Gotowe bibliografie tematyczne / Dairy products

Gotowa bibliografia na temat „Dairy products”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 26 lipca 2024

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Artykuły w czasopismach na temat "Dairy products"

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Weik, Robert W. "Dairy Products". Journal of AOAC INTERNATIONAL 69, nr 2 (1.03.1986): 233. http://dx.doi.org/10.1093/jaoac/69.2.233a.

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Richardson, Gary H. "Dairy Products". Journal of AOAC INTERNATIONAL 70, nr 2 (1.03.1987): 271a—272. http://dx.doi.org/10.1093/jaoac/70.2.271a.

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Horáčková, Šárka, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková i Jiří Štětina. "Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products". Czech Journal of Food Sciences 40, No. 5 (26.10.2022): 392–99. http://dx.doi.org/10.17221/132/2022-cjfs.

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In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.
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Nascimento, João Roberto Oliveira do. "Functional dairy products". Revista Brasileira de Ciências Farmacêuticas 40, nr 3 (wrzesień 2004): 441. http://dx.doi.org/10.1590/s1516-93322004000300023.

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BANKS, W. "Dairy products: technology". International Journal of Dairy Technology 46, nr 3 (sierpień 1993): 83–86. http://dx.doi.org/10.1111/j.1471-0307.1993.tb01252.x.

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Theobald, Hannah. "Functional Dairy Products". Nutrition Bulletin 29, nr 3 (wrzesień 2004): 282. http://dx.doi.org/10.1111/j.1467-3010.2004.00411.x.

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Kennedy, John F., i Chaiwat Bandaiphet. "Functional Dairy Products". Carbohydrate Polymers 57, nr 1 (sierpień 2004): 101. http://dx.doi.org/10.1016/j.carbpol.2004.04.007.

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Evdokimov, Ivan, Lyudmila Alieva, Valeriy Varlamov, Vladimir Kurchenko, Vladimir Haritonov i Tatyana Butkevich. "USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION". Foods and Raw Materials 3, nr 2 (20.10.2015): 29–39. http://dx.doi.org/10.12737/13117.

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Vedamuthu, E. R. "The Dairy Leuconostoc: Use in Dairy Products". Journal of Dairy Science 77, nr 9 (wrzesień 1994): 2725–37. http://dx.doi.org/10.3168/jds.s0022-0302(94)77215-5.

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Bórawski, Piotr, Aneta Bełdycka-Bórawska, Andrzej Parzonko, Tomasz Rokicki i Lisa Holden. "Changes in the comparative advantage of Polish dairy products". Agricultural Economics (Zemědělská ekonomika) 68, No. 12 (21.12.2022): 464–75. http://dx.doi.org/10.17221/322/2022-agricecon.

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Competitiveness is one of the key concepts in economic sciences, andit is defined as the ability of businesses to compete in the market. The aim of this study was to assess the competitiveness of dairy products in Poland. The competitiveness was evaluated in a macroeconomic approach by analysing the exports, imports, and the trade balance. The results were processed and presented with the use of tabular, graphic, and descriptive methods. After Poland joined the European Union (EU) in 2004, one of the key goals was to improve the quality, storage, and applicability of dairy products, and to promote trade in milk and dairy products. The Polish dairy industry reported a positive balance in the foreign trade of milk and dairy products, which contributed to positive values in the competitiveness indicators of dairy products. The values of the export specialisation index (SI), export revealed comparative advantage (XRCA), relative import penetration index (MRCA), foreign trade coverage ratio (CRK), and the Grubel-Lloyd intra-industry trade index (IITk) were positive, which attests to the competitiveness of Polish dairy products. We proved that the COVID-19 pandemic had an impact on the competitiveness of dairy enterprises in Poland.
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Rozprawy doktorskie na temat "Dairy products"

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Wang, Hong. "Properties of docosahexaenoic acid-enriched dairy products". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ51106.pdf.

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Wang, Xiaohong. "Price transmission asymmetries in United States dairy products". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.

