SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

SANTOS, K. M. O. dos; BARCELOS, S. C. de; EGITO, A. S. do; BENEVIDES, S. D.; OLIVEIRA, I. C. de.

O processo de produção de queijo cremoso a partir de leite de cabra descrito neste Comunicado Técnico foi desenvolvido com base na tecnologia do queijo ?Fromage Blanc?, de origem francesa, diferenciando-se pela utilização de uma cultura comercial de Streptococcus thermophilus como fermento iniciador, em cocultura com probiótico Lactobacillus rhamnosus. O queijo ?Fromage Blanc? é fabricado tradicionalmente com leite de vaca submetido a uma fermentação láctica simples e dessorado ligeiramente. Tem consistência cremosa e é consumido adicionado de sal, pimenta, cebola ou como sobremesa com geléias ou frutas

Tipo: Comunicado Técnico (INFOTECA-E)

Palavras-chave: Produção artesanal; Alimentos funcionais; Bactéria lática; Alimento funcional probiótico; Creamy Cheese; Queijo cremoso; Produto lácteo; Probiotic.; Functional food; Cheese; Tecnologia de alimento; Produto derivado do leite; Caprino; Leite de cabra; Queijo.; Food technology; Goat milk; Lactobacillus rhamnosus; Streptococcus thermophilus..

Ano: 2013

URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/988340

Fabricação de queijo tipo "Amazonas" a nível de propriedades.

Importância do aproveitamento do soro de queijo para enriquecer alimentos.

TEIXEIRA, L. B.; PIENIZ, L. C.; MORAES, E. de.

A UEPAE de Manaus vem conduzindo sistemas mistos para producao de leite e carne em terra firme. Resultados preliminares mostraram que a producao de leite vem sendo satisfatoria. Visando equacionar, ao menos em parte, as dificuldades relacionadas ao transporte do leite in natura, desenvolveu-se uma tecnica em nivel de propriedade para fabricacao de queijo de coalho, atraves de prensas rusticas, que poderao ser construidas em madeira pelo proprio produtor.

Tipo: Comunicado Técnico (INFOTECA-E)

Palavras-chave: Brasil; Amazonas; Milk cattle; Cheese; Processing.; Gado Leiteiro; Processamento; Queijo..

Ano: 1980

URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/665466

Características, peculiaridades e tecnologia do leite de búfala.

NAZARÉ, R. F. R. de.

bitstream/item/59399/1/Miscelanea-3.pdf

Tipo: Séries anteriores (INFOTECA-E)

Palavras-chave: Enriquecimento; Cheese; Serum; Feed; Supplement foodstuff; Food; Biological value; Protein.; Alimentação; Alimento; Caseína; Proteína; Queijo; Valor Biológico.; Soro; Tecnologia; Casein; Technology..

Ano: 1980

URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378020

HUHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..

Características e peculiaridades do leite de búfala. Industrialização do leite. Características dos produtos derivados do leite de búfala. Tecnologia do leite de búfala e rendimento dos produtos.

Tipo: Documentos (INFOTECA-E)

Palavras-chave: Bubalino; Produto derivado; Buffalo; By-product; Revenue; Yoghurt; Cheese; Cheesecurd.; Doce de Leite; Industrialização; Iogurte; Leite; Pasteurização; Requeijão; Queijo; Rendimento; Tecnologia.; Industrialization; Pasteurization; Milk; Technology..

Ano: 1991

URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/387806

Produção de queijo tipo minas frescal com incorporação de farinha da casca de diferentes espécies de maracujá (2009).

フランス国中南部丘陵地帯の乳加工体系 : オーヴェルニュ地域圏の酪農家の事例から

HENRIQUE, J. R.; COSTA, A. M.; LIMA, I. C. C.; BRANDÃO, L. de S.; VICENTINI, G. C.; PEREIRA, B. G.; LIMA, H. C. de; FARIA, D. A..

bitstream/item/78286/1/p2009-083.pdf

Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)

Palavras-chave: Análise sensorial; Queijo minas; Passion fruit; Cheese; Peel.; Farinha; Maracujá.; Food technology..

