Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1947. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 240-248).

Made available in DSpace on 2014-12-02T11:16:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2013-10-07Bitstream added on 2014-12-02T11:21:32Z : No. of bitstreams: 1 000793449.pdf: 1774627 bytes, checksum: f954bbd302ea6c81ed822df1b34b08b2 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos probióticos durante a estocagem refrigerada. Além disso, é importante que os probióticos sobrevivam às condições adversas encontradas durante a passagem pelo trato gastrointestinal (TGI). A presença de medicamentos de diferentes tipos no TGI também pode suprimir ou reduzir o efeito terapêutico dos micro-organismos probióticos. O principal objetivo desse trabalho foi avaliar o efeito da composição da cultura e de diferentes matrizes na qualidade tecnológica de leite fermentado e o efeito de medicamentos comerciais sobre a sobrevivência dos probióticos. Para melhor distribuição e realização dos experimentos, o trabalho foi dividido em quatro partes. Na primeira parte foi estudado o efeito da composição da cultura lática durante a fermentação, por meio da produção de ácidos orgânicos, consumo de lactose e cinética de acidificação, e durante a estocagem de leites fermentados, avaliando-se o pH, sinérese, viabilidade dos micro-organismos (S. thermophilus, Lactobacillus acidophilus e Bifidobacterium animalis subsp. lactis), sobrevivência dos probióticos às condições simuladas do TGI, características sensoriais dos produtos e concentração dos ácidos orgânicos. As bactérias que produziram a maior quantidade de ácido lático foram as homofermentativas S. thermophilus e L. acidophilus. Os produtos fermentados contendo B. animalis subsp. lactis apresentaram os maiores teores de ácido acético ao final da fermentação. Apenas L. acidophilus foi capaz de metabolizar o citrato, enquanto os teores de piruvato aumentaram ligeiramente durante a fermentação. A cinética de fermentação foi influenciada pela composição da ... / During storage of fermented milk, probiotic bacteria must retain their viability in order to promote health benefits to the consumer. The composition of the culture used during fermentation and the ingredients added to milk can influence the viability of probiotics during refrigerated storage. Furthermore, it is important that probiotics survive to the harsh conditions during the passage through the gastrointestinal tract (GIT). The presence of different drugs in the GIT can also suppress or reduce the therapeutic effect of probiotic microorganisms. The main objective of this study was to evaluate the effect of the composition of the culture and different matrices on the quality of fermented milk and the effect of medications on the survival of commercial probiotics strains. The work was divided in four parts for better distribution and execution of experiments. In the first part, it was studied the effect of the composition of culture during fermentation through the production of organic acids, lactose consumption and kinetics of acidification and during storage, evaluating the pH, syneresis, viability of microorganisms (S. thermophilus , Lactobacillus acidophilus and Bifidobacterium animalis subsp.), survival of probiotics against simulated GIT conditions, sensory characteristics and concentration of the organic acids. The bacteria that produced the largest amount of lactic acid were the homofermentatives S. thermophilus and L. acidophilus. Fermented products containing B. animalis subsp. lactis showed the highest levels of acetic acid at the end of fermentation. Only L. acidophilus was able to metabolize citrate, while the levels of pyruvate rose slightly during fermentation. The kinetics of acidification was influenced by the composition of lactic acid culture. The higher pH values at the end of storage were obtained for treatments with probiotic cultures. The syneresis reduced during storage and the lowest value was observed in the ... / FAPESP: 09/12808-7

