Journal articles on the topic 'Dairy processing Quality control'
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1
Chauhan, I. A., Atanu Jana, A. K. Mackwana, and A. G. Bhadania. "Engineering Interventions for Technological Advancements in Dairy Industry." International Journal of Advance Research and Innovation 4, no. 4 (2016): 55–60. http://dx.doi.org/10.51976/ijari.441610.
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India today is already the worlds’ largest producer of milk but the country is not a dominant force in the world market of milk and milk products. The growth potential of Indian Dairy Industry is enormous and challenges exist in improving the efficiency level and quality in complete chain of milk processing at every stage. The production of quality milk and milk products begins on the farm and continues through further handling, processing, packaging and distribution. One of the most important tasks amongst the quality control is to control and follow up regularly the fulfilment of quality standards at every stage of process flow in order to guarantee the best possible quality of end products through technological advancements. Engineering interventions have vital role to play in achieving this objective. Milk production, reception, processing, packaging, quality assurance, storage and distribution have been selected for engineering interventions for technological advancement in dairy industry.
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Ma, Xiu Ying, Yun Xiang Liu, and Wan Jun Yu. "Quality Evaluation of Dairy Products Based on Electronic Nose." Applied Mechanics and Materials 475-476 (December 2013): 524–27. http://dx.doi.org/10.4028/www.scientific.net/amm.475-476.524.
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The construction of Electronic Nose system and associated signal processing methods were introduced .Then special references to applications to dairy products, such as the classification of different milk, the milk with different shelf-lives, flavor quality evaluation, antibiotics resedues detection and quality control were discussed. The results show that the quality of dairy products can be evaluated effectively using Electronic Nose system. The development trends of Electronic Nose are presented.
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Burmistrov, Dmitriy E., Dmitriy Y. Pavkin, Artyom R. Khakimov, Dmitry N. Ignatenko, Evgeniy A. Nikitin, Vasily N. Lednev, Yakov P. Lobachevsky, Sergey V. Gudkov, and Andrei V. Zvyagin. "Application of Optical Quality Control Technologies in the Dairy Industry: An Overview." Photonics 8, no. 12 (December 3, 2021): 551. http://dx.doi.org/10.3390/photonics8120551.
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Sustainable development of the agricultural industry, in particular, the production of milk and feed for farm animals, requires accurate, fast, and non-invasive diagnostic tools. Currently, there is a rapid development of a number of analytical methods and approaches that meet these requirements. Infrared spectrometry in the near and mid-IR range is especially widespread. Progress has been made not only in the physical methods of carrying out measurements, but significant advances have also been achieved in the development of mathematical processing of the received signals. This review is devoted to the comparison of modern methods and devices used to control the quality of milk and feed for farm animals.
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Vishniakou, U. А., and Hu Zhifeng. "Development and Optimization of the Internet of Things Network for Product Quality Monitoring." Doklady BGUIR 20, no. 4 (June 29, 2022): 80–87. http://dx.doi.org/10.35596/1729-7648-2022-20-4-80-87.
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The purpose of the article is to analyze methods, approaches and means of Internet of Things (IoT) technology for product quality control. The objectives of the article are: analysis of dairy farm management problems, development of the structure of the IoT network for milk quality analysis, development of an algorithm for the operation of the IoT milk quality control network, optimization of IoT network protocols choice. Two types of management are considered for the functioning of a dairy farm: production and processes. To implement dairy farm management using 4.0 technology, the use of an IoT network is proposed, in which various communication protocols are considered. The structure of the IoT network of four-level dairy farm management is proposed, which includes analyzers, a gateway, a cloud platform and various applications for farmers and operators. A generalized algorithm for milk quality control on a farm based on the developed IoT network structure is presented, which includes receiving information from analyzers, transmitting it through a gateway to a cloud platform for storage and intelligent processing, displaying results through operator applications. The application of intelligent algorithms for farm management is also considered: data processing and training ‒ ML, knowledge processing ‒ DT, security ‒ FL. The process of selecting a suitable network protocol for monitoring a dairy farm is carried out using the hierarchy analysis method, which uses expert estimates corresponding to four network indicators: transmission speed, distance, frequency and security. The formulated approaches can be applied in various production processes to monitor product quality.
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Kaishev, V. G., and O. V. Sycheva. "Components of the quality of products of LLC "Pyatigorsk Dairy Plant"." Agrarian-And-Food Innovations 16 (December 29, 2021): 66–75. http://dx.doi.org/10.31208/2618-7353-2020-16-66-75.
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Aim. Analyze of the factors shaping the quality and storage capacity of products produced by LLC "Pyatigorsk Dairy Plant". Materials and Methods. Process monitoring data, laboratory quality control of finished products, subjected to systematization and analysis. Results. LLC Pyatigorsk Dairy Plant is a large modern enterprise for milk processing and production of whole milk products in the Stavropol Territory. The peculiarity of this plant is that it is provided with its own milk, being part of the agroholding together with LLC "AgroFirma "Village named after G.V. Kaishev" (formerly LLC "AgroFirma "Village Voroshilova"). This is one of the most important components of the quality of products produced by the plant. High product quality and storage capacity are ensured by the production conditions, and, above all, by the ultra-pasteurization of raw milk, which is carried out for 2-4 seconds at a temperature of 137oC, followed by vacuuming for the purpose of deaeration, which is an additional factor ensuring the long-term storage capacity of the products obtained. At the same time, after ultra pasteurization, the bioavailability of 94.1% of amino acids (essential and interchangesable) remains in milk, and during sterilization – only 92.7%. Thus, the next component of quality is effective heat treatment – ultra pasteurization, which ensures not only safety and long shelf life, but also preserves the component composition of the original milk as much as possible. Together with the precise organization of all technological processes under the control of the automated Tetra PlantMaster system, aseptic bottling of products and strict compliance with the requirements of sanitation and hygiene, the entire processing process is a guarantee of obtaining high-quality dairy products. Conclusion. Dairy products produced in LLC "Pyatigorsk Dairy Plant" are positioned as natural and environmentally friendly. This is ensured at every stage of the production cycle: environmentally friendly feed ‒ a healthy and highly productive dairy herd – high-quality milk processing ‒ and ultimately – a natural, high-quality and safe dairy product from the end consumer.
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Kharitonov, Vladimir, Vladimir Asafov, Evgeniya Iskakova, Nina Tankova, Tatsiana Halavach, and Vladimir Kurchenko. "Quality Control of Colostrum and Protein Calf Milk Replacers." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 188–95. http://dx.doi.org/10.21603/2074-9414-2021-1-188-195.
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Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects.
Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs.
Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question.
Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.
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Burke, Niamh. "Evaluating the Temperature of Incoming Raw Milk at a Dairy Processing Plant." Journal of Dairy Research and Technology 4, no. 1 (June 17, 2021): 1–6. http://dx.doi.org/10.24966/drt-9315/100024.
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Ensuring stringent temperature control parameters and efficient cooling mechanisms are maintained at a dairy plant are critical to downstream processing capabilities and product quality. This study examined the temperature of incoming raw milk across three production months (June, July, August 2018), to capture peak season processing at one dairy manufacturing plant. A total of n=4,236 data points across three milk intake bays were analysed.Across the study area, the average temperature of incoming milk was 6.18°C (1.54 Standard Deviation (SD)). After the initial cooling step in the dairy facility, the average temperature of stored
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Kushnir, N., A. Ventsuryk, A. Zhemba, and D. Tsaruk. "Monitoring of resource-efficient provision of Ukrainian dairy processing enterprises with high-quality raw milk on the basis of international requirements." IOP Conference Series: Earth and Environmental Science 915, no. 1 (November 1, 2021): 012030. http://dx.doi.org/10.1088/1755-1315/915/1/012030.
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Abstract The article provides information on the main problems of development of dairy enterprises in Ukraine on the criteria of sustainable development and taking into account the vector of the European integration course of the country. The level of providing milk processing enterprises with the quality of raw milk is analyzed. The main trends in the supply of raw milk from agricultural enterprises and households of Ukraine by varieties are presented and analyzed. The dynamics of milk supply and its price are also presented. It is established that the use of quality raw milk directly affects the efficiency of milk processing enterprises. Important aspects of quality control of raw dairy products at enterprises are outlined. High-quality dairy production and reduction of production costs are impossible without the functioning of the raw material quality monitoring system. To this end, it is necessary to introduce the principles of hazard analysis and critical control points in the management structure of dairy companies. It is proved that the key factor of global economic development is the state of the environment, so monitoring the supply of milk - raw materials should also be accompanied by the definition of a set of resource efficiency indicators.
