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1
Lopes, André Dias [UNESP]. "Caracterização de unidades produtoras de leite na área de abrangência do escritório de desenvolvimento rural de Jaboticabal - SP." Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/99611.
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lopes_ad_me_jabo.pdf: 666152 bytes, checksum: 9dbc0e1551a6127678c11ff49488b4cb (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>O trabalho foi desenvolvido com dados de um levantamento em pequenas unidades produtoras de leite na área do Escritório de Desenvolvimento Rural de Jaboticabal SP, com o uso de um questionário semi-estruturado e de observações do pesquisador, com o objetivo de caracterizar o perfil destas propriedades analisando a relação entre as variáveis abordadas, de acordo com aspectos técnicos, sócioprodutivos e de comercialização, e com isto, possibilitar a identificação de procedimentos ou práticas benchmarking, ou seja, tidos como referenciais. Com o uso da análise de agrupamentos e de componentes principais, foi possível selecionar as principais variáveis envolvidas na diferenciação dos sistemas produtivos, e agrupar as unidades produtoras de acordo com suas similaridades, o que permitiu identificar as que apresentaram algum ponto destoante das demais. Pelos resultados observados, ficou evidente a possibilidade de identificação de práticas, processos e procedimentos mais eficientes, mesmo entre propriedade de baixa escala de produção. Não houve uma unidade produtora que se destacou na maioria dos quesitos avaliados, mas sim, em alguns aspectos específicos, de acordo com as suas particularidades.<br>The work was developed through a data-collecting, collected from small milk producers units located in the area next to the Office of Agricultural Development of Jaboticabal - SP, using of a semi-structuralized questionary and researcher s observation, with the objective to characterize the profile of these properties analyzing the relation between the observable variable, in accordance with aspects technical, social-productive and of commercialization, and to make possible the identification of practical or procedures benchmarking, that is, had as reference. With the use of the analysis of groupings and main components, it was possible to select the main variable involved in the productive systems differentiation, and grouping the producing units in accordance with its similarities and to identify the ones that had presented some dissonant point of other. Analyzing the results, it was evident the possibility of identification of more efficient practical, processes and procedures, even low scale production dairy farm s. It had not a producing unit that it has came off at the majority of the evaluated questions, but in some specific aspects, in accordance with its particularity.
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Ntuli, Victor. "Shigatoxin producing Escherichia coli O157 and non-O157 serotypes in producer-distributor bulk milk." Thesis, University of Pretoria, 2017. http://hdl.handle.net/2263/65932.
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Several recent large outbreaks of gastrointestinal diseases have highlighted the threat posed by morbidity and mortality associated with shigatoxin-producing Escherichia coli (STEC). Furthermore, the treatment of STEC infections is now threatened by the emergence of antibiotic resistance which is an alarming health concern in the world of medicine. The most implicated STEC in foodborne disease outbreaks across the globe is O157 serotype, although some emerging STEC non-O157 serotypes are increasingly becoming recognised as foodborne pathogens of important public health concern. This study was undertaken to characterise bacterial species in raw and pasteurised producer-distributor bulk milk (PDBM) with specific emphasis on E. coli and other Enterobacteriaceae. E. coli was further investigated for the prevalence and distribution of virulence factors (stx 1, stx 2 and hlyA), serotypes and antibiotic resistance patterns, which also included extended-spectrum ?-lactamase (ESBL) producing capacity. Subsequently, the study further estimated the haemolytic uraemic syndrome (HUS) risk associated with the consumption of STEC contaminated PDBM and also estimated the resulting burden of illness that may be associated with the consumption of such milk in South Africa (SA). A total of 258 PDBM samples were collected, using convenience sampling, from outlets (purchase points) in eight different geographical provinces in SA. Isolation, detection and enumeration of total aerobic bacteria, coliforms and E. coli were carried out using 3M E. coli /coliform petrifilm plates. Matrix assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS) was used for the rapid identification of the bacterial isolates. The identification of E. coli was confirmed using PCR of the uidA gene. Further characterisation of E. coli into serogroups, identification of virulence factors and antibiotic resistance profiles were then performed. E. coli O157 was characterised using selective media and confirmed using mismatch amplification mutation assay (MAMA)-multiplex PCR. Identification of E. coli -serogroups was carried out by the restriction of amplified O-antigen gene cluster (rfb-RFLP), coupled with serum agglutination assay. Virulence factors (stx 1, stx 2 and hlyA) were determined using both phenotypic and genotypic characterisation. Antimicrobial agent susceptibility tests and detection of extended spectrum beta-lactamase (ESBL) producing capacity of the E. coli isolates were performed using phenotypic characterisation. Finally, a quantitative risk assessment for STEC in PDBM was also conducted. More than 60% of the PDBM samples were found not to be fit for human consumption on the basis of the minimum standards prescribed in the Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972). Raw and pasteurised PDBM was contaminated with a wide diversity of Enterobacteriaceae species, which included spoilage microbiota.<br>Thesis (PhD)--University of Pretoria, 2017.<br>Food Science<br>PhD<br>Unrestricted
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Lopes, André Dias. "Caracterização de unidades produtoras de leite na área de abrangência do escritório de desenvolvimento rural de Jaboticabal - SP /." Jaboticabal : [s.n.], 2007. http://hdl.handle.net/11449/99611.
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Resumo: O trabalho foi desenvolvido com dados de um levantamento em pequenas unidades produtoras de leite na área do Escritório de Desenvolvimento Rural de Jaboticabal SP, com o uso de um questionário semi-estruturado e de observações do pesquisador, com o objetivo de caracterizar o perfil destas propriedades analisando a relação entre as variáveis abordadas, de acordo com aspectos técnicos, sócioprodutivos e de comercialização, e com isto, possibilitar a identificação de procedimentos ou práticas benchmarking, ou seja, tidos como referenciais. Com o uso da análise de agrupamentos e de componentes principais, foi possível selecionar as principais variáveis envolvidas na diferenciação dos sistemas produtivos, e agrupar as unidades produtoras de acordo com suas similaridades, o que permitiu identificar as que apresentaram algum ponto destoante das demais. Pelos resultados observados, ficou evidente a possibilidade de identificação de práticas, processos e procedimentos mais eficientes, mesmo entre propriedade de baixa escala de produção. Não houve uma unidade produtora que se destacou na maioria dos quesitos avaliados, mas sim, em alguns aspectos específicos, de acordo com as suas particularidades.<br>Abstract: The work was developed through a data-collecting, collected from small milk producers units located in the area next to the Office of Agricultural Development of Jaboticabal - SP, using of a semi-structuralized questionary and researchers observation, with the objective to characterize the profile of these properties analyzing the relation between the observable variable, in accordance with aspects technical, social-productive and of commercialization, and to make possible the identification of practical or procedures benchmarking, that is, had as reference. With the use of the analysis of groupings and main components, it was possible to select the main variable involved in the productive systems differentiation, and grouping the producing units in accordance with its similarities and to identify the ones that had presented some dissonant point of other. Analyzing the results, it was evident the possibility of identification of more efficient practical, processes and procedures, even low scale production dairy farms. It had not a producing unit that it has came off at the majority of the evaluated questions, but in some specific aspects, in accordance with its particularity.<br>Orientador: Mauro Dal Secco de Oliveira<br>Coorientador: Maria Imaculada Fonseca<br>Banca: Samir Issa Samara<br>Banca: Maria Lúcia Pereira Lima<br>Mestre
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Padilha, Tania de Fran?a. "Bovinocultores Leiteiros suas produ??es, caracter?sticas e perspectivas na Regi?o Sudeste do Brasil." Universidade Federal Rural do Rio de Janeiro, 2006. https://tede.ufrrj.br/jspui/handle/tede/594.
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Previous issue date: 2006-04-27<br>The work carried out at the Southwestern region, covering Espirito Santo, Minas Gerais, S?o Paulo and Rio de Janeiro states, aiming to describe dairy farmes and their production systems. A field research was made based upon forms distributed among the farmers. Results envolving a social approach were: the proprietors are married, more than 51 years old , more than 10 years in the activity, live at the farm, have a low level of formal education (scholarship), have electrical power and use their family as a team work. A worrifying aspect observed was a low participation of their sons in the activity. Under a technical approach it was observed: low milk production was manly based on pastures with low fertilizers and feed utilization. More than 90% have land proriety certicates, bulk milk tank an use bulk transportion. Cooperative and Farmers Associations have a major role in technical assistance, but the work showed they are still ineffcient since there is no staff enough to attend every farmers.<br>O trabalho foi realizado na Regi?o Sudeste do Brasil (Esp?rito Santo, Minas Gerais, S?o Paulo e Rio de Janeiro). O objetivo foi a caracteriza??o do produtor leiteiro e de seu sistema de produ??o na regi?o sudeste do Brasil. Para tanto foi realizada uma pesquisa de campo atrav?s de question?rios aplicados a produtores leiteiros nos estados da regi?o sudeste do Brasil. Os resultados obtidos relacionados ? caracteriza??o do produtor leiteiro identificaram em rela??o aos aspectos sociais que os Produtores Leiteiros em sua maioria s?o casados, apresentam mais de 51 anos de idade, com baixo n?vel de escolaridade, tendo mais de dez anos de experi?ncia na atividade, residindo na propriedade, com acesso a energia el?trica, e desenvolvem atividade de natureza familiar. Uma situa??o preocupante observada neste estudo ? a baixa participa??o dos filhos dos produtores na atividade. No aspecto de suas produ??es apresentam baixa produtividade (890 litros de leite/ha/ano), a qual pode ser reflexo da baixa produtividade animal (inferior a 2000 litros/lacta??o) bem como do baixo emprego de tecnologias tais como o uso de insemina??o artificial, suplementa??o adequada no per?odo de seca, controle zoot?cnico do rebanho, predominando o sistema de produ??o de leite a pasto, com baixa ado??o de insumos. Mais de 90% deles det?m posse de sua terra, possuem o tanque de expans?o e o transporte do leite granelizado. As Associa??es, Cooperativas e Latic?nios desempenham papel importante no que diz respeito ao fornecimento de assist?ncia t?cnica porem, o estudo mostrou que ainda s?o ineficientes neste aspecto uma vez que n?o s?o capazes de atender a todos os produtores.
