Log in

Relevant bibliographies by topics / Secondary dairy products / Journal articles

To see the other types of publications on this topic, follow the link: Secondary dairy products.

Journal articles on the topic 'Secondary dairy products'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Secondary dairy products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Ubaydullaeva, Nilufar B., Dilrabo Q. Maksumova, Shaxzoda J. Shosalimova, and Mohamed Rifky. "Characteristics of secondary dairy raw material obtained during dairy processing." E3S Web of Conferences 486 (2024): 02025. http://dx.doi.org/10.1051/e3sconf/202448602025.

Full text

Abstract:

This study focuses on by-products of dairy processing and the effectively utilization to reduce environmental problems. The existing traditional technology of producing sour cream, butter, natural cheeses and cottage cheese receives huge amount of by-products such as skim milk, buttermilk and whey is called “secondary dairy raw material”. Enzymatic hydrolysis of kappa-casein is the particular process that starts the coagulation of milk and the casein micelles’ characteristics change and become unstable and begin to combine. A 3-dimensional network of casein micelles eventually emerges as aggre

APA, Harvard, Vancouver, ISO, and other styles

2

Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and hotel consulting. Innovations 5, no. 1 (2022): 82–96. http://dx.doi.org/10.31866/2616-7468.5.1.2022.260878.

Full text

Abstract:

Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, available to all po

APA, Harvard, Vancouver, ISO, and other styles

3

Deynychenko, Hryhorii, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, and Volodymyr Perekrest. "Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing." Restaurant and Hotel Consulting. Innovations 5, no. 1 (2022): 82–96. https://doi.org/10.31866/2616-7468.5.1.2022.260878.

Full text

Abstract:

Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, av

APA, Harvard, Vancouver, ISO, and other styles

4

G., Deynichenko, Guzenko V., Dmytrevskyi D., Tsvirkun L., and Kravchenko T. "PROSPECTS FOR THE USE OF MEMBRANE TECHNOLOGIES FOR THE PROCESSING OF DAIRY RAW MATERIALS." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2(30) (December 25, 2019): 122–33. https://doi.org/10.5281/zenodo.3592841.

Full text

Abstract:

<em>The article is devoted to the issue of using membrane processes in the processing of dairy raw materials in order to create resource-saving technologies and to improve technical equipment for the production of concentrates from secondary dairy products. The application of membrane technologies in the dairy industry is analyzed. The results of analytical research concerning the possibility of producing dairy products from secondary raw materials with the use of ultrafiltration at the food industry along with the production of traditional whole milk products are presented.</em>

APA, Harvard, Vancouver, ISO, and other styles

5

Shcherbakova, Nadezhda, and Tatiana Dmitrienko. "Development of biotechnology of gluten-free bakery products using whey." E3S Web of Conferences 413 (2023): 01005. http://dx.doi.org/10.1051/e3sconf/202341301005.

Full text

Abstract:

Currently, due to the acute shortage of natural dairy products, an urgent problem is the rational use of secondary dairy raw materials in the conditions of industrial milk processing. The article provides an overview of the recipe for gluten-free bread on whey, as an example of its secondary use.

APA, Harvard, Vancouver, ISO, and other styles

6

Korol'kova, Anna, Irina Grishaeva, Maria Krotova, Aleksey Nepriyatel', and Ivan Belozerskih. "AMINO ACID COMPOSITION OF VELVET ANTLER EXTRACTS USING SECONDARY DAIRY PRODUCTS." Bulletin of KSAU, no. 8 (August 23, 2024): 166–71. http://dx.doi.org/10.36718/1819-4036-2024-8-166-171.

Full text

Abstract:

The studies were conducted in the laboratory for processing and certification of antler products of the department All-Russian Research Institute of Velvet Antler Deer Farming, FGBNU FANTsA (Altai Region, Barnaul) in 2023. The purpose of the studies was to determine the qualitative and quantitative composition of amino acids in samples extracted from secondary dairy products (buttermilk, cheese and curd whey). Extraction was carried out in an ultrasound field (37 kHz) at a raw material ratio of 1 : 10 with proteolytic enzymes. The qualitative and quantitative amino acid composition was determi

APA, Harvard, Vancouver, ISO, and other styles

7

Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.

Full text

Abstract:

Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 %

APA, Harvard, Vancouver, ISO, and other styles

8

Svidlo, Karyna. "Innovative Gero-dietetic Confectionery Products Technology with Using Secondary Dairy Raw Food." Restaurant and Hotel Consulting. Innovations 2, no. 1 (2019): 27–35. https://doi.org/10.31866/2616-7468.2.1.2019.170407.

Full text

Abstract:

Actuality. The process of creating a new branch of food industry for gero-dietetic products is important in some aspects: wide introduction of gero-dietetic products in the actual food for elderly and old people will enable us to correct the nutrition of contemporary people; the use of gero-dietetic products is extremely important for medical nutrition and prevention of premature aging. Purpose and methods. The purpose of the article is to ground the use of whey proteins concentrate obtained by ultrafiltration with fructose in the gero-dietetic confectionery technology. The method of

APA, Harvard, Vancouver, ISO, and other styles

9

OGUNTADE, A. E., and A. S. BAMIRE. "CONSUMPTION TREND OF MODERN DAIRY PRODUCTS AND PROJECTIONS OF DAIRY CATTLE REQUIREMENTS IN NIGERIA." Nigerian Journal of Animal Production 23, no. 1 (2021): 85–90. http://dx.doi.org/10.51791/njap.v23i1.2177.

Full text

Abstract:

This study estimates the requirements for modern dairy products as Liquid Milk Equivalents (LME) and the size cattle herd that can produce the LME under the different scenarios of milk yield/offtake. Four dairy products viz: Condensed and Evaporated milk; Dry Milk Powder (skim and whole); Butter; Cheese and Curd were studied based on data obtained from secondary sources and analysed by trend projections based on regression analytical approach while standard conversion factors were used to convert each category of dairy product to its LME requirements were then used to estimate the National cat

APA, Harvard, Vancouver, ISO, and other styles

10

Nersesyan, T. V., I. K. Kulikova, and A. D. Lodygin. "Prospects for yeast using in secondary dairy raw materials processing." Sovremennaya nauka i innovatsii, no. 3 (47) (2024): 84–91. https://doi.org/10.37493/2307-910x.2024.3.8.

Full text

Abstract:

The relevance of different types of yeasts application for synthesis of various types of commercially available products is substantiated. Directions of secondary dairy raw materials processing based on lactose biotransformation is analyzed. The possibility of using yeast, which is not capable of hydrolyzing lactose, for the purpose of recycling secondary milk raw materials has been shown.

APA, Harvard, Vancouver, ISO, and other styles

11

Svidlo, Karyna. "Innovative Gero-dietetic Confectionery Products Technology with Using Secondary Dairy Raw Food." Restaurant and hotel consulting. Innovations 2, no. 1 (2019): 27–35. http://dx.doi.org/10.31866/2616-7468.2.1.2019.170407.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Dinu, Monica, Sofia Lotti, Giuditta Pagliai, et al. "Mediterranean Diet Adherence in a Sample of Italian Adolescents Attending Secondary School—The “#facciamoComunicAzione” Project." Nutrients 13, no. 8 (2021): 2806. http://dx.doi.org/10.3390/nu13082806.

Full text

Abstract:

Our aim was to assess adherence to the Mediterranean diet in a group of 726 secondary school students (336 girls, 390 boys) who completed the web-based Medi-Lite questionnaire simultaneously, during school hours, at the “Istituto Professionale per l’Enogastronomia e l’Ospitalità Alberghiera Marco Polo” in Genoa, Italy. The mean adherence score was 9.28 ± 2.29, with significantly (p = 0.017) higher values in girls (9.5 ± 2.2) than boys (9.1 ± 2.4). As to the individual food components of the Medi-Lite score, 84% of students reported non-optimal consumption (i.e., the choice that yielded ≤ 1 poi

APA, Harvard, Vancouver, ISO, and other styles

13

Rogulin, Rodion S. "Retracted: Features of Planned Supply Chains in the Dairy Industry." Economics of Contemporary Russia, no. 3 (October 12, 2020): 51–62. http://dx.doi.org/10.33293/1609-1442-2020-3(90)-51-62.