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GREENE, ANNEL K., THOMAS G. REYNOLDS, and EMILY M. SOUTHERLAND. "Sanitary Evaluation of Target Flowmeter Used in a Dairy Processing Plant." Journal of Food Protection 54, no. 12 (December 1, 1991): 966–68. http://dx.doi.org/10.4315/0362-028x-54.12.966.
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A target flowmeter, used to measure raw milk flow, was examined for sanitary conditions in a university dairy plant 10 times over a period of eight weeks. The flowmeter connection was swabbed at four different locations along the dairy plant connection at four different times during the work day: i) after chlorine sanitization, before product; ii) after product, before cleaning in place (CIP); iii) after CIP, before acid sanitization; and iv) after acid sanitization, at end of day. Samples were plated in duplicate on standard plate count agar and on violet red bile agar. After routine CIP cleaning and sanitization procedures, bacterial counts were low. Additionally, no finished product contamination problems were detected over the 7 months of flowmeter use as shown by routine quality control tests on pasteurized milk which had flowed past the in-line meter as raw milk. These results indicate that normal cleaning and sanitization procedures were adequate for the in-line flowmeter.
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Bencini, R., and G. Pulina. "The quality of sheep milk: a review." Australian Journal of Experimental Agriculture 37, no. 4 (1997): 485. http://dx.doi.org/10.1071/ea96014.
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Summary. The quality of sheep milk is paramount in controlling the quality of dairy products made from it. We describe the factors affecting the quality of the milk of sheep milked commercially for dairy production, with an emphasis on Australia and New Zealand. Some of these factors, such as the genotype of the sheep, are difficult to control, but others are environmental factors, such as the nutrition and management of the milking flock, and can be manipulated by the farmer to produce high quality milk. To obtain high quality milk, ewes must be milked out regularly and completely, which implies adopting appropriate milking routines and milking equipment. It is also important that the ewes are healthy and receive adequate diets. Physiologically the ewes must be in an appropriate stage of lactation because at the very beginning and at the end of lactation the milk is of poor manufacturing quality, even though it has high fat and protein content. These factors and their influence on milk quality for the processing of milk into dairy products, especially cheese, are described and critically examined.
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Sowmya, P., N. T. Krishna Kishore, and N. Vani. "Quality control practices at BMC centre – A comparative study." INTERNATIONAL JOURNAL OF COMMERCE AND BUSINESS MANAGEMENT 13, no. 3 (October 15, 2020): 69–72. http://dx.doi.org/10.15740/has/ijcbm/13.2/69-72.
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Raw milk quality is one of the most important factor before processing of milk and milk products. It is the main factor which is responsible for deciding the quality of end products. The present study was carried out at the selected BMC centre of a FPO owned dairy unit in Chittoor district of Andhra Pradesh. The principal objective of the study was to draw a comparison between BMC standards of NDDB and standards of selected BMC centre. The findings of the study show that there are no major deviations except delay in opening and closing timings for milk collection. As a result preparation time is reduced hindering the efficiency of milk collection process. BMC unit is well-being running manually by operator and switch was being turned off once BMC centre milk temperature touches 40C and starts at 60C, due to this delay in manual cutoff the milk is being crystallized. As per NDDB standards auto mode is recommended so that the BMC switches off automatically once the milk temperature reaches 40C and restarts at 60C at BMC centre.
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KAMANA, OLIVIER, SIELE CEUPPENS, LIESBETH JACXSENS, ANASTASE KIMONYO, and MIEKE UYTTENDAELE. "Microbiological Quality and Safety Assessment of the Rwandan Milk and Dairy Chain." Journal of Food Protection 77, no. 2 (February 1, 2014): 299–307. http://dx.doi.org/10.4315/0362-028x.jfp-13-230.
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Milk is a valuable and nutritious food product that can partially fulfill the rising food demand of the growing African population. The microbiological status of milk and derived products was assessed throughout the milk and dairy chain in Rwanda by enumeration of the total mesophilic count, coliforms, and Staphylococcus aureus and detection of Salmonella and Listeria monocytogenes. The quality of raw milk was satisfactory for the majority of samples, but 5.2% contained Salmonella. At the processing level, the total mesophilic count and coliform numbers indicated ineffective heat treatment during pasteurization or postpasteurization contamination. Increasing bacterial counts were observed along the retail chain and could be attributed to insufficient temperature control during storage. Milk and dairy products sold in milk shops were of poor and variable microbiological quality in comparison with the pasteurized milk sold in supermarkets. In particular, the microbiological load and pathogen prevalence in cheese were unacceptably high.
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Velesyk, T. A., R. M. Sachuk, B. V. Gutyj, A. S. Kushniruk, V. O. Pepko, and O. A. Katsaraba. "Quality control of butter." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (December 11, 2021): 114–21. http://dx.doi.org/10.32718/nvlvet-a9517.
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The most common problem among ready-made foods is the adulteration of butter, which is replaced by margarine or vegetable spreads. Milk and other dairy products made from raw milk are not left out. The production and sale of low-quality, counterfeit products poses a direct threat to human health and affects the competitive environment among producers. As a result of research, it should be noted that the raw milk market is not fully saturated, so improving the quality of cream production and processing of milk products, namely butter, competition for suppliers, microbiological improvements, as well as improvements to plants and systems – remains relevant. During the analysis, some physicochemical parameters of butter were studied, namely: acidity of the fat phase, mass fraction of moisture and fat. The acidity index was within the norm, although it differed in all samples: the lowest was found in sample № 1 (1.1 °K), and the highest was in sample № 2 (1.6 °K). As for such an indicator as the content of table salt and the content of fat and pH of plasma, the oils Sweet cream “Selyanske”, 72,6 % TM “Svoya Liniya”, Sweet cream, 73.0 % LLC “Eney”, “Poltavske”, 62.5 % LLC “Techmolprom” do not meet the requirements of DSTU 4399:2005. The mass fraction of fat in butter brands PJSC “Dubnomoloko” and “Pryvat-Fud” – was lower than indicated on the package, by 1.4 % and 2.6 %, respectively, and brands “Svoya Liniya”, LLC “Eney” and Techmolprom LLC on the contrary – by 18.0 %, 18.4 % and 12.5 % more. According to the results of microbiological studies, it was found that the number of mesophilic aerobic and facultatively anaerobic microorganisms, yeasts, fungi and bacteria of the Escherichia coli group in the studied samples of butter of all brands does not exceed the permissible norms. This fact testifies to the relative “purity” of the raw material from which the butter was made, as well as to the observance of veterinary and sanitary and hygienic norms during the production and storage of butter. Summing up the research, it should be noted that, despite the identified physical and chemical shortcomings of all samples of butter, preference should be given to sour cream butter “Selyanske”, 73.0 % of PJSC “Dubnomoloko” and “Selyanske” sweet cream, 73.0 % “Privat- Fud”, as none of them exceeded such indicators as fat content and plasma pH of oil, which may indicate the absence of impurities in vegetable fats in this product.
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Vlková, H., V. Babák, R. Seydlová, I. Pavlík, and J. Schlegelová. "Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review." Czech Journal of Food Sciences 26, No. 5 (October 31, 2008): 309–23. http://dx.doi.org/10.17221/1128-cjfs.
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Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs and raw materials used for their production. The fact that a number of microorganisms are alimentary pathogens, e.g. <I>Staphylococcus aureus</I> or <I>Listeria monocytogenes,</I> makes a serious problem directly affecting human health. Biofilms are usually formed by various species of microorganism, which protect each other against the effects of biocidal (antibacterial) agents and are resistant to these agents. The colonisation of surfaces of the open and closed piping systems, floors, waste, walls and ceilings of the production halls becomes a major problem in the selection of effective sanitation agents for their control. Based on the existing model studies, practical methods for testing the effectiveness of sanitation procedures should be evaluated, including the selection of biocides and comparison of the physical parameters of the sanitation procedures. Testing the effectiveness of the sanitation agents should be performed with the use of standardised tests, which consider microbial, structural, and chemical characteristics of the living microbial communities on specific contact surfaces in the food-processing industry.
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Karavansky, M. O., V. O. Rud, and L. O. Tarasenko. "Research of factors affecting high sanitary and hyianic quality milk production (risk assessment for milk production)." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 101 (April 5, 2021): 82–85. http://dx.doi.org/10.32718/nvlvet10114.
