Germany milk production

This polypeptide hormone constitutes one form of the recombinant bovine somatotropins used to increase milk production in dairy cows. Several studies have been performed in the United States, United Kingdom, and Germany to determine the concentrations of this drug in milk (99, 100). 

Determination of pesticides and fungicides in drinking water, residues in vegetables, salads and meat, vitamins in soft drinks and margarine, banned additives in Germany (e.g. sandalwood extract in fish and meat products), comphance with limit values (e.g. polycyclic compounds in drinking water, aflatoxins in milk and milk products). 

The CLA content of milk products ranged from 4.6 to 7.1 in Sweden (Jiang, Bjbrck, Fonddn, 1997), from 3.6 to 7.0 in the United States (Chin, Liu, Strokson, et al., 1992 Ha, Grimm, Pariza, 1989 Lin et al 1995 Shantha, Deckeer, Ustunol, 1992 Shantha, Ram, O Leary, Hicks, Decker, 1995) and from 4.0 to 11.7 in Germany (Fritsche Steinhart, 1998). The magnitude of the differences in CLA content seems to be smaller for different mUk products (Table 4.2) than for unprocessed milk. 

Some countries, such as Germany, have laws that restrict imitation dairy products. Products that simulate milk and other dairy food of recognized nutritional value generally are required to be nutritionally equivalent to the dairy products that they imitate. In the United States, where legal standards exist for many substitute dairy products, the laws are less restrictive. 

RMLs) for PCBs in dietary products such as hsh (-2000 ng/g), meats (ranging from 200 to 2000 ng/g), and eggs (100-300 ng/g). For milk and dairy products, RMLs range from 200 (Canada) to 1500 ng/g (Thailand). Germany has established RMLs for some congeners (PCBs 28, 52, 101, 180) in 8 ng/g of fat and 10 ng/g of food, for the food with more and less than 10% fat, respectively. (From Llompart et al., 2001)... 

Kefir is a self-carbonated beverage popular in the Soviet Union, Poland, Germany, and other European countries in plain and flavored forms (Kosikowski 1978B). Made with whole, part skim, or skim milk, it contains about 1 % lactic acid and 1 % alcohol. Kefir exists in various forms whole milk-, cream-, skim milk-, whey-, acidophilus-, pepsin-, grape-sugar-, and fruit-flavored kefir. Kefir buttermilk is a kefir-like product that contains less CO2 and alcohol than normal kefir. 

Renner, E. 1983. Milk and Dairy Products in Human Nutrition. W. Gmbh. Volkswirt-schaftlicher Verlag, Munich, W. Germany. 

Despite this and other measures, it was not possible after the milk market organization took effect to prevent an imbalance between butter production and consumption. Even the U.K. s accession to the EC in 1973 did not bring about a turn in the overall development. Although imports from New Zealand into the new member country were cut from nearly 165,000 to 55,000 tons and although the U.K. turned mainly to France, the Netherlands, and Germany as new supplier countries, the rise of butter prices caused restricted consumption on the English market. In the course of a few years, per capita consumption dropped from 8.8 kg in 1970 to 3.3 kg in 1991 (143). 

The most successful commercial applications of UF in cheese manufacture to date have been in the production of cast Feta in Denmark (Tamime and Kirkegaard, 1991), fresh acid-curd varieties (Quarg, Ricotta and Cream cheeses) in Germany and other European countries (Pedersen and Ottosen, 1992), and the standardization of milk protein, to 4-5%, for the production of Camembert and other varieties (Coton, 1986 Korolczuk et al, 1987 Puhan, 1992). 

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