Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard
| Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard |
| Autore | Smith-Howard Kendra |
| Pubbl/distr/stampa | Oxford : , : Oxford University Press, , [2013] |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Dairy products industry - United States - History
Milk - Quality - United States - History - 20th century Dairy products - United States Dairy products - United States - Marketing |
| ISBN |
0-19-930730-X
0-19-989913-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Reforming a perilous product : milk in the Progressive Era -- Balancing the goods of nature : butter in the interwar period -- Purer streams and predictable profits : dairy waste at mid-century -- From the ice cream aisle to the bulk tank : the postwar landscape of mass production -- Reassessing the risks of nature : milk after 1950 -- Epilogue. |
| Record Nr. | UNINA-9910790418103321 |
Smith-Howard Kendra
|
||
| Oxford : , : Oxford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard
| Pure and modern milk : an environmental history since 1900 / / Kendra Smith-Howard |
| Autore | Smith-Howard Kendra |
| Pubbl/distr/stampa | Oxford : , : Oxford University Press, , [2013] |
| Descrizione fisica | 1 online resource (240 p.) |
| Disciplina | 636.2/142 |
| Soggetto topico |
Dairy products industry - United States - History
Milk - Quality - United States - History - 20th century Dairy products - United States Dairy products - United States - Marketing |
| ISBN |
0-19-930730-X
0-19-989913-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Reforming a perilous product : milk in the Progressive Era -- Balancing the goods of nature : butter in the interwar period -- Purer streams and predictable profits : dairy waste at mid-century -- From the ice cream aisle to the bulk tank : the postwar landscape of mass production -- Reassessing the risks of nature : milk after 1950 -- Epilogue. |
| Record Nr. | UNINA-9910809787703321 |
|
Smith-Howard Kendra
|
||
| Oxford : , : Oxford University Press, , [2013] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Rebhun's diseases of dairy cattle / / Simon F. Peek, BVSc, MRCVS, PhD, Dipl ACVIM, Clinical Professor, Large Animal Internal Medicine, Theriogenology, and Infectious Diseases, School of Veterinary Medicine, University of Wisconsin, Madison, Wisconsin, Thomas J. Divers, DVM, Dipl ACVIM, ACVECC, Steffen Professor of Veterinary Medicine, Large Animal Medicine, Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| Rebhun's diseases of dairy cattle / / Simon F. Peek, BVSc, MRCVS, PhD, Dipl ACVIM, Clinical Professor, Large Animal Internal Medicine, Theriogenology, and Infectious Diseases, School of Veterinary Medicine, University of Wisconsin, Madison, Wisconsin, Thomas J. Divers, DVM, Dipl ACVIM, ACVECC, Steffen Professor of Veterinary Medicine, Large Animal Medicine, Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York |
| Autore | Peek Simon Francis |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Elsevier, 2018 |
| Descrizione fisica | 1 online resource |
| Disciplina | 636.2/142 |
| Soggetto topico | Dairy cattle - Diseases |
| ISBN |
0-323-39662-3
0-323-39055-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Pt. I. Examination and assessment -- The clinical examination -- Therapeutics and routine procedures -- Pt. II. Diseases of body systems -- Cardiovascular diseases -- Noninfectious diseases of the gastrointestinal tract -- Skin diseases -- Diseases of the teats and udder -- Reproductive diseases -- Diseases specific to or common in dairy bulls -- Urinary tract diseases -- Musculoskeletal disorders -- Neuralgic diseases -- Ocular diseases -- Metabolic diseases -- Miscellaneous infectious diseases -- Toxicities, poisonings, and deficiencies -- Diagnostic laboratory sample submission. |
| Record Nr. | UNINA-9910583312603321 |
|
Peek Simon Francis
|
||
| Elsevier, 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Rebhun's diseases of dairy cattle / / Simon F. Peek, BVSc, MRCVS, PhD, Dipl ACVIM, Clinical Professor, Large Animal Internal Medicine, Theriogenology, and Infectious Diseases, School of Veterinary Medicine, University of Wisconsin, Madison, Wisconsin, Thomas J. Divers, DVM, Dipl ACVIM, ACVECC, Steffen Professor of Veterinary Medicine, Large Animal Medicine, Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York
| Rebhun's diseases of dairy cattle / / Simon F. Peek, BVSc, MRCVS, PhD, Dipl ACVIM, Clinical Professor, Large Animal Internal Medicine, Theriogenology, and Infectious Diseases, School of Veterinary Medicine, University of Wisconsin, Madison, Wisconsin, Thomas J. Divers, DVM, Dipl ACVIM, ACVECC, Steffen Professor of Veterinary Medicine, Large Animal Medicine, Department of Clinical Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York |
| Autore | Peek, Simon Francis |
| Edizione | [3. ed.] |
| Pubbl/distr/stampa | St. Louis, Missouri : , : Elsevier, , c2018 |
| Descrizione fisica | viii, 837 pages : ill. ; 29 cm |
| Disciplina | 636.2/142 |
| Soggetto non controllato | Vacche da latte - Malattie |
| ISBN |
9780323390552 (hbk.)