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Dairy cattle breeding in Ukraine is set the task that require a radical restructuring of the industry, bringing it out of a difficult crisis situation in order to increase the production of valuable food for the population and raw materials for industry The dairy industry is a very important part of all agricultural production. The socio-economic development of the state as a whole depends on the current situation in milk production. Quality milk must meet the requirements not only for physicochemical parameters (acidity, density, mass fraction of dry matter, protein, fat), but above all be safe, ie meet the current requirements for levels of contamination with microorganisms, the number of somatic cells, maximum permissible levels toxic elements, mycotoxins, residual amounts of antimicrobials, drugs and other substances. The quality and safety of cow's milk as a raw material is a global and unresolved issue for our country. The quality of milk cannot be improved in the process of its processing, so the milk quality management system at the enterprise should be focused on high-tech processes of its production, primary processing with the use of preventive measures. At present, the issue of high-quality milk production in Ukraine is urgent. Despite the trend, the population's demand for quality dairy products is increasing every year, so the issue of increasing the productivity of the dairy herd and milk quality through the use of modern high-tech conditions of keeping and milking. Therefore, the identification of factors influencing the process of milk production in farms is aimed at solving quality and safety problems and provides information on how to better and more effectively control hazards in the overall process.
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Permana, Bayu Dwi, and Titisari Juwitaningtyas. "Quality control of pasteurized milk products in aluminum foil packaging at dairy a, sleman, special region of yogyakarta." Journal of Halal Science and Research 3, no. 2 (September 30, 2022): 36–45. http://dx.doi.org/10.12928/jhsr.v3i2.6818.
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Milk is a dairy farm product that contains various kinds of nutrients needed by humans. Bacteria easily contaminate milk, so it has a concise shelf life. One way to prevent bacterial contamination is by pasteurization. According to SNI 01-3951-1995, pasteurized milk has gone through a heating process of 72℃ for 15 seconds or heating at a temperature of 63-66℃ for 30 minutes. Company A's aluminum foil packaging pasteurized milk products are often defective. The defect is caused during the processing, preservation, and storage of milk that is not good. Therefore, quality control must be carried out in the pasteurization process of milk to ensure the quality of milk is maintained. Quality control is a process to assist in achieving products following the objectives. Quality control in the pasteurization process in company A needs to be discussed further to prevent defects in pasteurized milk in aluminum foil packaging. Attributes that affect milk quality are pH, color, texture, and aroma. The method used to determine the defect to milk is adjusted to the production in company A by taking 30% samples with a total of 3 production batches which are then analyzed for the type of defect, pH analysis with control charts, organoleptic quality analysis with scoring diagrams, and fishbone diagrams to determine the causative factors defect.
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Tiţa, Ovidiu, Adelina Maria Constantinescu, and Mihaela Adriana Tiţa. "Research on the quality assurance of fermented dairy products with addition of bioactive compounds from medicinal plants." MATEC Web of Conferences 290 (2019): 05005. http://dx.doi.org/10.1051/matecconf/201929005005.
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Fermented dairy products are highly appreciated due to the benefits that bring to consumers’ health and because they can be eaten at an early age. Extracts of medicinal plants have been used since antiquity, including in the treatment of digestive diseases. These medicinal plants bring many benefits to consumers and they help to treat numerous digestive disorders, diseases caused by stress or irritation of the skin. The objective of this research is to identify hazards, to assess risks and to establish critical control points from the technological flow of obtaining fermented dairy products with the addition of bioactive compounds from medicinal plants. The methods used to conduct research are different qualitative analysis tools because bioactive compounds from medicinal plants require more special processing conditions.
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Nurhutami, Meita Annisa, and Dermawan Wibisono. "Integrating Behavior and Technology-based Quality Management System to Improve Raw Milk Quality Collected by Bandung Dairy Cooperative." International Journal of Business Review (The Jobs Review) 5, no. 1 (September 6, 2022): 85–94. http://dx.doi.org/10.17509/tjr.v5i1.50437.
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Abstract. Milk quality is represented by Total Plate Count (TPC) value, the indicator of microbial contamination number in milk after production. The standard value is determined and set by the Codex and SNI 3141:1:2011 standards. The higher the TPC value, the lower the quality of the raw milk. This value determines the category of milk quality which impacts the payment scheme and the quantity of milk supplied to the Milk Processing Industry. As a consequence, farmers who collected lower quality milk received unfavorable financial outcomes.The aim of the research was to eliminate defects in milk quality by focusing on the quality control in the production system using Six Sigma approach. The Defects per Million Opportunity (DPMO) calculation was used to measure the quality of product in every one million opportunities. In this study, the DPMO showed 155,854 defects in every one million milk bulk collection held in 5 TPK. Two factors which decreased milk quality were the contamination in the milking process and in the milk collection process.To overcome the issue, technology and behavioral-based quality management systems are integrated to control the milk production and collection effectively and efficiently. Digital milk collection point is proposed to avoid contamination during milk collection through digitalization of data recording, milk test performed to individual samples, and access to test results. The digitalization can decrease the required time of milk collection and testing process. To raise the awareness of farmers towards quality and good farming practice, barn inspection is implemented using farming procedure infographics, Good Farming Practice training, and farmer certification.Keyword. quality management system; dairy industry; digital milk collection; technology; behavior
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Wszelaki, Annette, Sally Miller, Douglas Doohan, Karen Amisi, Brian McSpadden-Gardener, and Matthew Kleinhenz. "Fertility and Weed Management Effects on Crop Quality and Disease Variables in a Transitional-organic Processing Cabbage and Tomato System." HortScience 40, no. 4 (July 2005): 1093B—1093. http://dx.doi.org/10.21273/hortsci.40.4.1093b.
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The influence of organic soil amendments (unamended control, composted dairy manure, or raw dairy manure) and weed treatments [critical period (CP) or no seed threshold (NST)] on diseases, growth parameters, yield, and postharvest quality was evaluated over 3 years in a transitional organic crop rotation of tomato, cabbage, clover, and wheat. More growth, yield, and postharvest quality parameters were affected by amendment treatments in cabbage than in tomato. Significant differences in yield among amendment treatments were found in 2001 and 2003 in cabbage, with higher marketable and total yields in amended vs. control plots. Soil management effects on cabbage varied annually, though amendments were required to maximize crop growth, as head weight, size, and volume and core volume of treatment plots exceeded the control plots in 2002 and 2003. Few differences were found between weed treatments, although in 2001 cabbage heads from the NST treatment were larger than heads from the CP treatment. Similar results were found in tomato in 2003. Also, the CP treatment had a higher Area Under the Disease Progress Curve than the NST treatment in tomato in 2003. Overall, disease pressure was highest in tomato in 2001. But disease levels within years were mostly unaffected by amendment treatments. In cabbage, disease was more common in 2002 than in 2003, although head rot was more prevalent in compost-amended plots in 2003 than in manure-amended or control plots. Tomato postharvest quality parameters were similar among amendment and weed treatments within each year. Soil amendment may enhance crop yield and quality in a transitional-organic system. Also, weed management strategy can alter weed populations and perhaps disease levels.
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Konuspayeva, Gaukhar, and Bernard Faye. "Recent Advances in Camel Milk Processing." Animals 11, no. 4 (April 8, 2021): 1045. http://dx.doi.org/10.3390/ani11041045.
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Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.
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Lawrimore, Jay H., David Wuertz, Anna Wilson, Scott Stevens, Matthew Menne, Bryant Korzeniewski, Michael A. Palecki, Ronald D. Leeper, and Thomas Trunk. "Quality Control and Processing of Cooperative Observer Program Hourly Precipitation Data." Journal of Hydrometeorology 21, no. 8 (August 1, 2020): 1811–25. http://dx.doi.org/10.1175/jhm-d-19-0300.1.
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AbstractThe National Oceanic and Atmospheric Administration (NOAA) has operated a network of Fischer & Porter gauges providing hourly and subhourly precipitation observations as part of the U.S. Cooperative Observer Program since the middle of the twentieth century. A transition from punched paper recording to digital recording was completed by NOAA’s National Weather Service in 2013. Subsequently, NOAA’s National Centers for Environmental Information (NCEI) upgraded its quality assurance and data stewardship processes to accommodate the new digital record, better assure the quality of the data, and improve the timeliness by which hourly precipitation observations are made available to the user community. Automated methods for removing noise, detecting diurnal variations, and identifying malfunctioning gauges are described along with quality control algorithms that are applied on hourly and daily time scales. The quality of the hourly observations during the digital era is verified by comparison with hourly observations from the U.S. Climate Reference Network and summary of the day precipitation totals from the Global Historical Climatology Network dataset.
