670
Further Reading......Page 1671
Introduction......Page 1672
Sweetness......Page 1673
Production of Lactose......Page 1674
Applications of Lactose......Page 1675
Further Reading......Page 1676
Occurrence in Milk, Milk Products and Cheese......Page 1677
Digestion of Lactose......Page 1678
Effects on Mineral Absorption......Page 1679
Galacto-Oligosaccharides......Page 1680
Further Reading......Page 1681
Introduction......Page 1682
Forms of Lactase Deficiency......Page 1683
Adults......Page 1684
Capillary Blood Serum Glucose Levels......Page 1685
Breath Hydrogen Analyses......Page 1686
Further Reading......Page 1687
Taxonomy......Page 1689
Dairy Cultures......Page 1690
Citrate Fermentation......Page 1691
Bacteriocin Production......Page 1692
Further Reading......Page 1693
Introduction......Page 1694
Phospholipids......Page 1695
Carotenoids......Page 1696
Flavour Compounds......Page 1697
Crystallization and Melting Characteristics......Page 1698
Further Reading......Page 1699
Origins of the Fatty Acids......Page 1701
Minor Fatty Acids......Page 1703
Seasonal Effects......Page 1704
Further Reading......Page 1705
Introduction......Page 1706
Composition of Triacylglycerols......Page 1707
Crystallization and Melting Behaviour of Triacylglycerols......Page 1709
Further Reading......Page 1710
General Features......Page 1711
Structure......Page 1712
Source......Page 1713
Chemical Properties......Page 1714
Further Reading......Page 1715
Stability of the Milk Fat Emulsion......Page 1716
The Creaming Process in Milk......Page 1717
Mechanical Separation of Milk......Page 1718
Heating......Page 1719
Further Reading......Page 1720
Isolation of MFGM......Page 1721
Gross Composition......Page 1722
Protein Composition......Page 1723
MUC-1......Page 1724
PAS III......Page 1725
ADPH......Page 1726
FABP......Page 1727
Molecular Organization......Page 1728
Further Reading......Page 1729
Spreadability......Page 1730
Viscoelastic Nature of Butter......Page 1731
Fractionation......Page 1732
Surfactants in butter and alterations in the moisture and air contents......Page 1733
Batch versus continuous buttermaking......Page 1734
Further Reading......Page 1735
Gravimetric Methods......Page 1737
Babcock method......Page 1738
Gerber method......Page 1739
Spectroscopic method......Page 1740
Further Reading......Page 1741
CLA in Milk Fat......Page 1742
Bioconversion of trans-11-18:1 to CLA......Page 1743
Synthesis of CLA......Page 1744
Health-Related Benefits of CLA......Page 1745
Mammary Tumorigenesis......Page 1746
Antiatherogenic Properties......Page 1747
Bone Growth and Biology......Page 1748
Further Reading......Page 1749
Spontaneous Lipolysis......Page 1750
Induced Lipolysis......Page 1751
Pasteurized Milk......Page 1752
Yoghurt......Page 1753
Further Reading......Page 1754
Mechanism of Lipid Oxidation......Page 1756
Oxygen......Page 1757
Tocopherols......Page 1758
Cholesterol Oxidation......Page 1759
Further Reading......Page 1760
Introduction......Page 1761
Very Low-Density Lipoproteins......Page 1762
Dietary fat and fatty acids......Page 1763
trans-Monounsaturated fatty acids......Page 1764
Obesity......Page 1765
Genetic Factors......Page 1766
Genetic regulation of HDL cholesterol......Page 1767
Further Reading......Page 1768
Processes for the Removal of Cholesterol from Food......Page 1769
Solid-liquid extraction......Page 1770
Cholesterol Removal from Different Foods......Page 1771
Chemical processes......Page 1772
Physical processes......Page 1773
Cholesterol-Reduced Food - A Perspective......Page 1774
Further Reading......Page 1775
Introduction......Page 1776
Sucrose Fatty Acid Polyesters......Page 1777
Other Fat Substitutes......Page 1778
Maltodextrins and dextrins......Page 1779
Further Reading......Page 1780
Digestion......Page 1782
Lipid and Obesity......Page 1783
Lipids and Coronary Heart Disease......Page 1784
Lipids in Infant Nutrition......Page 1785
Further Reading......Page 1786
Definitions......Page 1787
Fluid Milk Processing......Page 1788
Shelf-Life......Page 1789
Types of Pasteurized Milks......Page 1790
Further Reading......Page 1792
Thermal treatment parameters......Page 1793
Sensory and nutrient qualities of ESL milk......Page 1794
Direct heat exchange systems......Page 1795
Aseptic Packaging and Filling......Page 1796
Further Reading......Page 1797
Factors affecting Quality of Sterilized Milk Products......Page 1798
Physicochemical Changes......Page 1799
Age Gelation of Sterilized Milk Products......Page 1800
Storage Conditions......Page 1801
Colour and Flavour of Sterilized Milk......Page 1803
Storage Effects......Page 1804
Nutritional Value......Page 1805
Oxygen Levels......Page 1806
Further Reading......Page 1807
Introduction......Page 1808
Vitamin-Enriched Milk......Page 1809
Nutritionally Balanced Milk......Page 1810
Milk Drinks......Page 1811
Further Reading......Page 1812
Characteristics of Listeria spp.......Page 1813
Symptoms of Listeriosis......Page 1814
Outbreaks......Page 1815
Incidence and Behaviour in Milk and Dairy Products......Page 1816
Further Reading......Page 1818
Chemistry......Page 1819
B. Amadori Rearrangement......Page 1820
D. Sugar Fragmentation......Page 1822
E. Strecker Degradation......Page 1823
G. Aldehyde±Amine Condensation......Page 1824
Caramelization......Page 1825
Colour......Page 1826
aw......Page 1828
Determination of nutritionally blocked lysine......Page 1829
Colour......Page 1831
Functionality......Page 1832
Further Reading......Page 1833
Introduction......Page 1835
Lactation as an Adaptive Character......Page 1836
Evolutionary Divergence of Placental Mammals......Page 1838
Mammals Used by Humans for Milk......Page 1839
Further Reading......Page 1842
Introduction......Page 1844
Gross Anatomy......Page 1845
Supporting Structures......Page 1847
Synthetic and Secretory Tissues......Page 1848
