Relevant bibliographies by topics / The production and a processing of a milk

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Academic literature on the topic 'The production and a processing of a milk'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "The production and a processing of a milk"

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CROSSE, SEAMUS, BERNADETTE O'BRIEN, and GER RYAN. "Production of quality milk for processing." International Journal of Dairy Technology 53, no. 4 (2000): 135–41. http://dx.doi.org/10.1111/j.1471-0307.2000.tb02896.x.

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Fox, P. F., and T. P. Guinee. "Processing characteristics of milk constituents." BSAP Occasional Publication 25 (2000): 29–72. http://dx.doi.org/10.1017/s1463981500040644.

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AbstractMilk and dairy products are major components of the human diet in Western countries, providing about 30% of dietary proteins and lipids. The current annual production of milk is 560 x 106 tonnes, of which 85, 11, 2 and 2% are bovine, buffalo, caprine and ovine, respectively. Although some raw milk is still consumed, the vast majority of milk is processed to at least some extent. Liquid milk is a major food item in all developed dairying countries, representing 30% of total milk production. The remainder is processed into one of several thousand products, making dairy products the most diverse and flexible group of food products. The flexibility of milk as a raw material resides in the chemical and physico-chemical properties of its constituents, many of which are unique. The principal constituents of milk can be modified by enzymatic, chemical and/or physical methods, permitting the production of new products. However, the concentrations and properties of milk constituents are variable and hence the processability of milk and the properties of dairy products are inconsistent, although much of this variability can be eliminated by employing modern technology, which exploits certain features of milk constituents. Today, most milk is processed in very large, highly mechanised and automated factories, where consistency in processing properties is essential. The resulting products are distributed through large wholesale and retail outlets, where consistency is, again, paramount. Finally, today's consumers expect consistency. The consistency expected by the processor, distributor and consumer can be achieved only if the properties of milk constituents are understood at the molecular level.This communication will describe:The chemical and physico-chemical properties of the principal constituents of milk, i.e. lactose, lipids, proteins and salts,Variations in milk composition and in the properties of its constituents and the influence of dairy husbandry practices thereon,Exploitation and significance of the chemical and physico-chemical properties of milk constituents in the production and properties of the principal groups of dairy foods, i.e. liquid milk products, cheese, butter, fermented milks, functional milk proteins and lactose.Process modifications which may be used to overcome variations in the properties of milk constituents.
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Гербер, Юрий, Yuriy Gerber, Александр Гаврилов, and Alexander Gavrilov. "Machine Processing of Milk in Dairy Production." Food Processing: Techniques and Technology 49, no. 3 (2019): 375–82. http://dx.doi.org/10.21603/2074-9414-2019-3-375-382.

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For fermented milk products, consistency plays a leading role: it provides a quality product and shapes consumer demand. There have been numerous studies of the effect of the technological process on the properties of sour cream, kefir, etc. However, these studies were performed after the introduction of ferment. Thus, the effect of parameters of thermal and mechanical treatment during the primary stage on the physical and mechanical properties of fermented milk products remains understudied. The research objective was to confirm the following hypothesis: the parameters of homogenization during the primary stage affect the consistency of the fermented milk products. A set of experiments made it possible to expose the dependence of the rheologic properties of sourmilk products from the regime parameters of homogenization. The research featured initial mix for kefir and sour cream production. The milk was preheated to 45C in an Alfa-Laval pasteurizer and separated in an Alfa-Laval separator. The fat-free milk (1% of fat for kefir production) was heated in a pasteurizer to 55–60C and homogenized at 8–16 mPa. The homogenizing device of the manometer was additionally equipped with a phase separator delimiter of the S-homogenizer type. The acidity and viscidity for the sour cream and kefir were measured at different pressure values. The power expenses on homogenization depended on the pressure and the volume of milk. The pressure of homogenization proved to be a meaningful factor and affected the fermentation process. It rendered a substantial influence on the consistency and taste qualities of the fermented milk product. The experiment defined the optimal temperature of fermentation for kefir production. The optimization of pressure decreased the energy consumptions by 4.4 kW/h (24.4%) per ton. Solar thermal collectors were used to preheat the milk before homogenization, which decreased the specific energy consumption by 10.5 kW/h per ton. The new parameters lower the prime cost of the dairy products and raise their competitiveness.
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Joksimović, Miljan, Sanjin Ivanović, and Svjetlana Janković-Šoja. "Production and tendency in milk processing in Montenegro." Ekonomika poljoprivrede 67, no. 2 (2020): 391–404. http://dx.doi.org/10.5937/ekopolj2002391j.

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Panfilova, Julija, Maria Ivantsova, and Irina Selezneva. "Energy efficient way of processing waste of milk production." E3S Web of Conferences 6 (2016): 03008. http://dx.doi.org/10.1051/e3sconf/20160603008.

