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"Cheesemaking Europe."
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The Use of Monensin for Ketosis Prevention in Dairy Cows during the Transition Period: A Systematic Review
Since the approval by the European Medicines Agency in 2013 of a monensin controlled-release capsule (CRC) for the prevention of ketosis in dairy cows, there has been widespread use across Europe. In recent decades, several papers have investigated the effects of monensin used as a CRC or as a feed additive to improve cattle energy metabolism and improve feed efficiency. Since the CRC is the only form of monensin permitted in Europe in dairy cows, the objective of this review was to report and summarize observations from the literature on the effects of this treatment in transition cows. The peer-reviewed literature published from 1997 was scanned, and papers written in English were evaluated for eligibility. Only papers evaluating the use of monensin in dairy cows for the prevention of ketosis during the transition period were reviewed. In total, 42 papers met the required criteria and were included in this review. The major findings focused on cow metabolism and health, rumen fermentation and milk production and quality. Overall, the review of the existing literature confirmed that monensin delivered as a CRC during the transition period has effects of different magnitude compared to other forms, doses or durations of administration. Studies agree on the antiketotic effects of this treatment, showing evidence of an increased propionate production in the rumen, reduced blood β-hydroxybutyrate, and improved liver function in treated cows, mainly resulting in reduced incidence of peripartum disease. On the contrary, the effects of CRC on ammonia production and rumen microflora are less robust than those reported for other forms. Of importance for the European market is the well-documented absence of any negative impact on milk and cheese production and composition using the CRC treatment.
Journal Article
Technical efficiency in the sheep dairy industry: An application on the Sardinian (Italy) sector
Sardinia (Italy) is one of the most important European regions for sheep dairy and sheep milk cheese production. However the Sardinian sheep dairy industry is currently going through a dramatic crisis, and verifying whether it can recover part of its profitability is now a priority. Attention is now focused on estimating whether the sheep dairy firms can improve their productivity by more efficient use of their available technical resources. This paper aims to estimate technical efficiency in the Sardinian sheep dairy industry. A stochastic frontier analysis approach was used on panel data from 36 sheep dairy firms over the period 2004-2009 in order to assess whether there are some margins for technical improvements in productivity, given the existing level of technology. A comparative analysis of private firms and cooperatives was also carried out, in order to establish if there were differences in the technology they used and/or their efficiency in using technical inputs. Our findings suggest that there is technological homogeneity among the firms and between private firms and cooperatives. Technical efficiency is equal to 0.905 and it is significantly different between private firms (0.933) and cooperatives (0.877). Our findings have certain implications for what policies should be implemented in order to improve efficiency in the sector and on the orientation of decision makers strategies.
Journal Article
From Artisans to “Factories”: The Interpenetration of Craft and Industry in English Cheese-Making, 1650–1950
This article traces the uneven development of English cheese-making from its early commercialization to the eventual triumph of the “cheese factory.” The narrative shows how contemporary actors initiated and adapted to changes in technology, distribution, consumption, and regulation. It indicates that artisanal practices have both borrowed from and become integrated with industrial logics and strategies, exemplifying a process that Charles F. Sabel and Jonathan Zeitlin termed the “recombinablility and interpenetration” of different forms of economic organization [World of Possibilities: Flexibility and Mass Production in Western Industrialization (Cambridge, U.K., 1997), 2–3]. International comparisons are introduced to clarify the reasons for England’s halting and idiosyncratic transition to industrial-scale cheese-making.
Journal Article
Democracy, Community, and Modernity: Lessons from Jeremias Gotthelf's Die Käserei in der Vehfreude
Among the challenges of today's globalizing world is the disruption that local communities experience, in developed and developing countries alike, in the face of economic and political modernization. Yet, such problems are not unprecedented. To the contrary, communities across nineteenth-century Europe faced similar difficulties as a result of the Industrial Revolution and political upheaval. For insights into such challenges, I turn to a perhaps unlikely resource for coming to grips with globalization: Jeremias Gotthelf, whose novel Die Käserei in der Vehfreude has been described by Hanns Peter Holl as an “examination of European developments of the 1840s.“ Through his portrayal of a Swiss village's attempt to form a cheese-making cooperative and sell its wares, with all the difficulties it encounters in the process, Gotthelf reveals himself as an important political thinker, whose treatment of democracy, community, and modernity remains relevant for us today.
Journal Article
Broadening the concept of rational economic behavior: A case study of cheese making at the Abbey of Tamié
Through an analysis of the business activities of a Trappist monastery, an attempt is made to add to the understanding of how ethical considerations, custom, and culture, as well as the profit motive, affect how actual economic decisions are made. This analysis is implemented through a case study of the cheese-making business of a monastery in the French Alps where the tradition of cheese, agriculture, and monks is important to the culture and customs of the area. The analysis finds that the monks are able to successfully conduct their business in ways that honor their custom and culture within the religious confines imposed by the monastery.
Journal Article