Teat Canal......Page 1849
Venous Drainage......Page 1850
Nervous System......Page 1851
Further Reading......Page 1852
Mammary Tissue Components......Page 1854
Hormones and Growth Factors......Page 1856
Foetal Development......Page 1858
Lactation......Page 1859
Mammary Gland Involution......Page 1860
Further Reading......Page 1861
Teat Canal Keratin......Page 1863
Factors affecting Anatomical Resistance Mechanisms......Page 1865
Hereditary Factors......Page 1866
Further Reading......Page 1867
General Features......Page 1868
Nonspecific Cellular Defences and Phagocytosis......Page 1869
Nonspecific Physiological Defences......Page 1870
Specific Cellular Defences......Page 1872
Conclusion......Page 1873
Further Reading......Page 1874
Introduction......Page 1875
Design Criteria for Dairies......Page 1876
Regulatory History......Page 1877
Current Focus......Page 1878
Proposed Changes......Page 1879
Current Focus......Page 1880
Further Reading......Page 1881
How Much N, P and K Are Excreted?......Page 1883
Budgeting Use of Recovered Manure Nutrients......Page 1885
Will Manure Applications Be Limited to the P Budget?......Page 1889
Step 1: Reduce Dietary P as Much as Possible......Page 1890
Further Reading......Page 1891
Streptococcus agalactiae......Page 1892
Mycoplasma bovis......Page 1893
Streptococcus agalactiae......Page 1894
Staphylococcus aureus......Page 1895
Segregation......Page 1896
Further Reading......Page 1897
Environmental Pathogens......Page 1898
Pathogenesis......Page 1899
Environmental Streptococcus species......Page 1900
Characteristics of Streptococcus dysgalactiae subsp. dysgalactiae......Page 1901
Characteristics of other Gram-Negative Mastitis Pathogens......Page 1902
Prevention, Control and Therapy......Page 1903
Further Reading......Page 1904
Test Requirements......Page 1905
Methods to Detect Mastitis and Abnormal Milk......Page 1906
Electrical Conductivity......Page 1907
Abnormal milk......Page 1908
Other Methods for the Detection of Abnormal Milk and Mastitis......Page 1909
Further Reading......Page 1910
Background......Page 1911
Genetic Selection......Page 1912
Nutrition......Page 1913
Cooling......Page 1914
Adjusting Milking Units and Teat-Cup Removal......Page 1915
Further Reading......Page 1916
Therapy of Streptococcus agalactiae......Page 1918
Combination Therapy......Page 1919
Therapy of Acute Clinical Mastitis......Page 1920
Treatment at Dry-Off......Page 1921
Further Reading......Page 1922
Increase Bacterial Penetration of Teat Duct......Page 1924
Teat swelling......Page 1926
Liner and teat......Page 1927
Pulsation......Page 1928
Further reading......Page 1929
Introduction......Page 1930
Physical Activity......Page 1931
Pressure-Sensing Radiotelemetric System......Page 1932
Electronic Nose......Page 1933
Vaginal and Core Body Temperatures......Page 1934
Progesterone Monitoring......Page 1935
Further Reading......Page 1936
Landmarks in Development of AI Facilities......Page 1937
Farm Facilities and Detection of Oestrus......Page 1938
Extent of AI Worldwide......Page 1939
Sire and Selection Programmes and Genetic Progress......Page 1940
Beef Cattle and Buffaloes......Page 1941
Sexed Semen......Page 1942
Further Reading......Page 1943
Introduction......Page 1944
What is Happening to Dairy Cow Fertility......Page 1945
The Causes of Poor Fertility......Page 1946
Dietary Influences......Page 1947
Improved Monitoring of Fertility......Page 1948
Treatment with Progesterone......Page 1949
Conclusions......Page 1950
Further Reading......Page 1951
Background......Page 1952
Nanofiltration......Page 1953
Whey Protein Concentrates......Page 1954
Extending the Shelf-Life of Retail Milk......Page 1955
Tubular - organic......Page 1956
Hollow-fibre membranes......Page 1957
Fouling......Page 1958
Fouling of inorganic membranes......Page 1960
Further Reading......Page 1961
Introduction......Page 1962
Pathogenic Microorganisms......Page 1963
Campylobacter jejuni......Page 1964
Coxiella burnetii......Page 1965
Actinomyces spp.......Page 1966
Psychrotrophic Bacteria......Page 1967
Lactobacillus spp.......Page 1968
Lactococcus spp.......Page 1969
Bifidobacterium spp.......Page 1970
Microbial Population Dynamics in Milk......Page 1971
Further Reading......Page 1972
Introduction......Page 1973
Light Microscopy......Page 1974
Confocal Microscopy......Page 1975
Transmission electron microscopy......Page 1976
Microstructure of Milk......Page 1977
Heating......Page 1978
pH and Ionic Concentration......Page 1979
Yoghurt......Page 1980
Dairy Spreads......Page 1981
Further Reading......Page 1982
Rheological Properties......Page 1983
Specific Heat Capacity and Enthalpy......Page 1984
Thermal Conductivity and Thermal Diffusivity......Page 1985
Electrical Conductivity......Page 1986
Optical Properties......Page 1987
Buffering Constituents of Milk......Page 1988
Oxidation-Reduction Equilibria......Page 1990
Further Reading......Page 1991
Introduction......Page 1993
Mechanisms......Page 1994
Diagnosis......Page 1995
Epidemiology......Page 1996
Elimination Diet......Page 1997
Medical Management......Page 1998
Further Reading......Page 1999
Biosynthesis of Milk Fat......Page 2000
De Novo Synthesis......Page 2001
Milk Fatty Acids......Page 2002
Effect of Diet on Milk Fat Percentage and Composition......Page 2003
Climate Considerations......Page 2005
Further Reading......Page 2006
Milk Protein Composition......Page 2007
Biosynthesis and Secretion......Page 2008
Diet......Page 2009
Endocrine Control......Page 2010
Bioactive Milk Proteins......Page 2011
Further Reading......Page 2013
Biosynthesis and Secretion......Page 2015
Diet and Environmental Effects......Page 2017
Milking Frequency......Page 2018
Health Disorders......Page 2019
Further Reading......Page 2020
Introduction......Page 2021
Milk Lipid Secretion......Page 2022
