scholarly journals Optimization of quality indicators of raw milk and dairy products

2021 ◽  
Vol 282 ◽  
pp. 06007
Author(s):  
Tatiana Ananeva ◽  
Vera Ostroukhova
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Milk ◽  
Raw Material ◽  
Expert Assessment ◽  
Chemical Parameters ◽  
Milk Processing ◽  
Microbiological Safety ◽  
Physico Chemical ◽  
Milk And Dairy Products

Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A method of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Processing characteristics of milk constituents

2000 ◽  
Vol 25 ◽  
pp. 29-72
Author(s):  
P.F. Fox ◽  
T.P. Guinee
Keyword(s):  
Dairy Products ◽  
Chemical Properties ◽  
Milk Proteins ◽  
Raw Milk ◽  
Milk Composition ◽  
Modern Technology ◽  
Raw Material ◽  
List Type ◽  
Physico Chemical ◽  
Liquid Milk

AbstractMilk and dairy products are major components of the human diet in Western countries, providing about 30% of dietary proteins and lipids. The current annual production of milk is 560 x 106 tonnes, of which 85, 11, 2 and 2% are bovine, buffalo, caprine and ovine, respectively. Although some raw milk is still consumed, the vast majority of milk is processed to at least some extent. Liquid milk is a major food item in all developed dairying countries, representing 30% of total milk production. The remainder is processed into one of several thousand products, making dairy products the most diverse and flexible group of food products. The flexibility of milk as a raw material resides in the chemical and physico-chemical properties of its constituents, many of which are unique. The principal constituents of milk can be modified by enzymatic, chemical and/or physical methods, permitting the production of new products. However, the concentrations and properties of milk constituents are variable and hence the processability of milk and the properties of dairy products are inconsistent, although much of this variability can be eliminated by employing modern technology, which exploits certain features of milk constituents. Today, most milk is processed in very large, highly mechanised and automated factories, where consistency in processing properties is essential. The resulting products are distributed through large wholesale and retail outlets, where consistency is, again, paramount. Finally, today's consumers expect consistency. The consistency expected by the processor, distributor and consumer can be achieved only if the properties of milk constituents are understood at the molecular level.This communication will describe:The chemical and physico-chemical properties of the principal constituents of milk, i.e. lactose, lipids, proteins and salts,Variations in milk composition and in the properties of its constituents and the influence of dairy husbandry practices thereon,Exploitation and significance of the chemical and physico-chemical properties of milk constituents in the production and properties of the principal groups of dairy foods, i.e. liquid milk products, cheese, butter, fermented milks, functional milk proteins and lactose.Process modifications which may be used to overcome variations in the properties of milk constituents.

scholarly journals Organizational and economic relations in the chain supply of milk and dairy products

2020 ◽  
pp. 73-82
Author(s):  
I. Paska ◽  
Yu. Grinchuk ◽  
I. Artimonova
Keyword(s):  
Supply Chain ◽  
Dairy Products ◽  
Raw Materials ◽  
Dairy Product ◽  
Raw Milk ◽  
Raw Material ◽  
Production Cycle ◽  
Economic Interests ◽  
Economic Relations ◽  
Milk And Dairy Products

The article discusses the organizational and economic relations between the participants in the supply chain of milk and dairy products. Generally, organizational and economic relations are a set of relations between the participants of the dairy products chain, which are formed in the process of production, distribution and sale to consumers, as a result of which the economic interests of all its participants are realized. The peculiarities of dairy products of the chain are systematized and the basic principles, conditions for their balanced development are determined, contributes to the coordination of the economic interests of all its participants. It has been proved that economic interest is an important component of organizational and economic relations in the supply chain of milk and dairy products, and its main elements are: prices for raw materials and fnished products, costs of production, processing of raw materials, transportation, terms of mutual settlements, material interest of personnel, norms of fulfllment of contractual obligations, risks and the like. Review of the negative factors of organizational and economic relations in the dairy product chain and their impact on the effectiveness of each of its participants. As a tool to increase the production of raw milk, it is proposed to optimize the raw material zones of dairy processing enterprises, develop strategic programs for the development of the industry and stimulate consumer demand, as well as create industry clusters. The calculations for the distribution of costs and income between participants in the supply chain of milk and milk products prove the need to ensure the equivalence of exchange. In order to improve the efciency of the researcher, it was proposed to increase the volume of milk production and processing, as well as to establish mutually benefcial relations between its participants, connected by a single production cycle. The directions of innovation and investment development of the participants in the dairy products chain, especially the link of dairy cattle breeding, are highlighted. It is highlighted that the innovative renewal of the activities of the chain participants is a process of cyclical activities focused on the production of competitive dairy products of a new generation, which will contribute to an increase in turnover in order to obtain the highest proft of the chain participants and satisfy the demand of consumers with different income levels. Key words: dairy products chain, chain participants, exchange equivalence, organizational and economic relations.

