The Official Journal of the Pan-Pacific Association of Input-Output Studies (PAPAIOS)
Table 4
From: Constructing enterprise input-output tables - a case study of New Zealand dairy products
1. AMF |
2. Beta serum |
3. Butter rework |
4. Buttermilk |
5. Casein fines |
6. Cheese whey |
7. Cheese whey concentrate |
8. Cheese whey retentate |
9. Colostrum Cream |
10. Colostrum milk |
11. Colostrum permeate |
12. Cream |
13. Cream fima |
14. Cream hi fat |
15. Dilute milk permeate |
16. Evap milk perm 30% |
17. Evap milk perm 45% |
18. High fat whey retentate |
19. Homog milk |
20. Imported Lactose |
21. Ion exchange whey |
22. Lactalb slurry |
23. Lactic whey |
24. Lactose slurry |
25. Milk perm 18% |
26. Mineral acid whey |
27. Nano filtered whey |
28. Organic Cream |
29. Permeate |
30. Reconstituted lactose |
31. Retentate concentrate |
32. Retentate concentrate_Gen |
33. RO Milk |
34. Secondary skim milk |
35. Skim milk |
36. Skim milk concentrate |
37. Skim milk retentate |
38. Whey |
39. Whey AMF serum |
40. Whey cream |
41. Whey permeate |
42. Whey protein retentate |
43. Whey_2 |