vet4ever
هل تريد التفاعل مع هذه المساهمة؟ كل ما عليك هو إنشاء حساب جديد ببضع خطوات أو تسجيل الدخول للمتابعة.

vet4ever

..............(((((((((((((منتدي كلية الطب البيطري جامعة المنوفيه))))))))))))...............
 
الرئيسيةأحدث الصورالتسجيلدخول

 

 كتاب Rural dairy technology

اذهب الى الأسفل 
كاتب الموضوعرسالة
زائر
زائر




كتاب Rural dairy technology Empty
مُساهمةموضوع: كتاب Rural dairy technology   كتاب Rural dairy technology I_icon_minitimeالجمعة سبتمبر 26, 2008 2:49 am

بسم الله الرحمن الرحيم

على الرغم من أن أسمة يشير انة للأنتاج فى الريف و لكن الكتاب يتناقش بأسلوب علمى فى الموضوعات التالية



1. Introduction

2. Milk as a food

3. The composition of milk

3.1 Genetic factors

3.1.1 Breed and individuality of the cow

3.2 Environmental factors

3.2.1 Interval between milkings

3.2.2 Stage of lactation

3.2.3 Age and health

3.2.4 Feeding regime

3.2.5 Completeness of milking

4. Milk chemistry

4.1 Physical status of milk

4.1.1 Ionic solutions

4.1.2 Molecular solutions

4.1.3 Colloids

4.1.4 Emulsions

4.1.5 Dispersions

4.2 pH and acidity

4.2.1 Buffer solutions

4.3 Milk constituents

4.3.1 Fat

4.3.2 Proteins

4.3.3 Carbohydrates

4.3.4 Minor milk constituents

5. Microbiology

5.1 Bacteria

5.1.1 Bacterial growth

5.1.2 Factors affecting bacterial growth

5.1.3 Bacteria in milk

5.2 Moulds

5.3 Yeasts

5.4 Viruses

5.5 Milk microbiology

5.5.1 Pasteurisation

5.5.2 Sterilisation

5.6 Microbiology of butter

5.6.1 Sources of contamination

5.6.2 Control of micro-organisms in butter

6. Clean milk production

6.1 Sources of contamination

6.1.1 The interior of the udder

6.1.2 The cow as a source of pathogens

6.1.3 Milking utensils

6.1.4 Miscellaneous sources of bacteria in milk

6.2 Cooling milk

7. Milk reception, dairy accounting and record keeping

7.1 Reception

7.1.1 Quality

7.1.2 Quantity

7.1.3 Composition of milk

7.1.4 Adulteration of milk

7.2. Dairy accounting and record keeping

7.2.1 Milk quantity and quality

7.2.2 Processing records

7.2.3 Records of product quality and sales

7.2.4 Suggested formats for records of milk intake, payment

and utilisation

8. Milk processing

8.1 Milk separation

8.1.1 Gravity separation

8.1.2 Centrifugal separation

8.1.3 Hand separator

8.1.4 Separator maintenance

8.1.5 Calculations

8.1.6 Standardisation of milk and cream

8.2 Buttermaking with fresh milk or cream

8.2.1 Buttermaking theory

8.2.2 Theory of the mechanism of churning

8.2.3 Churn preparation

8.2.4 Churning temperature

8.2.5 Washing the butter

8.2.6 Salting, working and packing the butter

8.2.7 Washing the churn and buttermaking equipment after use

8.2.8 Overrun and produce in buttermaking

8.2.9 Butter quality

8.3 Buttermaking with sour whole milk

8.3.1 Buttermaking

8.4 Ghee, butter oil and dry butterfat

8.5 Cheesemaking using fresh milk

8.5.1 Rennet coagulation theory

8.5.2 Cheese varieties

8.5.3 Cheese yield

8.6 Cheesemaking with sour skim milk

8.7 Milk fermentations

8.7.1 Fermented milks

8.7.2 Concentrated fermented milk

9. Cleaning, sanitising and sterilising dairy equipment

9.1 Dairy water supplies

9.1.1 Bacteriological quality

9.1.2 Chemical quality

9.1.3 Water softeners

9.2 Chemicals used for cleaning

9.2.1 Sterilisers

9.3 Cleaning procedure

10. Sampling and analysis of milk, milk products and water

10.1 Sampling

10.2 Milk pH

10.2.1 Measuring pH using indicator

10.2.2 Electrometric measurement of pH

10.3 Titratable acidity test

10.3.1 Using N/10 sodium hydroxide

10.3.2 Using N/9 sodium hydroxide (milk)

10.3.3 Using N/9 sodium hydroxide (cream)

10.4 Alcohol

10.5 Clot-on-boiling test

10.6 Fat determination

10.6.1 Milk

10.6.2 Skim milk, buttermilk and whey

10.6.3 Cream

10.6.4 Cheese

10.7 Specific gravity of milk

10.8 Total solids (TS) in milk

10.8.1 Lactometer method

10.8.2 Oven-drying method

10.9 Formaldehyde in milk

10.10 Methylene blue reduction test

10.11 Resazurin 10-minute test

10.12 Sediment or visible dirt test

10.13 Moisture content of butter

10.14 Salt content of butter

10.15 Protein content of milk by formaldehyde titration

10.16 Estimation of hardness in water

10.16.1 Temporary hardness

10.16.2 Permanent hardness

10.16.3 Water-testing tablets

11. Dairy building design and construction

11.1 Site selection

11.1.1 Water supply

11.1.2 Land

11.1.3 Other buildings

11.1.4 Proximity to the road

11.1.5 Effluent disposal

11.2 Type of building

11.2.1 Construction materials

11.3 Arrangement and installation of equipment

11.3.1 Arrangement



لو نظرت الى المحتوى تجد انة محتوى رائع فى عدد قليل من الصفحات فى ذكر
بأيجاز و لكن معلومات كاملة بمعنى أنة يصلح ليكون ملخص سريع و كامل لمن
اراد ان يراجع معلوماتة أو يضيق لها بدون الخوض فى تفاصيل كثيرة

عدد صفحات الكتاب 123 صفحة بالأنجليزية

رابط الكتاب

http://www.ilri.org/html/trainingMat/Manual.pdf
الرجوع الى أعلى الصفحة اذهب الى الأسفل
 
كتاب Rural dairy technology
الرجوع الى أعلى الصفحة 
صفحة 1 من اصل 1

صلاحيات هذا المنتدى:لاتستطيع الرد على المواضيع في هذا المنتدى
vet4ever :: كليه الطب البيطري جامعة المنوفيه :: الفرقه الرابعه-
انتقل الى: