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Nieto, Rubén D. "The dairy technology systen in Venezuela /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487846885776457.
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Weiss, Daniel. "Interaction between dairy cow physiology and milking technology." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=972579133.
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Bulale, Abdinasir Ibrahim. "Smallholder dairy production and dairy technology adoption in the mixed farming system in Arsi Highland, Ethiopia /." Berlin : Köster, 2000. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009047143&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Olynk, Nicole J. "Economic analyses of reproduction management strategies and technologies on U.S. dairy farms." Diss., Connect to online resource - MSU authorized users, 2008.
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Thesis (M.S.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.Title from PDF t.p. (viewed on July 28, 2009) Includes bibliographical references (p. 105-108). Also issued in print.
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Borchers, Matthew Richard. "AN EVALUATION OF PRECISION DAIRY FARMING TECHNOLOGY ADOPTION, PERCEPTION, EFFECTIVENESS, AND USE." UKnowledge, 2015. http://uknowledge.uky.edu/animalsci_etds/45.
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Precision dairy farming technologies provide a variety of functions to dairy farmers. Little is known about dairy producer perception of these technologies. A study was performed to understand dairy producer perception of parameters monitored by precision dairy farming technologies. Calving has potential to be predicted using these same parameters and technologies. A second study was performed using two commercially marketed technologies in calving prediction. In order for these technologies to generate accurate and useful information for dairy farm use, they must accurately quantify these parameters. The final study evaluated the accuracy of five commercially marketed technologies in monitoring feeding, rumination, and lying behaviors.
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Hamilton, Jeffrey Hunt. "Photochemical Protection of Riboflavin and Tetrapyrroles with Light Scattering Technology." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/76811.
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The effectiveness of titanium dioxide (TiO?) in polyethylene films at preventing the photooxidation of riboflavin in a model solution was evaluated. Five different TiO? loads (0.5-8.0 wt%), each at 3 different thicknesses (50-100 um) were evaluated. A photochemical reactor, equipped with a 350W mercury lamp, provided full spectrum light or narrow bandwidth wavelength exposure, using filters allowing transmission at 25 nm wavebands at maximum peak height at 450, 550, or 650 nm. Riboflavin concentration was measured by HPLC over 8 hours of exposure. Increased TiO? load and thickness significantly affected riboflavin photooxidation (p<0.05). TiO? load had more influence on protection provided to riboflavin than did film thickness. Film opacity correlated linearly with decreased photooxidation (R2 of 0.831 & 0.783 for full spectrum and 450 nm bandpass-filter sets, respectively). Riboflavin photooxidation proceeded most rapidly with the full spectrum exposure (light intensity 118 ° 17.3 mW). Photooxidation occurred in the 450 nm bandpass-filter, but not for 550 & 650 nm sets (light intensities of 2.84 °0.416, 3.36 °0.710, and 0.553 ° 0.246 mW, respectively). Effect of fluorescent light-exposure (2020-1690 lux) on the same system was monitored over 2 days. Riboflavin degradation in the photoreactor proceeded ~300 times faster than under fluorescent lighting. Riboflavin degradation was found to significantly increase with the addition of chlorophyll-like tetrapyrroles (p<0.05). Riboflavin was found to significantly decrease the degradation rate of the tetrapyrroles pyropheophytin a and pheophytin a (p<0.05). The decrease in rate was not significant for chlorophyll a (p>0.05).Master of Science in Life Sciences
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Arias, Pedro M. "Efficiency and technical change in milk production in north-west Uruguay." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298483.
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McAstocker, Michael. "The effects of dietary dairy products on mammalian cholesterol metabolism." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317559.
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Eastwood, Callum Ross. "Innovatoive precision dairry systems : a case study of farmer learning and technology co-development /." Connect to thesis, 2008. http://repository.unimelb.edu.au/10187/3530.
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Scott, David L. "UHT processing and aseptic filling of dairy foods." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.
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Grinter, Lori Nicole. "VALIDATION OF AN AUTOMATED BEHAVIOR MONITORING COLLAR, AND EVALUATION OF HEAT STRESS ON LACTATING DAIRY COW BEHAVIOR WITH ACCESS TO A FREE CHOICE SOAKER." UKnowledge, 2019. https://uknowledge.uky.edu/animalsci_etds/101.
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Precision dairy technologies (PDT) are becoming more accessible and are therefore becoming more common on commercial dairy farms and in dairy research. Prior to any use of PDT, one should understand the precision, accuracy and bias of the device by a validations studies before interpreting the behavior measurements. Thus, the objective of the first section of my thesis is to validate ruminating, feeding and resting measurements of a behavior monitoring collar used in the second section. Precision dairy technology is used in heat stress studies to compare behavior of cows exposed to different heat stress treatments or abatement strategies. Heat stress is an important issue to research because it negatively affects cow behavior, physiology, and therefore production in lactating dairy cows. The objective of the second section is to assess the ability of a free choice soaker to reduce heat stress measured utilizing PDT and compare use of a free choice to a soaker in addition to one of the two treatments 1) no mandatory soakings, or 2) two mandatory soakings.
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Moyo, Patience Sibongile. "Discrete choice analysis of the feed technology decisions of smallholder dairy farmers in Zimbabwe." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ60473.pdf.
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Manshadi, Faezeh Dehghan. "Occurence of pathogenic and indicator microorganisms on produce irrigated with dairy wastewater." Diss., The University of Arizona, 2003. http://hdl.handle.net/10150/289980.
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This project was designed to assess the potential for contamination of produce during irrigation with wastewater from animal operations. Dairy wastewater from the University of Arizona Campus Dairy Research Center was used to irrigate three different types of vegetable crops: lettuce, carrot, and bell pepper. This study was conducted over two consecutive years. The crops were planted in February and vegetables were harvested from May through July. Irrigation water and vegetable samples were examined for Escherichia coli, Clostridium perfringens, Listeria monocytogenes, and coliphage. In the dairy wastewater, E. coli concentrations averaged 5.7 x 10⁵ MPN/100 mL in the first year (2000), and 9.9 x 10⁷ MPN/100 mL in the second year (2001). C. perfringens concentrations were nearly the same in both years (1.7 x 10⁴ and 3.4 x 10⁴ CFU per 100 mL). Coliphage averaged 2.0 PFU/mL in 2000 and 1.3 x 10⁴ PFU/mL in 2001 in wastewater. E. coli was detected with greater frequency on carrots (100 and 96%) succeeded by lettuce (67 and 96%) and bell peppers (63 and 58%). The same was true for C. perfringens : carrots (100%), lettuce (86 and 88%), and bell peppers (100 and 50%). Coliphages were not detected on any of the vegetable crops except for average concentrations of 2 PFU/g on lettuce in the first year. L. monocytogenes was not detected on any of the vegetable samples. ANOVA test results indicates that E. coli and C. perfringens concentrations on three crops were statistically different (p < 0.0001) which suggest that the degree of contamination on the surface of the vegetables depends on where the edible portion of the crop is situated (above the soil or under the soil). The greatest contamination occurred on the carrots followed by lettuce and bell peppers. E. coli and C. perfringens were recovered from the carrots, bell peppers, and soil 55 days after wastewater irrigation of the plots had ceased. Positive correlations (p < 0.05) were found between E. coli and C. perfringens density and soil moisture content. The greatest risk of infection from pathogenic E. coli (O157:H7) occurs from consumption of lettuce and carrots. The annual risk of infection from consumption of all three vegetables was above the acceptable risk of 1:10,000 per year. The results of this study suggest that a more strict irrigation water quality standard for root and leafy vegetables might be appropriate to prevent the risk of infection in exposed population.
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Mayo, Lauren M. "ASSESSING THE EFFICACY OF AUTOMATED DETECTION OF ESTRUS IN DAIRY CATTLE." UKnowledge, 2015. http://uknowledge.uky.edu/animalsci_etds/51.
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The detection of estrus continues to be a primary factor contributing to poor reproductive performance in modern dairy cattle. The objectives of this research were 1) to evaluate performance of automated detection of estrus using a reference standard of ovulation detection with temporal progesterone patterns 2) to evaluate the efficacy of parameters measured by automated detection of estrus systems 3) to evaluate the efficacy of alerts generated by several commercially available systems used for automated detection of estrus and 4) to determine the differences in these parameters among cows with or without poor health conditions at the time of estrus. Systems used for automated detection of estrus can perform better than the previous original reference standard, visual observation for standing behaviors. All systems used for automated detection of estrus tested were similar for estrus detection efficiency.
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Zhang, Hui. "Pilot scale application of microwave technology for dairy manure treatment and nutrient recovery through struvite crystallization." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44766.
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Excessive use of nutrients in agriculture has been significant surface and groundwater pollution sources. A pilot scale treatment process was developed for the purposes of phosphorus and ammonia recovery from dairy manure slurry. A novel advanced oxidation process combining hydrogen peroxide, microwave, and sulphuric acid was studied for its abilities to solubilise nutrients and metals in manure. The treated manure was then used for struvite crystallization to recover phosphates and ammonia in a commercially viable fertilizer form.
