scholarly journals Some economic indicators of production of cow's milk in the Republic of Serbia

2021 ◽  
Vol 68 (1) ◽  
pp. 113-126
Author(s):  
Robert Radišić ◽  
Zorica Sredojević ◽  
Predrag Perišić
Keyword(s):  
Milk Production ◽  
Cow’S Milk ◽  
The European Union ◽  
Family Farms ◽  
Cattle Breeding ◽  
Cow's Milk ◽  
The Subject ◽  
The Republic ◽  
One Year

The subject of this research is cattle breeding with a focus on the production of cow's milk in the Republic of Serbia. The main goal is to analyze the state and trends of cow's milk production in Serbia during the last ten years in relation to production in Europe, the European Union and the world. Data from the SORS, FAO databases, etc. were used. In Serbia, 908,102 head of cattle are raised on 177,552 family farms, ie, an average of 5.11 head of cattle per farm. The number of cattle has dropped by more than 200,000 head over the last decade. In the total milk production in Serbia, cow's milk accounts for 96.84%. The average milk yield of cows in Serbia is far below the European average. The highest average amount of milk is recorded in the Belgrade region, where 5,335 liters per milking head are produced in one year. The quality of cow's milk in Serbia is far below EU standards, which is a key restriction on exports.

scholarly journals Physicochemical characterization and correlation of raw cow’s milk according to classification assigned in Panama

2021 ◽  
pp. 939-948
Author(s):  
Pablo Montero-Prado ◽  
Giancarlo Antonio Ruiz-Morales ◽  
Anibal Fossatti-Carrillo
Keyword(s):  
Physicochemical Characterization ◽  
International Standards ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Random Samples ◽  
The Republic ◽  
Raw Cow’S Milk

Introduction. Currently, there are no bibliographic or statistical records that allow establishing a correlation between the physical-chemical quality characteristics of raw cow’s milk produced in the Republic of Panama and the classification it receives. Objective. To characterize and quantify the physical-chemical parameters of the quality of raw cow’s milk and correlate these characteristics with the classification that milk receives in Panama. Materials and methods. A stratified sampling was carried out according to the classification of raw cow´s milk (grade A, B, and C), 48 of grade A, 71 of grade B, and 393 of grade C. Random samples were taken in Cocle, Veraguas, Herrera and Los Santos during the rainy season from June to September 2018. In the Chiriquí province, the sampling was conducted during the dry season, from January to March 2019. In addition, it was necessary to have at least 512 producers or farms, so that the analysis reached a confidence level of 95 %, a standard deviation of 5 %, and a limit of error of 5 %. Results. The values found allow us to consider that the milk produced in Panama has the physical-chemical characteristics according to international standards. The correlation analysis indicated that the protein had a high relationship with solids non-fat (SNF), density (D), and lactose (L) (0.93, 0.91, and 0.96, respectively); also L is strongly related to SNF and D (0.94 and 0, 91, respectively). Conclusions. The analysis of variance did not allow to establish significant differences between the three existing classifications in the country, which allow a distribution of milk according to the grades of these parameters. However, it was possible to establish the existing correlation between some of these parameters.

scholarly journals Evaluation of Microbiological and Compositional Quality of Raw Cow’s Milk (Household and Bulk) in Lankapura, Polonnaruwa, Sri Lanka

2021 ◽  
Vol 3 (1) ◽  
pp. 166-175
Author(s):  
G. D. D. K. Gunasena ◽  
B. A. M. P. Siriwardhana
Keyword(s):  
Milk Production ◽  
Statistical Significance ◽  
Milk Quality ◽  
Cow’S Milk ◽  
Small Scale ◽  
Cow's Milk ◽  
Milk Samples ◽  
Bulk Milk ◽  
Compositional Quality

