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Journal articles on the topic 'Production of milk and milk products'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Swamy, S., P. Jayashree, and R. Shiva Kumar. "Milk Production and Average Sale of Major Milk Products in Mysore District." Geographical analysis 10, no. 2 (2021): 19–22. https://doi.org/10.53989/bu.ga.v10i2.4.

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Milk and Milk products are very significate role in human life. This study mainly focuses on milk production and average sale of major milk products in Mysore district. Methods have been adopted in this study primary and secondary data. with the help of toposheet, and GIS environment extracted the Mysore district location map. with the MYMUL data analysis the status of Mysore district Milk Production in 2010-11 to 2019 -2020 and Annual growth rate of Curd, Ghee, and Peda in 2011-12 to 2019-20.the result depicts that the milk production is thribbled in Mysore District. curd, ghee, and Peda sale

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Moreno-Fernández, Jorge, Javier Díaz-Castro, Maria J. M. Alférez, Silvia Hijano, Teresa Nestares, and Inmaculada López-Aliaga. "Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk." Journal of Dairy Research 83, no. 1 (2016): 81–88. http://dx.doi.org/10.1017/s0022029915000722.

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The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were h

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MANTIS (Α.Ι. ΜΑΝΤΗΣ), A. J., and D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ). "Conditions of staphylococcal enterotoxin production in milk and milk products." Journal of the Hellenic Veterinary Medical Society 54, no. 3 (2017): 242. http://dx.doi.org/10.12681/jhvms.15267.

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The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great

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Diarra, Kouane, Zhang Guo Nong, and Chen Jie. "Peanut Milk and Peanut Milk Based Products Production: A Review." Critical Reviews in Food Science and Nutrition 45, no. 5 (2005): 405–23. http://dx.doi.org/10.1080/10408390590967685.

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Chechenikhina, O. S., N. V. Leiberova, D. V. Dyldin, E. S. Smirnova, and E. V. Razhina. "Use of synbiotics in the production of fermented milk products." Sovremennaya nauka i innovatsii, no. 4 (44) (2023): 79–88. http://dx.doi.org/10.37493/2307-910x.2023.4.9.

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In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy product

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Fox, P. F., and T. P. Guinee. "Processing characteristics of milk constituents." BSAP Occasional Publication 25 (2000): 29–72. http://dx.doi.org/10.1017/s1463981500040644.

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AbstractMilk and dairy products are major components of the human diet in Western countries, providing about 30% of dietary proteins and lipids. The current annual production of milk is 560 x 106 tonnes, of which 85, 11, 2 and 2% are bovine, buffalo, caprine and ovine, respectively. Although some raw milk is still consumed, the vast majority of milk is processed to at least some extent. Liquid milk is a major food item in all developed dairying countries, representing 30% of total milk production. The remainder is processed into one of several thousand products, making dairy products the most

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Li, Siqi, Munkhzul Delger, Anant Dave, Harjinder Singh, and Aiqian Ye. "Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks." Foods 11, no. 12 (2022): 1737. http://dx.doi.org/10.3390/foods11121737.

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There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melti

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KUZUB, M.V., and N.D. BIELOUS. "Features of milk production analysis." Market Relations Development in Ukraine №4 (203) 128 (May 25, 2018): 76–84. https://doi.org/10.5281/zenodo.1252790.

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Urgency of the research. In the economic analysis of production economy and the cost of milk in economies and enterprises, it is necessary to correctly identify a system of interconnected indicators, which should objectively reflect its level. The dairy industry is one of the leading in food industry and forms a rather attractive market. This is due to the fact that dairy products occupy an important place in consumption. The article deals with the organizational and methodological aspects of the analysis of the availability and movement of production and the cost of milk. Formulation of the p

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Rahman, A. K. M. S. Nahar S. Sharifuzzaman &. Basher S. M. K. "Value added of milk and milk by products at Adarsha sadar upazila of Cumilla." International Journal of Applied Research 7, no. 1 (2021): 29–34. https://doi.org/10.5281/zenodo.5608577.