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Mureşan, Crina Carmen, Romina Alina (Vlaic) Marc, Mirela Jimborean, Iulian Rusu, Andruţa Mureşan, Alina Nistor, Angela Cozma, and Ramona Suharoschi. "Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant." Sustainability 12, no. 22 (November 13, 2020): 9472. http://dx.doi.org/10.3390/su12229472.
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The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.
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Yang, Shi Feng, and Ya Juan Liu. "Research of the Harmful Gas Detection and Control System in Dairy." Applied Mechanics and Materials 347-350 (August 2013): 600–603. http://dx.doi.org/10.4028/www.scientific.net/amm.347-350.600.
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This design constructs the harmful gas detection and automatic control system for NH3 and H2S in the dairy, which based on the electronic nose and LabVIEW virtual instrument technology development platform. This control system tests the harmful gas concentration of NH3 and H2S through the semiconductor gas sensor MQ-137 and MQ-136; The NH3 and H2S concentration change into the corresponding signals through the A/D conversion chip, for the signal acquisition and processing; The system realize the functions of the harmful gas concentration of real-time data acquisition, display, storage, which used graphical programming language LabVIEW, and control the harmful gas concentration intelligently and automation. This control system has the advantages of high sensitivity, reliable work and the good effectAnimal husbandry is an important part of the agricultural economy, and the breeding industry of milk cows is an important part of animal husbandry, the dairy not only provide in a large number of high-quality milk products but also provide the community with a large number of employment opportunities, improving the living quality, promoting the social economic development. It has played an important role for social progress. [1] With the development of economy and the improvement of people's living standard, the demand of dairy products increasing promote the rapid development of the dairies. In recent years, the development of dairy industry is rapid, and the number of cows and milk products is total in the world, and industry development direction change into the scale, intensive and professional barn feeding level. But it also appeared some problems. As is known to all, the modern animal husbandry production of four elements is variety, feed nutrition, environment management and disease prevention, the importance of livestock environment also gradually cause the attention of the authorities. These are two reasons, one is that the environment pollution by the cows excrement is more serious, becoming a new pollution source. If these excrement is not managed properly, it will affect the sustainable development of the breeding industry of milk cows, even threat to the human’s health; The other is that a lot of peculiar smell harmful gas is produced by these waste, such as NH3,H2S. These will hazard the cow health. Dairy environment control is the key measures which should be meet the cow the best growth needs and improve the production level. Good control of the dairy is the guarantee to improve the environment dairy production capacity, get higher economic benefits and environmental benefits. Therefore, the harmful gas concentration is controlled effectively of the dairy, it is important significance for the growth of cows and milk production, give full play to its production potential and achieve high yield, high efficiency. [2] This paper used electronic nose, LabVIEW and single-chip microcomputer technology, it design the dairy harmful gas effective control system, realized the dairy real-time data acquisition and automatic control, improve the work efficiency and reliability.
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Pan, Chen. "Quality Management System for Clinical Nutrition: On the processing of the Artificial Intelligence into Quality Assessment." Nutrition and Food Processing 04, no. 03 (May 26, 2021): 01–06. http://dx.doi.org/10.31579/2637-8914/038.
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Objective: To critically evaluate the Quality Management System (QMS) for Clinical Nutrition (CN) in Jiangsu. Monitor its performance in quality assessment as well as human resource management from nutrition aspect. Investigate the appliance and development of Artificial Intelligence (AI) in medical quality control. Subjects: The study source of this research was all the staffs of 70 Clinical Nutrition Department (CND) of the tertiary hospitals in Jiangsu Province, China. These departments are all members of the Quality Management System of Clinical Nutrition in Jiangsu (QMSNJ). Methods: An online survey was conducted on all 341 employees within all these CNDs based on the staff information from the surveyed medical institutions. The questionnaire contains 5 aspects, while data analysis and AI evaluation were focused on human resource information. Results: 330 questionnaires were collected with the respondent rate of 96.77%. The QMS for CN has been build up for CNDs in Jiangsu, which achieved its target in human resource improvements, especially among dietitians. The increasing number of participated departments (42.8%) and the significant growth of dietitians (p=0.02, t=-0.42) are all expressions of the advancements of QMSNJ. Conclusion: As the first innovation of an online platform for QM in Jiangsu, JPCNMP has been successfully implemented among QMS from this research. This multidimensional electronic system can help QMSNJ and CND achieve quality assessment from various aspects, so as to realize the continuous improvement of clinical nutrition. The instrument of online platform, as well as AI technology for quality assessment is worth to be recommended and promoted in the future. Strengths This is the first evaluation of the online QM platform after its implementation in daily disciplinary management among the QMS in china. This research has been designed to investigate the status of CND multidimensionally. This analysis is emphasizing on the human resource approvement after the designation and application of QMS. A clearer forecast of AI in medical quality assessment and disciplinary construction was achieved, while some modifications are recommended in human resource management to improve its efficiency and accuracy.
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Mariam, Solomon H. "Isolation and Characterization of Gram-Negative Bacterial Species from Pasteurized Dairy Products: Potential Risk to Consumer Health." Journal of Food Quality 2021 (February 17, 2021): 1–10. http://dx.doi.org/10.1155/2021/8876926.
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Pathogenic bacterial contaminants of dairy products cause economic and human life losses if not destroyed by pasteurization. Gram-negative bacteria are among such major contaminants. Contamination persists because of faulty pasteurization or occurs during postpasteurization processing. Many factors, including presence of asymptomatic healthy carriers, existence of broad-range host pathogens, and resistance of pathogens to ordinary disinfectants, hamper the control of such pathogens. Here, samples of pasteurized dairy products were subjected to enrichment/selective cultures to test for possible Salmonella contamination, followed by growth on/in various media to test for phenotypic properties and some virulence characteristics of isolates (catalase, urease, oxidase, gelatinase, etc.). Isolates were characterized by phenotypic and genotypic tests for identification and resistance to clinically relevant antibiotics, including disk diffusion and for β-lactamase production. All milk samples harbored Gram-negative bacilli, which constitute a public health hazard. All of the isolates exhibited intermediate-level or higher resistance to ≥2 clinically relevant antibiotics, while some were susceptible. None tested positive for phenotypic gelatin hydrolysis but exhibited alpha- or beta-hemolysis. Sequence alignments of 16S rRNA gene partial sequences suggested up to 99% sequence similarities to subspecies of Salmonella enterica. Most isolates were also β-lactamase producers, especially blaTEM. In conclusion, high contamination rates were found in all Ethiopian pasteurized milk samples. The reasons for this burden of contamination need to be elucidated for meaningful and targeted control. Larger studies are needed, specifically to reveal points of entry of potential pathogens into dairy products. Information from this work will help to address and control previously unrecognized health hazards associated with consumption of pasteurized dairy products.
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Ščetar, Mario, Kata Galić, Rajka Božanić, Katarina Lisak Jakopović, Mia Kurek, and Irena Barukčić. "Packaging perspective of milk and dairy products." Mljekarstvo 69, no. 1 (January 2, 2019): 3–20. http://dx.doi.org/10.15567/mljekarstvo.2019.0101.
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Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.
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Zavgorodniy, A. I., A. P. Paliy, B. T. Stegniy, and S. K. Gorbatenko. "Infrared milk pasterizer as a component of success in the Animal leukemia control." Journal for Veterinary Medicine, Biotechnology and Biosafety 5, no. 3 (September 16, 2019): 5–9. http://dx.doi.org/10.36016/jvmbbs-2019-5-3-1.
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One of the most common and dangerous cattle diseases of oncogenic origin is leukemia. An effective technological step to control animal leukemia and to prevent the possibility of its further spread is milk pasteurization. We have studied the quality of dairy raw materials and equipment used in the pasteurization of milk. The resistance of pasteurized milk was compared after using various methods of its processing (storage in a refrigerator at a temperature of 4–5°C). The comparative characteristics and specific energy consumption of the most popular pasteurizer models with ‘UOM’ milk pasteurizer-disinfectant were described. We studied the specific energy consumption of the ‘UOM’ units. It was established that pasteurization of milk in cattle leukemia is an integral stage in the overall complex of veterinary and sanitary measures. For pasteurization in livestock farms and milk processing plants, it is necessary to install modern, energy-saving, highly efficient pasteurizers using infrared heating. When using infrared equipment for pasteurization-disinfection of milk (‘UOM’), the disinfection of milk occurs at 79.5°C in a stream (without exposure). This mode of milk processing completely destroys the leukemia virus in it and does not affect its nutritional qualities
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Kondrasii, L. A., O. M. Iakubchak, and L. V. Shevchenko. "Aлгоритм імплементації належної практики молочного фермерства з метою отримання безпечного та якісного молока-сировини." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 19, no. 78 (April 4, 2017): 53–57. http://dx.doi.org/10.15421/nvlvet7811.