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Özbay, A., and G. N. Demirer. "Cleaner production opportunity assessment for a milk processing facility." Journal of Environmental Management 84, no. 4 (2007): 484–93. http://dx.doi.org/10.1016/j.jenvman.2006.06.021.

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Nemenushchaya, Lyudmila, Lyudmila Konovalenko, and Tatiana Shchegolikhina. "Organization of efficient and environmentally friendly milk processing production." IOP Conference Series: Earth and Environmental Science 723, no. 3 (2021): 032101. http://dx.doi.org/10.1088/1755-1315/723/3/032101.

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Gubanov, R. S. "Features of milk processing in the production of butter." Milk branch magazine, no. 06 (May 20, 2021): 62–65. http://dx.doi.org/10.33465/2222-5455-2021-6-62-65.

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Markovic, B., M. Markovic, and L. Rmus. "Status of milk production sector in Montenegro." Biotehnologija u stocarstvu 27, no. 3 (2011): 387–96. http://dx.doi.org/10.2298/bah1103387m.

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Quantitative and qualitative parameters of the milk production sector in Montenegro, addressing both production and processing have been evaluated. In Montenegro, livestock production is focused on cattle, sheep and goats and to lower extent pig and poultry. Montenegro dairy sector characterized by small-scale farming. Milk production based on about 26270 farms with average herd size of 2.9 cows and milk yield 2700 kg/cow has a very different structure to that in the EU-27. The small-scale structure of Montenegrin milk production results in the sector operating with a number of inefficiencies at the production level. Regarding processing diary industry there have been the positive changes: new dairies were established, collection area is enlarged, range of products is also widened. Maybe the most promising change is cheese production and its presence in many markets. Total self-sufficiency rate of milk and dairy products is at a level of about 60%. The remaining needs are imported, which is around 30 million euros. In order to strengthen production and market position of domestic dairy products and to further develop dairy sector, as very specific and sensitive one, the efforts should be focused on remove weak points and to make stronger the whole value chain. In addition to the domestic support schemes, pre-accession EU support (IPARD) should target investments in primary production of milk and processing sector.
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Храмцов, Андрей, and Andrey Khramtsov. "Innovative Solutions in Milk Whey Production." Food Processing: Techniques and Technology 48, no. 3 (2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.

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The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.
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Dissertations / Theses on the topic "The production and a processing of a milk"

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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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Ozbay, Arzu. "Cleaner Production Opportunity Assessment For Market Milk Production In Ataturk Orman Ciftligi (aoc) Facility." Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/12604777/index.pdf.

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In this study, possible cleaner production opportunities for a dairy processing facility are examined, considering the market milk production process. Cleaner production concept and its key tools of implementation were analyzed to build the basis of study. General production process and its resulting environmental loads are discussed by taking possible CP opportunities as the axis of study. A methodology is developed for cleaner production opportunity assessment in Milk Processing Facility of Atat&uuml<br>rk Orman Ciftligi. The methodology covers two major steps<br>preparation of checklists for assisting auditing and opportunity assessment<br>implementation of the mass balance analysis. For mass balance analysis, measurements and experimental analysis of the mass flows are utilized to determine the inputs and outputs. Prepared check lists are utilized to determine waste reduction options that could be implemented. Selected opportunities are evaluated considering its environmental benefits and economic feasibility.
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Andrikonytė, Edita. "Lietuvos integracijos į Europos Sąjungą problemos pienininkystėje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2006~D_20070110_124922-39604.