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Schiavi, Sandra Mara de Alencar. "Análise das transações e estruturas de governança na cadeia produtiva do leite no Brasil : a França como referência." Universidade Federal de São Carlos, 2007. https://repositorio.ufscar.br/handle/ufscar/3303.
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Previous issue date: 2007-02-23<br>Universidade Federal de Minas Gerais<br>Since the 90 decade, Brazilian milk sector has suffered important changes,
mainly due to macroeconomic, concurrential and consumption modifications in the country.
Among those changes, it is been observed new transaction forms between rural producers and
milk processing companies. Governance structures between those agents are still under
construction, thus not being considered definitive. In some countries, such as France, it is
possible to note high coordination level in the chain and consolidated governance structures.
The present thesis has analyzed transactions and governance structures between milk
producers and processing companies in the region of São Carlos /SP and in the western region
of France. Theoretical fundaments of New Institutional Economics, Transaction Cost
Economics and Industrial Organization are considered. To accomplish the work, it has been
used secondary data, as well as field research in the two countries, with rural producers, milk
processing companies representatives and key-agents. It has been identified bilateral
governance in the region of São Carlos /SP, and trilateral governance in the West of France.
Besides the predominance of informal contracts in both studied regions, it has been observed
differences in terms of transaction characteristics and negotiation aspects. Such differences
are due to distinctions of institutional and organizational environments, agents and
coordination level. It has also been concluded that not only transaction attributes influence
governance structures. The work remarks the role of trust, power in the relation and
dependence between agents as relevant aspects to understand transactions and governance
structures.<br>Desde o início dos anos 90, o SAI do leite no Brasil tem sofrido profundas
alterações, decorrentes principalmente de mudanças macroeconômicas, concorrenciais e de
consumo no país. Dentre essas mudanças, pode-se destacar o estabelecimento de novas
formas de transação entre produtores rurais e laticínios. Essas formas de governança ainda se
encontram em fase de transição, não podendo ser, portanto, consideradas definitivas. Em
alguns países, dentre os quais a França, pode-se observar um elevado grau de coordenação da
cadeia e estruturas de governança consolidadas. O presente trabalho analisou as transações e
as estruturas de governança estabelecidas entre esses produtores rurais e empresas
processadoras na região de São Carlos / SP (Brasil) e no Oeste da França. Para tanto, os
fundamentos teóricos da Nova Economia Institucional, da Economia dos Custos de Transação
e da Organização Industrial são utilizados como base. Foram utilizados dados secundários,
bem como realizadas pesquisas de campo nos dois países, junto a produtores rurais, laticínios
e agentes-chave. Identificou-se na região de São Carlos /SP, governança bilateral e no Oeste
França, governança trilateral. Apesar da predominância de contratos informais para
negociação do leite cru nos dois países, verificaram-se características das transações e termos
de negociação bastante distintos nas duas regiões estudadas. Tais diferenças decorrem de
distinções em termos de ambientes institucional e organizacional, características dos agentes e
coordenação dos SAIs. Pôde-se concluir também que não só os atributos das transações, mas
também outros fatores influenciam as transações e estruturas de governança. Destaca-se o
papel da confiança, o poder na relação e a dependência entre os agentes como fatores
relevantes para compreensão das transações e estruturas de governança.
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Casali, Marisandra da Silva. "O sistema agroindustrial do leite do Rio Grande do Sul e a estrutura de governança nas transações com leite em Cruz Alta - RS." Universidade Federal de Santa Maria, 2012. http://repositorio.ufsm.br/handle/1/4613.
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From the 1990s the Agroindustrial Milk System in Brazil has changed because of institutional,
organizational, technological, economic, and strategic questions. The relations among the system
segments, especially the milk producer and the processing industry have been of different ways and
there must be a greater coordination among these agents. It has occurred a n incresed demanding of
producing in a higher scale, of adopting highly developed new technologies in order to achieve a better
quality level and a larger regularity in ofering products. It requires a bigger investment from the rural
producer in producing milk, otherwise it will be impossible todo this activity. Thus, this paper aimed
to describe the Agroindustrial Milk System of Rio Grande do Sul state and to determine the
predominant governance strucuture in deals between milk producers and the processing industry,
under the producer s view. The theoretical fundaments used based in the analysis were de concept of
Agroindustrial System and the theory of Economy of Transaction Costs. The characterization of milk
SAG in Rio Grande Sul state was carried out thorugh secondary sources. IN the governance
investigation, it was made a field survey with 23 rural milk producers in the municipality o Cruz Alta,
in Rio Grande do Sul state. It was noticed the imprtance and the representativeness of milk SAG or
the development of agrobusiness in our state. Rio Grande do Sul state is the second biggest milk
producer in Brazil and the Northwest mesoregion of Rio Grande do Sul is the one which presented,
from 1999 to 2009, the fastest growth in milk production, with its growth average being higher the the
national one. In the Northwest mesoregion there also the highest concentration of milk producers.
Over 90 of the milk taken in RS state is by means of cooperatives. In the field survey, it was found
that there is a bilateral dependence between the producer and the agroindustry. Among the three
governance structures defined by Williamson (1985), the most suitable for this study is the hybrid
way, that is located among the governance extreme points via market and hierarchy. Although, it can
be stated that it is closer to the market than to the formal contract. In the analyzed transaction features,
frequency, uncertainty grade and the active specificity, it was observed that the frequency in the
transactions from the studied agents is recorrent and the uncertainty is inexpressive. The specific
active might be considered of low specificity. Therefore, the transaction costs are reduced for the milk
and it justifies a hybrid governance structure, without any formal contract although there is a certaing
degree of dependence among them. This dependence is not high enough to incentivate the contracts.<br>A partir da década de 1990 o Sistema Agroindustrial do Leite no Brasil vem mudando por
questões institucionais, organizacionais, tecnológicas, econômicas e estratégicas. As relações entre os
segmentos do sistema, especialmente entre o produtor rural de leite e a indústria processadora, tem se
apresentado de diferentes formas, implicando assim a necessidade de maior coordenação entre os
agentes. Ocorreu um aumento da exigência ao segmento da produção rural devido à necessidade de
produzir em maior escala, adoção de tecnologias de nível mais elevado, maior padrão de qualidade e
maior regularidade de oferta, exigindo do produtor investimentos na produção de leite, sob pena de
inviabilizar a atividade. Nesse sentido, esse estudo objetivou descrever o Sistema Agroindustrial do
Leite do Rio Grande do Sul e determinar a estrutura de governança predominante nas transações entre
os produtores rurais de leite e a agroindústria processadora, pela ótica do produtor. Os fundamentos
teóricos usados como base na análise foram o conceito de Sistema Agroindustrial e a teoria da
Economia dos Custos de Transação. A caracterização do SAG do leite do RS foi realizada através de
fontes secundárias. Na investigação da governança, fez-se uma pesquisa de campo com 23 produtores
rurais de leite do município de Cruz Alta RS. Constatou-se a importância e a representatividade do
SAG do leite do RS para o desenvolvimento do agronegócio no Brasil. O Rio Grande do Sul é o 2º
maior produtor de leite do país e a mesorregião Noroeste Rio-Grandense apresenta o maior rítmo de
crescimento da produção, se posicionando acima do nacional, entre os anos de 1999 e 2009, dentre as
principais mesorregiões produtoras de leite no Brasil. Na mesorregião Noroeste, também se encontra a
maior concentração de produtores. Mais de 90% do leite captado no Estado é através de cooperativas.
Na pesquisa de campo, constatou-se que existe uma dependência bilateral entre o produtor e a
agroindústria. Dentre as três estruturas de governança definidas por Williamson (1985), a mais
adequada a esse estudo é a forma híbrida, que está situada entre os extremos da governança via
mercado e da hierárquica. No entanto, pode-se afirmar que ela está mais próxima do mercado do que
do contrato formal. Nas características das transações analisadas, frequência, grau de incerteza e
especificidade dos ativos, observou-se que a frequência nas transações entre os agentes em estudo é
recorrente e a incerteza é inexpressiva. Os ativos específicos podem ser considerados de baixa
especificidade. Nesse sentido, os custos de transação para o leite são reduzidos, o que justifica uma
estrutura de governança híbrida, sem contrato formal entre as partes, apesar da existência de certo grau
de dependência entre elas. Essa dependência não é suficientemente elevada ao ponto de incentivar a
elaboração de contratos.
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Crielly, Williamson Elaine M. "Studies on the Bacillus flora of milk and milk products." Thesis, Glasgow Caledonian University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308117.
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Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /." Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.
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Bairros, Adriano de. "As Transformações na cadeia produtiva do leite : o caso do distrito São Bento, Carazinho, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/17976.
