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From time to time items in newspapers predict that the dairy cow will soon become obsolete and that a bright new idea is to make milk without her help. They usually claim that the artificial milk has a higher nutritive value and more health promoting properties. Most of these write‐ups are nonsense and die a natural death but there is, in fact, an industry devoted to producing what may be loosely termed ‘manufactured milk’. But these factories still rely largely on our old friend the cow for much of their raw material.

States that the continuing structural disequilibrium in the marketing of milk and milk products is of concern in the EEC. Analyses the complex intervention mechanism established by the commission for this market.

Milk is a perishable food product, one of the primary sources of nutrition. Reports worldwide indicate numerous food frauds and foodborne diseases associated with adulterated milk products. These safety concerns highlight the importance of a visible milk supply chain, which can be achieved by cutting-edge technologies. However, these technologies come with high costs. So, this study aims to propose a framework that integrates blockchain, Internet of Things (IoT) and cloud to enhance visibility with reduced cost in an Australian milk supply chain (AMSC).

A design science research methodology is used, where a proof of concept is also developed at the retailer end to show how blockchain, IoT and cloud can improve visibility with reduced cost in an AMSC.

According to cost and visibility analysis, blockchain implementation in AMSC would generate a high return on investment (ROI). For the given case, ROI becomes positive for all stakeholders after 750 cycles. Integrating IoT, cloud and blockchain is more profitable than just using blockchain. Additionally, technology implementation may not benefit all stakeholders equally. For example, the retailer needs 10 cycles to benefit, but the transporter needs 50 in the given case.

The findings of this study assist milk industries in decision-making regarding technology implementation in their supply chain and motivate them to implement these technologies, resulting in improved trust and coordination among entities and consumers.

A cost and visibility analysis are performed to evaluate the impact of technology implementation on cost and visibility in an AMSC. A SOAR (Strength Opportunities Aspiration Results) analysis is also performed for the strategic planning framework.

Differences in the laws and regulations with respect to basic materials, optional ingredients and food additives authorised in ice‐cream manufacture in the EC members states were studied. No substantial differences exist regarding most of the basic materials. However, there are differences in certain of these materials, e.g. non‐milk fats, skimmed milk powder or sweetners other than sucrose. More differences exist among the optional ingredients and food additives. Most of the food additives authorised by each state ae in the list of additives approved by the EC Council. Compositional requirements for different ice‐cream types were also studied.

The Milk Marketing Boards were established in 1933 in order to ensure a regular collection of milk from farmers and a reliable delivery of milk to customers. They perfected a distribution system which proved its worth in the Second World War by ensuring an essential supply of milk under difficult circumstances. In 1993, the Government proposed that the English Milk Marketing Board should become a voluntary co‐operative with the title Milk Marque. This would make its own arrangements for the collection of milk from farmers and would compete with dairy companies such as Nestle and Northern Foods as farmers would be able to make their own arrangements over milk collection and milk products. The new system was to be in place by 1 April. Because of objections, any decisions have been postponed until 1 October or beyond.

The present investigation was undertaken to study the potential effects of milk lipids compared to sardine oil on inflammation biomarkers and lipid peroxidation in hypercholesterolemic rats. The paper aims to discuss these issues.

Male Wistar rats were fed 20 percent casein combined with 5 percent milk lipids or 5 percent sardine oil and 1 percent cholesterol for 28 days. A control group was fed a standard diet.

No significant difference in serum triacylglycerol (TG) was found in the milk lipids versus sardine oil and control. However, serum TG was reduced (1.7‐fold) with sardine oil compared with the control. Serum total cholesterol (TC) was, respectively, 3.6‐ and 2.5‐fold higher in milk lipids and sardine oil, respectively, compared with control. Compared to sardine oil, TC value was 1.4‐fold higher in the milk lipid. Serum C‐reactive protein (CRP) was elevated (eight‐ and 33‐fold) in the milk lipid and sardine oil compared to control, respectively. However, CRP value was four‐fold lower in milk lipids than those in sardine oil. Compared to sardine oil, iron value was two‐fold higher in milk lipids versus sardine oil. Malondialdehyde content of red blood cell, heart and brain were decreased in milk lipids versus sardine oil (p<0.05). Hydroperoxydes contents in milk lipids were also lower in heart and aorta compared to sardine oil and control (p<0.05).

Milk lipids compared to sardine oil does not modulate the hypercholesterolemia but decreases inflammation biomarkers and seems to protect efficiency of some tissues against the cytotoxic action and oxidative stress of cholesterol enriched diet.

Examines UK milk pricing since market deregulation in November 1994. Finds a wide range of milk price contracts on offer, with many processing companies paying prices above those paid by the voluntary farmer co‐operatives. Looks at the factors influencing dairy farmers’ initial choice of milk supply contract in the months preceding deregulation of the UK dairy sector in November 1994. Finds around 70 per cent of farmers surveyed, slightly above the percentage for all milk producers, signed to supply the voluntary farmers co‐operative, Milk Marque. Then surveys farmers to identify those who have switched supply contract during the year, finding little evidence of movement. Attempts to understand the apparent differences between farmers’ expectations in their initial contract choice and the market realities they have experienced over that period.

Breast milk is considered superior over other modified infant formulae owing to its numerous intrinsic characteristics and pre‐eminence. However, breast milk is nutritionally inadequate for low‐birth weight infants and infants fed exclusively on breast milk are at the risk of getting infected with HIV‐1 and transmitted drugs in breast milk due to sterility of mothers at the time of pregnancy. In absence or insufficient secretion, breast milk stored at human milk banks or various developed infant formulae may be a practical substitute. Microbiological safety of breast milk from human milk banks is governed by the conditions of its collection and storage, whereas method of reconstitution and sterilization of equipments influences the quality of infant formulae. Under this circumstances various specially developed cultured milk products can be recommended for feeding both normal and sick infants. This paper enlightens the recent research innovations in the field of cultured milk products for feeding infants in absence of breast milk.

In recent years the consumption of ultra‐high temperature (UHT) milk has increased steadily throughout the countries of the European Community (EC). The legislation concerning the composition and manufacture of UHT milk in each EC member state (except Spain and Portugal) is studied.

Milk is often referred to as the ultimate food because it meets the nutritional needs of infants, children and adults alike. It is a rich source of protein, fat, sweetness, vitamins and minerals. Because of its widespread usage as a healthy dairy product, the issue of milk adulteration is of global significance. The increasing frequency of fraudulent methods in the dairy business raises concerns about its purity and quality.

A study was conducted and reviewed that looked at several approaches for detecting milk adulteration during the past 15 years. This study examines the current state of research and analyzes recent advances in development.

There are ways and technology available that can effectively put an end to the abhorrent practice of milk adulteration.

This research takes a unique approach, focusing on the application of milk adulteration. It provides an overview of milk adulteration detection and investigates the effectiveness of biosensors in identifying common milk adulterants.