LOW MILK SUPPLY (MOTHER)

2021 ◽  
Keyword(s):  
Milk Supply

Local Dairy Supply Chains: A Profitability Analysis in Haryana

2020 ◽  
pp. 508-511
Keyword(s):  
Supply Chains ◽  
Food Supply ◽  
Dairy Products ◽  
Food System ◽  
Economic Viability ◽  
Milk Supply ◽  
Food Supply Chains ◽  
Financial Position ◽  
Profitability Analysis ◽  
Dairy Processing

The shorter food supply chains were the emerging trend in the agro-food system. The characteristic of local food supply chains are regional, freshness, quality products, and health benefits to the consumers. The present study explores the existing local dairy supply chains in the Haryana state. The local dairy supply chains were analysed and found that the shorter milk supply chains were more profitable with reduced intermediaries and higher producer shares in consumer rupees for all dairy products. The supply chains which involved intermediaries had lesser cost per unit of operation in dairy processing but fetched lower prices due to the quality issues and more distance travelled by dairy products. The economic viability and financial position of the processing units exhibited favourable results for both supply chains but it was higher for Supply Chain-I.

THE MILK SUPPLY OF LARGE TOWNS

BMJ ◽  
1903 ◽  
Vol 2 (2240) ◽  
pp. 1488-1492
Keyword(s):  
Milk Supply

scholarly journals Competitive essays on the milk supply in my city

1914 ◽  
Vol 3 (1) ◽  
pp. 107-109
Author(s):  
M. N. Baker
Keyword(s):  
Milk Supply

Proteolysis detection in milk: II. The effect of preincubation of raw and laboratory pasteurized bulk milk samples on tyrosine value and its relationship with bacterial populations

1973 ◽  
Vol 40 (3) ◽  
pp. 383-392 ◽  
Author(s):  
H. S. Juffs
Keyword(s):  
Major Contributor ◽  
Milk Supply ◽  
Bacterial Populations ◽  
Milk Samples ◽  
Bulk Milk ◽  
Upper Limit ◽  
Principal Source ◽  
Before And After

SummaryA study is reported of the effect of preincubation of raw and laboratory pasteurized bulk milk samples on the tyrosine value (TV) of milk and its relationship with bacterial populations. For raw samples, mean TVs before and after preincubation for 20±2 h at both 25 and 30 °C differed (P < 0·001). After preincubation at 30 °C, the TV of 47 % of raw samples exceeded that considered to represent the upper limit of variation in the TV of a normal bulk milk supply. At this temperature, however, there was no indication that proteolytic psychrotrophs were a major contributor to increased TV. With preincubation of raw samples at 25 °C, an increase to above the upper limit of variation occurred in only 20 % of samples; however, proteolytic psychrotrophs appeared more active at this temperature. In similar samples preincubated after laboratory pasteurization, large increases occurred in TV after 20 ±2 h at 30 °C, while at 25 °C the increases were much smaller and of the order found for preincubated raw samples. The results showed, however, that nonpsychrotrophic bacteria were also the principal source of proteinase giving rise to increased TVs in laboratory pasteurized samples.

LONDON MILK SUPPLY

BMJ ◽  
1939 ◽  
Vol 2 (4109) ◽  
pp. 739-739
Keyword(s):  
Milk Supply

scholarly journals The Cambridge Milk-Supply

1898 ◽  
Vol 138 (19) ◽  
pp. 437-439
Author(s):  
FRANK A. DUNBAR
Keyword(s):  
Milk Supply

The London Milk Supply

1927 ◽  
Vol 83 (6) ◽  
pp. 283-284
Author(s):  
A. Duff Dunbar
Keyword(s):  
Milk Supply
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