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Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products". DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added to cow milk employing amino acid profiles of whey protein, casein, nonfat-dry milk, goat milk and cow milk. Correlation coefficient values were all greater than .99. Measuring individual concentrations of milk proteins required separating casein and why proteins by reverse phase high performance liquid chromatography on a C3 column. αs-, β-, and κ-casein were separated after dissociating casein micelles with mercaptoethanol and urea. A 40:60 to 0:100 gradient of .15 M sodium chloride/triethylamine (pH 2.5) and 40% acetonitrile was used. Whey proteins, α-lactalbumin and β-lactoglobulin were separated with a 95:5 to 0:100 gradient of .15 M sodium chloride (pH 2.4) and acetonitrile. Eluted proteins were collected from the column, analyzed for purity by electrophoresis, and hydrolyzed in 6 N HCl at 145°C for 4 h. Purified proteins and mixtures of purified proteins were analyzed for amino acid composition. Estimates of individual protein concentrations in mixtures were made by solving simultaneous equations based on amino acid composition using a tektronix 4052 computer.
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LACIVITA, VALENTINA. "New technologies for sanitization of fresh dairy products". Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361913.

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L’utilizzo di tecnologie non termiche per la conservazione degli alimenti (campi elettrici pulsati, luce pulsata, luce UV, irradiazione, ultrasuoni) potrebbe rappresentare una strategia alternativa per aumentare la stabilità dei prodotti freschi. Differenti studi sono stati riportati sull’utilizzo di queste tecnologie su vari alimenti (frutta, verdura, carne cruda e pesce, succhi di frutta e latte), ma pochissime informazioni sul Fiordilatte sono disponibili. Sulla base di queste considerazioni, potrebbe essere interessante valutare l'efficacia di queste tecnologie non termiche sul Fiordilatte, al fine di prolungare la sua shelf-life. In questa tesi di dottorato è stato studiato il potenziale utilizzo di tecnologie non termiche per la sanificazione di formaggi freschi. In particolare, sono stati testati sul Fiordilatte l'efficacia di diversi trattamenti: la luce UV-C, la luce pulsata (PL), gli impulsi di luce ad alta intensità (HILP), un sistema costituito da ultrasuoni combinati con il vapore (SonoSteam), i raggi X e il plasma freddo mediante l’utilizzo di un sistema Plasma jet. Per ogni strategia di conservazione, sono stati effettuati test preliminari in vitro utilizzando Pseudomonas fluorescens, (o un mix costituito da P. fluorescens e P. putida) e Enterobatteriaceae come inoculo sulla superficie del Fiordilatte. Poi, nella prova di shelf-life i campioni non trattati e trattati sono stati confezionati con liquido di governo, conservati a 9±1 °C e periodicamente analizzati dal punto di vista della qualità microbiologica e sensoriale. I trattamenti con luce UV-C sono stati eseguiti in una cella termostatata dotato di 4 lampade UV-C, che emettono luce nella lunghezza d'onda tra 180-200 nm. I trattamenti con luce pulsata (PL) e impulsi di luce ad alta intensità (HILP) sono stati eseguiti utilizzando rispettivamente una unità di decontaminazione mobile (CLARANOR) e Steri-Pulse XL 3000. Questi dispositivi sono dotati di lampade allo xeno, che emettono luce ad alta intensità nella lunghezza d'onda tra 100-1100 nm. I trattamenti con ultrasuoni combinati con il vapore sono stati eseguiti con un impianto pilota dotato di 6 ugelli, in grado di produrre in maniera simultanea vapore (90-95 °C) e ultrasuoni (20-40 kHz). Il trattamento a raggi X è stato eseguito con il dispositivo RS-2400 (Rad Source, USA) utilizzando tre diverse dosi (0.5, 2, 3 kGy). Mentre, il trattamento con plasma jet è stato effettuata utilizzando un sistema pilota dove il getto di plasma è montato in una piccola camera che permette di lavorare a pressione atmosferica. L’Elio o una miscela di Elio + Ossigeno sono stati utilizzati come gas per la formazione del plasma. Per ogni strategia di conservazione, la crescita delle Enterobatteriaceae e delle Pseudomonas spp. è stata presa in considerazione, essendo questi gruppi