scholarly journals The Influence of Fermented Mare’s Milk Processing Under Pressure of Gaseous Nitrogen on the Quality of Koumiss

2020 ◽  
Vol 11 (2) ◽  
pp. 2350-2354
Author(s):  
Tatyana V. Kabanova ◽  
Mariya V. Dolgorukova ◽  
Sergey I. Okhotnikov ◽  
Elena V. Tsaregorodtseva ◽  
Sergey Yu. Smolentsev ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Raw Milk ◽  
Liver Weight ◽  
Fat Content ◽  
Gaseous Nitrogen ◽  
Milk Processing ◽  
Nutritional Qualities ◽  
Pure Cultures ◽  
Increase Liver Weight

The urgency of the problem of increasing the nutritional qualities of mare's milk is that, it has versatile uses. Many people traditionally prefer koumiss made of milk with high fat content, as it has good taste, mouth-watering appearance, high calorie content, helps to increase liver weight. In many patients, including tuberculosis, hypotrophic and malnourished due to a long and serious illness, the latter aspect is an important part of treatment. In the production of raw materials for baby and diet food, first of all, it is necessary to achieve an increase in the protein and fat content of mares, as well as to stabilize the content of valuable components in milk during lactation. Therefore, the search for methods for correcting the composition of dairy raw materials is relevant to industry issues. This article presents the results on the research of influence of Hydro mechanical processing on the physicochemical and microbiological properties of mare's milk. Milk processing treatment by gaseous nitrogen was carried out at laboratory-patented system. This method has not had a negative impact on its physical and chemical characteristics, but significantly increased the bactericidal life. The introduction of pure cultures of koumiss leaven in processed and not processed raw milk has reduced the acidity build-up to the optimal value allowing increase in the life of koumiss.

scholarly journals Monitoring of resource-efficient provision of Ukrainian dairy processing enterprises with high-quality raw milk on the basis of international requirements

2021 ◽  
Vol 915 (1) ◽  
pp. 012030
Author(s):  
N Kushnir ◽  
A Ventsuryk ◽  
A Zhemba ◽  
D Tsaruk
Keyword(s):  
Raw Materials ◽  
Hazard Analysis ◽  
Raw Milk ◽  
Production Costs ◽  
Raw Material ◽  
High Quality ◽  
Milk Processing ◽  
Critical Control Points ◽  
Key Factor ◽  
Definition Of

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.

QUALITY ASSESSMENT OF RAW MILK IN KOSOVO

2018 ◽  
Vol 28 (4) ◽  
pp. 1305-1309
Author(s):  
Emine Uka ◽  
Nexhdet Shala ◽  
Arsim Elshani
Keyword(s):  
Negative Impact ◽  
Raw Milk ◽  
The Other ◽  
Human Consumption ◽  
Monitoring Point ◽  
Milk Processing ◽  
Milk Samples ◽  
Fresh Milk ◽  
Quality Of Milk

Since milk is one of the most consumable products of human consumption and in Kosovo, it is one of the most prosperous agriculture branches and the continued support to farmers from the Ministry of Agriculture, European Commission and USID, through which we will offer knowledge about the quality of this milk. Quality milk production is the ultimate goal and goal of any milk producer and processor. On the other hand, the low quality of milk has a negative impact on all segments of the dairy industry, especially in the fresh milk processing segment.Our work provides testing of raw milk samples taken by farmers who send milk to milk collection points and dairies in order to determine the quality of your milk. As a monitoring point we have received the Vita dairy and Aldi dairy in the period January 2017 - October 2018, and we have presented a comparison of their results.

scholarly journals Infrared milk pasterizer as a component of success in the Animal leukemia control

2019 ◽  
Vol 5 (3) ◽  
pp. 5-9
Author(s):  
A. I. Zavgorodniy ◽  
A. P. Paliy ◽  
B. T. Stegniy ◽  
S. K. Gorbatenko
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Raw Materials ◽  
Leukemia Virus ◽  
Specific Energy Consumption ◽  
Infrared Heating ◽  
Milk Processing ◽  
Cattle Diseases ◽  
Processing Plants ◽  
Nutritional Qualities

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

The effectiveness of use RUSMA additive in the rations of lactating cows

2020 ◽  
pp. 28-37
Author(s):  
S. Sukhanova ◽  
N. Pozdnyakova ◽  
F. Yaroslavtsev
Keyword(s):  
Milk Fat ◽  
Raw Materials ◽  
Fat Content ◽  
Feed Additives ◽  
Control Group ◽  
New Mineral ◽  
Milk Productivity ◽  
Black And White ◽  
Lactating Cows ◽  
Experimental Group