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Currently, Ukraine has not control of sanitation and hygiene of obtaining raw milk on the farm. This is connected of the Order of the Prime Minister of Ukraine dated January 20, 2016, No. 94-р «On the recognition of invalid acts, and those that are not applicable in Ukraine, regulations of sanitary legislation» The assessment of some safety and quality indicators of milk is carried out only when milk is received for processing. An algorithm for the implementation of good dairy farming practices in Ukrainian farms has been developed, that give consideration the analysis of the current practices of raw milk production in Ukraine. The algorithm is based on the principles of good dairy farming practices and good farming practices for animal production food safety. The implementation of the algorithm will give an opportunity to provide and analyze of raw milk safety and quality parameters on Ukrainian farms. An algorithm of good dairy farming practices implementation on Ukraine farms take into account the creation of a working group, the development of 12 programs (which are provided with the 71st instruction) and the establish a farmstead laboratory.Give consideration research data about technical support and milk production practices at Ukrainian farms, we have been developed two blocks of programs to implement good dairy farming practices. a block of cow welfare programs and a block of programs for obtaining safe and high-quality milk-raw materials. The first – A block of programs for ensuring of cows welfare, includes programs: good stable climate, dairy barn and farm territory hygiene and technical condition, feed and water hygiene, good veterinary management, calves management, and occupational health of cow's carers. The second – A block of programs for ensuring safety and quality raw milk, includes programs: preparation of cows for milking, good milking practice, post-milking measures, control of support for technical serviceability of dairy equipment, good sanitary and hygienic status of dairy equipment and milking room, and the hygiene and occupational health of persons employed in the milking of the farm.
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Paraffin, Annah S., Titus J. Zindove, and Michael Chimonyo. "Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk." Journal of Food Quality 2019 (September 24, 2019): 1–8. http://dx.doi.org/10.1155/2019/7365983.
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The study investigated the effect of structural conditions of milk processing facilities and food safety systems on E. coli and coliform presence in buttermilk. Milk records collected by Dairy Services Zimbabwe (DSZ) from large-scale dairy milk processors (n=12) and small-scale farms (n=15) were analysed. Binomial logistic regression was used to estimate the likelihood of E. coli or coliforms being present in cultured buttermilk as a function of the hygiene level and structural adequacy of the processors. The likelihood of having E. coli and coliforms in cultured milk from processors with poor sanitary premises was two times higher than that from processors with good sanitary premises (P<0.05). Milk processors that used unfiltered water were 1.77 times more likely to produce cultured buttermilk contaminated with E. coli (P<0.05). Processors without food safety systems like hazard analysis critical control point (HACCP) systems were more than twice likely to produce cultured buttermilk contaminated by E. coli and coliforms (P<0.05). Poor structural condition of roofs, windows, insect-proof screens, and drainage in small- and large-scale processing facilities results in production of cultured buttermilk that is contaminated by E. coli and coliforms.
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Chasama, Godfrey Lucas, and Heriel Fanuel Massawe. "Agro-Pastoral Dairy Chains and Prospects for Expanding Milk Processing in Tanzania: A Case of Misungwi District." European Journal of Agriculture and Food Sciences 4, no. 5 (September 28, 2022): 43–47. http://dx.doi.org/10.24018/ejfood.2022.4.5.559.
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A market survey was conducted in Misungwi District to explore interventions towards increased milk processing. A total of 99 producers, 34 transporters and 11 traders of milk from six villages of the district were interviewed using questionnaires. It was found that at least 24,180.7 liters of milk are marketed from farmers every day in Misungwi. Majority (61.2 %) of the milk selling households sold milk to consumers and some others (35.8 %) sold to transporters whereas few (3 %) sold to traders. Prices per liter of milk fetched by producers, transporters and traders were 854, 1,680 and 2,122 TSHs, respectively. Accessibility to electricity, roads, extension, veterinary, inputs and water services was considered at least satisfactory by 95.9 %, 78.8 %, 83.9 %, 86.1 %, 49.5 % and 50.5 % of producers, respectively in the district. Supermarket and shops found in the district were selling packaged milk at a price of 3750 TSHs per liter. All milk transporters used bicycles and considerable part (44%) of them carried milk using un-recommended plastic containers. Milk quality testing is not commonly practiced in milk trading. The major chain bottleneck observed was thus identified to be underdevelopment of milk collection and lack of industrial scale dairy processor. The main intervention that was recommended is capitalizing on progressive farmers by organizing them to form dairy cooperatives. These can be capacitated to perform vibrantly functions of milk collection and processing and also to act as pivotal points for streamlining quality control through quality testing. The cooperative can be backed by existing service providers from both public and private sectors to combat the existing challenges. Major adaptation needed is coping with the dispersed and mobility nature of the milk producers which can be achieved by establishing an extensive but highly accessible milk bulking network.
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Bhakat, Champak, A. Mohammad, D. K. Mandal, A. Mandal, S. Rai, A. Chatterjee, M. K. Ghosh, and T. K. Dutta. "Readily usable strategies to control mastitis for production augmentation in dairy cattle: A review." November-2020 13, no. 11 (2020): 2364–70. http://dx.doi.org/10.14202/vetworld.2020.2364-2370.
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Mastitis in dairy cattle is the most common management disorder that causes higher economic losses by lowering production and quality of milk leads to substantial economical loss. The aim of this article was to review worldwide important advances in strategies to control mastitis for production augmentation in dairy cattle. Many scientists worked to identify effective strategies to control mastitis caused by Streptococcus agalactiae, Staphylococcus aureus, and others. It is necessary to identify mechanisms of infection, define clinical and subclinical states of disease, determine exposure time, and identify pathogen-specific characteristics. Evolvement of management strategies that incorporated hygienic procedures (animal, floor, and milkman), post milking standing period of animal and strategic use of antibiotic or herbal therapy at dry-off, nutritional supplementation, fly control, body condition score optimization, etc., resulted in widespread control of mastitis. The udder, teat of animal, scientific management of milking, automatic milking procedure, genetic selection are considered as important factors to control mastitis. As farm management changed, scientists were directed to redefine control of mastitis caused by opportunistic pathogens of environmental sources and have sought to explore management strategies which will maintain animal well-being in a judicial way. Although significant advances in mastitis management have been made changing herd structure, changing climatic scenario and more rigorous milk processing standards ensure that mastitis will remain important issue for future research.
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Borodulin, D. M. "Mathematical Support to Control Milk Temperature at Cooling Outlets." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (February 15, 2022): 24–28. http://dx.doi.org/10.20914/2310-1202-2022-1-24-28.
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Automation of any production is impossible without the appropriate software for automation systems. Automatic control systems are used for various parameters of technological processes. Temperature is one of the main technological parameters in dairy production. Therefore, its control and regulation in various parts of technological lines is an important task for the automation of dairy production. For this, an information scheme of the technological control object was created with the designation of the controlled technological parameters. The following parameters were established as a result of the analysis of the normal operation of the technological control object: cold water temperature, transmission coefficient of this channel; the temperature of the source milk, the transmission coefficient of this channel; ambient air temperature, transmission coefficient of a given channel; cold water pressure, transmission coefficient of this channel; raw milk consumption, transmission coefficient of this channel. Calculation of a single-loop system for automatic control of milk temperature at the outlet of the cooling section was made using the IPC-CAD program. As a result of processing the obtained data, it was found that the transient processes "aperiodic" and "with moderate attenuation" have a sufficient margin of stability, since the degree of attenuation is greater than 0,75. Dynamic errors in the modes of tuning and checking for roughness of these processes differ by 0,02, that is, the differences are insignificant. The margin of stability of the "aperiodic" process is higher, and the dynamic error does not significantly exceed the other options, so this type of transient process was chosen for further application. Thus, the use of an automatic control system based on the developed software is expedient and effective, as it will reduce rejects and improve the quality of products due to timely quality control of the main technological parameter - the temperature of raw milk. From this it follows that the use of this single-circuit automatic control system is appropriate in the dairy industry.
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Kandasamy, Sujatha, Won Seo Park, Jayeon Yoo, Jeonghee Yun, Han Byul Kang, Kuk-Hwan Seol, Mi-Hwa Oh, and Jun Sang Ham. "Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea." Asian-Australasian Journal of Animal Sciences 33, no. 6 (June 1, 2020): 1002–11. http://dx.doi.org/10.5713/ajas.19.0553.