microbici i responsabili principali del deterioramento dei prodotti lattiero caseari. Dalle prove preliminari con i campioni inoculati, la luce UV-C è stata in grado di decontaminare la superficie del Fiordilatte. È stata ottenuta un'estensione della shelf-life del 80% selezionando adeguate modalità di trattamento come l'esposizione del Fiordilatte ai raggi UV-C a 6.0 kJ/m2. Il trattamento con la luce pulsata (PL) ha permesso una riduzione della crescita microbica, soprattutto immediatamente dopo il trattamento ed è stato osservato che la carica microbica diminuisce con l'aumentare della intensità della luce. Durante il test di shelf-life i risultati confermano che il trattamento PL esercita una attività germicida iniziale, ma non è in grado di inibire la crescita microbica durante la conservazione. Mentre, per il trattamento con impulsi di luce ad alta intensità (HILP) è stato osservato una riduzioni significativa (oltre 1 ciclo log) su Fiordilatte inoculato, con solo pochi secondi di trattamento (da 1 a 8 s). Durante il periodo di stoccaggio refrigerato, nei campioni controllo si è osservato un aumento delle Pseudomonas spp., mentre i campioni trattati(per 2 e 4 s) non hanno mai raggiunto il limite di accettabilità microbiologica (dopo 12 giorni di stoccaggio). Nello studio effettuato con ultrasuoni combinati con il vapore tutti i dati del test in vitro hanno evidenziato che questa tecnica può essere particolarmente efficace per ridurre la contaminazione iniziale del Fiordilatte. Durante il periodo di stoccaggio per le Pseudomonas spp., i campioni trattati (per 1 s e 6 s) non hanno mai raggiunto la soglia di accettabilità microbiologica (dopo 12 giorni di stoccaggio). Pseudomonas spp. e Enterobatteriaceae, non sono stati rilevati nei campioni irradiati (trattamento a raggi X), indicando che questi gruppi microbici alteranti sono stati completamente inibiti dal trattamento a raggi X, mentre sono cresciuti nel controllo. La shelf-life per i campioni trattati con 2 e 3 kGy è stata circa di 44 e 43 giorni, rispettivamente. Mentre il controllo è rimasto accettabile per circa 10 giorni. Al contrario, i tempi di trattamento lunghi, la modalità di applicazione del plasma e l'inefficacia sono stati i problemi connessi al potenziale utilizzo del plasma jet. Pertanto, le indagini con questa tecnologia sono state interrotte. In generale, per i parametri sensoriali il punteggio della qualità globale ha indicato un accettabilità dei campioni di Fiordilatte trattati (UV-C, PL, X-ray) e questi sono stati percepiti come paragonabile ai campioni di Fiordilatte non trattati (controlli). L'efficacia di queste tecnologie è molto interessante, in quanto riduzioni microbiche significative sono state registrate nella maggior parte dei campioni trattati. L'applicazione di queste nuove tecnologie a livello industriale ha ancora bisogno di altre indagini per meglio valutare gli effetti su alcuni parametri nutrizionali e costi per lo scale-up.
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Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /". Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.

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Parker, Amanda Jane. "Deregulating and developing dairy-food chain relationships : implications for farm business management in south east Queensland /". St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16816.pdf.

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Andriamanjay, Eric. "An econometric analysis of the consumer demand for dairy products in Canada 1968-1982 /". Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61840.

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Skolrud, Tristan Del. "A Fourier analysis of the U.S. dairy industry". Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Summer2009/t_skolrud_072009.pdf.

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Thesis (M.A. in economics)--Washington State University, August 2009.
Title from PDF title page (viewed on Sept. 15, 2009). "School of Economic Sciences." Includes bibliographical references (p. 18-20).
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Qu, Zilin, i 曲姿霖. "The association between different types of dairy consumption and type 2 diabetes mellitus : a systematic review". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206957.

