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Article
Publication date: 1 January 1973

R. Waite

From time to time items in newspapers predict that the dairy cow will soon become obsolete and that a bright new idea is to make milk without her help. They usually claim…

Abstract

From time to time items in newspapers predict that the dairy cow will soon become obsolete and that a bright new idea is to make milk without her help. They usually claim that the artificial milk has a higher nutritive value and more health promoting properties. Most of these write‐ups are nonsense and die a natural death but there is, in fact, an industry devoted to producing what may be loosely termed ‘manufactured milk’. But these factories still rely largely on our old friend the cow for much of their raw material.

Details

Nutrition & Food Science, vol. 73 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 April 1979

Hendrik A. Baert

States that the continuing structural disequilibrium in the marketing of milk and milk products is of concern in the EEC. Analyses the complex intervention mechanism…

Abstract

States that the continuing structural disequilibrium in the marketing of milk and milk products is of concern in the EEC. Analyses the complex intervention mechanism established by the commission for this market.

Details

European Journal of Marketing, vol. 13 no. 4
Type: Research Article
ISSN: 0309-0566

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Article
Publication date: 1 June 1988

Christophoros P. Pappas

Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members…

Abstract

Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members states were studied. No substantial differences exist regarding most of the basic materials. However, there are differences in certain of these materials, e.g. non‐milk fats, skimmed milk powder or sweetners other than sucrose. More differences exist among the optional ingredients and food additives. Most of the food additives authorised by each state ae in the list of additives approved by the EC Council. Compositional requirements for different ice‐cream types were also studied.

Details

British Food Journal, vol. 90 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1994

Joan P. Alcock

The Milk Marketing Boards were established in 1933 in order to ensure aregular collection of milk from farmers and a reliable delivery of milkto customers. They perfected…

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663

Abstract

The Milk Marketing Boards were established in 1933 in order to ensure a regular collection of milk from farmers and a reliable delivery of milk to customers. They perfected a distribution system which proved its worth in the Second World War by ensuring an essential supply of milk under difficult circumstances. In 1993, the Government proposed that the English Milk Marketing Board should become a voluntary co‐operative with the title Milk Marque. This would make its own arrangements for the collection of milk from farmers and would compete with dairy companies such as Nestle and Northern Foods as farmers would be able to make their own arrangements over milk collection and milk products. The new system was to be in place by 1 April. Because of objections, any decisions have been postponed until 1 October or beyond.

Details

Nutrition & Food Science, vol. 94 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 6 September 2013

Aicha Benyahia‐Mostefaoui, Sabrine Louala and Myriem Lamri‐Senhadji

The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in…

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181

Abstract

Purpose

The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues.

Design/methodology/approach

Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet.

Findings

No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7‐fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6‐ and 2.5‐fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4‐fold higher in the milk lipid. Serum C‐reactive protein (CRP) was elevated (eight‐ and 33‐fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four‐fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two‐fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil (p<0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control (p<0.05).

Originality/value

Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.

Details

Nutrition & Food Science, vol. 43 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 March 1997

S.A.E. Bates and Naomi Pattisson

Examines UK milk pricing since market deregulation in November 1994. Finds a wide range of milk price contracts on offer, with many processing companies paying prices…

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1287

Abstract

Examines UK milk pricing since market deregulation in November 1994. Finds a wide range of milk price contracts on offer, with many processing companies paying prices above those paid by the voluntary farmer co‐operatives. Looks at the factors influencing dairy farmers’ initial choice of milk supply contract in the months preceding deregulation of the UK dairy sector in November 1994. Finds around 70 per cent of farmers surveyed, slightly above the percentage for all milk producers, signed to supply the voluntary farmers co‐operative, Milk Marque. Then surveys farmers to identify those who have switched supply contract during the year, finding little evidence of movement. Attempts to understand the apparent differences between farmers’ expectations in their initial contract choice and the market realities they have experienced over that period.

