scholarly journals Optimization of the sales flow of dairy products at retail

2020 ◽  
pp. 35967-35971
Keyword(s):  
Dairy Products ◽  
Animal Origin ◽  
Flow Mapping ◽  
Process Flow ◽  
Ishikawa Diagram ◽  
Critical Problems ◽  
Cheese Products ◽  
Quality Tools ◽  
A Company

The work presents a study that aims to analyze certain products in a company in the commercial branch of dairy products of animal origin. Analyzes will be carried out on the sliced cheese products, the butter jar and the chocolate drink, as they present more critical problems in relation to the recipe. Through the analysis of these products, there will be a demonstration of results in the verification of their quality. To make a study with better sales rates, we will use some tools used in the classroom. The quality tools, Ishikawa diagram, Pareto diagram and 5W will be used, as they will determine the causes of the problem of the low revenue of these products. In addition, process flow mapping will be used to describe how the sales sector approach is effect. With this, the study seeks to present a proposal for improvement in increasing the percentage of revenue of this company and the popularization of these certain products in the market, in addition to bonus its employees through the fulfillment of goals that will be established.

scholarly journals Stencil control in the automatic insertion of a PIM Company

2020 ◽  
Vol 8 (10) ◽  
pp. 417-440
Author(s):  
Cláudio César Vasconcelos Barros ◽  
Jonas Gomes da Silva
Keyword(s):  
Qr Code ◽  
Process Data ◽  
Bar Code ◽  
Ishikawa Diagram ◽  
Manufactured Products ◽  
Quality Tools ◽  
A Company ◽  
Computerized System

The article evaluated the control of Stencil in the subprocess of Printing of the SMD line of a company located in the Industrial Pole of Manaus (PIM), to provide subsidies to develop a computerized system. With computerization, the focus of employees will be directed to the activities of production and quality of manufactured products, also, the collection of process data, done in real-time, will allow managers to better monitor and take actions in the process. To this end, a case study, bibliographic research of articles, dissertations, and theses involving the theme, and documentary research (forms, records, etc.) with the sectors involved were used. The descriptive statistics method was applied, quality tools were used, aimed at identifying and solving problems such as PDCA, Pareto, Ishikawa Diagram, flow chart, and 5W2H. A study of the activities related to the control of the Stencil was carried out, of the documentation used in the process, as well as of the factors and causes related to the effective Stencil control. Among the results, 24 causes affect the performance of the Stencil control, concluding that the main failures were human, due to the prioritization of production goals by the employees, leaving the other activities in the background, which is why the 24 guidelines proposed for the computerization of this process become relevant, some of which are: defining means to identify each Stencil using a bar code or QR code; do not allow the use of the Stencil if one of the activities unfinished in the process; stop production when an activity is not performed; digitize the documents used in this process; create an automatic notification to those responsible, when an action is necessary, etc.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

Ferramentas da qualidade nos processos gerenciais de serviços de saúde

2021 ◽  
Vol 5 (9) ◽  
pp. 62-67
Author(s):  
Juliana Araújo do Espírito Santo ◽  
Keli Bahia Felicíssimo Zocratto
Keyword(s):  
Quality Management ◽  
Service Management ◽  
Health Sciences ◽  
Inclusion Criteria ◽  
Management Tools ◽  
Scientific Publications ◽  
Ishikawa Diagram ◽  
Management Processes ◽  
Continuous Use ◽  
Quality Tools

