Milk Production and Processing
by Kutty, C Ibraheem & Sheeba Khamer
ISBN: 9789351300625
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Imprint : Daya Publishing House
Year : 2021
Price : Rs. 8995.00
Biblio : iii+188p., 9 figs., 35 tabls., ind., 23 cm
Author Profile
Dr. C. Ibraheem Kutty is post graduate in the subject of Animal Reproduction and is presently holding the post of Assitant Professor at College of Veterinary & Animal Sciences, Thirssur under Kerala Agricultural University. Having completed Veterinary graduation in 1992, he had worked as Veterinary Surgeon under Animal Husbandry Department, Kerala and subsequently joined university service. Besides qualifications in Veterinary science, he is unique in having post graduation in medical science as well, completing Master of Public Heath course from Sree Chitra Thirunal Institute for Medical Sciences & Technology, Thiruvananthapuram-a deemed university and referral hospital of top ranking at national level. <BR> During his professional career, he was holding the charge of Professor and Head of a major research station under Kerala Agricultural University for about 15 months. He could also work as guest lecture for Vocational higher secondary courses, took part in lot of extension and training activities and presented research paper in few international and many national conferences. He has more than 30 research papers in his credit published in international journals, internet and Indian journals. He has published one book and many popular articles in Malayalam as well. <BR> Sheeba Khamber is wife of Dr. C. Ibraheem Kutty and is holder of B. Tech. degree in Dairy Science & Technology from Kerala Agricultural University. Graduated in 1998 she was involved in dairy development activities as Dairy Extension Officer and continues in the post under Government of Kerala. She has also worked as guest lecture for vocational higher secondary course for 2 years and that service was prompted this venture of preparing a comprehensive textbook on the subject.
About The Book
The book covers various aspects of dairying and milk products such as dairy farm establishment, management, production and utilisation of various dairy products. Information has been included on various aspects of dairy farming starting with selection and purchase of dairy cattle, their care and management, with respect to housing, feeding, breeding and health care during various physiological states such as growth, pregnancy and lactation and during different seasons. Details of health care management along with common diseases have been covered with all information required for educated farmers and technicians working in these areas. Various means for consistent improvement of the stock has also been included. Production of clean milk, its procurement, processing and distribution has been covered with more emphasis on common processing technologies such as pasteurisation and sterilisation. Different forms of liquid milk available in the market has been described along with its standards and other specifications for the knowledge of common man and technicians. Manufacturing methods of milk products have been included with appropriate flow chart wherever required and various categories of milk products have been covered in detail under different chapters under milk products. This book has been prepared with emphasis on second year syllabus of Vocational higher secondary course on milk products and dairying and considering the lack of a suitable textbook for this subject. Hence the book is expected to fill the gap of a textbook for the above said and similar courses. Also the book may be accepted as a textbook/manual for educated farmers, other teaching and training programmes covering similar syllabus like that of dairy farm instructors and as a handbook for Veterinary Students and Dairy Extension Officers. With these introductory notes, we presume that the book will satisfy its readers’ requirements and form a valuable textbook/reference book for all those concerned with dairy animal production and utilisation of their products ultimately benefiting the farming community.
Table of Contents
1. Introduction to Dairy Farming 1 <BR> 12. Management of Dairy Cows 11 <BR> 13. Care of Young Stock 25 <BR> 14. Herd Improvement 39 <BR> 15. Health Care 50 <BR> 16. Common Diseases 63 <BR> 17. Management of Other Dairy Species 75 <BR> 18. Milk Production 79 <BR> 19. Milk and its Properties 89 <BR> 10. Microbiological Quality of Milk 102 <BR> 11. Milk Collection and Handling 110 <BR> 12. Quality Evaluation 116 <BR> 13. Processing of Milk 122 <BR> 14. Special Milks 135 <BR> 15. Common Milk Products 141 <BR> 16. Fat Rich Products 147 <BR> 17. Coagulated and Frozen Milk Products 157 <BR> 18. Concentrated and Dried Milk Products 166 <BR> 19. Miscellaneous Dairy Products and By-Products 173 <BR> Index 181