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A partir da década de 1990 ocorreram, em todo o território brasileiro, crescimentos na produção e produtividade leiteiras. Esse fato é conseqüência das transformações ocorridas na cadeia leiteira, a partir desse período, as quais se sucederam com o fim do tabelamento do leite no ano de 1991, abertura comercial e consolidação do MERCOSUL. Uma das conseqüências diretas dessas transformações foi a crescente instalação de indústrias de laticínios multinacionais, em território nacional, dentre elas a Parmalat. Nesse sentido, o município de Carazinho, RS também apresentou crescimentos na produção e produtividade leiteiras. Como a Parmalat se instalou nesse município na década de 1990, a presente pesquisa procurou verificar o grau de influência tecnológica dessa empresa junto aos produtores de leite do local. Para tanto, escolheu-se, como amostra da pesquisa, um distrito de Carazinho denominado Distrito de São Bento. Dessa forma, verificou-se que essa empresa trouxe impactos para o contexto da produção leiteira no município, mas que o principal impacto está relacionado às exigências de qualidade do leite através da Instrução Normativa 51 (IN 51), lei esta promulgada, em todo o país, no ano de 2002.<br>From the 1990's occurred throughout the Brazilian territory, increases in milk production and productivity. This is a consequence of changes in the dairy chain, from that period, which is done with the end of the table of the milk in the year 1991, trade liberalization and consolidation of MERCOSUR. One of the direct consequences of these changes was the increasing installation of the dairy multinational industries in the national territory, including the Parmalat. Accordingly, the municipality Carazinho, RS also showed increases in milk production and productivity. As Parmalat is installed in that city in the 1990s, this research sought to verify the degree of influence that technology with the company's local milk producers. For both, chose, as the research sample, a district of Carazinho called District of St. Benedict. Thus, it was found that this company has impacts in the context of milk production in the municipality, but the main impact is related to demands for quality of milk through the Normative Instruction 51 (IN 51), enacted this law in any country, in 2002.
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Axelsson, Stefan. "Innovative Milk Foamer : Product Development." Thesis, Linköping University, Machine Design, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-58870.
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<p>This report presents the primary development process of an innovative milk foamer. The project is structured as the primary development process that is used at Electrolux Floor Care and Small Appliances AB, Global Primary Development and Innovation department in Stockholm, Sweden. The aim was to develop a milk foamer with innovative solutions to provide Electrolux with a unique product. The objective was to create a product that highly meets customer requirements and in the same time is feasible to develop into a selling product. All the aspects regarding a consumer product had to be considered. To create innovative solutions thorough investigations of the physics behind foaming and foam are studied and documented. The difference in foam quality when using different ways of foaming is documented and possible explanations is discussed. The primary development process range from pre-study and customer research to designing prototypes and verifications. Most of the report deals with standalone solutions but there is also a part of the report that deals with integrated solutions and cooperating solutions that would be used together with espresso machines. The result is a variety of concepts and four fully working standalone prototypes. Two prototypes are further developed and are highly interesting to Electrolux.</p>
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Al-Tahiri, R. "Studies on the reconstitution and recombination of milk constituents and milk products." Thesis, University of Glasgow, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372398.
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Hammes, Janine. "Behavior of Swedes towards Milk Substitute Products." Thesis, Högskolan Väst, Avd för företagsekonomi, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-8144.
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These days, milk substitute products are getting more popular and exist together with milk on the market. These substitute products are appreciated by consumers due to animal welfare, environmental or health related reasons. The purpose of the investigation was to make assumptions about the future situation of farmers and which demographic, personal, sociological, cultural and psychological determinants have an impact on Swedish consumers purchasing substitute products. The proposed methodology to reveal the impact of those factors was a qualitative research. Ten semi-structured interviews with residents of Västra Götaland, aimed to gain a deeper and better understanding of the reasons for consumption of milk substitute products, were conducted in total. The existing theory and scientific articles about demographic, personal, sociological, cultural and psychological determinants of consumer behavior, in terms of food choice and consumption, were used to create an interview guide and also to compare the collected primary data in the end. Participants were asked questions regarding their demography, lifestyle, awareness and perception of milk substitute products and other reasons for their consumption of milk substitutes. The findings revealed that demographic factors such as age and gender seemed to have an impact on the consumer behavior. Moreover, personal and psychological factors were revealed to have a significant impact on the consumption behavior. In particular lifestyle, perception, attitudes and motivations, knowledge and learning had a significant influence on Swedish consumers and their food consumption behavior. Regarding sociological factors it was discovered that friends had a significant influence on food consumption. Cultural determinants were also important to consider. However, they did not have a significant influence on the participants. The findings also revealed that health and animal welfare were the main reasons for changing the consumption. Interestingly, no participant started to consume these products due to environmental reasons in the beginning. The strong competition of milk and milk substitute products on the market is most likely to continue. The future situation for farmers will look different and might get more critical as milk consumption in Sweden could change. This small scale research does not make it possible to generalize the revealed findings. Nevertheless, this qualitative investigation provided the basis for future research in the field of consumer behavior towards substitute products.
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Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.
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van, Aardt Marleen. "Controlled Release of Antioxidants via Biodegradable Polymer Films into Milk and Dry Milk Products." Diss., Virginia Tech, 2003. http://hdl.handle.net/10919/11069.
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Residual value is defined as the price for which a used piece of equipment can be sold in the market at a particular time. It is an important element of the owning costs of equipment and needs to be estimated by equipment managers for making investment decisions.
The purpose of this study is to gain insights into the residual value of selected groups of heavy construction equipment and to develop a mathematical model for its prediction. Auction sales data were collected from two online databases. Manufacturer publications and an online source provided size parameters and manufacturers suggested retail prices matching the auction records. Macroeconomic indicator values were collected from a variety of sources, including government agencies. The data were brought into the same electronic format and were matched by model name and calendar date, respectively.
Data from auctions in the U.S. and in Canada were considered for this study. Equipment from four principal manufacturers of up to 15 years of age at the time of sale was included. A total of 35,542 entries were grouped into 11 different equipment types and 28 categories by size as measured by horse power, standard operating weight, or bucket volume. Equipment types considered were track and wheel excavators, wheel and track loaders, backhoe loaders, integrated toolcarriers, rigid frame and articulated trucks, track dozers, motor graders, and wheel tractor scrapers.
Multiple linear regression analyses of the 28 datasets were carried out after outliers had been deleted. Explanatory variables for the regression model were age in years, the indicator variables manufacturer, condition rating, and geographic region, and selected macroeconomic indicators. The response variable was residual value percent, defined as auction price divided by manufacturers suggested retail price. Different first, second, and third-order polynomial models and exponential and logarithmic models of age were examined. A second-order polynomial was selected from these functional forms based on the adjusted coefficient of determination. Coefficients for the 28 models and related statistics were tabulated. A spreadsheet tool incorporating the final regression model and its coefficients was developed. It allows performing the residual value prediction in an interactive and intuitive manner.<br>Ph. D.
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Glauben, Thomas, Kristin Hansen, Jens-Peter Loy, and Christoph Weiss. "Breadth and Depth of Promotional Sales in Food Retailing." Czech Academy of Agricultural Sciences, 2011. http://epub.wu.ac.at/4865/1/Glauben_etal_2011_AGRICECON_Breadth%2Dand%2Ddepth%2Dof%2Dpromotional%2Dsales.pdf.
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Temporary price reductions (sales) as a means of promotion have become an increasingly important tool in the marketing mix of food retailers around the world. This paper investigates the retailers' pricing strategy by explicitly accounting for the multi-product nature of retailing. We find that retailers systematically adjust the breadth and depth of sales over time and they respond aggressively to their rivals' promotional activities. Finally, the breadth and depth of sales are found to be substitutes in the set of the available strategies to increase the store traffic. (authors' abstract)
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Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.
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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added to cow milk employing amino acid profiles of whey protein, casein, nonfat-dry milk, goat milk and cow milk. Correlation coefficient values were all greater than .99. Measuring individual concentrations of milk proteins required separating casein and why proteins by reverse phase high performance liquid chromatography on a C3 column. αs-, β-, and κ-casein were separated after dissociating casein micelles with mercaptoethanol and urea. A 40:60 to 0:100 gradient of .15 M sodium chloride/triethylamine (pH 2.5) and 40% acetonitrile was used. Whey proteins, α-lactalbumin and β-lactoglobulin were separated with a 95:5 to 0:100 gradient of .15 M sodium chloride (pH 2.4) and acetonitrile. Eluted proteins were collected from the column, analyzed for purity by electrophoresis, and hydrolyzed in 6 N HCl at 145°C for 4 h. Purified proteins and mixtures of purified proteins were analyzed for amino acid composition. Estimates of individual protein concentrations in mixtures were made by solving simultaneous equations based on amino acid composition using a tektronix 4052 computer.
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Bradley, Dondeena G. "Riboflavin photosensitized singlet oxygen oxidation in milk products /." The Ohio State University, 1991. http://rave.ohiolink.edu/etdc/view?acc_num=osu148775817823755.
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Wang, Xiaohong. "Price transmission asymmetries in United States dairy products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.
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Jayamanne, Vijith S. "Survival of probiotic Bifidobacterium spp. in fermented milk products." Thesis, University of Surrey, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435219.
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Pereira, Ana Bárbara Ferreira Neves Quatorze. "Flavonoid-cyclodextrin complexes and their incorporation in milk products." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15325.
