Livestock Systems Research Department, Animal and Grassland Research and Innovation Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland.
J Dairy Sci. 2010 Nov;93(11):5091-100. doi: 10.3168/jds.2010-3487.
A processing-sector model was developed that simulates (i) milk collection, (ii) standardization, and (iii) product manufacture. The model estimates the product yield, net milk value, and component values of milk based on milk quantity, composition, product portfolio, and product values. Product specifications of cheese, butter, skim and whole milk powders, liquid milk, and casein are met through milk separation followed by reconstitution in appropriate proportions. Excess cream or skim milk are used in other product manufacture. Volume-related costs, including milk collection, standardization, and processing costs, and product-related costs, including processing costs per tonne, packaging, storage, distribution, and marketing, are quantified. Operating costs, incurred irrespective of milk received and processing activities, are included in the model on a fixed-rate basis. The net milk value is estimated as sale value less total costs. The component values of fat and protein were estimated from net milk value using the marginal rate of technical substitution. Two product portfolio scenarios were examined: scenario 1 was representative of the Irish product mix in 2000, in which 27, 39, 13, and 21% of the milk pool was processed into cheese (€ 3,291.33/t), butter (€ 2,766.33/t), whole milk powder (€ 2,453.33/t), and skim milk powder (€ 2,017.00/t), respectively, and scenario 2 was representative of the 2008 product mix, in which 43, 30, 14, and 13% was processed into cheese, butter, whole milk powder, and skim milk powder, respectively, and sold at the same market prices. Within both scenarios 3 milk compositions were considered, which were representative of (i) typical Irish Holstein-Friesian, (ii) Jersey, and (iii) the New Zealand strain of Holstein-Friesian, each of which had differing milk constituents. The effect each milk composition had on product yield, processing costs, total revenue, component values of milk, and the net value of milk was examined. The value per liter of milk in scenario 1 was 24.8, 30.8, and 27.4 cents for Irish Holstein-Friesian, Jersey, and New Zealand strain of Holstein-Friesian milk, respectively. In scenario 2 the value per liter of milk was 26.1, 32.6, and 28.9 cents for Irish Holstein-Friesian, Jersey, and New Zealand strain of Holstein-Friesian milk, respectively.
建立了一个加工部门模型，模拟（i）牛奶收集，（ii）标准化和（iii）产品制造。该模型根据牛奶数量、成分、产品组合和产品价值估算产品产量、净牛奶价值和牛奶成分价值。通过牛奶分离，然后按适当比例重新组合，满足奶酪、黄油、脱脂和全脂奶粉、液态奶和酪蛋白的产品规格。多余的奶油或脱脂牛奶用于其他产品制造。定量计算与体积相关的成本，包括牛奶收集、标准化和加工成本，以及与产品相关的成本，包括每吨加工成本、包装、储存、分销和营销成本。以固定费率计入模型的是与收到的牛奶和加工活动无关的运营成本。净牛奶价值估计为销售价值减去总成本。使用边际技术替代率从净牛奶价值估算脂肪和蛋白质的成分价值。检查了两种产品组合方案：方案 1 代表爱尔兰 2000 年的产品组合，其中 27%、39%、13%和 21%的牛奶用于加工奶酪（3291.33 欧元/吨）、黄油（2766.33 欧元/吨）、全脂奶粉（2453.33 欧元/吨）和脱脂奶粉（2017.00 欧元/吨），方案 2 代表 2008 年的产品组合，其中 43%、30%、14%和 13%的牛奶分别用于加工奶酪、黄油、全脂奶粉和脱脂奶粉，并以相同的市场价格销售。在这两种方案中，考虑了 3 种牛奶成分，分别代表（i）典型的爱尔兰荷斯坦-弗里森，（ii）泽西岛和（iii）新西兰荷斯坦-弗里森，每种牛奶成分都有不同的牛奶成分。检查了每种牛奶成分对产品产量、加工成本、总收入、牛奶成分价值和牛奶净价值的影响。方案 1 中爱尔兰荷斯坦-弗里森、泽西岛和新西兰荷斯坦-弗里森牛奶的每升牛奶价值分别为 24.8、30.8 和 27.4 美分。在方案 2 中，爱尔兰荷斯坦-弗里森、泽西岛和新西兰荷斯坦-弗里森牛奶的每升牛奶价值分别为 26.1、32.6 和 28.9 美分。