0323390552 (hbk.) 9780323396622 (ebook) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Pt. I. Examination and assessment -- The clinical examination -- Therapeutics and routine procedures -- Pt. II. Diseases of body systems -- Cardiovascular diseases -- Noninfectious diseases of the gastrointestinal tract -- Skin diseases -- Diseases of the teats and udder -- Reproductive diseases -- Diseases specific to or common in dairy bulls -- Urinary tract diseases -- Musculoskeletal disorders -- Neuralgic diseases -- Ocular diseases -- Metabolic diseases -- Miscellaneous infectious diseases -- Toxicities, poisonings, and deficiencies -- Diagnostic laboratory sample submission. |
| Record Nr. | UNINA-9910839590703321 |
|
Peek, Simon Francis
|
||
| St. Louis, Missouri : , : Elsevier, , c2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| ISBN |
1-281-31214-2
9786611312145 1-61583-453-2 0-470-99592-0 0-470-99591-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 1.1 Introduction; 1.2 Light microscopy; 1.2.1 Compound light microscope; Dark field and phase contrast; Polarised light and differential interference contrast; Fluorescent microscopy; Staining; 1.2.2 Confocal scanning light microscopy(CSLM); 1.2.3 Specimen preparation; 1.3 Electron microscopy; 1.3.1 Scanning electron microscopy; 1.3.2 Transmission electron microscopy; Thin sectioning; Replica techniques; Dispersions; 1.4 Other techniques; 1.5 Conclusions
Bibliography2 Instrumental Techniques for Sample Preparation; 2.1 Introduction; 2.2 Light microscopy techniques; 2.2.1 Wide-field light microscopy; 2.2.2 Fluorescence light microscopy; 2.2.3 Confocal scanning laser microscopy(CSLM); 2.2.4 Sectioned material for light microscopy; 2.2.5 Cold-stage light microscopy; 2.3 Scanning electron microscopy; 2.3.1 Electron guns; 2.3.2 Cathode comparison parameters; 2.3.3 Low-temperature scanning electron microscopy; 2.3.4 Environmental/variable pressure scanning electron microscopy; 2.4 Transmission electron microscopy 2.4.1 Embedded material for transmission electron microscopy2.4.2 Negative staining transmission electron microscopy; 2.4.3 Low-temperature transmission electron microscopy; Freeze-fracture replication; Low-temperature preparation methods; Freeze-substitution for transmission electron microscopy; Cryo-transmission electron microscopy; 2.4.4 Energy-filtering transmission electron microscopy techniques; Global imaging; Contrast enhancement; Thick section imaging; Frozen hydrated specimens; Electron spectroscopic imaging; 2.5 X-ray microanalysis; 2.6 Rheology; 2.7 Light scattering 2.7.1 Laser light scattering2.7.2 Dynamic light scattering; 2.8 Nuclear magnetic resonance spectroscopy; 2.9 Digital imaging and image analysis; 2.9.1 Hardware; 2.9.2 Software; 2.9.3 Major steps in applying image analysis; Image acquisition; Calibration; Image enhancement; 2.10 Laboratory safety; 2.10.1 Light microscopy; 2.10.2 Scanning electron microscopy/transmission electron microscopy; 2.10.3 Systems using lasers; 2.11 Future techniques in dairy product structure; 2.11.1 Scanning probe microscopy; 2.11.2 Diffusing wave and ultrasonic spectroscopy; 2.11.3 Microwave techniques in microscopy References3 Microstructure of Milk Components; 3.1 Introduction; 3.2 Cow's milk composition; 3.2.1 Milk fat globule; Milk fat; Milk fat globule membrane; 3.2.2 Colloidal milk proteins; Microstructure of casein micelles; Molecular structure of casein micelles; Interactions and stabilisation of casein micelles; 3.2.3 Whey proteins; 3.2.4 Lactose; 3.3 Concluding remarks; References; 4 Microstructure of Dairy Fat Products; 4.1 Introduction; 4.2 Microstructure of cream and butter; 4.2.1 Background; 4.2.2 Cream; 4.2.3 Whipped cream; 4.2.4 Butter; 4.3 Milk fat; 4.3.1 Composition; 4.3.2 Fractionation 4.4 Microstructure |