Exocytosis......Page 2024
Transcytosis......Page 2025
Further Reading......Page 2026
Introduction......Page 2028
Standards and Legislation......Page 2029
Anhydrous Milk Fat and Butterfat......Page 2030
Ghee......Page 2031
Texturization......Page 2032
Applications......Page 2033
Further Reading......Page 2034
Introduction......Page 2035
The Fat Phase......Page 2036
Quantitation of milk fat in fat blends......Page 2037
Processes......Page 2038
Full-Fat Spreads Including Recombined Butter......Page 2041
Milk-Fat Based Spreads of Lower Fat Levels......Page 2042
Final Remarks......Page 2043
Further Reading......Page 2044
Milk Powder......Page 2045
Skim Milk Powder......Page 2047
Instantization......Page 2048
Packaging and Storage......Page 2049
Further Reading......Page 2050
Introduction......Page 2051
Powder Bulk Density......Page 2052
Flowability......Page 2053
Wettability......Page 2054
Dispersibility......Page 2055
Hygroscopicity......Page 2056
Further Reading......Page 2057
Introduction......Page 2058
Classification and Nomenclature of Milk Proteins......Page 2059
Caseins......Page 2060
Whey Proteins......Page 2062
Variability in Protein Concentration......Page 2065
Biological Roles of Milk Proteins......Page 2066
Fractionation and Isolation......Page 2067
Zone Electrophoresis......Page 2068
Chromatography......Page 2069
Industrial Fractionation......Page 2070
Further Reading......Page 2071
Nomenclature......Page 2072
Heterogeneity......Page 2073
Casein Structure......Page 2074
AlphaS1-Casein......Page 2076
Kappa-Casein......Page 2077
Acknowledgement......Page 2078
Further Reading......Page 2079
Introduction......Page 2080
Sequence Characteristics......Page 2081
Caseins as Amphiphilic Molecules: Adsorption and Self-Association......Page 2082
Casein Micelle Properties......Page 2083
Submicelle Model......Page 2084
Dual-Binding Model for Micelle Assembly and Structure......Page 2085
Further Reading......Page 2087
Edible Casein Products......Page 2088
Heat Stability......Page 2089
Emulsification......Page 2090
Confectionery products......Page 2091
Further Reading......Page 2093
Cooking/Acidulation......Page 2095
Dewheying and Washing......Page 2096
Cooking......Page 2097
Industrial Production of Casein......Page 2098
Compositional Standards for Casein Products......Page 2099
Definition......Page 2100
Standards, Specifications and Methods of Analysis......Page 2101
Health Aspects......Page 2102
Further Reading......Page 2103
Metal Binding......Page 2105
Function in Lactose Synthesis......Page 2106
Gene Structure......Page 2108
Interactions of a-Lactalbumin with GT1......Page 2109
Molecular Basis of a-Lactalbumin Action......Page 2110
Further Reading......Page 2112
Nomenclature......Page 2114
Separation and Isolation......Page 2115
Tertiary and Quaternary Structures......Page 2116
Ligand Binding......Page 2117
Structure and Function of the b-Lactoglobulins in Milk......Page 2118
Intra- and Interprotein Reactions......Page 2119
Further Reading......Page 2120
Bovine Serum Albumin......Page 2122
Proteose Peptone 3......Page 2124
Folate-Binding Protein......Page 2125
Vitamin B12 -Binding Protein......Page 2126
Kininogen......Page 2127
Further Reading......Page 2128
Structure and Biochemical Properties......Page 2130
Antimicrobial Effect......Page 2131
Nutritional Significance......Page 2133
Further Reading......Page 2134
Introduction......Page 2135
Structure of Immunoglobulin Classes......Page 2136
Functions of Immunoglobulins......Page 2137
Concentrations of Immunoglobulins in Milk and Colostrum......Page 2138
Transfer to milk......Page 2139
Technological Properties of Immunoglobulins......Page 2140
Further Reading......Page 2141
Processing Methods......Page 2142
Isolates......Page 2143
Individual Protein Fractions......Page 2144
Further Reading......Page 2145
Introduction......Page 2146
Opioid Peptides......Page 2147
Hypotensive Peptides (ACE Inhibitory)......Page 2149
Antimicrobial Peptides......Page 2150
Production of Bioactive Peptides......Page 2151
Further Reading......Page 2152
General Criteria for Analytical Methods......Page 2154
Dumas and related methods......Page 2155
MIR analysis......Page 2156
Dye-Binding Methods......Page 2157
Analytical Performances......Page 2158
Polyacrylamide gel electrophoresis (PAGE)......Page 2159
Isoelectrofocusing PAGE (IEF-PAGE)......Page 2160
Immunochemistry......Page 2161
Whey and minor proteins......Page 2162
Further Reading......Page 2163
Introduction......Page 2164
Solubility......Page 2165
Water-Binding and Hydration......Page 2166
Emulsification......Page 2167
Heat Stability......Page 2168
Gelation......Page 2169
Further Reading......Page 2170
Introduction......Page 2171
Manufacture......Page 2172
Composition......Page 2173
Solubility in Water......Page 2174
Biological evaluation......Page 2176
Uses in Foods......Page 2178
Further Reading......Page 2179
Introduction......Page 2180
Milk Protein and Amino Acid Digestibility......Page 2181
Nitrogen Retention in the Rat......Page 2182
Amino Acid Composition and Milk Protein Quality......Page 2183
Further Reading......Page 2184
Introduction......Page 2185
Somatic Cells in Milk and Mastitis......Page 2186
Differential Counting......Page 2187
Standards for Milk SCC......Page 2188
Comparison of Methods for Evaluating Udder Health......Page 2189
Determination of the Microbiological Quality of Milk......Page 2190
Further Reading......Page 2191
Milk Fat......Page 2193
Plasmin......Page 2194
Cheese......Page 2195
Summary......Page 2197
Further Reading......Page 2198
Introduction and Definitions......Page 2199
Transcellular and Paracellular Routes of Secretion......Page 2200
Interspecific Variation......Page 2201
Multiple Ion Equilibria in the Serum......Page 2202
Interrelationships of the Concentrations of the Multivalent Ions......Page 2204
