Home
Dairy Economics cover
Premium Field Guide

Dairy Economics

₹399one-time

Available inతెలుగుEnglish

One purchase includes every language listed, and any added later.

Understand the financial and business aspects of dairy farming. This unit introduces production costs, farm budgeting, milk pricing, profitability, marketing, resource management, and dairy entrepreneurship. Gain practical insights into evaluating farm performance and making informed decisions for sustainable dairy business growth.

See what's inside — 1 chapter
Instant Access
Secure Payment
1 Year Access
Secure CheckoutPowered by Razorpay

Instant access is granted upon successful payment.

What's Inside This Book

Table of Contents

1 chapter, 29 topics

    1. 1.1Dairy Economics – IntroductionPage 1
    2. 1.2Financial Principles That Contribute to Profitability in the Dairy IndustryPage 6
    3. 1.3Key Records and Auditing Maintained in Milk Cooperative SocietiesPage 8
    4. 1.4Dairy Self-Employment OpportunitiesPage 11
    5. 1.5Infrastructure for White RevolutionPage 13
    6. 1.6Anand Pattern Dairy Cooperative SystemPage 15
    7. 1.7White RevolutionPage 17
    8. 1.8Importance of Dairy EconomicsPage 19
    9. 1.9Milk Pricing MethodsPage 23
    10. 1.10Cattle InsurancePage 26
    11. 1.11Dairy MarketingPage 28
    12. 1.12Methylene Blue Reduction Test – MBRTPage 31
    13. 1.13Milk-Borne Zoonotic DiseasesPage 33
    14. 1.14Physical Properties of MilkPage 36
    15. 1.15Pre-Slaughter Handling and Care of AnimalsPage 38
    16. 1.16Ante-Mortem InspectionPage 41
    17. 1.17Post-Mortem InspectionPage 44
    18. 1.18Methods of Animal SlaughterPage 47
    19. 1.19Electrical, Gas Stunning and Sticking MethodsPage 51
    20. 1.20Main Processes Conducted in the Abattoir / Slaughterhouse OperationsPage 54
    21. 1.21Slaughterhouse / Abattoir EquipmentPage 56
    22. 1.22Slaughterhouse By-Products, Organ Collection, and Storage MethodsPage 57
    23. 1.23CasingsPage 59
    24. 1.24Curing, Carcass Utilization, Rendering, and Sausage ProductionPage 60
    25. 1.25Spoilage of Meat and the Microorganisms That Cause ItPage 64
    26. 1.26Meat Preservation MethodsPage 66
    27. 1.27Physical Properties of MeatPage 70
    28. 1.28Physical Characteristics for Detecting Meat AdulterationPage 72
    29. 1.29Detergents and SanitizersPage 75

Chapter and topic names only. The full book opens in your library after purchase.