AN ATTEMPT AT EXPRESSING THE TURNOVER OF FOREIGN TRADE IN DAIRY PRODUCTS AS A MILK EQUIVALENT
 
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Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):23–27
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ABSTRACT
The paper proposes two methods of expressing the turnover of foreign trade in dairy products using a milk equivalent. The first of them is based on applying conversion ratios indicating how many liters of milk are needed to manufacture a unit of a given product. The ratio allowing calculation of butter quantity that could be obtained from fat retained during processing milk into individual products is used in this method as supplementary. The second of the presented methods for calculation of milk equivalent is based on the chemical composition (content of protein and fat) of dairy products and milk purchased.
ISSN:1230-0322