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Mestrado em Bioquímica - Bioquímica Alimentar<br>The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also presented promising antioxidant capacity.<br>O trabalho apresentado descreve a inclusão do flavonóide quercetina nas ciclodextrinas β e γ, com posterior incorporação dos complexos em laticínios, nomeadamente queijo fresco. A caracterização dos complexos de inclusão foi feita utilizando várias técnicas, tendo sido também realizados ensaios antioxidantes para avaliar a sua capacidade antioxidante e de anti-peroxidação lipídica, em comparação com a quercetina. A incorporação dos complexos no queijo fresco resultou na modificação de algumas características do produto alimentar, tendo estes complexos também apresentado uma promissora capacidade antioxidante.
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Valverde, Pellicer Laura. "Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5057.
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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 6, 2007 Includes bibliographical references.
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Tan, Kristina Ellice. "Study of Rehydration Properties of Powder Produced from Chelated Skim Milk." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1558.
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Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value
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Sipola, Marika. "Effects of milk products and milk protein-derived peptides on blood pressure and arterial function in rats." Helsinki : University of Helsinki, 2002. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/sipola/.
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Ranjith, H. M. P. "Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283635.
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Gabbi, Alexandre Mossate. "Características do leite bovino produzido em sistemas de alimentação e de produção com diferentes aportes tecnológicos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/72797.
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Com o objetivo de determinar a influência dos sistemas de produção e de alimentação sobre as características do leite, dados coletados de produtores de leite do sul do Brasil e de experimentos sobre níveis de restrição alimentar e de atendimento das exigências energéticas de vacas em lactação foram submetidos à análise de fatores principais, de correlação e médias canônicas, agrupamento e comparação de médias dos grupos. Os atributos estudados comuns em todos os sistemas foram produção leiteira diária, componentes lácteos, estabilidade do leite, peso corporal e escore de condição corporal. Na análise dos sistemas de produção, três grupos de produtores foram formados pela análise de agrupamento, com características de sistemas especializados, semi-especializados e não especializados em ambas as regiões avaliadas. Grupos de produtores especializados produziam leite em conformidade com as especificações da Instrução Normativa Nº 62. Enquanto que para os produtores da região sul do Rio Grande do Sul, as estratégias de alimentação foram determinantes para distinção entre os grupos de produtores, no extremo oeste de Santa Catarina a estrutura das propriedades foi mais determinante. Níveis de restrição severos (40 e 50%) alteraram significativamente a produção leiteira diária, os teores de proteína e lactose e a estabilidade do leite. O atendimento das exigências energéticas para vacas em lactação possui uma relação direta com a produção diária de leite, com o teor da lactose e com a estabilidade do leite. A produção leiteira, os componentes lácteos e a estabilidade do leite diferenciam-se entre os sistemas de produção e alimentação.<br>Aiming to determine the influence of production and feeding systems on milk characteristics, data collected from dairy producers in southern Brazil and experiments on levels of feed restriction and attendance of the energy requirements of lactating cows were subjected to principal factor, correlation and means canonical, cluster analysis and comparison of means between groups. The variables common to all systems were daily milk production, milk components contents, ethanol stability, body weight and body condition score. In the analysis of production systems, three producers groups were formed by cluster analysis, with characteristics of specialized, semi-specialized and unspecialized systems in both regions evaluated. Groups of specialized dairy farmers produced milk in accordance with Normative Instruction Nº 62. While for the producers in southern Rio Grande do Sul, the feeding strategies were crucial to distinguish groups, at the far west of Santa Catarina structure of the properties was more important. Severe feed restriction levels (40 and 50%) altered significantly the daily milk yield, protein and lactose contents and ethanol stability. Attendance of the energy requirements for lactating cows showed a direct relationship with the daily milk production, content of lactose and milk stability. Milk production, milk components and milk stability are different between production and feeding systems.
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Hansson, Kristina. "Why do Fermented Milk Products Stick to Packaging Material Surfaces?" Thesis, Linköpings universitet, Institutionen för fysik, kemi och biologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-68877.
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Today approximately 10 % of fermented milk products stick to the packaging material inner surface, and therefore it is not possible to pour all of the dairy product from the package. This is both an economical and environmental issue. The product loss is expensive for consumer and makes recycling of package less effective. As they do not yet exist the development of packaging materials to which fermented milk products stick less, it would make it possible to both save money and protect our environment. The aim of this work was to provide knowledge and understanding of the important factors involved in the phenomenon when fermented milk products adhere to the inner surface of a packaging material. Studies were done on materials having different surface properties, such as polarity and relative oxidation. They were incubated in fermented milk and other dairy products varying in fat concentration and protein type up to 168 h. The systems were investigated gravimetrically, with Fourier Transform Infra Red/Attenuated Total Reflectance Spectroscopy, Scanning Electron Microscopy and Contact Angle measurements. Fermented milk contains amphiphilic components and therefore can interact both with polar and non-polar surfaces, such that the relative oxidation of the surface does not contribute to the adhesion. The adhesion of fermented milk is an equilibrium reaction, which depend on the fat concentration before equilibrium as well as the protein concentration after equilibrium. The adhesion seems to follows the Vroman effect, with smaller molecules associating faster and thereby adhering to the surface initially, but are displaced by larger molecules that associates slower as times passes.
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Ängerfors, Jonas, and Sofia Svensson. "Milking the consumer’s conscience : Consumers’ perception of ecologically and locally produced milk." Thesis, Uppsala University, Department of Business Studies, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-130820.
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<p>This thesis investigates how consumers perceive ecologically and locally produced milk. Theories on consumer perception are used together with definitions of ecologically and locally produced food. The empirical findings are based on four focus groups discussing their perception towards six milk brands in Uppland as well as the concepts of ecologically and locally produced goods. We see a positive perception of brands with higher responsibility standards and brands wearing external labels guaranteeing the standards of the product. We have come to the conclusion that the participants in this study have an interest in ecologic and local production, something that we presumed because of the trends we have seen. We do however also conclude that the knowledge of these concepts is low due to vague information from the producers in combination with consumer inertia.</p>
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Moshoeshoe, Senate Louisa. "Incidence of Listeria monocytogenes in milk from producers in the Maseru area." Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2014. http://hdl.handle.net/11462/208.
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Thesis (M. Tech. (Biomedical Technology)) -- Central University of technology, Free State, 2013<br>The objective of this study was to determine the prevalence of Listeria monocytogenes and also to assess the general hygiene of fresh milk in the Maseru area, Lesotho. A total of 200 milk samples (40 pasteurised and 160 raw milk samples) were used for the research. Raw milk samples were collected from the local farmers at the Dairy reception as they bring it for selling. Pasteurised milk samples were bought from different milk selling points in the Maseru area. The total aerobic plate count, total coliform count and total E. coli count for 160 raw milk samples and 40 pasteurised samples were performed to determine the quality of milk.
Milk was enriched in selective broths to increase detection sensitivity and was directly plated on selective agars for direct bacterial enumeration. About 54.4% of the of the raw milk samples had total aerobic plate counts greater that 200 000 cfu/ml while 55.6% (89/160) of the raw samples had high counts of greater than 20 cfu/ml for total coliforms, and 21.9% (35/160) of the samples had higher than expected total E. coli counts. High total coliform count was detected in 17.5% (7/40) of the pasteurised milk samples and about 67.5% (27/40) of these samples exceeded the limit for total aerobic plate counts. The counts exceeded the milk standards for pasteurised milk. Phosphatase activity was detected in seven pasteurised milk samples, whereas 33 tested negative for phosphatase activity. Some pasteurised milk samples tested positive for coliform counts which exceeded the maximum limits according to national standards for pasteurised milk. However, most of the pasteurised samples (82.5%) had acceptable counts of less than 20 cfu/ml. API and PCR were used for confirmation and amplification of the isolated Listeria strains. The prevalence of Listeria was found to be (3.75%). Listeria species were found in 6 out of 200 samples tested (160 raw milk samples and 40 pasteurised milk), and were only detected in the raw milk samples. Five species belonged to Listeria monocytogenes and one was Listeria innocua. None of the Listeria was detected in the pasteurised milk samples. Serotyping was done through multiplex PCR with D1, D2, FlaA and GLT primers to determine the serovar groups of L. monocytogenes. All six isolates revealed 214 bp gene which identifies the serotypes in Lineages I or III. The genetic fingerprinting of the isolated Listeria was also determined. Enterobacterial Repetitive Intergenic Consensus (ERIC) sequence-based PCR was used to generate DNA fingerprints with ERIC specific primers. On the basis of ERIC-PCR fingerprints, three different DNA patterns could be discriminated among the analysed isolates. Three L. monocytogenes isolates showed similar DNA banding patterns, while two isolates both had different profiles. A questionnaire was used to determine consumption of raw (unpasteurised) milk or pasteurised milk and its products and it was completed by 300 households from the community. Although there was no indicated prevalence of raw (unpasteurised) milk consumption from the community, participants indicated symptoms alleged to consumption of pasteurised milk and/or milk products. According to community perception some of the dairy products consumed were allegedly implicated in food poisoning illnesses experienced. Participants indicated more symptoms with both fresh and sour milk consumption than in cheese and yogurt consumption.
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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, 2013<br>Introduction
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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Kassam, Shinan N. "The demand for milk in British Columbia : estimation and implications." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29884.