Using dairy manure, as a phosphate source for struvite crystallization, had some foreseeable challenges. The majority of phosphorus in dairy manure slurry was insoluble, thus unsuitable for struvite crystallization. A synergistic nutrient solubilisation effect was found when manure was treated. As high as 101.7 ± 4.3% of total phosphorus was solubilised as phosphate, and 94.9 ± 4.7% of total nitrogen was solubilised as ammonia. High suspended solids concentration in manure slurry, thought to impede struvite crystallization, was also overcome through microwave treatment to destabilise manure solids from suspension. As high as 2.00 Log reduction in total suspended solids was achieved by gravity clarification. Manure contains high levels of calcium that would compete against struvite for phosphate precipitation. Oxalic acid was tested as a potential reagent to use for calcium removal from dairy manure. Up to 97.2% soluble Ca removal, by calcium oxalate precipitation was observed.
The treated dairy manure was then used as influent material for struvite crystallization. Under various reaction conditions, it was found that phosphorus reduction between 69% and 99% was achievable. Roughly 25% nitrogen removal was observed under all reactor conditions. An interesting observation from the crystallization experiments was that pellet morphologies and compositions varied with reaction conditions. The potassium containing mineral hazenite was found to coexist in the struvite pellets. The ability to extract potassium from dairy manure was not only beneficial to the dairy industry, but may also create a fertilizer of higher economical and nutritional value, than struvite alone.
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Matheson, Rob. "The economic effects of supply management on technology adoption in the Quebec and Ontario dairy sector /." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63896.
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Edirisinghe, Jagath Chaminda. "Technology Adoption,Efficiency and Market Access of Smallholder Dairy Producers in Sri Lanka : A Bayesian Perspective." Thesis, University of Reading, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.533784.
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Gao, Yongchun 1977. "The application of Web Ontology Language for information sharing in the dairy industry /." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97957.
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In this thesis the Semantic Web and its core technology---Web Ontology Language (OWL)---were studied. Considering the features of the different units involved in the dairy industry, OWL, in its capacity as an ontology description language, can be used to encode and thus exchange ontology among the units in the dairy industry. After creation of OWL file using Protege, an OWL parser was programmed to decode the ontology and data contained in the OWL file. Based on these investigations, it was determined that OWL can be used to encode, exchange, and decode data between farms and the units that interact with them, although large volumes of data among the service agencies pose certain challenges in terms of transfer size. A structure of the Semantic Web services in the dairy industry is proposed for Semantic Web Service registration, search and usage related to certain farm-management tasks. With the help of the Semantic Web and OWL, one can expect a more efficient data processing in the future dairy industry.
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Kuş, Yasemin. "Improving delivery accuracy by designing an individualised maintenance strategy : A case study at Arla Foods Stockholm dairy." Thesis, KTH, Industriell produktion, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-215967.
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Venard, Kathryn Lyn. "A feasibility study of operating a sheep dairy in central Iowa." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1056.
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Sweetman, Paul J. "Evaluating the Fate of Manure Nitrogen in Confined Dairy Waste Operations: a Full-Scale Waste Analysis and Start-Up Protocol for an Anammox-Based Treatment Technology Applicable to Dairy Waste Management." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/41237.
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In an effort to develop cost-effective technologies for the removal of ammonium nitrogen from dairy waste, a novel biological wastewater treatment process, utilizing anaerobic ammonium oxidation (anammox), referred to as Oxygen-Limited Autotrophic Nitrification and Denitrification (OLAND) was examined. Due to the potential use of OLAND-based systems in dairy manure management, a detailed water quality assessment of a modern dairy farm manure treatment-system was conducted. The Johnson Highland Dairy Farm, Glade Spring, Virginia, was selected for this assessment and a comprehensive analysis of the wastewater characteristics throughout the confined animal feeding operation was completed. The results suggest that ammonia concentrations in the anaerobic storage facility was high enough to justify use of treatment technologies that reduce ammonia loads in stored dairy waste. A lightly loaded Fixed Film Bioreactor (FFBR), in which the OLAND process was desired to occur, was then constructed in the laboratory and monitored over 51 days. Of particular interest was the time taken to achieve stable performance of this OLAND system. Furthermore, a protocol was developed to determine whether OLAND based metabolism was occurring. Ammonium nitrogen removal efficiency in the FFBR throughout the 51-day monitoring period was high, averaging approximately 95 % for the length of the study. From day 32 to 51, simultaneous removal of both ammonium and nitrite with a low level of concomitant nitrate production was observed, a key indicator of possible anammox activity. Stoichiometric ratios calculated for the FFBR compared favorably with those already established for OLAND systems. The developed protocol, incorporating anaerobic and aerobic batch experiments, to verify the occurrence of OLAND based metabolism did not yield expected results and described poorly what was being observed in the FFBR. Volatilization of ammonia during the experimental test was suspected and should be controlled when the protocol is performed in the future.Master of Science
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Sterrett, Amanda E. "Management and technology solutions for improving milk quality." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/27.
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Mastitis is one of the most common and expensive dairy cattle diseases. Mastitis prevention and management are key factors in herd health and improved milk quality. One objective of this research was to evaluate management solutions to maintain a low somatic cell count, based on survey responses from Kentucky dairy producers. Because hyperkeratosis may increase mastitis incidence, another objective of this research was to examine changes in teat end hyperkeratosis in a herd transitioning from a standard pulsation milking system to an individual quarter pulsation milking system. The last objective of this research was to evaluate technologies that monitored rumination time, neck activity, reticulorumen temperature, and milk yield as potential mastitis detection devices.
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Hansson, Helena. "Driving and restraining forces for economic and technical efficiency in dairy farms : what are the effects of technology and management? /." Uppsala : Dept. of Economics, Swedish University of Agricultural Sciences, 2007. http://epsilon.slu.se/2007108.pdf.
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Mokoena, Kingsley Katleho. "Airborne microbiota and related environmental parameters associated with a typical dairy farm plant." Thesis, Bloemfontein : Central University of Technology, Free State, 2013. http://hdl.handle.net/11462/160.
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Thesis (M. Tech. (Environmental health: Food safety )) - Central university of Technology, Free State, 2013Food processing plants and agricultural environments have a long-standing history of being known to provide a conducive environment for the prevalence and distribution of microorganisms which emanate as a consequence of activities undertaken in such premises. Microorganisms in the aforementioned environments may be found in the atmosphere (airborne), and/or on food contact surfaces. Airborne microorganisms from food handlers and in food products and raw materials (as part of bioaerosols) have in the past been implicated as having a potential to cause adverse health effects (especially in indoor environments) and therefore also to have economic implications. Recently their effect on food safety has received increased interest. The recent international interest in bioaerosols in the food industry has played a role in rapidly providing increased understanding of bioaerosols and their effects in different food processing environments. However, there is still a lack of research on the actual impact of bioaerosols over time in most of the food premises especially in Southern Africa and other developing countries. The overall purpose of this dissertation was to assess possible microbial contaminants and the role of selected environmental parameters on these microbes at a dairy farm plant in central South Africa. In relation to the purpose of the study, the objectives of this dissertation were to investigate and establish the food handler’s food safety knowledge, attitude, behaviour and practices. The sub-objective was to investigate the prevalence and distribution of microbial contaminants (both airborne and food contact surface populations), and concomitant environmental parameters. The microbe isolates from both investigations (i.e. air samples and food contact surfaces) were identified to strain level using matrix-assisted laser desorption ionization – time of flight mass spectrometry (MALDI-TOF MS). The findings of this study in relation to food handlers’ food safety knowledge, attitude, behaviour and practices indicated a dire need for training of employees as well as improved health and hygiene measures as emphasised by some of the identified strains. The environmental parameters (both indoor and outdoor) were similar, with no relationship established between airborne microbes’ prevalence and environmental parameters. The samples of the airborne microbial populations in both indoor and outdoor environments were similar. Airborne microbial counts at the dairy farm plant over the entire duration of the study ranged between 1.50 x 101cfu.m-3and 1.62 x 102cfu.m-3. Microbial counts on food contact surfaces ranged between 2.50 x 102 cfu.cm-2 and 1.10 x 105 cfu.cm-2 over the entire duration of the study. A wide variety of microorganisms (from air and food contact surfaces) such as the Gram-positive bacteria, Gram-negative bacteria, as well as fungi were present at the dairy farm plant. A number of the isolated genera have previously been associated with agricultural environments whilst others are associated with hospital environments. The positively identified strains were from genera such as Aeromonas, Arthrobacter, Candida, Pseudomonas, Pantoea, Citrobacter, Staphylococcus, Bacillus, Escherichia, Rhodococcus and Rhodotorula, amongst others. The isolation of microorganisms associated with food spoilage and foodborne disease outbreaks, which are known as indicator organisms such as Escherichia coli, Staphylococcus and Bacillus from both air and surface samples, signified possible faecal contamination and could be attributed to poor health and hygiene practices at the dairy farm plant. Despite the isolation of microorganisms associated with food spoilage and foodborne disease outbreaks, the isolation of microorganisms not usually associated with the food processing industry (usually associated with hospital environments) was an enormous and serious concern which suggested a need for further investigations at dairy farm plants as the implications of these pathogenic microorganisms in food is not known. The isolation of similar microorganisms from both the air samples and surface swabs suggests that airborne microbes have a potential of settling on food contact surfaces, therefore having a potential to contaminate dairy products which are known to be more prone to contamination and which, because of their nutritional status, serve as a good substrate for the growth of microorganisms.
