@article{Farmer:253104,
      recid = {253104},
      author = {Farmer, Sheryllan and Singh, M.D. and Maharaj, R.},
      title = {USING LOCALLY PRODUCED MILK TO PRODUCE FRESH YOGHURT AND  COTTAGE CHEESE: THE POTENTIAL FOR THE LOCAL DAIRY INDUSTRY},
      address = {2015},
      number = {539-2016-38647},
      pages = {11},
      year = {2015},
      abstract = {Over 3 million liters of fresh cow's milk and 1 million  liters of fresh goat's milk are
produced in Trinidad and  Tobago annually. Eighty percent of the cow's milk is sold  to the Swiss
food and beverage giant Nestle at a subsidized  price of 2.15 TTD/L. The state through the Ministry
of Food  Production contributes a further 1.50 TTD for every liter  produced by registered dairy
farmers. Goat's milk is sold  as pasteurized milk at 40 TTD/L from individual  small-medium
farmers. Acidified dairy products use milk  processing techniques to convert fresh milk into  healthy
products with extended shelf life. Cunently,  several foreign brands of cottage cheese and yoghurt
are  found on supermarket shelves, with an average retail price  of 80 TTD per 600g and 7 TTD/30
mL respectively. 5 L of  fresh milk yields approximately 2.2 kg of cottage cheese or  3 L of yoghurt.
Both products can be easily made and are in  high demand because of their neutraceutical properties
by  dieters, immuno-compromised and lactose intolerant persons.  The objective of this study is to
evaluate the economic  feasibility of utilizing fresh milk from dairy farmers to  produce fresh
yoghurt and cottage cheese for the domestic  market. Trinidad and Tobago's dairy industry has  the
potential for creating employment and ensuring food  security by processing fresh milk into
acidified dairy  products to meet the local demand for these products.},
      url = {http://ageconsearch.umn.edu/record/253104},
      doi = {https://doi.org/10.22004/ag.econ.253104},
}