Sustainable and Environmentally Friendly Dairy Farms

ISBN-13: 9783030460594 / Angielski / Miękka / 2020 / 112 str.

Santiago García-Yuste

Spis treści

Greenhouse Gases and Carbon Footprint.- Animal Production.- Husbandry: Milk production.- The State-of-the-Art of CO2 Capture.- CO2-Rumen Fermentation Process Strategy

O autorze

Santiago García-Yuste received his B.A. from the University of Alcala (UAH) in Spain, in 1990 and his Ph.D. in Inorganic Chemistry from the University of Castilla-La Mancha (UCLM) in Spain, in 1995 under the guidance of Professors A. Otero and A. Antiñolo, where he began pursuing research in Organometallic Chemistry. He completed his postdoctoral studies with Professor Lutz H. Gade at the University of Wuerzburg (Germany) in 1997. He then returned to the UCLM, where he is now a Lecturer in Inorganic Chemistry at the Faculty of Chemical Sciences and Technologies. His research interests are chiefly in hydride niobocene organometallic chemistry research including “non-classical” di-hydrogen complexes and ROP polymerization processes. Since 2012 he has increasingly focused on carbon dioxide utilization (CDU)-based environmental strategies for minor CO2 sources (CO2-AFP strategy and CO2-RFP strategy). 

Blurb

Sustainable and Environmentally Friendly Dairy Farms presents an innovative environmental proposal. While chiefly focusing on dairy farms, the environmental solution it describes is applicable to the entire livestock sector.   

The book is divided into five chapters, the first of which addresses the carbon footprint of dairy farms. Chapter two provides an overview of the animal production system, focusing on the physiology of the ruminant stomach and the greenhouse gases emitted by dairy cows. In turn, the third chapter covers dairy farm systems, explaining both intensive and extensive husbandry systems. The book’s final two chapters present the-state-of-art in CO2 capture, and describe a new and innovative CO2-RFP strategy. 

Given its scope, the book will be of interest to chemists, biologists, biotechnologists, and researchers active in agriculture and food-related areas, as well as those working in the food and dairy industry.