scholarly journals INNOVATIVE ACTIVITY OF DAIRY ENTERPRISES OF UKRAINE

2021 ◽  
Vol 39 (3) ◽  
pp. 4-25
Author(s):  
FEDULOVA Iryna ◽  
VASIUTYNSKA Yuliia
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Structural Characteristics ◽  
New Products ◽  
Dairy Industry ◽  
Innovative Activity ◽  
Raw Material ◽  
Technological Basis ◽  
Systemic Analysis ◽  
Negative Effect

Background. The dairy industry plays an important role in ensuring the country’s food security, and the consumption of quality dairy products by the population in the required quantity and at reasonable prices is an urgent condition for ensuring the health of the nation. That’s why the study of the main trends and prospects for the development of the dairy market in Ukraine is relevant and important, especially in an unsaturated market. The analysis of recent research and publications hasrevealed the need of studying the innovative aspect of the development of the dairy industry and deter­mi­ning the prerequisites for the innovative activity of dairy enterprises to ensure their competitiveness on the market. The aimof the study is to analyzethe development of the dairy industry in Ukraine in general and in the context of its innovative activities in particular.The tasks of the study were to identify trends, highlight the problems of innovative activities of dairy industry enterprises to ensure successful long-term work on the market and determine the directions for their solution. Materials and methods. In the process of the study, we used statistical methods of analysis, which made it possible to determine the dynamics of the main indicators of the development of the dairy industry and its main structural characteristics. We also used dialectical, abstract-logical and systemic analysis, which made it possible to determine the main positive and negative trends in the development of the dairy industry and, in par­ticular, its innovative activities. Results. In Ukraine, the dairy industry is developing unevenly. The article examines the indicators of the development of the dairy raw material market, the amount of production and consumption of milk per person in Ukraine, the structure of the market of dairy producers, the volume of dairy products production, the volume of innovative products sold by the dairy companies, the number of food and dairy enterprises, that were engaged in innovative activities and introduced innovations according to their types, the number of units of new products that were introduced in the food and dairy industry, the structure of new products introduced in the food and dairy industry, the number of introduced products per enterprise, the amount of innovation expenditures, and the cost efficiency ratio. This made it possible to identify the main trends and problems in the development of the dairy industry and determine the main directions of their solution. Conclusion. The main reasons that hinder the development of the dairy industry in Ukraine and have a negative effect on dairy producers are: lack of raw materials; price fluctuations for raw materials and finished products; law quality of raw materials, un­stable socio-economic situation of the country, decline in the purchasing power of the population, loss of some international sales markets; decrease in market capacity due to the loss of control over the part of the territory of Ukraine. At the same time, the deve­lopment of technical and technological basis doesn’t allow manufacturers and processors to reduce prices and stimulate demand; the links between producers and processors aren’t optimized in terms of delivery charges; low world prices for dairy products reduce the export potential of domestic dairy products. Therefore, there is a need for significant adap­tation of dairy producers to export requirements.

scholarly journals Localization of enterprises for primary processing of milk in Almaty region

2021 ◽  
Vol 3 ◽  
pp. 13-23
Author(s):  
G.U. Akimbekova ◽  
◽  
A.B. Baymuhanov ◽  
U.R. Kaskabaev ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Dairy Industry ◽  
Raw Material ◽  
Agricultural Cooperatives ◽  
Milk Processing ◽  
Existing Problems ◽  
Technological Chain ◽  
The Republic ◽  
Production Capacities ◽  
Potential Reserve