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In this paper, we estimate dynamic versions of the Almost Ideal Demand System and the Linear Expenditure System in order to obtain an estimate of the demand elasticity for milk in British Columbia. This parameter has, to our knowledge, never been estimated for one province, but given the ongoning interest by the B.C. dairy industry in obtaining a larger allocation of Market Share Quota (MSQ), which is now allocated as a function of fluid milk consumption, it is timely to estimate the elasticity of demand for milk in British Columbia. Many have argued that the retail price of milk in B.C. is too high, especially when compared to prices in other western provinces, as well as the neighbouring State of Washington. The argument is that significant increases in consumption, and thereby increased allocation of MSQ could be achieved through decreases in prices. However, this depends upon the elasticity of demand which we herein estimate.
Our estimate of the elasticity of demand for milk in British Columbia is -0.33, as estimated from the dynamic Almost Ideal System, and -0.40 from the dynamic Linear Expenditure System. We note that the dynamic Linear Expenditure System estimated in this study was statistically significant and met all theoretical restrictions, in particular quasi-concavity of the utility function at each observation point. We note, however, that this elasticity estimate may be interpreted as a short run estimate owing to our limited time frame for analysis. Clearly, with an elasticity estimate in the order of -0.40, "significant" increases in consumption cannot be achieved solely through decreases in prices.
This paper, however, does more than simply relay elasticity estimates, for it also provides tips and techniques for estimating demand systems such as those estimated in this paper. These strategies are typically not found in textbooks or journal articles, and as such can be of great use to those estimating demand systems for the first time.
In addition, this study makes use of a regional data source that has previously been unavailable to applied economists. Those who have attempted to estimate the demand for milk regionally have found that Statistics Canada does not publish regional consumption figures for most commodities. This is particularly true for the consumption of beverages in British Columbia. The data for this study were obtained privately and statistically represent bi-monthly sales of beverages in British Columbia. Thus, this paper is the first to estimate the demand for milk in British Columbia by using a demand systems approach employing data obtained from a private source (i.e. not Statistics Canada or other public sector organisations).<br>Land and Food Systems, Faculty of<br>Graduate
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Machado, Sandro Charopen. "Fatores que afetam a estabilidade do leite bovino." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2010. http://hdl.handle.net/10183/26095.
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Entre os anos de 2007 e 2009, no nordeste do Rio Grande do Sul, foi conduzido um estudo para avaliar a ocorrência de leite instável não ácido, fatores que afetam a estabilidade do leite bovino e a relação entre o teste do álcool e o teste de tempo de coagulação do leite. Fez-se um questionário para a tipificação das propriedades, um levantamento mensal do leite de 50 propriedades, e se analisou a acidez, coagulação na fervura e no álcool e tempo de coagulação no tanque, além da composição química, células somáticas e contagem bacteriana. Posteriormente, foi realizado um experimento avaliando dietas com três proporções de concentrado (35, 45 e 55%), por 56 dias, avaliando o número de dias em lactação, produção leiteira, peso, condição corporal, características físico-química do leite, pH ruminal e da urina e composição química do sangue. Complementarmente foram realizados quatro protocolos experimentais para avaliar o efeito da temperatura sobre o teste do álcool, o efeito do citrato sobre a estabilidade do leite, o efeito do uso de capilares de diferentes tamanhos sobre o resultado de tempo de coagulação e o uso de diferentes metodologias analíticas para determinação de lactose no leite. A análise estatística dos dados foi efetuada com o programa SAS (2001), avaliando a frequência de ocorrência de fatores (Proc FREQ), correlação (Proc CORR), variância (Proc GLM) e regressão (Proc REG), sendo que no experimento com animais as médias foram ajustadas utilizando dias em lactação, e os valores iniciais de cada atributo como co-variáveis. Foram observados elevada incidência de LINA, CCS e CBT, pouca interferência da dieta na ocorrência de LINA e na alteração da composição do leite e baixa correlação entre o teste do álcool e o tempo de coagulação no tanque. Não houve relação entre o teste da fervura e os testes do álcool e do tempo de coagulação. O citrato melhorou a estabilidade do leite medida no teste do álcool e no tempo de coagulação. A temperatura do leite (4 x 20°C) não interferiu no resultado do teste do álcool. As dimensões dos capilares de teste do tempo de coagulação modificam os valores obtidos, podendo prejudicar a comparação entre diferentes laboratórios. Entre os fatores testados, os que atuaram sobre a estabilidade do leite no teste do álcool foram: a concentração inicial de álcool capaz de induzir a coagulação, a concentração de cátions divalentes em relação aos monovalentes e o teor de sódio do leite. Em relação ao teste do tempo de coagulação, apenas o seu valor inicial foi significativo. Conclui-se que a ocorrência da instabilidade do leite é elevada, a composição mineral do leite foi a que exerceu maior influência sobre os resultados no teste do álcool, não foram detectados fatores que influenciaram o teste do tempo de coagulação nem o da fervura. Não se pode ainda recomendar outro teste para substituir o teste do álcool.<br>Between 2007 and 2009 in the Northeastern Rio Grande do Sul, a study was conducted aiming to evaluate the occurrence of unstable non-acid milk, the factors affecting the stability of bovine milk and the degree of relationship between test results and alcohol test coagulation time of milk. Was carried out initially, a questionnaire for the characterization of the properties, then a monthly survey of milk from 50 properties, and examined the acidity (acidity and pH), coagulation test and the boiling alcohol and clotting time in tank, and chemical composition, somatic cell and bacterial count. Later we performed an experiment on animals, which were fed with three different proportions of concentrate (35, 45 and 55%) for 56 days and were evaluated the number of days in milk, milk production, weight, body condition, features physical chemistry of milk, pH and composition of urine and blood chemistry. In addition were performed four experimental protocols to evaluate the effect of temperature on the alcohol test, the effect of citrate on the stability of milk, the effect of using capillaries of different sizes on the results of clotting time and the use of different analytical methodologies for determination of lactose in milk. The statistical analysis was performed with SAS software (2001), evaluating the occurrence of factors (Proc FREQ), correlation (CORR), variance (Proc GLM) and regression (Proc REG), and the experiment animals the means were adjusted using days in milk, and the initial values of each attribute as covariates. We observed high levels of incidence of LINA, CCS and CBT, little interference from the diet in the occurrence of LINA and change the composition of milk and low correlation between the alcohol and the clotting time in the tank. There was no relationship between the boiling test and tests for alcohol and clotting time. Citrate exerted positive action on the stability of milk as the test of alcohol and the clotting time. The temperature of milk during the test (4 x 20 ° C) had no effect on the test result of alcohol. The dimensions of the capillary test of clotting time modify the values and may undermine the comparison between different laboratories. Among the factors tested, acted on the stability of milk alcohol test were: the initial concentration of alcohol to induce coagulation, the concentration of divalent cations compared to monovalent and sodium content of milk. For the test of clotting time, only the initial value was significant. It is concluded that the occurrence of instability of the milk is high, the factors measured, the mineral composition of milk that was the greatest influence on the results in the alcohol, but not detected factors influencing the test of clotting time or to the boil. You can not even recommend another test to replace the alcohol test.
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Jain, Noopur. "A Longitudinal Examination of the Milk and Dairy Product Intake Patterns of Infants Six Weeks to Eighteen Months of Age." University of Cincinnati / OhioLINK, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1421921568.
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Guerra, Elena <1984>. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.
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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains specific fatty acids with nutritional and physiological health benefits. For these reasons, a major attention is given to the quantity and quality of total fat intake. In the recent years, as a result of the new concept of multifunctional agriculture and the changing behaviours about diet, consumer demands in favor of high-quality, security and safety dairy products are increased. Moreover, milk proteins and milk-derived bioactive peptides are recognized to have a high nutritive value, several health-promoting functional activities and excellent technological properties. Accordingly, growing interest in the development of functional dairy products and preparation of infant formulae for babies who cannot be breast-fed, has been give in order to meet the specific consumer’s requests. This manuscript presents the main results obtained during my PhD research aimed to evaluate the main bioactive lipids and proteins in milk and dairy products using innovative analytical techniques. The experimental section of this manuscript is divided in two sections where are reported the main results obtained during my research activities on dairy products and human milks in order to characterize their bioactive compounds for functional food applications.
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MacDonald-McSharry, Fiona. "Aspects of occurrence of Listeria monocytogenes in milk and diary products." Thesis, University of Glasgow, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360134.
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Machado, Solimar Gonçalves. "Serratia and Pseudomonas as important heat-resistant protease producers in cold raw milk." Universidade Federal de Viçosa, 2015. http://www.locus.ufv.br/handle/123456789/6784.
