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During Hay Feeding Season "50-45-40" Iweihad
STATION BuurIN 414 DECEMBER 1942 BUTTER MAKING During Hay Feeding Season "50-45-40" iWeihad Oregon State System of Higher Education Agricultural Experiment Station Oregon State College Corvallis FOREWORD Another marketing problem of importance to Oregon dairymencrumbly,sticky,hard butterhas beensolved. These defects are characteristic of butter produced in the re- 1 gions of Oregon largely dependent upon hay as the main ration during the fall and winter months. The defects appear in but- ter early in October and disappear with the coming of grass, and may result in a discount of as much as 1 cent a pound. -The consumer objects to such butter because it is hard and crumbles and rolls under the knife. Because of its importance to the butter industry, the Ore- j gon Dairymen's Association and the Oregon Dairy Manufac- turers' Association both presented to the Oregon Legislature 6 years ago the need for research to develop remedial measures. Funds were appropriated, and this bulletin contains the final results of this particular phase of the butter manufacturing studies by the Oregon Agricultural Experiment Station. The investigation included a study of the chemical and physical properties of the milk fat produced in typical irrigated alfalfa producing areas of eastern and southern Oregon and in other parts of the state. A report of this particular phase of the study has already been made. On the basis of the experimental results obtained, a satis- factory method of butter manufacture has been developed. For convenience this has been designated the "50-45-40" method. If the recommended procedure is carefully followed, this method, which has been tested under large-scale commercial conditions _i. -
International Benchmarking of the Small Goods Industry M.671
International benchmarking of the small goods industry M.671 Prepared by: Hassall & Associates Pty Ltd Published: December 1995 © 1998 This publication is published by Meat & Livestock Australia Limited ACN 081678364 (MLA). Where possible, care is taken to ensure the accuracy of information in the publication. Reproduction in whole or in part of this publication is prohibited without the prior written consent of MLA. Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government and contributions from the Australian Meat Processor Corporation to support the research and development detailed in this publication. MEAT & LIVESTOCK AUSTRALIA -------------- EXECUTIVE SUMMARY 1. STUDY OBJECTIVES AND APPROACH 1.1 Why Benchmarking 1 1.2 Industry Benchmarking 1 1.3 Why Benchmark the Smallgoods Industry 4 1.4 Methodology 5 I. 5 Studies Related to the Smallgoods Industry 7 2. STRUCTURE OF THE AUSTRALIAN SMALLGOODS INDUSTRY 2.1 Overview of the Australian Smallgoods Industry 10 2.2 Smallgoods Industry Location and Composition II 2.3 Size ofEstablishment 11 2.4 Major Smallgoods Manufacturers 12 2.5 Smallgoods Industry Statistics 14 3. PERFORMANCE INDICATORS FOR SJX MAJOR AUSTRALIAN SMALLGOOD PRODUCERS 3.1 Coverage 29 3.2 Production 29 3.3 Meat and Other Materials Used 31 3.4 Labour 35 3.5 Labour Productivity 37 3.6 Unit Processing Costs 40 3.7 Labour Payments 40 3.8 Unit Material and Processing Costs 43 3.9 Human Resource Management Programs 43 4. SURVEY OF AUSTRALIAN INDUSTRY PERFORMANCE 4.1 Smallgoods Plant 46 4.2 -
Developing the Butter Value Chain in Ethiopia
LIVES WORKING PAPER 1 PAPER WORKING LIVES Developing the butter value chain in Ethiopia ISBN 92–9146–366–3 Livestock and irrigation value chains for Ethiopian smallholders project aims to improve the competitiveness, sustainability and equity of value chains for selected high‐value livestock and irrigated crop commodities in target areas of four regions of Ethiopia. It identifies, targets and promotes improved technologies and innovations to develop high value livestock and irrigated crop value chains; it improves the capacities of Livestock and Irrigation Value chains for Ethiopian Smallholders value chain actors; it improves the use of knowledge at different levels; it generates knowledge through action‐oriented research; and it promotes and disseminates good practices. Project carried out with the financial