Calcium Phosphate Nanoclusters and Micellar Calcium Phosphate......Page 2206
Further Reading......Page 2207
Post- and Premilking Teat Disinfection......Page 2208
Premilking Cleaning and Disinfection of Udders......Page 2209
Acidified Boiling Water......Page 2210
Steady Air Admission......Page 2211
Bulk Milk Cultures......Page 2212
Further Reading......Page 2213
Introduction......Page 2214
Raw Milk Testing......Page 2215
Flavours (Taste/Odours) of Raw Milk......Page 2217
Microbiology of Raw Milk......Page 2218
Typical Flow Pattern at Processing Plant......Page 2219
Further Reading......Page 2220
The Pressure Principle......Page 2222
The Vacuum Principle......Page 2224
Basic Milking Machine Function......Page 2225
Regulators......Page 2228
Liners......Page 2229
Pulsators......Page 2230
Supplementary Equipment......Page 2231
Further Reading......Page 2232
Introduction......Page 2233
Teat Detection System......Page 2234
Control System and Sensors......Page 2235
Capacity......Page 2236
Daily Capacity......Page 2237
Bacterial Counts and Freezing Point......Page 2238
Economic Aspects......Page 2239
Further Reading......Page 2240
Introduction......Page 2241
Construction Methods......Page 2242
Parallel......Page 2243
Swing......Page 2244
Crowd gates......Page 2245
Hygiene......Page 2246
Further Reading......Page 2247
Introduction......Page 2248
Calcium, phosphorus, magnesium......Page 2249
Nutritional Significance of Macrominerals in Milk and Dairy Products......Page 2250
Sodium, Potassium, Chloride......Page 2251
Calcium......Page 2252
Conclusions......Page 2254
Further Reading......Page 2255
Introduction......Page 2256
Manganese, selenium, iodine......Page 2257
Iron, zinc, copper......Page 2258
Iron......Page 2259
Zinc......Page 2260
Manganese......Page 2261
Chromium, Cobalt, Fluoride, Arsenic, Nickel, Silicon, Boron......Page 2262
Further Reading......Page 2263
Gene Structure and Expression......Page 2264
Transformation......Page 2266
Production of High-Value Pharmaceutical Products......Page 2267
Public Concerns and Food Safety......Page 2268
Further Reading......Page 2270
Introduction......Page 2271
Mould-Derived Metabolites Used in Dairy Products......Page 2272
Moulds Involved in Spoilage of Dairy Products......Page 2274
Toxic Metabolites Produced by Moulds in Dairy Products......Page 2275
Enumeration of Moulds from Dairy Products......Page 2276
Further Reading......Page 2277
Introduction......Page 2278
Bisanthraquinonoids: (-)-Luteoskyrin and (+)-Rugulosin......Page 2279
Other Carcinogenic Mycotoxins......Page 2281
Tremorgenic Dioxopiperazines......Page 2282
Tremorgenic Indoloditerpenes......Page 2283
Sporidesmins......Page 2284
Further Reading......Page 2285
AF-Producing Fungi......Page 2287
Biosynthesis......Page 2288
Effects on Cattle......Page 2289
Sampling......Page 2290
Detection......Page 2291
Occurrence in Foods and Foodstuffs......Page 2292
AFs in Dairy Products......Page 2293
Regulations......Page 2294
Further Reading......Page 2295
Hazards and Toxic Effects......Page 2296
Conclusions......Page 2298
Further Reading......Page 2299
Structural Aspects......Page 2300
Nucleosides......Page 2302
Nucleotides......Page 2303
Biofunctional Properties......Page 2304
Technofunctional Properties......Page 2305
Chemical Parameters for Butter-Type Identification......Page 2306
Further Reading......Page 2307
Gastrointestinal Digestion of Milk Protein-Derived Peptides......Page 2308
Antimicrobial Activities......Page 2309
Antihypertensive Effect......Page 2310
Conclusions......Page 2311
Further Reading......Page 2312
Introduction......Page 2313
Bacteria......Page 2314
Fungi......Page 2316
Pathways and Products of Carbohydrate Fermentation......Page 2317
Ruminal Nitrogen Metabolism......Page 2318
Ruminal Lipid Metabolism......Page 2319
Summary......Page 2320
Further Reading......Page 2321
Anatomy and Physiology......Page 2322
Carbohydrates......Page 2324
Lipids......Page 2325
Energy......Page 2326
Protein......Page 2327
Further Reading......Page 2328
Calcium......Page 2330
Magnesium......Page 2331
Copper......Page 2332
Water-Soluble Vitamins......Page 2333
Vitamin E......Page 2334
Further Reading......Page 2335
Consumption Patterns of Milk and Milk Products......Page 2336
Fat......Page 2337
Minerals......Page 2338
Vitamins......Page 2339
Further Reading......Page 2340
The Role of Dairy Products in Human Nutrition......Page 2341
Overall Effects of Processing and Storage on Nutrient Concentrations in Milk......Page 2343
Evaluation of Chemical Markers as Indicators of the Nutritional Value of Processed Dairy Products and Calculation of Lysine........Page 2344
Further Reading......Page 2346
Characteristics and Importance......Page 2348
Review of the Reproductive Endocrinology of the Female......Page 2349
Ovaries......Page 2350
Ovarian Control of Gonadotrophin Secretion......Page 2351
Nutrition, Growth and Onset of Puberty......Page 2352
Season and Sexual Development......Page 2353
Further Reading......Page 2354
Follicular Growth and Development......Page 2355
Endocrine Regulation of Ovarian Function......Page 2356
Luteolysis of the Corpus Luteum......Page 2358
Further Reading......Page 2360
Introduction......Page 2361
Postpartum Ovulatory Follicles......Page 2362
Body Condition......Page 2363
Abnormalities of the Puerperium......Page 2364
Aetiology of Cysts......Page 2365
Diagnosis and Treatment of Cysts Oestradiol......Page 2366
Further Reading......Page 2367
Strategies and Theories for the Seasonal Regulation of Reproduction......Page 2368
Nutritional Effects......Page 2369
Endocrine and Neuroendocrine Regulation of Reproduction in Seasonal Breeders......Page 2370
Artificial Manipulation of Seasonal Breeders......Page 2371
Pharmacological Control: Exogenous Melatonin and Other Hormonal Means......Page 2372
Yak (Bos grunniens)......Page 2373
