摘要:

The problem of the Common Agricultural Policy is market imbalance which, however, would probably have occurred through improvements in management and science without the existence of the CAP. A restrictive pricing policy seems to be needed to reduce this and to bring European prices more in line with those worldwide. Surpluses can also be reduced by diversification into non‐food agricultural products. Change is essential, and it is unfortunate that our government is reducing funds for research, development and extension at a time when help is especially neede

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02347.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The future of milk products must be set against a static European population of increasing age, already generally overfed, and a greater public emphasis on health aspects of foods. Patterns of consumption in the main countries of the EEC are examined with particular reference to the German market. It is suggested that dairy products can expand their share of the market only by replacing other foods, and that this might best be done not by the marketing of mass products but by introducing variety and segmentation of products.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02348.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The steps taken by Dairy Crest to investigate and establish a market for British cheese in Europe are described. From the initiation of the export campaign in 1980, development has been good, providing useful returns although the size of the market is still small compared to that of more traditional European exporters.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02349.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The dairy industry is on the verge of great change: decontrol of prices, high costs of distribution, great concentration of purchasing power in the hands of the large multiples, increased consumer awareness of healthy diet and fiercer competition from imports. And yet the bulk of our training effort and budget continues to be directed as it was 10 years ago, as though nothing had changed. What the industry needs is product innovation, professional marketing and highly efficient physical distribution.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02350.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Milk producers have been extremely successful since the establishment of the EEC in increasing production and reducing costs. However, this led to overproduction and the imposition of quotas in April 1984. In the area of the Scottish Milk Marketing Board, producers have been able to keep within their quota limits. Costs have been trimmed to meet a cutback in income of about 6%, largely by reducing purchases of feeding stuffs by 15–20%. Nevertheless, farm incomes have fallen sharply, and flexibility and readjustment will be needed to meet the demands of the futur

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02351.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Several factors at present influence the dairy trade. The Milk Marketing Scheme within the UK conflicts with normal EEC arrangements and is a source of friction; the change in the price support system, and particularly the differences between the systems for butter and powder, and for cheese, has caused difficulties; the original balance between buyers and sellers in price negotiation has been disturbed; and the market is changing rapidly with increases in shop cartoned‐milk sales and in the demand for reduced fat milks. Surplus of milk production within the EEC is likely to continue, and the effect of this on market prices will be transferred to the UK via imports. Ultimately producer milk prices will have to be contemplated in relation to the development of new products to extend the market. Health considerations must be taken into account, but it is important that the quality and purity connotations of dairy products are not erode

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02352.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The problems of the Swedish dairy industry are compared with those of the EEC. In spite of a government subsidy on fluid milk, there is a continuing slight decrease in milk consumption. Present overproduction is about 8%. To reduce this, a two price system of payment will be introduced in 1985, combined with a retirement scheme for milk producers. Development of new products, some of which have been taken up outside Sweden, have helped to maintain consumption. Problems exist with imports of cheese, milk powders and fruit yogurts from the EEC and with exports in competition with the EEC. Some observations are made on the situations of Norway and Finland.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02353.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02354.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The increased protein concentration in UF concentrate caused some problems in achieving the desired pH for quarg making when yogurt and mixed lactic cultures were used. Yogurt culture could ferment concentrated milk to a lower pH than the mixed culture. With the increasing concentration during UF, levels of total ash, calcium and phosphorus in the concentrate increased, but these increases were much lower at pH 4.6. Quarg obtained from UF concentrated sour milk was rated close to conventional quarg and had no bitter taste. A high heat treatment of milk before lactic fermentation and subsequent UF concentration resulted in a quarg with a smoother texture. Diafiltration of UF concentrated milk did not result in significant elimination of excessive calcium. The quality of the quarg was also poor with respect to taste, body and texture. Thus diafiltration would be of little use in quarg making.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02355.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

A survey was undertaken to update and extend information on the water‐soluble vitamin content of milk and milk products on retail sale. The results are discussed in relation to previously published data. Apart from vitamin C the levels of vitamins in retail pasteurized cows' milk were very similar to those found in milk from the processing dairy. Levels of total vitamin C and folic acid in UHT full cream milk were negligible; vitamin B6and vitamin B12were respectively 73 and 56% of the levels in pasteurized milk. Except for nicotinic acid, pantothenic acid and biotin, the levels of vitamins in sterilized milk were lower than in pasteurized milk, particularly vitamin C, folic acid and vitamin B12. When compared on an equivalent dilution basis, vitamin B6, thiamine, folic acid and, especially, vitamin B12in evaporated milk were lower than in pasteurized cows' milk. In comparison, in full cream condensed milk only vitamin B6was particularly low; vitamin C was particularly well preserved. With the exception of vitamin B12, vitamin levels in reconstituted spray dried milk were similar to those in pasteurized cows ‘milk. Levels in filled’ spray dried milk were on average 70% of those in ordinary dried milks. Apart from vitamin B12the levels of B vitamins in non health food yogurt were generally higher than in pasteurized milk, especially folic acid. The levels of vitamin B12and folic acid in goats' milk were only 22 and 11 % respectively of those in cows' milk, but the nicotinic acid level was four times higher. The level of vitamin C in raw sheep's milk was about five times that in pasteurized cows' milk; other levels, apart from folic acid which was similar, were between 1.3 and 5.2 times those in cows'

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02356.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY