Rural areas in general and the agricultural sector in particular have experienced dramatic structural changes in recent decades. As in most advanced countries, the number of farms in Israel declined considerably while their size increased. Fewer rural residents are employed in agriculture, while...
Author(s)
Lewin-Epstein, N.; Siminovich, O.; Kimhi, A.
Publisher
Hebrew University of Jerusalem, Department of Agricultural Economics and Management, Rehovot, Israel
Citation
Discussion Paper - Department of Agricultural Economics and Management, Hebrew University of Jerusalem, 2016, No.6.16, pp 20 pp.
Citation
Israel Standard, 1985, SI 450, pp 6pp.
Citation
Israel Standard, 1983, SI 1118 Part 2,
This standard replaces Israel Standard SI 285:1958, and provides general definitions of cultured milk products leben, zibdah (or labneh or leben shomen), zabad, yoghurt and kefir, and lays down standards for fat content, packaging and declarations, permitted additives, microbiological quality,...
Citation
Israel Standard, 1987, SI 285: 1987, pp 18pp
This standard, which replaces Israel Standard SI 662:1967, lays down regulations for sampling, thermometers and their calibration, and measuring the freezing point of milk samples (200 ml) by the cryoscopic method of Steuber. The samples should have an acidity of no more than 9°SH when measured by...
Citation
Israel Standard, 1987, SI 662:1987, pp 6pp.
The preparation of acidified APT agar (pH 5) and methods for counting lactobacilli after incubation for 48-72 h on the APT agar at 30°C are described.
Citation
Israel Standard, 1987, SI 885:1987, pp 6pp.
This standard replaces Israel Standard TY 479 of 1963, and defines procedures for milk sampling and density measurement by hydrometer. Factors for correcting measurements to 20°C are presented.
Citation
Israel Standard, 1987, TY479, pp 7 pp.
This standard replaces Israel Standard SI 627:1966. The method uses a butyrometer as defined in International Standard ISO 3432:1975 and carries out the determination on 3-g samples after immersion of the butyrometer for 15 min at 65°C.
Citation
Israel Standard, 1986, SI 627:1986, pp 6pp.
This replaces Israel Standard 115 of April 1956. It defines components used in making Cottage cheese and other soft cheese from cows' milk, classification, packaging (covered also by Israel Standard 1145), sampling and testing (weight, temp., degree of pasteurization, fat, DM, salt, pH and...
Citation
Israel Standard, 1985, SI 115:1985, pp 10pp.
This replaces Israel Standard 244 of May 1957. It specifies ingredients, classification (into regular sour cream and sour cream without added dried milk or whey), packaging, labelling, sampling and testing, and outlines a system for inspection.
Citation
Israel Standard, 1985, SI 244:1985, pp 10pp.