scholarly journals RESEARCH OF THE RAW MATERIAL BASE IN THE VINNITSA REGION

2019 ◽  
pp. 40-46
Author(s):  
Alla Solomon ◽  
Yurii Polievoda ◽  
Mariana Bondar
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Animal Health ◽  
Raw Milk ◽  
First Grade ◽  
Raw Material ◽  
Hazardous Substances ◽  
Material Base ◽  
Mineral Salts

The safety of milk and dairy products as a whole can be determined by a comprehensive indicator - animal health. Thus, in accordance with modern international requirements, the farm where raw milk is produced for the production of dairy products must: comply with the rules of hygiene and veterinary sanitation; meet the requirements of good manufacturing practice; carry out identification and registration of animals; ensure proper documentation on the receipt of feed, hygiene and sanitation of medicines; to monitor in the pre-fermer laboratory the quality and safety of milk; compulsory registration of feeds coming from animals because of the feed that can cause human health hazardous substances (hormones, antibiotics, etc.); record veterinary medicinal products used for the treatment of animals; to record the occurrence of those diseases in animals that threaten the safety of milk. EU standards require strict compliance with food safety and quality requirements. The country, which cannot keep track of all stages of production, is closed to the European market. The analysis of quality indicators of milk received for processing is made. It has been established that milk from households has low quality indicators. Higher- and first-grade milk comes from agricultural enterprises. Milk quality means its high hygienic performance, the content of a certain amount of protein, fat, vitamins, enzymes, hormones, mineral salts and other substances. It should not contain any neutralizing substances (antibiotics, soda, hydrogen peroxide). The content of heavy metals, pesticide residues should not exceed the maximum permissible level. Therefore, the safety of raw materials is a guarantee of the safety of finished products in the domestic market and its competitiveness in foreign markets.

VETERINARY-SANITARY ASSESSMENT OF THE QUALITY AND SAFETY OF MILK AND DAIRY PRODUCTS PRODUCED IN INDIVIDUAL FARMS OF THE TVER REGION

2019 ◽  
Vol 1 (1) ◽  
pp. 25-30
Author(s):  
Z. N. Menshikova ◽  
◽  
O. A. Boykova ◽  
N. V. Pchela ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Cottage Cheese ◽  
Quality And Safety ◽  
Physico Chemical ◽  
Tver Region ◽  
Sour Cream ◽  
Safe Food ◽  
Milk And Dairy Products ◽  
Private Farm

The article presents the results of a study of the quality and safety of raw cow's milk, sour cream and cottage cheese, produced in a private farm in the Tver region. In the course of the work, regulatory documents were studied and organoleptic and physico-chemical researches were performed. In order to determine the food safety of dairy products, microbiological studies were conducted: QMAFAnM, the content of somatic cells and inhibitory substances, the number of Salmonella, coliforms, lactic acid microorganisms and S. aureus were determined). On the basis of the obtained results, it was established that the investigated milk can be allowed for sale and is quality raw material for the production of dairy products. Sour cream and cottage cheese from private production are benign, microbiologically pure and safe food.

scholarly journals MILK AND DAIRY PRODUCTS MARKET IN AKMOLA REGION OF KAZAKHSTAN

2020 ◽  
Vol 4 ◽  
pp. 125-132
Author(s):  
B.K. NASSYRKHANOVA ◽  
◽  
A.S. BELGIBAYEVA ◽  
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
Raw Material ◽  
Material Base ◽  
Agricultural Enterprises ◽  
Close Relationship ◽  
Dairy Cattle Breeding ◽  
Effective Development ◽  
Milk And Dairy Products