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The study has been purposed to investigate the utilization of milk for consumption of fluid milk and milk products, the distributive pattern, consumer’s preference of Adarsha Sadar, Cumilla in Bangladesh. The study was based on milk and milk by-products and data were collected from dairy farms and sweetmeat shops by direct interview. Herd size of dairy farms were small (33.33%), medium (41.67%), and large (25%). Shopkeepers of different sweetmeat shops received raw milk from dairy farms 57.14%, milk suppliers 42.86% and highest amount of whole milk is required in per unit production of r

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KAVAS, Nazan, and Gökhan KAVAS. "Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides." Ege Üniversitesi Ziraat Fakültesi Dergisi 59, no. 2 (2022): 335–46. http://dx.doi.org/10.20289/zfdergi.1000476.

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Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose. Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properti

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Leite, Ana Erundina de Luna Moraes, Elizabeth Simões do Amaral Alves, Felipe Pereira de Melo, et al. "Overview of the milk production chain in Brazil: development and perspectives." Núcleo do Conhecimento 01, no. 03 (2023): 170–85. https://doi.org/10.32749/nucleodoconhecimento.com.br/biology/milk-production.

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Dairy farming is an activity of enormous prominence not only in Brazil but throughout the planet, exerting enormous influence on the economy, generating jobs not only in the rural area but throughout the production chain, offering milk and derivatives that are among the main foods in the food chain as it is rich in protein and vitamins. However, despite Brazil being one of the largest producers in the world, Brazilian milk still needs to be more present internationally. This low presence abroad is due, among other reasons, to the high cost of production and its low quality. On this basis, this

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Lee, Janelle, Janice A. Townsend, Tatyana Thompson, et al. "Analysis of the Cariogenic Potential of Various Almond Milk Beverages using a Streptococcus mutans Biofilm Model in vitro." Caries Research 52, no. 1-2 (2017): 51–57. http://dx.doi.org/10.1159/000479936.

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To evaluate the cariogenic properties of almond milk beverages, 6 almond milks, along with soy and whole bovine milk, were analyzed for their abilities to support Streptococcus mutans biofilm formation and acid production, and their capacity to buffer changes in pH. Biofilm formation by S. mutans was analyzed using an in vitro 96-well plate model and measured by crystal violet staining. Acid production by S. mutans was evaluated by a colorimetric L-lactate assay and pH measurement of bacterial cultures. Buffering capacity was assessed by a pH titration assay. Soy milk supported the most biofil

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Paura, Liga, and Irina Arhipova. "Forecast of the milk production demand and supply in Latvia." New Trends and Issues Proceedings on Humanities and Social Sciences 3, no. 4 (2017): 1–6. http://dx.doi.org/10.18844/prosoc.v3i4.1503.

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The purpose of this investigation is to analyze the milk production supply amounts relation to its price and milk products consumer prices index in 2002-2015 time periods in Latvia. Latvia farmers have seasonal milk production with peak every summer and through every winter, to produce milk at as low a cost as possible. Between 2002 and 2015 milk production supply is increased twice or from 384871.4 to 807572.1 ton. In 2002 the average milk production supply price in Latvia was 135.7 EUR per ton and between 2002 and 2008 milk price was increased till 338.9 EUR per ton. Milk prices in 2015 were

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Dozet, Natalija, Ognjen Macej, and Snezana Jovanovic. "Autohthonous milk products basis for specific, original milk products development in modern conditions." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 31–48. http://dx.doi.org/10.2298/bah0404031d.

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A short review of characteristic processing and protection of autohthonous milk products on mountain systems, with aim to observe the importance of this processing in further development of these areas, was given in this paper. Autohthonous milk processing is a part of production which can highly effect and contribute to the animal science development and resuscitating of the area. This is a part of dairy production which was not regarded enough nor it was influenced on further processing development. Milk processing in autohthonous products is still retained at our mountain areas. Categorizat

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Ryan, Siobhan, David Gleeson, Kieran Jordan, Ambrose Furey, Kathleen O'Sullivan, and Bernadette O'Brien. "Strategy for the reduction of Trichloromethane residue levels in farm bulk milk." Journal of Dairy Research 80, no. 2 (2013): 184–89. http://dx.doi.org/10.1017/s0022029913000113.

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High fat dairy products, such as butter and margarine can be contaminated during the milk production process with a residue called Trichloromethane (TCM), which results from the use of chlorine based detergent solutions. Although, TCM concentrations in Irish products are not at levels that are a public health issue, such contamination can cause marketing difficulties in countries to which Irish products are being exported. In an attempt to reduce such milk residues, a template procedure was developed, tried and tested on 43 farms (from 3 processing companies). This involved identifying farms w

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Tirloni, Erica, Simone Stella, Francesco Celandroni, Diletta Mazzantini, Cristian Bernardi, and Emilia Ghelardi. "Bacillus cereus in Dairy Products and Production Plants." Foods 11, no. 17 (2022): 2572. http://dx.doi.org/10.3390/foods11172572.