Details

British Food Journal, vol. 99 no. 2
Type: Research Article
ISSN: 0007-070X

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Case study
Publication date: 2 December 2021

Chubashini Suntharalingam and Keng Kok Tee

Entrepreneurship, Small Business, Small-scale Dairy Farmers

Abstract

Subject area

Entrepreneurship, Small Business, Small-scale Dairy Farmers

Study level/applicability

This case is appropriate for undergraduate final year/senior as well as graduate-level programme students.

Case overview

This case explores the life of Saravanan, a small-scale dairy farmer in Malaysia. He inherited the business from his father. Small-scale farmers in Malaysia own farms with 30 (or fewer) milking cows. Over the years, milk consumption had been on the rise, but production was less than promising. Besides low-quality milk, Saravanan often experienced issues of low milk yield. Selling fresh milk as his only source of income and the milk collection centre as his sole marketing channel, Saravanan was caught in a financially tight situation when product diversification and marketing initiatives were limited. Saravanan’s problems began with rejected fresh milk, which landed him with zero income for the day. This issue was detected when the authorities identified a few contaminated batches of milk during a site visit. The problem compounded when Saravanan had to settle three months’ debt with the feed supplier on the same day. Saravanan’s predicament echoed the plight faced by small-scale farmers in Malaysia. After managing the farm for more than 30 years, Saravanan had plans to pass it to his son, Mugunthan. However, doubts about the sustainability of the business remained. Would Mugunthan suffer the same dire fate? Would he be able to find a way out? Based on the problem-solving framework, the case attempts to identify and assess the problems faced by small-scale dairy farmers in Malaysia, and at the same time, to suggest solutions that will ensure the sustainability of their business.

Expected learning outcomes

After attempting the case, students should learn to empathise with the hardship small-scale dairy farmers endure in the pursuit of their businesses, analyse issues and determine the root causes of the problems faced by small-scale dairy farmers in Malaysia based on the problem-solving framework, generate and justify sustainable solutions to solve the problems faced by these dairy farmers and present the case, discuss and work in teams, and critically offer sustainable solutions based on framework and theories.

Supplementary materials

Teaching notes are available for educators only.

Subject code

CSS 3: Entrepreneurship.

Details

Emerald Emerging Markets Case Studies, vol. 11 no. 4
Type: Case Study
ISSN: 2045-0621

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Article
Publication date: 1 December 2003

S. Sarkar

Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre‐eminence. However, breast milk is…

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996

Abstract

Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre‐eminence. However, breast milk is nutritionally inadequate for low‐birth weight infants and infants fed exclusively on breast milk are at the risk of getting infected with HIV‐1 and transmitted drugs in breast milk due to sterility of mothers at the time of pregnancy. In absence or insufficient secretion, breast milk stored at human milk banks or various developed infant formulae may be a practical substitute. Microbiological safety of breast milk from human milk banks is governed by the conditions of its collection and storage, whereas method of reconstitution and sterilization of equipments influences the quality of infant formulae. Under this circumstances various specially developed cultured milk products can be recommended for feeding both normal and sick infants. This paper enlightens the recent research innovations in the field of cultured milk products for feeding infants in absence of breast milk.

Details

Nutrition & Food Science, vol. 33 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 March 1990

Christophoros P. Pappas

In recent years the consumption of ultra‐high temperature (UHT)milk has increased steadily throughout the countries of the EuropeanCommunity (EC). The legislation…

Abstract

In recent years the consumption of ultra‐high temperature (UHT) milk has increased steadily throughout the countries of the European Community (EC). The legislation concerning the composition and manufacture of UHT milk in each EC member state (except Spain and Portugal) is studied.

Details

British Food Journal, vol. 92 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 June 2012

B. Pajin, I. Radujko, Z. Šereš, D. Šoronja Simović, J. Gyura and M. Sakač

Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa…

Abstract

Purpose

Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low‐melting (26°C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated.

Design/methodology/approach

The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 32 (two factors on three levels) and the results are statistically treated.

Findings

The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low‐melting milk fat fraction and precrystallization temperature of 25°C.

Originality/value

The addition of high‐melting milk fat fraction slows down the chocolate mass crystallization more then low‐melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.

Details

British Food Journal, vol. 114 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

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