National and global market of meat and dairy products: changes in trends and development prospects in a pandemic

2021 ◽  
Vol 9 (17) ◽  
pp. 204-218
Author(s):  
Olha Kovalenko ◽  
Keyword(s):  
Dairy Products ◽  
Global Market ◽  
Development Prospects

Dried Dairy Products and their Trends in the Global Market

2017 ◽  
pp. 15-22
Author(s):  
Aadinath ◽  
T. Ghosh ◽  
P.H. Amaladhas ◽  
C. Anandharamakrishnan
Keyword(s):  
Dairy Products ◽  
Global Market

Factors of transformation in dairy subcomplex of Ukrainian agro-industrial complex

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
V Yemtsev ◽  
◽  
N Slobodianiuk ◽  
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Raw Materials ◽  
Global Market ◽  
Public Institutions ◽  
International Standards ◽  
Industrial Complex ◽  
Existing Problems ◽  
Product Quality And Safety ◽  
The Eu

The agro-industrial complex of Ukraine is actively working to enter the global and the EU market, producing products that will meet international standards and requirements for product quality and safety. The dairy subcomplex of the country's agro-industrial complex, which occupies one of the leading positions in the structure of the domestic economy, is no exception. There are certain features in the functioning of its enterprises, namely: the presence of strong consumer demand; a wide assortment of dairy products; short-term shelf life of dairy products; the sphere of production is environmentally threatening. Permanent crises in the Ukrainian economy, the devaluation of the hryvnia, decline in household income and purchasing power, increased competition in the global market, as well as the continuous rise in world prices for food and non-food items have created new realities for enterprise functioning in the dairy subcomplex of Ukrainian agro-industrial complex and cause its transformation. The study revealed the main directions of its transformation and the factors influencing the conditions of its functioning, including negative, such as a decline in cattle numbers, decrease in production volumes and quality deterioration of raw materials for dairy production, reduction of dairy enterprise numbers, etc. It is determined that the state support instruments in the form of subsidies to milk producers are not always effective. We studied the main problems of the drop in milk production in Ukraine and identified certain directions for solving the existing problems. We reveal that in order to halt the critical decline in milk production, a joint effort by producers, processors, and public institutions is needed to increase the investment attractiveness of subcomplex enterprises, in particular, to demand the creation of an effective national program for the development of the dairy subcomplex of Ukrainian agro-industrial complex.

scholarly journals DAIRY INDUSTRY IN KRASNODAR TERRITORY: ASSESSMENT AND DEVELOPMENT PROSPECTS

2019 ◽  
Vol 51 (3) ◽  
pp. 64-69
Author(s):  
V.A. Taranenko ◽  
◽  
S.N. Kosnikov ◽  
Keyword(s):  
Dairy Products ◽  
High Efficiency ◽  
Dairy Industry ◽  
Milk Processing ◽  
Management Technology ◽  
Livestock Products ◽  
Animal Sciences ◽  
Development Prospects ◽  
Different Levels ◽  
Main Factor

Krasnodar territory is a key supplier of livestock products. The share of the livestock industry is 26 % of the gross agricultural production of Krasnodar Territory. The dairy industry should maximize the achievements of both veterinary and animal sciences, as well as of advanced forms, methods, techniques and management technology. The main factor hindering the high efficiency of the industry is the high costs associated with transporting dairy products. The problem can be solved through developing autonomous modular workshops on dairy farms. The proper use of the workshop can lengthen the service life of the equipment up to 12 to 13 years. The modular workshop contains the necessary equipment for launch and installation of facilities, which is included in the project cost. The farm will need relatively little investment to introduce a mini-plant for milk processing. The advantage of this project is that it is suitable for enterprises with different levels of income. The project implementation will reduce the milk processing and packaging costs and actively place dairy products on the market.

scholarly journals Concepts, benefits and perspectives of functional dairy food products

2019 ◽  
Vol 64 (02) ◽  
pp. 73-83
Author(s):  
Liljana Anastasova ◽  
Tanja Petreska Ivanovska ◽  
Rumenka Petkovska ◽  
Lidija Petrusevska-Tozi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Functional Foods ◽  
Health Benefits ◽  
Global Market ◽  
Added Value ◽  
Health Improvement ◽  
Therapeutic Effects ◽  
Medical Care Costs ◽  
Keywords Functional Foods