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Pienininkystė Lietuvoje jau nuo seno yra gerai išplėtota veikla, garantuojanti didelės dalies kaimo gyventoju pajamas ir itakojanti šalies bendro vidaus produkto apimti. Integracijos i Europos Sajunga (ES) procesas iškėlė tam tikrus reikalavimus ir išryškino problemas šalies pieno gamybos ir perdirbimo srityje. Sėkmingas pieno gamintoju ir perdirbėju dalyvavimas ES bendrojoje rinkoje galimas turint išsamia problemu analize. Tai ir lemia šio magistrinio darbo aktualuma. Pagrindinis darbo tikslas - išanalizuoti pieno gamybos ir perdirbimo sektoriaus integracijos i ES salygotas problemas ir ju sprendimo budus. Atlikus minėta analize, paaiškėjo, kad pieno gamybos pagrindinės problemos yra susijusios su neracionalia pieno ukiu struktura, žemu genetiniu karviu bandos potencialu bei neišplėtota pieno gamintoju kooperacija. Visa tai mažina pieno gamintoju pajamas, ju galimybes vykdyti prekine veikla. Pieno pramonė - viena iš tu maisto pramonės šaku, kurios anksciausiai prisitaikė prie ES keliamu rinkos ir produktu kokybės reikalavimu. Dėl pasiekto aukšto imoniu koncentracijos lygio ir sėkmingo investavimo i gamybos technologiju modernizavima Lietuvos pieno pramonė užsitikrino stabilias pozicijas užsienio rinkose. ES taikomos rinkos apsaugos priemonės didina perdirbėju pajamas, nors bemuitis rėžimas žymiai padidino konkurencija vidaus rinkoje. Sėkmingas problemu, kylanciu pieno gamybos ir perdirbimo sektoriuje, sprendimas priklauso nuo efektyvaus ES finansinės paramos panaudojimo... [to full text]<br>The primary purpose of this paper is to analyze the main problems in the Lithuanian dairy Industry caused by the integration into EU and the main ways of solving it. The fulfilled analysis in this Graduation paper shows that the main problems of milk production sector are the irrational structure of dairy farms, the law genetic productivity of cows and the non-explicated cooperation. All these factors reduce the incomes of milk producers and their possibilities to be engaged in milk production. The milk industry is one of the branches of Lithuanians food industry, which was first adapted into EU’s trade policy and started producing high quality dairy products. The high level of concentration of the industrial enterprise and the successful use of the investment to the modernization of the technology caused Lithuanian dairy industrial enterprises to have a steady position in the foreign market. On the one hand, the market safeguard which is used in EU increases the incomes of the dairy industrial enterprises, but the free trade regime on the other hand encourages higher competition level in the home trade.
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Nicholls, Stuart Guy. "Manufacturing Order Execution: An investigation into a means of implementing new production planning tools at Synlait Milk Ltd." Thesis, University of Canterbury. Master of Engineering Management, 2014. http://hdl.handle.net/10092/8939.

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Implementation of production planning and scheduling systems at Synlait Milk Ltd. for its process manufacturing plant required a project be carried out. Socio-technical considerations as well as ease-of-use for the end-users of a planning system were found to be of the utmost importance in the implementation of a production planning and control system. Implementation options for the systems were weighed and a viable solution found.
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Albrecht, Carl Edward Archibald. "The old world camel as productive farm animal camel milk - production, processing, marketing with special reference to Rajasthan (India) and Dubai (United Arab Emirates)." Marburg Tectum-Verl, 2005. http://deposit.d-nb.de/cgi-bin/dokserv?id=2851646&prov=M&dok_var=1&dok_ext=htm.

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Albrecht, Carl Edward Archibald. "The Old World Camel as productive farm animal : camel milk - production, processing, marketing with special reference to Rajasthan (India) and Dubai (United Arab Emirates) /." Marburg : Tectum, 2006. http://deposit.d-nb.de/cgi-bin/dokserv?id=2851646&prov=M&dok_var=1&dok_ext=htm.

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Poore, Matthew Henry. "Effects of sorghum grain processing and forage fiber source on milk production, digestibility and kinetics of passage in Holstein cows." Diss., The University of Arizona, 1990. http://hdl.handle.net/10150/185188.

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Experiments were conducted to determine effects of source of forage and starch degradability on milk production, digestibility and passage in Holstein cows. A preliminary experiment showed that sampling site, dosing time and passage model had little influence on passage parameter estimates for grain in lactating cows. Mean retention times were 17 and 25 h for duodenal and fecal sampling, respectively, and 16 and 18 h at the duodenal site and 24 and 26 h at the fecal site for doses given before rather than after feeding, respectively. In an 8 wk trial cows in early lactation were fed diets with 30% NDF with forage NDF from wheat straw or alfalfa hay in proportions of 0:3, 1:2, 2:1 or 3:0. Intake and milk yield were not influenced, but milk fat percentage, acetate to propionate ratio (C2:C3) and persistence were decreased with increasing straw, and yield of FCM decreased on all straw. Ratio of forage NDF to ruminally degradable starch (FNDF:RDS) was 1.10 1.01,.92 and.84 in 0:3, 1:2, 2:1 and 3:0 diets, respectively, and it was concluded that a ratio of <1:1 would result in low C2:C3, and poor persistence. In another 8 wk trial, cows were fed diets formulated to contain equal forage NDF from wheat straw or alfalfa hay, and steam-flaked or dry-rolled sorghum grain in a 2 x 2 factorial arrangement of treatments. All diets had FNDF:RDS >1:1. Forage source did not influence any performance parameter nor did forage source interact with grain processing. Steam-flaking grain increased milk yield 12%, milk protein yield 14% and improved efficiency and persistence. Although milk fat percentage was decreased from 3.6 to 3.2, yield of milk fat was not influenced. It was concluded that increasing starch degradability may improve performance if the ratio of FNDF:RDS is maintained > 1:1. In the last experiment, duodenally cannulated cows were fed diets similar to those in the second lactation trial, except straw was substituted for 2/3 of the alfalfa hay on an NDF basis. Substituting straw for alfalfa did not influence flow of OM, starch or any CP fraction, but resulted in decreased (54 vs 47%) ruminal cellulose digestibility. Steam-flaking sorghum grain increased ruminal digestion of starch (74 vs 48%), increased flow of non-ammonia CP (120 vs 110% of intake) and bacterial CP (2.8 vs 2.2 kg/d), and decreased ruminal digestibility of cellulose (47 vs 53%), compared to dry-rolling. Response to steam-flaking in the lactation trial was probably due to both increased energy availability and improved duodenal flow of CP.
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Thomas, Robert John. "Soil management strategies for processing tomato, Lycopersicon esculentum Mill., production." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ56373.pdf.