Deer (Cervidae)......Page 2374
Horse (Equus caballus)......Page 2375
Further Reading......Page 2376
Principles of Oestrus Control......Page 2377
Oestrus Control Using Prostaglandin......Page 2378
Gonadotrophin Releasing Hormone and Prostaglandin......Page 2380
Practical Considerations......Page 2381
Further Reading......Page 2382
Introduction......Page 2383
GnRH-PG-GnRH: Ovsynch......Page 2384
Presynch-Ovsynch for Timed Insemination......Page 2385
GnRH-PG-ECP: Heatsynch......Page 2386
GnRH-MGA -PG-ECP......Page 2387
Conclusions......Page 2388
Further Reading......Page 2389
To Collect, Analyse and Disseminate Veterinary Scientific Information......Page 2390
Administrative Commission......Page 2391
Further Reading......Page 2392
Introduction......Page 2393
Structure of the International Animal Health Code......Page 2394
Import Risk Analysis......Page 2395
Import/Export Procedures......Page 2396
Procedures for Updating the Code......Page 2397
Further Reading......Page 2398
Market Trends......Page 2399
International Organic Standards Comparisons......Page 2400
Future of Organic Dairying......Page 2404
Further Reading......Page 2405
Product Shelf-Life......Page 2406
Closure......Page 2407
Rigid Plastic Bottles and Jugs......Page 2408
Recontamination Potential......Page 2409
Aseptic Fillers......Page 2410
Further Reading......Page 2411
Clinical Signs and Diagnosis......Page 2412
Conclusion......Page 2414
Further Reading......Page 2415
Background......Page 2416
Soft Ticks......Page 2417
Species......Page 2418
Future Trends in Tick Control......Page 2419
Further Reading......Page 2420
Parasites of Concern......Page 2422
Subclinical Parasitism in Lactating Dairy Cows......Page 2423
Diagnosing Gastrointestinal Nematode Infections in Adult Dairy Cattle: A Remaining Problem?......Page 2425
Further Reading......Page 2426
Clinical Signs......Page 2428
Overwintering on pasture......Page 2429
Possible Causes for Outbreaks......Page 2430
Treatment......Page 2431
Vigilance and Treatment......Page 2432
Further Reading......Page 2433
Systematics......Page 2434
Part of the Life Cycle of Fasciola hepatica outside the Host......Page 2435
Part of the Life Cycle of Fasciola hepatica within the Host......Page 2436
Clinical Signs and Diagnosis......Page 2437
Control of Liver Fluke Infections......Page 2438
Vaccination......Page 2439
Further Reading......Page 2440
Principles of Pasteurization......Page 2441
Public Health Aspects......Page 2442
Pathogens of Concern......Page 2443
Uncommon and Emerging Concerns......Page 2445
Further Reading......Page 2446
Introduction and Historical Development......Page 2447
Principle of Operation of a HTST Pasteurizer......Page 2448
Testing for Milk Pasteurization......Page 2453
Further Reading......Page 2454
Isolation and Enumeration......Page 2455
Pediococcus spp. as Adventitious Bacteria in Cheese......Page 2456
Further Reading......Page 2457
What is Phenotypic Selection?......Page 2458
Linear Evaluations......Page 2459
Basics of Dairy Cattle Judging......Page 2462
Head and neck......Page 2463
Judging Ring Technique......Page 2464
Further Reading......Page 2465
Introduction......Page 2466
Classification and Terminology of Dietary Carbohydrates......Page 2467
Sugar Alcohol (Polyol)......Page 2469
Fructo-oligosaccharides (FOS)......Page 2470
Human Milk Oligosaccharides (HMO)......Page 2475
Fructans......Page 2476
Conclusion and Prospects......Page 2477
Further Reading......Page 2478
Introduction......Page 2479
Definition of Prebiotics......Page 2480
Composition of the Human Gut Microflora and Health......Page 2481
Nutritional Values......Page 2482
Improvement of Stool Frequency......Page 2483
Colon Cancer Prevention......Page 2484
Stimulation of Mineral Absorption......Page 2485
Further Reading......Page 2486
Introduction......Page 2488
Predator Species......Page 2489
Herding......Page 2490
Fencing......Page 2491
Toxins......Page 2492
Other Approaches to Dealing with Predation......Page 2493
Further Reading......Page 2494
Life in the Oviduct......Page 2496
Early Development in the Uterus......Page 2497
Placentation......Page 2498
Ballottement......Page 2501
Chemical Methods for Pregnancy Diagnosis......Page 2502
Further Reading......Page 2503
Introduction......Page 2504
Preimplantation Period......Page 2505
Maintenance of the Corpus Luteum......Page 2507
Placental Function......Page 2509
Immunology of Pregnancy......Page 2511
Further Reading......Page 2512
Duration of Pregnancy......Page 2514
Foetal Hypothalamic±Pituitary±Adrenal Axis......Page 2515
Maternal Endocrine Changes and Myometrial Activity......Page 2518
Cervical Ripening and Expulsion of the Foetus......Page 2520
Stages of Labour......Page 2521
Complications (Dystocia and Retained Placentas)......Page 2522
Further Reading......Page 2523
Introduction......Page 2525
Foetal Growth......Page 2526
Energy Status, Body Condition Score and Reproductive Performance......Page 2527
Ketosis and Liver Fat Accumulation (Fatty Liver)......Page 2528
Prevention and Management of Periparturient Disorders......Page 2529
Further Reading......Page 2530
Gut Bacteria - The Health-Promoting Flora......Page 2531
History of Beneficial Bacteria in Fermented Foods......Page 2532
Selection of Probiotic Strains......Page 2533
Efficacy of Probiotics......Page 2534
Are All Probiotic Bacteria and Fermented Dairy Products the Same?......Page 2535
Safety of Probiotics......Page 2536
Further Reading......Page 2537
Process Flow-Sheet......Page 2539
Tanks......Page 2540
Homogenizers......Page 2541
Utilities......Page 2542
Cleaning-in-Place Systems......Page 2545
Computer-Aided Design......Page 2546
Further Reading......Page 2547
General Characteristics and Taxonomy......Page 2548
Groups of Propionibacteria......Page 2549
Growth and Nutritional Requirements of Dairy Propionibacteria......Page 2550