The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products

scholarly journals THE CURRENT STATE AND LATEST TRENDS OF THE UKRAINIAN DAIRY SECTOR

2019 ◽  
Vol XXI (2) ◽  
pp. 69-78
Author(s):  
Anna Gereles ◽  
László Szőllősi
Keyword(s):  
Dairy Products ◽  
Human Population ◽  
Dairy Industry ◽  
Global Market ◽  
Export Markets ◽  
Russian Market ◽  
Current State ◽  
Main Challenge ◽  
Significant Achievement ◽  
The Eu

The global dairy sector is currently going through a period of turbulence. Global human population growth is substantially increasing the demand for dairy products. Our study stresses the importance of the dairy industry in the agriculture of the Ukraine and its national economy. It aims at identifying and describing the latest trends in the Ukrainian dairy industry. While the Ukrainian dairy sector is currently dealing with a number of challenges, we are looking for a number of opportunities for Ukrainian dairy producers to strengthen their competitiveness in the EU and global market, as well as maintain and expand their position on the domestic market. The dairy industry is one of the major industries in the Ukraine and, before the crisis, this segment demonstrated a trend towards its active development, but the situation in the dairy sector has become more complicated since 2014. The biggest problem for the dairy sector was the loss of the Russian market, which accounted for about 80% of exports of dairy products. However, the growth of cow productivity became a significant achievement of the dairy sector. Today, the main challenge for the dairy industry is finding new export markets and developing existing markets.

Global dairy market will be depressed through 2015

2015 ◽  
Keyword(s):  
Dairy Products ◽  
Oil Prices ◽  
International Markets ◽  
Global Market ◽  
Production Costs ◽  
Content Type ◽  
Export Supply ◽  
Dairy Market ◽  
Food Imports

Subject Outlook for the global dairy products market. Significance Increased production by dairy exporters in late 2013 and early 2014 eroded prices of dairy products traded on international markets, mostly butter, cheese and milk powders. This decline accelerated from mid-2014 due to reduced Chinese imports and Russia's embargo on food imports from several dairy exporters; the two countries together account for 22% of global dairy imports. Prices for internationally traded dairy products have fallen by more than 45% since mid-2014 as export supply, though scaled back, still outstrips demand. Impacts Rising Chinese dairy output over the longer run could fundamentally alter the global market. Dairy prices could remain subdued beyond 2016 if global oil prices do not rise. Russian embargo will hit EU dairy exporters, but falling production costs will boost their competitiveness.

scholarly journals Evaluation of the microbiological quality of some fresh dairy products with Soleris® Automated System

2019 ◽  
Vol 12 (1) ◽  
pp. 80-93
Author(s):  
É. Laslo ◽  
É. György ◽  
E. Mihok ◽  
M. Antal
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Test System ◽  
Global Market ◽  
Automated System ◽  
Health Concern ◽  
Processing Technologies ◽  
Calibration Curves

Abstract The manufacture of dairy products is an important sector of the food industry. From milking to processing, a number of hygiene rules must be strictly followed. During processing, dairy products can be contaminated with different microorganisms, causing spoilage, infectious diseases, and alterations in the sensory characteristics. There are strict requirements for the quality assurance of milk products. In spite of this, there occur infections linked to milk and dairy product consumption. The analysis of the microbiological quality of these products is a health concern, and it also has an economic impact. The increase and development of the global market of processing technologies require rapid monitoring and controlling systems for food products. In our study, we investigated the microbiological quality of some fresh dairy products with the Soleris® test system. For instrument setting, calibration curves were realized with test bacterial strains. With known initial microbial load of the samples, the microbial growth versus time was measured by the above-mentioned system. The occurrence of Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated in ten dairy products. Results obtained by the Soleris system showed that the system is efficient for this purpose. Calibration curves with high correlation coefficients permitted the quantitative determination of the aimed bacteria in the dairy product samples.

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

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