The purpose-on the basis of the analysis of the current state and location of enterprises in the dairy industry of the republic and Almaty region, in particular, to identify the main factors that hinder its development, to develop recommendations for solving the existing problems. Methods - monographic, computational-constructive, analytical, economic-statistical, logical generalization. Results - research confirms the underdevelopment of the infrastructure for effective promotion of dairy products from producer to consumer along the production-processing-sale technological chain, especially primary milk processing; often there is a discrepancy between the required proportions between the existing production capacities of milk processing enterprises and the level of development of their raw material zones. Based on production potential of each district of a specific region and calculation of the population's demand for dairy products, a forecast for creation of agricultural cooperatives (APC) of dairy direction for purification of milk from mechanical impurities, cooling, storage and transportation in the context of districtsis presented. It is necessary to create 77 APC for the period 2021-2022, incl. 64 cooperatives for primary milk processing. Conclusions - it is recommended to merge small farms into agricultural cooperatives. The economic efficiency of organizing a cooperative milk collection point at the district level has been justified. Based on the study of the existing schemes for location of milk processing enterprises, proposals have been developed for the localization of new cooperative milk collection points in the territorial units of the region. Dairy industry enterprises need investments to renew their fixed assets. The authors note that the possibilities and advantages of cooperative principles and the potential reserve of agricultural cooperation are not yet fully realized.

scholarly journals Fermented drinks of HippophaeRhamnoides as a way of innovative development of agriculture in Altai region

2020 ◽  
Vol 176 ◽  
pp. 01013
Author(s):  
Evgeny Rozhnov ◽  
Marina Schkolnikova ◽  
Vladimir Popov
Keyword(s):  
Dairy Products ◽  
Culture Medium ◽  
Raw Materials ◽  
New Technology ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Biosynthetic Activity ◽  
Horticultural Crop ◽  
Industrial Processing ◽  
Ascorbic Acids

One of the technological innovations nowadays is the development of industrial processing of agricultural raw material, manufacturing process leading to lower risks – «Low/No/Reduced» and «Better-for-you». This may be done by light processing of raw materials and use of traditional technologies, i.e. fermentation of craft beverages by natural symbiotic cultures Oryzamycesindichiand Medusomycesgisevi (kombucha). The recent years saw a worldwide interest to a horticultural crop called Hippophaerhamnoides (sea-buckthorn) as it is eco-friendly and healthful. Its fruits have a special smell and taste, are reach in carotene, carotenoids, tocopherols, ascorbic acids, polyphenols. The composition is the reason why it is used for foodstuff, i.e. pastry, dairy products, unclarified juice. Production of beverages fermented by natural symbiotic cultures and local orchard products is a new direction in Russia. The supplies are limited which means that the research is relevant. The aim of the research is to study the possibility of usage ofjuice of Hippophaerhamnoides fruits in the new technology of soft drinks production fermented by Oryzamycesindichi and Medusomycesgisevi. A single nutritious substrate for Oryzamycesindichi and Medusomycesgisevi symbiotic cultures cultivation was proved impossible to be produced. Still the possibility to replace polyphenols of the Medusomycesgisevi by those of the sea-buckthorn juice must be analyzed.Sea-buckthorn juice added in a culture medium fermented by Oryzamycesindichi and Medusomycesgisevi symbiotic cultures increases biosynthetic activity of acidforming bacteria. This tangibly improves organoleptic properties of the fermented soft beverages produced. Besides, the technology of Oryzamycesindichi and Medusomycesgisevi production presupposes no clarification which makes the process of the Hippophaerhamnoides use significantly easier. The research helped to identify that the sea-buckthorn juice used in a must fermented by Medusomycesgisevi has many advantages. Namely more comprehensive utilization of carbohydrate, a higher level of reduction of organic acids, and decrease of the time of technological process (24 hours less).

Some Ecological Problems of Development of Mineral Raw Materials in Amurskaya Oblast’

2014 ◽  
Vol 989-994 ◽  
pp. 1305-1308
Author(s):  
Lyudmila Timopheevna Krupskaya ◽  
Valentina Pavlovna Zvereva ◽  
Oleg Olegovich Panfilov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Mining Enterprise ◽  
Ecological Problems ◽  
Processing Wastes ◽  
Negative Effect ◽  
Zone Of Influence ◽  
High Concentrations ◽  
Plant Processing ◽  
Innovation Approach