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Cottone, Elyse. "Use of natural antioxidants in dairy and meat products : a review of sensory and instrumental analyses." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2267.
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Mackintosh, E. D. "The effect of monensin on in vitro rumen fermentation and in vivo rumen and total tract digestion and milk production in the dairy cow." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265711.
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Kashani, Alireza. "Factors affecting the availability and appropriateness of technology for dairy farmers in Golypayegan, Iran : a study of the Agricultural Information System (AIS)." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.301969.
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Jawad, Emad. "Technological benefits and potential of incorporation of probiotic bacteria and inulin in soft cheese." Thesis, University of Plymouth, 2016. http://hdl.handle.net/10026.1/4377.
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There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. The technological and functional characteristics of the starter culture strains Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, and probiotic bacterial strains Bifidobacterium animalis subsp. lactis BB12, Lactobacillus acidophilus LA-5 and Lactobacillus casei Shirota were investigated. The tests included the milk fermentation, resistance to salt and heat, bile and acid resistance, and growth at a range of temperatures. The probiotic strains differed in their resistance to salt, bile salts and acid. Inhibitory interactions between probiotic bacterial strains with each other and with starter culture strains were not detected. The probiotic bacteria and starter culture strains used have an ability to grow together on homofermentative and heterofermentative differential agar and fermentation of fructose in different levels. Non-starter cheese (NSC), cheese with starter strains (SCS), and cheese with starter and probiotic strains (PSC) were manufactured. The levels of mesophilic aerobic and lactic acid bacteria, moulds and yeasts, and Enterobacteriaceae were evaluated in all cheeses. Their contents of fat, total solids, salt and pH value were tested during 21 days of storage at 2-5°C. Starter culture strains contributed to maintaining the quality of all cheeses, through decreasing the viable count of some undesirable microbes. Cheeses differed in the intensity of the crumbliness attribute, and in preference and intensity of colour attribute. The colour of starter soft cheese, which was tested using a colorimeter, was closer to the colour of probiotic soft cheese than those cheeses which were manufactured without starter culture. The microbial status, storage conditions, rancidity, and the sensory characteristics of unripened soft cheese, which was manufactured with starter culture strains only, were determined during the storage for 50 days at 2-5°C, as well as during their shelf life for the product. Modified Atmosphere Packaging (MAP) contributed to slowing the growth of unwanted microbes, and decreased the values of TBA, TVB-N and TMA in soft cheese. Consequently, delaying the undesirable changes and maintaining the quality of the product and extending its shelf life, when compared with vacuum, brine, and air packaging methods, under the same storage conditions. Potential effects of inulin on the cheese quality and sensory characteristics of probiotic soft cheese were investigated. The cheeses differed in their loads of lactic acid bacteria, in addition to the total solids and water activity. The levels of probiotic bacterial strains were higher in probiotic soft cheese that manufactured with inulin than in cheese without inulin, with a potential in the formation synbiotic between the probiotic strains LA-5 and BB12 and inulin. Both cheeses were recorded to have high acceptance in the cheese attributes, in terms of appearance, aroma, colour texture and the overall acceptance. The presence of inulin increased the hardness of cheese under vacuum packaging, after storage for 14 days at 2-5°C.
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Louw, Celmarie. "Factors influencing the bacteriological quality of raw milk produced on dairy farms in Central South Africa." Thesis, Bloemfontein : Central University of Technology, Free State, 2013. http://hdl.handle.net/11462/204.
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Thesis (M. Tech. (Environmental health)) - Central University of technology, Free State, 2013Introduction Dairy farms in central South Africa produce a substantial amount of milk, which is sold in Bloemfontein, Free State. Large volumes of unpasteurized (raw) milk is collected on the dairy farms, which undergoes further processing before it reaches the consumer at the end of the production line. There is a large proportion of the population that, in most cases unknowingly, consumes raw milk that has bacterial counts substantially higher than legal standards. Poor quality unpasteurized milk is either sold as fresh milk in the informal market, or as dairy products, such as cheese, manufactured from unpasteurized milk. Consumers are therefore, in most cases, unaware of the poor quality dairy products they consume. Milk quality is usually assessed in terms of bacterial content, which include Escherichia coli, coliforms and total bacterial count. The bacterial quality of milk is influenced by a number of factors, including farming practices, structural design of the milking shed, herd health and quality of water used in the dairy. If the highest level of hygiene practices is maintained, contamination of the milk by pathogenic microorganisms will be controlled, however, any drop in the vigilance of hygiene practices could result in unacceptable high levels of pathogenic microorganisms resulting in poor quality raw milk. Poor quality raw milk will inevitably result in poor quality pasteurized milk, containing unacceptably high levels of pathogenic organisms, which will eventually reach the consumer. Objectives The objectives of this study were to assess the quality of milk and influencing factors of milk produced on 83 dairy farms that supply milk intended for further processing to the greater Mangaung region, Central South Africa. Influencing factors investigated included, water quality and hygiene of milk contact surfaces, namely pulsator surfaces and milk pipeline surfaces. Methods Standard sampling procedures were followed when milk was sampled from bulk milk tanks, water at the point of use in the dairy, as well as collection of surface swabs. Escherichia coli, coliforms, total bacterial counts and somatic cell counts in milk were determined in terms of the regulations relating to milk and dairy products, and for water in terms of drinking water standards. These data were analysed and the factors that directly influence bacterial quality of milk were identified. Results 93% of the dairy farms displayed E. coli in their bulk milk containers, which did not comply with the legal standard. For coliforms, 86% of the milk samples did not comply with the legal standard. The total bacterial count of 85% of the milk samples did comply with the legal standard. The somatic cell count of 42% of the milk samples did not comply with the legal standard. The pulsator surfaces as well as the milk pipeline surfaces of 13% of the dairy farms displayed the presence of E. coli. 80% of the pulsator surfaces and 78% of the milk pipeline surfaces did comply with the legal standard pertaining to coliforms. The total bacterial count of pulsator surfaces revealed that 19% complied, whereas 29% of the milk pipeline surfaces complied with the legal standard. The water data further revealed that 31% of the dairy farms contained E. coli in the water used in the dairies. 63% of the dairy farms contained more than the allowable number of coliforms in their water. Chi-square tests revealed significant differences (p > 0.05) between the presence or absence of E. coli in milk and water; the presence or absence of E. coli in milk and milk pipeline surfaces; the presence or absence of E. coli in milk and pulsator surfaces and the presence or absence of E. coli in milk and the positioning of the cows in the milking shed. When milk quality indexes were calculated for all the farms, only four farms were classified with excellent milk, the remainder were all classified as producing poor quality milk. The hygiene quality indexes revealed that the hygiene practices on all the farms were not up to standard. Discussion and conclusion The study revealed that the milk produced for commercial processing and distribution in the greater Mangaung region of central South Africa was of poor quality. It is often mistakenly believed that the pasteurization process will remove all microorganisms from milk. As this is not the case, it is of major concern that milk delivered commercially is not of acceptable quality. Furthermore, it could be concluded that the quality of milk products from raw milk were also probably not of acceptable quality. The results further revealed that the possible contributing factors to the poor quality milk produced by the 83 commercial dairy farms were; poor quality water used in dairy sheds and contaminated milk contact surfaces. From this study it could be concluded that the overall status of milk production on the 83 commercial dairy farms studied, did not meet the standards required for milk quality, water quality and hygiene practices.
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Markovska, Maria, and Ruben Svensson. "Evaluation of drift correction strategies for an inertial based dairy cow positioning system. : A study on tracking the position of dairy cows using a foot mounted IMU with drift correction from ZUPT or sparse RFID locations." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-263045.
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This thesis investigates the feasibility and performance of an inertial based positioning system for dairy cows in a barn environment. The investigated positioning method is pedestrian dead reckoning using inertial navigation with MEMS sensors. While this method is well known for human positioning applications, there has not been a lot of studies of its use on terrestrial animals. Since inertial based positioning systems are dependent on drift correction, the focus of the research is drift correction methods. Two methods, zero velocity update (ZUPT) and sparse locations, are compared with regards to positioning accuracy, energy consumption and sensor placement. The best positioning estimates are achieved by using ZUPT corrections at a sample rate of 10 Hz, resulting in a mean position drift of 0.2145 m=m. Using a proposed equidistant sample time based sleep mode scheme, this would require a theoretical supply current of 0.21 mA. It is also seen that better position estimates are obtained for sensors that are placed low and on the front legs. The sparse locations method suffers from severe position drift between the locations, resulting in unusable positioning data. A combination of ZUPT and sparse location yields less accurate positioning than ZUPT only.Denna masteruppsats undersöker genomförbarhet och prestanda av ett tröghetsbaserat positioneringsssystem för mjölkkor i en lada. Den undersökta metoden är död räkning för fotgängare mha. tröghetsnavigering med MEMSsensorer. Denna metod är välkänd för positionering av människor, men få studier har gjorts kring dess användbarhet för djur. Eftersom tröghetsbaserad navigering är beroende av driftkorrigering är detta fokuset för forskningen. Två olika metoder utvärderas, zero velocity update (ZUPT) och sparse locations, och en jämförelse görs med avseende på positionsnoggrannhet, energiförbrukning och sensorplacering.Bäst positionering uppnås med ZUPT-korrigeringar vid en samplingsfrekvens på 10 Hz, vilket ger ett medelvärde av positionsdrift på 0.2145 m=m. Om ett föreslaget ekvidistant samplingstidsbaserat schema för viloläge används skulle 10 Hz kräva en teoretisk matningsström på 0.21 mA. Vidare fås bättre positioneringsresultat för sensorer som är placerade lågt och på frambenen. Korrektionsmetoden med sparse locations ger en svår positionsdrift mellan platserna, vilket resulterar i oanvändbar positionsdata. En kombination av ZUPT och sparse locations ger sämre precision än om endast ZUPT används, samt ökar energiförburkningen på grund av behovet av ytterligare sensorer.
