scholarly journals MILK AND DAIRY PRODUCTS MARKET IN AKMOLA REGION OF KAZAKHSTAN

2020 ◽  
Vol 4 ◽  
pp. 125-132
Author(s):  
B.K. NASSYRKHANOVA ◽  
◽  
A.S. BELGIBAYEVA ◽  
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Raw Milk ◽  
Raw Material ◽  
Material Base ◽  
Agricultural Enterprises ◽  
Close Relationship ◽  
Dairy Cattle Breeding ◽  
Effective Development ◽  
Milk And Dairy Products

Recommendations for solving the problems of sustainable development of milk and dairy products market in the region are based on the study of its current state and promising directions. The dynamics of production of milk and its processing products, export and import, livestock and productivity of cows is analyzed. The contribution of various categories of farms to the receipt of raw milk has been studied, while the lag in milk yield in farms and households from agricultural enterprises has been revealed. The analysis of expenses in agricultural enterprises is presented, as well as the structure of material costs. The main problems of effective development of the industry of dairy cattle breeding include tendency to reduce the area under fodder crops; a weak feed base and increase in feed prices, which leads to the increase in the cost of milk; reduction in the number of dairy cows; small commodity farms, that is, the concentration of main volumes of milk production in households where the introduction of intensive innovative technologies is difficult; seasonality of the process; non-observance of veterinary and sanitary standards. The regional features of location of dairy processing enterprises have been investigated, confirming the close relationship between the development of the dairy industry and the raw material base. Those of them have been identified, which account for the largest share in production of the range of dairy products. The organizational structure of the milk processing enterprise "Gormolzavod" LLP was studied, the calculation of butter was made using its own raw materials. The competitive advantages of the processing enterprises of the region are revealed.

scholarly journals Organizational and economic relations in the chain supply of milk and dairy products

2020 ◽  
pp. 73-82
Author(s):  
I. Paska ◽  
Yu. Grinchuk ◽  
I. Artimonova
Keyword(s):  
Supply Chain ◽  
Dairy Products ◽  
Raw Materials ◽  
Dairy Product ◽  
Raw Milk ◽  
Raw Material ◽  
Production Cycle ◽  
Economic Interests ◽  
Economic Relations ◽  
Milk And Dairy Products

The article discusses the organizational and economic relations between the participants in the supply chain of milk and dairy products. Generally, organizational and economic relations are a set of relations between the participants of the dairy products chain, which are formed in the process of production, distribution and sale to consumers, as a result of which the economic interests of all its participants are realized. The peculiarities of dairy products of the chain are systematized and the basic principles, conditions for their balanced development are determined, contributes to the coordination of the economic interests of all its participants. It has been proved that economic interest is an important component of organizational and economic relations in the supply chain of milk and dairy products, and its main elements are: prices for raw materials and fnished products, costs of production, processing of raw materials, transportation, terms of mutual settlements, material interest of personnel, norms of fulfllment of contractual obligations, risks and the like. Review of the negative factors of organizational and economic relations in the dairy product chain and their impact on the effectiveness of each of its participants. As a tool to increase the production of raw milk, it is proposed to optimize the raw material zones of dairy processing enterprises, develop strategic programs for the development of the industry and stimulate consumer demand, as well as create industry clusters. The calculations for the distribution of costs and income between participants in the supply chain of milk and milk products prove the need to ensure the equivalence of exchange. In order to improve the efciency of the researcher, it was proposed to increase the volume of milk production and processing, as well as to establish mutually benefcial relations between its participants, connected by a single production cycle. The directions of innovation and investment development of the participants in the dairy products chain, especially the link of dairy cattle breeding, are highlighted. It is highlighted that the innovative renewal of the activities of the chain participants is a process of cyclical activities focused on the production of competitive dairy products of a new generation, which will contribute to an increase in turnover in order to obtain the highest proft of the chain participants and satisfy the demand of consumers with different income levels. Key words: dairy products chain, chain participants, exchange equivalence, organizational and economic relations.

