Typescript (photocopy). / Digitized by Kansas Correctional Industries

In 1980, the plastic-box manufacturer “Shun Wo Company Limited.” (順和公司) was established in a flatted factory in the industrial estate of Kwun Tong. Seven years before, from 1973 to 1979, the company began as a home-based cottage industry, known as Tin Shing (天成) in a public housing unit in the Choi Hung Estate. This cottage industry was founded by Mr. Ho Chi Wo, who is the author’s father. The story behind the family cottage industry is a typical case that illustrates Hong Kong’s early process of industrialization, and it is essential in the understanding of Hong Kong’s industrial heritage. Hong Kong’s cottage industry is not a well-documented topic, and there is limited written literature on it. Given the benefit of having the first-hand experience of involving in a cottage industry, the author seizes the opportunity to document his family business in order to provide an in-depth case study that can help broaden the present knowledge of how individual families have contributed to Hong Kong’s industrialization effort. The objective is to provide a case that illustrates the tangible and intangible aspects of Hong Kong’s early industrial heritage. The focus of this dissertation is to investigate the history of the cottage industry Tin Shing during its five years of existence before it transformed into a proper manufacturing company. In particular, the research focuses on the relationship between a cottage industry and the greater society, of how a traditional family-owned cottage industry business responded to Hong Kong’s changing social and economic circumstances in the early 1970s. / published_or_final_version / Conservation / Master / Master of Science in Conservation

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Thesis (doctoral)--Göteborgs universitet. / "Markprojektet"--Cover. Extra t.p. with thesis statement inserted. Summary in English. Includes bibliographical references (p. 175-185).

Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preference scale increased with an increase in the percentage fruit pulp added, texture and appearance. The microbiological status of the treatments was also at acceptable levels at the proposed shelf life of 21 days after which, spoilage microorganisms started to grow. The added fruit pulp increased their keeping quality by increasing the shelf life. The composition of the two desserts types was also acceptable and compared well with results from other studies. It still remains that the fat content played a major role in distinguishing the two dessert types. The effect of the fat, fruit and fat/fruit interaction was evaluated. During shelf life studies, the effect of the fat, fruit, fat/fruit, day, day/fat, day/fruit as well as the day/fat/fruit interaction was also evaluated on the microbiological, pH and titratable acidity values of the treatments with a tendency to decrease by day with an increase in the percentage fruit added. It could then be concluded that the addition of fruit pulp to the fresh cottage cheese increased its shelf life, acceptability and the new product serves as an alternative to fruit blended yogurts which exist in the market. The methods used could be adapted to a small scale and thus be part of food security programmes in South Africa. However, for the new product to partake in the dairy industry, it is recommended that the product be marketed properly. / Dissertation (MInstAgrar)--University of Pretoria, 2010. / Food Science / unrestricted

No

Call number: LD2668 .T4 1963 V76 / Master of Science

Call number: LD2668 .T4 1978 S515 / Master of Science

No description available.

Thesis (M.Inst.Agrar.)(Food Production)--University of Pretoria, 2006. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.