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Beard, Martin Gale. "The impact of intrinsic and extrinsic factors on the safety and quality of hard and semi-soft natural cheese." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1422.
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Thomson, Sean Richard. "Methane Production by a Packed-Bed Anaerobic Digester Fed Dairy Barn Flush Water." DigitalCommons@CalPoly, 2014. https://digitalcommons.calpoly.edu/theses/1329.
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Packed-bed digesters are an alternative to covered lagoon digesters for methane production and anaerobic treatment of dilute wastewaters such as dairy barn flush water. The physical media of packed-beds retain biofilms, often allowing increased treatment rates. Previous studies have evaluated several types of media for digestion of dilute wastewaters, but cost and media fouling have setback commercial development. A major operational cost has been effluent recirculation pumping.
In the present effort, a novel approach to anaerobic digestion of flush dairy water was developed at pilot-scale: broken walnut shells were used as a low-cost packed-bed medium and effluent recirculation was replaced by reciprocation mixing to decrease pumping costs and the risk of media clogging.
Three packed-bed digesters containing walnut shells as media were constructed at the on-campus dairy and studied for about six months. Over that time, several organic loading rates (OLRs), measured as both chemical oxygen demand (COD) and volatile solids (VS) were applied to the new packed-bed digesters to allow modeling of methane production. The influence of temperature on methane production was also investigated. Additionally, the study measured solids accumulation in the walnut shell packed-bed as well as the effectiveness and durability of walnut shells as packing media. Finally, a simple economic analysis was developed from the methane model to predict the financial feasibility of packed-bed digesters at flush water dairies under similar OLR conditions.
Three methane production models were developed from organic loading: saturation-type (following the form of the Monod equation), power and linear. The models were evaluated in terms of regression analysis and the linearity of experimental to predicted methane production. The best model was then chosen to develop the economic predictions. Economic predictions for packed-bed digesters were calculated as internal rate of return (IRR) using the methane models along with additional input variables. Comparisons of IRRs were made using electric retail rates of $0.10 to $0.20 per kilowatt-hour and capital cost subsidies from zero to 50%.
Sludge accumulation in the packed-bed was measured via change in porosity, and walnut shell durability was measured as the change in mass of representative walnut shells over the course of the study.
The linear-type model of methane production from volatile solids OLR best represented this data set. Digester temperature was not found to influence methane production in this study, likely due to the small daily average ambient temperature range experienced (14°C to 24°C) and the greater influence of organic loading. Porosity of the walnut shell packed-bed decreased from 0.70 at startup to 0.34±0.06 at the end of the six-month study, indicating considerable media fouling. Sludge accumulated in each digester from zero at startup to 281±46 liters at termination. Walnut shells in the packed-bed lost on average 31.4±6.3% mass during the study period which may be attributed to degradation of more readily bio-degradable cellulose and hemi-cellulose within the walnut shells.
Given the predicted methane production and media life, at present, the economic outlook for packed-bed digesters at commercial dairies is quite dependent on utility electrical rates, available subsidies and future improvements to packed-bed digester technology. The predicted IRRs ranged from below 0% (at 0% capital subsidy and $0.10/kWh) up to 25% (at 50% capital subsidy and $0.20/kWh) at large dairies (3000 milking cows). Increases in organic loading were not shown to necessarily increase IRR, particularly at OLRs above 10 g/Lliquid-d (as COD or VS). Ultimately, to better assess the value of packed-bed digesters for flush dairies, additional study is needed on topics such as sludge accumulation prevention, long-term walnut shell degradation, dairy barn flush water mixing, and more detailed economic analysis.
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Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.
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High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evaluated using pressure destruction time (PDT) and Arrhenius models. Kinetic data was well described by the first order model (R 2 > 0.90).The application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes.
Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted.
The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.
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Sanchez, Verapaz Asuncion Avelina Gonzalez. "Evolução de ácidos graxos e do perfil da textura durante a maturação de queijo Prato." Universidade de São Paulo, 2000. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-01092016-175652/.
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O queijo Prato tem grande expressão comercial no Brasil, trata-se de um queijo bem padronizado tecnologicamente e o melhor caracterizado comercialmente. A aceitabilidade do consumidor está relacionada com características físico-químicas e sensoriais do produto, as quais são influenciadas pela presença de culturas lácticas. O trabalho teve por objetivo acompanhar a evolução de ácidos graxos durante a maturação do queijo Prato e sua influência na textura. A produção do Queijo Prato foi feita em escala laboratorial com ou sem adição de cultura láctica nas proporções de 0,75% e 1,5%. Os queijos foram envasados e mantidos sob refrigeração. Determinou-se parâmetros físico-químicos no primeiro dia e após, quatro, sete, quatorze, vinte e vinte e cinco dias de fabricação. Estes, foram comparados com dados analíticos e sensoriais de queijos comerciais. Observou -se que o uso de culturas em proporção adequada parece ser essencial para a fabricação de Queijo Prato com atributos organolépticos de qualidade. A proporção de culturas afetou o tempo de coagulação, o rendimento, e a umidade da massa do queijo, entretanto, não afetou a composição de ácidos graxos da gordura do queijo Prato. A textura foi afetada, principalmente, pelo teor de umidade, pela proteólise e pela acidez do queijo.Prato cheese has a great commercial expression in Brazil, being well standardized technologically, and the best commercially characterized. Consumers acceptability is related with physico-chemical and sensorial characteristics of the product that are influenced by the presence of lactic cultures. The aim of this work was to follow fatty acids evolution during ripening and their influence in texture. Prato cheese was manufactured in laboratory scale, with and without addition of lactic cultures (0.75% and 1.5%). The cheese samples were stored under refrigeration. Physical-chemical analysis were carried out at the first day, and at 4, 7, 14, 20 and 25 days after manufacturing. The obtained data was compared with Prato cheese purchased in local market. It was concluded that the use of cultures in adequate proportions is essential for manufacture of Prato cheese with good organoleptic attributes. The cultures proportions affected coagulation time, yield, acidity, texture development, and fatty acids composition of the cheeses.
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Kamarád, Miroslav. "Komplexní návrh mini sýrárny." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2019. http://www.nusl.cz/ntk/nusl-400866.
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Food industry occupies a prominent place in branch of process engineering. From design process equipment point of view, great emphasis is placed on hygienic requirements, accuracy, reliability and above all safety. The diploma thesis is focused on comprihensive design of milk heating technology for cheese production with high-temperature curd. The diploma thesis describes technological and constructional design of technology. The diploma thesis also contains basic design of measurement and regulation.
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Broughton, Alistair David. "Hydrolysis and acidogenesis of farm dairy effluent for biogas production at ambient temperatures : a thesis presented in partial fulfilment of the requirements for the degree of Master of Engineering in Environmental Engineering at Massey University, Palmerston North, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1319.