| Record Nr. | UNINA-9910145275003321 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| ISBN |
1-281-31214-2
9786611312145 1-61583-453-2 0-470-99592-0 0-470-99591-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 1.1 Introduction; 1.2 Light microscopy; 1.2.1 Compound light microscope; Dark field and phase contrast; Polarised light and differential interference contrast; Fluorescent microscopy; Staining; 1.2.2 Confocal scanning light microscopy(CSLM); 1.2.3 Specimen preparation; 1.3 Electron microscopy; 1.3.1 Scanning electron microscopy; 1.3.2 Transmission electron microscopy; Thin sectioning; Replica techniques; Dispersions; 1.4 Other techniques; 1.5 Conclusions
Bibliography2 Instrumental Techniques for Sample Preparation; 2.1 Introduction; 2.2 Light microscopy techniques; 2.2.1 Wide-field light microscopy; 2.2.2 Fluorescence light microscopy; 2.2.3 Confocal scanning laser microscopy(CSLM); 2.2.4 Sectioned material for light microscopy; 2.2.5 Cold-stage light microscopy; 2.3 Scanning electron microscopy; 2.3.1 Electron guns; 2.3.2 Cathode comparison parameters; 2.3.3 Low-temperature scanning electron microscopy; 2.3.4 Environmental/variable pressure scanning electron microscopy; 2.4 Transmission electron microscopy 2.4.1 Embedded material for transmission electron microscopy2.4.2 Negative staining transmission electron microscopy; 2.4.3 Low-temperature transmission electron microscopy; Freeze-fracture replication; Low-temperature preparation methods; Freeze-substitution for transmission electron microscopy; Cryo-transmission electron microscopy; 2.4.4 Energy-filtering transmission electron microscopy techniques; Global imaging; Contrast enhancement; Thick section imaging; Frozen hydrated specimens; Electron spectroscopic imaging; 2.5 X-ray microanalysis; 2.6 Rheology; 2.7 Light scattering 2.7.1 Laser light scattering2.7.2 Dynamic light scattering; 2.8 Nuclear magnetic resonance spectroscopy; 2.9 Digital imaging and image analysis; 2.9.1 Hardware; 2.9.2 Software; 2.9.3 Major steps in applying image analysis; Image acquisition; Calibration; Image enhancement; 2.10 Laboratory safety; 2.10.1 Light microscopy; 2.10.2 Scanning electron microscopy/transmission electron microscopy; 2.10.3 Systems using lasers; 2.11 Future techniques in dairy product structure; 2.11.1 Scanning probe microscopy; 2.11.2 Diffusing wave and ultrasonic spectroscopy; 2.11.3 Microwave techniques in microscopy References3 Microstructure of Milk Components; 3.1 Introduction; 3.2 Cow's milk composition; 3.2.1 Milk fat globule; Milk fat; Milk fat globule membrane; 3.2.2 Colloidal milk proteins; Microstructure of casein micelles; Molecular structure of casein micelles; Interactions and stabilisation of casein micelles; 3.2.3 Whey proteins; 3.2.4 Lactose; 3.3 Concluding remarks; References; 4 Microstructure of Dairy Fat Products; 4.1 Introduction; 4.2 Microstructure of cream and butter; 4.2.1 Background; 4.2.2 Cream; 4.2.3 Whipped cream; 4.2.4 Butter; 4.3 Milk fat; 4.3.1 Composition; 4.3.2 Fractionation 4.4 Microstructure |
