دانشنامه علوم لبنی، مجموعه چهار جلدی

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 n