Results 61 to 70 of about 8,920 (179)
Presenting Fuzzy Approach on Customer Satisfaction Measurement Case Study: Dairying Company [PDF]
Muṭāli̒āt-i Mudīriyyat-i Ṣan̒atī, 2007 Tending to customer rightly overtax, Organizations gain new customers and keep their satisfaction, therefore based on created competition, organization and companies should seeking suitable ways to customer’s absorption and maintenance.
Ali Mohammadnia
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Dairying in Bundelkhand region of Uttar Pradesh: Constraints to realizing the potential
Indian Journal of Animal Sciences, 2020 Dairying in Bundelkhand region continues to play a central role in providing livelihood security and coping mechanism to mitigate risks of the resource poor farmers. However, the development of this key sector has not progressed to the desired extent in
PRAKASHKUMAR RATHOD, SREENATH DIXIT
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Respiratory Symptoms of California’s Dairy Workers Chelsea Eastman
Field Actions Science Reports, 2010 While research has documented the adverse impact of agricultural work on the respiratory health of farmers, few studies have reported on the respiratory health of dairy workers.
Chelsea Eastman +5 more
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Indian Journal of Animal Sciences, 2016 Government of India (GoI) efforts in making Clean Milk Production (CMP) as a practice of socio-economic importance, still needs to be emphasized by highlighting the field level realities, and study the perception of multi- stakeholders, viz.
PRAKASHKUMAR RATHOD, MAHESH CHANDER
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The status of dairy development in the highly dairy and potential dairy counties in Kenya
Journal of Agriculture, Science and TechnologyDairy cattle production contributes approximately 6-8% of Kenya’s gross domestic product, creates jobs along the value chain, and plays a key role in food security. However, most of the data used in this industry are based on cross sectional surveys, projections, and estimates, making it difficult to draw concrete conclusions about milk production ...
Kiplagat, Menjo Dominic +4 more
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Soft Cheese-Making with Buttermilk: Physico-chemical, Sensory, Textural Properties, and Microstructure Characterization [PDF]
Journal of Food Quality and Hazards ControlBackground: Buttermilk, a significant by-product of the dairy industry, is acknowledged as a beneficial food due to its content of water-soluble vitamins, polar lipids, and milk fat globule membranes.
B. Meghzili +4 more
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FERMENTED MILK AS A FUNCTIONAL FOOD [PDF]
Poljoprivreda, 2000 Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of ...
Irena Rogelj
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PLoS ONE, 2022 The initial movement of herders and livestock into the eastern steppe is of great interest, as this region has long been home to pastoralist groups. Due to a paucity of faunal remains, however, it has been difficult to discern the timing of the adoption ...
Alicia R. Ventresca Miller +12 more
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EVALUATION OF MILK QUALITY ON THE BASIS OF TRUE PROTEIN VALUE WITH FT-IR SPECTROMETRY [PDF]
Poljoprivreda, 2000 For the evaluation of milk quality on the basis of true protein it is essential to use fast, but accurate and precise methods. On the basis of the results of classical analysis by reference methods, the reliability of FT-IR technique for proteins ...
Slavica Golc Teger, Marta Berlec
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