Full text

Abstract:

RetractedModern dairy product supply chain management systems help minimize the production and distribution of unsafe or substandard products. The purpose of this article is to assess the capabilities and level of development of planning and quality control systems in the field of supply chain management in the dairy industry using the example of Russia, Kazakhstan and Lithuania. Through a systematic analysis of statistical information, descriptors of the effectiveness of logistics supply chains and development directions of the dairy industry in the field of improving planning and quality con

APA, Harvard, Vancouver, ISO, and other styles

14

Yaqubjanova, Yoqutkhan Gulomjanovna Sariboyeva Diloram Akramjonovna Halimjonova Umida Bakhtiyar's. "SECONDARY RAW MATERIALS OF DAIRY PRODUCTS AND THEIR PHYSIOLOGICAL EFFECTS ON THE HUMAN ORGANISM." MODELS AND METHODS IN MODERN SCIENCE 1, no. 18 (2022): 67–72. https://doi.org/10.5281/zenodo.7494048.

Full text

Abstract:

This article is now aimed at the effective use of secondary raw materials that are formed during the processing of milk and dairy products in our republic, as well as the introduction of waste-free technologies that allow you to obtain products whose composition is rich in useful nutrients.

APA, Harvard, Vancouver, ISO, and other styles

15

Kubicová, Ľubica, Kristína Predanocyová, and Zdenka Kádeková. "The importance of milk and dairy products consumption as a part of rational nutrition." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 234–43. http://dx.doi.org/10.5219/1050.

Full text

Abstract:

The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumpt

APA, Harvard, Vancouver, ISO, and other styles

16

Zharykbassova, K. S., Y. S. Zharykbassov, Zh Kh Kakimova, G. N. Raimkhanova, and A. M. Baikadamova. "COLLAGEN-CONTAINING CONCENTRATE IN THE PRODUCTION OF DAIRY PRODUCTS SPORTS NUTRITION PRODUCTS." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 115–24. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-15.

Full text

Abstract:

The article substantiates the relevance of the use of collagen-containing concentrate in the production of cottage cheese products for sports nutrition. The inclusion of cottage cheese products with a high content of collagen in the diet of athletes helps to strengthen the cartilage tissue of joints, improve the restoration of connective tissue of the ligamentous apparatus and reduce the pain threshold by increasing collagen production. Based on the study of the chemical composition of secondary products of the poultry processing industry, such chicken parts as skin, bone tissue and paws were

APA, Harvard, Vancouver, ISO, and other styles

17

Harrison, R. J. "The ‘Policultivo Ganadero’, or the Secondary Products Revolution in Spanish Agriculture, 5000–1000 bc." Proceedings of the Prehistoric Society 51, no. 1 (1985): 75–102. http://dx.doi.org/10.1017/s0079497x00007040.

Full text

Abstract:

In the Secondary Products Revolution model advanced by Sherratt it was predicted that increased use of animals for labour and dairy products would be visible archaeologically in animal bone collections. Published faunal data from Spain and Portugal for the period 5000–1000 bc show that horses, traction animals and dairy products all became more important after 2000 bc. An historical-geographical analogy from pre-industrial Spain suggests that by 1500 bc there was a degree of specialization in stockraising which could be understood best if sites were integrated economically over a wide region.

APA, Harvard, Vancouver, ISO, and other styles

18

Devi, Hidangmayum Aisolia, Dipanjan Kashyap, Rajkumari R. Devi, Pithunglo L. Kikon, and Jharna Choudhury. "Dairy entrepreneurship development in North East India: A case study of Friendship Dairy and Agro Product Unit of Manipur." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 17, no. 2 (2021): 194–98. http://dx.doi.org/10.15740/has/ijas/17.2/194-198.