Orientador: Ana Lúcia Barretto Penna / Banca: Mirna Lúcia Gigante / Banca: Graziele Aparecida Chiuchi Garcia / Banca: Kátia Sivieri / Banca: Ana Carolina Conti e Silva / Resumo: Durante a estocagem de leites fermentados, as bactérias probióticas devem manter-se viáveis, para que resultem em benefício para a saúde do consumidor. A composição da cultura lática utilizada para a fermentação e os ingredientes adicionados ao leite influenciam a viabilidade dos probióticos durante a estocagem refrigerada. Além disso, é importante que os probióticos sobrevivam às condições adversas encontradas durante a passagem pelo trato gastrointestinal (TGI). A presença de medicamentos de diferentes tipos no TGI também pode suprimir ou reduzir o efeito terapêutico dos micro-organismos probióticos. O principal objetivo desse trabalho foi avaliar o efeito da composição da cultura e de diferentes matrizes na qualidade tecnológica de leite fermentado e o efeito de medicamentos comerciais sobre a sobrevivência dos probióticos. Para melhor distribuição e realização dos experimentos, o trabalho foi dividido em quatro partes. Na primeira parte foi estudado o efeito da composição da cultura lática durante a fermentação, por meio da produção de ácidos orgânicos, consumo de lactose e cinética de acidificação, e durante a estocagem de leites fermentados, avaliando-se o pH, sinérese, viabilidade dos micro-organismos (S. thermophilus, Lactobacillus acidophilus e Bifidobacterium animalis subsp. lactis), sobrevivência dos probióticos às condições simuladas do TGI, características sensoriais dos produtos e concentração dos ácidos orgânicos. As bactérias que produziram a maior quantidade de ácido lático foram as homofermentativas S. thermophilus e L. acidophilus. Os produtos fermentados contendo B. animalis subsp. lactis apresentaram os maiores teores de ácido acético ao final da fermentação. Apenas L. acidophilus foi capaz de metabolizar o citrato, enquanto os teores de piruvato aumentaram ligeiramente durante a fermentação. A cinética de fermentação foi influenciada pela composição da ... / Abstract: During storage of fermented milk, probiotic bacteria must retain their viability in order to promote health benefits to the consumer. The composition of the culture used during fermentation and the ingredients added to milk can influence the viability of probiotics during refrigerated storage. Furthermore, it is important that probiotics survive to the harsh conditions during the passage through the gastrointestinal tract (GIT). The presence of different drugs in the GIT can also suppress or reduce the therapeutic effect of probiotic microorganisms. The main objective of this study was to evaluate the effect of the composition of the culture and different matrices on the quality of fermented milk and the effect of medications on the survival of commercial probiotics strains. The work was divided in four parts for better distribution and execution of experiments. In the first part, it was studied the effect of the composition of culture during fermentation through the production of organic acids, lactose consumption and kinetics of acidification and during storage, evaluating the pH, syneresis, viability of microorganisms (S. thermophilus , Lactobacillus acidophilus and Bifidobacterium animalis subsp.), survival of probiotics against simulated GIT conditions, sensory characteristics and concentration of the organic acids. The bacteria that produced the largest amount of lactic acid were the homofermentatives S. thermophilus and L. acidophilus. Fermented products containing B. animalis subsp. lactis showed the highest levels of acetic acid at the end of fermentation. Only L. acidophilus was able to metabolize citrate, while the levels of pyruvate rose slightly during fermentation. The kinetics of acidification was influenced by the composition of lactic acid culture. The higher pH values at the end of storage were obtained for treatments with probiotic cultures. The syneresis reduced during storage and the lowest value was observed in the ... / Doutor

