“This is truly a great, detailed text.” — Lawrence K. Fox, Washington State University
“Much-needed, in depth, and complete overview of the dairy industry.” — Larry Moenning, Northeast Community College
549 pages, $119.95 list
1-4786-1120-0
978-1-4786-1120-2
© 2016
hardcover
Instructor's resource materials available here
To obtain a username and password to access these materials, contact comps@waveland.com.
To obtain a username and password to access these materials, contact comps@waveland.com.
eBook availability
Also by
John R. Campbell
John R. Campbell
Dairy Production and Processing
The Science of Milk and Milk Products
A productive dairy industry is vital to providing safe, high-quality milk that fulfills the nutritional needs of people of all ages around the world. In order to achieve that goal, Campbell and Marshall present a timely, lucid, and comprehensive look at today’s dairy industry. Dairy Production and Processing offers not only a fundamental understanding of dairy animals, dairy products, and the production aspects of each, but also a wealth of applied information on the scope of the current milk and milk products industry. The application of basic sciences and technologies throughout the text will serve students well not only as they learn the first principles of dairy science, but also as a professional reference in their careers.
Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms.
Topics found in this instructive and insightful text include:
• an overview of the dairy industry,
• dairy herd breeding and records,
• the feeding and care of dairy cattle, sheep, goats, and water buffalo,
• important principles of milking and milking facilities,
• dairy farm management,
• milk quality and safety, and
• the production of milk and milk products.
Study questions can be found at the conclusion of each chapter, along with relevant and informative websites. An extensive glossary is provided to enable readers to expand their knowledge of selected terms.
Topics found in this instructive and insightful text include:
• an overview of the dairy industry,
• dairy herd breeding and records,
• the feeding and care of dairy cattle, sheep, goats, and water buffalo,
• important principles of milking and milking facilities,
• dairy farm management,
• milk quality and safety, and
• the production of milk and milk products.
Reactions
1. The Nutritional Contributions of Milk to Humans
Introduction / The Composition of Milk / Milk as the Most Nearly Complete Food / The Roles of Milk and Milk Products in Daily Life / Measuring Milk Consumption and Utilization / Comparative Efficiency of Producing Milk / Summary
2. The Dairy Industry
Introduction / Factors Influencing the Dairying Industry Worldwide / Development of the Dairy Industry in the United States / Milk Production in the United States / Main Branches of the Dairy Industry in the United States / Importance of the Dairy Industry to the US Economy / World Production of Milk / Sustainability of Dairy Agriculture / Summary
3. Breeds of Dairy Cattle
Introduction / Origins of Dairy Cattle / What Is a Dairy Breed? / Ayrshire / Brown Swiss / Guernsey / Holstein–Friesian / Jersey / Milking/Dairy Shorthorn / Red and White / Why Purebreds? / Choosing a Dairy Breed / Summary
4. Dairy Herd Records
Introduction / Brief History of Production Testing / Benefits of Production Testing / The DHI System / How a Typical DHIA Operates / Standardizing Milk Production Records / Dairy Production Records / Summary
5. Evaluating Dairy Cattle
Introduction / Evaluating the Physical Characteristics of Dairy Cattle / Parts of the Dairy Cow / True-Type Dairy Cows / Studying the Scorecard / Type Classification / Heritability of Type Traits / Type and Productive Longevity / Show-Ring Judging / Summary
6. Breeding Dairy Cattle
