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Dissertations / Theses on the topic 'Milk producer'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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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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Made available in DSpace on 2014-06-11T19:30:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-05-28Bitstream added on 2014-06-13T19:18:52Z : No. of bitstreams: 1 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-estru
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2

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
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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 compone
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4

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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Made available in DSpace on 2016-04-28T14:59:48Z (GMT). No. of bitstreams: 1 2006-Tania de Franca Padilha.pdf: 1589480 bytes, checksum: 1d4ae57709d8ab2cb5c7b40f7970a4cb (MD5) 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 activ
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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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Made available in DSpace on 2016-06-02T19:49:59Z (GMT). No. of bitstreams: 1 TeseSMSB.pdf: 2269647 bytes, checksum: c02657deaeb5ec0b5ae9897f017c93db (MD5) 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 bein
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6

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 p
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7

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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8

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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9

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
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10

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 consid
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11

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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12

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 wit
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13

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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14

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 suggeste
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15

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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16

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
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17

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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18

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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19

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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20

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 present
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21

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
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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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25

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
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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 inv
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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
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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, tot
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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 m
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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 to
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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 d
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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&gt. "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 sp
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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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Submitted by Amauri Alves (amauri.alves@ufv.br) on 2015-11-23T15:39:38Z No. of bitstreams: 1 texto completo.pdf: 1177179 bytes, checksum: dec9ea9972e24062fd20a5915e37c787 (MD5)<br>Made available in DSpace on 2015-11-23T15:39:38Z (GMT). No. of bitstreams: 1 texto completo.pdf: 1177179 bytes, checksum: dec9ea9972e24062fd20a5915e37c787 (MD5) 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 q
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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
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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
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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 fa
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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 appl
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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 fabric
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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 ra
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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 boi
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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.

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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 o
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TRÁVNÍČKOVÁ, Michaela. "Systémy kontroly jakosti mléka v České republice." Master's thesis, 2012. http://www.nusl.cz/ntk/nusl-115860.

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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.
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