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Background: Type 2 diabetes mellitus is one of the most prevalent chronic diseases worldwide, currently affecting about 3 million global populations. The incidence of Type 2 diabetes has been increasing particularly in recently developed Asian settings including Hong Kong. Dairy product, as a part of dietary guidelines, has been hypothesized to help reduce risks of Type 2 diabetes. However different types of dairy product might have different effects on Type 2 diabetes given their varying content in fat, sugar and vitamins. Objective: To review literature on the examination of the association between consumption of different types of dairy products (total dairy, high-fat dairy, low-fat dairy and fermented dairy) and the risk of type 2 diabetes Methods Relevant studies were searched and identified through database of PubMed and Google Scholar using combination of keywords. Studies examining the association between consumption of total dairy and subtypes of dairy products and the risk of type 2 diabetes were included. Results: Of the 163 papers identified, 10 studies were finally included in this systematic review. All studies were prospective cohort study from Western countries. Findings for different kinds of dairy products varied. For high-fat dairy products consumption, nine out of the ten studies found there was no association with type 2 diabetes risks. For low-fat dairy products, six out of ten studies found an inverse association after adjusted for confounders like age, sex and total energy intake; among these six studies, three still reported an inverse association after further adjusted for confounders like education level, smoking status and alcohol intake, physical activities and family history of type 2 diabetes. For fermented dairy products (mainly yoghurt), among seven studies which examined this, three studies found an inverse association between yogurt consumption and Type 2 diabetes risk before and after adjusted for multivariate confounders (age ,sex, total energy drink, education level, social class, physical activities, smoking status, alcohol intake and family history of type 2 diabetes, etc) . One of the three studies also found that, other than yogurt, there was an inverse association between low-fat fermented dairy and total fermented dairy consumption and type 2 diabetes risks after adjusted for age and sex. However, after further adjustment, the association became null for total fermented dairy products while it remained for low-fat fermented dairy products. All of the 10 studies that examined subtypes of dairy product also reported total dairy product consumption. For total dairy product, six out of ten studies found an inverse association. Conclusion: Overall, total dairy consumption might be associated with lower risks of type 2 diabetes, but the associations may be varied by subtypes of dairy products. Across different types of dairy products, low-fat dairy consumption was associated with lower risk of type 2 diabetes while high-fat dairy consumption was clearly not associated with type 2 diabetes risk. Results for subtypes of fermented dairy consumption remain unclear. Further prospective cohort study in other non-Western populations may provide are required.
published_or_final_version
Public Health
Master
Master of Public Health
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Hartling, Ivan Grant. "Influence of bacteria on menaquinone concentrations in fermented dairy products". Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/62654.

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Menaquinones (MK’s) are a form of vitamin K, supplementation with which has been shown to provide health benefits by reducing arterial calcification and improving bone density. Fortifying MK’s in foods may provide the health benefits associated with MK’s to the general population. This study aimed to increase the amount of MK’s in yogurt, which typically contains very little MK’s, by co-fermenting milk with both typical yogurt bacteria and bacteria known to produce MK’s in cheese and natto. A LC-MS/MS method was first developed to measure MK’s as well as all other fat-soluble vitamins. The LC-MS/MS method was able to quantify phylloquinone, MK-4, MK-7, MK-9, cholecalciferol, α-tocopherol, and was able to detect MK-8, but was unable to quantify ergocalciferol or retinol due to ionization suppression from the sample matrix. The LC-MS/MS method was used to measure MK’s in non-fat milk samples fermented with either one bacteria ssp. or a combination of S. thermophilus, L. bulgaricus, and one of L. lactis, L. cremoris, P. shermanii, or B. subtilis. Fermentations were carried out at 30 – 45 °C for 36 h to determine the optimal incubation temperature at which to carry out replicate fermentations. The pH was measured throughout fermentation as an indicator of overall growth and the relative amount of each bacteria ssp. after fermentation was measured using qPCR. Only L. cremoris produced MK-8 and MK-9, while all samples, including negative controls, contained high concentrations of MK-7. The qPCR results showed co-fermentations contained over 99 % S. thermophilus, except in co-fermentations with L. lactis which contained 59 % L. lactis, 41 % S. thermophilus, and < 0.1 % L. bulgaricus. Delaying inoculation of S. thermophilus and L. bulgaricus resulted in almost exclusive growth of the first inoculant. Overall, L. cremoris showed the greatest potential for enhancing the MK content of yogurt as it produced up to 234.4 ng/g MK-9, 174.9 ng/g MK-7, and produced MK-8, but further experiments are required to improve the growth of yogurt and MK producing bacteria.
Land and Food Systems, Faculty of
Graduate
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Książki na temat "Dairy products"

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Canada, Industry Science and Technology Canada. Dairy products. Ottawa, Ont: Industry, Science and Technology Canada, 1992.