| Record Nr. | UNISA-996208209303316 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime
| Structure of dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy products - Analysis
Dairy processing |
| ISBN |
1-281-31214-2
9786611312145 1-61583-453-2 0-470-99592-0 0-470-99591-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 1.1 Introduction; 1.2 Light microscopy; 1.2.1 Compound light microscope; Dark field and phase contrast; Polarised light and differential interference contrast; Fluorescent microscopy; Staining; 1.2.2 Confocal scanning light microscopy(CSLM); 1.2.3 Specimen preparation; 1.3 Electron microscopy; 1.3.1 Scanning electron microscopy; 1.3.2 Transmission electron microscopy; Thin sectioning; Replica techniques; Dispersions; 1.4 Other techniques; 1.5 Conclusions
Bibliography2 Instrumental Techniques for Sample Preparation; 2.1 Introduction; 2.2 Light microscopy techniques; 2.2.1 Wide-field light microscopy; 2.2.2 Fluorescence light microscopy; 2.2.3 Confocal scanning laser microscopy(CSLM); 2.2.4 Sectioned material for light microscopy; 2.2.5 Cold-stage light microscopy; 2.3 Scanning electron microscopy; 2.3.1 Electron guns; 2.3.2 Cathode comparison parameters; 2.3.3 Low-temperature scanning electron microscopy; 2.3.4 Environmental/variable pressure scanning electron microscopy; 2.4 Transmission electron microscopy 2.4.1 Embedded material for transmission electron microscopy2.4.2 Negative staining transmission electron microscopy; 2.4.3 Low-temperature transmission electron microscopy; Freeze-fracture replication; Low-temperature preparation methods; Freeze-substitution for transmission electron microscopy; Cryo-transmission electron microscopy; 2.4.4 Energy-filtering transmission electron microscopy techniques; Global imaging; Contrast enhancement; Thick section imaging; Frozen hydrated specimens; Electron spectroscopic imaging; 2.5 X-ray microanalysis; 2.6 Rheology; 2.7 Light scattering 2.7.1 Laser light scattering2.7.2 Dynamic light scattering; 2.8 Nuclear magnetic resonance spectroscopy; 2.9 Digital imaging and image analysis; 2.9.1 Hardware; 2.9.2 Software; 2.9.3 Major steps in applying image analysis; Image acquisition; Calibration; Image enhancement; 2.10 Laboratory safety; 2.10.1 Light microscopy; 2.10.2 Scanning electron microscopy/transmission electron microscopy; 2.10.3 Systems using lasers; 2.11 Future techniques in dairy product structure; 2.11.1 Scanning probe microscopy; 2.11.2 Diffusing wave and ultrasonic spectroscopy; 2.11.3 Microwave techniques in microscopy References3 Microstructure of Milk Components; 3.1 Introduction; 3.2 Cow's milk composition; 3.2.1 Milk fat globule; Milk fat; Milk fat globule membrane; 3.2.2 Colloidal milk proteins; Microstructure of casein micelles; Molecular structure of casein micelles; Interactions and stabilisation of casein micelles; 3.2.3 Whey proteins; 3.2.4 Lactose; 3.3 Concluding remarks; References; 4 Microstructure of Dairy Fat Products; 4.1 Introduction; 4.2 Microstructure of cream and butter; 4.2.1 Background; 4.2.2 Cream; 4.2.3 Whipped cream; 4.2.4 Butter; 4.3 Milk fat; 4.3.1 Composition; 4.3.2 Fractionation 4.4 Microstructure |
| Record Nr. | UNINA-9910815157103321 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sustainable dairy production [[electronic resource] /] / edited by Peter de Jong
| Sustainable dairy production [[electronic resource] /] / edited by Peter de Jong |
