Milk and dairy products
The milk and dairy food products section in the Openfields library contains liquid milk, yogurts and chilled desserts, yellow fats (butter and spreads), cream, fromage frais, milkshakes, cheese (- both hard cheeses and soft cheeses). These foods contain protein and calcium and some vitamins including vitamin B12, vitamin A and vitamin D.
Liquid milk accounts for the greatest share of sales in the total market and is considered to be a household basic for most. The sector is still developing new products, with health remaining a major driver. As consumers take a progressively greater interest in product provenance, attention has become focused on organic and regional products. While semi-skimmed products are the most popular, the choice is growing and local, organic and fortified milks are offering a greater level of product differentiation and adding value to the market in the face of generally declining sales volumes.
A sample of Items held in the Milk and dairy products category
- Evaluating the ability of bacteriophages to control thermophilic sporeformers through the milk spray drying process
- An Introduction to Dairy Sheep
- Effect of level of inclusion of Bioplex® Copper or CuSO4 on the milk fatty acid and profile in dairy cows.
- Effectiveness of selected premilking teat-cleaning regimes in reducing teat microbial load on commercial dairy farms
- 1003: Dairy Company Strategy and Performance
- 102. The Reinvention of Milk through Coca-Cola Milk. Has it fallen into a rut?
- Measuring consumer quality judgements
- Feeding microalgae to dairy cows: improving nutrition of cows' milk and cheese?
- Improving the quality of sheep's cheese
- Fatty acids and the flavour of cheddar cheese
There are currently no subcategories in the Milk and dairy products section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.