Dairy animals’ diets may be naturally and simultaneously contaminated by several fungi that are able to produce different secondary toxic metabolites, known as mycotoxins [...]

The dairy industry has seen structural changes in the last 25 yr that have an impact on extension programming. The number of cows in the United States has decreased by 17%, whereas the number of dairy farms has decreased by 74%. The average milk production per cow has increased from 5,394 to 8,599 kg/lactation. Even though there are fewer farms, dairy farm managers are asking for more specific ...

The application of optimal methods for production scheduling in the dairy industry has been limited. Within supply chain terminology, dairy production was generally considered a push process but with advancements in automation, the industry is slowly transforming to a pull process. In this paper, the authors present triplet notation applied to the production scheduling of a single production li...

In any dairy plant, the quantity and characteristics of effluent is depending upon the extent of production activities, pasteurization of several milk products. The anaerobic digesters are used in the first phase of treatment, which is followed by high rate aerobic treatment. It remains as the most common effluent treatment scheme for dairy plants. The Indian dairy industry is stated to have th...

Dairy ingredients are used in food systems because they provide desirable sensory properties, physical properties, and/or nutritional traits in a convenient, wholesome and economical way. These key attributes, which are made available in a wide array of dairy ingredients, make them desirable to food formulators. Milk protein ingredients provide not only nutrition, but also specific technologica...