Purpose: At present, in Lankapura, there is a tremendous development in dairy sector. But milk quality issues were raised by the milk consumers and producers who collected milk from Lankapura. Although, measures have been taken to increase the milk production, the quality of milk has not been thoroughly evaluated in area. Research methodology: This study was carried out to evaluate the microbiological, compositional quality of cow’s milk collected from small scale farmers (25) and bulk milk tanks (25 samples) in the study area and to collect data about knowledge of farmers on clean milk production practices. Findings: According to the study, acidity, and average level of bacterial count of household milk production were 0.229±0.029%, 6.193±0.311 log10 CFU/ml respectively and for bulk milk production were 0.294± 0.020%, 6.6427±0.322 log10 CFU/ml respectively. The mean percentage of specific gravity, protein, fat, lactose and SNF for bulk milk samples were 1.029g/ml, 2.740%±0.0866, 4.120%±0.8065, 4.040%±0.1581, 7.6476%±0.34219 respectively and for household’s milk samples were 1.028g/ml, 2.792% ±0.1706, 4.360%±0.7314, 4.032%±0.1973, 7.5716%±0.33726 respectively. When considering management practices of farmers, only 38% farmers cleaned the milking place. Only 28% of farmers maintained proper records. The results indicated that microbiological and compositional quality (except milk fat) were not in acceptable level for both household and bulk milk samples. For microbiological quality, there was a high statistical significance of bulk milk samples than the households. Limitations: The quality of the milk was poor due to unhygienic practices and poor knowledge. Sample numbers were limited in this study, due to limited time period for this study. Larger individual coliform count could not be conducted due to limited manpower and laboratory resources. Originality/ value: As long term solutions such as farmer education programmes, incentive based milk quality systems can be recommended.

scholarly journals Prepoznatljivost i korištenje oznaka kvalitete i izvornosti u svakodnevnoj uporabi

2017 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Andreja Borec ◽  
Ivica Zdrilić ◽  
Ana Marija Prpić ◽  
Kristina Ivanov ◽  
Lucija Surać
Keyword(s):  
New Products ◽  
Age Groups ◽  
Family Farm ◽  
The European Union ◽  
Family Farms ◽  
Retail Chains ◽  
The Republic ◽  
Quality Of Products ◽  
Fierce Competition

The process of globalization had a large impact on the market of agricultural and food products by making it saturated with new products that compete with each other in price and quality. In such global circumstances, the indigenous products cannot cope with the fierce competition, and the buyers cannot be sure of the quality of what they are buying, resulting in the need to protect indigenous products. The aim of this paper is to point out the importance of creating a label and its protection as an intellectual property. The paper identifies and displays the marks of authenticity and quality in the Republic of Croatia and on the territory of the European Union, and it provides Croatian examples of origin protection. For the purpose of this work and in relation to the recognition of quality and authenticity in everyday use a survey was conducted among sixty-eight respondents who chose to make their purchases within a retail chains, thirty one respondents who chose a family farm based market, and twenty-two which chose small family farms. Research has shown that there are differences between individual age groups and their preferences when purchasing at retail chains or from family farm based markets. In addition, customers focus on the quality and price when purchasing products, but they inadequately recognize the quality of products by observing markings of origin and of quality.

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals A Review of the Halal Poultry Slaughtering from Welfare and Legal Perspectives: Analysis of Research Results

2021 ◽  
Vol 30 (3) ◽  
pp. 11-27
Author(s):  
Karrar Imad Abdulsahib Al-Shammari
Keyword(s):  
Public Sphere ◽  
Animal Cruelty ◽  
The European Union ◽  
The Public ◽  
Current Review ◽  
The Subject ◽  
Muslim Majority ◽  
The Public Sphere ◽  
Controversial Aspect

The subject of halal slaughtering is one of the most widely discussed issues of animal cruelty and animal welfare in the public sphere. The discrepancy in understanding the contemporary and religious laws pertaining to animal slaughtering does not fully publicize to Islamic and Muslim majority countries especially with respect to interpreting the use of stunning in animals. The electrical stunning is the cheapest, easiest, safest, and most suitable method for slaughtering that is widespread and developed. However, stunning on head of poultry before being slaughtered is a controversial aspect among the Islamic sects due to regulations of the European Union and some other countries. The current review highlights the instructions of halal slaughtering, legal legislation, and the effect of this global practice on poultry welfare and the quality of produced meat.