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Spore-forming Bacillus cereus is a common contaminant of dairy products. As the microorganism is widespread in the environment, it can contaminate milk at the time of milking, but it can also reach the dairy products in each phase of production, storage and ripening. Milk pasteurization treatment is not effective in reducing contamination and can instead act as an activator of spore germination, and a potential associated risk still exists with the consumption of some processed foods. Prevalences and concentrations of B. cereus in milk and dairy products are extremely variable worldwide: in pa

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Bintsis, Thomas, and Photis Papademas. "The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review." Fermentation 8, no. 12 (2022): 679. http://dx.doi.org/10.3390/fermentation8120679.

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The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping. Milk of different mammal species has traditionally been used for the manufacture of fermented milk products. Cow’s milk is the basis for most dairy fermented products around the world. Milk from other mammals, including sheep, goat, camel, mare, buffalo, and yak may have been historically more important and remain so in certain regions. The milks from different species have differe

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Kiełczewska, Katarzyna, Aneta Dąbrowska, Marika Magdalena Bielecka, et al. "Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks." Foods 11, no. 13 (2022): 1817. http://dx.doi.org/10.3390/foods11131817.

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Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks

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Cappelli, Giovanna, Gabriele Di Vuolo, Oreste Gerini, et al. "Italian Tracing System for Water Buffalo Milk and Processed Milk Products." Animals 11, no. 6 (2021): 1737. http://dx.doi.org/10.3390/ani11061737.

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This document describes the development of a tracing system for the buffalo supply chain, namely an online computer system in which farmers, dairies, and brokers must maintain records of the production of milk through to the production of derivatives. The system is jointly used throughout the Italian national territory by the Istituto Zooprofilattico Sperimentale del Mezzogiorno (IZSM) and the Sistema Informativo Agricolo Nazionale Italiano (SIAN), after being made mandatory and regulated with the publication of the Ministerial Decree of 9 September 2014. Farmers are obligated to communicate t

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M, Rajanna, H. M. Jayaprakasha, Venkatesh M, and Akshaykumar. "Enzymatic Modification of Cow, Buffalo and Goat Milk Proteins and their Effect on Anti-Oxidant Activity and Digestibility." Journal of Scientific Research and Reports 30, no. 5 (2024): 813–22. http://dx.doi.org/10.9734/jsrr/2024/v30i52000.

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Aim: Buffalo milk and goat milk were enzymatically hydrolyzed to have 5, 10 and 15 per cent DH to improve the techno-functional properties of milk proteins in order to utilize in production of channa based dairy products. Study Design: A significant contribution to total milk production of India comes from buffalo milk and followed by cow and goat milk. Inspite of that, Buffalo milk and goat milk are not being utilized for many products in view of their inherent problems associated in production of Chhana based dairy products. Buffalo milk and goat milk were enzymatically hydrolyzed to have 5,

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Koç, Atakan. "Camel Milk Production System in Türkiye." Turkish Journal of Agriculture - Food Science and Technology 10, no. 12 (2022): 2531–38. http://dx.doi.org/10.24925/turjaf.v10i12.2531-2538.5464.

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Camels are known as "ship of the desert" and "beast of burden" and resistant to harsh climatic conditions. Their function has changed in the modern world and they have become a food source like other farm animal species. In the last 60 years, the number of camels, their meat and milk production in the world have increased 3.0, 4.95 and 5.0 times, respectively. In Türkiye, both Bactrian and dromedary camels are reared since F1 hybrid ♂ Tülü (Bactrian ♂ x dromedary ♀) perform better in camel wrestling, which is a unique culture of Anatolia. There are also a few farms aiming to produce camel milk

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Muelas, Raquel, Gema Romero, José Ramón Díaz, et al. "Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products." Foods 11, no. 17 (2022): 2601. http://dx.doi.org/10.3390/foods11172601.