Ano: 2009

URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/747951

OAK

平田, 昌弘; 清田, 麻衣; Hirata, Masahiro; Kiyota, Mai.

The milk processing systems of 4 dairy farmers in the hilly terrain of south-central France were surveyed to clarify those characteristics and discuss the transition process of milk processing system in the cold and humid climate condition， of which the origin came from the dry areas of Asian Continent. The characteristics of milk processing system in the south-central France was the specialization for mature cheese making conducted by the technique of solidifying-additives using series. Although the technique of cream separating series had also been used in the region，all 4 dairy farmers don't currently adopt it because of its lower benefit than cheese making. Hence，butter was currently made not from cream， but from whey that was produced in cheese...

Palavras-chave: Maturing; Cold and humid climate; Cheese; Milk processing system; Dairy industry.

Ano: 2010

URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3073

ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考

OAK

平田, 昌弘; ヨトヴァ, マリア; 内田, 健治; HIRATA, Masahiro; YOTOVA, Mariya; UCHIDA, Kenji.

The purpose of this paper is 1) to investigate the milk processing system in the Balkan Mountains，central Bulgaria，2) to analyze its characteristics，and 3) to discuss a development history of maturation / non-maturation，mold using / mold non-using in cheese processing. It was confirmed there are fermented milk processing series and solidifying-additives using series in the milk processing system of the central Bulgaria. It was found out that the fermented milk processing series consists of the following sub-series : a) heating lactic fermented milk processing sub-series which produce fermented milk for direct consumption ; b) non-heating naturally fermented milk processing sub-series specialized for the production of butter oi1 ; c) non-heating naturally...

Palavras-chave: The Balkan Mountains; Maturation; Mold; Cheese; Coolness; Humidity; Appreciation of food taste; Origin and diffusion.

Ano: 2011

URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3192

Zollkontingente bei US-amerikanischen Käseimporten

Does Knowledge-Based Economy Speaks to Consumers? A French Case Study with Respect to Food Products

Gast, Michael W..

A tariff-rate quota (TRQ) is a two-tier tariff. The Uruguay Round Agreement on Agriculture provides for the transformation of remaining import quotas into TRQs in order to eliminate quantity restricting import barriers to trade. However, more often than not are TRQs de-facto-quotas. The profit-maximizing condition for an importer confronted with two differentiated goods under a common quota is derived. The main focus of the present article is the US import regime for cheese which was transformed according to the tariffication process into a TRQ system. Analysis of cheese import quantities shows that this transformation has indeed little changed. Being the only remarkable exception in partially overcoming the import barriers, the case of New Zealand...

Tipo: Journal Article

Palavras-chave: Tariff-rate quota; Cheese; USA; Differentiated products; Price discrimination; Agricultural and Food Policy; International Relations/Trade.

Ano: 2002

URL: http://purl.umn.edu/98246

Giraud, Georges; Lebecque, Annick; Amblard, Corinne; Bord, Cecile; Sulmont-Rosse, Claire; Lefur, Yves.

The paradigm of knowledge-based economy states that information asymmetry between consumers and producers will be reduced thanks to information availability and dissemination through the Internet or other media channels. Conversely to this statement, some published articles shown that knowledge-based economy reinforces the information asymmetry between experts and novices among the consumers (Hogg et al., 2007; Gregan-Paxton & Roedder-John, 1997; Alba & Hutchinson, 1987). Accordingly, we will consider the non homogeneity of consumers and will try to identify and qualify the differences between several groups of respondents regarding two food items by means of a k-means clustering applied to a knowledge-oriented questionnaire.

Value Sharing and Food System Dynamics for Milk, Tomato, and Cereals Food Chains

Palavras-chave: Consumer Knowledge; Clustering; Wine; Cheese; France; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization.

Ano: 2008

URL: http://purl.umn.edu/49848

Bertazzoli, Aldo; Ghelfi, Rino; Rivaroli, Sergio; Samoggia, Antonella.