The results of researches on the development of new mineral feed additives based on raw materials produced by Uralchem and the study of the eff ectiveness of their use in the rations of lactating cows have been presented in the article. The experiment has been carried out in the conditions of LLC “PF Barabinskoe” in the Dalmatovsky area in the Kurgan region where 3 groups of lactating cows of Black-and-White breed have been formed. Animals in the control group have been received the ration adopted in the farm, the 1st experimental group with the additive RusMA No. 1 at a dose of 150 g, the 2nd experimental group– with the additive RusMA No. 2 at the dose of 350 g. The use of experimental mineral additives in feeding lactating cows allowed us to increase their milk productivity and profi tability of production. At the same time, the best eff ectiveness was shown by the additive RusMA No. 2 at the dose of 350 g/head/day. The use of RusMA additives during the experiment period (105 days) allowed to increase the milk productivity of cows in the 1st experimental group by 6,03 % and in the 2nd experimental group by 8,24 %. Taking into account the fat content in milk, this diff erence was 6,31 and 8,53 %, respectively. The energy value of milk from cows of the experimental groups was higher compared to the control group by 2,45 and 1,76 %, respectively. According to the content of dry matter in milk, cows of the 2nd experimental group exceeded the control and 1st experimental group by 0,39 and 0,12 abs.%, respectively. The maximum milk fat content has been observed in the milk of cows of the 1st experimental group by 0,03 and 0,01 abs.% more than in the control and 2nd experimental groups, respectively. In terms of protein content, the cows of the 2nd experimental group signifi cantly exceeded the control group by 0,10 abs.% and the 1st experimental by 0,04 abs.%. The content of milk sugar in the 2nd experimental group was higher than in the control by 0,30 abs.% and compared to the 1st experimental by 0,11 %. Signifi cantly more calcium and phosphorus were contained in the milk of cows of the 2nd experimental group by 4,58 % (Р ≤ 0,001) and 2,86 % (Р ≤ 0,05), compared with the control group. The expenditures of feed in the EFU for the production of 1 kg of milk in animals of the 2nd experimental group was less by 5,13 % than in control cows and by 2,63 % compared to the 1st experimental group. The prime cost of 1 centner of milk was lower in the 2nd experimental group by 3,94 %, in the 1st experimental group by 2,65 % compared to the control group. The level of profi tability of milk production in the 2nd experimental group was higher by 9,0 and 1,0 abs.% in comparison with the control and 1st experimental groups, respectively.

ADAPTATION AND DEVELOPMENT OF MILK PRODUCERS IN THE NEW ECONOMIC CONDITIONS

2020 ◽  
Author(s):  
В.Н. СУРОВЦЕВ ◽  
Е.Н. ПАЮРОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
World Market ◽  
Food Prices ◽  
Economic Conditions ◽  
State Support ◽  
Demand Reduction ◽  
The World ◽  
Dairy Cattle Breeding

Проанализированы проблемы на рынке молока и молочных продуктов России в условиях глобального экономического кризиса: перепроизводство молока в основных странах-экспортерах, снижение закупочных цен на сырое молоко, снижение цен на биржевые товары в мире и России в 2020 году, тренд на уменьшение спроса на молочные продукты на мировом рынке в среднесрочном периоде, снижение общего спроса на молочные продукты на внутрироссийском рынке при падении реальных доходов населения, изменение структуры потребления. Проведена оценка новых возможностей и угроз для развития отрасли: со стороны потребителей — рост цен на продовольствие, снижение доходов; с позиции производителей молока — снижение закупочных цен, рост требований к сырью для производства продукции с увеличенными сроками годности, дефицит рабочей силы, вероятное сокращение господдержки в результате снижения цен на углеводороды, попытки регулирования цен; со стороны перерабатывающих предприятий — сокращение спроса, снижение цен на готовую продукцию вслед за мировыми ценами. Обоснованы приоритеты инвестирования в молочном скотоводстве и основные формы совершенствования государственной поддержки отрасли, обеспечивающие эффективную адаптацию производителей молока к новым экономическим условиям, повышение устойчивости отрасли при усилении макроэкономических рисков. The article analyzes the problems in the Russian milk and dairy products market in the context of the global economic crisis: overproduction of milk in the main exporting countries, lower purchase prices for raw milk, lower prices for commodities in the world and in Russia in 2020, trend to reduce demand for dairy products on the world market in medium term, a decrease in total demand for dairy products in the Russian market with a decrease in the purchasing power of the population, a change in the structure of consumption. An assessment of new opportunities and threats to the development of the industry was carried out: on the part of consumers — rising food prices, lower incomes; from the perspective of dairy producers — reduction in purchase prices, increased requirements for raw materials for the production of products with extended periods, labor shortages, the likely reduction in state support as a result of lower prices for hydrocarbons, attempts to regulate prices; on the part of processing enterprises — reduction of demand, reduction of prices for finished goods following world prices. The investment priorities in dairy cattle breeding and the main forms of improving state support for the industry, ensuring the effective adaptation of milk producers to new economic conditions, increasing the sustainability of the industry with increasing macroeconomic risks, are substantiated.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Organic chemical devulcanization of rubber vulcanizates in supercritical carbon dioxide and associated less eco-unfriendly approaches: A review