2008年三鹿三聚氰胺毒奶粉事件震驚國內外，該事件導致六名嬰兒腎結石死亡，逾三萬嬰幼兒從此生活在各種腎疾病的陰霾之下。此後奶產品安全問題尋出不窮，對國內奶產業造成嚴重的負面影響，令消費者對整個國內奶產業信心下降。事實上，在很多奶產品安全的危機中，遭受質疑的企業組織最後均被政府的檢測結果證實是無辜的。在危機中，組織的形象受到威脅，組織需通過不同的方法進行自我辯護。現存的文獻提出，危機溝通策略和組織對責任承擔的態度是兩個影響公眾對組織信心和媒體報導語調的重要因素。組織類型（國有或外資）也會影響公眾對組織的信心和媒體報導語調。過往研究也發現，公眾對組織的信心與媒體報導語調之間存在正相關的聯繫。此研究通過對兩個犯行危機情景的案例研究（2009多美滋危機事件和2010聖元危機事件），目的在於評估危機溝通策略的效用，同時也探討在不同的階段中危機溝通策略、組織責任承擔、組織類型、公眾對組織的信心和媒體報導語調之間的關係。研究成果發現文獻建議之在不同階段的最佳策略和組織責任承擔對公眾對組織的信心和媒體報導語調均無重要影響。然而，使用越少藉口和越多提供信息策略的組織贏得更多公眾信心，從而提升正面媒體報導。研究也發現，外企在第一和第二階段報導更正面，但最後國企反而取得正面的媒體報導。另外，組織類型與階段對組織選取策略與組織責任承擔均有影響。本研究結果顯示西方危機處理理論在低信任度社會如中國等未必適用。研究一方面透過更複雜的情境角度，進一步加深對現有危機傳播文獻的理解，例如引入不同階段的概念來評估危機管理的成效，另一方面也為在低信任社會中的奶產業企業提供有效的危機管理建議。 / Sanlu Melamine-contaminated Milk Scandal, the frequent outbreak of dairy product safety crises had a severe impact on the domestic dairy industry, resulting in a general loss of the consumers' confidence in the entire domestic dairy industry. In fact, in many crises the crisis-ridden organizations were eventually proven innocent by governmental departments. During a crisis, an organization's image is threatened, so that various communicative entities are used to defend this image. Based on the existing literature, this study aims at evaluating the effectiveness of crisis communicative strategies (CCSs) as well as investigating the relationships among CCSs, organization responsibility acceptance, organization ownership type (domestically owned or foreign-invested), confidence in organization and media coverage in different stages during the crisis by comparing the Dumex case in 2009 and the Synutra case in 2010. The results found that the posited optimal CCS in a particular stage and organization responsibility acceptance generally did not have significant effects on confidence in organization or media image coverage. However, the findings revealed that the less excuses and the more information providing strategies were employed, the higher the stakeholders' confidence in organization would be, which in turn significantly increased the positive image coverage. Certain CCSs, i.e., diversion, no response, also showed significant direct effects on media coverage. Moreover, foreign-invested organization appeared to enjoy favorable image coverage in Stage 1 and Stage 2, but domestically owned organization surpassed it in the last stage. Organization ownership type and stages also had significant impacts on the choices of CCSs and degree of organization responsibility acceptance. Stage was also a significant negative predictor of confidence in organization but not for media coverage. This study on one hand revealed that the western crisis management theory might not be accommodative to the low-trust context in mainland China and thus theoretically further the understanding of existing crisis communication literature in a more complex contextual perspective through integrating stages as a significant time factor into the evaluation of crisis management. On the other hand it also pragmatically provides useful suggestions on effective crisis strategic management to dairy corporate in low-trust societies. / Detailed summary in vernacular field only. / Huang, Peiyi. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2012. / Includes bibliographical references (leaves 159-177). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstracts also in Chinese; appendixes in Chinese. / ABSTRACT (English version) --- p.i / ABSTRACT (Chinese version) --- p.iii / ACKNOWLEDGEMENT --- p.v / TABLE OF CONTENTS --- p.ix / Chapter 1. --- INTRODUCTION --- p.1 / Chapter 2. --- CONCEPTUALIZATION --- p.9 / Chapter 2.1 --- Crisis Management --- p.9 / Crisis --- p.9 / Crisis Management --- p.11 / Chapter 2.2 --- Outcome: Media Image Coverage --- p.14 / Chapter 2.3 --- Time Factor: Stages --- p.16 / Chapter 2.4 --- Strategic Factors --- p.20 / Crisis Communicative Strategies (CCSs) --- p.20 / Organization Responsibility Acceptance --- p.46 / Chapter 2.5 --- Organizational Factor: Organization Ownership Type --- p.50 / Chapter 2.6 --- Mediator: Confidence in Organization --- p.52 / Chapter 2.7 --- Research Framework, Hypotheses and Research Questions --- p.55 / Chapter 3. --- METHODOLOGY --- p.58 / Chapter 3.1 --- Case Selection --- p.58 / Case --- p.58 / Design --- p.61 / Chapter 3.2 --- Content Analysis --- p.65 / Data Collection --- p.65 / Data Coding --- p.67 / Inter-coder Reliability --- p.70 / Chapter 4. --- RESULTS --- p.71 / Chapter 4.1 --- Basic Sample Information --- p.71 / Chapter 4.2 --- Hypothesis Tests of Two Individual Cases --- p.71 / Case 1 (Dumex) --- p.73 / Chapter tCase 2 (Synutra) --- p.86 / Chapter 4.3 --- The Overall Results of Cases and Research Questions --- p.91 / Media Valance --- p.92 / Research Question 1 --- p.95 / Research Question 2 --- p.99 / Research Question 3 --- p.107 / Chapter 4.4 --- Summary of the Findings --- p.116 / Chapter 5. --- DISCUSSIONS AND IMPLICATIONS --- p.126 / Chapter 5.1 --- Stage as A Complex Concept --- p.126 / Controlling Other Dangers in a Dynamics Crisis --- p.127 / The Role of Governmental Intervention in a Low-trust Society --- p.129 / Chapter 5.2 --- Effects of CCSs on Media Image Coverage inLow-trust Society --- p.132 / Chapter 5.3 --- Mediating Effects of Confidence in Organization --- p.139 / Chapter 5.4 --- Suggestions of Applications of CCSs in Low-trust Society --- p.141 / Chapter 5.5 --- Limit Predictive Power of Organization Responsibility Acceptance --- p.148 / Chapter 5.6 --- Effects of Organization Ownership Type --- p.150 / Chapter 6. --- LIMITATIONS AND FUTURE RESEARCH DIRECTIONS --- p.154 / Chapter 7. --- REFERENCES --- p.159 / Chapter 8. --- APPENDIXES --- p.178

Pienininkystė Lietuvoje jau nuo seno yra gerai išplėtota veikla, garantuojanti didelės dalies kaimo gyventoju pajamas ir itakojanti šalies bendro vidaus produkto apimti. Integracijos i Europos Sajunga (ES) procesas iškėlė tam tikrus reikalavimus ir išryškino problemas šalies pieno gamybos ir perdirbimo srityje. Sėkmingas pieno gamintoju ir perdirbėju dalyvavimas ES bendrojoje rinkoje galimas turint išsamia problemu analize. Tai ir lemia šio magistrinio darbo aktualuma. Pagrindinis darbo tikslas - išanalizuoti pieno gamybos ir perdirbimo sektoriaus integracijos i ES salygotas problemas ir ju sprendimo budus. Atlikus minėta analize, paaiškėjo, kad pieno gamybos pagrindinės problemos yra susijusios su neracionalia pieno ukiu struktura, žemu genetiniu karviu bandos potencialu bei neišplėtota pieno gamintoju kooperacija. Visa tai mažina pieno gamintoju pajamas, ju galimybes vykdyti prekine veikla. Pieno pramonė - viena iš tu maisto pramonės šaku, kurios anksciausiai prisitaikė prie ES keliamu rinkos ir produktu kokybės reikalavimu. Dėl pasiekto aukšto imoniu koncentracijos lygio ir sėkmingo investavimo i gamybos technologiju modernizavima Lietuvos pieno pramonė užsitikrino stabilias pozicijas užsienio rinkose. ES taikomos rinkos apsaugos priemonės didina perdirbėju pajamas, nors bemuitis rėžimas žymiai padidino konkurencija vidaus rinkoje. Sėkmingas problemu, kylanciu pieno gamybos ir perdirbimo sektoriuje, sprendimas priklauso nuo efektyvaus ES finansinės paramos panaudojimo... [to full text] / The primary purpose of this paper is to analyze the main problems in the Lithuanian dairy Industry caused by the integration into EU and the main ways of solving it. The fulfilled analysis in this Graduation paper shows that the main problems of milk production sector are the irrational structure of dairy farms, the law genetic productivity of cows and the non-explicated cooperation. All these factors reduce the incomes of milk producers and their possibilities to be engaged in milk production. The milk industry is one of the branches of Lithuanians food industry, which was first adapted into EU’s trade policy and started producing high quality dairy products. The high level of concentration of the industrial enterprise and the successful use of the investment to the modernization of the technology caused Lithuanian dairy industrial enterprises to have a steady position in the foreign market. On the one hand, the market safeguard which is used in EU increases the incomes of the dairy industrial enterprises, but the free trade regime on the other hand encourages higher competition level in the home trade.