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Mapekula, Monde. "Milk production and calf performance in Nguni and crossbred cattle raised on communal rangelands of the Eastern Cape province of South Africa." Thesis, University of Fort Hare, 2009. http://hdl.handle.net/10353/247.

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Information on milk production could be useful in designing strategies that would help to improve milk production in communal farming systems. This study was conducted to determine milk production and calf performance of Nguni and crossbreds under smallholder cattle production conditions. Four trials were conducted in the study. The objective of the first trial was to determine farmer perceptions on milk production and calf rearing in smallholder areas. Data were obtained from 218 smallholder farmers, using a structured questionnaire. Smallholder farmer sector is constituted by small scale commercial farmers and communal farmers. Small-scale commercial farmers in South Africa obtained farms from the government through land claims or they bought the farms. Their farming background is a communal type. Communal farmers are farmers that are sharing the same grazing land and animals are managed according to the experience of the owner. The findings in this study indicated that there were numerous constraints to milk production in smallholder areas. These included lack of technical expertise and poor veterinary support services. The farmers also indicated that calf performance was low. The second trial was conducted to determine if there were differences in calf performance, gastrointestinal parasites and nutritionally-related blood metabolites between Nguni and crossbred calves. Body weights and faecal samples were collected monthly until weaning at six months. The levels of total protein, albumin, globulins, non-esterified fatty acids (NEFA), glucose, cholesterol and minerals were determined monthly. Nguni calves had higher birth weights than crossbreds (P<0.05). Average daily gain and weaning weights of Nguni calves were greater than crossbred calves (P<0.05. Nguni calves had lower total protein at early age after birth (P<0.05). However, at weaning Nguni calves had higher total protein than crossbreds (P<0.05). Nguni calves had higher levels of glucose and NEFA concentrations than crossbred calves (P<0.05). In the third trial, milk utilisation patterns in smallholder areas of the Eastern Cape were assessed. Cattle owners (n = 130) were randomly selected in three different regions to determine milk consumption patterns, milk sales, prices and factors influencing these activities. The information was gathered using milk recording sheets, which were administered in February (early lactation) and June (late lactation) in 2009. Milk consumption per household was similar among the three districts (P>0.05). Milk was utilised as both fresh and sour. Fresh milk was utilised with tea/coffee and porridge. Excess fresh milk was utilised to feed pets (mostly cats and puppies). The puppies were fed on mostly whey, and, at times, on fresh milk. Sour milk was utilised to prepare of umvubo (a mixture of sour milk and scrambled porridge (umphokoqo) or a mixture of sour milk and bread). In some cases, excess milk was given to neighbours as a form of social investment and fame. The quality of milk from Nguni and crossbred cows was compared in the fourth trial. Milk samples were evaluated for quality in early (February), mid (April) and late (June) lactation in 2009. The essential amino acids, non-essential amino acids and fatty acids were determined. Nguni milk had higher amino acids and fatty acids concentration than crossbreds (P<0.05). Nguni milk had higher arginine levels in the early and mid lactation periods compared to crossbred cows (P<0.05). Nguni milk had higher methionine and threonine levels than crossbred cows (P<0.05). Methionine levels in Nguni were 0.15, 0.19 and 0.18 in early, mid and late lactation while crossbred had 0.05, 0.05 and 0.06 (g/100ml), respectively. There were significant interactions between lactation stage and genotype for lysine levels with Nguni milk having higher (P<0.05) lysine levels in the mid and late lactation periods. Nguni cows had higher tyrosine, glycine and proline levels than crossbred cows (P<0.05). In the early lactation, Nguni cows had higher serine levels than crossbred cows (P<0.05). In mid lactation crossbred cows had higher serine levels than Nguni cows (P<0.05). There were significant differences between genotypes on fatty acid composition. Nguni milk had higher C12:0 levels than crossbreds (P<0.05). However, milk from crossbred cows had higher C14:0 levels than that for Nguni cows (P<0.05) and also had higher levels of C16:0 and C18:0 fatty acids compared to Nguni cows. Crossbred milk had higher levels of C18n1n9t in early lactation period than Nguni and decreased as the stage of lactation progressed (P<0.05). In the early lactation, the levels of C18n1nC in Nguni milk were higher (P<0.05) than in late lactation. In the mid and late lactation, crossbred cows milk had higher C18n1nC levels than in early lactation (P<0.05). Lactation stage and genotype affected saturated fatty, monounsaturated fatty acids, cis-fatty acids and omega 3 (n-3) to omega 6 (n-6). In general, Nguni milk had higher mineral composition than crossbred milk (P<0.05). In conclusion, Nguni calves performed better than crossbred calves under communal rangelands. There is a need for crossing Nguni cows with dairy breeds in commercial dairying by smalhoder farmers as a strategy for improving both milk quality and quantity.