scholarly journals RESEARCH OF THE RAW MATERIAL BASE IN THE VINNITSA REGION

2019 ◽  
pp. 40-46
Author(s):  
Alla Solomon ◽  
Yurii Polievoda ◽  
Mariana Bondar
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Animal Health ◽  
Raw Milk ◽  
First Grade ◽  
Raw Material ◽  
Hazardous Substances ◽  
Material Base ◽  
Mineral Salts

The safety of milk and dairy products as a whole can be determined by a comprehensive indicator - animal health. Thus, in accordance with modern international requirements, the farm where raw milk is produced for the production of dairy products must: comply with the rules of hygiene and veterinary sanitation; meet the requirements of good manufacturing practice; carry out identification and registration of animals; ensure proper documentation on the receipt of feed, hygiene and sanitation of medicines; to monitor in the pre-fermer laboratory the quality and safety of milk; compulsory registration of feeds coming from animals because of the feed that can cause human health hazardous substances (hormones, antibiotics, etc.); record veterinary medicinal products used for the treatment of animals; to record the occurrence of those diseases in animals that threaten the safety of milk. EU standards require strict compliance with food safety and quality requirements. The country, which cannot keep track of all stages of production, is closed to the European market. The analysis of quality indicators of milk received for processing is made. It has been established that milk from households has low quality indicators. Higher- and first-grade milk comes from agricultural enterprises. Milk quality means its high hygienic performance, the content of a certain amount of protein, fat, vitamins, enzymes, hormones, mineral salts and other substances. It should not contain any neutralizing substances (antibiotics, soda, hydrogen peroxide). The content of heavy metals, pesticide residues should not exceed the maximum permissible level. Therefore, the safety of raw materials is a guarantee of the safety of finished products in the domestic market and its competitiveness in foreign markets.

Development of dairy productions in the regions of Ukraine: raw material aspect

2020 ◽  
pp. 42-51
Author(s):  
Svitlana Ishchuk ◽  
Olena Lyakhovska
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Food Industry ◽  
Raw Milk ◽  
Raw Material ◽  
Dairy Production ◽  
Material Base ◽  
Agricultural Enterprises ◽  
Dairy Processing ◽  
Domestic Food

The production of milk and dairy products is a significant segment of the domestic food industry with a share of 14% in its structure. During 2014-2019, the volume of dairy production in Ukraine decreased by 15.68%, which caused the loss of 5 positions in the world ranking by this indicator. The purpose of the article is to determine the development potential of dairy production in Ukraine in the regional context based on the raw material supply. According to the results of the research, higher efficiency of agricultural enterprises (the share of which in the structure of raw milk production in Ukraine was less than 30%) as compared to households was found. Comparative estimates show that the regional structure of dairy products is more geographically concentrated than the structure of raw milk production. According to the results of grouping of regions of Ukraine by the volume of production of raw milk and its industrial processing products, only four regions had high complex potential in this segment in 2019, two – milk processing potential, six – raw milk potential, while the potential of the remaining 12 regions was insignificant. The transformation of commodity and geographic structures of export-import operations with dairy products in Ukraine was investigated. The main problems of the dairy processing segment of the domestic food industry were identified, namely: insufficient potential and poor quality of the raw material base for industrial dairy processing; interaction imbalance between suppliers of raw milk and industrial producers; the presence of a shadow segment and a high degree of falsification in the domestic dairy market; etc. A number of mechanisms were proposed to further enhance the dairy sector development in Ukraine. The basic directions of state support for agricultural enterprises producing raw milk and industrial enterprises producing dairy products were outlined.

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%.

