Contents: 1. Dairy farming. 2. Breeding. 3. Breeding and fertility. 4. Cow behaviour and health. 5. Feeding dairy cows. 6. Forage crops and concentrates. 7. Hay and dried grass. 8. Silage. 9. Slurry. 10. Milking and milking machines. 11. Milking Parlours and Cowsheds. 12. Reception of storage of milk. 13. Milk composition. 14. Manufacture of butter and cheese. 15. Milk pasteurization. 16. Milk sterilization. 17. Creaming and cream separation. 18. Lactose and the Carbohydrates. 19. Lactose and lactic acid. 20. Casein. 21. Ice-cream. 22. Butter. 23. Homogenization. 24. The minor constituents of milk. 25. Proteins. 26. The fats of milk. 27. Process measurements and controls. 28. Physical properties of dairy products. 29. Poultry production. 30. Digestive system of poultry. 31. Nutrient requirements of poultry. 32. Components of poultry diets. 33. Basic ingredients in poultry feed and diet formulation. 34. Feed manufacturing. 35. Composition of Broiler feeds. 36. Housing system and management of Broilers. 37. Composition of layer feeds. 38. Composition of breeder feeds. 39. Modern Hatchery for commercial chick production. 40. Modern breeds of Broiler chicken.

"Developments in the Dairy and Poultry industries during last decade have been important enough to braught out a considerable amount of materials on Dairy and Poultry farming and processing of milk and poultry related products.

The first book of its kind which covers complete details of dairy and poultry farming, processing how to feed cows, birds in dairy and poultry, kinds of diseases and their cure and other information related to farming.

This book will be very helpful to dairy technologists, for those who wants to enter in this field, institutions and libraries."