Comparison of Synergistic Effect of Nisin and Monolaurin on the Inactivation of Three Heat Resistant Spores Studied by Design of Experiments in Milk

Spore forming bacteria are special problems for the dairy industry. Heat treatments are insufficient to kill the spores. This is a continuously increasing problem for the industry, but we should be able to control it. In this context, we investigated the combined effect of nisin, monolaurin, and pH values on three heat resistant spores in UHT milk and distilled water and to select an optimal combination for the maximum spore inactivation. The inhibitory effect of nisin (between 50 and 200 IU/ml), monolaurin (ranging from 150 to 300 µg/ml), and pH (between 5 and 8) was investigated using a central composite plan. Results were analyzed using the response surface methodology (RSM). The obtained data showed that the inactivation of Bacillus spores by the combined effect of nisin-monolaurin varies with spore species, acidity, and nature of the medium in which the bacterial spores are suspended. In fact, Terribacillus aidingensis spores were more resistant, to this treatment, than Paenibacillus sp. and Bacillus sporothermodurans ones. The optimum process parameters for a maximum reduction of bacterial spores (∼3log) were obtained at a concentration of nisin >150 IU/ml and of monolaurin >200 µg/ml. The current study highlighted the presence of a synergistic effect between nisin and monolaurin against heat bacterial spores. So, such treatment could be applied by the dairy industry to decontaminate UHT milk and other dairy products from bacterial spores.

Efficacy of organic peroxyacids for eliminating biofilm preformed by microorganisms isolated from dairy processing plants

The aim of this study was to evaluate the ability of microorganisms isolated from the dairy industry to form biofilms and to investigate the efficacity of organic peroxyacids (peracetic, perpropionic and perlactic acids and BioDestroy®) to eradicate those biofilms. Eighteen microorganisms were isolated from Quebec dairy processing plants that have issues associated with biofilm formation and were presumptively identified by MALDI-TOF mass spectrometry. The single-species biofilm-producing ability of the isolates was then evaluated using 96-well microplates. Eight out of eighteen (8/18) of these isolates were identified as moderate or strong biofilm producers, and ten out of eighteen (10/18) resulted as negative or weak biofilm producers. The efficacy of above-mentioned disinfectants was tested on the stronger biofilm producing bacteria using the MBEC (Minimum Biofilm Eradication Concentration) assay. After 5 min, all the disinfectants tested successfully eradicated both the single and mixed biofilms when applied following the recommended concentration. However, the efficacy of organic peroxyacids was significantly variable at lower concentrations. For example, 25 ppm of BioDestroy® were sufficient to eradicate all the biofilms, except for Pseudomonas azotoformans PFl1A. Unfortunately, microscopic observations highlighted those dead cells were still attached to the surfaces. In conclusion, our results suggest that some microorganisms found in dairy plants can produce tenacious biofilms that are, however, still susceptible to disinfectants, including organic peroxyacids. Further studies would be needed in order to confirm these observations using a dynamic method to mimic in vivo conditions. IMPORTANCE Biofilm forming microorganisms are a major issue in the food industry, including dairy industry, because of their negative impact on products quality. Biofilms are difficult to remove by clean-in-place (CIP) procedures commonly used in processing plants and may be less sensitive to sanitizers. Therefore, it is important to identify these microorganisms, in order to develop biofilm control strategies. The results gathered in the present study could contribute to this aim, even though it was carried out using only static methods.

Related Diversification Using Core Competencies in South Korean Dairy Industry

This study aims to examine how unrelated diversification facilitate firm’s growth and innovation. To achieve this goal, we investigate how Maeil Dairies has diversified through open innovation as the Korean dairy market struggles to maintain its size. Maeil Dairies, one of the top three conglomerates in the Korean dairy industry, has gone through different forms of diversification both related and unrelated to its core competencies. This study presents what the overlapping competencies are in its diversified products and businesses, analyzes the effectiveness of diversification in terms of relatedness, and examines the need for unrelated diversification. By analyzing the four diversification categories of the Maeil Dairies case and applying diversification theory, this study shows that although related diversification is more recommendable in most circumstances, unrelated diversification may present new opportunities and is necessary in order to avoid stagnation and falling behind.

CURRENT TRENDS OF DAIRY MARKET DEVELOPMENT

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.

ABOUT THE UNUSUAL MONOGRAPH «MILK OF KINDNESS» BY ACADEMICIAN OF THE RUSSIAN ACADEMY OF SCIENCES A.G. KHRAMTSOV AND ITS AUTHOR

В своей новой монографии «Млеко доброты» А.Г. Храмцов, ученый мирового уровня, рассказывает о значимых этапах развития российской молочной промышленности, ее тесной взаимосвязи с отечественной наукой и достижениях своих наставников, соратников и учеников. Монография «Млеко доброты» – это история жизни А.Г. Храмцова, крестьянского сына, который прошел путь от студента до академика Российской академии наук и создателя научной школы «Технология живых систем». Он обладает такими качествами, как высокий профессионализм, невероятное трудолюбие, богатая эрудиция, которые определили его государственный подход к решению научных и производственных задач. In his new monograph «Milk of Kindness» A.G. Khramtsov, a world-class scientist, talks about the significant stages of the development of the Russian dairy industry, its close relationship with domestic science and the achievements of his mentors, colleagues and students. The monograph «Milk of Kindness» is the life story of A.G. Khramtsov, a peasant son who went from a student to an academician of the Russian Academy of Sciences and the creator of the scientific school «Technology of Living Systems». He possesses such qualities as high professionalism, incredible diligence, rich erudition, which determined his state approach to solving scientific and industrial problems.

Book reviews - Crítica de libros - Crítica de livros (Historia Agraria, 85)

Book reviews - Crítica de libros - Crítica de livros Markus Lampe & Paul Sharp: A Land of Milk & Butter. How Elites Created the Modern Dairy Industry Carin Martiin Christopher Dyer, Erik Thoen and Tom Williamson: Peasants and their fields. The rationale of open-field agriculture, c. 700-1800 José Luis Martínez-González Juan Antonio Quirós Castillo (Ed.): Archaeology and History of Peasantries 1. From the Late Prehistory to the Middle Ages. Guillermo García-Contreras Ruiz Dietmar Müller: Bodeneigentum und Nation. Rumänien, Jugolawien und Polen im europäischen Vergleich Miguel Cabo Villaverde Fernando Collantes y Vicente Pinilla: ¿Lugares que no importan? La despoblación de la España rural desde 1900 hasta el presente Javier Esparcia Francesc Valls Junyent: La Catalunya atlántica. Aguardiente y tejidos en el arranque industrial catalán Llorenç Ferrer-Alòs Elena Catalán Martínez, Gabriel Jover Avellà y Enrique Llopis Agelán (Eds.): El delme com a font per a la història rural Pegerto Saavedra Jaume Torras Elias: Canvis i conflictes en el món rural català (segles xviii-xix). Onze estudis d’història econòmica i social Jesús Millán García-Varela Miguel Ángel del Arco Blanco (Ed.): Los «años del hambre». Historia y memoria de la posguerra franquista José Miguel Martínez Carrión Fernando Collantes: ¿Capitalismo coordinado o monstruo de Frankenstein? La Política Agraria Común y el modelo europeo, 1962-2020 Alicia Langreo Navarro Sergio Molina García: Una llave para Europa. El debate agrario franco-español y la adhesión de España a la CEE (1975-1982) Rafael Castro