The paper considers some ecological problems of the gold-mining enterprise in Amurskaya Oblast’. The investigations have revealed the technogenic pollution of the soil-grounds, air basin, and vegetation under the action of the processing wastes. High concentrations of heavy metals were found in the soils and vegetation in the zone of influence of the plant processing heavy concentrates at a distance of 100 and more meters. They are 2 to 90 times higher than the background values practically in all directions from the technogenic object. High TM concentrations were found also in the soils of building zone. Using the innovation approach we have elaborated the measures for decreasing the pollution negative effect on the habitat. We propose a new way of reclamation of the lands disturbed by the wastes of the mineral raw material processing with the use of the mixed bark-compost of the forest industry wastes.

scholarly journals Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1794
Author(s):  
Rodney J. Feliciano ◽  
Géraldine Boué ◽  
Jeanne-Marie Membré
Keyword(s):  
Climate Change ◽  
Supply Chain ◽  
Dairy Products ◽  
Dairy Industry ◽  
Mitigation Strategies ◽  
Raw Material ◽  
Quantitative Microbial Risk Assessment ◽  
Microbial Safety ◽  
Microbial Infection ◽  
The Impact

Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change-resilient dairy industry.

scholarly journals DAIRY INDUSTRY OF THE EAST KAZAKHSTAN REGION: STATE AND PROSPECTS

2020 ◽  
Vol 4 ◽  
pp. 133-139
Author(s):  
ZH.H. KAZHIEVA ◽  
Keyword(s):  
Milk Production ◽  
Milk Yield ◽  
Dairy Products ◽  
Raw Materials ◽  
Dairy Industry ◽  
Production Capacity ◽  
Integrated Approach ◽  
Medium Size ◽  
East Kazakhstan ◽  
The Republic

As a result of the study of the state and problems in the dairy industry of the East Kazakhstan region - the leading region for production of dairy products in the country, development of dairy cattle breeding in the Republic of Kazakhstan and East Kazakhstan region from 2010-2019 was analyzed, using indicators of gross milk yield, average annual cow population, milk yield per cow, structure of milk production in the region by categories of farms. The dynamics of production of dairy products in the region is considered based on the analysis of the volumes of milk production and main types of dairy products; assessment of the level of the average annual production capacity of enterprises, population's demand for dairy products and its actual consumption is presented. Along with this, the main problems of the development of dairy industry in the region are identified: low level of utilization of production capacities, shortage and low quality of used raw materials that do not meet the requirements of sanitary standards, an outdated material and technical base, and ways of solving them are proposed. The formation of specialized dairy farms of large and medium size, the development of agricultural cooperation will contribute to the provision of raw materials for dairy factories in the region. State support and stimulation of the activities of these forms of management will increase production of raw materials for the dairy industry in the region, improve its quality, as a result of compliance with sanitary and hygienic requirements, carrying out veterinary and breeding work at the required level, as well as integrated approach to ensuring employment of rural population and food security of the country.

scholarly journals Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

2019 ◽  
Vol 81 (3) ◽  
pp. 145-150
Author(s):  
K. A. Kanina ◽  
O. N. Krasulya ◽  
N. A. Zhizhin ◽  
E. S. Semenova
Keyword(s):  
High Frequency ◽  
Dairy Products ◽  
Raw Materials ◽  
Acoustic Cavitation ◽  
Raw Milk ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

scholarly journals DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
N. E. Posokina ◽  
N. M. Alabina ◽  
A. Yu. Davydova
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Raw Materials ◽  
Research Work ◽  
World Market ◽  
Raw Material ◽  
Sesame Seeds ◽  
Functional Beverages ◽  
Poppy Seeds ◽  
Functional Drink

Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its nutritional and biological value, in order to create functional beverages. The analysis of the world market of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were analyzed: cashew nuts, cannabis fruits, sesame and poppy seeds, almond kernels, buckwheat seeds and oats, soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well as the composition of fatty acids of the specified raw materials was presented. The conclusion is made about the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results of research work on the creation of a functional drink based on sesame seeds, provides information about the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame milk when used regularly can help prevent diseases of the car-diovascular system, the gastrointestinal tract, the musculoskeletal system.