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A, Leatherhead Food R. Dairy products. Surrey: Leatherhead Food R.A., 1995.

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Coleman, Jonathan Roger. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

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Coleman, Jonathan R. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

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Kalz, Jill. Dairy products. North Mankato, Minn: Smart Apple Media, 2003.

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Coleman, Jonathan R. Dairy products. Washington, DC: Office of Industries, U.S. International Trade Commission, 1998.

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Publications, Market Assessment, red. Dairy products. London: BLA Group, 1992.

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Cooper, Jason. Dairy products. Vero Beach, Fla: Rourke Publications, 1997.

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Canada. Industry, Science and Technology Canada. Dairy products. Ottawa: Industry, Science and Technology Canada, 1988.

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Pearce, Jack B. Dietary dairy products, dairy product substitutes and cholesterol metabolism. Belfast: Food Science Department, Queen's University of Belfast, 1991.

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Części książek na temat "Dairy products"

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Boylston, Terri D. "Dairy Products". W Food Biochemistry and Food Processing, 425–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch23.

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Gordon, J. "Dairy Products". W Food Industries Manual, 74–131. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_3.

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Duveen, Michael. "Dairy products". W Handbook of Organic Food Processing and Production, 111–25. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2107-5_7.

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Vieira, Ernest R. "Dairy Products". W Elementary Food Science, 224–44. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_15.

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Ottogalli, Giorgio, i Giulio Testolin. "Dairy Products". W The Mediterranean Diets in Health and Disease, 135–59. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_7.

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Miller, Richard K. "Dairy Products". W Industrial Robot Handbook, 571–76. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-6608-9_63.

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Ranken, M. D., R. C. Kill i C. Baker. "Dairy Products". W Food Industries Manual, 75–138. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_3.

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Holdsworth, J. E., i S. J. Haylock. "Dairy products". W Physico-Chemical Aspects of Food Processing, 234–57. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4613-1227-7_11.

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Munjanja, Basil K., i Anna T. D. Gowera. "Dairy Products". W Spectroscopic Methods in Food Analysis, 543–72. Boca Raton, FL : CRC Press, Taylor & Francis Group, 2017.: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152769-21.

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Owusu-Apenten, Richard, i Ernest Vieira. "Dairy Products". W Elementary Food Science, 399–431. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_18.

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Streszczenia konferencji na temat "Dairy products"

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Lopez, C., V. Briard-Bion, B. Camier i J. Y. Gassi. "Supramolecular Organisation of Fat in Dairy Products". W 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060438.

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"Determination of Sodium Benzoate in Dairy Products". W 2018 3rd International Conference on Life Sciences, Medicine, and Health. Francis Academic Press, 2018. http://dx.doi.org/10.25236/iclsmh.18.034.

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Bahteev, Yu D., M. R. Bahteeva, G. Yu Kuryaeva i A. A. Tuskov. "Modeling the Optimal Range of Dairy Products". W International Conference on Economics, Management and Technologies 2020 (ICEMT 2020). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200509.027.

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Bairamov, M. T. "Prospects for the competitiveness of dairy products". W Наука России: Цели и задачи. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/sr-10-12-2018-32.

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Zakharova, L. M., M. A. Zakharenko i M. S. Gorbunchikova. "Plant origin alternatives to classic dairy products". W MODERN APPROACHES IN ENGINEERING AND NATURAL SCIENCES: MAENS-2021. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0116426.

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Gairabekova, R. Kh. "Persistence Ability of Citrobacter Isolated from Dairy Products". W Conference on Health and Wellbeing in Modern Society (CHW 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220103.059.