support of the Government of Canada provided through Foreign Affairs, Trade and Development Canada (DFATD). lives-ethiopia.org The International Livestock Research Institute (ILRI) works to improve food security and reduce poverty in developing countries through research for better and more sustainable use of livestock. ILRI is a member of the CGIAR Consortium, a global research partnership of 15 centres working with many partners for a food-secure future. ILRI has two main campuses in East Africa and other hubs in East, West and southern Africa and South, Southeast and East Asia. ilri.org The International Water Management Institute (IWMI) is a non-profit, scientific research organization focusing on the sustainable use of water and land resources in developing countries. It is headquartered in Colombo, Sri Lanka, with regional offices across Asia and Africa. IWMI works in partnership with governments, civil society and the private sector to develop scalable agricultural water management solutions that have a real impact on poverty reduction, food security and ecosystem health. -
Simplifying the Menu: Food Regulation in Victoria
Simplifying the Menu: Food Regulation in Victoria A draft report for further consultation and input April 2007 © State of Victoria 2007 This draft report is copyright. No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968 (Cwlth), without prior written permission from the Victorian Competition and Efficiency Commission. Cover images reproduced with the permission of the Department of Treasury and Finance. ISBN 1-920-92192-3 Disclaimer The views expressed herein are those of the Victorian Competition and Efficiency Commission and do not purport to represent the position of the Victorian Government. The content of this draft report is provided for information purposes only. Neither the Victorian Competition and Efficiency Commission nor the Victorian Government accepts any liability to any person for the information (or the use of such information) which is provided in this draft report or incorporated into it by reference. The information in this draft report is provided on the basis that all persons having access to this draft report undertake responsibility for assessing the relevance and accuracy of its content. Victorian Competition and Efficiency Commission GPO Box 4379 MELBOURNE VICTORIA 3001 AUSTRALIA Telephone: (03) 9092 5800 Facsimile: (03) 9092 5845 Website: www.vcec.vic.gov.au An appropriate citation for this publication is: Victorian Competition and Efficiency Commission 2007, Simplifying the menu: food regulation in Victoria, draft report, April. About the Victorian Competition and Efficiency Commission The Victorian Competition and Efficiency Commission is the Victorian Government’s principal body advising on business regulation reform and identifying opportunities for improving Victoria’s competitive position. -
Of Ghee V. Butter Melting
GHEE PROCESSING 1 INTRODUCTION The word Ghee comes from old Sanskrit word “ghr”, which mean bright or to make bright. Ghee has a religious significance in the communities of Hindus starting from the birth ceremony to the last funeral rite. About 60-70% of total ghee produced in India is used for direct consumption, dressing, and almost 15-20% for the cooking and frying of foods. India exports Rs 550 crore dairy items during Covid-19, Ghee tops the list with Rs 1,521 crore. 2 INTRODUCTION As per FSSR-2011, ghee means the pure heat clarified fat derived solely from milk or curd or from desi (cooking) butter or from cream to which no coloring matter or preservative has been added. Generally Ghee has a long keeping quality; it can be stored for 6 to 12 months under ambient temperature provided proper packaging and filling. Exposure of ghee to light, air, water vapor and metals causes deterioration of ghee which resulted into off flavor and rancidity. 3 CHEMICAL COMPOSITION OF GHEE Constituents Cow milk ghee Buffalo milk ghee Fat (%) 99 – 99.5 99 – 99.5 Moisture (%) <0.5 <0.5 Carotene(mg/g) 3.2-7.4 - Vitamin A(IU/g) 19-34 17-38 Cholesterol 302 – 362 209 – 312 (mg/100g) Tocopherol(mg/g) 26 – 48 18 – 31 Free fatty acid (%) 2.8 2.8 Source: (R.P.Aneja et al., Technology of Indian milk products, Dairy India publication. Section 3.4: Fat rich dairy products, page 187.) 4 ANALYTICAL CONSTANT OF BUFFALO & COW GHEE Constants Buffalo Ghee Cow Ghee Butyro-refractometer (BR) reading 42.0 42.3 Sponification value 230.1 227.3 Reichert-Miessel (RM) -
Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4]. -
An Analysis of Food and Its Significance in the Australian Novels of Christina Stead, P
F.O.O.D. (Fighting Order Over Disorder): An Analysis of Food and Its Significance in the Australian Novels of Christina Stead, Patrick White and Thea Astley. Jane Frugtneit A thesis submitted for the degree of Doctor of Philosophy Department of Humanities James Cook University August 2007 ABSTRACT The purpose of this thesis is to find a correlation between food as symbol and food as necessity, as represented in selected Australian novels by Christina Stead, Patrick White and Thea Astley. Food as a springboard to a unique interpretation of the selected novels has been under-utilised in academic research. Although comparatively few novels were selected for study, on the basis of fastidiousness, they facilitated a rigorous hermeneutical approach to the interpretation of food and its inherent symbolism. The principle behind the selection of these novels lies in the complexity of the prose and how that complexity elicits the “transformative powers of food” (Muncaster 1996, 31). The thesis examines both the literal and metaphorical representations of food in the novels and relates how food is an inextricable part of ALL aspects of life, both actual and fictional. Food sustains, nourishes and, intellectually, its many components offer unique interpretative tools for textual analysis. Indeed, the overarching structure of the thesis is analogous with the processes of eating, digestion and defecation. For example, following a discussion of the inextricable link between food, quest and freedom in Chapter One, which uncovers contrary attitudes towards food in the novels discussed, the thesis presents a more complex psychoanalytic theory of mental disorders related to food in Chapter Two. -
Processing Method of Milk in Nepal
Profiles of Agro-Pastral Nepalese and Rural Processing Method of Milk in Nepal By Fumisaburo TOKITA and Akiyoshi HOSONO Laboratery of Chemistry and Technology of Aniinal Proclucts, Fac. Agric., Shinshu Univ. From October 2nd to November 18th in 1978, we carried out aR investigation about rural processing of milk in Nepal. Our investigation in 1978 was preliminary for the execution of the main inve- stigation which will be carried out in 1979 for the purpose to get useful information about dairying and milk processing in the northern part of the southern Asia, and to trace the culture relating to milk utilization back to its origin. Therefore, this report is provisional, and our full investigative reports will be published after the performaltce of the main investiga5on. Investigation 1. 0utline of Nepal Nepal is bounded on the nortk by the Tibet region of the People's Republic of China'and on the south, east and west by India. Its length is approximately 965 km from east to west and its breadth varies from 145 to 241 km from north to south. Nepal has an aproximate area of 14,080,OOO ha as skown in Tabie 1 and its about 14% area is arable land and another 14% area is parmanent pasture (Phot. 1). In these areas, most of the Nepalese are engaged in agriculture and animal farming. Nepal has population about 12,880,OOO aRd its about 95% is agricultural people. Geographically, the country of Nepal fails into the following tkree regions ; (1). Tropical region, Tarai province (150tv250 meters above sea Ievel) where is located in the southern part of Nepal. -
Butter Churns
