Better Dairy Methods
Author | : J. H. Frandson |
Publisher | : |
Total Pages | : 56 |
Release | : 1909 |
Genre | : Agriculture |
ISBN | : |
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Author | : J. H. Frandson |
Publisher | : |
Total Pages | : 56 |
Release | : 1909 |
Genre | : Agriculture |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 34 |
Release | : 1914 |
Genre | : Agriculture |
ISBN | : |
Author | : Julius Herman Frandsen |
Publisher | : |
Total Pages | : 48 |
Release | : 1909 |
Genre | : Dairy farming |
ISBN | : |
Author | : Ariong, Richard M. |
Publisher | : Intl Food Policy Res Inst |
Total Pages | : 27 |
Release | : 2024-07-31 |
Genre | : Political Science |
ISBN | : |
Quality upgrading may be lagging in value chains where the assessment and traceability of the quality of the underlying commodity is challenging. In Uganda's southwestern milk shed, a variety of initiatives are trying to increase the quality of raw milk in dairy value chains. These initiatives generally involve the introduction of technologies that enable measurement of key quality parameters at strategic nodes in the value chain, in conjunction with a system that allows for tracking of these parameters throughout the supply chain. In this paper, we use a combination of focus group discussions, key informant interviews, and quantitative data that is generated by these initiatives to document outputs, describe emerging outcomes, and reflect on the potential impact. We find clear evidence that milk quality improved, but the effects on milk prices are more subtle.
Author | : Hammond Crawford |
Publisher | : |
Total Pages | : 222 |
Release | : 1924 |
Genre | : Calves |
ISBN | : |
Author | : Clarence Bronson Lane |
Publisher | : |
Total Pages | : 12 |
Release | : 1908 |
Genre | : Milk |
ISBN | : |
Author | : Carl William Larson |
Publisher | : |
Total Pages | : 88 |
Release | : 1916 |
Genre | : Cost accounting |
ISBN | : |
Author | : Megh R. Goyal |
Publisher | : CRC Press |
Total Pages | : 380 |
Release | : 2019-09-30 |
Genre | : Science |
ISBN | : 0429555105 |
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Author | : United States. Bureau of Animal Industry |
Publisher | : |
Total Pages | : 448 |
Release | : 1911 |
Genre | : Veterinary medicine |
ISBN | : |
Author | : A. Leitch |
Publisher | : |
Total Pages | : 266 |
Release | : 1920 |
Genre | : Dairy cattle |
ISBN | : |