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Fiegenbaum, Joel. "A EVOLUÇÃO DA ORGANIZAÇÃO E DA LOCALIZAÇÃO ESPACIAL DA AGROINDÚSTRIA DO LEITE NO RIO GRANDE DO SUL." Universidade Federal de Santa Maria, 2013. http://repositorio.ufsm.br/handle/1/6606.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The present study aims to analyze the organization and location of dairy agro-industry in the state of Rio Grande do Sul between the years 1990-2010. This study seeks to assess the development of dairy agro-industry, in the aspects of industrial structure, production volume and location of the processing plant and capture raw. The theoretical references permeate the use of Commodity System Approach, the model structure-conduct-performance (SCP) dynamic strategies of Porter, the types of structure Guimarães and indicators Locational Quotient and Locational Gini. To conduct the study, we used the descriptive method and secondary data, followed by analysis of sectoral and geographical axis. In industry, discusses the structure of the agro-processing milk in Brazil and consequently the state of RS. In geographical axis seeks to determine the displacements of the primary production of milk, as well as the industrial processing of RS. The main results show that from 2002 to the expansion of demand for dairy products have as typologies of dairy industry in Brazil and RS three subgroups in the dairy industry, namely: a) subset of differentiated oligopoly among large firms sector b) subgroup of homogeneous oligopoly among firms of medium size, c) subgroup of competitive industry between firms marginal sector. Regarding performance, formulates the hypothesis that at the time the markets have become regionalized national (after the end of paradigm perishability milk) production units in RS when setting their prices through mark-up are watching what happens regarding the concentration level in Brazil. There is specialization and geographic concentration of production and processing of dairy in the northwestern state of RS.<br>O presente estudo visaanalisar a organização e a localização da agroindústria de leite no estado do Rio Grande do Sul entre os anos de 1990 a 2010. Busca-se neste estudo avaliar a evolução da agroindústria do leite, nos aspectos de estrutura industrial, de volume de produção e de localização do processamento fabril e da captação in natura. As referências teóricas perpassam pela utilização do Commodity System Approach, o modelo de estruturaconduta- desempenho (ECD) dinâmico, as estratégias de Porter, as tipologias de estrutura de Guimarães e os indicadores de Quociente Locacional e Gini Locacional.Para realização da pesquisa, utilizou-se o método descritivo e dados secundários, seguido da análise do eixo setorial e geográfico. No setorial, discute-se a estrutura da agroindústria de transformação do leite no Brasil e por consequência no estado do RS. No eixo geográfico procura-se determinar os deslocamentos da produção primária de leite, bem como da transformação industrial no RS. Os principais resultados apontam que a partir de 2002 com a expansão da demanda de lácteos têm-se como tipologias da indústria de laticínios no Brasil e no RS três subgrupos na indústria de lácteos, a saber: a) subgrupo de oligopólio diferenciado entre as grandes firmas do setor; b) subgrupo de oligopólio homogêneo entre as firmas de tamanho médio; c) subgrupo de indústria competitiva entre as empresas marginais do setor. Em relação ao desempenho, formula-se a hipótese de que no momento em que os mercados de regionalizados passaram a ser nacionais (após o fim do paradigma da pericibilidade do leite) as unidades produtivas no RS, ao fixarem seus preços através do mark-up estão observando o que ocorre em relação à concentração em nível de Brasil. Houve especialização e concentração geográfica da produção e industrialização do leite na região noroeste do estado do RS.
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Books on the topic "The production and a processing of a milk"

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Belloin, J. C. Milk and dairy products: Production and processing costs. Food and Agriculture Organization of the United Nations, 1988.

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Marcos, Sahlu, ed. Production and processing of milk from cattle in sub-Saharan Africa: A bibliography = Bibliographie sur la production et la transformation du lait de vache en Afrique subsharienne. International Livestock Centre for Africa, 1989.

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O'Mahony, Frank. ILCA rural dairy husbandry and technology course manual. International Livestock Centre for Africa, 1985.

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Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.
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Rekik, Boulbaba. Milk production. Nova Science, 2011.

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Mayne, C. S. Milk production. Agricultural Research Institute of Northern Ireland, 1988.