scholarly journals Projection of the Electronic Toll Collection System in the Republic of Croatia

2020 ◽  
Vol 59 (1) ◽  
pp. 115-130
Author(s):  
Marko Vidmar ◽  
Marino Žagar ◽  
Mile Perić
Keyword(s):  
Road Traffic ◽  
New Technology ◽  
Recognition System ◽  
The European Union ◽  
Collection System ◽  
Electronic Toll Collection ◽  
Toll Collection ◽  
The Republic ◽  
Technological Improvements

This paper deals with the topic of a modern electronic toll collection system that will be applied in the Republic of Croatia from the year 2022 onwards. The paper primarily analyses the existing toll collection systems in Croatia, as well as in the European Union. Modern electronic toll collection systems were analysed with an emphasis on the ANPR (Automatic Number Plate Recognition) system, because ANPR technology will be used in Croatia after the restructuring of road traffic occurs. ANPR is not a new technology, however in the last twenty years it has found its wider application. This happened mostly thanks to local and global infrastructural development and technological improvements therefore in turn infrastructure required for the operation of this system became cheaper. By applying the ETC and ANPR, Croatia will have a system in line with European directives and practices which are being applied in other European countries. The system will in turn significantly raise the quality of road traffic in Croatia and reduce its costs.

scholarly journals USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK.

2020 ◽  
Vol 5 (6) ◽  
pp. 93-94
Author(s):  
Kh. M. K. Kebary ◽  
S. A. Hussein ◽  
R. M. Badaw
Keyword(s):  
Whey Proteins ◽  
Cow’S Milk ◽  
Improve Quality ◽  
Cow's Milk

Variation of freezing point of cow's milk free from extraneous water during lactation

2000 ◽  
Vol 25 ◽  
pp. 165-168
Author(s):  
B.A. Slaghuis ◽  
G.H. Klungel
Keyword(s):  
Milk Yield ◽  
Freezing Point ◽  
Bovine Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Freezing Points ◽  
Stage Of Lactation ◽  
Lactation Curve ◽  
One Year ◽  
Morning Milk

AbstractThe freezing point of bovine milk is known to vary between narrow limits. However, some variation is possible, because of the osmotic relationship between blood and milk. The extent of variation in freezing points of cow's milk was studied. For one year, freezing points were determined in individual milk samples from a high producing herd. Differences (P<0.05) were found between evening and morning milk yield and freezing points. A ‘lactation curve’ for freezing points was fitted and showed some similarity with milk yield curves. Stage of lactation explained part of the variation of freezing points of cow's milk.

Fermentation of goat's milk by two DL-type mixed strain starters

1983 ◽  
Vol 50 (3) ◽  
pp. 349-356 ◽  
Author(s):  
Gunnar Rysstad ◽  
Roger K. Abrahamsen
Keyword(s):  
Milk Production ◽  
Initial Level ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Fermented Products

SummaryVariations in the biochemical performance of 2 DL-type mixed strain starters CH 01 and FDn grown in a sample of skimmed goat's milk I (obtained 2–3 weeks after parturition) and of goat's milk II (8 months after parturition) were studied, and results compared with those of the cultures grown in skimmed cow's milk. The initial levels of citrate differed in the 3 milks, with goat's milk II containing 0·7 mg/ml, goat's milk I 1·4 mg/ml and cow's milk 1·8 mg/ml. The production of diacetyl, α-acetolactic acid and acetoin was very low in goat's milk II. In goat's milk I the production of these compounds was higher, but still considerably lower than in cow's milk. Production of ethanol (EtOH) was similar in the 3 milks incubated with starter CH 01, but with FDn the production of EtOH was distinctly higher in goat's milk II. The total amount of CO2produced corresponded with the initial level of citrate; consequently the highest production was found in cow's milk and the lowest in goat's milk II. The use of different starters for fermented products made from goat's milk in early and late lactation is suggested.

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