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Previous issue date: 2015-07-17<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>A estocagem de leite cru sob temperatura de refrigeração não impede o crescimento de bactérias psicrotróficas produtoras de proteases termorresistentes que comprometem a qualidade e reduzem a vida de prateleira de produtos lácteos. Para minimizar os problemas tecnológicos resultantes da atividade proteolítica, é desejável que proteases sejam detectadas e quantificadas em leite cru por um método rápido. No entanto, não existe um método eficiente para este fim. Este trabalho teve como objetivos identificar as espécies psicrotróficas com potencial de deterioração predominantes em leite cru brasileiro; identificar e caracterizar as proteases resistentes ao calor produzidas por esta microbiota e desenvolver um método rápido para detectar estas proteases em amostras de leite. As condições de armazenamento sob refrigeração foram simuladas e as bactérias psicrotróficas proteolíticas foram isoladas. As bactérias produtoras de proteases termorresistentes foram agrupadas após análise por Rep-PCR. Os testes bioquímicos e o sequenciamento dos genes rDNA 16S e rpoB foram utilizados para identificar representantes de cada grupo. Uma protease termorresistente produzida por Serratia liquefaciens foi caracterizada e o gene que codifica esta enzima foi identificado após análise dos peptídeos trípticos da protease por espectrometria de massa. Placas de microtitulação revestidas com caseína marcada com biotina foram utilizadas para quantificar a atividade proteolítica de amostras de leite e de proteases diluídas em solução tampão. Os isolados bacterianos altamente proteolíticos foram separados em oito grupos diferentes e quatro padrões únicos. Os isolados com potencial proteolítico são correspondentes à espécie Serratia liquefaciens e ao gênero Pseudomonas. Isolados de S. liquefaciens podem produzir uma metaloprotease termorresistente ao tratamento de 95 °C por 8,45 min, identificada como Ser2, com massa molar de, aproximadamente, 52 kDa e semelhante à protease AprX de Pseudomonas spp. Embora sequências de nucleotídeos do gene ser2 sejam conservadas entre os isolados de S. liquefaciens, o potencial de deterioração das estirpes é heterogêneo indicando diferenças nos níveis de expressão gênica, enzima viii ou modificações pós-transcricionais. O imunoensaio desenvolvido neste estudo foi eficiente para a quantificação da atividade de tripsina, papaína, pepsina, termolisina e protease de pâncreas bovino. No entanto, novas pesquisas devem ser realizadas para minimizar a influência dos componentes da amostra de leite nesta técnica para permitir a detecção acurada de proteases. Este trabalho destaca o elevado potencial de deterioração da microbiota encontrada em amostras de leite cru, além do desenvolvimento de um ensaio promissor, útil para a indústria de lacticínios, para detecção e quantificação de atividade proteolítica resultante das práticas agrícolas inadequadas nas propriedades produtoras de leite.<br>The storage of raw milk at cold temperatures does not prevent growth of psychrotrophic bacteria, which can produce heat-resistant proteases that compromise the quality and reduce the shelf life of dairy products. To minimize the technological problems resulting from proteolytic activity, these enzymes should be detected and quantified in raw milk before processing by a rapid method. However, there is no efficient method for this purpose. This work aimed to identify the predominant psychrotrophic species with spoilage potential in Brazilian raw milk, to identify and characterize the heat-resistant proteases produced by this microbiota and to developed a rapid method to detect these proteases in raw milk samples. The cold storage conditions were simulated and the psychrotrophic proteolytic bacteria isolated. The heat-resistant protease-producing bacteria were typing by Rep-PCR and clustered. Biochemical tests, 16S rDNA and rpoB gene sequencing were used for identifying one representative isolate from each cluster. The heat-resistant protease produced by Serratia liquefaciens was characterized. The encoding gene was identified after mass spectrometry analysis of tryptic peptides from the heat-resistant protease. The biotinylated casein was coated on microtiter plates and used as substrate to quantify proteolytic activity in solution and milk samples. Highly proteolytic strains were identified and characterized. The isolates were separated into eight different clusters and four solitary fingerprints. The most proteolytic isolates belonged to Serratia liquefaciens and Pseudomonas species. The S. liquefaciens isolates may produce Ser2, which is a a metalloprotease resistant to the heat treatment of 95 °C for 8.45 min. This metalloprotease showed a molecular weight of approximately, 52 kDa and a heat- resistance similar to AprX from Pseudomonas spp. Although nucleotide sequences of ser2 gene were conserved among S. liquefaciens isolates, the spoilage potential among them was heterogeneous indicating differences in enzyme expression levels or post-transcriptional modifications. The developed immunoassay was efficient for quantification of trypsin, papain, pepsin, thermolysin and protease from bovine x pancreas activity. However, further research should be performed to minimize the influence of milk components on the developed assay for detecting proteases in milk samples. This work highlighted the poor conditions of hygiene in milk farms and the high spoilage potential of the microbiota found in raw milk samples besides the development of a promising assay for detection and quantification of proteolytic activity useful for dairy industry.
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Solorio, Hector Alejandro. "Heat-Induced Gelation of Ultrafiltered Whole Milk Concentrate and Product Applications." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5469.
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The heat-induced gelation properties of ultrafiltered (UF) whole milk concentrate were studied under different physical and chemical conditions. total solids concentration, homogenization pressures, heating temperatures, and heating times were found to have a positive correlation with gel strength. The addition of calcium chloride, sodium chloride, or trisodium citrate produced gels of higher strengths and textural properties than the gels obtained with non-salt-treated concentrate. Calcium chloride produced the strongest gels with a cheese-like texture and poor spreadability. Sodium chloride produced gels of intermediate strength with a firm, elastic texture and poor spreadability. Trisodium citrate produced the softest gels with a smooth, creamy texture and good spreadability.
A shelf stable 40% total solids UF concentrate was manufactured using ultra-high temperature (UHT) processing by direct steam injection. The pourable concentrate had a shelf life of 75 to 90 days at 23°C and did not have the ability to produce heat-induced gels after a second heating. Addition of calcium chloride, sodium chloride, or trisodium citrate restored the heat-induced gelation of the retentate. However, the gels were weaker and presented different characteristics than did the gels from non-UHT-treated concentrate.
Transmission electron microscopy (TEM) studies revealed a relationship between gel firmness and gel ultrastructure of the heat-induced gels. The gels consisted of a network of casein micelles connected with strands of a less dense protein material. The tighter the network the stronger the gel strength. High heating temperatures and calcium chloride addition caused fusion of the casein micelles int he network. Sensory evaluation of two prototype gelled desserts by a general consumer population showed a good potential for the use of the heat-induced gelation property of UF-concentrated whole milk in the development of new gelled dessert applications.
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Rao, H. G. Ramachandra. "Studies on flux pattern and fouling of membranes during ultrafiltration of some dairy products." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387038.
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Elgerbi, Ali Muktar Mohamed. "Studies on occurrence of Aflatoxin M1 in milk and milk products and effect of Lactobacilli and related genera on the toxin." Thesis, Glasgow Caledonian University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415438.
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Beattie, Sally Heather. "Incidence and importance of Bacillus species in raw milk and in the dairy environment." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363155.
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Purwandari, Umi. "Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus." full-text, 2009. http://eprints.vu.edu.au/1965/1/Umi_Purwandari_thesis.pdf.
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This thesis focused on the study of the influence of different exopolysaccharide types produced by two strains of Streptococcus thermophilus on the physical properties of fermented milk. First, the fermentation factors affecting EPS production were studied to ascertain required carbon source and environmental conditions which would support their production. Higher fermentation temperature (42°C) resulted in a greater cell growth and EPS production. EPS production was growth associated in glucose or lactose-containing M17 medium. The examined strains appeared to be able to utilize galactose for the EPS assembly and produced comparable amounts of EPS, albeit restrictive cell growth. The EPS production of the two strains was comparable, ranging from ~100 to ~600 mg/L. Secondly, the EPS were rheologically characterized to show their resistance to deformation. Influence of temperature, pH and concentration on the flow behaviour of these EPS was also assessed. Under acidic conditions, capsularropy EPS was less responsive to temperature with a higher zero shear viscosity ηo (14.36 to 150.82 mPa s) than capsular EPS (93.72 to 9.24 mPa s), and slightly higher relaxation time τ (0.43 to 15.82 s for capsular-ropy EPS and 0.72 to 9.36 s for capsular EPS). The opposite behavior was observed under neutral pH. EPS concentration did not give significant effect (P>0.05) on ηo and τ. The second study examined the effects of types of EPS on yoghurt texture under selected conditions. Fermented milk made using capsular-ropy EPS showed greater resistance to flow with less solid-like behaviour. It also had greater water holding capacity although the milk gel was less compact and brittle compared to fermented milk with capsular EPS. The EPS production in milk during fermentation between the two strains was comparable with maximum concentration was 840 plus/minus 47.5 mg EPS/kg fermented milk. Syneresis was lower in fermented milk incubated in low temperature, was ranging from 4.1-2.4 g/100 g fermented milk with capsular-ropy-EPS, and 10.9-26.6 g/100 g in fermented milk with capsular EPS. G’ was 23.8-365.1 Pa and 57.6-1040 Pa for fermented milk with capsular ropy and capsular EPS, respectively. The third study examined the involvement of EPS in the texture creation of fermented milk supplemented with calcium and/or sucrose, or calcium and whey proteins. Calcium addition to milk base resulted in increased acidity and greater syneresis (~20-30 g/100 g in fermented milk with capsular-ropy EPS and ~30-50 g/100 g in fermented milk with capsular EPS) and thixotropy of fermented milk, as compared to fermented milk without added calcium. Sucrose affected the parameters in opposite manner. EPS production did not differ from that of the control fermented milk. Storage modulus (G’) was 96-230.4 Pa, and 502.8-1143.5 for fermented milk with capsular ropy and capsular EPS, respectively. The effect of heat-untreated whey protein isolate or whey protein concentrate on calcium-fortified fermented milk was studied using capsular ropy EPS producer. Result showed that combined effect of both supplement was detrimental to texture of fermented milk to make it resemble that of drinking yoghurt. Syneresis was up to ~50 g/100 g, while G’ was only around 4 mPa. The next experiment studied the effect of heat-treated whey protein isolate addition on fermented milk texture. Results showed that heat-treatment applied to added whey protein preserved the G’ and syneresis with the values close to those of normal fermented milk. However, at high concentration of added heat-treated whey protein (whey protein:casein 3:1), the texture became very hard with 0 m2 permeability. Gelation was started very early in fermented milk added with heatdenatured whey protein. Whey protein addition induced the beginning of gelation. Supplemented fermented milk made using capsular-ropy EPS producer consistently showed lower G’, lower syneresis, and more shear-resistant compared to that made using capsular EPS. In conclusion, capsular ropy EPS, both in dispersion and in fermented milk with or without different supplementation, exhibited less solid-like properties and more shear-resistant behavior compared to capsular EPS.