Made available in DSpace on 2014-07-29T14:49:13Z (GMT). No. of bitstreams: 1 Dissertacao Kenia Tomaz Marques Pereira.pdf: 1122584 bytes, checksum: e5f0784827216281552dbbe780aec797 (MD5) Previous issue date: 2008-12-01 / The objective of this work was to present how the milk industry formulates its strategies for the maintenance of a lasting relation with the retail customer. This present dissertation deals with the strategic management and their relationship with the supermarket sector- their main client. The use of the five competitive dimensions - negotiation, flexibility, innovativeness, dependability and image - used in the Kolhs model (2004), had formed the theoretical and methodological basis of the text. It was used the case study method, are opting in two companies of relevance in the State of Goiás. As data collection instrument was used questionnaires, interviews and visits in loco. It was possible to collect data that, in a first time, qualified the variables most valued by the supermarket network in the selection of suppliers of dairy products and a second time through the Importance x Performance Matrix to evaluate the strategic positioning of the milk industry for these variables. The results showed that the strategy of the milk industry studied is mainly formed in the generic strategy of internal growth, perceived by the actions of geographical expansion and product mix. It was also noted the importance attached by the scale reliability supermarket. The analysis revealed that the dairy flexibility dimension is the dimension where the dairy has a better ability, then the size innovative capacity. / O objetivo deste trabalho foi apresentar como o laticínio formula sua estratégia para a manutenção de uma relação duradoura com o cliente varejista. A presente dissertação tratou da gestão estratégica do Laticínio e a sua relação com o setor supermercadista, seu principal cliente. O uso das cinco dimensões competitivas - negociação, flexibilidade, inovatividade, dependability e imagem operacionalizadas no modelo de Kolhs (2004), formaram a base teórica e metodológica do texto. Utilizou-se método de estudo de caso, optando-se por estudar em duas empresas de relevância no Estado de Goiás. Como instrumento de coleta de dados adotou-se questionário, entrevista e visitas in loco. Foi possível coletar dados que, em um primeiro instante, qualificaram as variáveis mais valorizadas pela rede supermercadista na seleção de fornecedores de produtos lácteos e em um segundo momento, por meio da Matriz Importância x Desempenho avaliou-se o posicionamento estratégico do laticínio em relação a essas variáveis. Os resultados obtidos revelaram que a estratégia do laticínio estudado formou-se principalmente na estratégia genérica de crescimento interno, percebidas pelas ações de expansão geográfica e de mix de produtos. Também foi constatada a relevância da dimensão confiabilidade atribuída pelo supermercado. A análise do laticínio revelou que a dimensão flexibilidade é a dimensão onde o laticínio apresenta melhor competência, seguida da dimensão inovatividade.

The aim of this study was to develop and examine the validity of using a phenotype scoring system (PTS), a new concept, in evaluating milk yield and constituents in different goat genotypes (Indigenous, British Alpines, Saanen and Toggenburg) raised in small scale production systems. Strategic decisions of small scale African farmers are mostly based on visual appraisal or body condition scoring (BCS) of their animals. BCS has been highly recommended as a means to evaluate both the energy and the health status of animals, especially in beef farming, but this method has been criticized for being too simple and too subjective because its evaluation is often done too late after the damage has already happened. Phenotype scoring (an approach which includes breed, udder size and BCS of the animal) is presented in this study as a better tool to evaluate milk yield in different goat genotypes raised under free range conditions. This has also been a good opportunity firstly to indicate which, among the three dairy breeds of goat under discussion, can adapt best to the African small scale farming system; secondly to review the relevance of some blood metabolites in characterizing milk production in different goat breeds and thirdly to study the milking capacity of the indigenous compared to the dairy goats raised under small scale production systems in South Africa. Thirty-two goats (8 Indigenous, 8 British Alpines, 8 Saanen and 8 Toggenburg) were raised in a free range system at the ARC-Irene experimental farm close to Pretoria. The experiment was a completely randomized experimental design with eight replicates per treatment group. Blood samples were collected by jugular venipuncture into 10 ml heparinised tubes in the morning before feeding on a weekly basis over a period of two months. Blood plasma was immediately aspirated after centrifugation (3000G), kept on ice and brought to the laboratory for the analysis of glucose, cholesterol, urea nitrogen (BUN) and free fatty acid (FFA) concentrations. Immediately after, all does were entirely milked (followed by 1ml oxytocin IM injection and the kids taken away for a period of four hours) before a second milking session took place to measure the daily milk yield of the does. Milk samples were analyzed for lactose, milk proteins, milk fat, milk urea-nitrogen (MUN) and milk somatic cell count (SCC). In addition body condition score (BCS), age and data related to the goat genotype (breed, udder