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Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a

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Abidin, Nurul Auni Zainal, Nur Sofiah Abu Kassim Kassim, Sheikh Ahmad Izzadin, Sheikh Mohd Ghazali, Noor Hidayah Pungot, and Siti Sufiana Kamni. "Evaluation of Heavy Metals Concentration in Milk Products by using Atomic Absorption Spectroscopy." EKSAKTA: Journal of Sciences and Data Analysis 2, no. 2 (2021): 136–41. http://dx.doi.org/10.20885/eksakta.vol2.iss1.art16.

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Milk products are essential food in the human diet because it contains many essential trace minerals such as calcium, magnesium, copper, zinc, sodium, potassium and phosphorous. The utilization of, milk is increasing at a large scale throughout the world. It is essential to maintain the good quality of milk during production and manufacturing because the presence of toxic metals in the milk becomes the cause of health disturbance in human life. Therefore, the present investigation was carried out to determine concentrations of lead, nickel, iron, copper, and chromium in powdered milk and fresh

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Sumarmono, J. "Current goat milk production, characteristics, and utilization in Indonesia." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (2022): 012082. http://dx.doi.org/10.1088/1755-1315/1041/1/012082.

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Abstract In Indonesia and some southeast Asian countries, the number of goats raised for milk production is growing. In these countries, goat milk is the second most produced and consumed milk after cow milk. In Indonesia, dairy goats’ development is promising, but the farming of dairy goats and marketing milk products is still scattered and unstructured. The milk is produced from varieties of goat breeds, including Peranakan Etawa, Saanen, Nubian, and their crosses. Goat milk has unique and distinct characteristics and is an excellent source of nutrients for humans. Compared to cow milk, it h

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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, et al. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.

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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase

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D.J. Garrick and N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk." BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.

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AbstractCost–price models were developed to describe milk collection, manufacture and marketing of standardised fluid milk, butter, cheese, casein, and milk powders. Market constraints were modelled by fixing fluid milk demand to 10% or 70% of milk production. Milks representative of New Zealand Holstein-Friesian (HF) and Jersey (J) breeds, and novel technologies were considered. The true value of each milk was assessed from its own processing performance on the basis of fat, protein, lactose and volume considerations. Average milk was worth £0.193/kg when a significant fluid market exists, re

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Luhovskyi, Oleksandr, Irуna Bernyk, Igor Gryshko, Tetiana Zheliaskova, and Viacheslav Zheliaskov. "Ultrasound homogenization in the production of dairy products." Mechanics and Advanced Technologies 7, no. 2 (98) (2023): 179–84. http://dx.doi.org/10.20535/2521-1943.2023.7.2.278901.

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This paper discusses traditional methods of primary milk processing and substantiates the perspective of using ultrasound for milk processing through non-thermal methods. The mechanism of ultrasound homogenization is described, along with the structural features and main components of equipment for ultrasound milk processing. The impact of ultrasound processing on the organoleptic properties of dairy products is investigated in comparison to traditional processing methods. An experimental method of ultrasound milk homogenization using equipment with an ultrasonic cavitation is also examined.

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Boukria, Oumayma, El Mestafa El Hadrami, Aysha Sameen, et al. "Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species." Foods 9, no. 11 (2020): 1722. http://dx.doi.org/10.3390/foods9111722.

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Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species

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White, N. "Consumer requirements for milk and milk products - current and future trends." BSAP Occasional Publication 25 (2000): 1–17. http://dx.doi.org/10.1017/s1463981500040620.

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AbstractConsumer requirements for milk and milk products have changed dramatically over the last 30 years and will continue to develop. Key drivers of change are explored and opinions given on what will be the impact of these changes in the make up of the population, lifestyles and attitudes on food purchasing and consumption in general and on the dairy sector in particular. The dairy sector has the opportunity to meet many of the requirements of current and future consumers in terms of diversity, healthiness, method of production and value for money. Processors will then have to ensure that t

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Taylor, S. J. "Milk products and substitutes." BSAP Occasional Publication 15 (1992): 93–98. http://dx.doi.org/10.1017/s0263967x00004110.

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AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on th

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Stoychev, Vassil. "Representing competitiveness of Bulgarian dairy production." ARPHA Proceedings 8 (April 28, 2025): 1–9. https://doi.org/10.3897/ap.e134190.