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 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 Optimization of quality indicators of raw milk and dairy products

2021 ◽  
Vol 282 ◽  
pp. 06007
Author(s):  
Tatiana Ananeva ◽  
Vera Ostroukhova
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Milk ◽  
Raw Material ◽  
Expert Assessment ◽  
Chemical Parameters ◽  
Milk Processing ◽  
Microbiological Safety ◽  
Physico Chemical ◽  
Milk And Dairy Products

Milk is a part of many food products. In the expert assessment of raw material quality, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of gastrointestinal tract diseases. The experiment was conducted on the basis of the Educational and Production Livestock Complex of the FSBEI HE RSAU – MAA n.a. K.A. Timiryazev (city of Moscow). The purpose of the study is to optimize the quality indicators of raw milk and dairy products. A method of raw milk processing has been studied to reduce the number of potentially dangerous microorganisms in the products produced from it. The fact of changes in organoleptic and physico-chemical parameters under the influence of an electromagnetic field is established; the quantitative and qualitative composition of milk and yogurt microorganisms is assessed. The article describes the issues of ensuring the microbiological safety of raw milk and suggests a method for optimizing the sanitary and hygienic indicators of dairy products, in accordance with the current requirements of regulatory documents.

scholarly journals New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

2020 ◽  
Vol 50 (3) ◽  
pp. 525-535
Author(s):  
Khamid Gilmanov ◽  
Vladislav Semipyatniy ◽  
Alana Bigaeva ◽  
Ramil Vafin ◽  
Svetlana Turovskaya
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Rflp Analysis ◽  
Raw Milk ◽  
Raw Material ◽  
Technological Properties ◽  
Additional Indication ◽  
Casein Gene ◽  
Pcr Rflp

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological properties comply with strict indicators. ϰ-casein gene is a basic milk protein. Its allelic variants affect milk productivity, as well as its composition and technological properties, e.g. cheeseability and heat resistance. The research objective was to develop a new method for determining the ratio of the relative proportions of selection-significant kappa-casein gene alleles in bulk cow’s milk powder by means of molecular genetics and bioinformation system. The method can help to test raw materials for further processing rationality. Study objects and methods. The research included a genetic analysis of samples of bulk whole milk powder, bulk powdered skimmed milk, and bulk raw milk. The developed method involved DNA extraction, combined PCR-RFLP technique, electrophoretic results, and analysis detection of information data using new mathematical algorithms and software. Results and discussion. The ratio of the relative proportions of the kappa-casein gene alleles in milk powder was determined using primer sets JK5 and JK3, as well as restriction endonuclease HinfI for PCR-RFLP analysis. The experiment showed satisfactory reproducibility and interpretation of the obtained data. The program provided a ratio calculation of the kappa-casein gene alleles relative proportions in the studied milk powder samples, expressed as a percentage of the A allele proportion with additional indication of the absolute and relative errors. It also placed the information block of the generated numerical indicators into the percentage scale. Conclusion. The developed methodology was implemented by a set of laboratory procedures. The new specialized program “Calculation of the relative proportions ratio of ϰ-casein alleles in bulk milk” is on open access. It provides a correct and prompt data interpretation, generated during the analysis of dry milk raw materials of bulk origin.

RUSSIAN DAIRY PRODUCTS: THE EVOLUTION OF IDENTIFICATION

2021 ◽  
Author(s):  
И.А. МАКЕЕВА ◽  
Н.В. СТРАТОНОВА ◽  
Н.С. ПРЯНИЧНИКОВА ◽  
З.Ю. БЕЛЯКОВА
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Dairy Product ◽  
Starter Cultures ◽  
Raw Material ◽  
Mass Fractions ◽  
Technological Developments ◽  
The Cost ◽  
Milk And Dairy Products

