Dairy Biotechnology

K. Singh, Oxford Book Company, 2012, viii, 248 p, ISBN : 9789350300466, $85.00 (Includes free airmail shipping)

Dairy Biotechnology

Contents: Preface. 1. The History of dairying. 2. Economics of milk production. 3. Milk consumption. 4. Economics of the butter industry. 5. Economics of the ice cream industry. 6. The Holstein-Friesian. 7. The Jersey. 8. The Ayrshire. 9. The Red Polled. 10. Fundamental considerations of heredity. 11. Known inherited characteristics in dairy cattle. 12. Selection and care of the Herd Sire. 13. Artificial insemination. 14. The purebred business. Bibliography. Index.
A dairy is a facility for the extraction and processing of animal milk-mostly from cows or goats, but also from buffalo, sheep, horses or camels-for human consumption. Typically it is a farm (dairy farm) or section of a farm that is concerned with the production of milk, butter and cheese. Terminology differs slightly between countries. In particular, in the US a dairy can also be a facility that processes, distributes and sells dairy products, or a room, building or establishment where milk is kept and butter or cheese is made.

In New Zealand a dairy means a corner convenience store, or superette and dairy factory is the term for what is elsewhere called a dairy. Milk producing animals have been domesticated for thousands of years. Initially, they were part of the subsistence farming that nomads engaged in. as the community moved about the country, their animals accompanied them. Protecting and feeding the animals were a big part of the symbiotic relationship between the animals and the herders.

The uniqueness of this book hence lies in the author’s way of reconstructing the chapter under review by delving deep into the areas of the subject.

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