| Pubbl/distr/stampa | New York, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (282 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | JongPeter de <1965-> |
| Soggetto topico |
Dairy engineering
Dairy products Sustainable engineering |
| ISBN |
1-118-48945-4
1-299-15921-4 1-118-48946-2 1-118-48947-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sustainable Dairy Production; Copyright; Contents; Preface; Contributors; 1 Introduction; 1.1 Sustainability and the dairy industry: hype or trend?; 1.2 Quantifying the issue: measuring footprints; 1.3 Communication: telling the whole story; 1.4 Structure of this book; References; 2 Greenhouse gas emissions from global dairy production; 2.1 Introduction; 2.2 Methods for calculating emissions; 2.2.1 Model description; 2.2.2 Database and data sources; 2.3 Total emissions of the dairy sector; 2.3.1 Global overview; 2.3.2 Intensification of dairy production and regional trends
2.3.3 Post-farm-gate emissions2.3.4 Sensitivity, uncertainty and validation; 2.4 Discussion; 2.4.1 Contribution to climate change; 2.4.2 Efficiency and potential for mitigation; References; 3 Life cycle assessment; 3.1 Introduction; 3.2 Current life cycle assessment; 3.2.1 Impacts associated with land use; 3.2.2 Global, regional and local effects; 3.2.3 Water use; 3.3 Life cycle assessment in application; 3.4 Life cycle assessment of dairy products; 3.4.1 Allocation; 3.4.2 Results of LCA; 3.5 Life cycle assessment in strategy and policy; Acknowledgements; References 4 Sustainability and resilience of the dairy sector in a changing world: a farm economic and EU perspective4.1 Introduction; 4.1.1 Background; 4.1.2 Purpose and focus; 4.1.3 Sustainability and dairy; 4.2 Dairy economics and sustainability; 4.2.1 Sustainability and resilience of the firm; 4.2.2 Profitability and the family farm; 4.2.3 Competitiveness; 4.3 Sustainability evaluation of the EU dairy sector; 4.3.1 Economic sustainability (profit); 4.3.2 Environmental sustainability (planet); 4.3.3 Social sustainability (people); 4.4 Agricultural policy; 4.5 Conclusion; References 5 Dairy processing5.1 Introduction; 5.2 Key unit operations and their water and energy use; 5.2.1 Milk pre-treatment; 5.2.2 Milk heat treatment; 5.2.3 Evaporation; 5.2.4 Drying; 5.2.5 Membrane filtration; 5.2.6 Cleaning; 5.2.7 Storage (conditioning, cooling); 5.2.8 Utilities (heat generation, cold generation); 5.3 Possibilities for optimisation; 5.3.1 General process optimisation; 5.3.2 Energy use; 5.3.3 Water use; 5.3.4 Waste stream valorisation; 5.4 Revisiting dairy processing: breakthrough technologies; 5.4.1 Model-based dairy production; 5.4.2 High solids evaporation and drying References6 The role of packaging in a sustainable dairy chain; 6.1 Introduction; 6.2 Packaging sustainability: a growing market expectation; 6.2.1 Consumer expectations; 6.2.2 Worldwide legislative pressures; 6.2.3 Packaging: a priority focus for NGOs; 6.2.4 Retailers: the gateway to sustainable markets; 6.2.5 Some consequences for dairy packaging; 6.3 Packaging's contribution to dairy sustainability; 6.3.1 Packaging in the analysis of the dairy chain's environmental impacts; 6.3.2 Packaging's life-cycle environmental performance 6.3.3 Driving packaging's contribution to environmental impact reductions |
| Record Nr. | UNINA-9910141500903321 |
| New York, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Sustainable dairy production [[electronic resource] /] / edited by Peter de Jong