Trata-se de revisão integrativa, que buscou verificar na literatura as ferramentas de gestão da qualidade mais utilizadas nos serviços de saúde brasileiros, a partir de publicações científicas da base do Banco de Descritores de Ciências da Saúde (DeCS) da Biblioteca Virtual em Saúde (BVS), entre 2000 e 2019. Seguindo os critérios de inclusão, totalizaram-se 13 estudos selecionados para análise, dos quais 85% (11 artigos) foram realmente utilizados para alcance do objetivo final deste trabalho. As ferramentas de qualidade mais citadas foram PDCA, método 5W2H, diagrama de Ishikawa e brainstorming. Percebe-se que há um movimento crescente em direção a utilização mais contínua das ferramentas, especialmente no que tange a responsabilidade em melhorar resultados. A gestão da qualidade é a principal maneira de um gestor criar um ambiente adequado tanto para os funcionários e clientes, como para receber as acreditações.Descritores: Gestão da Qualidade, Processos Gerenciais, Ferramentas da Qualidade. Quality tools in health service management processesAbstract: This is an integrative review, which sought to verify in the literature the most used quality management tools in Brazilian health services, based on scientific publications from the database of Health Sciences Descriptors (DeCS) of the Virtual Health Library (VHL), between 2000 and 2019. Following the inclusion criteria, there were 13 studies selected for analysis, of which 85% (11 articles) were actually used to achieve the final objective of this work. The most cited quality tools were PDCA, method 5W2H, Ishikawa diagram and brainstorming. It is noticed that there is an increasing movement towards more continuous use of tools, especially with regard to the responsibility to improve results. Quality management is the main way for a manager to create an appropriate environment for both employees and customers, as well as for receiving accreditations.Descriptors: Quality Management, Management Processes, Quality Tools. Herramientas de calidad en los procesos de gestión de servicios de saludResumen: Esta es una revisión integradora, que buscó verificar en la literatura las herramientas de gestión de calidad más utilizadas en los servicios de salud brasileños, con base en publicaciones científicas de la base de datos de Descriptores de Ciencias de la Salud (DeCS) de la Biblioteca Virtual en Salud (BVS), entre 2000 y 2019. Siguiendo los criterios de inclusión, hubo 13 estudios seleccionados para el análisis, de los cuales el 85% (11 artículos) se utilizaron realmente para lograr el objetivo final de este trabajo. Las herramientas de calidad más citadas fueron PDCA, método 5W2H, diagrama de Ishikawa y lluvia de ideas. Se observa que hay un movimiento creciente hacia un uso más continuo de las herramientas, especialmente con respecto a la responsabilidad de mejorar los resultados. La gestión de calidad es la forma principal para que un gerente cree un ambiente apropiado tanto para empleados como para clientes, así como para recibir acreditaciones.Descriptores: Gestión de Calidad, Procesos de Gestión, Herramientas de Calidad.

scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

scholarly journals Determination of Cyclopropane Fatty Acids in Food of Animal Origin by 1H NMR

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Veronica Lolli ◽  
Angela Marseglia ◽  
Gerardo Palla ◽  
Emanuela Zanardi ◽  
Augusta Caligiani
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Cyclopropane Ring ◽  
Food Sources ◽  
Animal Origin ◽  
Animal Fats ◽  
H Nmr ◽  
Cyclopropane Fatty Acids ◽  
Food Of Animal Origin ◽  
Full Scan

Cyclopropane fatty acids (CPFAs) are unusual fatty acids of microbial origin, recently detected in milk and dairy products. CPFAs have been demonstrated to be interesting molecular markers for authentication of dairy products obtained without ensiled feeds. Moreover, they can also be recognized as a new secondary component of human diet. Information is lacking on the presence of cyclic fatty acids in other food sources. Cyclopropane fatty acids have been detected by GC-MS analysis in cheese and other animal fats in concentration ranging from 200 to 1000 mg/kg fat, but in some cases, the complex fatty acid profile and the possible presence of interfering peaks make the separation not straightforward and the quantification uneasy. Therefore, a new reliable 1H NMR method was developed to detect and measure CPFA content in different foods of animal origin, based on the detection of the characteristic signals of cyclopropane ring. The 1H NMR (600 MHz) method showed detection limits comparable with those of full scan GC-MS, and it allowed the identification and quantitation of the cyclopropane fatty acids in different foods.

Sign in / Sign up

Export Citation Format

Share Document