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Bulgarian dairy production makes up a significant portion of the overall agricultural sector's production (12% in 2021). The study reveals its development and quantifies sectoral competitive performance. The period under review began after Bulgaria acceded to the EU in 2007. Canada's Task Force for Competitiveness in the Agri-Food Sector developed a theoretical framework, defined as "the sustained ability to profitably gain and maintain market share" (Martin et al. 1991), which forms the basis of the method's concept. The study aims to investigate the development of the B

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LIAKHOVSKA, Olena. "Production of milk and dairy products in Ukraine: trends and prospects." Economics. Finances. Law, no. 4/1 (April 30, 2020): 20–23. http://dx.doi.org/10.37634/efp.2020.4(1).5.

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The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further deve

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HAJIYEVA, BAHAR SABIR GIZI. "NEW METHODS OF MILK AND DAIRY PRODUCTS PROCESSING AND HEALTH EFFECTS." Herald of Khmelnytskyi National University 305, no. 1 (2022): 191–95. http://dx.doi.org/10.31891/2307-5732-2022-305-1-191-195.

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The purpose of this article is to analyze the technology of fermented dairy products, which is among the production technologies of milk and dairy products. As is well known, milk and dairy products are among the most important nutrients for growing, developing and leading a healthy lifestyle. In order to make the most of the important human qualities of milk, a number of technologies are used to increase its durability, protect the health of consumers and obtain various dairy products. Thanks to these rapidly developing production technologies from the past to the present, it has become possi

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Maslak, Oleksandr M., Maryna M. Samilyk, and Svitlana V. Vovchok. "Development perspectives of the regional milk and dairy products market in Sumska oblast." Regional Economy, no. 4(98) (December 2020): 57–64. http://dx.doi.org/10.36818/1562-0905-2020-4-7.

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Dairy cattle breeding is the leading animal husbandry sector that takes an essential share in the structure of gross agricultural output, provides access to nutritious food, and secures the continuous flow of funds for economic entities throughout a year. Meanwhile, a stable trend towards the reduction of cow number at agricultural enterprises and households, reduction of milk production and processing, and growing counterfeiting of dairy products has been observed lately. Therefore, the population tends to consume less milk and dairy products. Thus, there is a need to conduct research to dete

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Corassin, Carlos Humberto, Aline Borowsky, Sher Ali, Roice Eliana Rosim, and Carlos Augusto Fernandes de Oliveira. "Occurrence of Aflatoxin M1 in Milk and Dairy Products Traded in São Paulo, Brazil: An Update." Dairy 3, no. 4 (2022): 842–48. http://dx.doi.org/10.3390/dairy3040057.

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The aim of this study was to conduct an up-to-date investigation on the occurrence levels of aflatoxin M1 (AFM1) in samples of raw milk (n = 40), pasteurized milk (n = 44), ultra-high temperature (UHT) milk (n = 27), Minas cheese (n = 57), and yogurt (n = 44) traded in São Paulo state, Brazil. AFM1 was extracted from fluid milks and dairy products using immunoaffinity columns and determined by high performance liquid chromatography. AFM1 was detected at the mean level of 0.080 ± 0.071 µg/L or kg in 72 samples (34.0%) evaluated in the study (n = 212). Detectable levels of AFM1 were observed in

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Larionov, Gennady A., Alexander V. Efimov, and Olesya Y. Checheneshkina. "PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL SAFETY OF MILK AND DAIRY PRODUCTS." Problems of veterinary sanitation, hygiene and ecology 3, no. 47 (2023): 286–92. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202303005.

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Physico-chemical properties of milk are an important indicator at planning the production of dairy products. The high content of protein and fat in milk allows us to increase the nutritional and energy value, as well as the range and yield of dairy products. In the production of cheese, the ratio of milk fat and protein is important. The quality indicators of milk and dairy products are affected by microbial contamination. Milk with high microbial contamination is not allowed for the production of dairy products. The conducted studies allowed to reveal violations of the requirements of sanitar

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Zapirchenko, Lyudmyla, Mariia Buhaieva, and Alina Zbarzhevetska. "World and Domestic Trends in the Production of Dairy Products." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 8(41) (2022): 20–27. http://dx.doi.org/10.32515/2663-1636.2021.8(41).20-27.

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In modern economic conditions, the dairy industry, on the one hand, belongs to the complex in both organizational and technological aspects of its components, and on the other hand, it is an industry that remains a leader in animal husbandry. The study is to consider current trends in dairy production, identify areas for increasing milk production in farms and identify practical recommendations for possible transformational changes in farms It is determined that the dairy industry is gaining more importance in the food systems of most countries. The productivity of cows by regions of Ukraine a

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Zapirchenko, Lyudmyla, Mariia Buhaieva, and Alina Zbarzhevetska. "World and Domestic Trends in the Production of Dairy Products." Central Ukrainian Scientific Bulletin. Economic Sciences, no. 8(41) (2022): 20–27. http://dx.doi.org/10.32515/2663-1636.2022.8(41).20-27.