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Objective: This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea.Methods: Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region.Results: The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these <i>Penicillium</i>, <i>Aspergillus</i>, and <i>Cladosporium</i> were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by <i>Penicillium</i> (76%), while <i>Aspergillusin</i> a single farm. Among 39 species, the prominent members were <i>Penicillium commune</i>, <i>P. oxalicum</i>, <i>P. echinulatum</i>, and <i>Aspergillus versicolor</i>. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms.Conclusion: The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.
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Politis, Ioannis, Iosif Bizelis, Anastasios Tsiaras, and Antonella Baldi. "Effect of vitamin E supplementation on neutrophil function, milk composition and plasmin activity in dairy cows in a commercial herd." Journal of Dairy Research 71, no. 3 (July 23, 2004): 273–78. http://dx.doi.org/10.1017/s002202990400010x.
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Fifty-six Holstein dairy cows from a commercial dairy herd in the Northern part of Greece were used to determine the effect of vitamin E supplementation on immune parameters, milk composition and milk quality. Cows were assigned to one of two experimental groups: control (no vitamin E supplementation) and vitamin E supplementation. Supplementation of vitamin E started 4 weeks prior to and continued up to 12 weeks after parturition. Supplementation included daily oral administration of vitamin E at 3000 i.u./cow prepartum and was reduced to 1000 i.u./cow post partum. Blood samples were collected weekly for 8 weeks starting 4 weeks before parturition, neutrophils were isolated and the following parameters were determined in neutrophils activated by phorbol myristate acetate: total cell-associated and membrane-bound urokinase plasminogen activator (u-PA) activity and superoxide production. Milk samples were collected weekly and fat, protein, lactose, somatic cell count (SCC), plasmin and plasminogen-derived activity were determined. Activated neutrophils isolated from cows that received supplemental vitamin E had higher (P<0·01) total and membrane-bound u-PA activities during the first 3 weeks after parturition and higher (P<0·01) superoxide production during week 1 prepartum and week 1 post partum compared with the corresponding values of activated neutrophils isolated from control cows. Vitamin E supplementation had no effect (P=0·28) on plasminogen-derived activity in milk. Milk obtained from cows that received supplemental vitamin E had SCC lower by 25% (P<0·05) and plasmin lower by 30% (P<0·01) than corresponding values in milk obtained from control cows. The reduction in plasmin as a result of vitamin E supplementation is very beneficial to the dairy industry because plasmin reduces the cheese-yielding capacity of milk, affects the coagulating properties of milk and its overall ability to withstand processing during cheesemaking. In conclusion, vitamin E supplementation had positive effects on the function of bovine neutrophils and milk quality in a commercial dairy herd.
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Romanchuk, Irіna, Kateryna Kopylova, Serhii Verbytskyi, Olha Kozachenko, and Nataliia Patsera. "Enhancing national standards for meat and dairy industry." FOOD RESOURCES 9, no. 16 (June 25, 2021): 150–63. http://dx.doi.org/10.31073/foodresources2021-16-15.
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The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.
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Jardim, Fernanda Barbosa Borges, Letícia Borges Segatto, Fabiana Gomes Pierini, Elisa Norberto Ferreira Santos, and Sâmara Renata Silva. "Analysis of auto-control programs (PAC) in dairy industries in the south region of the Triângulo Mineiro." Conjecturas 22, no. 2 (April 12, 2022): 1595–609. http://dx.doi.org/10.53660/conj-874-h08.
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The implementation of the Self-Control Programs - PAC in seven milk processing industries in the southern region of the Triângulo Mineiro was evaluated. The research methodology was based on the collection of data from in loco inspections carried out by the state agency, microbiological reports and questionnaires applied to those responsible for quality control. To determine the evolution of PACs by industry, the results were tabulated by period: absence of PAC; PAC implementation; PAC consolidation, and post-outage. The overall compliance rates for each industry were satisfactory. The main non-conformities found were related to the physical structure, microbiological analyzes, and hygienic habits. The results of the questionnaire indicated that those responsible carry out their activities based on their experiences, but lack practical and theoretical knowledge about PACs. The interviewees reported support from public agencies and that carry out autonomous studies. The efficiency and evolution of PAC in industries were attested, even with the impact of the pandemic. The importance of inspection agencies for technical support to these industries in the implementation of PACs was highlighted.
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Siqueira, Iara Nunes de, Aline Antas Cordeiro Cavalcanti, Joyce Galvão de Souza, Filipe Jordão Pereira de Medeiros, João Carlos Taveira, Samuel Fernandes Garcia, Claudia Morgana Soares, Suely Cristina Pereira de Lima Oliveira, Abrahão Alves de Oliveira Filho, and Márcia Almeida de Melo. "Evaluation of sanitary quality of goat milk in dairy industries from the Cariri region, state of Paraíba." Research, Society and Development 10, no. 12 (October 2, 2021): e596101220735. http://dx.doi.org/10.33448/rsd-v10i12.20735.
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The sanitary evaluation of equipment and hands is fundamental to investigate the presence of pathogens in the dairy industry. Then, this study aims to evaluate the sanitization of equipment, workers’ hands, raw and pasteurized milk in goat milk dairies in the Cariri region, state of Paraíba. Collected 32 samples of four dairies represented by letters A, B, C, and D. The followings contents were analyzed: mesophiles, total and thermotolerant coliforms, Escherichia coli, Staphylococcus aureus, Samonella spp. and Listeria monocytogenes in the reception tank, pasteurization tank, packing machine, package, wall, workers’ hand, and each dairy’s raw and pasteurized milk. After isolation, 84 colonies were confirmed by MALDI TOF. The indicator microorganisms presented variations for the workers’ hands, while A and B stayed within the patterns. For the equipment, only dairy B was within limits. They were out of the standard for mesophiles, total coliforms, and thermotolerant regarding raw and pasteurized milk. The microorganisms, the Enterobacteriaceae family presented a higher frequency, with 77.38%, and within this family, Escherichia coli, Klebsiella spp., and Enterobacter spp. were the most prevalent. Gram-positive corresponded to 22.62%, Bacillus spp., Staphylococcus spp., Enterococcus spp., and Macrococcus caseolyticus. Listeria monocytogenes and Salmonella spp. were not isolated. These demonstrate failures in goat milk processing with pathogenic bacteria in several dairy plants, indicating the need to adjust the product’s quality control.
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Polereczki, Zs, Sz Vukoszávlyev, M. Véha, and Z. Szakály. "Market orientation of the Hungarian SMEs working in the meat processing and dairy industries." Acta Universitatis Sapientiae, Alimentaria 9, no. 1 (December 1, 2016): 18–32. http://dx.doi.org/10.1515/ausal-2016-0002.
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Abstract We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level. The marketing-oriented way of thinking still exists among the factors affecting entrepreneurial behaviour, which cannot be found at the level of clusters, according to our results. We could identify 8.3% of the enterprises as having satisfactory marketing activity.
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Panebianco, Felice, Selene Rubiola, and Pierluigi Aldo Di Ciccio. "The Use of Ozone as an Eco-Friendly Strategy against Microbial Biofilm in Dairy Manufacturing Plants: A Review." Microorganisms 10, no. 1 (January 13, 2022): 162. http://dx.doi.org/10.3390/microorganisms10010162.
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Managing spoilage and pathogenic bacteria contaminations represents a major challenge for the food industry, especially for the dairy sector. Biofilms formed by these microorganisms in food processing environment continue to pose concerns to food manufacturers as they may impact both the safety and quality of processed foods. Bacteria inside biofilm can survive in harsh environmental conditions and represent a source of repeated food contamination in dairy manufacturing plants. Among the novel approaches proposed to control biofilm in food processing plants, the ozone treatment, in aqueous or gaseous form, may represent one of the most promising techniques due to its antimicrobial action and low environmental impact. The antimicrobial effectiveness of ozone has been well documented on a wide variety of microorganisms in planktonic forms, whereas little data on the efficacy of ozone treatment against microbial biofilms are available. In addition, ozone is recognized as an eco-friendly technology since it does not leave harmful residuals in food products or on contact surfaces. Thus, this review intends to present an overview of the current state of knowledge on the possible use of ozone as an antimicrobial agent against the most common spoilage and pathogenic microorganisms, usually organized in biofilm, in dairy manufacturing plants.
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Mihaela, Tiţa, Oprean Letitia, Lengyel Ecaterina, and Tita Ovidiu. "The Swot Model and the Role of These Activities to the Training of the Future Specialists in Expertise and Quality Control of Milk and Dairy Products." Management of Sustainable Development 6, no. 1 (August 22, 2014): 31–34. http://dx.doi.org/10.2478/msd-2014-0004.
