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The Single European Market and the Quality of Dairy Products

The Single European Market and the Quality of Dairy Products In 1993, the Single European Market will become reality. Forconsumers and producers, economic advantages can be expected. However,concern has been expressed as to the possible negative effects on foodquality. After a brief review of EC food legislation, outlinesactivities in the dairy field which may contribute to a high qualitystandard of dairy products. These are among other things related todrinking milk protein content, heat load, fermented milkcharacteristic microorganisms, cheese raw milk cheeses, cheeses withspecific characteristics and butter butter definition, criteria forfirst quality butter, control of butterfat purity. In a final chapterdiscusses the future role of products obtained from geneticallymanipulated microorganisms in the dairy sector. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

The Single European Market and the Quality of Dairy Products

British Food Journal , Volume 94 (4): 4 – Apr 1, 1992

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/00070709210011499
Publisher site
See Article on Publisher Site

Abstract

In 1993, the Single European Market will become reality. Forconsumers and producers, economic advantages can be expected. However,concern has been expressed as to the possible negative effects on foodquality. After a brief review of EC food legislation, outlinesactivities in the dairy field which may contribute to a high qualitystandard of dairy products. These are among other things related todrinking milk protein content, heat load, fermented milkcharacteristic microorganisms, cheese raw milk cheeses, cheeses withspecific characteristics and butter butter definition, criteria forfirst quality butter, control of butterfat purity. In a final chapterdiscusses the future role of products obtained from geneticallymanipulated microorganisms in the dairy sector.

Journal

British Food JournalEmerald Publishing

Published: Apr 1, 1992

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