characteristics) were recorded. Results confirmed that milk yield from dairy goats was higher (p<0.001) than the milk yield of indigenous goats during the entire period of study. Milk lactose values recorded in this study (between 3.9 and 4.9%) were the most stable constituent in goat’s milk. Milk protein concentration (between 3.1 and 4.5%) was significantly higher in the indigenous than in dairy breeds, especially in week one and from week four onwards. Milk fat values (between 3.3 and 7.7%) displayed a decline in all breeds; but as from week three, the fat in milk of indigenous does increased and from week five onwards, it remained significantly higher (p<0.001) compared to that of dairy breeds. In conclusion, the superiority of dairy breeds in milk yield was proven while the quality of indigenous goat milk was recognized. Studies on the characterization of milk production in different breeds revealed that the Toggenburg was superior to the other breeds, followed by the British Alpines and the Saanen; but the British Alpines showed a better adaptability to the environment followed by the Toggenburg and the Saanen. The latter could not produce milk without feed supplementation and lost most body condition as compared to the other breeds. Statistical analyses indicated that breed influenced milk yield, milk fat and the protein content of milk (especially in the Saanen and Toggenburg goats). BCS influenced fat content, lactose, milk proteins, MUN and SCC and also milk yield. Udder size influenced milk proteins and milk yield while udder attachment was associated with milk yield only. These results show that PTS, because it takes into account BCS, breed and udder size, is a better tool for predicting milk yield of goats herded in small scale farming systems. Africans interested in dairy goat farming should adopt PTS as a means to evaluate milk yield especially since milk is sold per volume and not by quality in Africa. Finally, milk from the indigenous goats is superior in terms of lactose, fat and protein content. The latter quality attributes can be used as selection criteria since the milk industry pays premiums for the fat and protein content of milk. / Thesis (PhD)--University of Pretoria, 2012. / Animal and Wildlife Sciences / unrestricted

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Made available in DSpace on 2016-04-28T20:13:50Z (GMT). No. of bitstreams: 1 1998 - Erick Samuel Rojas Cajavilca.pdf: 1008769 bytes, checksum: 8add22c3d7e5c2118b5b62321be8eb7d (MD5) Previous issue date: 1998-09-17 / Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico / This thesis analyzes the conditions of competitiveness of the chain of milk in Brazil, in the scope of the Mercosul having as reference of the distinct contributions of the theoretical quarrels on Competitiveness, Comparative Advantages and Enterprise Strategy. The first chapter argues economic literature referent to the competitiveness, dynamic comparative advantages and strategies of the companies. The subsequent chapters present a profile of the l?cteas chains in the countries of the Mercosul and an analysis of the transformations in the competitive environment throughout all the chain of latic?nios in Brazil to start off desregulation, stabilization and regional integration. A change of the profile of the chain of milk is verified, since the increase of the heterogeneidade of the agricultural producer, until changes in the profile of the consumption. To make front to these structural modifications in course, in the sector the companies invest in diverse strategies that allow to its permanence and growth in the market. The confirmation clearest is the resetting of the sector, in a process that some companies initiate before the opening of the economy, in middle of the decade of 80. Others, would initiate it as reflected of the processes of regional integration and stabilization of the economy. We look for to show as in one same sector, in a similar environment, the companies adopt diverse strategies, in function of its resources and perspectives of market. Having as objective the maintenance of competitive positions. / Esta disserta??o analisa as condi??es de competitividade da cadeia de l?cteos no Brasil, no ?mbito do Mercosul ? luz dos distintos aportes das discuss?es te?ricas sobre Competitividade, Vantagens Comparativas e Estrat?gia Empresarial. O primeiro cap?tulo discute a literatura econ?mica sobre a competitividade, vantagens comparativas din?micas e estrat?gias das empresas. Os cap?tulos subseq?entes apresentam um perfil das cadeias l?cteas nos pa?ses do Mercosul e uma an?lise das transforma??es no ambiente competitivo ao longo de toda a cadeia de latic?nios no Brasil a partir da desregula??o, estabiliza??o e integra??o regional. Verifica-se uma mudan?a do perfil da cadeia de l?cteos, desde o aumento da heterogeneidade do produtor rural, at? mudan?as no perfil do consumo. Para fazer frente a estas modifica??es estruturais em curso, no setor as empresas investem em diversas estrat?gias que permitam a sua perman?ncia e crescimento no mercado. A constata??o mais clara ? a recomposi??o do setor, num processo que algumas empresam iniciam antes da abertura da economia, em meados da d?cada de 80. Outras, o iniciariam como reflexo dos processos de integra??o regional e estabiliza??o da economia. Procuramos mostrar como num mesmo setor, num ambiente similar, as empresas adotam diversas estrat?gias, em fun??o dos seus recursos e perspectivas de mercado. Tendo como objetivo a manuten??o de posi??es competitivas.