Results 41 to 50 of about 43,302 (270)
A New Direction for the Payment of Milk: Technological and Seasonality Considerations in Multiple Component Milk Pricing of Milk (Liquid and Manufacturing) for a Diversifying Dairy Industry [PDF]
, 2007 End of project reportThe main objectives of this study were to compare a Multiple Component Pricing system with the current milk pricing practice in Ireland and to estimate the marginal values of the three main milk components (fat, protein and lactose ...
Breen, J. +3 more
core
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Understanding how policy instruments with overlapping goals interact is crucial for leveraging their synergies. This study explores the mechanisms for regional nature parks (a form of protected areas that impose no restrictions on agriculture) to enhance the adoption of biodiversity‐conserving agri‐environment schemes (AES) in Switzerland ...
Yanbing Wang +3 more
wiley +1 more source
Contree, 1991 In the early part of the twentieth century daily milk supplies in Johannesburg came from a proliferation of small-scale 'informal' dairies as well as from a few large-scale dairies. Spurred on by a growing concern for high standards of hygiene in general
K.S.O. Beavon, G. Elder
doaj +1 more source
Maintaining the Integrity of Organic Milk [PDF]
, 2006 The meteoric growth of organic dairying is one of the rare success stories found in agriculture today. The business has been built over the past two decades and nurtured by family farmers collaborating with consumers hungry for organic food.For those ...
Mark A. Kastel
core
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden +5 more
wiley +1 more source
Design and development of a continuous culture system for studying rumen fermentation
Agricultural and Food Science, 1989 The present report describes an in vitro continuous culture system to simulate rumen fermentation. The complete assembly consists of six culture vessels (liquid volume 700 ml) fed twice daily with finely ground feed.
Harri Miettinen, Jouko Setälä
doaj
Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
International Journal of Food Science, 2018 Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing.
Sarai Villalobos-Chaparro +3 more
doaj +1 more source
Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli +5 more
wiley +1 more source
Branding Practices on Four Dairies in Kantale, Sri Lanka. [PDF]
, 2018 Hot-iron branding is illegal in Sri Lanka, but is still commonly used to identify dairy herds in extensive farming systems, which are primarily located in the countrys Dry Zone.
Adcock, Sarah +3 more
core +2 more sources
Consumed by Abdominal Distention
Arthritis Care &Research, EarlyView.
Abimbola Fadairo‐Azinge +3 more
wiley +1 more source