scholarly journals METHODS EMPLOYED AND RESULTS OBTAINED IN IMPROVING THE MILK SUPPLY OF SPRINGFIELD, MASS

1913 ◽  
Vol 3 (1) ◽  
pp. 72-77
Author(s):  
J. A. Gamble
Keyword(s):  

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.


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

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

1973 ◽  
Vol 40 (3) ◽  
pp. 383-392 ◽  
Author(s):  
H. S. Juffs

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.


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

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

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

1907 ◽  
Vol 7 (1) ◽  
pp. 22-31 ◽  
Author(s):  
R. Tanner Hewlett ◽  
George S. Barton

In view of the importance of a pure milk supply, we considered that it might be of interest to examine chemically, microscopically, and bacteriologically, a number of specimens of milk coming into the Metropolis for which purpose we decided to select samples from the various counties, the milk of which is consigned to London. We found that milk so consigned comes from about twenty-six counties extending from Derby in the North, to Hampshire and Devonshire in the South and South-West, and from Hereford in the West, to Norfolk in the East.


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