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Anaerobic ponds are an established technology for treating farm dairy effluent in New Zealand. These ponds produce a significant amount of methane but because of their large size, they are rarely covered for methane capture. The removal of solids prior to entering the ponds would allow for shorter retention times resulting in smaller ponds that could be covered. However, removal of solids entails loss of organic material and thus methane production. It was proposed that improved hydrolysis of solid content prior to solids separation could increase the organic content of the liquid fraction. No literature was found describing two-stage (acidogenic/hydrolytic and methanogenic) systems which achieve hydrolysis combined with solids separation of manure slurries. Hence, the aim of the present study is to examine the feasibility of such a system. Five parameters were examined to determine favourable conditions for hydrolysis of solids and acidogenesis in farm dairy effluent. These were: 1) mixing, 2) hydraulic retention time (HRT), 3) liquid to solid ratio (dilution), 4) addition of rumen contents, and 5) reactor configuration. Continuous mixing of cow manure sludge inhibited net volatile fatty acid (VFA) production, likely due to oxygenation. By comparison, a once-daily brief stirring regime resulted in production of 785 mgVFA/Lsludge compared with 185 mg/L from a continuously stirred reactor. Mixing had little effect on soluble COD yield. HRTs ranging between 1 and 10 days resulted in greater hydrolysis yields (0.25 to 0.33 gCOD/gVSadded) compared with 0.15 gCOD/gVSadded for a 15-day HRT. It was hypothesised that the attachment of hydrolytic bacteria to solids prevented washout at shorter HRTs. In contrast, longer HRTs favoured VFA production. This may have been due to the planktonic nature of acidogenic bacteria, making them more vulnerable to washout at shorter HRTs. The effects of solid:liquid ratio on hydrolysis and acidogenesis were examined with sludge:water ratios ranging from 1:1 to 1:0.25. The addition of larger volumes of water resulted in improved acidogenesis with the 1:1 sludge:water mixture producing a liquor with 245% more VFA mass (635 mg) than reactors with a 1:0.25 sludge:water mixture (184 mg). Addition of rumen contents was shown to have little or no effect on either acidogenesis or hydrolysis. This may have been due to a masking effect of an increased organic load through the addition of undigested grass in the rumen. A mix, settle and decant (MSD) system and an unmixed flow-through leachbed separator system were trialled and compared as hydrolytic/acidogenic reactors. The MSD system produced 0.033gVFA/gTSadded and 0.315gCOD/gTSadded compared with 0.015gVFA/gTSadded and 0.155gCOD/gTSadded in the unmixed leachbed separator. It was hypothesised that improved mixing and longer solid-liquid contact times in the MSD system provided greater surface contact and transfer of organics to the liquid phase thereby enhancing hydrolysis. A two-stage (acidogenic/hydrolytic and methanogenic) system was tested at bench scale. A partially mixed leachbed separator was fed with manure slurry. This retained solids while leaching out a treated feed high in organic content to be fed into a variety of methanogenic systems. The leachbed separator produced a treated feed with a VFA concentration of 562 mg/L, 120% higher than the influent slurry (255 mg/L). Soluble COD increased 60% from 1,085 mg/L in the slurry to 1,740 mg/L in the treated feed. 20-day HRT and 10-day HRT unmixed unheated methanogenic reactors, both fed with treated feed from the leachbed separator, had lower specific methane yields (0.14 and 0.11 LCH4/gVS respectively) than a 50-day HRT reactor fed with untreated slurry (0.17 LCH4/gVS). However, both the 20-day HRT reactor and the 10-day reactor had higher volumetric methane yields (0.033 and 0.057 LCH4/Lreactor/day respectively) than the 50-day HRT reactor fed with slurry (0.024 LCH4/Lreactor/day). Gas production was shown to rise as the VFA levels in the treated feed rose. Fermentation in the leachbed followed by separation was shown to improve average gas production by up to 57% compared to separation alone. Field-scale trials of a leachbed separator system followed by a 20-day HRT methanogenic reactor were undertaken. VFA concentrations increased from 100 mg/l in the influent to 1,260 mg/l in the treated feed, while the soluble COD increased from 2,766 mg/L to 5,542 mg/L. The methanogenic reactor produced 0.08 m3 CH4/ m3reactor/day, four times higher than that which would be expected from a covered pond of the same size. This was hypothesised to be due to the increased biodigestability of the feed to the tank digester as well the increased organic loading rate. This study indicates that the use of a leachbed separator would be an effective low-tech strategy for reducing the HRT of farm anaerobic ponds, and reducing the size of covers required for biogas energy recovery.
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Snow, Alison R. "Utilization of a liquid smoke fraction as a reactionary, caramel-type flavor in whipped cream applications via Maillard reaction mechanisms." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/3947.
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Bennett, Hayden Albert Edward. "Aspects of fouling in dairy processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering at Massey University, Palmerston North, New Zealand." Massey University, 2007. http://hdl.handle.net/10179/981.
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Fouling of heat treatment equipment in the dairy processing industry is an expensive and persistent problem. The objective of this work was to develop a better understanding of the mechanisms of dairy fouling in heat exchangers and identify methods to control this build-up. This was part of a larger project investigating the interaction between spore-forming thermophilic bacilli (thermophiles) contamination and fouling deposits on internal surfaces of equipment. Two systems were developed to monitor the onset and build-up of fouling on the internal surfaces of two research heat exchangers. The first used a commercial sensor to measure the local heat flux and the temperature on the hot side of a plate type heat exchanger. The heat transfer coefficient was calculated and normalised with its value at the start of the run to reflect the contribution of fouling deposits to the thermal resistance, thus giving a real-time estimate of the rate of fouling. The second system used an energy balance over a tubular type heat exchanger and measured inlet and outlet temperatures to estimate the overall heat transfer coefficient thus giving a global measurement of fouling over the tubular heat exchanger. In both systems the plot of normalised heat transfer coefficient over time often stayed constant over an induction period, which was followed by a falling period indicative of growth in the fouling layer thickness and/or mass. Each system was validated by comparing the final value of the normalised heat transfer coefficient with direct measurements of fouling made at the end of a run namely: fouling deposit height for the local measurement and fouling deposit mass for the global measurement. The normalised heat transfer coefficient reported by each system correlated well with the corresponding direct measurement of the fouling layer. An important factor identified in this study was the effect of air bubble nucleation on fouling deposits. It was shown that bubbles that formed on the heated surface greatly reduced the length of the induction period to a matter of seconds rather than hours, as found in previous studies of fouling in the absence of surface bubbles. The rate of fouling was also enhanced while the bubbles remained at the surface. The structure of bubble type fouling layers was linked to the behaviour of the bubbles at the heated surface. Visual observations of these bubbles showed evidence of growth, vibration and coalescence during their period of attachment to the heated surface. Deposits from bubble type fouling consisted of all solid components found in the original milk solution, except lactose, in approximately the same ratio. By contrast fouling deposits reported in the literature with systems operating under the traditional protein denaturation mechanism were reported to consist mainly of whey proteins. Bubble induced fouling can be limited in a number of ways, the most effective being to maintain a high operating pressure in the equipment to ensure nucleation does not occur. Experiments conducted in this study showed that a pressure of 130 kPa.g was sufficient to suppress all bubble nucleation at the heated surface at a temperature of 90°C. Another method identified was the use of high linear fluid velocities to entrain any surface bubbles into the processing stream immediately upon nucleation. Linear velocities above 1.0 m/s were shown to achieve this goal in the miniature plate heat exchanger tested. However, this method is only partially successful because the local linear velocity varies with position in heat exchange equipment of complex geometries and can drop below the mainstream average velocity causing surface bubbles to form, especially in recirculation regions behind flow obstacles. A more reliable method, in situations where high operating pressures could not be used, involved conditioning the heated surface with a thin protein layer during the first few minutes of a run. Conditioning the surface resulted in bubble suppression even at high temperatures and low pressures, thus greatly extending the length of the induction period. Trials performed in this study showed that the addition of a proteolytic enzyme produced by psychrotrophic microbes greatly increased fouling. The enzyme destabilised the caseins which could attach directly to the heat exchange surface independently from the bubble fouling mechanism. Thus the quality of the milk is another important factor to consider. However, the addition of enzymes produced by thermophilic bacilli isolated from milk powder plants did not increase fouling. A theory describing the air bubble induced fouling mechanism is presented along with recommendations on how to reduce this fouling contamination in processing equipment.
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Gibertoni, Daniela. "Tecnologia da informação e competitividade: um estudo de caso para micros, pequenos e médios laticínios da região de São Carlos." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/18/18140/tde-05022016-140043/.
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Este trabalho de dissertação é um estudo sobre os aspectos relevantes tanto das tecnologias da informação quanto das estratégias na competitividade do sistema agroindustrial do leite, tendo como objetivo central, diagnosticar as barreiras e os fluxos de informações estratégicas existentes neste setor para uma avaliação nos micros, pequenos e médios laticínios para que estes se tornem mais competitivos. Inicialmente, é realizada uma breve descrição e caracterização de como se encontra o sistema agroindustrial do leite no âmbito econômico nacional, tornando assim, mais claro as razões pelas quais se torna necessário este estudo. O tema é, então, enfocado através da sistematização dos principais conceitos sobre estratégia e tecnologia da informação citados na literatura. Após, é enfocado de um modo geral, o cenário industrial brasileiro. Com isto, o suporte para um levantamento de dados específico sobre o sistema agroindustrial do leite está configurado; através de figuras e tabelas são mostrados dados estatísticos do mercado nacional e internacional e os motivos pelos quais o Brasil não é o primeiro no ranking mundial. Dados esses extraídos de autores. De posse desses dados, para a realização da pesquisa, caracterizou-se como sendo exploratória na consecução de seus objetivos e qualitativa para os procedimentos de coleta de dados. Com a aplicação de entrevistas estruturadas, através de um roteiro de perguntas elaboradas (utilizando-se do recurso das variáveis ambientais) chegou-se a um resultado. Com estes resultados obtidos pôde-se fazer uma comparação entre os autores pesquisados, e percebeu-se que, na pesquisa empírica, a caracterização dos laticínios se apresentam semelhantes a estes autores, ou seja, a ausência de uma fiscalização mais rígida compromete toda a cadeia produtiva do leite. O fator tecnologia da informação é essencial como estratégia competitiva, pois pôde-se notar nos médios laticínios ) a sua utilização em todos os departamentos, inclusive com ambientes intranet e extranet. Sendo considerada as restrições existentes na pesquisa, pode ser contatado que as estratégias e as tecnologias da informação dependem de outros fatores para impulsionar os micros e pequenos laticínios.This dissertation work is a study on the important aspects so much of the technologies of the information as of the strategies in the competitiveness of the system agroindustrial of the milk, tends as central objective, to diagnose the barriers and the flows of existent strategic information in this section for an evaluation in the micro, small and medium dairy products for these they become more competitive. Initially, it is accomplished an abbreviation description and characterization of as is the system approach of the milk in the national economical ambit, turning like this, clearer the reasons for the which becomes necessary this study. The theme is, then, focused through the systematization of the principal concepts on strategy and technology of the information mentioned in the literature. After, it is focused in a general way, the Brazilian industrial scenery. With this, the support for a rising of data specific on the system approach of the milk is configured; through illustrations and tables are shown data statisticians of the national and international market and the reasons by the which Brazil is not the first in the world ranking. Data those extracted of authors. Of ownership of those data, for the accomplishment of the research, it was characterized as being exploratory in the attainment of your objectives and qualitative for the procedures of collection of data. With the application of structured interviews, through a route of elaborated questions (being used of the resource of the environmental variables) it was arrived to a result. With these obtained results it could be made a comparison among the researched authors, and it was noticed that, in the empiric research, the characterization of the dairy products comes similar to these authors, in other words, the absence of a more rigid fiscalization commits the whole productive chain of the milk. The factor technology of the information is essential as competitive strategy, because it could be noticed in the medium dairy products your use in all the departments, besides with atmospheres intranet and extranet. Being considered the existent restrictions in the research, it can be verified that the strategies and the technologies of the information depend on other factors to impel the micro and small dairy products.