scholarly journals Dampak Krisis Ekonomi Terhadap Kinerja Industri Susu Segar Dalam Negeri = The Impact of Economic Crisis Toword The Performence of Domestic Dairy Industry

Agro Ekonomi ◽  
2016 ◽  
Vol 10 (1) ◽  
pp. 34
Author(s):  
Dewa K.S Swastika ◽  
Nyak Ilham ◽  
Ikin Sadikin
Keyword(s):  
Economic Crisis ◽  
Raw Materials ◽  
Dairy Product ◽  
Dairy Industry ◽  
Production Capacity ◽  
Raw Material ◽  
High Price ◽  
Efficient Technology ◽  
Fresh Milk ◽  
The Impact

The Indonesian Dairy Industry wa.s well developed until mid 1997, due to some government protective policies, such as credit far imported dam cattle. and domestic market security. (;orernment determined the Milk Ratio (the ratio between domestic fresh milk and imported milk) that should he satisfied/ by the multinational milk processors (IPS) to run their milk processing lactories. However, the domestic .fresh milk production was not sufficient to meet the raw material far their Jactories. Therefore, in 1996, about 67% of raw materials has w he imported, especially from Australia and New Zealand, At least there were m.o/actors resulting a high import of dairy product. First, the domestic dairy production capacity was limited: second the Indonesian dairy industry was considered as inefficient, so that the price of domesticfresh milk was claimed to be more expensive compared to imported milk. The economic crisis starting from mid 1997, resulting in a high price of imported dairy cattle and feed. On the other hand, this crisis also resulting in a significant increase in price of imported milk. Therefore, the demand for domestic fresh milk by IPS was significantly increased The observations in 6 milk cooperatives (in East and West Java) showed that since economic crisis, all fresh milk offered by all cooperatives to IPS was absorbed. Even IPS provided some incentives (higher price and bonus).* the farmers who have a better quality of milk. There was also price adjustment given by IPS from about Rp. 600 hr in 1996 97 to about Rp. 900 and then about Rp. 1100 ltr in 1998 99. However, the farmers was still complaining. because if they compare milk price to rice price, they recognize that before crisis I liter milk was equivalent to 0.6 kg rice, but after crisis 1 liter milk was equivalent to only 0.4 kg rice. The most important issue that should be anticipated is that "if exchange rate of Rupiah to US Dollar is increased, then imported milk will be cheaper, and IPS will tend to import milk rather than buying domestic fresh milk If this case is happening, it will be a nightmare to farmers who do dairy farm. Therefore, the development and transfer of the more efficient technology in dairy industry should be given a high priority.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Scope of biodiesel from oils of woody plants: a review

Clean Energy ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 89-106
Author(s):  
Baskar Thangaraj ◽  
Pravin Raj Solomon
Keyword(s):  
Woody Plants ◽  
Fossil Fuels ◽  
Edible Oils ◽  
Raw Materials ◽  
Structural Characteristics ◽  
Chemical Properties ◽  
Raw Material ◽  
Biodiesel Production ◽  
Primary Methods ◽  
Environmental Consequences

Abstract Non-edible oils obtained from chosen non-conventional woody plants are considered as potential raw materials for biodiesel production. These plants mostly grow in wastelands. Structural characteristics of these oils as raw material are very much in tune with the properties of biodiesel such as long-chain hydrocarbon, having an adequate level of unsaturation with branched chain. Four primary methods are being followed to make biodiesel from vegetable oil. They are direct use through blending, microemulsion, thermal cracking (pyrolysis) and transesterification. Non-edible oil would eliminate the issue of food vs fuel. The biodiesel manufactured from oils of woody plants may partially reduce the demand for liquid-fuel energy and addresses the environmental consequences of using fossil fuels. Oil from a total of 17 species of woody plants (Angiosperms) belonging to 14 families are considered in this paper. The habit, habitat and geographical distribution of each species are also presented. The physico-chemical properties of their oil, with special reference to the fatty-acid profile that ultimately decides the characteristics of the biodiesel prepared from them, are reviewed.

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