Dairy science

Dairy science

The scientific study of dairy and related disciplines including biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health quality assurance, sanitation, microbiology and bacteriology.

Industry: Agriculture

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Dairy science

Acute

Agriculture; Dairy science

Used to describe disease where symptoms are readily evident. Treatment is generally required.

Antibiotic residues

Agriculture; Dairy science

The presence of traces of antibiotics or their derivatives in milk or meat.

Bulk tank

Agriculture; Dairy science

A refrigerated, stainless steel vessel in which milk is cooled quickly to 2 to 4°C (35 - 39°F) and stored until collected by a bulk tank truck for shipping to the milk plant.

Cheese curd

Agriculture; Dairy science

The clumps of casein and other milk components that are formed during the cheese making process. These curds are then pressed into blocks or barrels for proper ageing and curing of the cheese.

Bucket milking system

Agriculture; Dairy science

A system in which the milk coming from the cow is drawn into a bucket or pail and manually transferred to a collection area or the milk house.

Churning

Agriculture; Dairy science

The process of stirring and agitating cream in the process of making butter. Churning causes the fat globules in cream to clump together and separate from the liquid.