Introduction / A Brief History of Genetic Selection in Dairying / Genetic-Economic Indexes / Genomics / Genetic Evaluation Using Sire Indexes / Genetic Evaluation Using Other Tools / Selecting Dairy Females / Evaluating Breeding Value of Dairy Bulls / Heritability Estimates / Keys to Genetic Progress in Breeding Dairy Cattle / Mating Systems for Dairy Cattle / Methods of Producing Desired Offspring / Summary / Caveats
7. Dairy Herd Replacements
Introduction / The Need for Dairy Herd Replacements / Determining the Best Method of Replacement / Contributions of Colostrum to Calves / Alternatives to Fresh Milk for Calves / Early Weaning and Once-a-Day Feeding / First Breeding of Dairy Heifers / Diseases of Calves / Dehorning and Removing Extra Teats / Summary
8. Feeding Dairy Cattle
Introduction / Animal Uses of Nutrients / The Mysterious Vital Rumen / Providing Energy for Dairy Cattle / Providing Protein for Dairy Cattle / Providing Lipids for Dairy Cattle / Energy and Protein Deficits / Feeding High Levels of Concentrates / Providing Minerals for Dairy Cattle / Providing Vitamins for Dairy Cattle / Providing Water / Guidelines for Profitable Feeding / Feeding Silage / Agricultural Chemicals and Feed / Summary
9. Physiology of Reproduction in Dairy Cattle
Introduction / Parts of the Male Reproductive Tract / Parts of the Female Reproductive Tract / Forming an Egg / Fertilization and Gestation / Parturition / Postpartum Mating / Detecting Estrus / Importance of Timing in Conception / Reproductive Efficiency / Reproductive Irregularities / Breeding Problems and Genetic Progress / Reproductive Biotechnologies / Summary
10. Physiology of Lactation
Introduction / Growth and Development of Mammary Glands / Circulatory Aspects of Milk Secretion / How Milk Is Made / How Milk Is Discharged (Excreted) / Milk Letdown / Residual (Complementary) Milk / Hormonal Control of Lactation / Merits and Limitations of Rapid Milking / Intensity and Persistency of Lactation / Marathon Milking / Regression (Involution) of Mammary Glands / Merits of a Dry Period / Immune Milk / Summary
11. Principles of Milking and Milking Equipment
Introduction / Principles of Milk Withdrawal / Preparing the Cow for Milking / Milking Rate / Importance of Fast Milking / The Function of Vacuum in Milking / Overmilking / Pulsation / Narrow-Bore versus Wide-Bore Teat Cup Liners / Machine Stripping / Teat Cup Flooding / Pipeline Milking Systems / The Four-Way Milking Cluster / Robotic (Automatic) Milking Systems / Bulk Milk Cooling and Storage / Clean and Sanitary Milking Equipment / Maintenance of Milking Equipment / Summary
12. Milking Facilities, Housing, and Equipment
Introduction / Milking Parlors / Dairy Cattle Housing and Shelter / Feeding Systems / Disposing of Dairy Wastes / Summary
13. Dairy Herd Health
Introduction / The Veterinarian and Herd Health / Vaccination and Herd Health / Diseases Affecting Reproduction / Metabolic Diseases of Dairy Cows / Nutritional Diseases / Respiratory Infections / Anaplasmosis (Rickettsemia) / Blackleg (Black Quarter) / Cowpox (Vaccinia) / Displaced Abomasum / Foot Rot (Necrotic Pododermatitis) / Hardware Disease / Lumpy Jaw (Actinomycosis) / Pinkeye (Infectious Conjunctivitis) / Tuberculosis and Paratuberculosis / Warts (Verrucae) / Winter Dysentery (Winter Diarrhea) / External Parasites / Internal Parasites / Poisoning / Summary
14. Bovine Mastitis
Introduction / Causes of Mastitis / Physical Response to Bacterial Infection / Characteristics of Major Types of Mastitis / Susceptibility to Infection / Environmental Factors That Influence the Incidence of Mastitis / Detecting Mastitis / Mastitis Therapy / Prevention of Mastitis / Bacteria Counts Associated with Mastitis / Decision Tree for Treatment of Mastitis / Summary
15. Dairy Beef
Introduction / Nutrient Profile of Lean Beef / Breeding and Crossbreeding for Dual Purposes / Slaughter and Consumption Trends / Veal Production / Finishing Systems / Carcass Yield / Meat Quality / Summary
16. Water Buffalo
Introduction / Major Breeds and Countries / Buffalo Milk and Its Products / Milk Production / Reproductive Aspects / Feeding Water Buffalo / Diseases of Special Significance / Parasites / Supporting Organizations / Summary