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Lienert, Hansjörg. "DAISY as an intuitive and interactive technology." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2011. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-70819.
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Making market stands more accessible by using DAISY-technology, vendors can easily catalogue their products each week and use our services to fully automatically generate a DAISY book that contains the product-list that can be downloaded thereafter by interested users as a podcast. Additionally, a market stand can use RFID-technology to make the available products easily identifiable.
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Lienert, Hansjörg. "DAISY as an intuitive and interactive technology." Deutsche Zentralbibliothek für Blinde Leipzig (DZB), 2010. https://slub.qucosa.de/id/qucosa%3A1235.
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Making market stands more accessible by using DAISY-technology, vendors can easily catalogue their products each week and use our services to fully automatically generate a DAISY book that contains the product-list that can be downloaded thereafter by interested users as a podcast. Additionally, a market stand can use RFID-technology to make the available products easily identifiable.
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Гринюк, О. М. "Проект молокозаводу з виробництва кисломолочних напоїв та вершкового масла потужністю 100 т переробленого молока за зміну." Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23233.
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Гринюк, О. М. Проект молокозаводу з виробництва кисломолочних напоїв та вершкового масла потужністю 100 т переробленого молока за зміну : випускна кваліфікаційна робота : 181 «Харчові технології» / О. М. Гринюк ; керівник роботи Ж. В. Замай ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 60 с.Виконано 3 креслення: - Апаратурно-технологічна схема виробництва молочних продуктів - План ділянки в масштабі 1:100 - Схема напрямків переробки сировини Метою роботи є розробка ділянки виробництва кисломолочних продуктів і масла вершкового. В технологічній частині роботи наведений розрахунок продуктів запроектованого асортименту із зазначенням схеми переробки сировини, подано опис технологій продуктів, вибір та обґрунтування технологічних режимів виробництва кисломолочних продуктів, та вершкового масла, технохімічний контроль якості сировини та готової продукції, заходи промислової санітарії, розрахунок та підбір технологічного обладнання, розрахунок необхідних виробничих площ. В розділі «Екологічна частина» наведені питання, пов’язані з використанням безвідходних технологій за рахунок переробки вторинної молочної сировини, вказано шляхи зменшення шкідливого впливу підприємства на навколишнє середовище. В розділі «Охорона праці» наведений опис шкідливих та небезпечних факторів на виробництві, шляхи зменшення їх впливу на персонал.
Made 3 drawings: - Equipment and technological scheme of dairy production - Site plan at a scale of 1: 100 - The scheme of directions of processing of raw materials The purpose of the project is to develop a site for the production of fermented milk products and butter. In the technological part of the work the calculation of products of the designed assortment with indication of raw material processing scheme is given, the description of product technologies, choice and substantiation of technological modes of production of sour milk products and butter, technochemical quality control of raw materials and finished products, industrial sanitation measures, calculation and selection of technological equipment , calculation of required production areas. The section "Environmental part" presents issues related to the use of waste-free technologies through the processing of secondary raw milk, improve their environmental impact. The section "Occupational Safety" describes the harmful and dangerous factors in the workplace, ways to reduce their impact on staff.
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Oh, Hyunah Eustina. "High-pressure-induced starch gelatinisation and its application in a dairy system : a thesis presented in partial fulfilment of the requirements for the Doctor of Philosophy in Food Science at Massey University, Auckland, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1075.
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This study investigated pressure-induced starch gelatinisation in water and milk suspensions. A rheological method, termed ‘pasting curves’, provided an objective and analytical means to determine the degree of pressure-induced starch gelatinisation. In addition, a polarised light microscope was used to observe birefringence of the starch granules and the degree of starch swelling was measured. The preliminary investigation into pressure-induced gelatinisation of six different starches showed that potato starch was the most pressure resistant and was not gelatinised after a pressure treatment of 600 MPa for 30 min at 20 °C. Waxy rice, waxy corn and tapioca starches showed complete gelatinisation after the same treatment while normal rice and normal corn starches were only partially gelatinised despite the disappearance of birefringence. Based on the preliminary study, two starches (normal and waxy rice starches) were selected for more detailed studies. The effects of treatment conditions (pressure, temperature and duration) on the gelatinisation were investigated with these selected starches. The degree of gelatinisation was dependent on the type of starch and the treatment conditions. The results also indicated that different combinations of the treatment conditions (e.g. high treatment pressure for a short time and low treatment pressure for a longer time) could result in the same degree of gelatinisation. Both starch types exhibited sigmoidal-shaped pressure-induced gelatinisation curves and there was a linear correlation between the degree of swelling and the apparent viscosity of the starch suspension. After treatments at =500 MPa for 30 min at 20 °C, both starches lost all birefringence although the apparent viscosity and the degree of swelling of normal rice starch did not increase to the same extent as observed in waxy rice starch. Pressure-induced gelatinisation of starch was retarded when starch was suspended in skim milk. This was attributed to the effect of soluble milk minerals and lactose present in the milk whereas milk proteins (casein and whey) did not affect the degree of gelatinisation at the levels present in 10% total solids skim milk. The presence of soluble milk and/or lactose may lead to less effective plasticising of starch chains by the suspension medium. Interactions between milk components and starch molecules may also play a role in retarding gelatinisation by reducing the mobility of starch chains. The functionality of starch in a dairy application was tested using acid milk gels as a model system. Skim milk with added starch (waxy rice or potato starch) was either pressure treated (500 MPa, 20°C, 30 min) or heat treated (80°C, 30 min) and subsequently acidified to form acid milk gels. The addition of waxy rice starch resulted in firmer acid milk gels, and increasing the amount of starch caused an increase in the firmness of both pressure-treated and heat-treated samples. However, pressure-treated samples with added potato starch did not show significant changes in the firmness whereas the heat-treated counterparts showed a marked increase in the firmness as the level of potato starch increased. The difference between the effects of the two different starches can be explained by the extent of starch gelatinisation in skim milk. Starch granules absorb water during gelatinisation whether induced by pressure or heat which effectively increases milk protein concentration in the aqueous phase to form a denser protein gel network on acidification. The firmness of acid milk gels can be increased by adjusting the pH at pressure or heat treatment to higher than the natural pH of milk. The effect of pH at pressure or heat treatment and addition of starch on the acid milk gel firmness was additive and independent of each other up to a starch addition level of 1%. This study provided an insight into pressure-induced gelatinisation of starch by showing gelatinisation properties of starches of different botanical origins and the effects of the treatment conditions (treatment pressure, treatment temperature and duration) on the degree of gelatinisation. Furthermore, the results from the pressure treatments of starch in dairy-based suspensions showed that pressure-induced gelatinisation was affected by other components in the system. These results demonstrate the importance of understanding the gelatinisation properties of starch in complicated food systems in which a number of other components are present. In terms of the application of starch in dairy systems, when starch was added to milk and gelatinised by pressure treatment, the acid milk gel produced by subsequent acidification was firmer than the acid milk gel made from skim milk alone.
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Alegro, João Henrique Alarcon. "Desenvolvimento de queijo Minas frescal probiótico com \'Lactobacillus acidophilus\' e \'Bidifobacterium lactis\' isolados e em co-cultura." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11092006-102044/.
