Thesis (Ph. D.)--Washington State University, May 2007. / Includes bibliographical references.

Thesis (Ph. D.)--Ohio State University, 2003. / Title from first page of PDF file. Document formatted into pages; contains xiv, 169 p.; also includes graphics (some col). Includes abstract and vita. Advisor: David E. Hahn, Dept. of Agricultural, Environmental & Development Economics. Includes bibliographical references (p. 164-169).

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 (leaves 234-244).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1953. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1991. / Vita. Abstract. Includes bibliographical references (leaves 82-90). Also available via the Internet.

Thesis (Ph.D.)--Brown University, 2008. / Vita. Adviser: David I. Kertzer. Includes bibliographical references (leaves 359-379).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1956. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves [508]-524).

'Terroir' is a concept that is used in France, and increasingly elsewhere, to evoke character and quality in food and drink in relation to the place it comes from. In this thesis, I investigate how terroir has attained its present-day economic value and cultural resonance; how it is subject to multiple forms of articulation across France; and how it is put to use as part of the philosophies and practices of environmentally sustainable modes of production. I use cultural and historical modes of enquiry and I draw upon interviews, participant observation, discourse and archive analysis carried out on fieldwork in three production chains in eastern France; being wine production in Burgundy, walnut production in the Isère valley, and Reblochon cheese production in the Alps. In the course of this thesis, I elucidate the cultural significance and epistemology of the concept, and make arguments that propositions for terroir consist of both specific geographical extent and historical density of explanation; that the rhetorical assembly of stories about terroir permits claims for continuity in production and tradition; and that the adoption of organic and biodynamic methods of farming troubles inherited understandings of what terroir is, through the intervention of the lively propensities of biotic actors. This is a story about food, farming and culture in France that I tell to critically examine the local, loyal and constant predicates of terroir, and to make an original contribution to our understanding of the cultural and historical background to the French and European systems of geographical protection in food and drink.

Orientador: Kátia Sivieri / Banca: Adilson Cesar Abreu Bernardi / Banca: Valéria de Carvalho Santos Ebinuma / Resumo: Introdução: A intolerância à lactose atinge 70% da população mundial e é uma desordem gastrointestinal caracterizada pela deficiência da enzima lactase. Indivíduos intolerantes a lactose tendem a parar de consumir produtos lácteos ou buscam por opções sem lactose para suprir as necessidades diária de nutrientes e cálcio. Uma das alternativas no desenvolvimento de produtos lácteos com baixo ou ausência de lactose é o uso da tecnologia de membrana, principalmente a ultrafiltração (UF) e a diafiltração (DF). Objetivo: Desenvolver um petit suisse simbiótico sem lactose utilizando leite com alto teor de proteína e sem lactose obtidos por tecnologia de UF e DF. Métodos: Este trabalho foi desenvolvido em duas etapas, sendo que na primeira etapa foram obtidos os leites a serem utilizados na produção do queijo petit suisse. Para obtenção do leite com maior teor de proteína - leite proteico (LP) foi realizado a operação de ultrafiltração do leite UHT desnatado, utilizando um fator de concentração igual a dois. Em seguida, para a obtenção de leite sem lactose foram realizadas três diafiltrações para a remoção da lactose do leite proteico, produzindo o leite proteico sem lactose (LPSL). Nos leites LP e PPSL foram avaliados os teores de proteína e lactose. Na segunda etapa foram realizados os processos de obtenção dos queijos Quarks e petit suisses. A partir do LP foi desenvolvido o queijo Quark proteico (QQP), com o LPSL foi desenvolvido o queijo Quark proteico sem lactose (QQPSL) e como... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Introduction: Lactose intolerance affects 70% of the world population and is a gastrointestinal disorder characterized by a deficiency of the enzyme lactase. Individuals intolerant to lactose tend to stop consuming dairy products or search for lactose-free options to meet the daily needs of nutrients and calcium. One of the alternatives in the development of dairy products with low or no lactose is the use of membrane technology, mainly ultrafiltration (UF) and diafiltration (DF). Objective: To develop a symbiotic petit suisse without lactose using milk with high protein content and without lactose obtained by UF and DF technology. Methods: This work was developed in two stages, and in the first stage the milks to be used in the production of petit suisse cheese were obtained. To obtain the milk with the highest protein - protein (LP) milk, the ultrafiltration operation of the skimmed UHT milk was performed, using a concentration factor of two. Then, to obtain lactose-free milk, three diafiltrations were carried out to remove lactose from protein milk, producing lactose-free protein milk (LPSL). In the LP and PPSL milks the protein and lactose contents were evaluated. In the second stage the processes of obtaining Quarks and petit suisses cheeses were carried out. From the LP, the protein Quark cheese (QQP) was developed, with the LPSL was developed the protein Quark cheese without lactose (QQPSL) and as control was produced the cheese Quark control (QQC) obtained through the skim milk UHT control (LC), without membrane processing. For the Quarks cheeses were also evaluated the levels of protein and lactose. Then the petit suisse cheeses were produced. With the QQP, the probiotic and proteic symbiotic petit suisses (PPP and PPS) were produced. From the QQPSL, the probiotic and... (Complete abstract click electronic access below) / Mestre