17. Dairy Goats
Introduction / Major Dairy Goat Breeds of the United States / Reproductive Aspects of Goats / Characteristics of Goat Milk / Milking Dairy Goats / Major Diseases of Goats / Management / Dairy Goat Industry and Organizations / Summary
18. Dairy Sheep
Introduction / World Sheep Milk Production and Trade / Dairy Sheep Breeds of North America / Reproduction of Dairy Sheep / Composition and Characteristics of Sheep Milk / Milking Dairy Ewes / Milk Production of Dairy Ewes / Major Diseases and Parasites of Sheep / Feeding Dairy Sheep / Management of Dairy Sheep / Dairy Sheep Associations of North America / Summary
19. Managing the Dairy Farm Enterprise
Introduction / The Manager / Recruiting and Managing Labor for Dairy Farms / Management Strategies / Factors Affecting Profitability / Practices That Contribute to Efficient Management / Using Simulation in Management / Summary
20. Marketing Milk and Milk Products
Introduction / Market Prices / The Demand for Milk and Milk Products / Promoting the Benefits of Milk and Educating the Public / Dairy Cooperatives / Risk Management / Federal Milk Marketing Orders / Prices and Formulas / Production Controls / Problems in Intermarket Movement of Milk / Hauling Milk / Sales and Distribution of Dairy Products / Summary
21. Biological, Chemical, Physical, and Functional Properties of Milk and Milk Components
Introduction / Lipids / Proteins and Nitrogenous Materials / Lactose / Minerals / Vitamins / Enzymes / Cellular Constituents / Physical Properties of Milk / Summary
22. Determining the Composition of Milk and Milk Products
Introduction / Sampling / Protein / Milkfat / Lactose / Minerals / Total Solids and Nonfat Solids / Multicomponent Methods / Summary
23. Microbes, Milk, and Humans
Introduction / Understanding Microbiology / Groups of Bacteria Important to the Dairy Industry / Viruses and Bacteriophages / Molds / Yeasts / Effects of Microorganisms on the Shelf Life of Dairy Products / Summary
24. Milk Quality and Safety
Introduction / Historical Background / Diseases Transmissible to Humans through Milk / Regulations and Responsible Organizations / Food Additive Regulatory Program / Safety of Milk Products on a Global Scale / Regulatory Standards for Grade "A" Milk / Adulterants of Public Health Significance / Clean and Sanitary Cows and Equipment / Summary
25. Assuring High-Quality Milk for Humans
Introduction / Related International Organizations / Microbiological Tests / Chemical Tests / Tests for Adulteration / Abnormal Milk / Sensory Evaluation / Summary
26. Processing Milk and Milk Products
Introduction / Bulk Milk Hauling / Receiving Milk at the Plant / Transfer and Receiving Station Operations / Storing Raw Milk / Clarification and Filtration / Separation and Standardization / Pasteurization / Vacuumization / Homogenization / Coding and Refrigeration / Clairifixation / Bactofugation / Piping and Pumping Systems / Compressed Air / Automation / Summary
27. Cleaning and Sanitizing Dairy Equipment and Containers
Introduction / The Nature of Water / The Nature of Soil / Cleaning Compounds and Their Applications / Sanitizers and Their Applications / Recommended Practices in Cleaning, Sanitizing, and Plant Operations / Summary
28. Fluid Milk and Related Products
Introduction / Receiving and Processing / Making Milk Products Healthful and Desirable / Packaging / Labeling / Storage / Sales and Distribution / Quality Assurance / Dating of Milk Containers / Management by Objectives / Summary
29. Cultured and Acidified Milk Products
Introduction / Cultures / Cultured Buttermilk / Cultured Sour Cream, Crème Fraîche, and Dips / Yogurt / Kefir / Ymer / Acidophilus Milk / Other Fermented Milks / Acidified Products / Summary
30. Cheeses
