T-Stor >
Irish Journal of Agricultural & Food Research >
IJAFR, volume 55, no. 2, 2016 >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1150

Title: Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios
Authors: Sneddon, N.W.
Lopez-Villabos, N.
Hickson, R.E.
Davis, S.R.
Geary, U.
Garrick, D.J.
Shalloo, Laurence
Keywords: Ireland
lactose demand;
New Zealand
processing model
Issue Date: 30-Dec-2016
Publisher: Teagasc (Agriculture and Food Development Authority), Ireland
Citation: Sneddon, N., Lopez-Villalobos, N., Hickson, R., et al. (2016). Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios. Irish Journal of Agricultural and Food Research, 55(2), pp. 126-135, doi:10.1515/ijafr-2016-0012
Series/Report no.: Irish Journal of Agricultural and Food Research;vol 55
Abstract: Maximising dairy industry profitability involves maximising product returns for a specific set of costs or minimising costs for a certain level of output. A strategy currently utilised by the New Zealand dairy industry to optimise the value of exports is to incorporate imported lactose along with local milk to maximise the production of whole milk powder (WMP) while complying with the Codex Alimentarius (Codex) standards, in addition to increasing the exported product for every litre of milk. This study investigated the impact of different product portfolio strategies on lactose requirements for the Irish and New Zealand dairy industries for current and predicted 2020 milk output projections. A mass balance processing sector model that accounts for all inputs, outputs and losses involved in dairy processing was used to simulate the processing of milk into WMP, skim milk powder (SMP), cheese, butter and fluid milk of different proportions. All scenarios investigated projected an increase in production and revenue from 2012 to 2020. Higher cheese production reduced industry lactose demand through whey processing, while scenarios reliant on an increase in the proportion of WMP were associated with increased lactose deficits.
Description: peer-reviewed
URI: http://hdl.handle.net/11019/1150
ISSN: 2009-9029
0791-6833 (print)
Appears in Collections:IJAFR, volume 55, no. 2, 2016

Files in This Item:

File Description SizeFormat
ijafr-2016-0012.pdf600.75 kBAdobe PDFView/Open

This item is protected by original copyright

View Statistics

Items in T-Stor are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! Teagasc - The Agriculture and Food Development Authority  2012  - Feedback