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Sidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.

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The textbook examines the role of microorganisms in shaping the quality of animal products, describes the microorganisms that affect the quality of food and processes caused by technically and technologically important microflora. The basic principles of microbiological control of milk and meat processing products production are described. The second edition focuses on the quality and safety of food products of animal origin. The material has been reworked and supplemented with the results of recent research, which can be used in the training program for microbiologists in food technology. Meets the requirements of Federal state educational standards of higher education of the latest generation. For students studying in biological specialties, agricultural technologists in the profile "Technology of production, storage and processing of animal products" and in the areas of training 35.03.07 "Technology of production and processing of agricultural products", 19.03.03, 19.04.03 "food of animal origin".
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O'Connor, Charles B. Milk processing techniques: Sour milk. ILCA, 1992.

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Lambert, J. C. Village milk processing. Food and Agriculture Organization of the United Nations, 1988.

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Wright, J. Milk production, 1984-85. University of Reading, Dept. of Agricultural Economics & Management, 1986.

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Book chapters on the topic "The production and a processing of a milk"

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Law, B. A., and P. W. Goodenough. "Enzymes in milk and cheese production." In Enzymes in Food Processing. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2147-1_4.

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Frye, Cary P. "Regulatory requirements for milk production, transportation and processing." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch3.

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Buğdayci, Mehmet, Murat Alkan, and Onuralp Yücel. "Production of Fe-Based Alloys by Metallothermic Reduction of Mill Scales from Continuous Casting Processes." In 4th International Symposium on High-Temperature Metallurgical Processing. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118663448.ch28.

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Biswas, Asit K., Cecilia Tortajada, Andrea Biswas-Tortajada, Yugal K. Joshi, and Aishvarya Gupta. "Milk Production." In SpringerBriefs on Case Studies of Sustainable Development. Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-01463-0_5.

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Bugdaycý, Mehmet, Ahmet Turan, Murat Alkan, and Onuralp Yücel. "Effect of The Reductants on The Production of Iron Based Alloys From Mill Scale by Metallothermic Process." In 7th International Symposium on High-Temperature Metallurgical Processing. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119274643.ch21.

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Buğdaycı, Mehmet, Ahmet Turan, Murat Alkan, and Onuralp Yücel. "Effect of the Reductants on the Production of Iron Based Alloys from Mill Scale by Metallothermic Process." In 7th International Symposium on High-Temperature Metallurgical Processing. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48093-0_21.

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Singh, Harjinder, and Rodney J. Bennett. "Milk and Milk Processing." In Dairy Microbiology Handbook. John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/0471723959.ch1.

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Harding, F. "World milk production." In Milk Quality. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_1.

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Gueddari, Abdessamad, and Jesús Canales Vázquez. "Husbandry: Milk Production." In Sustainable and Environmentally Friendly Dairy Farms. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46060-0_3.

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Gésan-Guiziou, G. "Liquid Milk Processing." In Membrane Processing. Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118457009.ch6.

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Conference papers on the topic "The production and a processing of a milk"

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Statsenko, E. S. "STUDY OF THE RHEOLOGICAL PROPERTIES OF FERMENTED MILK DRINKS ENRICHED WITH SOY INGREDIENT." In «Breeding, seed production, cultivation technology and processing of agricultural crops». Federal State Budgetary Scientific Institution Federal Scientific Rice Centre, 2021. http://dx.doi.org/10.33775/conf-2021-357-361.

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Ishmuratov, Halyaf. "FEEDING OF GRAIN OF CEREALS TREATED WITH HEAT AND UREA TO NEW COWS." In Multifunctional adaptive feed production. Federal Williams Research Center of Forage Production and Agroecology, 2020. http://dx.doi.org/10.33814/mak-2020-22-70-115-12.

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In the preserved grain, urea, when subjected to hydrolysis, secretes am-MIAC, protecting it from self-heating and spoilage, and the other part of it goes to ammonium compounds, thereby increasing the protein nutrition of the grain. Processing of grain with urea contributed to a decrease in the concentration of protein, both soluble — by 3.24%, and cleavable-by 4.01%, compared with the control. The cost of processing 1 ton of grain with urea is 1.72 times cheaper than conventional drying. The profitability of milk production increased by 26.62%.
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Nazoykin, Evgeny A. "Application Of Multiagent Simulation Modeling To Forecast Milk Receiving Process." In 35th ECMS International Conference on Modelling and Simulation. ECMS, 2021. http://dx.doi.org/10.7148/2021-0005.

