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An Analysis of Demand Elasticities for Fluid Milk Products in the U.S. AgEcon
Davis, Christopher G.; Blayney, Donald P.; Cooper, Joseph C.; Yen, Steven T..
This study examines retail fluid milk products purchase data from Nielsen 2005 home scan data. The demand for seven categories of fluid milk products were estimated: whole milk, whole flavored milk, reduced fat milk, flavored reduced fat milk, buttermilk, canned milk and all other fluid milk products. Analyses of the purchases of seven fluid milk categories based on the Nielsen 2005 home scan retail data are used to determine the roles marital status, age, race, education, female employment status and location play in the empirical estimations of aggregate demand elasticities. To derive the demand elasticities, a censored translog demand system is used. The results reveal that price and income are the main determinants of demand for fluid milk products...
Tipo: Conference Paper or Presentation Palavras-chave: Nielsen home scan retail data; Milk demand; Elasticities; Fluid milk; Reduced fat milk; Whole milk; Flavored milk; Canned milk; Buttermilk; Non-linear AIDS; Censored translog demand system; Consumer/Household Economics; Demand and Price Analysis; C25; D12; Q11.
Ano: 2009 URL: http://purl.umn.edu/51791
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Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product BJM
Antunes,Adriane Elisabete Costa; Grael,Elza Terezinha; Moreno,Izildinha; Rodrigues,Luana Gajardoni; Dourado,Fernanda Martelo; Saccaro,Daniela Marques; Lerayer,Alda Luiza Santos.
One of the key focuses of today's dairy industry worldwide is the continued development of new products, especially probiotic-based products. Buttermilk is originally a by-product of butter making fermented by Mesophilic Aromatic Cultures (MAC). It can also be made by fermentation of pasteurized whole milk or skimmed milk. This product is not marketed in Brazil. The objectives of this work were: (1) to develop a selective medium for Bifidobacterium animalis subsp. lactis enumeration and (2) to determine the viability of this microorganism during the shelf life of the buttermilk. Skim milk added with 10% sucrose or 0.03% sucralose was pasteurized and inoculated with a composite starter culture consisting of 1% MAC (containing Lactococcus lactis subsp....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mesophilic cultures; Buttermilk; Selectivity; Viability.
Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100035
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