Butter Churns By Judy Haynes Once a part of domestic daily life, the making of butter has become a rarity. The American pioneer woman was known to simply pour sweet cream into a butter churn and then after some turns of a handle or the moving up and down of a paddle, voila, there would be butter. Prior to this endeavor, the cows were milked; the milk would be set for a half day in shallow dishes so the milk and cream would separate with the cream rising to the top. Once risen, the cream would be skimmed off and the churning process could begin. The typical butter churn used was a plunger-type in a wooden barrel, whereby the butter making action is created by moving the plunger in a vertical motion up and down.1 Churns were also found in other shapes and forms. The most common types were the dasher, crock, plunger or dazey, but even steel churns not bigger than a large bottle were utilized. A sample of these steel churns can be seen in the Cork Butter Museum in Ireland.2 Churns made from wood were in a barrel shape, with a handle for turning; the whole barrel and apparatus was attached to a standing platform and was designed to be 3 Figure 1 Barrel-type butter churn cranked in either a vertical or horizontal rotation. Agitation of the cream as the barrel is rotated is enough to cause the cream to come together and form delicious buttery globs. In its collection, the Boylston Historical Society & Museum has a dazey churn. -
(12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon Et Al
US 2005O226985A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2005/0226985 A1 Landon et al. (43) Pub. Date: Oct. 13, 2005 (54) METHOD OF PRODUCING A HEAT STABLE Publication Classification OIL-IN-WATER EMULSION AND THE PRODUCTS MADE THEREFROM (51) Int. Cl." ..................................................... A23C 15/00 (52) U.S. Cl. .............................................................. 426/581 (75) Inventors: Todd Landon, Mound, MN (US); William Joseph Fox, Shoreview, MN (57) ABSTRACT (US) A method of forming a heat Stable oil-in-water emulsion comprises providing a Selected amount of an aqueous com Correspondence Address: ponent comprising more than 50 weight percent water. The WESTMAN CHAMPLIN & KELLY, PA. aqueous component is optionally heated and a Selected SUTE 1600 - INTERNATIONAL CENTRE amount of a Solids component is added to the aqueous 900 SECOND AVENUE SOUTH component under agitation to form a first intermediate. A MINNEAPOLIS, MN 55402-3319 (US) Selected amount of a milk fat containing component is heated to a temperature Sufficient to predominantly melt the (73) Assignee: Land O'Lakes, Inc., Arden Hills, MN fat prior to being to the first intermediate to form a Second (US) intermediate. The Second intermediate is optionally heated for a Selected period of time. The Second intermediate is (21) Appl. No.: 10/823,480 homogenized at between about 250 psig and 5000 psig to form the heat Stable oil-in-water emulsion comprising at (22) Filed: Apr. 13, 2004 least 20 weight percent milk fat. US 2005/0226985 A1 Oct. 13, 2005 METHOD OF PRODUCING A HEAT STABLE becomes unusable due to churning out, creaming, or com OIL-IN-WATER EMULSION AND THE PRODUCTS plete breakdown of the food Sauce emulsion into a discrete MADE THEREFROM aqueous phase and a discrete fat component containing phase. -
Fermented Cheese & Butter
Cheese Fermented Cheese + Butter Lynnie Stein Fermented Cheese + Butter Fermented Cheese + Butter Say cheese! Cheese making is a process used around the globe to make the most of milk that is not used straight away. Fermented Cheese + Butter This cheese follows in the path of Greek Labneh, a drained yoghurt cheese. It can be served with fruit like Greek styled drained yoghurt. It is a soft ker cheese, similar in texture to a cream cheese or a chèvre. • There is no need to do a one litre batch – you can do small amounts and once strained after 24 hours add to container in fridge. • Four cups of ker should make around one cup of soft ker cheese by the time the whey has drained off and it has reduced. Fermented Cheese + Butter 1. Line a strainer with a layer of muslin /cheesecloth (baby muslin wraps are ideal). 2. Suspend strainer over a deep bowl or pot. 3. Dump liquid ker into muslin/ cheesecloth lined strainer. Cover with a cloth. We use a muslin baby wrap. 4. Put on a counter in a cool place (out of direct sunlight) for 12 to 24 hours to drain. For a rmer cream cheese, press out more whey in a cheese press. Fermented Cheese + Butter Store in a glass jar with lid and keep in refrigerator. If not using within a week, completely cover cream cheese with a layer of olive oil and fasten lid tightly. It will keep for many weeks. Note: Make the ker cheese rst and then add the rest of the avourings and sit again to mingle. -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.