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Шигорина, В. Н., i О. Н. Судакова. "ARTIFICIAL INTELLIGENCE RESOURCES IN CREATING DAIRY PRODUCTS PACKAGING DESIGN". W Искусство и дизайн: история и практика. Crossref, 2024. http://dx.doi.org/10.54874/9785605162995.2024.9.23.

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Автор анализирует графические элементы дизайна упаковки молочной продукции, сгенерированные нейросетями; приводит примеры уникального дизайна упаковки молочной продукции и применением референсов, полученных с помощью бесплатных нейросетей; обосновывает положительные и отрицательные моменты ресурсов искусственного интеллекта при проектировании графического дизайна упаковки. The author analyzes graphic elements of dairy product packaging design generated by neural networks; gives examples of unique packaging designs for dairy products using references obtained using free neural networks; justifies the positive and negative aspects of artificial intelligence resources when designing packaging graphic design.
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Petriľák, Marek, Ing Elena Horská, Jozef Šumichrast i Jozef Palkovič. "COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS". W RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.132.

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The share of products with higher added value is constantly decreasing in Slovakia's agri-food exports and the share of basic agricultural raw materials with low added value is increasing. Commercial retail chains sell especially products without added value. On the other side, products that have undergone a processing are imported from abroad. According to the latest survey of the Slovak Food Chamber of Agriculture in 2016, the share of Slovak products on retailers and retail chains is only 39.91%, with 38.9% in 2015 and 2014.with increase of only 1%. Most of the agri-food products produced in Slovakia are at most represented in commodities: eggs, milk, honey and at least in the following categories: processed vegetables, packaged meat and processed fruit. The main objective of presented paper is to show, that Slovak farmers rather sell raw milk instead of selling added value processed products. A big difference can be found between milk and dairy products, where up to 20% is the difference in the representation of these products in the commercial chains. This fact means, that the Slovak farmers produce enough milk, but it is convenient for them to sell milk as a raw material instead of processing it in their own direction and selling the processed products. Raw milk is exported abroad and then comes back to the Slovak market with an added value as processed product. The survey, which was carried out on all trade chains, showed that the share of Slovak milk in the chain is 63%. An important finding is also the presence of individual dairy products that are produced in Slovakia. The result of the survey showed that the largest share of Slovak dairy products in the domestic market is 51% cottage cheese and sweet / sour cream 55% lowest ripening cheese 40%and processed cheese and cheese spread 43%.
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Verner, A. V., i O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.

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The features of technologies for the production of lactose-free and low-lactose dairy products, which provide for special operations for the hydrolysis of lactose or its removal using ultra- or nanofiltration followed by hydrolysis of the residual amount, are considered. The range of dairy products produced using these technologies in Russia at leading enterprises in this field of production is presented.
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Zhang, Zheng ya, i Lan Wang. "Research on Traceability Integrated Logistics System of Dairy Products". W 2009 International Conference on Management and Service Science (MASS). IEEE, 2009. http://dx.doi.org/10.1109/icmss.2009.5303618.

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Raporty organizacyjne na temat "Dairy products"

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Best, D. E., i K. C. Vasavada. Freeze concentration of dairy products Phase 2. Final report. Office of Scientific and Technical Information (OSTI), wrzesień 1993. http://dx.doi.org/10.2172/197141.

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Nemska, Veronica, Nelly Georgieva, Jeny Miteva-Staleva, Ekaterina Krumova i Svetla Danova. Antifungal Activity of Lactobacillus spp. from Traditional Bulgarian Dairy Products. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, grudzień 2019. http://dx.doi.org/10.7546/crabs.2019.12.10.

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Tao, W., M. G. Pikkemaat, S. Sasse, R. Wegh i E. D. van Asselt. The use of grey zone products at the dairy farm. Wageningen: Wageningen Food Safety Research, 2023. http://dx.doi.org/10.18174/586330.

