Dairy produce

There is more activity in dairy products than anywhere else in the food industry. Ice milk and fro2en yogurt, early leaders in the field, rose rapidly in sales then plummeted. Fat-free ice cream has been marketed, but final results are not yet available. Sales of these products have not cannibalized traditional ice cream (35). Standards for traditional ice cream call for a minimum of 10% butterfat. One fat-free ice cream product is prepared from nonfat milk (skim) and cellulose gum. Fat-free ice creams have encountered strong resistance in some segments of the retail trade. Retailers in Maine and New York, states with important dairy producing industries, refuse to sell such products (36). 

This subject is discussed in Chapter 15, but a brief summary is given here, as an introduction to fat metabolism. The three major components of a human diet are meat, fish and plants, and the fats associated with each component can be different. Meat usually comprises the muscle of mammals and birds but it is always associated with fat. Even apparently lean meat may have a high fat content a 250 g beef steak may contain 60 g fat in addition to its 80 g protein. Some of this will be adipose tissue between muscles the remainder is triacylglycerol (TAG) within the fibre. In addition, milk and other dairy products contain significant amounts of fat about a quarter of the fat in the average UK diet comes from dairy produce. 

Medium-chain fatty acid albumin bound diet (especially dairy produce) cardiac muscle, liver... 

Short-chain fatty acids are not important components in most human diets although small amounts are present in bovine milk and therefore in dairy produce. Nonetheless, they are an important fuel for cells of the colon (colono-cytes), since they are formed endogenously. The lumen of the colon contains a very large number of microorganisms, some of which can break down the polysaccharides that are not digested in the small intestine. The sugars that are produced are fermented to form the short-chain fatty... 

Vitamin K Green leafy vegetables, meats, dairy produce Activation of blood-clotting factors... 

The vitamin K requirement is met from the diet (vitamin Ki) and microorganisms in the intestine (vitamin K2). The richest dietary source of vitamin K is green leafy vegetables but it is also present in meat and dairy produce. The structural formulae of vitamin Ki (phylloquinone) and vitamin K2 (menaquinone) are given in Figure 15.15. It was discovered in 1929 by Henrik Dam in Copenhagen, who discovered that it was necessary for the clotting... 

One could say that good news for the consumer is also good news for a dairy producer. This is correct for the entire milk industry because the disposition of diese 4000 loads of milk may not mean anything, but for the individual dairy producer this is a disaster. For example, how could die milk producer explain this to his banker, tell his insurance company he contaminated a load of milk, discuss the matter with his wife, inform his veterinarian, share diis information with his employees, or inform his milk buyer The list could go on. 

Of all the food categories, dairy products also contain one of the higher frequencies of industrial chemicals (see Exhibit 2). This is expected because these industrial chemicals tend to accumulate in the fat of dairy products. The diversity of the chemicals found in dairy products, however, occurs for several reasons. Because chloroform is a byproduct of using a chlorine disinfectant, it would appear that a significant number of dairy producers in the United States either do not rinse or do not completely rinse their equipment after disinfection2. Another source of disinfection byproducts is from water that may be used in a dairy. Benzene, toluene, ethyl benzene, and xylenes and the other detected chlorinated petroleum solvents (e.g., CBZ, DCE, PCE, TCA, and TCE) occur in dairy foods is because (1) these chemicals were in products used to lubricate or clean machinery that contacted the dairy products or (2) these chemicals were in the ambient air of the dairy. 

In a liver diet the following foods are avoided because some alternative therapists believe they are difficult for the liver to process meat, poultry, eggs, sugars and sugary foods, dairy produce, nuts, coffee, tea, alcohol, chocolate, and fried food. 

Dairy producers. The dairy industry in Australia has suffered boom and bust cycles for most of the last hundred years though the competitive global food market has taken its toll over the last decade. A recent vote by dairy farmers will see deregulation with a levy imposed per litre to pay farmers to exit the industry over the next decade. Ironically this has come at a time when there is huge interest from Japan for Australia to supply organic... 

TETRACYCLINES DAIRY PRODUCTS 1 antibiotic levels 1 absorption (due to the calcium content of dairy produce) Separate doses by at least 2 hours... 

A dairy produces casein which when wet contains 23.7% moisture. They sell this for 8.00/100 lb. They also dry this casein to produce a product containing 10% moisture. Their drying costs are 0.80/100 lb water removed. What should be the selling price of the dried casein to maintain the same margin of profit ... 

In most cases the use of natural flavourings as well as their advertisement on labels is decided by marketing. The dairy producer has to take into account the higher prices of natural flavourings in order to achieve a more sophisticated product or a better image which in turn justifies higher sales prices and results in increased sales. 

Those most exposed to price competition seem to be beef and dairy producers, as well as some fruit and vegetable producers. In these sectors, price is not the only competitive leverage. Certification and compliance with EU standards, traceability and residues are much more relevant for the organic market and the consumer. For example, in 2001 organic beef, fruit and vegetables were under-supplied in most EU countries, especially... 

Today all Danish dairies producing Feta cheese, with one exception, base their production on ultrafiltration. The largest of these installations, built in 1977, is today treating 300,000 metric tons milk daily. Investment in UF plants amounts to approx. 

Dairy produce Including eggs, cheese, milk and milk products... 

Dietary copper intake is approximately 1-2 mg/day. Quoted copper contents of foods are unreliable. While some foods, such as meats and shellfish, have consistently high concentrations, others such as dairy produce are consistently low in copper. However, the copper content of cereals and fruits varies greatly with soil copper content and the method of food preparation. Estimates of copper intake should include water copper content, and the permitted upper copper concentration for drinking water is 2mg L. Approximately 10% of dietary copper is absorbed in the upper intestine, transported in the blood loosely bound to albnmin, certain amino acids and peptides. Finally, most of the ingested copper is taken np by the liver. Copper homeostasis is critically dependent on the liver becanse this organ provides the only physiologically relevant mechanism for excretion of this metal. 

Uses Fungicide, mildewcide tor interior and exterior soiv.-based coatings, wood stains, suitable for paints for meat pkg., dairy produce, etc. fungicide for vinyl and plastics... 

Man s diet has always contained fat but the amount and type varies. Typical intakes in Europe and North America are between 80 and 150 g day which represents 30-40% of dietary calories. The nutrient fat per capita has been maintained, with a slight overall rise, this century. However, the same foods are not always responsible for the fat consumed (Rizek et aL, 1974). Salad and cooking oils have always been major contributors followed by dairy produce and shortening in the period 1910-1930 but by margarine, shortening and meat in the period 1930-1960. Since that time the rise has been due almost entirely to a rise in meat consumption. 

A Framework for Sustainable Food Supply Chain Reflections from the Indian Dairy Producers... 

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