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This conference proceedings takes a detailed look at the outlook for the dairy industry in the Baltics.
These reports cover the supply, demand, and price situation every week on a regional, national, and international basis for milk, butter, cheese, and dry and fluid products.
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry
Biotechnology is expected, by many observers, to have a significant impact on the world dairy industry over the next decade. In this timely volume, Lovell Jarvis analyzes the potential effect of two biotechnologies—multiple ovulation and embryo transfers (MOET) and recombinant bovine somatotropin (rbST—on the dairy industry around the world. According to Jarvis's research, the effects of these two technologies will vary greatly between the developed and developing nations. He predicts that the technologies will be most profitable for the developed nations, where their use will increase milk production and strengthen their positions in dairy export markets. Developing country dairy sectors will probably lose from the use of these two biotechnologies, as their own international trade position will be weakened, though their own consumers should benefit. Jarvis concludes his study with a look at alternative approaches that might improve the competitive position of developing countries in the dairy sector.
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.