The aim of the paper is to analyse value sharing and food system dynamics of milk, tomato, and cereals food chains, so to explore the agro‐food enterprises capacity to be competitive and sustainable. The paper is based on the functionalist approach of Malassis and the notion of the system of the General Systems Theory. The methodology is aimed at creating a consolidated financial statement for each food chain so to re‐create the chain value and identify how this is shared among the different food chain stages. The analysis is carried out on primary and secondary data: around 2400 financial statements concerning 480 enterprises from 2003 to 2007 and stakeholders’ interviews. Results show that value is usually created in the processing and distribution...

A Multi-Criteria Approach to Assessing PDOs/PGIs: An Italian Pilot Study

Palavras-chave: Food chain; Value system; Economic performance; Potato; Fruit; Cheese; Agribusiness; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization; Production Economics; Research Methods/ Statistical Methods.

Ano: 2010

URL: http://purl.umn.edu/100509

Galli, Francesca; Carbone, Anna; Caswell, Julie A.; Sorrentino, Alessandro.

The paper contribute to the assessment of PDO/PGI schemes by building an approach to measuring the actual performance of the PDO/PGI products in relation to the objectives of the European Regulation 510/2006. This is done through a multi-criteria ex-post analysis that compares the performance of different PDO/PGI products with respect to multiple criteria. The research presented, based on a small sample of Pdo cheese products in Italy, can be considered a pilot study that develops a comparative evaluation of the performance of PDO cheeses: i) relative to the different objectives of the schemes, ii) by using a set of suitable and informative indicators that can help to evaluate the effectiveness of a wide number of PDOs/PGIs with respect to the regulation’s...

Tipo: Article

Palavras-chave: Protected Designations of Origin (PDO); Protected Geographical Indications (PGI); Multi-Criteria Decision Analysis; Cheese; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics; Productivity Analysis.

Ano: 2011

URL: http://purl.umn.edu/121944

Food chains and value system: the case of potato, fruit, and cheese

Bertazzoli, Aldo; Fiorini, A.; Ghelfi, Rino; Rivaroli, Sergio; Samoggia, Antonella; Mazzotti, V..

The aim of the paper is to analyse patterns of value system sharing along food chains, so to explore the agro-food enterprises capacity to be competitive and sustainable. The research focused on three food chains: potato, fruit, and Grana cheese of Emilia Romagna region. The paper adopts the value system approach. The methodology is aimed at creating a consolidated financial statement for each food chain so to re-create the chain operating profit and identify how this is shared among the different food chain stages. The analysis is carried out on 189 enterprises for the potato chain, 187 for the fruit chain and 203 for the cheese chain. The number of enterprises was invariable over the 5 year 2003-2007, leading to some 2,900 financial statement analysis....

An Analysis of a Special Cheese Promotion Program: Houston, Texas

Palavras-chave: Food chain; Value system; Profitability; Potato; Fruit; Cheese; Agricultural and Food Policy.

Ano: 2009

URL: http://purl.umn.edu/57982

Nichols, John P.; Stelly, Randall.

Report for American Dairy Association of AMPI

Tipo: Report

Palavras-chave: Cheese; Promotion; Houston; Texas; Food Consumption/Nutrition/Food Safety; Marketing.

Ano: 1970

URL: http://purl.umn.edu/96141

Japanese Consumer Demand for Dairy Products

Campo, Isabelle Schluep; Beghin, John C..

We econometrically estimate consumer demand for dairy products in Japan using time series data for 1960-2003. We identify economic, cultural, and demographic forces that have been influencing dairy consumption patterns. We use the Almost Ideal (AI) Demand System by Deaton and Muellbauer and its variant, the Semiflexible Almost Ideal (SAI) Demand System developed by Moschini to impose concavity locally by reducing the rank of the Hessian of the expenditure function. We estimate three specifications: a full system comprising of four dairy products (fluid milk, powder milk, cheese, and butter), and an allother-goods aggregate; a subsystem for food made of four dairy goods and an all-other-food aggregate; and a sub-system of the four dairy products. The...

U.S. Dairy at a Global Crossroads

Palavras-chave: Dairy demand; Japan; Demand system; Cheese; Fluid milk; Demand and Price Analysis; Livestock Production/Industries; Q11; Q17; Q18.

Ano: 2006

URL: http://purl.umn.edu/25285

Blayney, Donald P.; Gehlhar, Mark J.; Bolling, H. Christine; Jones, Keithly G.; Langley, Suchada V.; Normile, Mary Anne; Somwaru, Agapi.