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Machado, Francisca Maria Carvalho Rosa Rebocho. "Projecto para implementação de uma exploração de asininos (Equus asinus) com o objectivo de produzir leite de burra." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/8546.
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Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina Veterinária<br>The present work is a project of a donkey (Equus asinus) farm to produce milk for
commercialization, after transformation and conservation processes. The final product will be
jennies lyophilized milk.
At the beginning of the project the main focus was the study of the breed Asinina of
Miranda because those were the animals chosen as milk producers. Then it was also
important to study this type of milk once jenny milk has many interesting properties, such as
the fact that is a hypoallergenic milk and also because its constitution is similar to human
milk. This type of milk is gaining the attention of specialists and producers for these reasons.
The project was developed in a 46,675ha area of land in Beja (Alentejo). The animals
were divided in separate facilities according to the production cycle. The production plan was
conceived in order to reach the desired final product.
After characterization and organization of the farm, financial analysis of the project
was elaborated. If the producer adopts the market price for the final product (up to 300€/kg of
lyophilized milk) the project will be viable
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Obodai, Mary Amba Beedua. "Characterization of the dominant microbiota in nyarmie, a Ghanaian fermented milk product." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435408.
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Andino, Alexandra Elizabeth. "Price Risk Management Strategies for Virginia Dairy Producers." Master's thesis, Virginia Tech, 2004. http://hdl.handle.net/10919/37159.
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The 1996 and 2002 Farm Bill changes in milk support price legislation
deregulated the market and milk prices are more volatile than ever. The use of a
mechanism to reduce farmers' exposure to volatile milk prices has therefore become
essential. This study evaluates the impact of two hedging strategies, one conservative and
the other an intermediate one (more sophisticated). Optimal parameters for the two
strategies are searched over a period of 5 years. Then, the performance, in terms of
increased profitability and reduced variation, is assessed and the best performer is chosen
and applied to an out-of-sample dataset.
With the in-sample data, both strategies generate higher mean monthly profits than
with the no-hedging option. Comparison of both strategies indicates that the intermediate
strategy outperforms the conservative one in terms of higher profitability and lower
variance. Out-of-sample results confirm the findings of the in-sample results. The
additional profits and the reduction in volatility can make the difference between keeping
a farm profitable and bankruptcy.<br>Master of Science
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Correia, Luís Miguel Martins Crucho Santana. "Orientações de higienização na produção primária de leite e indústria dos lacticínios." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1130.
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Dissertação de Mestrado Integrado em Medicina Veterinária<br>Ao longo dos tempos, o cuidado empregue na higienização dos alimentos revelou-se fundamental para a saúde e bem-estar dos consumidores. O conhecimento do modo como a sujidade e os resíduos, provenientes da manipulação dos alimentos, interagem com os detergentes e diversas soluções de limpeza, é determinante para um correcto planeamento da limpeza e da desinfecção, e sobretudo, para a optimização do resultado final.
O leite é um alimento que se apresenta enraizado na cultura portuguesa e constitui a grande matéria-prima para o fabrico dos diversos lacticínios. As suas características próprias requerem que os responsáveis pelo planeamento e execução da higienização das diversas superfícies e equipamentos tenham presentes as diferentes alternativas existentes para a correcta execução destes procedimentos.
Os produtores de leite deverão estar conscientes de que a higiene do leite depende da higiene de toda a exploração, da saúde e bem-estar dos animais, e não apenas das condições em que se encontram a sala de ordenha, as instalações adjacentes e do modo como a ordenha é realizada.
A indústria dos lacticínios requer um elevado padrão de higiene, que apenas permite o seu cumprimento recorrendo aos melhores e mais recentes métodos de higienização, em conjunto com uma intervenção activa por parte dos técnicos responsáveis.
A utilização dos actuais métodos de limpeza Cleaning in Place (CIP) e Open Plant Cleaning (OPC), bem como dos diversos detergentes e produtos comerciais com formulações muito específicas, permite a obtenção de elevados níveis de higiene, uma elevada reprodutibilidade das operações de limpeza e desinfecção, possibilitando em muitos casos a redução dos custos relacionados com estes procedimentos.
Em conclusão, higiene é um factor preponderante e decisivo para o sucesso da produção primária de leite e da indústria responsável pela sua transformação.<br>ABSTRACT -
Over time, the importance given to food hygiene has proven to be fundamental to the health and welfare of consumers. Knowledge of how dirt and waste, generated while handling food, interact with detergents and various cleaning solutions is crucial for the proper planning of cleaning and disinfection and above all to optimize the final result.
Milk is a product that is rooted in the Portuguese culture and is the major raw material used in the production of various dairy products. Its characteristics require that those responsible for planning and implementing cleaning procedures are aware of the various surfaces and equipment options available in such a way that the best implementation of procedures can be achieved.
The milk producers should be aware that the hygiene of milk depends on the hygiene of the whole farm, health and welfare of the animals and not only the conditions of the milking room and adjacent areas.
In order to comply with a high standard of hygiene the milk industry requires the latest and best methods of cleaning alongside an active intervention by the technician responsible. Current methods such as Cleaning in Place (CIP) and Open Plant Cleaning (OPC) and tailor made detergents and commercial products permit high hygiene levels. In addition, reproducibility of results is also high when reusing these methods and in many cases overall costs can be reduced.
To summarize, the hygiene is a dominant and decisive factor for the success of primary and secondary production of milk.
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Berlin, Johanna. "Environmental improvements of the post-farm dairy chain : production management by systems analysis methods /." Göteborg : Chalmers tekniska högskola, 2005. http://www-mat21.slu.se/publikation/pdf/kappan.pdf.
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Ozmen, Linda. "Experimental investigation of the wall deposition of food containing carbohydrates, in a pilot scale spray dryer." University of Sydney, 2002. http://hdl.handle.net/2123/4133.
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Master of Engineering<br>Spray dryers are the core components of a milk powder production plant, where the basic configuration usually features co-current flow of milk powder and air. Spray dryers have to be cleaned frequently due to powder deposit build-up on the walls. Powder deposit build-up gives rise to lower product yields and poses a potential fire risk. If the powder deposits are scorched (from being overheated) they will contaminate, and thus compromise, the quality and consumer safety of the final product, if the powder deposits fall in and mix with it. With milk powder production rates of most industrial spray dryers ranging from 4-28 tonnes of dry powder an hour, these wall deposition problems are significant. This problem is worth investigating because the outcome of reducing or eliminating wall deposition is that a spray dryer could operate for a longer period of time without having to be cleaned. Reduction in downtime due to cleaning would give rise to increased production time and possibly a reduction in the cost of manufacturing the product. The spray dryer used in this work was a modified short-form co-current Niro unit, fabricated from stainless steel. The spray dryer had an internal diameter of 0.80 m, narrowing down to 0.06 m at the base, and a height of 2 m. A two-fluid nozzle was used to spray the process fluids (water, skim milk and grape skin extract) into the drying chamber. To measure the wall deposition fluxes on the internal walls of the spray dryer, four stainless steel plates (dimensions 110 mm by 120 mm) were inserted in place of the windows that were previously used as sight glasses. A fifth plate (dimensions 110 mm by 120 mm) and a sixth plate (dimensions 110 mm by 110 mm) were also placed on the conical section of the spray dryer at different circumferential locations. Before this work, no quantitative data on the effects of spray dryer operating conditions on the wall deposition fluxes of food material were available. This work investigated the effect on the spray deposition flux of skim milk powder on the walls of the spray dryer of (i) flow patterns in the spray dryer, by changing the degree of swirl imparted to the incoming air by using three swirl vane angles of 0o, 25o and 30o, and (ii) the stickiness of the product, through first changing the temperature of the incoming air by using three inlet air temperatures of 170oC, 200oC and 230oC; and then changing the process fluid flowrate by using three flowrates of 1.4 kg hr-1, 1.6 kg hr-1 and 1.8 kg hr-1. Previous researchers have found that the extent to which water droplets spread out in the drying chamber is affected by the amount of swirl in the inlet air. This is likely to affect wall deposition fluxes because the particles will be closer to the walls if the droplets spread out widely. The results of this work have quantitatively confirmed that the spray deposition flux increases at higher swirl vane angles, where the spray deposition flux increased from 7 g m-2 hr-1 (swirl vane angle 0o) to 12.9 g m-2 hr-1 (swirl vane angle 30o). When a swirl vane angle of 0o was used, it was observed that the cross-sectional area of the spray cloud did not change very significantly with time. However, when a swirl vane angle of 25o was used, the spray cloud was observed to “flutter”, and when the swirl vane angle was increased to 30o, the spray cloud was observed to recirculate rapidly back in the direction of the nozzle. Thus, the chance of the particles being thrown further towards the walls of the chamber is likely to increase at higher swirl vane angles. This result suggests that higher wall deposition arises because more swirl is imparted to the air entering the dryer, which in turn affects the stability of the spray cloud and, therefore, the stability of the flow patterns in the spray dryer. The