Full textAbstract:
O interesse do consumidor por produtos alimentícios saudáveis e até capazes de prevenir doenças, como alimentos funcionais probióticos, tem aumentado visivelmente nos últimos anos. A possibilidade de se desenvolver produtos lácteos de grande aceitabilidade nacional como o queijo Minas frescal com microrganismos probióticos tem futuro promissor. O presente trabalho teve como objetivo verificar a influência do emprego de culturas probióticas compostas pelos microrganismos Lactobacillus acidophilus e Bifidobacterium lactis isolados e em co-cultura na tecnologia de fabricação de queijo Minas frescal sobre as características do produto ao longo de seu armazenamento refrigerado. Os queijos foram preparados com acidificação com ácido lático e 4 tratamentos (em quadruplicata) foram empregados para se avaliar a ação dos microrganismos probióticos: T1 (controle), T2 (adição de L. acidophilus), T3 (adição de B. lactis) e T4 (adição de L. acidophilus + B. lactis). Avaliou-se o comportamento de L. acidophilus, B. lactis, bactérias láticas totais, Staphylococcus spp., coliformes totais e E. coli. Paralelamente, foi feita a determinação do perfil de textura dos queijos através de teste de dupla compressão de amostras cilíndricas, em analisador de textura TA-XT2 (Stable Micro System) e determinação de umidade, pH, acidez titulável e atividade de água. As análises foram realizadas no dia de processamento (dia 1) e após 7, 14 e 21 dias de armazenamento a 5 C. As análises microbiológicas também foram realizadas no leite e no queijo em processamento. A comparação entre os queijos foi estudada também através de análise sensorial, empregando-se teste de aceitação/preferência. Os queijos T4 revelaram-se mais apropriados quanto à multiplicação das bactérias probióticas. Com relação a multiplicação de coliformes, Staphylococcus spp. e bactérias láticas totais, não foi observada diferença significativa (p>0,05) entre os tratamentos. Houve, porém, aumento significativo ao longo do armazenamento para Staphylococcus spp. nos queijos T3 e para coliformes totais nos queijos T1 (p<0,05). E. coli não foi detectado em nenhum dos queijos. A atividade de água não atuou como obstáculo no desenvolvimento de microrganismos, ficando sempre acima de 0,97 em todos os queijos. O pH e a acidez mostraram-se estatisticamente iguais (p>0,05) em todos os 4 queijos. Houve, porém, queda estatisticamente significativa do pH médio e aumento significativo da acidez (p<0,05) nos queijos T1 e T2. Nos parâmetros de textura, observou-se aumento significativo da dureza que é o parâmetro mais importante, na primeira semana para todos os queijos (p<0,05) e nas datas seguintes, tendência à estabilidade exceto para T3 que mostrou novos aumentos significativos (p<0,05) em 7 e 14 dias. A coesividade, a elasticidade e a adesividade mostraram-se estatisticamente iguais (p>0,05) em todas as datas de amostragem em todos os queijos. Na avaliação sensorial dos queijos, não foi observada aceitabilidade diferenciada para nenhum dos queijos. Concluiu-se que o queijo frescal probiótico tipo Minas frescal mostrou-se com propriedades sensoriais, de textura e microbiológicas adequadas e apropriado como veículo para L. acidophilus e B. lactis, porém com melhor desenvolvimento destes quando em co-cultura (T4), associado ao fato deste queijo ter se comportado da forma mais estável dentre os queijos estudados, quando avaliados todos os pontos de variação significativa ao longo do armazenamento.Functional foods consuming habits have been increasing over the years, particularly in the case of probiotic dairy food. The possibility of developing new probiotic dairy products, like the popular Brazilian Minas fresh cheese, is very promising. The objective of the present work was to verify the influence of the probiotic cultures containing Lactobacillus acidophilus and Bifidobacterium lactis, added individually and in co-culture during fresh Minas cheese production, over the microbiological, textural and physico-chemical behavior of the product during refrigerated storage. Four treatments were prepared (four times each), all of them were made through direct acidification with lactic acid: T1 (control), T2 (addition of L. acidophilus), T3 (addition of B. lactis) e T4 (addition of L. acidophilus + B. lactis). Microbiological counts of L. acidophilus, Bifidobacterium spp., total lactic acid bacteria (LAB), coliforms, Staphylococcus spp. and E. coli and analysis of pH, acidity, moisture content and water activity proceeded after 1, 7, 14 and 21 days of storage at 5 C. Microbiological analysis was also conducted in milk and during cheese manufacturing process. Additionally, texture properties of cheeses were evaluated during storage, employing a TA-XT2 Texture Analyser (Stable Micro Systems, Haslemere, England), using a two-bite compression of cylindrical samples. Parameters measured consisted of hardness, elasticity, cohesiveness, chewiness, gumminess and adhesiveness. Comparison of cheeses was also conducted through sensory evaluation after 7 days of storage, using Preference- Ranking test. Cheeses T4 revealed to be more appropriate for growth of both probiotic bacteria, maintaining populations of 6 log CFU/g or above. No significant differences (p>0.05) between treatments were observed in relation to coliforms, Staphylococcus spp. and LAB, though Staphylococcus spp. and coliforms increased significantly during storage of cheeses T3 and T1, respectively (p<0.05). E. coli was not detected in any of the cheese and milk samples. Water activity values stayed above 0.970 for all samples, therefore proper for microbial growth. Mean pH and acidity did not differ significantly among treatments (p>0.05). Nevertheless, cheeses T1 and T2 revealed a significant decrease in pH (6.2 to 5.9 and 6.7 to 6.1, respectively) and increase in acidity from day 1 to day 21 of storage (p<0.05). As for the texture profile of cheeses, a significant increase in hardness (p<0.05) was detected for all cheeses studied in the first week of storage, followed by a tendency for stability during the subsequent storage period, except for cheeses T3, for which a significant increase in hardness was also detected from day 7 to day 14 of storage. Cohesiveness, springiness and dhesiveness showed to be statistically equal (p>0.05) for all cheeses and for all sampling days. No significant differences were detected through sensory evaluation between the four kinds of cheeses studied (X0
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Yachnin, David. "Technology-Assisted Toilets: An Assistive Technology for Improving Hygiene and Independence in the Bathroom." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36569.
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Purpose: Toileting is an activity of daily living that is often difficult to perform independently for rehabilitation patients, which can be detrimental to the patient’s self-esteem and hygiene. Technology-Assisted Toilets (TATs) are commercially-available toilet seats which clean the user with a stream of water, and have a fan for drying. TATs are operated by a wall-mounted remote control. This thesis investigated whether TATs could improve stroke and geriatric rehabilitation patients’ ability to clean themselves independently after a bowel movement, and improve psychosocial outcomes when toileting.
Methods: Stroke rehabilitation participants answered the Psychosocial Impact of Assistive Devices Scales (PIADS) to assess the psychosocial impact of their regular toileting, then used the TAT for a bowel movement on three occasions. In geriatric rehabilitation, participants completed two bowel movement trials; one using regular toileting and one using the TAT. In both studies, participants answered the PIADS and were visually assessed for cleanliness after each trial.
Results: Stroke rehabilitation patients had significantly higher PIADS when using the TAT. TATs cleaned participants completely in 73% of BM trials. In geriatric rehabilitation, participants gave TATs higher PIADS scores than regular toileting, but the difference was not statistically significant. Cleanliness level was equal between TAT and regular toileting.
Conclusions: These pilot studies show that TATs have the potential to be useful assistive devices for stroke and geriatric rehabilitation patients who have difficulty cleaning themselves independently in the bathroom. PIADS scores in both studies suggest that participants would be unlikely to abandon using TATs.
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Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.
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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.
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Zhong, Carrie, and Ellinore Seybolt. "SimGas’ Biogas Milk Chiller : Challenges with applying sustainability and usability when developing for the East-Africsn mstkry from a small company in Europe." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-216979.
