scholarly journals CURRENT TRENDS OF DAIRY MARKET DEVELOPMENT

2021 ◽  
Author(s):  
Liudmyla Pavlovska ◽  
Kateryna Kaschuck
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Dairy Industry ◽  
Weighted Average ◽  
Value Added ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Market Development ◽  
Dairy Market

The conducted research testifies to the significant influence of modern events on the dairy market development both in Ukraine and in the whole world. In the dairy industry of Ukraine, there is a significant crisis deepening: there is a tendency to reduce the number of cows and, consequently, reduce the raw milk production. Key indicators of the dairy industry continue to decline. The article covers the main modern market’s tendencies of dairy products development. The most important among them are: a significant increase in the weighted average price of raw materials for the dairy industry – raw milk; reduction of dairy products sales in general in small packages; increase in butter and hard cheeses consumption and gradual decrease in drinking milk consumption, fermented products, dairy drinks, as well as soft cheeses (cottage cheese); changing the range of desserts from drinking versions to versions of spoons, flavors, types of additives and forms of packaging; the use of cereal ingredients, crispy, muesli, which will play the role of a healthy snack; increasing consumption of healthy foods that increase resistance to disease; acquisition of lactose-free products’ new value; development of alternative plant-based products; growth of services via the Internet; increasing the role of "clean" label; introduction of new products and tastes that are especially appreciated by consumers; growing interest in long-ripening cheeses; sales growth in the "free from" segment; development of the natural yogurt market; special attention to the preferences of the elderly; the desire for more complex, interactive and green packaging of dairy products with additional features. Despite the deepening crisis in the dairy industry, the widespread introduction of various marketing tools, the introduction of innovations with an emphasis on organic dairy products, whose market is growing every year, will not only keep sales at the previous level, but while taking advantage of new dairy products’ consumer needs and new opportunities, redistribute income and expand the economic activity of dairy enterprises. And the adoption of Law № 6155 is a significant factor in improving the economic situation of food producers, establishing a fair distribution of value added in the producer-processor-consumer chain, ensuring food security and taking into account changes that comply with EU directives.

scholarly journals COMPARISON OF SLOVAK DAIRY PRODUCTS WITH AND WITHOUT ADDED VALUE SOLD BY COMMERCIAL CHAINS

2018 ◽  
Author(s):  
Marek Petriľák ◽  
Ing. Elena Horská ◽  
Jozef Šumichrast ◽  
Jozef Palkovič
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
Raw Material ◽  
Added Value ◽  
Cottage Cheese ◽  
Retail Chains ◽  
The Difference ◽  
Processed Products ◽  
Milk And Dairy Products

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%.

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

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.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

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.

Dairy Products, Produce and Other Non-Meat Foods as Possible Sources of Campylobacter jejuni and Campylobacter coli Enteritis

1986 ◽  
Vol 49 (5) ◽  
pp. 347-351 ◽  
Author(s):  
NOREEN V. HARRIS ◽  
TERRI KIMBALL ◽  
NOEL S. WEISS ◽  
CHARLES NOLAN
Keyword(s):  
Relative Risk ◽  
Campylobacter Jejuni ◽  
Dairy Products ◽  
Puget Sound ◽  
Raw Milk ◽  
Campylobacter Coli ◽  
Milk Consumption ◽  
Group Health ◽  
R Factors

To determine the role of dairy products and produce in the occurence of Campylobacter jejuni and Campylobacter coli (CJC) enteritis, we analyzed dietary histories obtained from 218 persons with Campylobacter enteritis who were diagnosed by culture betwen April, 1982, and September, 1983. For comparison, similar histories were obtained from 526 persons without CJC enteritis. Both ill and well subjects were enrollees of the Group Health Cooperative of Puget Sound (GHC). Raw milk (relative risk (RR) = 4.6) and mushrooms (RR = 1.5) were the only non-meat foods consumed significantly more often by cases than by controls. Cases infected with strains carrying plasmid-mediated tetracyline resistance (R factors) were somewhat more likely (RR = 8.5) than those infected with other strains (RR = 2.5) to have acquired their infections from raw milk (P = 0.03). In this population, approximately 10% of the tetracycline-resistant CJC infections were attributable to raw milk consumption as compared to only 2% of the infections with tetracycline-sensitive strains.

Antibiotic Residue Detection in Milk - A Review

1984 ◽  
Vol 47 (8) ◽  
pp. 647-652 ◽  
Author(s):  
J. R. BISHOP ◽  
C. H. WHITE
Keyword(s):  
Monoclonal Antibody ◽  
Dairy Products ◽  
Dairy Industry ◽  
Raw Milk ◽  
Residue Detection ◽  
The Past ◽  
Antibiotic Residue ◽  
Antibody Technology

Methods for antibiotic residue detection in dairy products, especially raw milk, have greatly improved as to their rapidity, accuracy and sensitivity over the past 30 years. An assay requiring overnight coagulation was available in the mid-1950's, whereas now there is an immunologically-based test using monoclonal antibody technology requiring only 6 min. These advances have not come about without extensive research efforts. The following is an overview of the developments and their significance to the 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 THE ROLE OF INTELLECTUAL PROPERTY IN CHANGING THE ECONOMIC SPECIALIZATION OF UKRAINE

2021 ◽  
Author(s):  
Volodymyr Virchenko ◽  
Yuliia Pakhaieva
Keyword(s):  
Intellectual Property ◽  
Intellectual Capital ◽  
Institutional Environment ◽  
Raw Materials ◽  
Value Added ◽  
Industrial Parks ◽  
Economic Specialization ◽  
Post Industrial ◽  
The Impact

The article is devoted to the study of the nature, features and significance of intellectual property in modern economic systems. The role of intellectual property in stimulating the development of the national economy and changing its specialization in the post-industrial era is analyzed. Authors underlined the fact that Ukraine faces the problem of changing economic specialization in the context of post-industrial transformations in order to ensure an advantageous position in the global competitive environment. The analysis shows that EU countries and the US are trying to export finished products with a high share of value added, while most of Ukraine's export basket is made up of raw materials, which gives our country a losing position in the global economic environment. The role of commercialization of intellectual property and investments in intellectual capital in the structural transformation of the economic system and the formation of the post-industrial system of production is substantiated. The impact of knowledge, information, innovations and intellectual property on the economic growth and competitiveness of the country in modern globalized consumer markets has been investigated. South Korea's experience in the commercialization of intellectual property and the formation of an effective model of specialization is considered. Results of research demonstrated that distinguishing tools as a component of intangible assets of enterprises turned into important factor of its competitiveness in the context of post-industrial transformations. China's experience in supporting the commercialization of intellectual property by creating industrial parks that accumulate foreign direct investment is studied. Analysis of statistics has proved key role of intellectual property in the modern system of public reproduction, and allows to identify a clear link between the volume and dynamics of investment in intellectual capital and profitability of innovative enterprises. The necessity to implement the state policy aimed at changing the economic specialization of Ukraine in the direction of forming a favorable institutional environment for the implementation of innovative and technological potential has been substantiated.

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