stickiness of the skim milk powder is related to the temperature and moisture content of the particles. In the past, the sticky-point curve has been suggested as a semi-quantitative concept in selecting operating conditions for spray drying food material containing carbohydrates, where it has been implied that there is no significant wall deposition below the sticky-point curve. This work has quantified the spray deposition in spray dryers with respect to the sticky-point curve, where the highest spray deposition flux of skim milk powder on the walls was 16 g m-2 hr-1, and the operating point corresponding to this spray deposition flux was located at and above the sticky-point curve. Hence, both particle stickiness and flow patterns affect the wall deposition of particles in a spray dryer. This work also investigated the effect of wall properties, namely a non-stick food grade material (nylon), adhesive tape and stainless steel, on the spray deposition flux of skim milk powder on the walls. The effect of electrostatics on wall deposition was studied by grounding the spray dryer and an anti-static agent was added to the skim milk to investigate if altering the properties of the feed material could reduce wall deposition. This work has quantitatively confirmed that cohesion occurs at the same rate as adhesion for skim milk powder in this spray dryer, because firstly, decreasing the adhesion tendency of the v wall by using nylon coating had no significant effect on the spray deposition flux compared with a smooth stainless steel wall and a wall covered with a double-sided adhesive tape; and secondly the powder collected on the walls was a linear function of time with and without adhesive on the plates. Furthermore, using a nylon coated wall did not eliminate wall deposition, and the wall deposition flux was found to be the same as when a stainless steel wall was used. This result further supports the finding here that spray deposition on the walls for skim milk powder is controlled by cohesion rather than adhesion. The spray dryer operating parameters that gave rise to the least spray deposition flux on the walls were a swirl vane angle of 0o, an inlet air temperature of 230oC and a process fluid flowrate of 1.4 kg hr-1. Decreasing the feed flowrate from 1.8 kg hr-1 to 1.4 kg hr-1 (decrease by 24%), with the inlet air temperature and swirl vane angle held constant, decreased the wall deposition flux by 43% from 7 g m-2 hr-1 to 4 g m-2 hr-1. Since the spray deposition flux on the walls decreased by 43% when the feed flowrate was decreased by 24%, it might be considered that the production process is in favour of a decrease in the feed flowrate to 1.4 kg hr-1 in this dryer, and consequently a decrease in the spray deposition flux on the walls per unit production output. Finally, this work investigated if the outlet moisture content from this small spray dryer used here was equilibrium limited or controlled by drying kinetics. The findings in this work confirmed the product moisture locus concept, which implies that the outlet moisture content of the skim milk particles approaches the equilibrium moisture content (in equilibrium with the outlet gas), and that the outlet moisture content of spray-dried food material containing carbohydrates is probably not limited by particle drying kinetics, even though the spray dryer is smaller (diameter 0.8 m, height 2 m) than those used in the dairy industry, typically with a diameter of 30 m and a height of 10 m.
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Ratao, Isabel Maria Carneiro. "Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed." Thesis, Cranfield University, 2010. http://dspace.lib.cranfield.ac.uk/handle/1826/6794.
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This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the lactation period were studied. The cardoon microbiota and the variation of microbiota during ripening were studied also. The lactic acid bacteria (LAB) were isolated, identified to genus level and their technological properties such as bacteriocin production, acidifying capacity, proteolysis and lipolysis were studied. The results showed that boiling milk does not represent a cause of variation in its gross composition and almost all the gross components of the milk and cheese register no variation during the studied period, except for fat, which increased until the middle of the lactation period and decreased after that. In cardoon, the microorganisms that are able to produce spores are the most important, thus analysis of yeasts and moulds was carried out which allowed the arrangement of the tested samples into three groups. Most of the identified moulds from the cardoon samples are from the genus Aspergillus. During the study period, differences in the microbiota of the raw milk were not observed, with Lactococcus and Lactobacillus being the prevalent groups. All the tested microorganisms increased approximately by two orders of magnitude from milk to cheese. Lactobacillus was the predominant group during the maturation period. Total coliforms tended to diminish in the early stages of ripening. Isolates from Lactobacillus and Pediococcus genera showed fast acidification capacity, which could be an indicator of good potential for their use as starter bacteria. Some Lactobacillus produced bacteriocin which can contribute to the removal of other bacteria. Aerococcus, Leuconostoc and Lactobacillus presented high proteolytic activity, which mean they could be used as adjunct cultures to improve proteolysis. Only one isolate (Pediococcus) showed lipolytic activity. In conclusion, by their technological characteristics some isolates could be selected as starter cultures, however, further research of their pathogenesis is necessary before using them in pilot plant production.
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Ellis, Kathryn. "Studies of the composition of milk produced on organic and conventional dairy farms in the UK." Thesis, University of Liverpool, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421035.
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Vilhena, Luciana GirÃo de. "Technology and profitability: the case of the milk producers cooperative (Quileite) the city of Quixeramobim, CearÃ." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=8684.
Full textAbstract:
CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>This study aims to evaluate the technical and economic performance of dairy cattle, identify the main barriers in activity, indicating the possible causes by identifying the technological profile of milk producers. In order to achieve this goal, it was made with data collected through survey questionnaires to the producers of milk Quixeramobim, Cearà State. Based on the literature review, we divided the system of milk production to conduct the evaluation of the technological level of the producers, in three components: management of the activity, system infrastructure of production and herd management. We analyzed to plot the producersthe following factors: marketing, productivity, racial profiling of herds, expenses incurred and gross revenues from the activity. Next, we determined the technological indices for each component separately and for all of them, based on its recommended technology, creating the mean rates of technology and technology index for dairy cattle. The producers were stratified by means of cluster analysis, presented as the technological level and used to analyze the individual contribution of each and every indicator in the index constituents. The evaluation of cost was performed using the methodology of the Integrated Agricultural Costs - CUSTAGRI. We identified four levels of technology which were subsequently laminated and used for the analysis of technological, economic, cost estimates and assessment of profitability. The survey showed that the main deficiency of the producers is to adopt appropriate management practices. Access to credit, labor, unskilled and lack of public policies aimed at promoting the dairy industry also adversely affect the results. The dairy industry in the region proved to be a profitable activity, with levels of profitability appropriate to the region and capable of delivering sustainable development in rural areas.<br>O presente trabalho tem por objetivo avaliar o desempenho tÃcnico-econÃmico da pecuÃria leiteira, apontar os principais entraves existentes na atividade, indicando as possÃveis causas por meio da identificaÃÃo do perfil tecnolÃgico dos produtores de leite. No intuito de alcanÃar tal objetivo, efetuou-se pesquisa com dados coletados mediante aplicaÃÃo de questionÃrios junto aos produtores de leite associados à Cooperativa de Leite do MunicÃpio de Quixeramobim, Estado do CearÃ. Com base na revisÃo de literatura, para realizar a avaliaÃÃo do nÃvel tecnolÃgico dos produtores, dividiu-se o sistema de produÃÃo de leite em trÃs componentes: gerenciamento da atividade, infraestrutura do sistema de produÃÃo e manejo do rebanho. Para traÃar o perfil dos produtores analisaram-se os seguintes fatores: comercializaÃÃo, produtividade, caracterizaÃÃo racial dos rebanhos, despesas realizadas e receita bruta auferida com a atividade. Em seguida, determinou-se os Ãndices tecnolÃgicos para cada componente, separadamente e para o conjunto deles, com base na respectiva tecnologia recomendada, criando-se os Ãndices mÃdios de tecnologia e o Ãndice geral de tecnologia para a pecuÃria leiteira. Os produtores foram estratificados, por meio de AnÃlise de Cluster, conforme o nÃvel tecnolÃgico apresentado e usado para analisar a contribuiÃÃo individual de cada um e de cada indicador na composiÃÃo dos Ãndices. A avaliaÃÃo da rentabilidade foi feita utilizando-se a metodologia do Sistema Integrado de Custos AgropecuÃrios â CUSTAGRI. Foram identificados quatro nÃveis tecnolÃgicos que posteriormente foram estratificados e usados para a anÃlise dos aspectos tecnolÃgicos, econÃmicos, estimativas de custos e avaliaÃÃo de rentabilidade. A pesquisa apontou que a principal deficiÃncia dos produtores està em adotar prÃticas adequadas de gerenciamento. O pouco acesso ao crÃdito, a mÃo de obra desqualificada e ausÃncia de polÃticas pÃblicas voltadas ao fomento da pecuÃria leiteira tambÃm interferem negativamente nos resultados. A pecuÃria leiteira na regiÃo mostrou ser uma atividade rentÃvel, com Ãndices de lucratividade satisfatÃrios e capazes de viabilizar a continuidade da atividade no meio rural.
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TRÁVNÍČKOVÁ, Michaela. "Systémy kontroly jakosti mléka v České republice." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-115860.
Full textAbstract:
This thesis was focused on mapping the situation of the milk quality control systems in the Czech Republic (European Union) and the assessment of problems of milk quality control from the point of view of realization but also of consumer protection from products that are harmful to health. The theoretical part focused on control systems in agricultural companies intended for milk production, in the process of milk collection and in dairies. The second part focused on the evaluation of information obtained from a questionnaire survey of dairy farmers, dairies and milk consumers.