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This research paper discusses the application of multiagent simulation model of production processes by reference to milk receiving and storage. The paper describes basic parameters for general models, and presents the experiment results obtained during the model processing, as well as the approach towards implementation of the multiagent system employing AnyLogic simulation environment. The introduction of general technique to plot multiagent simulation models allows to use digital tools to create a virtual copy of the true-life processes with the possibility to provide forecast and identification of the food production industries. The employment of simulation modeling enables refinement of the production process under study, identification of its weaknesses, and provision of the expert opinion on improvement of production processes and as regards the results of virtual testing thereof.
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Borghesi, Giulia, and Giuseppe Vignali. "Life cycle assessment of organic Parmesan Cheese considering the whole dairy supply chain." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.004.

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Agriculture and food manufacturing have a considerable effect on the environment emissions: holdings and farms play an important role about greenhouse gas emissions and water consumption. This study aims at evaluating the environmental impact of one of the most important Italian DOP product: organic Parmesan Cheese. Environmental performances of the whole dairy supply chain have been assessed according to the life cycle assessment approach (LCA). In this analysis Parmesan Cheese is made from an organic dairy farm in Emilia Romagna, which uses the milk from three different organic livestock productions. Organic agriculture is different from conventional; the major difference is represented by the avoidance of the use of synthetic fertilizers and pesticides made in chemical industry process. Organic agriculture uses organic fertilizers to encourage the natural fertility of the soil respecting the environment and the agro-system. In this case, life cycle approach is used to assess the carbon footprint and the water footprint of organic Parmesan Cheese considering the milk and cheese production. The object at this level is investigating the environmental impact considering the situation before some improvement changes. The functional unit is represented by 1 kg of organic Parmesan Cheese; inventory data refer to the situation in year 2017 and system boundaries consider the inputs related to the cattle and dairy farm until the ripening (included). The carbon footprint is investigated using IPCC 2013 Global Warming Potential (GWP) 100a method, developed by Intergovernmental Panel on Climate Change, and reported in kg of CO2eq. Otherwise, water footprint allows to measure the water consumption and in this work it is assessed using AWARE method (Available Water REmaining).
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Starovojtova, Kseniya, Lyubov Tereshchuk, Marina Tarlyun, and Irina Dolgolyuk. "Development of an Integrated Technology for Milk Processing with the Production of Functional Dairy Products and Biotech Products for Food and Pharmaceutical Industry." In Proceedings of the International Scientific Conference The Fifth Technological Order: Prospects for the Development and Modernization of the Russian Agro-Industrial Sector (TFTS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200113.208.

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Trabold, Thomas A., Rajiv Ramchandra, Michael H. Haselkorn, and Anahita A. Williamson. "Analysis of Waste-to-Energy Opportunities in the New York State Food Processing Industry." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54334.

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Many food processing plants in New York State generate large volume waste streams with a wide variety of physical and chemical properties. With greater environmental regulation and increasing fees for municipal sewer and solid waste disposal, additional innovative ‘disposal’ methods for these wastes need to be developed. One attractive alternative is to use the food processing waste as feedstock for a waste-to-energy conversion process comprising two distinct systems, namely waste-to-fuel and fuel-to-energy. The fuel can either be sold to generate revenue, or converted on-site to electrical or thermal energy to offset the plant power requirements. In this study, the technical viability and economic benefit of applying waste-to-energy solutions to a diverse selection of companies producing milk, cheese, beer, and tofu were assessed. Depending upon the volumes and composition of the available waste streams (including analysis of sugar content, biological oxygen demand, etc.) there may be a compelling business case to utilize the food waste as feedstock for ethanol, biodiesel or methane-rich biogas production.
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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermentation to produce alcohols • Transesterification to produce biodiesel. Generally speaking, food wastes are better suited for biochemical conversion instead of thermo-chemical conversion (combustion, gasification, pyrolysis) due to their relatively high moisture content. The current paper provides an initial assessment of food wastes within the 9-County Finger Lakes region around Rochester, New York. Available databases were utilized to first identify all the relevant companies operating in one of four broad industry sectors: agriculture, food processing, food distribution and food services (including restaurants). Our analysis has demonstrated that anaerobic digestion can be a viable method for sustainable energy production from food waste in the Finger Lakes region, due to the dual economic benefits of effective disposal cost reduction and production of methane-rich biogas.
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Postma, Sjoerd, Ronald G. K. M. Aarts, Johan Meijer, and Ben Jonker. "Feedback control for optimal production speed in laser beam welding of mild steel." In ICALEO® 2002: 21st International Congress on Laser Materials Processing and Laser Microfabrication. Laser Institute of America, 2002. http://dx.doi.org/10.2351/1.5066180.

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Collins, Laurie E., Yankui Bian, Chris Penniston, and Paul Weber. "Skelp End Welding in Helical Pipe Production." In 2010 8th International Pipeline Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ipc2010-31277.

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The production of large diameter pipe by the helical welding process requires that consecutive coils be welded together to facilitate the advance of each subsequent coil through the forming section of the pipe mill. Traditionally, the skelp ends have been joined by a single-pass submerged arc weld simply designed to join the skelp ends together and provide sufficient strength and ductility to survive the pipe forming operation. Subsequent to pipe forming, the length of pipe containing the skelp end weld (SEW) has been cut off and discarded. This process results in both a substantial yield loss as well as additional processing costs as the shortened pipes are later double jointed to produce full size lengths. To overcome these inefficiencies, a process has been developed for making high quality skelp end welds which meet API and CSA requirements. In this paper, the welding process will be described and evaluation of the integrity of the skelp end weld is discussed. Of particular interest are the properties of both the weld and associated heat affected zone in the vicinity of the “T” where the skelp end weld merges with the helical weld. This paper demonstrates that skelp end welds meeting rigorous integrity specifications can be successfully produced. Incorporation of suitable skelp end welding and inspection procedures in the pipe production process significantly enhances the efficiency of helical pipe production.
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Barnekov, Ulf, Matthias Bauroth, and Michael Paul. "Decontamination and Decommissioning of the Uranium Mill and Processing Plant at Seelingstaedt, Germany." In The 11th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2007. http://dx.doi.org/10.1115/icem2007-7380.

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In Eastern Germany uranium mining lasted from 1946 till 1990 including a production of in total 220,000 t of uranium. The Seelingsta¨dt Uranium Mill and Processing Plant, located in Thuringia, Germany, was one of two large uranium mills owned by Wismut. The mill was erected by 1960 and covered an area of 93 ha. From 1961 till 1991 a total of about 110 million t of different types of uranium ores were milled and processed at the Seelingsta¨dt mill. The mill produced ca. 110,000 t of uranium (in yellow cake). Demolition of the buildings and industrial facilities of the Seelingsta¨dt mill and processing plant site are nearly completed. The site is being decommissioned with respect to after-use aiming at afforestation and grasslands allowing for a stable plant succession. Decommissioning includes excavation and relocation of contaminated materials, reshaping of the site and construction of ditches for granting a stable surface runoff as well construction of access and maintenance roads. About 85% of the demolition and relocation works have been completed till to date. Last decommissioning works shall be completed by 2015. The present paper presents experiences made and progress achieved till to date.
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Reports on the topic "The production and a processing of a milk"

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de Paiva Seroa da Motta, Raquel. Water footprint of dairy production in Ethiopia : An assessment on commercial dairy farming and milk processing within a 200 km radius from Addis Ababa. Wageningen Livestock Research, 2019. http://dx.doi.org/10.18174/494591.

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Beck, D., R. Darwin, A. Erickson, and R. Eckert. Milk cow feed intake and milk production and distribution estimates for Phase 1. Office of Scientific and Technical Information (OSTI), 1992. http://dx.doi.org/10.2172/5375779.

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Beck, D. M., R. F. Darwin, A. R. Erickson, and R. L. Eckert. Milk cow feed intake and milk production and distribution estimates for Phase 1. Hanford Environmental Dose Reconstruction Project. Office of Scientific and Technical Information (OSTI), 1992. http://dx.doi.org/10.2172/10142309.

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Ward, G. M., and F. W. Whicker. Milk production and distribution in nine western states in the 1950s. Office of Scientific and Technical Information (OSTI), 1987. http://dx.doi.org/10.2172/6611656.

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Deonigi, D. E., D. M. Anderson, and G. L. Wilfert. Commercial milk distribution profiles and production locations. Hanford Environmental Dose Reconstruction Project. Office of Scientific and Technical Information (OSTI), 1994. http://dx.doi.org/10.2172/10153894.

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Ndambi, Asaah, Jelle Zijlstra, Michiel van Eupen, Tinsae Berhanu, Tomaso Ceccarelli, and Adriaan Vernooij. Mapping and assessing high potential areas to increase milk production in Ethiopia. Wageningen Livestock Research, 2018. http://dx.doi.org/10.18174/461254.

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Schimmel, J. G., and D. M. Beck. Milk production and distribution in low-dose counties for the Hanford Thyroid Disease Study. Office of Scientific and Technical Information (OSTI), 1992. http://dx.doi.org/10.2172/7044855.

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Greenbaum, E., J. W. Lee, C. V. Tevault, and S. L. Blankinship. Renewable hydrogen production for fossil fuel processing. Office of Scientific and Technical Information (OSTI), 1996. http://dx.doi.org/10.2172/450779.

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Greenbaum, E. Renewable hydrogen production for fossil fuel processing. Office of Scientific and Technical Information (OSTI), 1994. http://dx.doi.org/10.2172/10180379.

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Greenbaum, E., J. W. Lee, and C. V. Tevault. Renewable hydrogen production for fossil fuel processing. Office of Scientific and Technical Information (OSTI), 1995. http://dx.doi.org/10.2172/115413.

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