摘要:

SummaryThe author makes an attempt to explain the German dairy situation to Congress visitors from Great Britain by comparing the British and German dairy industries. Both countries, being large centres of consumption, are interesting outlets for those countries which depend upon the export of dairy products. The economic situation and structure of both countries are very similar. The main difference is the fact that market milk consumption in Great Britain ‐ amounting to 60 per cent of total dairy milk ‐ represents the most important factor of milk utilization, whereas in Germany this is only 30 per cent. Much of Germany's total milk production of 21,000 million kg/year is manufactured into butter. Butter consumption in Germany amounts to about 500,000 tons, 95 per cent of which is home produced, whereas 90 per cent of butter consumption in Great Britain is covered by imports. About 50 per cent of cheese consumption in Great Britain is covered by imports, whereas it amounts to 27 per cent in West Germany. For health reasons, fresh cheese varieties ‐ preferably skim milk quarg and cream quarg ‐ have gained great importance in Germany. 3–5 kg of ripened cheese varieties and 3‐2 kg of fresh cheese varieties are consumed in Germanyper capitaeach year. The latter figure corresponds to a total amount of 179,000 tons fresh cheese annually. Technical equipment of German market milk plants equals that of British plants; engineering facilities in Germany are highly influenced by technical developments in other countries. Typical German developments on the engineering sector are continuous buttermaking machines according to the system of Dr. Fritz and a number of continuous cheesemaking machines which facilitate operations in cheese factories. In 1965 500 continuous butter‐making machines and 150 quarg separators operated in German dairies. The main factor for progress in the whole field of the dairy industry is the co‐operation of all disciplines of science and practice. Therefore the importance of research utilization and every kind of extension service will inc

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01820.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01821.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01822.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01823.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01824.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01825.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

摘要:

SummarySamples of mixed herd milks from thirty‐two herds were examined for fat, total solids and solids‐not‐fat content over a period of thirteen days. Day to day variations have been calculated. Estimates of ‘allowable variations’ in composition have been made. Sampling requirements for accurate assessment of the quality of a milk supply are suggested. A comparison of the variability of the composition of mixed herd milks from cows under normal indoor conditions, on grass and in the transitional period between the two has

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01826.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01827.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01828.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY

摘要:

Book reviewed in this article:A Dictionary of Dairying. J. G. DavisCheese. J. G. DavisMilk SterilizationDairy and Ice Cream Industries Directory, 1965

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1966.tb01829.x

出版商:Blackwell Publishing Ltd    

年代:1966

数据来源: WILEY