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In modern economic conditions, the dairy industry, on the one hand, belongs to the complex in both organizational and technological aspects of its components, and on the other hand, it is an industry that remains a leader in animal husbandry. The study is to consider current trends in dairy production, identify areas for increasing milk production in farms and identify practical recommendations for possible transformational changes in farms It is determined that the dairy industry is gaining more importance in the food systems of most countries. The productivity of cows by regions of Ukraine a

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Gubanov, Roman Sergeevich. "CURRENT ISSUES OF MILK PRODUCTION AND SALE." Экономика сельского хозяйства России, no. 2 (February 1, 2025): 81–89. https://doi.org/10.32651/252-81.

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The article discusses the reasons for the change in the current state of milk and dairy products production in the context of price uncertainty and agricultural market conditions. An analysis of foreign experience in milk production has shown that the dominant factor in the growth of demand for dairy raw materials is an increase in consumption of milk and its processed products. The research allowed the author to formulate the problems of deteriorating efficiency in agricultural formations that ensure the production and marketing of milk in Russia: decreased productivity of the dairy herd; the

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Leone, Cortney, Harshavardhan Thippareddi, Cheikh Ndiaye, Ibrahima Niang, Younoussa Diallo, and Manpreet Singh. "Safety and Quality of Milk and Milk Products in Senegal—A Review." Foods 11, no. 21 (2022): 3479. http://dx.doi.org/10.3390/foods11213479.

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Historically, local milk production in Senegal has struggled to keep up with the demands of consumers, so there has been a heavy reliance on imported milk and milk products. More recently, efforts have been made to improve local dairy production by establishing large, organized dairies that collect milk from rural production areas and developing small-scale processing units, such as mini dairies. The local dairy value chain in Senegal consists of (1) informal collection systems where farmers commonly deliver milk directly to dairies; (2) traditional and artisanal processing using simple equipm

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Mayne, C. S., and F. J. Gordon. "Milk Composition – The Future." BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.

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AbstractThe papers presented at this Conference have highlighted the many exciting and challenging developments occurring in relation to milk composition within the production, processing and retail sectors. Historically, review papers considering future issues in relation to milk composition have focussed on opportunities to manipulate milk constituent composition. However, the overriding issue at present, in relation to milk composition in the broadest sense, concerns consumer perception of milk and dairy products. This is particularly the case with respect to : food safety; human health and

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Larionov, Gennady A., Olesya Y. Checheneshkina, and Elena S. Yatrusheva. "MICROBIOLOGICAL SAFETY OF MILK AND DAIRY PRODUCTS." Problems of veterinary sanitation, hygiene and ecology 1, no. 41 (2022): 99–105. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202201012.

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The paper presents the results of microbiological studies of milk produced at the dairy farm of the educational scientific production center «Studenteskiy » in accordance with the requirements of the national and interstate standards. It was revealed that the requirements of sanitary and veterinary rules are not always observed on the farm. As a result, a high microbial contamination of milk was established. In this regard, the farm took measures to comply with sanitary and veterinary rules for the production of cows՚ milk. After the measures taken, the quality of milk in terms of microbial co

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Bhavya Sri, K., B. Hema, B. Anila, and Mogili Sumakanth. "A SIMPLE SPECTROPHOTOMETRIC METHOD FOR QUANTIFICATION OF CASEIN IN MILK AND MILK PRODUCTS." International Journal of Advanced Research 11, no. 01 (2023): 1741–45. http://dx.doi.org/10.21474/ijar01/16200.

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In the food industry, production processes and food products are subjected to the highest possible quality control requirements. In order to safeguard the quality of a certain product along the production chain, it is important to know its composition. This, for instance, especially applies to a natural product like milk and its further processing in order to efficiently control the production of cheese and quark. Milk contains an important natural protein that is responsible for the essential curdling process during the production of cheese: casein. Casein protein provides the body with all t

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Wati, Rahmi, Firwan Tan, Andri, Amna Suresti, and Tevina Edwin. "Performance analysis of milk processing units to support competitive improvement of the milk processing industry in Padang Panjang City, West Sumatera Province." IOP Conference Series: Earth and Environmental Science 888, no. 1 (2021): 012083. http://dx.doi.org/10.1088/1755-1315/888/1/012083.