На современном рынке молочной продукции наметилась тенденция к удешевлению за счет подмены дорогостоящих компонентов и процессов бюджетными. Потребность технологических разработок определяет маркетинг, руководствуясь потребительскими предпочтениями и экономической составляющей. Российские молочные продукты, произведенные из классического сырья по традиционным технологиям, зачастую подвергаются фальсификации аналогичными продуктами с пониженными массовыми долями жира и белка, заменой молочных компонентов и живых заквасочных культур вследствие отсутствия системы идентификационных характеристик. Идентификация продукции является неотъемлемой частью оценки (подтверждения) соответствия и главным средством борьбы с фальсификацией. Критериями идентификации выступают регламентированные показатели продукта. В ТР ТС 033/2013 «О безопасности молока и молочной продукции» включено понятие «национальный молочный продукт», однако отсутствуют критерии идентификации продукции этой группы. Цель настоящей работы – поиск уникальных характеристик российских молочных продуктов и классических технологий, выделяющих их среди аналогичной продукции. В качестве метода применен ретроспективный анализ литературы с глубиной поиска до 1930-х гг. Прослеженный период развития идентификации молочных продуктов выявил в качестве критериев сырьевой, технологический признаки, а также вид упаковки. Выявленные критерии будут положены в основу при формировании системы идентификации российских молочных продуктов. In the modern market of dairy products, there is a tendency to reduce the cost of replacing expensive components and processes with budget ones. The need for technological developments is determined by marketing, guided by consumer preferences and the economic component. Russian dairy products produced from classic raw materials using traditional technologies are often falsified with similar products with reduced mass fractions of fat and protein, replacing dairy components and live starter cultures due to the lack of a system of identification characteristics. Product identification is an integral part of the assessment (confirmation) of compliance and the main means of combating falsification. The identification criteria are regulated product indicators. In TR CU 033/2013 “On the safety of milk and dairy products” includes the concept of “national dairy product”, but there are no criteria for identifying products of this group. The purpose of this work is to search for unique characteristics of Russian dairy products and classic technologies that distinguish them from similar products. The method used is a retrospective analysis of the literature with a search depth of up to the 1930s. The traced period of development of the identification of dairy products revealed the raw material, technological characteristics, as well as packaging as criteria. The identified criteria will form the basis for the formation of a system for identifying Russian dairy products.

scholarly journals FUNCTIONING OF DAIRY CATTLE BREEDING OF AGRICULTURAL ENTERPRISES IN THE CONDITIONS OF UKRAINE'S MEMBERSHIP IN THE WTO

2021 ◽  
pp. 74-81
Author(s):  
Serhiy Shupyk
Keyword(s):  
Dairy Cattle ◽  
Dairy Products ◽  
Raw Milk ◽  
Dairy Farming ◽  
State Regulation ◽  
State Support ◽  
Cattle Breeding ◽  
Dairy Cattle Breeding ◽  
Technical Regulations ◽  
Milk And Dairy Products

Introduction. Prospects for dairy farming from Ukraine's accession to the WTO will be formed under the influence of: implementation of WTO agreements governing the production of milk and dairy products and trade; conditions of Ukraine's membership in the WTO and concluded agreements; the current state of dairy farming and the domestic market of milk and dairy products, especially the level of competitiveness of national producers. Methods. The following methods and techniques were used to implement the tasks set in the study: monographic method – in studying the experience of countries around the world on the formation of trends in livestock, institutions and substantiation of forms and methods of state regulation of the industry in them; method of generalization – in the process of determining the substantive characteristics of economic categories and interpretations of the theoretical apparatus of the study; abstract and logical, constructive methods – during the development of directions for improving state support for the development of dairy farming. Results. Despite certain problems of harmonization of domestic legislation on milk quality to European requirements, there is a problem of developing technical regulations “Raw milk”. We believe that the technical regulations should define mandatory requirements for raw milk and technological processes of its production. The requirements of the proposed Regulation are mandatory for all economic entities engaged in the production, procurement, storage, transportation, sale and disposal of milk, regardless of ownership and subordination. Discussion. Prospects for the revival of dairy farming lie in the development of state and regional support measures, including the introduction of a mechanism for subsidies for the growth of dairy and beef cows, the introduction of grant support for family farms and the implementation of state control measures for high-quality milk production. Keywords: dairy cattle breeding, agricultural enterprise, WTO, state support, technical regulations.

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