Introduction / Principles of Cheese Manufacture / Classifications of Cheeses / Fundamentals of Cheesemaking / Representative Varieties of Cheese / Mechanization in Cheesemaking / Direct Acidification / Process Cheeses / Enzyme-Modified Cheeses / Grading Cheeses / Whey / Summary
31. Frozen Desserts from Milk
Introduction / Types of Frozen Desserts and Selected Characteristics / Components of Frozen Desserts / Formulas and Calculations of Mixes / Compounding and Processing Mixes / Refrigeration and Freezing / Packaging / Hardening and Storage / Novelties and Specials / Quality Assurance / Cost Control / Summary
32. Butter and Related Products
Introduction / Attributes and Types of Butter / Processing Milk for Buttermaking / Methods and Procedures in Churning / Microbiology of Butter / Grading and Quality Aspects / Color of Butter / Anhydrous Milkfat, Butter Oil, and Ghee / Margarine, Lowfat Dairy Spreads, and Blends with Vegetable Oil / Summary
33. Concentrated and Dried Milk Products
Introduction / Definitions and Terminology / Concentrating and Separating Milk and Its Derivatives / Common Manufacturing Processes / Concentrated Milks / Dry Milk Products / The Drying Processes / Physical Properties of Dry Milks / Instant Dry Milk Products / Reconstituted and Recombined Milk Products / Grading and Quality Assurance / Summary
Introduction / The Composition of Milk / Milk as the Most Nearly Complete Food / The Roles of Milk and Milk Products in Daily Life / Measuring Milk Consumption and Utilization / Comparative Efficiency of Producing Milk / Summary
2. The Dairy Industry
Introduction / Factors Influencing the Dairying Industry Worldwide / Development of the Dairy Industry in the United States / Milk Production in the United States / Main Branches of the Dairy Industry in the United States / Importance of the Dairy Industry to the US Economy / World Production of Milk / Sustainability of Dairy Agriculture / Summary
3. Breeds of Dairy Cattle
Introduction / Origins of Dairy Cattle / What Is a Dairy Breed? / Ayrshire / Brown Swiss / Guernsey / Holstein–Friesian / Jersey / Milking/Dairy Shorthorn / Red and White / Why Purebreds? / Choosing a Dairy Breed / Summary
4. Dairy Herd Records
Introduction / Brief History of Production Testing / Benefits of Production Testing / The DHI System / How a Typical DHIA Operates / Standardizing Milk Production Records / Dairy Production Records / Summary
5. Evaluating Dairy Cattle
Introduction / Evaluating the Physical Characteristics of Dairy Cattle / Parts of the Dairy Cow / True-Type Dairy Cows / Studying the Scorecard / Type Classification / Heritability of Type Traits / Type and Productive Longevity / Show-Ring Judging / Summary
6. Breeding Dairy Cattle
Introduction / A Brief History of Genetic Selection in Dairying / Genetic-Economic Indexes / Genomics / Genetic Evaluation Using Sire Indexes / Genetic Evaluation Using Other Tools / Selecting Dairy Females / Evaluating Breeding Value of Dairy Bulls / Heritability Estimates / Keys to Genetic Progress in Breeding Dairy Cattle / Mating Systems for Dairy Cattle / Methods of Producing Desired Offspring / Summary / Caveats
7. Dairy Herd Replacements
Introduction / The Need for Dairy Herd Replacements / Determining the Best Method of Replacement / Contributions of Colostrum to Calves / Alternatives to Fresh Milk for Calves / Early Weaning and Once-a-Day Feeding / First Breeding of Dairy Heifers / Diseases of Calves / Dehorning and Removing Extra Teats / Summary
8. Feeding Dairy Cattle
Introduction / Animal Uses of Nutrients / The Mysterious Vital Rumen / Providing Energy for Dairy Cattle / Providing Protein for Dairy Cattle / Providing Lipids for Dairy Cattle / Energy and Protein Deficits / Feeding High Levels of Concentrates / Providing Minerals for Dairy Cattle / Providing Vitamins for Dairy Cattle / Providing Water / Guidelines for Profitable Feeding / Feeding Silage / Agricultural Chemicals and Feed / Summary
9. Physiology of Reproduction in Dairy Cattle
