Dairy Science and Technology

Dairy Science and Technology

Dairy Science and Technology

A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on a dedicated dairy farm or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk.

Terminology differs between countries. For example, in the United States, an entire dairy farm is commonly called a "dairy". The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parlor". Except in the case of smaller dairies, where cows are often put on pasture, and usually milked in "stanchion barns". The farm area where milk is stored in bulk tanks is known as the farm's "milk house". Milk is then hauled (usually by truck) to a "dairy plant", also referred to as a "dairy", where raw milk is further processed and prepared for commercial sale of dairy products. In New Zealand, farm areas for milk harvesting are also called "milking parlours", and are historically known as "milking sheds". s in the United States, sometimes milking sheds are referred to by their type, such as "herring bone shed" or "pit parlour". Parlour design has evolved from simple barns or sheds to large rotary structures in which the workflow (throughput of cows) is very efficiently handled. In some countries, especially those with small numbers of animals being milked, the farm may perform the functions of a dairy plant, processing their own milk into salable dairy products, such as butter, cheese, or yogurt. This on-site processing is a traditional method of producing specialist milk products, common in Europe.

As an attributive, the word dairy refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, a component of the food industry.

  • Physical Chemistry of Milk
  • Milk Production Management & Dairy Development
  • Fundamentals of Microbiology
  • Market Milk
  • Chemistry of Milk
  • Traditional Dairy Products
  • Biochemistry & Human Nutrition
  • Condensed & Dried Milks
  • Fat Rich Dairy Products
  • Dairy Engineering
  • Dairy Extension Education
  • Cheese Technology
  • Ice‐Cream & Frozen Deserts
  • Judging of Dairy Products
  • Starter Culture and Fermented Milk Products
  • Dairy Process Engineering
  • Marketing Management & International Trade
  • Dairy Plant Management & Pollution Control
  • Dairy Biotechnology
  • Quality and Safety monitoring in Dairy Industry
  • Instrumentation & Process Control
  • Dairy Plant Design and Layout
  • Chemical Quality Assurance
  • Food Engineering
  • Food Chemistry
  • Food and Industrial Microbiology
  • Packaging of Dairy Products
  • Food Technology
  • DAIRY STARTER CULTURES
  • MICROBIOLOGY OF FOOD-BORNE PATHOGENS
  • CHEMISTRY OF MILK PROTEINS
  • CHEMISTRY OF MILK PRODUCTS

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