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Abstract The present drafts regarding the quality of milk and dairy products, define it as a controlled act of creation with known accuracy that can be reached by applying constitutive control systems of the processing technologies that are present in all proceeding phases of the product. In order to achieve the purpose and to apply it in the production process by students – future specialist, we use as a teaching-learning technique the SWOT Analyze. The SWOT analysis is an efficient method that is used in the teaching technique, especially when planning the strategy in order to identify the potentials and the priorities.
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Pashchenko, O. V., О. В. Zharikova, and O. V. Faychuk. "Improving the competitiveness of dairy products of Ukrainian producers in accordance with European standards." Bioeconomics and Agrarian Business 11, no. 1 (May 29, 2020): 76–87. http://dx.doi.org/10.31548/bioeconomy2020.01.076.
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These scientists point out that the market situation in Ukraine is favorable for the dairy industry functioning and the country has the appropriate prerequisites for its development: favorable climate, large areas of agricultural land, soil fertility, historical experience in farming, qualified staff and significant dairy market capacity. However, the authors reveal the presence of significant problems in the development of Ukrainian dairy subcomplex enterprises which requires further research in the industry development in the current conditions. The aim of the paper is to analyze and assess the main factors of raw milk competitiveness in accordance with the European quality requirements on the dairy complex of Ukraine, as well as analyze the problems of its development and ways to solve them. Currently, dairy enterprises production in Ukraine meet the high quality standards of the EU only partially. Therefore, the main task for Ukrainian producers is to ensure the high quality of both raw milk and the processed products. In addition, antibiotics and palm oil, pesticides, plant substitutes, milk substitution with water, etc. must be excluded from dairy products. According to the statistics, the total consumption fund in Ukraine, including exports and imports, is 9.33 million tons of milk. If we divide this figure by 42 million people of Ukraine, we get 221 kg of milk per capita. But if we divide the real figures - 6.68 million tons - by the real figure for the Ukrainian population - 36 million people - we will see that the consumption level is much lower - 185 kg per capita. Milk production decreased by almost 3.6% in Ukraine during the year. This drop was the most noticeable in cream and butter production, so it is not surprising that this niche was quickly filled by the importers. But what impedes Ukrainian milk industry development in the domestic market and its entering the foreign market? The only reason is low level of milk production. In Ukraine, the volumes in 2019 fell below 10 million tons for the first time. These data are confirmed by the recently published "Forecast of milk production in Ukraine by 2030: methods and calculations" submitted by Olha Kozak, a researcher at the Department of Economics of Agricultural Production and International Integration of the National Research Center "Institute of Agrarian Economics". According to the expert, the internal shortage of the product in 2019 was indicated primarily by the growth of the purchase price for raw milk, which for the last three months of 2019 was almost in line with the world prices or 10-15% higher than in the previous year. In October 2019, the price reached the maximum in hryvnia for the period of Ukraine's independence. Some experts in this field claim that our milk is more expensive than in Belgium, and this is nonsense. The experts predict a record decline in raw materials for 2020. In 2020, these processes will only intensify, causing structural changes in all components of the dairy food system. The situation will also be complicated by the abolition of the Second Grade milk since January 1, 2020, which is provided by the new DSTU "3662: 2018" Raw cow's milk. Specifications". This implies that processing companies will not receive about 1 million tons of second-grade milk. Dairy food producers are embarrassed as they can not compete with the UE plants in terms of prices. Recently, which was attended by Vadym Chagarovsky, the Chairman of the Board of Directors of the Dairy Enterprises Union spoke at the Forum Dairy Business 2019 held in Kyiv. The expert claimed that it is necessary to work out a special development strategy for the period until 2025 in order to save the industry. The document will provide for a change in marketing strategies and, in particular, the definition of target export markets. Currently, Ukraine has implemented a system of food safety and quality control focused on the ultimate result. That is, individual product samples are selected for analysis by the controller. In case of positive results, the good quality of products is confirmed and the whole batch is subject to sale [1]. However, this approach does not guarantee complete safety and absolute product quality. 19 million tons of milk were produced by Ukrainian enterprises and about 5 tons were produced by the population20 years ago. According to these indicators, we were among the top ten world milk producers and, despite the problems with its quality, milk was suitable for processing. Therefore, development of dairy farming in Ukraine requires, above all, operating with real numbers. This is the only way the government can see the real state of this sector. And, by the way, the biggest error is in the amount of milk supplied by the population. The identification of cattle kept in small private farms could settle this problem and provide tracking real numbers and exercising effective control. Thus, the main problems of the milk market in Ukraine are insufficient milk supply and, above all, its low competitiveness and quality. According to some experts, the competitiveness of milk depends on its quality by 80%. At present, raw milk producers are not responsible for the microbiological and hygienic indicators of the EU countries. Since 2004, the quality of milk supplied to processing plants in Ukraine is regulated by the requirements of DSTU 3662-97 "whole cow's milk". Procurement requirements. In 2007, this standard was changed and a additional Extra grade was introduced. In the EU, the main document which sets requirements for food quality and safety is the Regulation (EU) № 853/2004 of the European Parliament and of the Council of 29 April 2004 defining specific rules for the hygiene of foodstuffs. The growing demands on dairy products quality has been an important trend in milk production: in July 2018 DSTU 3662: 2015 "Raw cow's milk. Specifications" was adopted. According to the document, there are three types of milk on the market: "extra", "higher" and "first". However, it was decided afterwards to leave the "second" grade until early 2020 to give farmers time to modernize production [6]. Over the next two years, it will be approved for processing into animal feed, casein, etc. Milk price has not only to reimburse the costs of its production, but to stimulate the growth of its production and contribute to increasing the profitability of its production as well. In addition, raw milk prices include the costs of milk processing enterprises, which cannot increase the price for milk and dairy products due to low solvency of consumers. More than that, the price increase may lead to a reduction in consumption. Increasing the competitiveness of raw milk producers is an important direction in the development of dairy industry enterprises in Ukraine. To achieve this aim they need to develop a set of measures aimed at increasing the productivity of cows, gradual increasing the livestock, especially in agricultural enterprises, increasing milk production and improving its quality characteristics through highly efficient technologies on an innovative basis, taking into account world experience. For this purpose the following steps must be taken: to restore and reconstruct the existing large livestock farms and complexes; increase the efficiency of selection work; to improve the conditions of the animals farming, milking and raw milk cooling system; set up modern large dairy complexes with highly productive animals and a well-established system of raw milk quality assurance; to consolidate raw milk producers with milk processing enterprises which will contribute to pricing policy regulation; to provide effective state support for producers; to introduce resource saving technologies into production in order to reduce resource costs and improve milk quality; to create a new technical and technological base that will meet the modern requirements for milk production; to learn from the experience of other countries; to improve the quality of milk by combating counterfeiting. Thus, the сurrent problems of raw milk producers competitiveness increase are challenging and relevant, and government measures aimed to meet high standards of dairy products safety and quality are the rule for the world's leading producers.
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Aliyev, Yelchin, Vitaliy Yaropud, Oleksandr Gavrilchenko, and Oleksii Kostenikov. "AUTOMATED SYSTEM OF MANAGEMENT OF THE TECHNOLOGICAL PROCESS OF MILKING." ENGINEERING, ENERGY, TRANSPORT AIC, no. 3(106) (November 29, 2019): 5–12. http://dx.doi.org/10.37128/2520-6168-2019-3-1.
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Automated control systems for dairy farming are usually tied to milking equipment, as it is a key link in milk production technology - this is where information on productivity, quality indicators of milk, reproduction and the physiological state of the animal is collected, updated and recorded. Computer processing of this data array provides specialists with the necessary information on the basis of which decisions are made, both for one animal and for the whole herd as a whole. The technological process of individual animal service, its control and management, can be implemented by executive teams of the management system on the basis of estimated indicators of the functioning of biological objects. The article substantiates promising directions for the development of an automated control system for dairy farming and suggests ways to implement them. The most promising way to develop a technical direction in dairy farming is to improve automated systems for controlling technological processes of machine milking based on precision (high-precision) technologies and technical means. It was also established in the work that the efficiency of machine milking of cows is determined by an adaptive information-analytical system for controlling the milking process based on the analysis of the physiological state of animals using permanent mobile monitoring.
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Chedid, Mabelle, Salwa Tawk, Ali Chalak, Sarah Karam, and Shadi Hamadeh. "The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System." Journal of Food Research 7, no. 5 (June 11, 2018): 16. http://dx.doi.org/10.5539/jfr.v7n5p16.
