Efficiency of Application of Innovative Equipment in Animal Husbandry

2020 ◽  
pp. 11-14
Author(s):  
N.M. Morozov ◽  
◽  
A.N. Rasskazov ◽  
Keyword(s):  
Technical Progress ◽  
Rural Population ◽  
Dairy Products ◽  
New Technology ◽  
Animal Husbandry ◽  
Automation Technology ◽  
Different Levels ◽  
Milk And Dairy Products ◽  
Scientific Achievements

Livestock production has been steadily increasing in recent years. Increasing the number of cattle and increasing the productivity of cows can reduce the import of milk and dairy products. The role of animal husbandry in providing rural population with jobs is shown. The implementation of the adopted programs to stimulate the development of animal husbandry will be successful only if innovative scientific achievements in mechanization and automation, technology for keeping and feeding animals are used. The creation of new technology should be based on modern scientific achievements and experience. The System of machines in animal husbandry developed by scientists of the Institute of mechanization of animal husbandry with the participation of a number of institutes of the country for the coming years presents the directions of technical progress in mechanization and automation, machine complexes and the effectiveness of their application in farms with different levels of concentration of objects.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

scholarly journals Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: a meta-analysis

2019 ◽  
Vol 39 (12) ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract The present meta-analysis was conducted to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk. PubMed, Embase and Chinese Wanfang databases were investigated until 30 June 2019. The overall and subgroup associations were pooled with odds ratios (ORs) and 95% confidence intervals (CIs). As a result, the present study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR = 0.74, 95% CI = 0.59–0.92; I2 = 65.9%, Pfor heterogeneity=0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR = 0.91, 95% CI = 0.61–1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR = 0.63, 95% CI = 0.44–0.90). In conclusion, findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

Milk and dairy products consumption and the risk of oral or oropharyngeal cancer: A meta-analysis

2019 ◽  
Author(s):  
Jian Yuan ◽  
Wen Li ◽  
Wei Sun ◽  
Shuli Deng
Keyword(s):  
Cancer Risk ◽  
Oropharyngeal Cancer ◽  
Dairy Products ◽  
Meta Analysis ◽  
Positive Association ◽  
Milk Consumption ◽  
Inverse Association ◽  
Oral Cancer Risk ◽  
Milk And Dairy Products

Abstract Background Previous studies have been conducted to assess the association of milk and dairy products consumption and oral or oropharyngeal cancer risk, with inconsistent results. We therefore conducted a meta-analysis to explore the role of milk and dairy products consumption on oral or oropharyngeal cancer risk.Methods Databases of PubMed, Embase and Chinese Wanfang database were investigated until June 30th, 2019. The overall and subgroup associations were pooled with odds ratios (OR) and 95% confidence intervals (CI).Results This study involving 4635 cases and 50777 participants from 12 publications suggested that an inverse association was found between milk and dairy products consumption and oral or oropharyngeal cancer risk (OR= 0.74, 95%CI= 0.59-0.92; I2= 65.9%, Pfor heterogeneity = 0.001). Four studies reported milk consumption on oral cancer risk, but no significant association was found (OR= 0.91, 95%CI= 0.61-1.37). Six studies about milk consumption and oropharyngeal cancer risk found that there was a positive association between them (OR= 0.63, 95%CI= 0.44-0.90).Conclusion Findings from our meta-analysis indicated that milk and dairy products consumption may be associated with decreased risk of oral or oropharyngeal cancer.

scholarly journals A Review of the Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1629-1629
Author(s):  
Anestis Dougkas ◽  
Ditte Hobbs
Keyword(s):  
Dairy Products ◽  
Dairy Product ◽  
Fat Content ◽  
Product Consumption ◽  
Meta Analyses ◽  
Dairy Milk ◽  
Dairy Product Consumption ◽  
Milk And Dairy Products

Abstract Objectives The consumption of milk and dairy products makes an important contribution to children's nutrient intake, yet due to relatively high saturated fat content, the health benefits of dairy products have come under question and public health advice is often perceived as unclear. This review aimed to provide an overview of the current available evidence taken from systematic reviews and meta-analyses on dairy product consumption and risk of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) in children, adolescents, and adults. Methods The literature of English-language systematic reviews and meta-analyses published up to September 2019 was reviewed by searching the following three databases: ISI Web of Science, PubMed, and Google Scholar. Search terms included ‘dairy’, ‘milk’, ‘yogurt’, ‘obesity’, ‘adiposity’, ‘bodyweight’, ‘type 2 diabetes’, ‘cardiovascular diseases’, ‘coronary heart disease’, ‘blood pressure’, ‘insulin resistance’, ‘glucose’, ‘children’, ‘adolescents’, ‘adults’ and combinations of these. Published work on calcium supplementation was excluded. Results Milk and certain dairy products were found to be not associated with or inversely associated with obesity in children and adolescents. In adults, consumption of milk and dairy products improves body composition and enhances weight loss during energy restriction diets, while it has a neutral effect on body weight in maintenance diets. Prospective cohort studies suggest that the consumption of dairy products, with regular or low-fat content, does not adversely affect the risk of T2D or CVD outcomes and may have a protective effect. The plausible mechanisms underlying the effect of dairy nutrients on obesity and cardiometabolic disease are incompletely understood but may include effects on lipolysis, lipogenesis and fatty acid absorption. Conclusions Dairy product consumption, as part of a balanced diet, may protect against the risk of obesity, T2D, and CVD. However, further research is needed to better understand the role of different types of dairy products and of different fat content in obesity, T2D, and CVD. The new and emerging range of products (including plant-based alternatives) being used as dairy milk substitutes has yet to be evaluated in scientific studies. Funding Sources None.

scholarly journals O1-5.3 The role of milk and dairy products in childhood obesity: evidence from the Hong Kong's "children of 1997" birth cohort

2011 ◽  
Vol 65 (Suppl 1) ◽  
pp. A16-A16 ◽  
Author(s):  
L. L. Shi ◽  
M. Tarrant ◽  
L. L. Hui ◽  
M. K. Kwok ◽  
T. H. Lam ◽  
...  
Keyword(s):  
Childhood Obesity ◽  
Birth Cohort ◽  
Dairy Products ◽  
Milk And Dairy Products

The Role of Voice in Office Automation

1983 ◽  
Vol 27 (7) ◽  
pp. 532-535
Author(s):  
Kenneth C. Bice
Keyword(s):  
New Technology ◽  
Office Automation ◽  
Office Workers ◽  
Voice Communication ◽  
Face To Face ◽  
Voice Technology ◽  
White Collar Workers ◽  
Automation Technology ◽  
The Voice

Most people don't think of voice as having a “role” in the office. But at least one study (Knopf 82) shows that 69 percent of an executive's time is spent communicating verbally, either face-to-face or using the telephone. A secretary communicates verbally about 20 percent of the time, mostly on the phone. Other white collar workers range within these times. These are significant portions of a workday, and prime candidates for support from office automation technology. By identifying the needs of office workers, and the voice communication shortcomings, it is possible to chart out how to bring technology to bear on them. The first section of this paper will discuss how voice is used now, in the context of the needs of office workers. It will also address some of its shortcomings. The next section will describe a new voice technology available from Texas Instruments that can help solve these voice needs, consequently improving worker productivity. The third section describes how this new technology can extend a worker's voice capabilities beyond how voice is used today, in the context of the automated office.

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