2021 ◽  
pp. 0734242X2110085
Author(s):  
Jabulani I Gumede ◽  
Buyiswa G Hlangothi ◽  
Chris D Woolard ◽  
Shanganyane P Hlangothi
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Negative Impact ◽  
Raw Materials ◽  
Chemical Components ◽  
Organic Chemical ◽  
Attractive Alternative ◽  
Special Focus ◽  
Waste Tyres ◽  
Supercritical Carbon

There is a growing need to recover raw materials from waste due to increasing environmental concerns and the widely adopted transition to circular economy. For waste tyres, it is necessary to continuously develop methods and processes that can devulcanize rubber vulcanizates into rubber products with qualities and properties that can closely match those of the virgin rubber. Currently, the most common, due to its efficiency and perceived eco-friendliness in recovering raw rubber from waste rubbers, such as tyres, is devulcanization in supercritical carbon dioxide (scCO2) using commercial and typical devulcanizing agents. The scCO2 has been generally accepted as an attractive alternative to the traditional liquid-based devulcanization media because of the resultant devulcanized rubber has relatively better quality than other processes. For instance, when scCO2 is employed to recover rubber from waste tyres (e.g. truck tyres) and the recovered rubber is blended with virgin natural rubber (NR) in various compositions, the curing and mechanical properties of the blends closely match those of virgin NR. The atmospheric toxicity and cost of the commonly used devulcanization materials like chemical agents, oils and solvents have enabled a shift towards utilization of greener (mainly organic) and readily available devulcanization chemical components. This literature review paper discusses the approaches, which have less negative impact on the environment, in chemical devulcanization of rubber vulcanizates. A special focus has been on thermo-chemical devulcanization of waste tyres in scCO2 using common organic devulcanizing agents.

scholarly journals Production of Microfibrillated Cellulose from Fast-Growing Poplar and Olive Tree Pruning by Physical Pretreatment

2021 ◽  
Vol 11 (14) ◽  
pp. 6445
Author(s):  
David Ibarra ◽  
Raquel Martín-Sampedro ◽  
Bernd Wicklein ◽  
Úrsula Fillat ◽  
María E. Eugenio
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Olive Tree ◽  
Barrier Properties ◽  
Microfibrillated Cellulose ◽  
Mechanical Resistance ◽  
Fast Growing ◽  
Wide Range ◽  
Pfi Refining ◽  
Tree Pruning

Motivated by the negative impact of fossil fuel consumption on the environment, the need arises to produce materials and energy from renewable sources. Cellulose, the main biopolymer on Earth, plays a key role in this context, serving as a platform for the development of biofuels, chemicals and novel materials. Among the latter, micro- and nanocellulose have been receiving increasing attention in the last few years. Their many attractive properties, i.e., thermal stability, high mechanical resistance, barrier properties, lightweight, optical transparency and ease of chemical modification, allow their use in a wide range of applications, such as paper or polymer reinforcement, packaging, construction, membranes, bioplastics, bioengineering, optics and electronics. In view of the increasing demand for traditional wood pulp (e.g., obtained from eucalypt, birch, pine, spruce) for micro/nanocellulose production, dedicated crops and agricultural residues can be interesting as raw materials for this purpose. This work aims at achieving microfibrillated cellulose production from fast-growing poplar and olive tree pruning using physical pretreatment (PFI refining) before the microfibrillation stage. Both raw materials yielded microfibrillated cellulose with similar properties to that obtained from a commercial industrial eucalypt pulp, producing films with high mechanical properties and low wettability. According to these properties, different applications for cellulose microfibers suspensions and films are discussed.

scholarly journals New Circular Challenges in the Development of Take-Away Food Packaging in the COVID-19 Period

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4705
Author(s):  
Ewa Kochańska ◽  
Rafał M. Łukasik ◽  
Maciej Dzikuć
Keyword(s):  
Social Transformation ◽  
Food Packaging ◽  
New Technologies ◽  
Negative Impact ◽  
Raw Materials ◽  
Distribution Channels ◽  
Low Carbon ◽  
Industrial Transformation ◽  
Specific Distribution ◽  
Food Market

The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.

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