Interactions with Lactic Acid Bacteria......Page 2552
Biochemical Characteristics......Page 2553
Carbohydrate Metabolism......Page 2554
Swiss-Type Cheeses......Page 2555
Production of Propionic Acid from Whey......Page 2556
Further Reading......Page 2557
Contamination from Milking and Storage Equipment......Page 2558
Postpasteurization Contamination......Page 2559
Lipases......Page 2560
Significance of Pseudomonas spp. and Related Enzymes......Page 2561
Further Reading......Page 2562
General Considerations......Page 2564
Growth at Refrigeration Temperatures......Page 2565
Psychrotrophs that Survive Pasteurization......Page 2566
Incidence of Psychrotrophs in Commercially Pasteurized Nonaseptically Packed Milk......Page 2567
Thermoduric Psychrotrophs and Extended Shelf-Life Dairy Products......Page 2568
Further Reading......Page 2570
Introduction and Rationale for Developing Systems to Describe Nutritional Requirements......Page 2571
Energy Use in Cattle......Page 2572
Systems for Describing Nutritional Requirements......Page 2573
Agricultural Research Council......Page 2574
National Research Council......Page 2578
Institut National de la Recherche Agronomique......Page 2579
Biochemical Limitations to Predictions of Energy Use......Page 2580
Conclusions......Page 2581
Further Reading......Page 2582
Introduction......Page 2583
Fermentable Energy and Nitrogen Sources......Page 2584
Flushing ewes......Page 2585
Transition......Page 2586
Lactation......Page 2587
Modifying milk composition......Page 2588
Ration Formulation Procedures and Tools......Page 2589
Probiotics......Page 2590
Further Reading......Page 2591
Introduction......Page 2592
Ruminant Digestion......Page 2593
Ruminant Animal Metabolism......Page 2595
Summary......Page 2596
Further Reading......Page 2597
Scientific Models......Page 2599
Ration......Page 2600
Bacterial growth......Page 2602
Carbohydrate......Page 2603
Optimization and Ration Formulation......Page 2604
Nonlinear programming......Page 2605
Nutrient Flows on Dairy Farms......Page 2606
Nutrient Management Models......Page 2607
Cornell University nutrient management planning system......Page 2608
Further Reading......Page 2609
The Dry Period......Page 2611
Far-Off Dry Cows......Page 2612
Transition Cows......Page 2614
Further Reading......Page 2616
Introduction......Page 2617
Forage Quality......Page 2619
Feed Energy Values......Page 2620
Protein......Page 2621
Feedbunk Management......Page 2622
Further Reading......Page 2623
Introduction......Page 2624
Growth Standards......Page 2625
Rate of Gain......Page 2626
Nutrient Requirements for Growing Dairy Heifers......Page 2627
Further Reading......Page 2629
Colostrum......Page 2631
Colostrum Replacers and Supplements......Page 2632
Liquid Feeding Phase......Page 2633
Feeding Strategies for Calves with Diarrhoea......Page 2634
Weaning Strategies......Page 2635
Further Reading......Page 2636
Introduction......Page 2637
Managing the Transition Calf......Page 2638
Managing Growth of the Heifer from Weaning to Mating......Page 2639
Feeding the Mating-Age and Mated Heifer......Page 2640
Factors Influencing Dairy Heifer Growth and Feed Efficiency......Page 2641
Further Reading......Page 2642
Introduction......Page 2644
Care of Young Calves......Page 2645
Internal Parasites......Page 2646
Vaccinations......Page 2647
Further Reading......Page 2648
Value of Replacements......Page 2649
Breeding Standards......Page 2650
Management of Breeding......Page 2651
Management of Pregnancy......Page 2652
Further Reading......Page 2653
Introduction......Page 2655
Classification of Texture Properties......Page 2656
Sensory Texture Profile Analysis......Page 2657
Food Texture within the Quality Complex......Page 2658
Basic Concepts of Food Rheology......Page 2659
Special Aspects of Food Rheology......Page 2660
Classification of Rheological Properties......Page 2661
Further Reading......Page 2662
Introduction......Page 2663
Viscosity......Page 2664
Classification of Instruments......Page 2665
Mechanical Measurements......Page 2666
Uniaxial Compression......Page 2667
Dynamic Methods......Page 2668
Penetration Tests......Page 2669
Further Reading......Page 2670
Milks and Creams......Page 2671
Temperature and Thermal History......Page 2673
Heat treatment, renneting, acidification......Page 2674
Technologically Useful Relationships for Predicting the Rheological Properties of Milks and Creams......Page 2675
Non-Newtonian Behaviour in Concentrated Milks and Creams......Page 2676
Sweetened Condensed Milk and Dulce de Leche......Page 2677
Solidlike and Viscoelastic Behaviour......Page 2678
Constant shear rate experiments......Page 2679
Fresh Cheeses......Page 2680
Futher Reading......Page 2681
Purpose and Role......Page 2683
Exposure Assessment......Page 2684
Risk Characterization......Page 2685
Microbiological Risk Assessment......Page 2686
Goal setting/acceptable level of protection......Page 2687
Selection of options......Page 2688
Further Reading......Page 2689
Cheese......Page 2691
Excretion of Salmonella in the Milk......Page 2692
Contamination of Milk from Other Sources......Page 2693
Salmonella Serovars Infecting Humans......Page 2694
Further Reading......Page 2695
System Design and Specification......Page 2697
Required Operational Flow Rate......Page 2698
Removal of Suspended Solids and Turbidity......Page 2699
Oxidizing agents......Page 2700
Ion exchange......Page 2701
Further Reading......Page 2702
Properties of Water and Steam......Page 2704
General Classification of Steam Boilers......Page 2705
Combustion......Page 2706
Stoichiometry......Page 2707
Calculation of Boiler Efficiency......Page 2708
Design of Steam Piping Systems......Page 2709
Further Reading......Page 2710
Principles......Page 2711
Equipment......Page 2712
Refrigeration Systems......Page 2713