Current dynamics in world dairy markets and the potential for global and domestic trade policy reform are bringing the U.S. dairy sector to a new crossroads as it faces competitive forces from outside its borders. Those forces—demand for new products by consumers in industrialized countries, changes in technology, rapid economic growth in emerging developing countries, particularly in Asia, and the increasing role of multinational firms in domestic and global dairy markets—are leading to increased dairy consumption, more opportunities for dairy product trade, and foreign direct investment benefiting both U.S. consumers and producers. As global demand for milk and new dairy products expands, the roles of policies that support prices are diminishing, while...

Tipo: Report

Palavras-chave: International dairy markets; Dairy trade; Dairy policy; Tariffs; Production quotas; Foreign direct investment; Cheese; Butter; Dry milk powders; Agribusiness; Livestock Production/Industries.

Ano: 2006

URL: http://purl.umn.edu/7209

Structure of Dairy Markets: Past, Present, Future

Manchester, Alden C.; Blayney, Donald P..

The U.S. dairy industry, many segments of which supported dairy policy changes in the 1996 Federal Agriculture Improvement and Reform Act, is much different than it was 20 or even 10 years ago. This report provides a historical overview of the industry, more detailed examinations of the fluid milk market and selected manufactured dairy product markets, a discussion of future prospects and trends in the industry, and some thoughts on the implications of those prospects and trends for dairy farmers and their organizations, processors, dairy product manufacturers, and retailers.

Tipo: Report

Palavras-chave: Dairy; Butter; Cheese; Nonfat dry milk; Market structure; Pricing; Competition; Livestock Production/Industries; Marketing.

Ano: 1997

URL: http://purl.umn.edu/33929

Analyses of Generic Dairy Advertising, 1984-97

Blisard, Noel; Blayney, Donald P.; Chandran, Ram; Allshouse, Jane E..

Generic advertising raised fluid milk sales about 6.0 percent, or 18.1 billion pounds, between September 1984 and September 1997. Sales of cheese rose by about 6.8 billion pounds (milk equivalent) in the same period because of increased generic advertising. An assessment of 15 cents per hundredweight of milk sold commercially, mandated by the Dairy and Tobacco Adjustment Act of 1983, funded the advertising. Activities of the National Fluid Milk Processor Promotion Board also contributed to increased milk sales over the past year. Gross returns to dairy farmers between September 1984 and September 1997 were estimated to increase by $3.44 for each dollar spent on generic advertising.

Tipo: Report

Palavras-chave: Cheese; Fluid milk; Advertising; Demand; Entry; Exit; Distributed lag; Econometrics; Simulation; Elasticities; Milk Processor Education Program; Livestock Production/Industries; Marketing.

Ano: 1999

URL: http://purl.umn.edu/33554

The Role of the Imports for Re-Exports Program in Determining Canadian Demand for Imported Cheese: Implications for U.S. Exports

Muhammad, Andrew.

Given the importance of the Imports for Re-exports Program in (IREP) in Canada, this study assessed the impact of per-unit export returns on Canadian demand for imported cheese. If Canadian importers increase utilization of IREP, U.S. exports to Canada will remain unchanged while imports from the EU will increase.

Product Attribute Saliency and Region of Origin: Some Empirical Evidence from Portugal

Palavras-chave: Canada; Cheese; Import demand; IREP; Rotterdam model; Demand and Price Analysis; International Relations/Trade; Q17; Q18; F13.

Ano: 2008

URL: http://purl.umn.edu/8214

Santos, J. Freitas; Ribeiro, J. Cadima.

This paper empirically investigates the extent to which consumer preferences may act as promoters of regional products. Three products are studied in terms of the importance consumers attach to various product attributes with particular emphasis on region of origin information. The estimation of a hedonic price function, which relates the price of Portuguese regional products to its various attributes, provided empirical support to the hypothesis that region of origin matters to consumers. The study shows that wine, olive oil and cheese from some regions of origin have a significant impact on price. Particularly, some regions of origin are expected to have price premiums, while others are expected to have discounts.