Introduction / Parts of the Male Reproductive Tract / Parts of the Female Reproductive Tract / Forming an Egg / Fertilization and Gestation / Parturition / Postpartum Mating / Detecting Estrus / Importance of Timing in Conception / Reproductive Efficiency / Reproductive Irregularities / Breeding Problems and Genetic Progress / Reproductive Biotechnologies / Summary
10. Physiology of Lactation
Introduction / Growth and Development of Mammary Glands / Circulatory Aspects of Milk Secretion / How Milk Is Made / How Milk Is Discharged (Excreted) / Milk Letdown / Residual (Complementary) Milk / Hormonal Control of Lactation / Merits and Limitations of Rapid Milking / Intensity and Persistency of Lactation / Marathon Milking / Regression (Involution) of Mammary Glands / Merits of a Dry Period / Immune Milk / Summary
11. Principles of Milking and Milking Equipment
Introduction / Principles of Milk Withdrawal / Preparing the Cow for Milking / Milking Rate / Importance of Fast Milking / The Function of Vacuum in Milking / Overmilking / Pulsation / Narrow-Bore versus Wide-Bore Teat Cup Liners / Machine Stripping / Teat Cup Flooding / Pipeline Milking Systems / The Four-Way Milking Cluster / Robotic (Automatic) Milking Systems / Bulk Milk Cooling and Storage / Clean and Sanitary Milking Equipment / Maintenance of Milking Equipment / Summary
12. Milking Facilities, Housing, and Equipment
Introduction / Milking Parlors / Dairy Cattle Housing and Shelter / Feeding Systems / Disposing of Dairy Wastes / Summary
13. Dairy Herd Health
Introduction / The Veterinarian and Herd Health / Vaccination and Herd Health / Diseases Affecting Reproduction / Metabolic Diseases of Dairy Cows / Nutritional Diseases / Respiratory Infections / Anaplasmosis (Rickettsemia) / Blackleg (Black Quarter) / Cowpox (Vaccinia) / Displaced Abomasum / Foot Rot (Necrotic Pododermatitis) / Hardware Disease / Lumpy Jaw (Actinomycosis) / Pinkeye (Infectious Conjunctivitis) / Tuberculosis and Paratuberculosis / Warts (Verrucae) / Winter Dysentery (Winter Diarrhea) / External Parasites / Internal Parasites / Poisoning / Summary
14. Bovine Mastitis
Introduction / Causes of Mastitis / Physical Response to Bacterial Infection / Characteristics of Major Types of Mastitis / Susceptibility to Infection / Environmental Factors That Influence the Incidence of Mastitis / Detecting Mastitis / Mastitis Therapy / Prevention of Mastitis / Bacteria Counts Associated with Mastitis / Decision Tree for Treatment of Mastitis / Summary
15. Dairy Beef
Introduction / Nutrient Profile of Lean Beef / Breeding and Crossbreeding for Dual Purposes / Slaughter and Consumption Trends / Veal Production / Finishing Systems / Carcass Yield / Meat Quality / Summary
16. Water Buffalo
Introduction / Major Breeds and Countries / Buffalo Milk and Its Products / Milk Production / Reproductive Aspects / Feeding Water Buffalo / Diseases of Special Significance / Parasites / Supporting Organizations / Summary
17. Dairy Goats
Introduction / Major Dairy Goat Breeds of the United States / Reproductive Aspects of Goats / Characteristics of Goat Milk / Milking Dairy Goats / Major Diseases of Goats / Management / Dairy Goat Industry and Organizations / Summary
18. Dairy Sheep
Introduction / World Sheep Milk Production and Trade / Dairy Sheep Breeds of North America / Reproduction of Dairy Sheep / Composition and Characteristics of Sheep Milk / Milking Dairy Ewes / Milk Production of Dairy Ewes / Major Diseases and Parasites of Sheep / Feeding Dairy Sheep / Management of Dairy Sheep / Dairy Sheep Associations of North America / Summary
19. Managing the Dairy Farm Enterprise
Introduction / The Manager / Recruiting and Managing Labor for Dairy Farms / Management Strategies / Factors Affecting Profitability / Practices That Contribute to Efficient Management / Using Simulation in Management / Summary
20. Marketing Milk and Milk Products
Introduction / Market Prices / The Demand for Milk and Milk Products / Promoting the Benefits of Milk and Educating the Public / Dairy Cooperatives / Risk Management / Federal Milk Marketing Orders / Prices and Formulas / Production Controls / Problems in Intermarket Movement of Milk / Hauling Milk / Sales and Distribution of Dairy Products / Summary
