Encyclopedia of Dairy Sciences
Encyclopedia of Dairy Sciences

Author:

Publisher: Academic Press

Published: 2011-03-25

Total Pages: 4072

ISBN-13: 0123744075

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Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Work Organization and Human Resource Management
Work Organization and Human Resource Management

Author: Carolina Machado

Publisher: Springer

Published: 2014-05-07

Total Pages: 185

ISBN-13: 3319063766

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This book provides support to academics as well as managers, who deal with policies and strategies related to work issues. Effective work practices and good employee relations are a real necessity of nowadays organizations, as they can help to reduce absenteeism, employee turnover and organizational costs. Instead, they support high levels of commitment, effectiveness, performance as well as productivity. The book focusses on the implications of those changes in productivity and organizations management. It explores the models, tools and processes used by organizations in order to help managers become better prepared to face the challenges and changes in work and consequently, in the way how to manage todays' organizations.

Milk-quality Improvement Program for 4-H Dairy Clubs
Milk-quality Improvement Program for 4-H Dairy Clubs

Author: C. J. Babcock

Publisher:

Published: 1932

Total Pages: 1020

ISBN-13:

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The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.