Recommendations for solving the problems of sustainable development of milk and dairy products market in the region are based on the study of its current state and promising directions. The dynamics of production of milk and its processing products, export and import, livestock and productivity of cows is analyzed. The contribution of various categories of farms to the receipt of raw milk has been studied, while the lag in milk yield in farms and households from agricultural enterprises has been revealed. The analysis of expenses in agricultural enterprises is presented, as well as the structure of material costs. The main problems of effective development of the industry of dairy cattle breeding include tendency to reduce the area under fodder crops; a weak feed base and increase in feed prices, which leads to the increase in the cost of milk; reduction in the number of dairy cows; small commodity farms, that is, the concentration of main volumes of milk production in households where the introduction of intensive innovative technologies is difficult; seasonality of the process; non-observance of veterinary and sanitary standards. The regional features of location of dairy processing enterprises have been investigated, confirming the close relationship between the development of the dairy industry and the raw material base. Those of them have been identified, which account for the largest share in production of the range of dairy products. The organizational structure of the milk processing enterprise "Gormolzavod" LLP was studied, the calculation of butter was made using its own raw materials. The competitive advantages of the processing enterprises of the region are revealed.

scholarly journals COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS

2018 ◽  
Author(s):  
Marek Petriľák ◽  
Ing. Elena Horská ◽  
Jozef Šumichrast ◽  
Jozef Palkovič
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
Raw Material ◽  
Added Value ◽  
Cottage Cheese ◽  
Retail Chains ◽  
The Difference ◽  
Processed Products ◽  
Milk And Dairy Products

The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.

Controlled and uncontrolled physicochemical quality indicators of 0.9 % sodium chloride of various manufacturers

2020 ◽  
pp. 6-11
Author(s):  
Anton Kasatkin ◽  
Anna Nigmatullina ◽  
Mikhail Kopytov
Keyword(s):  
Sodium Chloride ◽  
Quality Indicators ◽  
Clinical Studies ◽  
Laboratory Tests ◽  
Ph Value ◽  
Chemical Parameters ◽  
Pharmacokinetics And Pharmacodynamics ◽  
Physicochemical Quality ◽  
Physico Chemical

The article presents the results of studies of osmolality and pH of 0,9 % sodium chloride of various manufacturers. To obtain data on the pH value, the data used in the passports are used, and the indicators of its osmolality are de- termined using laboratory tests. 0,9 % sodium chloride from different manufacturers has different pH and osmolality. Knowing the actual values of physico-chemical parameters can increase the accuracy of the results of future clinical studies, which compare the pharmacokinetics and pharmacodynamics of modern plasma-substituting solutions and a solution of 0,9 % sodium chloride.

scholarly journals Localization of enterprises for primary processing of milk in Almaty region

2021 ◽  
Vol 3 ◽  
pp. 13-23
Author(s):  
G.U. Akimbekova ◽  
◽  
A.B. Baymuhanov ◽  
U.R. Kaskabaev ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Industry ◽  
Raw Material ◽  
Agricultural Cooperatives ◽  
Milk Processing ◽  
Existing Problems ◽  
Technological Chain ◽  
The Republic ◽  
Production Capacities ◽  
Potential Reserve

The purpose-on the basis of the analysis of the current state and location of enterprises in the dairy industry of the republic and Almaty region, in particular, to identify the main factors that hinder its development, to develop recommendations for solving the existing problems. Methods - monographic, computational-constructive, analytical, economic-statistical, logical generalization. Results - research confirms the underdevelopment of the infrastructure for effective promotion of dairy products from producer to consumer along the production-processing-sale technological chain, especially primary milk processing; often there is a discrepancy between the required proportions between the existing production capacities of milk processing enterprises and the level of development of their raw material zones. Based on production potential of each district of a specific region and calculation of the population's demand for dairy products, a forecast for creation of agricultural cooperatives (APC) of dairy direction for purification of milk from mechanical impurities, cooling, storage and transportation in the context of districtsis presented. It is necessary to create 77 APC for the period 2021-2022, incl. 64 cooperatives for primary milk processing. Conclusions - it is recommended to merge small farms into agricultural cooperatives. The economic efficiency of organizing a cooperative milk collection point at the district level has been justified. Based on the study of the existing schemes for location of milk processing enterprises, proposals have been developed for the localization of new cooperative milk collection points in the territorial units of the region. Dairy industry enterprises need investments to renew their fixed assets. The authors note that the possibilities and advantages of cooperative principles and the potential reserve of agricultural cooperation are not yet fully realized.

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