Refrigerants......Page 2714
Further Reading......Page 2715
Introduction......Page 2716
Reciprocating compressors......Page 2717
Radial compressors (centrifugal)......Page 2718
Ideal versus Real Reciprocating Cycles......Page 2719
Pressure Drop in the Admission and Discharge Valves......Page 2720
Compressor Efficiency Calculations......Page 2721
Treatment of Compressed Air......Page 2722
Design of Compressed Air Piping Systems......Page 2723
Further Reading......Page 2724
Electricity for Power......Page 2725
Energy Management and Usage......Page 2726
Further Reading......Page 2727
Why Sheep are Suited to the Intensification of Feeding Management......Page 2728
Systems Based on Zero Grazing......Page 2729
Mediterranean Pastures......Page 2730
Feedstuffs for Confined Dairy Sheep......Page 2731
Practical Implementation of Total Mixed Ration for Dairy Sheep......Page 2733
Practical Formulation of TMR for Dairy Sheep......Page 2734
Implications of Intensive Feeding Management on Dairy Sheep Product Quality......Page 2735
Conclusions......Page 2736
Further Reading......Page 2737
Sheep Suitable for Milking......Page 2738
Lactation Length......Page 2739
The Parlour......Page 2741
Vacuum levels......Page 2742
Cups......Page 2744
Milking Technique......Page 2745
Expected Yield (Daily and Lactation)......Page 2746
Lambing and Milking Year-Round......Page 2747
Further Reading......Page 2748
Mastitis......Page 2749
Clostridial Diseases......Page 2750
Transmissible Spongiform Encephalopathies......Page 2751
Animal Purchase......Page 2752
Quarantine and Admission Treatments......Page 2753
Lactation......Page 2754
Dairy Rams......Page 2756
Further Reading......Page 2757
Introduction......Page 2758
Effect of Milk Yield on Reproduction......Page 2759
Phytooestrogens......Page 2760
The Ram Effect......Page 2761
Artificial Insemination......Page 2762
Other Methods......Page 2763
Further Reading......Page 2764
Introduction......Page 2765
Environment and Climatic Conditions......Page 2766
Reproductive and Productive Performances......Page 2767
Husbandry Systems and the Environment......Page 2770
Multiple-Purpose Sheep in Developing Countries......Page 2771
Further Reading......Page 2772
Nitrogen Compounds......Page 2773
Caseins......Page 2774
Fatty Acids......Page 2775
Mineral Elements......Page 2776
Renneting Properties......Page 2777
Cheeses......Page 2778
Further Reading......Page 2779
Symptoms......Page 2780
Control......Page 2781
Further Reading......Page 2782
Milk Composition and Properties Relevant to Component Standardization......Page 2783
Technological Principles of Fat Standardization......Page 2784
Technological Principles of Protein Standardization......Page 2785
Regulatory Aspects and Current Status of Protein and Fat Standardization......Page 2786
Further Reading......Page 2787
Role of Identity Standards......Page 2788
EU standards......Page 2789
World Customs Organization......Page 2790
Principal Contents of Codex Milk Product Standards......Page 2791
Scope......Page 2792
Composition......Page 2793
Fermented milks......Page 2794
Classification according to principal ripening:......Page 2795
Specific milk constituents......Page 2796
Further Reading......Page 2797
Morphology and Culture......Page 2798
Infected Udder......Page 2799
Isolation and Identification......Page 2800
Bulk Milk......Page 2801
Cheese......Page 2802
Further Reading......Page 2803
Principle of Sterilization......Page 2805
Kinetics......Page 2806
Optimization of Processing......Page 2808
Processes and Equipment......Page 2810
In-Container Sterilization in Batch Autoclaves......Page 2811
Further Reading......Page 2812
Closely Related Species......Page 2814
Metabolites......Page 2815
Cheese Starter......Page 2816
Bacteriophages......Page 2817
Streptococcus thermophilus Biofilms......Page 2818
Further Reading......Page 2819
Introduction......Page 2820
Metabolic and Physiological Adaptations......Page 2821
Milk-Fed Calves......Page 2822
Milking Cows......Page 2823
Further Reading......Page 2824
Dilution Effect of Ventilation......Page 2825
The Air-Water Vapour Relationship......Page 2826
Minimum Continuous Winter Ventilation......Page 2827
Consequences of Mismanaged Ventilation in Winter......Page 2828
Summary......Page 2829
Further Reading......Page 2830
Heat Stress Defined by Environment and Cow Response Measurements......Page 2831
The Postpartum Period - Milk Production and Dry Matter Intake......Page 2832
The Postpartum Period - Milk Composition......Page 2834
Other milk constituents......Page 2835
Further Reading......Page 2836
Introduction......Page 2837
Expression of Oestrus......Page 2838
Pregnancy Rate......Page 2839
Foetal Growth......Page 2842
Conclusions......Page 2843
Further Reading......Page 2844
Introduction......Page 2845
The Classic Stress Response......Page 2846
General Immune Response......Page 2847
Air Quality......Page 2848
Stress from Handling......Page 2849
Mastitis......Page 2850
Summary......Page 2851
Further Reading......Page 2852
Introduction......Page 2853
The Hypothalamic-Pituitary-Adrenal Axis......Page 2854
Mechanisms Linking the HPG and HPA Axes......Page 2855
High milk yield......Page 2856
Disease......Page 2857
Social interactions with cattle......Page 2858
Further Reading......Page 2859
Effect of Thermization on Milk Components and Enzymes......Page 2861
Effect of Thermization on Microbial Quality of Cold-Stored Milk......Page 2862
Thermization of Cultured Dairy Products......Page 2863
Further Reading......Page 2865
Nomenclature and Classification......Page 2866
Dairy Products in the Harmonized System......Page 2867
Classification Principles......Page 2868
Heading 04.03......Page 2869
Dairy Products......Page 2870
Further Reading......Page 2871
Background and Context......Page 2872
Definitions and Methods......Page 2873
