About Book

Milk is as ancient as humankind itself, as it is the substance created to feed the mammalian infant. All species of mammals, from humans to whales, produce milk for this purpose. Dairy science refers to the study of milk production along with the production of cheese, yogurt, butter, etc. It covers all aspects of dairy science and technology including husbandry, welfare and behaviour, health, physiology, biochemistry and endocrinology of lactation, milk composition and processing. It also relates to the study of how physical, enzymatic, and microbial transformation and protection may be applied to milk to prolong its shelf life in the form of products such as pasteurized milk, cheese and fermented foods, butter, milk powders, protein products, nutritional formulations, etc. Furthermore, it is focused on innovation and optimization of processes for the conversion of milk into dairy products from the perspective of consumer health, sustainability, environmental footprint and food security for a growing global population, all while maintaining the nutrient richness of milk. This book explores all the important aspects of dairy science in the present-day scenario. It discusses in detail the concepts and applications of mycotoxins, dairy processing, membrane separation technology, exergetic assessment, metabolic stress, dairy animals and polymorphism. The book is a valuable compilation of topics, ranging from the basic to the most complex theories and principles in the field of dairy science and technology. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of the discipline. This compendium will be of immense interest for students, researchers, as well as practitioners associated with dairy science, animal science, nutrition, physiology, biochemistry, veterinary medicine and other related fields.

Preface............................................................................................................v

Chapter 1 Probiotic Supplement Improves the Health Status and Lactation Performance in Dairy Animals................................................................1

Abstract...................................................................................................1

1. Introduction............................................................................................2

2. Microbial composition of the GIT of dairy animals......................4

3. Selection of probiotics to improve milk yield.................................5

4. Physiology of dairy animal’s digestive system...............................5

5. Rumen microbiology............................................................................7

6. Culture-based method to develop the indigenous probiotic feed

to improve milk yield in dairy animals...........................................7

7. Experimental proof...............................................................................8

8. Recommendations...............................................................................15

Chapter 2 The Dairy Industry:

Process, Monitoring, Standards, and Quality....................................18

Abstract.................................................................................................18

1. Introduction..........................................................................................19

2. Milk processing...................................................................................22

3. Dairy processing stages.....................................................................25

4. Milk powders.......................................................................................28

5. Microbiological quality analyses......................................................31

6. Microorganisms and milk.................................................................32

7. Industry 4.0 in the dairy industry...................................................34

8. Conclusion............................................................................................35

Acknowledgements.............................................................................35

Conflict of interest..............................................................................36

Chapter 3 Niacin, Metabolic Stress and Insulin Resistance in Dairy

Cows.............................................................................................................46

Abstract.................................................................................................46

1. Introduction..........................................................................................47

2. Metabolic stress in cows....................................................................47

3. Pharmacokinetics of niacin, NAD and NADP..............................49

4. Effects of niacin administration on lipolysis, ketogenesis and

oxidative stress....................................................................................54

5. Effects of niacin administration on insulin resistance.................58

6. Effects of niacin administration on the inflammatory response

following metabolic stress.................................................................61

7. Conclusion............................................................................................62

Chapter 4 Exergetic Assessment in Dairy Industry.............................................71

Abstract.................................................................................................71

1. Introduction..........................................................................................71

2. Methodology........................................................................................76

3. Applications of exergy analysis on dairy processes....................85

4. Conclusion............................................................................................91

Acknowledgements.............................................................................91

Conflict of interest..............................................................................92

Nomenclature.......................................................................................92

Greek letters.........................................................................................92

Subscript................................................................................................92

Chapter 5 Membrane Technology and Water Reuse in a Dairy Industry.....96

Abstract.................................................................................................96

1. Introduction..........................................................................................96

2. Water in the dairy industry..............................................................97

3. Final considerations..........................................................................110

Chapter 6 The Application of Membrane Separation Technology in the Dairy

Industry.....................................................................................................114

Abstract...............................................................................................114

1. Introduction........................................................................................114

2. Applications of membrane separation technology in the dairy

industry...............................................................................................115

3. Conclusion..........................................................................................120

Acknowledgements...........................................................................120

Chapter 7 Ultraviolet Light Applications in Dairy Processing.......................129

Abstract...............................................................................................129

1. Introduction........................................................................................129

2. UV light technology.........................................................................131

3. The applications of UV light in dairy industry..........................136

4. Efficacy of UV light on dairy products........................................138

5. Quality effects of UV light on dairy products............................144

6. Legislations on UV light application in the production, processing

and handling of food.......................................................................146

Chapter 8 Dairy Cows Health Risk: Mycotoxins...............................................153

Abstract ..............................................................................................153

1. Introduction........................................................................................153

2. Mycotoxin occurrence and mycotoxicosis....................................155

3. Combined mycotoxins......................................................................169

4. Prevention and treatment................................................................170

5. Conclusions........................................................................................172

Chapter 9 Milk Proteins’ Polymorphism in Various Species of

Animals Associated with Milk Production Utility .......................178

1. Introduction........................................................................................178

2. Location of genes and the frequency of alleles conditioning the

synthesis of selected milk proteins in most species of animals

used for milk productivity..............................................................181

3. Milk protein genes as markers of production traits..................192

4. The modification of milk composition through genetic

engineering.........................................................................................201

5. Conclusion..........................................................................................201

Citation......................................................................................................215

Index...........................................................................................................217

About Author

Dominque Rager obtained his Ph.D. in Dairy Science from Public State University, Iowa. His primary areas of scholarly interests lie in the fields of milk preservation, milk pasteurization and milking machines. He is a Senior Lecturer at Agriculture Research University, Malatya. Rager has written numerous technical papers, articles and books on dairy factory processes, animal reproduction, sources of protein for animal production and animal diseases. His specialized area of working is the dairy farming and animal nutrition.