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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, sierpień 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, legume-based spreads, nut-based spreads, energy drinks, foods and beverages intended for sportspersons and meal replacements for weight control. To support the Food Standards Agency (FSA) and Food Standard Scotland (FSS) in evaluating the dossier, the Advisory Committee on Novel Foods and Processes (ACNFP) was asked to review the dossier. The Committee concluded that Barley Rice Protein is safe under the proposed conditions of use, based on the composition and the anticipated intake. The Committee considered that the proposed uses were not nutritionally disadvantageous if used alone or in combination with other plant sources of protein. However, the Committee expressed concern that it may be nutritionally disadvantageous if used as a meat or dairy protein substitute in products marketed as meal replacements for weight control. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Cessna, Jerry, Molly DelCurto, Angel Terán i Joseph Crouse. Documentation for the USDA, Economic Research Service, Annual U.S. Dairy Sector Econometric Model. Washington, DC: Economic Research Service, U.S. Department of Agriculture, lipiec 2023. http://dx.doi.org/10.32747/2023.8122122.ers.

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This report provides documentation for the Annual U.S. Dairy Sector Model used by the USDA, Economic Research Service (ERS). Using econometric estimation, this dynamic model provides projections for supply, demand, and prices for U.S. milk and dairy products over a 10-year period. The model provides support for U.S. dairy projections (baseline projections) published in the USDA Agricultural Projections report each year. The model is also used to provide scenario analyses related to market conditions and various Federal Government policies.
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Debons, Pascal, Nieke Westerik, Marco Streng, Monique Beun, Demewez Moges i Frederick Kizito. School Milk Programme Learning paper : “A parent-led approach with dairy products for pre-primary and primary school children”. Wageningen: Wageningen Ubiversity & Research, 2024. http://dx.doi.org/10.18174/651625.

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Mizrahi, Itzhak, i Bryan A. White. Exploring the role of the rumen microbiota in determining the feed efficiency of dairy cows. United States Department of Agriculture, październik 2011. http://dx.doi.org/10.32747/2011.7594403.bard.

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Expanding world hunger calls for increasing available food resources. Ruminants have the remarkable ability to convert human-indigestible plant biomass into human-digestible food products, due to a complex microbiome residing in the rumen compartment of their upper digestive tract. One way to tackle the problem of diminishing food resources is to increase the animals' energetic efficiency, i.e., the efficiency with which they convert energy from feed, thereby increasing food availability while lowering the environmental burden, as these animals would produce more and eat less. We hypothesize that the cow's feed efficiency is dependent on the taxonomic composition, coding capacity and activity of its reticulorumenmicrobiota. To test this hypothesis, three aims are defined: (1) Evaluation of the feed efficiency of 146 dairy cows and defining two groups representing the highest and lowest 25% using the Israeli group's unique facility; (2) Comparing these two groups for microbiota diversity, identity and coding capacity using next-generation sequencing and metagenomic approaches; (3) Comparing the reticulorumenmicrobiota metabolic activity parameters. We measured feed efficiency in 146 milking cows and analyzed the taxonomic composition, gene content, microbial activity and metabolomic composition of rumen microbiomes from the 78 most extreme animals. Lower richness of microbiome gene content and taxa was tightly linked to higher feed efficiency. Microbiome genes and species accurately predicted the animals' feed-efficiency phenotype. Specific enrichment of microbes and metabolic pathways in each of these microbiome groups resulted in increasing valuable metabolites and decreasing unusable ones such as methane in efficient animals. This ecological and mechanistic understanding of the rumen microbiome could lead to an increase in available food resources and environmentally friendly livestock agriculture.
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Eran’Ogwa, Bronson, Rachel Olwanda, Gideon Cheptarus, Nicholas Cheptoo, Eric Kioko, Peter Wangai, Mary Baaru, Kaderi Bukari i Imogen Bellwood-Howard. Milk Markets in Agropastoral Areas of Africa. Institute of Development Studies, maj 2023. http://dx.doi.org/10.19088/ids.2023.018.