| Sustainable dairy production [[electronic resource] /] / edited by Peter de Jong |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (282 p.) |
| Disciplina | 636.2/142 |
| Altri autori (Persone) | JongPeter de <1965-> |
| Soggetto topico |
Dairy engineering
Dairy products Sustainable engineering |
| ISBN |
1-118-48945-4
1-299-15921-4 1-118-48946-2 1-118-48947-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Sustainable Dairy Production; Copyright; Contents; Preface; Contributors; 1 Introduction; 1.1 Sustainability and the dairy industry: hype or trend?; 1.2 Quantifying the issue: measuring footprints; 1.3 Communication: telling the whole story; 1.4 Structure of this book; References; 2 Greenhouse gas emissions from global dairy production; 2.1 Introduction; 2.2 Methods for calculating emissions; 2.2.1 Model description; 2.2.2 Database and data sources; 2.3 Total emissions of the dairy sector; 2.3.1 Global overview; 2.3.2 Intensification of dairy production and regional trends
2.3.3 Post-farm-gate emissions2.3.4 Sensitivity, uncertainty and validation; 2.4 Discussion; 2.4.1 Contribution to climate change; 2.4.2 Efficiency and potential for mitigation; References; 3 Life cycle assessment; 3.1 Introduction; 3.2 Current life cycle assessment; 3.2.1 Impacts associated with land use; 3.2.2 Global, regional and local effects; 3.2.3 Water use; 3.3 Life cycle assessment in application; 3.4 Life cycle assessment of dairy products; 3.4.1 Allocation; 3.4.2 Results of LCA; 3.5 Life cycle assessment in strategy and policy; Acknowledgements; References 4 Sustainability and resilience of the dairy sector in a changing world: a farm economic and EU perspective4.1 Introduction; 4.1.1 Background; 4.1.2 Purpose and focus; 4.1.3 Sustainability and dairy; 4.2 Dairy economics and sustainability; 4.2.1 Sustainability and resilience of the firm; 4.2.2 Profitability and the family farm; 4.2.3 Competitiveness; 4.3 Sustainability evaluation of the EU dairy sector; 4.3.1 Economic sustainability (profit); 4.3.2 Environmental sustainability (planet); 4.3.3 Social sustainability (people); 4.4 Agricultural policy; 4.5 Conclusion; References 5 Dairy processing5.1 Introduction; 5.2 Key unit operations and their water and energy use; 5.2.1 Milk pre-treatment; 5.2.2 Milk heat treatment; 5.2.3 Evaporation; 5.2.4 Drying; 5.2.5 Membrane filtration; 5.2.6 Cleaning; 5.2.7 Storage (conditioning, cooling); 5.2.8 Utilities (heat generation, cold generation); 5.3 Possibilities for optimisation; 5.3.1 General process optimisation; 5.3.2 Energy use; 5.3.3 Water use; 5.3.4 Waste stream valorisation; 5.4 Revisiting dairy processing: breakthrough technologies; 5.4.1 Model-based dairy production; 5.4.2 High solids evaporation and drying References6 The role of packaging in a sustainable dairy chain; 6.1 Introduction; 6.2 Packaging sustainability: a growing market expectation; 6.2.1 Consumer expectations; 6.2.2 Worldwide legislative pressures; 6.2.3 Packaging: a priority focus for NGOs; 6.2.4 Retailers: the gateway to sustainable markets; 6.2.5 Some consequences for dairy packaging; 6.3 Packaging's contribution to dairy sustainability; 6.3.1 Packaging in the analysis of the dairy chain's environmental impacts; 6.3.2 Packaging's life-cycle environmental performance 6.3.3 Driving packaging's contribution to environmental impact reductions |
| Record Nr. | UNINA-9910817606803321 |
| New York, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
