Risk assessment of raw milk quality and safety index system based on primary component analysis

2019 ◽  
Vol 21 ◽  
pp. 47-55
Author(s):  
Debin Tian ◽  
Cuixia Li
Keyword(s):  
Risk Assessment ◽  
Index System ◽  
Raw Milk ◽  
Component Analysis ◽  
Primary Component ◽  
Milk Quality ◽  
Quality And Safety ◽  
Safety Index

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

The influence of different types of milking units on milk quality and safety

2019 ◽  
pp. 118-125
Author(s):  
A. Vovkohon ◽  
V. Nadtochiy ◽  
G. Kalinina ◽  
O. Hrebelnyk ◽  
N. Fedoruk ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Titratable Acidity ◽  
Petri Dish ◽  
Milk Quality ◽  
Quality And Safety ◽  
Protein Mass ◽  
Seeding Method ◽  
Conductivity Increase

The article highlights comparative research results of milk quality indices obtained from the milking in specialized milking halls with such milking units as «Parallel», «Carousel» or in stalls with the milking unit «Molokoprovid». The fat and protein mass fraction, dry matter and fat-free dry matter, density, titratable and active acidity, heat resistance and freezing point have been determined according to the accepted techniques. The electrical conductivity of milk has been determined by using the analytical device MD-20 MAS-D-TEC. The total amount of milk bacteria has been determined by reductase reduction test and by seeding method in Petri dish. The milk quality has been investigated by the fermentation and rennet fermentation tests. The higher indices of the fat mass fraction, the protein mass fraction and the dry substance concentration of milk, obtained in specialized milking halls, have been established. This is not statistically significant. Milk, obtained from the milking unit «Molokoprovid», has higher index of titratable acidity, lower thermal stability in comparison with milk, obtained from specialized milking halls with milking units «Parallel» and «Carousel». It has been determined that there is the bacteria insemination increase in milk received from milking cows in stalls in comparison with milk, obtained from milking in specialized halls. Milk, obtained from the milking unit «Carousel», indicates the subclinical form of mastitis in cows or «Carousel» operation violationif there is in 1,8 mS/cm conductivity increase above average index 4,6 mS/cm. Key words: technology, quality and safety of milk, milking, milking unit, milking hall, bacterial insemination.

Designing Risk Qualitative Assessment on Fiber Optic Instalation Project in Indonesia

2018 ◽  
Vol 2 (01) ◽  
Author(s):  
Devi Pratami
Keyword(s):  
Risk Assessment ◽  
Risk Analysis ◽  
Fiber Optic ◽  
Qualitative Assessment ◽  
Quality And Safety ◽  
Project Implementation ◽  
Cost Impact ◽  
Implementation Assessment ◽  
The Impact ◽  
Impact Cost

A project always has risks that can lead to project failure. In the project, a risk analysis is required to provide an evaluation for the project to proceed as planned. In the event of inadequate planning and ineffective control, it will result in irregularities identified as a risk to the project. This study aims to analyze the qualitative risk on Fiber Optic Installaion project in Sukabumi, West Java, Indonesia. In addition, risk assessment is undertaken on project implementation. Assessment of risk using the impact and probability to measure the impact of risk occurrence. The impacts are more detailed by classified by time impact, cost impact, quality impact, safety and security impact, proximity. The result is there are 36 risk that may occur and mostly risks are associaated by quality and safety&security impact.

A Hybrid Fuzzy Risk Assessment Framework for Determining Building Demolition Safety Index

2021 ◽  
Vol 25 (4) ◽  
pp. 1144-1162
Author(s):  
Milad Alipour-Bashary ◽  
Mehdi Ravanshadnia ◽  
Hamidreza Abbasianjahromi ◽  
Ehsan Asnaashari
Keyword(s):  
Risk Assessment ◽  
Assessment Framework ◽  
Safety Index ◽  
Fuzzy Risk Assessment ◽  
Building Demolition

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

scholarly journals Health Risk Assessment Indicators for the Left-Behind Elderly in Rural China: A Delphi Study

2020 ◽  
Vol 17 (1) ◽  
pp. 340 ◽  
Author(s):  
Ruzhen Luo ◽  
Chunmei Zhang ◽  
Yanhui Liu
Keyword(s):  
Risk Assessment ◽  
Health Risk ◽  
Health Risk Assessment ◽  
Delphi Study ◽  
Index System ◽  
Urban Areas ◽  
Health Management ◽  
Assessment Index ◽  
Left Behind ◽  
Assessment Index System

In China, many young and middle-aged rural residents move to urban areas each year. The rural elderly are left behind. The number of the rural left-behind elderly is increasing with urbanization, but it is unclear which indicators can be used to assess their health condition. The health risk assessment index system was developed to improve the health level of the rural left-behind elderly. A two-round web-based Delphi process was used to organize the recommendations from fifteen Chinese experts in geriatrics, health management, social psychology who participated in this study. Meaningfulness, importance, modifiability, and comprehensive value of the health risk assessment indicators in the index system were evaluated. The effective recovery rates of the two-round Delphi were 86.67% and 92.31%, respectively. The judgement coefficient and the authority coefficient were 0.87 and 0.82, respectively. The expert familiarity was 0.76. Ultimately, the health risk assessment index system for the rural left-behind elderly consisted of five first-level indicators, thirteen second-level indicators, and sixty-six third-level indicators. The final indicators can be used to evaluate the health of the rural left-behind elderly and provide the basis for additional health risk interventions.

Sign in / Sign up

Export Citation Format

Share Document