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This paper focuses on analyzing the production chain of traditional kishk prepared with wheat and milk in two Lebanese regions, the West Bekaa and the Chouf. It aims at assessing kishk processing to analyze the sustainability of this traditional product especially under the impact of changing wheat production and milk availability. A survey was conducted at the level of kishk producers and wheat farmers to identify the different production systems based on their scale and their practices. Results showed that kishk production has been sustained by rural women in the designated areas and was not affected by the changes that have occurred in the wheat sector which included introduction of new wheat varieties; on the contrary, this traditional product has adopted the new varieties. In addition, the versatility of kishk recipe prepared from cow, sheep or goat milk, makes this dairy product resilient to changes in milk availability and sources. However, the authors found that conserving traditional kishk requires substantial efforts in marketing, certification, and quality control.
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Siqueira, Iara Nunes de, Aline Antas Cordeiro Cavalcanti, Débora Luíse Canuto de Sousa, Vitória Viviane Ferreira de Aquino, Leonardo Bruno Sampaio de Oliveiro, José Givanildo da Silva, Carolina de Sousa Américo Batista Santos, Rinaldo Aparecido Mota, Abrahão Alves de Oliveira Filho, and Marcia Almeida de Melo. "Isolation and antimicrobial resistance profile for Enterococcus spp in goat milk processing plants." Research, Society and Development 11, no. 9 (July 3, 2022): e8611931269. http://dx.doi.org/10.33448/rsd-v11i9.31269.
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The antimicrobial resistance of Enterococcus spp in the dairy industry has been reported over the years, making it a potential source of contamination for the finished product as this microorganism is resistant to the pasteurization process. Thus, the present study aimed to evaluate the antimicrobial resistance profile of Enterococcus spp isolated from goat milk processing plants. Samples were collected and seeded on agar with 5% defibrinated goat blood. The isolates were confirmed by the MALDI TOF technique. The greatest resistance was observed for norfloxacin, followed by tetracycline and chloramphenicol and vancomycin. Nitrofurantoin and linezolid showed the highest sensitivity rates for the strains studied. This research demonstrates the need for sanitary policies for the quality control of goat's milk with the presence of pathogens resistant to pasteurization processes with antimicrobial resistance, making it a potential risk to the health of the population.
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Angelova, Teodora Spasova. "Age of Productive Life and Milk Yield Level in Holstein Dairy Cows in Bulgaria." International Journal of Current Microbiology and Applied Sciences 11, no. 5 (May 10, 2022): 1–7. http://dx.doi.org/10.20546/ijcmas.2022.1105.001.
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The aim of the present study was to establish the age of productive life and milk yields of different lactations in Holstein cows, born in the period from 2010 to 2017 using the Test day approach. The object of the study are cows of the Holstein dairy breed, bred on 18 farms in different regions of the country. An analysis of 333,721 records of milk productivity data for the control day was performed for 22,464 animals born in the period 2010-2017. The data for the records of origin and productivity are provided by ARCHSHPB - Dobrich. To analyze the factors influencing the assessed traits - milk yield for the control day, fat and protein content, a mathematical model was formulated based on the following hypothesis: variation in milk yield and quality of milk for the control day is caused by genetic and environmental factors - individual, consecutive lactation, farm, breeder, month of production, effect of the genetic value of the individual and random, not studied and described in the model, factors. A control day model was used in which each daily milk control was considered as a separate observation. The data processing was performed using the software products Pest (Groeneveld) and SYSTAT 13. The number of animals that attained 4th and subsequent lactation was low. The influence of the environmental factor farm on the three studied traits was very significant. The sire, test-day month and parity has statistically significant influence on milk yields. The highest average daily milk yield in cows was observed during the third lactation. Neither milk fat nor milk protein contents demonstrated consistent variations.
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Soltani Firouz, Mahmoud, Ali Farahmandi, and Soleiman Hosseinpour. "Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review." Ultrasonics Sonochemistry 57 (October 2019): 73–88. http://dx.doi.org/10.1016/j.ultsonch.2019.05.014.
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OPIYO, BEATRICE ATIENO, JOHN WANGOH, and PATRICK MURIGU KAMAU NJAGE. "Microbiological Performance of Dairy Processing Plants Is Influenced by Scale of Production and the Implemented Food Safety Management System: A Case Study." Journal of Food Protection 76, no. 6 (June 1, 2013): 975. http://dx.doi.org/10.4315/0362-028x.jfp-12-450.
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The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.
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Phipps, R. H., V. Bines, and F. Adriaens. "Use of prolonged-release bovine somatotropin for milk production in British Friesian dairy cows. 3. Effect on manufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheese." Journal of Agricultural Science 115, no. 1 (August 1990): 113–16. http://dx.doi.org/10.1017/s0021859600073986.
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SUMMARYManufacturing properties and quality of Cheddar, Wensleydale and Cheshire cheeses made either with milk from cows treated with Sometribove, methionyl bovine somatotropin (BST), or with milk from untreated control cows were compared.The source of milk did not affect manufacturing properties in terms of processing time. Renneting times for Cheddar cheese made from control milk and that made from milk produced by cows treated with BST were 57 and 55 min, respectively. Corresponding values for Wensleydale and Cheshire cheeses were 50 and 53 min and 49 and 46 min, respectively. The source of milk did not influence cheese composition in terms of moisture, fat, protein and salt. When cheeses were submitted to the National Grading Service, those made from milk produced by BST-treated cows were indistinguishable from those made from control milk. The total points scored (maximum 100) for Cheddar, Wensleydale and Cheshire cheeses made with milk from control and BST-treated cows were 89 and 88, 85 and 85, and 86 and 86, respectively.
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Hayer, Silas Simeon, Jefferson Andronio Ramundo Staduto, and Dietrich Darr. "Vertical coordination in the Brazilian milk supply chain: the case of 3B Agro LTDA." International Food and Agribusiness Management Review 22, no. 3 (April 19, 2019): 435–49. http://dx.doi.org/10.22434/ifamr2018.0080.
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The dairy business is characterized by generally low profit margins due to a very competitive market environment. Dairy farmers and milk processing companies, therefore, constantly seek to optimize their technical production processes in pursuit of further cost reductions, e.g. by means of improving herd management, milking and feeding practices. In addition, innovative business strategies may create competitive advantage in response to market conditions. While vertical coordination or even integration have been established successfully in most sectors of animal husbandry including poultry, pork and beef production, this strategy is mostly limited to supplying contracts and input support within the dairy sector. Various organizational models of increasing vertical coordination in dairy production exist, with great variation in terms of operational performance and profitability. Using the example of 3B Agro LTDA’s dairy production located in the municipality of Toledo, Brazil, the case study illustrates the significant efficiency potential that currently exists in the Brazilian dairy supply chain. The prevalence of short-term contractual commitments and an influential role of independent intermediaries give room to considerable opportunism of market participants, various principal-agent problems and severe issues regarding milk quality. The case study illustrates that, vertical coordination can increase control and efficiency along the supply chain. It also points out the importance of strong managerial competencies and capabilities of dairy farm managers in order to exploit fully the efficiency potential provided by vertical coordination.
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Tidona, Flavio, Salvatore Francolino, Roberta Ghiglietti, Francesco Locci, Gianluca Brusa, Marcello Alinovi, Germano Mucchetti, and Giorgio Giraffa. "Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties." Foods 9, no. 7 (July 14, 2020): 928. http://dx.doi.org/10.3390/foods9070928.
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This work evaluated the effect of recombined skimmed milk (RM), mixed in different ratios (40, 60, and 100%) with fresh cow milk, on the processing technology and quality of Crescenza, an industrial soft cheese of the Italian dairy tradition. Crescenza-type cheeses were produced at a laboratory scale, following the industrial process. Control cheese consisted of Crescenza-type cheese produced with 100% whole fresh milk. Compared to control cheese, the substitution of fresh milk with 60–100% of RM deteriorated the coagulation properties and led to a higher moisture retention, whereas, with 40% of RM, the differences were not statistically significant. Cheeses produced with any concentration of RM, although of acceptable quality, differed significantly in terms of sensory properties from control cheese. The addition of colloidal calcium phosphate, or CaCl2 together with a reduction in the size of the curd at cutting, minimized the differences in composition and sensory properties between cheeses produced with 40% RM and control cheese. This study suggested the applicability of 40% RM to obtain Crescenza-type cheese with suitable quality characteristics. The type of product, the technology, the quality, and quantity of the powders are all key factors to be taken into account for a successful application.