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This briefing suggests how markets in artisanal milk products may contribute to agropastoralist livelihoods in semi-arid Africa. In some of these areas, milk plays important nutritional and cultural roles, but production is declining due to environmental changes. Very small-scale local markets have responded to demand for milk products, offering limited livelihood opportunities to groups with low capital, including women. Participation in small markets based on the perceived high value of heritage dairy products may be more realistic than high-volume sales. Yet, weak infrastructure and institutional frameworks impede agropastoralists’ participation in any kind of market. The Policy Briefing accompanies the project photoset (https://doi.org/10.19088/IDS.2023.016).
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Mizrahi, Itzhak, i Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, styczeń 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2) determining whether the feed- efficiency phenotype can be transferred by transplantation and (3) isolating and examining microbial consortia that can affect the feed-efficiency phenotype by their transplantation into germ-free ruminants. We finally included 1000 dairy cow metadata in our study that revealed a global core microbiome present in the rumen whose composition and abundance predicted many of the cows’ production phenotypes, including methane emission. Certain members of the core microbiome are heritable and have strong associations to cardinal rumen metabolites and fermentation products that govern the efficiency of milk production. These heritable core microbes therefore present primary targets for rumen manipulation towards sustainable and environmentally friendly agriculture. We then went beyond examining the metagenomic content, and asked whether microbes behave differently with relation to the host efficiency state. We sampled twelve animals with two extreme efficiency phenotypes, high efficiency and low efficiency where the first represents animals that maximize energy utilization from their feed whilst the later represents animals with very low utilization of the energy from their feed. Our analysis revealed differences in two host efficiency states in terms of the microbial expression profiles both with regards to protein identities and quantities. Another aim of the proposal was the cultivation of undescribed rumen microorganisms is one of the most important tasks in rumen microbiology. Our findings from phylogenetic analysis of cultured OTUs on the lower branches of the phylogenetic tree suggest that multifactorial traits govern cultivability. Interestingly, most of the cultured OTUs belonged to the rare rumen biosphere. These cultured OTUs could not be detected in the rumen microbiome, even when we surveyed it across 38 rumen microbiome samples. These findings add another unique dimension to the complexity of the rumen microbiome and suggest that a large number of different organisms can be cultured in a single cultivation effort. In the context of the grant, the establishment of ruminant germ-free facility was possible and preliminary experiments were successful, which open up the way for direct applications of the new concepts discovered here, prior to the larger scale implementation at the agricultural level.
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Finkelstain, Israel, Steven Buccola i Ziv Bar-Shira. Pooling and Pricing Schemes for Marketing Agricultural Products. United States Department of Agriculture, sierpień 1993. http://dx.doi.org/10.32747/1993.7568099.bard.

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In recent years there has been a growing concern over the performance of Israel and U.S. agricultural marketing organizations. In Israel, poor performance of some marketing institutions has led to radical reforms. Examples are the two leading export industries - citrus and flowers. In the U.S., growth of local market power is eliminating competitive row product prices which served as the basis for farmer cooperative payment plans. This research studies, theoretically, several aspects of the above problem and develops empirical methods to assess their relative importance. The theoretical part deals with two related aspects of the operation of processing and marketing firms. The first is the technological structure of these firms. To this end, we formalize a detailed theory that describes the production process itself and the firm's decision. The model accounts for multiple products and product characteristics. The usefulness of the theory for measurement of productivity and pricing of raw material is demonstrated. The second aspect of the processing and marketing firm that we study is unique to the agricultural sector, where many such firms are cooperatives. In such cooperative an efficient and fair mechanism for purchasing raw materials from members is crucial to successful performances of the firm. We focus on: 1) pricing of raw materials. 2) comparison of employment of quota and price regimes by the cooperative to regulate the quantities, supplied by members. We take into consideration that the cooperative management is subject to pressure from member farmers. 3) Tier pricing for raw materials in order to ensure efficiency and zero profits at the cooperative level. This problem is examined in both closed and open cooperatives. The empirical part focuses in: 1) the development of methodologies for estimating demand for differentiated products; 2) assessing farmers response to component pricing; 3) measurement of potential and actual exploitation of market power by an agricultural marketing firm. The usefulness of the developed methodologies are demonstrated by several application to agricultural sub-sectors, including: U.S. dairy industry, Oregon wine industry, Israeli Cotton industry and Israeli Citrus industry.
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