Factors influencing intensity of competition in the Czech dairy industry [PDF]
, 2002 Renata Černíková
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Competitiveness and innovativeness of the EU dairy industry [PDF]
This study provides the methodology to measure competitiveness and an assessment of the European dairy industry’s competitiveness and innovativeness. Several studies on competitiveness of industries are weakly theoretically founded, descriptive of nature
Bremmers, H.J. +3 more
core +1 more source
Food Safety and Health, EarlyView.Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley +1 more source
Standardization for Data Generation and Collection in the Dairy Industry: Addressing Challenges and Charting a Path Forward. [PDF]
Animals (Basel)Baldin M +8 more
europepmc +1 more source
The story of deregulation in the dairy industry [PDF]
, 2003 Geoff W. Edwards
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RETIRING MARGINALLY PROFITABLE SECTIONS OF AGRICULTURAL FIELDS IN ONTARIO ECONOMICALLY JUSTIFIED: CASE STUDIES OF TYPICAL FIELDS IN ONTARIO, FINAL REPORT [PDF]
The dairy industry in Canada was turned on its ear by the release of the WTO decision last fall that Canada's Special Milk Classes constitute an export subsidy. Dairy processors fear the loss of established export markets.
Brethour, Cher +2 more
core +1 more source
Revolution of Bioactive Compound Extraction: Impacts on Food Safety, Health, and Sustainability
Food Safety and Health, EarlyView.Novel extraction techniques offer sustainable solutions for the food industry, enhancing efficiency and reducing environmental impact while preserving the health‐promoting properties and ensuring the safety of extracted bioactive compounds, paving the way for improved product quality and sustainable food production.
Ahmed A. Zaky +2 more
wiley +1 more source
Improved textural properties of transglutaminase treated milk acid gel: Influence of citric acid
Journal of Agriculture and Food ResearchKeeping the stability of yogurt during the fermentation, storage and transportation process is necessary to reduce the syneresis. To achieve this goal, the combination of the acid treatment and transglutaminase (TG) was proposed to improve the textural ...
Jing Wang +7 more
doaj
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products. [PDF]
Food Sci Anim ResourUdourioh GA, Solomon MM, Okolie JA.
europepmc +1 more source