The value of segmenting the milk market into bST-Produced and Non-bST-Produced milk
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چکیده
منابع مشابه
Economic Value and Produced Milk Quality in Holstein Lactating Cows in Organic System
In the past decade, a global demand for products from organic agriculture has increased rapidly. Milk quality is of major interest for all parties. Therefore, the objective of this study was to compare cow performance and product quality in conventional and organic system. Twenty Holstein dairy cows were allotted to one of 2 diet groups, which including: a conventional diet (CON), and an organi...
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پژوهش حاضر با هدف بررسی اثر جیره حاوی کربوهیدراتهای غیرالیافی زیاد و بروز التهاب در گاوهای شیرده در دو آزمایش جداگانه انجام شد. در آزمایش اول 20 رأس گاو مبتلا به ورم پستان از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) و 20 رأس گاو سالم از دو گروه کم تولید و پرتولید (هر کدام 10 رأس) انتخاب شدند. همه گاوها در دوره دوم و یا سوم شیردهی و در روزهای 80-120 پس از زایش بودند. میانگین تولید شیر در گروه...
Physicochemical properties and frauds in the samples of raw cow milk produced in Qazvin, Iran
Adding materials to reduce the microbial load and cover to deficit in milk is a health threat and has always provided consumer concern.112 raw cow milk samples were randomly collected from dairy industrial centers of Qazvin province during warm and cold seasons in 2012, physicochemical and added adulteration were investigated. Based on the results of chemical tests, the mean values of the lacto...
متن کامل1 the Bst Case
Recombinant Bovine Somatotropin (rBST) is a milk production enhancer, a product of industrial microbiology. First approved for commercial sale in the United States (U.S.) by the Food and Drug Administration (FDA) in 1994, rBST has been immersed in controversy since the early 1980s. Conflicts among major players with interests in rBST have shaped the product's image and influenced its use. Playe...
متن کاملPhysicochemical characteristics and storage stability of clarified butter fat « smen » produced from pasteurized and non-pasteurized milk
Smen is a milk fat isolated by ‘boiling-off’ water. Milk fat was first converted into butter and then into smen. Smen product is utilized for culinary cooking and frying of different food. Smen has better shelf-life than other indigenous dairy products due to its lower moisture content. However, it undergoes deterioration (lipolysis and oxidation of milk fat) causes flavor impairment, lowers nu...
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ژورنال
عنوان ژورنال: Agribusiness
سال: 1994
ISSN: 0742-4477,1520-6297
DOI: 10.1002/1520-6297(199401)10:1<3::aid-agr2720100103>3.0.co;2-f