Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yog...

The study was conducted to know the copro-prevalence of hookworm infection in relation to various risk factors in the pet dogs from in and around Ludhiana. Total 250 dog faecal samples were examined by flotation and Mc Master egg counting technique for qualitative and quantitative evaluation, respectively. The prevalence of hookworms was correlated with meteorological data, age, sex and breed. ...

This paper examines firms and the products they manufacture — and abandon — over time. We find strong relationships between product switching and a number of microand macroeconomic variables, including firm performance, aggregate manufacturing growth and product diversification. Most importantly, product switching is a very important — and active — margin of firm adjustment that is positively c...

In this paper, we describe a method for designing flexible mix-product lines. The word "flexible" means product-mix flexibility. Various production plans are executed in the flexible mixed-product line. Therefore, we have to solve problems that have widely expanded search trees to design the flexible mixed-product line, but it's difficult to find optimal answers of large scale design problems. ...

To implement CONWIP control in multiproduct systems, planners must specify not only a total WIP level, but also its allocation to the different products. We describe two methods for setting individual product WIP levels. The first approach focuses on equitably meeting randomly arriving orders for the various products. We designed a heuristic allocation procedure to attain a throughput target. T...