The environmental issue has become an unknown to the industries, especially companies medium and small sized. Pressures from society, governments and the market itself, has encouraged industries to adopt an environmentally friendly approach. The aim of this paper is to propose an Environmental Management System for a dairy agroindustry sector through a case study in a cheese factory, from the diagnosis made at the company. The methodology consisted of an exploratory, descriptive, qualitative research, with case study technique. The data collect occurred through interviews not standardized, environmental audit, tool Failure Mode and Effect Analysis (FMEA) and observation of the production environment. From the data collected were raised possibilities for improvement through the adoption of environmental management techniques in organization. The data collected also were used to realize an initial environmental assessment contemplating the following items: applicable environmental laws and regulations, environmental aspects and impacts, evaluation of practices and existent procedures, including accidents and environmental fines. Thus, it was possible to establish an environmental policy, creating a subsequent environmental management program for the industry. Thus, this proposal intends to bring a safety and environmental fitting to the industry and serve as a model base management to other industries in the dairy sector. / A questão ambiental vem se tornando uma incógnita para as indústrias, principalmente para as empresas de médio e pequeno porte. Pressões decorrentes da sociedade, do governo, e do próprio mercado, vêm estimulando as indústrias a assumirem uma postura ambientalmente correta. O objetivo desse trabalho é propor um Sistema de Gestão Ambiental (SGA) para uma agroindústria do setor de laticínios através de um estudo de caso em uma queijaria, a partir do diagnóstico realizado na empresa. A metodologia utilizada constituiu-se de uma pesquisa exploratória, descritiva, qualitativa com técnica de estudo de caso. A coleta de dados ocorreu através de entrevistas não padronizadas, auditoria ambiental, ferramenta Failure Mode and Effect Analysis (FMEA) e observação do ambiente produtivo. A partir dos dados coletados foi exposta a situação atual da empresa, examinando-se as etapas do processo produtivo. A partir da análise do processo produtivo, foram levantadas possibilidades de melhorias mediante a adoção de técnicas de gestão ambiental na organização. Os dados coletados também foram utilizados para realizar uma avaliação ambiental inicial contemplando os seguintes itens: legislação e regulamentações ambientais aplicáveis, aspectos e impactos ambientais, avaliação das práticas e procedimentos existentes, incluindo acidentes e multas ambientais. Com isso, foi possível estabelecer uma política ambiental, criando-se posteriormente um programa de gestão ambiental para a indústria. Assim, pretendese trazer um enquadramento tanto ambiental como de segurança a indústria e servir como um modelo base de gestão a outras indústrias do setor de lácteos.