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SimGas B.V. is a Dutch company and is today the largest supplier of biogas systems in EastAfrica. Since 2013, SimGas has been developing a biogas-driven milk chiller in order to provide a solution to the milk spoilage problem of small-scale dairy farmers in East-Africa. In this project, a case study was conducted to identify the challenges of applying sustainability and usability in developing a product for an East-African market. In the case study, Ellinore Seybolt and Carrie Zhong, Master students of Industrial Design Engineering at KTH Royal Institute of Technology, joined the process of developing a biogas-driven milk chiller for East-African farmers as interns at the company SimGas B.V. in The Hague, The Netherlands. The project was performed in close collaboration with the research and development team of the Biogas Milk Chiller. As part of this collaboration, the structure of the project was adapted to fit SimGas’ agile way of working. This resulted in that the project was divided in sprints. Participating in a design process for users overseas from a different culture and with the absence of direct contact with the users proved to be a challenge. Towards the end, Ellinore and Carrie got the opportunity to meet users in a field trip that could validate many assumptions made in the beginning of the project, such as that it was indeed the wife of the household who would be the main user. Furthermore, it proved challenging to design for sustainability with a low target cost price and when promising materials found, they were not yet ready for the market. To propose a sustainable disposal of the remains of the product in East-Africa, also proved to be challenging when the available facilities were unknown. Another challenge was to integrate into the culture of a small Dutch company as Swedish interns. The project resulted in alternative design solutions for the Biogas Milk Chiller that would improve the usability and sustainability of the product. The conclusions of this project can also be seen as a foundation for design choices of future Biogas Milk Chiller concepts for SimGas B.V.SimGas B.V. är ett nederländskt företag som i dagsläget är den största leverantören av biogassystem i Östafrika. Sedan 2013 har SimGas utvecklat en biogasdriven mjölkkylare för att förse en lösning på problemet med mjölk som surnar för småskaliga mejeribönder i Östafrika. I detta examensarbete har en fallstudie gjorts för att identifiera utmaningarna av att tillämpa hållbarhet och användarvänlighet inom en produktutvecklingsprocess mot den östafrikanska marknaden. I fallstudien tog Ellinore Seybolt och Carrie Zhong, mastersstudenter inom Teknisk Design på Kungliga Tekniska Högskolan, del av produktutvecklingsprocessen för en biogasdriven mjölkkylare riktad mot östafrikanska bönder, som praktikanter hos SimGas B.V. i Haag, Nederländerna. Projektet utfördes i nära samarbete med utvecklingsgruppen för produkten. Projektet anpassades utefter SimGas agila sätt att arbeta. Det resulterade i att projektet blev uppdelat i sprintar. Att ta del av en utvecklingsprocess riktad mot användare från en annan kontinent och kultur utan att ha direkt kontakt med dem visade sig vara utmanande. Mot slutet av projektet gjordes en fältresa där antaganden som gjorts i början av projektet kunde bekräftas, som att det var frun i hushållet som skulle vara huvudanvändaren. Det visade sig även att vara en utmaning att utveckla produkten ur ett mer miljövänligt perspektiv då budgeten var låg och hittade lovande material inte ännu fanns tillgänglig på marknaden. Att hitta en lösning på hur produkten skulle kunna skrotas på ett ansvarsfullt sätt var också utmanande då det var svårt att få information om vilka möjligheter som fanns i Östafrika. Ännu en utmaning var att som svenska praktikanter integrera i den nederländska företagskulturen. Projektet resulterade i alternativa designlösningar för den biogasdrivna mjölkkylaren som skulle öka dess användarvänlighet och miljövänlighet. Resultatet av arbetet kan även tänkt att kunna användas av SimGas som underlag för framtida designval kring mjölkkylaren.
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Šídlová, Ludmila. "Vývoj bezdrátové bachorové sondy." Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2011. http://www.nusl.cz/ntk/nusl-219121.
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The aim was to study the possibilities of wireless transmission from the stomach of ruminants and to design and implement wireless ruminal probe. The first part deals with the internal wireless probe. The next section describes and evaluates available ruminal probe. There is given its own equipment design in the other chapters. The probe was designed for power management and for working with harvestable ambient power. The frequency of 125 kHz with bipolar coding was chosen for wireless data transmission. Two air coils are used on both sides as antennas. The proposed probe was designed and wireless data transmission was tested.
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Linde, Susanna Gezina. "Die ontwikkeling van 'n moniteringsprogram vir roumelkgehalte as deel van die gehaltebestuurstelsel van 'n melkprosesseerder in die Noordwes-provinsie." Thesis, Bloemfontein: Central University of Technology, Free State, 2008. http://hdl.handle.net/11462/264.
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Thesis (M. Tech.) -- Central University of Technology, Free State, 2008In this study, the development and implementation of a quality-monitoring program for raw milk as part of the quality management system of a milk processor was studied. Various aspects that contribute to raw milk quality were also included. Ten factors that are important in the production of good quality raw milk were summarised in the Ten Point Plan for the production of quality raw milk. Thirty-eight producers, who have supplied raw milk to the processor over a period of five year, were involved in this program. The producers are located all over the Northwest Province. Sixty thousand litres of milk is processed at the processor daily. The milk is taken in from the farms on alternative days by tankers supplied by the processor. A mark sheet was developed to evaluate control points during milking that can be measured directly from the laboratory. This was done monthly. Factors that could not be measured in the laboratory were evaluated when visits to the milk parlours were done twice a year. At the end of the year, the results of the mark sheet as well as the results of the parlour audits were compiled on a quality chart and the results were calculated as a percentage. The processor used the results of the quality charts to reward producers for quality milk. It was found that producers do not have the necessary infrastructure and knowledge to analyse milk. Analysing the raw milk and releasing the results to the producer are important measures to identify and manage problem areas that can pose a risk to the production of good quality raw milk. It is very important to supply the producer with the correct and relevant information because most of the representatives of companies, which visit the farms, supply information to the benefit of the product they sell. A formal monitoring program ensures that raw milk adhere to quality measures due to the fact that producers know the basic principles necessary for the production of good quality raw milk and the fact that the producer can implement measures in his/her own unique farm environment. The implementation of the Ten Point Plan for the production of quality raw milk at the processor had a significant influence on the quality of raw milk that was bought from producers. During times of milk shortages, the processor had to buy milk from alternative sources, which have no quality-monitoring program. Most of the times, this milk did not comply with the law regarding the total bacterial count, the coliform count, and the E. coli count. Record keeping is an important part of the management system of a dairy. Results from this study stressed a meaningful relationship between the keeping of records as mentioned in the Ten Point Plan and the production of good quality raw milk. It is recommended that producers be sharpened regarding the requirements for the production of good quality raw milk. Purchasing good quality raw milk assured the marketing of the best quality dairy products to the consumer. The contribution of this study to the dairy industry is the fact that the implementation of a quality-monitoring program ensures the maintenance of a sustainable quality of raw milk to the industry.
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Wilson, Gemma. "Exploring everyday functioning in older adults with chronic pain : new insights with new technology." Thesis, Teesside University, 2014. http://hdl.handle.net/10149/333360.
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Chronic pain is a widespread problem, especially in the older population, and can affect various aspects of daily living. At a time when it has been acknowledged that the population is increasingly ageing, research regarding the effects of chronic pain on the daily living of older adults is essential. Furthermore, the development of innovative technology is changing the way that much research is being conducted, and can lead to the retrieval of novel information, using a fresh approach. The adoption of this technology in the field of chronic pain research has the potential to examine various aspects of the daily living of older adults living with chronic pain using a different approach to previous research. This study is underpinned by a Critical Realist ontology and Hermeneutic epistemology and follows a Generic Qualitative Research methodology (Caelli, et al., 2003). The aim of the study was not to generalise the findings but to gather a deep theoretical description of the outcomes and offer an explanation of these findings based on an analysis of the multiple research methods used within the study. This study had two main aims and was split into two sections according to the aims. Firstly, Part A of this study aimed to explore a range of day-to-day patterns and experiences of functioning in older adults suffering from chronic pain. Part B aimed to explore the usability, acceptance and experience of the technology used to measure functioning as part of the first aim of this study. Part B also aimed to look at the practicalities the participants were faced with when using the technology. A mixed methods design was used for Part A in which 15 older adults (65+) living with chronic pain (pain >3 months) took part in an in-depth study lasting seven days. As well as the 15 core participants that took part in the study, two older adults (65+) without chronic pain and two younger adults (<65) with chronic pain took part in the study in order to provide some insight into the effects of either pain, or age, on functioning. Part A used four data collection techniques to gather data upon the daily functioning of older adults with chronic pain; the Daily Reconstruction Method diary (Kahneman, Krueger, Schkade, Schwarz, Stone, 2004), the Sensecam (also known as the Vicon Revue, Vicon©), the LifeShirt (Vivometrics Inc) and a semi-structured interview. However, although the LifeShirt was validated, as part of this PhD, and used throughout the study, the gathered data was not analysed due to multiple problems with the data. The Daily Reconstruction Method, Sensecam and the semi-structured interview were each analysed separately before the results of the Daily Reconstruction Method and Sensecam were integrated into the themes derived from the semi-structured interviews. The integrated results led to the development of two themes, each with sub-themes; ‘effect on daily living’ and ‘managing pain and functioning’. The themes from Part A highlighted the way in which pain affected functioning and the modifications to daily functioning as a result of chronic pain. The way in which individuals perceived the management of their own pain and functioning, as well as strategies and assistive devices to manage pain and functioning were also discussed. This study has furthered current knowledge due to the idiographic nature of the study, as well as multiple, novel, data collection tools used, adding additional details to how tasks have been modified, reduced, or terminated. Part B of this study used the Unified Theory of Acceptance and Use of Technology (UTAUT, Venkatesh, et al., 2003), the Flow-State Scale (Jackson & Marsh, 1996) and semi-structured interviews to explore participants’ use of both the Sensecam and LifeShirt. The questionnaires and interviews were carried out with all of the individuals that carried out Part A of this research. From the semi-structured interviews two main themes were reported, each with sub-themes; ‘expectations and experiences’ and ‘awareness of equipment’. Two concepts developed from the themes within Part B that were specific to the participants’ experiences of wearing wearable technology in this study, as opposed to ‘typical’ non-wearable technology; specifically, the importance of design and the importance of others. Both of these overarching concepts affected the expectations of the technology, the experiences of using the technology, as well as the awareness of the technology during use. Furthermore, both concepts will remain and are long-lasting, despite the development of the technology in this field, but there are specific details that are contemporary and are specific to either the Sensecam or the LifeShirt as used in this study.