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Dairy Science and Technology Second Edition

While the structure of the dairy processing industry has improved dramatically, milk collection and distribution is fragmented compared to systems found in other countries. There is a need to improve the supply chain from farmer to consumer in Pakistan. There is very limited data available on the routes to market or the distribution channels employed in Pakistan. Most of the milk produced in the farms is consumed at the household level. The surplus is marketed at the local markets in form of liquid milk or purchased by milk collectors and transported to urban areas through different distribution channels. . | Dairy Science and Technology Second Edition 2006 by Taylor Francis Group LLC FOOD SCIENCE AND TECHNOLOGY A Series of Monographs Textbooks and Reference Books Editorial Advisory Board Gustavo V. Barbosa-Cánovas Washington State University-Pullman P. Michael Davidson University of Tennessee-Knoxville Mark Dreher McNeil Nutritionals New Brunswick NJ Richard W. Hartel University of Wisconsin-Madison Lekh R. Juneja Taiyo Kagaku Company Japan Marcus Karel Massachusetts Institute of Technology Ronald G. Labbe University of Massachusetts-Amherst Daryl B. Lund University of Wisconsin-Madison David B. Min The Ohio State University Leo M. L. Nollet Hogeschool Gent Belgium Seppo Salminen University of Turku Finland James L. Steele University of Wisconsin-Madison John H. Thorngate III Allied Domecq Technical Services Napa CA Pieter Walstra Wageningen University The Netherlands John R. Whitaker University of California-Davis Rickey Y. Yada University of Guelph Canada 76. Food Chemistry Third Edition edited by Owen R. Fennema 77. Handbook of Food Analysis Volumes 1 and 2 edited by Leo M. L Nollet 78. Computerized Control Systems in the Food Industry edited by Gauri S. Mittal 79. Techniques for Analyzing Food Aroma edited by Ray Marsili 80. Food Proteins and Their Applications edited by Srinivasan Damodaran and Alain Paraf 81. Food Emulsions Third Edition Revised and Expanded edited by Stig E. Friberg and Káre Larsson 82. Nonthermal Preservation of Foods Gustavo V. Barbosa-Cánovas Usha R. Pothakamury Enrique Palou and Barry G. Swanson 83. Milk and Dairy Product Technology Edgar Spreer 84. Applied Dairy Microbiology edited by Elmer H. Marth and James L. Steele 85. Lactic Acid Bacteria Microbiology and Functional Aspects Second Edition Revised and Expanded edited by Seppo Salminen and Atte von Wright 2006 by Taylor Francis Group LLC 86. Handbook of Vegetable Science and Technology Production Composition Storage and Processing edited by D. K. Salunkhe and S. S. Kadam 87. .