Percentage PSE/CSE and Producer/Consumer NAC......Page 2875
Measurement of Milk PSEs and CSEs......Page 2876
Use of PSE and Related Indicators......Page 2877
Further Reading......Page 2878
Ionizing radiation......Page 2879
Aseptic Packaging Systems......Page 2880
Prefabricated cartons......Page 2881
Single station blowing, filling and sealing......Page 2882
Integrity Testing of Aseptic Packages......Page 2883
Further Reading......Page 2884
Introduction......Page 2885
Indirect Heating Systems......Page 2886
Direct Heating Systems......Page 2887
Combination Direct-Indirect Systems......Page 2889
Electrical Tube Heating......Page 2890
Comparison of Heating Systems......Page 2891
Further Reading......Page 2895
Introduction......Page 2896
Vitamin D......Page 2897
Vitamin B1......Page 2898
Effects of Processing and Storage on Vitamins......Page 2899
Further Reading......Page 2900
Introduction......Page 2901
General Features of Vitamin A and Carotenoids......Page 2902
Metabolism of Vitamin A and Carotenoids in Dairy Cattle......Page 2903
Factors Influencing the Concentration of Vitamin A and b-Carotene in Milk......Page 2905
Nutritional Issues......Page 2906
Further Reading......Page 2908
Historical Perspective and Discovery of Vitamin D......Page 2909
Sources......Page 2910
Metabolic Functions......Page 2911
Skin pigmentation......Page 2912
Vitamin D Deficiency and the Relationship with Chronic Disease......Page 2913
Vitamin D and Fortification of Dairy Products......Page 2914
Further Reading......Page 2915
Introduction......Page 2916
Dietary Sources......Page 2917
Absorption, Metabolism and Excretion......Page 2918
Vitamin E as an Antioxidant......Page 2919
Vitamin E and Low-Density Lipoprotein Modification......Page 2920
Vitamin E and Cardiovascular Disease......Page 2921
Vitamin E Status and Requirements......Page 2922
Further Reading......Page 2923
Introduction......Page 2924
Absorption and Metabolism......Page 2925
Metabolic Role of Vitamin K......Page 2926
Haemorrhagic Diseases......Page 2927
Vitamin K and Bone Health......Page 2928
Vitamin K Status and Requirements......Page 2929
Further Reading......Page 2930
Dietary Sources......Page 2931
Absorption Metabolism and Excretion......Page 2932
Ascorbate as an Antioxidant......Page 2933
Collagen Formation......Page 2934
Other Functions of Ascorbate......Page 2935
Vitamin C and Cancer......Page 2936
Vitamin C Status and Requirements......Page 2937
Further Reading......Page 2938
Structure and Properties......Page 2939
Heat Treatment......Page 2940
Deficiency of Thiamin......Page 2941
Supplementation......Page 2942
Further Reading......Page 2943
Introduction......Page 2944
Physiological Function......Page 2945
Effect of Processing Conditions......Page 2946
Deficiency......Page 2947
Further Reading......Page 2948
Structure......Page 2950
Effect of Processing Conditions......Page 2951
Deficiency......Page 2952
Further Reading......Page 2953
Structure and Properties......Page 2955
Interspecies Comparison......Page 2956
Deficiency......Page 2957
Further Reading......Page 2959
Introduction......Page 2960
Physiological Function......Page 2961
Effect of Processing Conditions......Page 2962
Supplementation......Page 2963
Further Reading......Page 2964
Structure and Properties......Page 2965
Losses Due to Light Radiation......Page 2966
Deficiency......Page 2967
Further Reading......Page 2968
Introduction......Page 2969
Chemistry......Page 2970
Role of Folate in Cellular Metabolism......Page 2971
Bioavailability......Page 2972
Health-Protective Aspects......Page 2973
Folates in Milk and Dairy Products......Page 2974
Effects of Processing......Page 2975
Further Reading......Page 2976
Introduction......Page 2977
Structure and Properties......Page 2978
Storage......Page 2979
Deficiency of Vitamin B12......Page 2980
Supplementation......Page 2981
Further Reading......Page 2982
Properties of Water and Water Activity......Page 2983
Water Sorption......Page 2984
Phase and State Transitions......Page 2985
Lactose Crystallization......Page 2986
Chemical Stability......Page 2987
Frozen Dairy Products and Ice Cream......Page 2988
Stability Maps......Page 2989
Further Reading......Page 2990
Philosophers, Activists and Political Action......Page 2991
Dairy Cattle, Animal Welfare and Management Issues......Page 2992
Policy and Legal Aspects......Page 2993
Further Reading......Page 2994
Introduction......Page 2996
Industrial Technologies Used in Processing of Whey and UF Permeates......Page 2997
Whey Cheeses and Whey Beverages......Page 2998
Whey Cheeses......Page 2999
Utilization of Whey as a Fermentation Substrate for Food or Nonfood Uses......Page 3000
Nutritional and Nutraceutical Aspects of Whey Utilization......Page 3001
Further Reading......Page 3002
Introduction......Page 3003
Power Supply and Automation......Page 3004
Ion Exchange......Page 3005
Process Limitations and Costs......Page 3006
An Alternative Ion Exchange Process......Page 3007
Nanofiltration......Page 3008
Further Reading......Page 3009
Introduction......Page 3010
Nontariff Barriers......Page 3011
Agricultural Agreement......Page 3013
Export subsidies......Page 3014
Trade in Dairy Products......Page 3015
Further Reading......Page 3016
Raw and Market Milk......Page 3017
Cultured Milk Products......Page 3020
pH-Neutral Fruit-Containing Milk Products......Page 3021
White Cheese......Page 3022
Starter cultures......Page 3023
Yeast species and counts on cheese surface......Page 3024
Further Reading......Page 3025
Serotypes......Page 3026
Identification......Page 3027
Pathogenicity......Page 3028
Epidemiology and Ecology......Page 3029
Occurrence of Ye. enterocolitica in Milk and Dairy Products......Page 3030
Isolation of Ye. enterocolitica from Food and Environmental Samples......Page 3031
Further Reading......Page 3032