21. Biological, Chemical, Physical, and Functional Properties of Milk and Milk Components
Introduction / Lipids / Proteins and Nitrogenous Materials / Lactose / Minerals / Vitamins / Enzymes / Cellular Constituents / Physical Properties of Milk / Summary
22. Determining the Composition of Milk and Milk Products
Introduction / Sampling / Protein / Milkfat / Lactose / Minerals / Total Solids and Nonfat Solids / Multicomponent Methods / Summary
23. Microbes, Milk, and Humans
Introduction / Understanding Microbiology / Groups of Bacteria Important to the Dairy Industry / Viruses and Bacteriophages / Molds / Yeasts / Effects of Microorganisms on the Shelf Life of Dairy Products / Summary
24. Milk Quality and Safety
Introduction / Historical Background / Diseases Transmissible to Humans through Milk / Regulations and Responsible Organizations / Food Additive Regulatory Program / Safety of Milk Products on a Global Scale / Regulatory Standards for Grade "A" Milk / Adulterants of Public Health Significance / Clean and Sanitary Cows and Equipment / Summary
25. Assuring High-Quality Milk for Humans
Introduction / Related International Organizations / Microbiological Tests / Chemical Tests / Tests for Adulteration / Abnormal Milk / Sensory Evaluation / Summary
26. Processing Milk and Milk Products
Introduction / Bulk Milk Hauling / Receiving Milk at the Plant / Transfer and Receiving Station Operations / Storing Raw Milk / Clarification and Filtration / Separation and Standardization / Pasteurization / Vacuumization / Homogenization / Coding and Refrigeration / Clairifixation / Bactofugation / Piping and Pumping Systems / Compressed Air / Automation / Summary
27. Cleaning and Sanitizing Dairy Equipment and Containers
Introduction / The Nature of Water / The Nature of Soil / Cleaning Compounds and Their Applications / Sanitizers and Their Applications / Recommended Practices in Cleaning, Sanitizing, and Plant Operations / Summary
28. Fluid Milk and Related Products
Introduction / Receiving and Processing / Making Milk Products Healthful and Desirable / Packaging / Labeling / Storage / Sales and Distribution / Quality Assurance / Dating of Milk Containers / Management by Objectives / Summary
29. Cultured and Acidified Milk Products
Introduction / Cultures / Cultured Buttermilk / Cultured Sour Cream, Crème Fraîche, and Dips / Yogurt / Kefir / Ymer / Acidophilus Milk / Other Fermented Milks / Acidified Products / Summary
30. Cheeses
Introduction / Principles of Cheese Manufacture / Classifications of Cheeses / Fundamentals of Cheesemaking / Representative Varieties of Cheese / Mechanization in Cheesemaking / Direct Acidification / Process Cheeses / Enzyme-Modified Cheeses / Grading Cheeses / Whey / Summary
31. Frozen Desserts from Milk
Introduction / Types of Frozen Desserts and Selected Characteristics / Components of Frozen Desserts / Formulas and Calculations of Mixes / Compounding and Processing Mixes / Refrigeration and Freezing / Packaging / Hardening and Storage / Novelties and Specials / Quality Assurance / Cost Control / Summary
32. Butter and Related Products
Introduction / Attributes and Types of Butter / Processing Milk for Buttermaking / Methods and Procedures in Churning / Microbiology of Butter / Grading and Quality Aspects / Color of Butter / Anhydrous Milkfat, Butter Oil, and Ghee / Margarine, Lowfat Dairy Spreads, and Blends with Vegetable Oil / Summary
33. Concentrated and Dried Milk Products
Introduction / Definitions and Terminology / Concentrating and Separating Milk and Its Derivatives / Common Manufacturing Processes / Concentrated Milks / Dry Milk Products / The Drying Processes / Physical Properties of Dry Milks / Instant Dry Milk Products / Reconstituted and Recombined Milk Products / Grading and Quality Assurance / Summary