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Abstract Dairy cattle productivity has plateaued; average milk production ranges between 8 and 12 liters per day, on a scale of 2-3 maintenance per family breeder breeding. Furthermore, small farms account for 90% of milk production. Permata Ibu’s Milk Processing Unit (UPS) in Padang Panjang is one of the business units that processes milk into other derivative products. It produces processed milk pasteurization, yogurt, and other products. The focus of this research was to analyze UPS Permata Ibu’s processing performance by calculating the amount of added value and profitability. As measured

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Csapó, J., G. Holló, I. Holló, et al. "Production of selenium-enriched milk and dairy products." Acta Universitatis Sapientiae, Alimentaria 8, no. 1 (2015): 5–29. http://dx.doi.org/10.1515/ausal-2015-0001.

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AbstractUntil the middle of the last century, selenium was considered to be toxic, but recently it turned out to be a micronutrient with important physiological effects, whose lack impedes the functioning of several enzymes, while in the case of a prolonged deficiency, disease processes can also occur in the body. Hungary belongs to the selenium-deficient regions in Europe; therefore, our aim was to contribute to the improvement of selenium supply of the population through increasing the selenium content of milk and dairy products. A daily supplementation of 1-6 mg organic selenium to the feed

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FAROOQ, SUMAIRA, JYOTI KACHROO, and NAVEED HAMID. "Critical analysis on sale and production : A case of milk and milk products." INTERNATIONAL RESEARCH JOURNAL OF AGRICULTURAL ECONOMICS AND STATISTICS 8, no. 2 (2017): 387–92. http://dx.doi.org/10.15740/has/irjaes/8.2/387-392.

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Sakhanova, G. B., A. N. Baigelova, and A. T. Baktgereyeva. "Improvement of the production base of milk and dairy products in the Republic of Kazakhstan." Bulletin of "Turan" University, no. 2 (June 29, 2025): 161–76. https://doi.org/10.46914/1562-2959-2025-1-2-161-176.

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The expansion of production of dairy processing enterprises and construction of dairy farms is an important task in the market of milk and dairy products of the Republic of Kazakhstan. Not only ready-made dairy products are imported into the country, but also raw milk, since their personal subsidiary farms cannot meet the needs for milk volumes, and therefore it is important to invest in milk production and processing. The purpose of the study, the main directions and ideas of scientific research are to identify problems in the dairy industry based on current research on the milk and dairy pro

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Karpenko, Vitalii. "ANALYSIS OF THE DOMESTIC DAIRY MARKET: REALITIES AND PROSPECTS." INNOVATIVE ECONOMY, no. 7-8 (2021): 96–103. http://dx.doi.org/10.37332/2309-1533.2021.7-8.13.

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Purpose. The aim of the article is the analysis of the dynamics of development of the domestic dairy market. Methodology of research. The following methods are used in the research process: monographic, comparative analysis – in assessing the general trends in the dynamics of indicators of the level of milk production, its processing, evaluation of milk processing enterprises; graphic – when displaying the production of basic dairy products; abstract and logical – in preparing conclusions. Findings. The dynamics of milk production in Ukraine, the dynamics of milk production per capita in all c

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Gasheva, M. A. "Selection of raw materials and main components for production of sour milk drink from goat’s milk." New Technologies 16, no. 6 (2021): 13–19. http://dx.doi.org/10.47370/2072-0920-2020-16-6-13-19.

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Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented m

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BUIUKLI – TARAN, T. P. "SEARCH FOR WAYS TO IMPROVE THE QUALITY OF DAIRY PRODUCTS IN UKRAINE." Economic innovations 22, no. 1(74) (2020): 29–36. http://dx.doi.org/10.31520/ei.2020.22.1(74).29-36.

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Topicality. In Ukrainian society there is concern about the quality of dairy products produced by domestic producers. Dairy production is the most necessary in the diet of a human, especially at the child�s age. We cannot image the child diet without milk and dairy products. As the infant�s body is much more fragile and vulnerable to the quality and safety of the food, which he consumes, so the requirements to the quality and safety of dairy products need to be tightened, and the requirements must be increased. And it is precisely such the requirements that should apply to the development of e

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