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Surveys confirm that ice can be a vector for gastrointestinal disease, its quality reflecting the water from which it was made. High levels of organisms which indicate hygiene failure, as well as faecal contamination and/or the presence of pathogenic bacteria, viruses, protozoa or cryptosporidia...
This report aims to investigate the internal and external environmental forces for Dairy Milk in France. It seeks to provide the reader with the relevant organisational and industrial information that is required for the development of a SWOT analysis. The analysis of the environment and the...
A single case of a BSE infection was reported in June 2000 in a cow that had been born after the feed regulations were introduced in early August 1996 (born after the ban; a 1996-BAB). This article is aimed at showing how, and when it can be claimed, that such cattle are either vertically...
Sensory analysis shows that the addition of 0.4 per cent (w/v) of the macrocyclic ß-cyclodextrin (ßCD) to goat's milk improves the flavour and reduces its goaty taste, due to encapsulation of molecules responsible of this flavour. In vitro studies of the inclusion of formed complexes between ßCD...
The notion of consumer sovereignty is not a new concept. However to effectively use it as a tool to improve food hygiene standards, proprietors of eating-places must know what customers look for to assess those standards. It is also important that customers demonstrate their unwillingness to buy...
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