Dictionary

The process of treating and reusing water in dairy production and processing to reduce consumption and waste. For example, using water recycling systems to minimize water usage and improve sustainability in dairy operations.

The practices and methods used to raise beef cattle for meat production, including breeding, feeding, and health care. For example, managing beef cattle production to produce high-quality meat and ensure profitability.

A dairy product made by churning cream to separate the butterfat from the buttermilk. Butter is used in cooking and baking for its rich flavor and texture. For instance, producing butter from high-fat cream for baking and culinary applications.

The process of rendering animals unconscious before slaughter to ensure humane treatment. Stunning methods include captive bolt, electrical, and gas. For example, using captive bolt stunning to ensure humane and ethical slaughter of cattle.

A measure of the concentration of alkaline substances in soil, which affects nutrient availability and plant growth. Soil alkalinity is expressed as pH, with higher values indicating more alkaline conditions. For example, testing soil pH and applying sulfur to lower pH levels and improve soil conditions for crop growth.

The practices and strategies used to manage feedlots, including feeding, health care, and environmental control. For example, implementing feedlot management practices to optimize growth rates and ensure animal welfare.

The examination of dairy farms and processing facilities to ensure compliance with regulations and standards. For example, conducting dairy inspections to verify that milk production and processing meet health and safety requirements.

The provision of honeybee colonies for pollination of crops, including the negotiation and management of pollination contracts. For example, offering pollination services to support crop production and ensure adequate pollination.

The pharynx of cattle, often used in traditional dishes and for making pet food. For example, producing beef pharynx for culinary and specialty markets.

The weight of an animal’s carcass immediately after slaughter, before cooling and processing. Hot carcass weight is used to determine dressing percentage and yield. For example, measuring hot carcass weight to assess meat production efficiency.