Full text

Abstract:

India has been the leading producer and consumer of dairy products worldwide since 1998 with sustained growth in the availability of milk and milk products. Dairy activities form an essential part of the rural Indian economy, serving as a critical source of employment and income. The dairy market in India reached a value of INR 10,527 billion in 2019. As of 2020, approximately 4.2 per cent of India’s gross domestic product is due to dairy production. The present study was performed at Friendship Dairy and Agro Product Unit of Manipur to examine the product availability and performance and also

APA, Harvard, Vancouver, ISO, and other styles

19

Maitah, Mansoor, Rami Hodrab, Karel Malec, and Sawsan Abu Shanab. "Exploring the Determinants of Consumer Behavior in West Bank, Towards Domestic and Imported Dairy Products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63, no. 1 (2015): 355–68. http://dx.doi.org/10.11118/actaun201563010355.

Full text

Abstract:

This paper aims to investigate factors influencing the purchasing behavior of Palestinian customers towards domestic and imported dairy products (Israeli and foreign). The secondary data were obtained from the competent authorities. On the other hand, primary data were gathered by utilizing personal interviews and questionnaires. 450 questionnaires were distributed to all governorates of the West Bank. It has been concluded from statistical results that middle-income households concern mainly about quality, image and product validity period. In contrast, low-income households consider mainly p

APA, Harvard, Vancouver, ISO, and other styles

20

Girma, Abayeneh, and Aleka Aemiro. "Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains." Journal of Food Quality 2021 (November 9, 2021): 1–10. http://dx.doi.org/10.1155/2021/9978561.

Full text

Abstract:

Fermented Ethiopian traditional dairy products containing LAB that show antibacterial activities against various food spoilage and pathogenic bacteria have been used for the preservation of fermented dairy products for a long time. However, there are no comprehensive scientific reports on the antibacterial activity of LAB isolated from various fermented dairy products in Pawe Woreda. The objective of the study was to evaluate the antibacterial activity of LAB isolated from traditionally fermented Ethiopian dairy products against spoilage and pathogenic bacteria. Thirty-five samples of fermente

APA, Harvard, Vancouver, ISO, and other styles

21

Vasilopoulou, Dafni, Oonagh Markey, Kirsty E. Kliem, et al. "Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study." American Journal of Clinical Nutrition 111, no. 4 (2020): 739–48. http://dx.doi.org/10.1093/ajcn/nqz344.

Full text

Abstract:

ABSTRACT Background Modifying dairy fat composition by increasing the MUFA content is a potential strategy to reduce dietary SFA intake for cardiovascular disease (CVD) prevention in the population. Objectives To determine the effects of consuming SFA-reduced, MUFA-enriched (modified) dairy products, compared with conventional dairy products (control), on the fasting cholesterol profile (primary outcome), endothelial function assessed by flow-mediated dilatation (FMD; key secondary outcome), and other cardiometabolic risk markers. Methods A double-blind, randomized, controlled crossover 12-wk

APA, Harvard, Vancouver, ISO, and other styles

22

Antunović, Martina, Marija Kovač Tomas, Tihomir Kovač, Jurislav Babić, Mirela Lučan Čolić, and Antonija Šarić. "Aflatoxin M1 in milk and dairy products – A mini review." Croatian journal of food science and technology 14, no. 2 (2022): 235–48. http://dx.doi.org/10.17508/cjfst.2022.14.2.08.

Full text

Abstract:

Aflatoxins (AF) are a group of toxic secondary metabolites mostly produced by strains of Aspergillus spp. fungi. There are several types of aflatoxins (AFB1, AFG1, AFB2, AFG2, AFM1, AFM2, etc.), but the most toxic and the most common is AFB1. Aflatoxins have been shown to possess powerful carcinogenic, mutagenic and teratogenic properties. AFB1 can contaminate feed and food during the growth and/or storage under inappropriate conditions. When animals consume AFB1-contaminated feed, it undergoes various metabolic pathways and finally, it is metabolized into hydroxylated metabolite AFM1, which i

APA, Harvard, Vancouver, ISO, and other styles

23

Paladii, Irina, Elvira Vrabie, Mircea Bologa, et al. "Peculiarities of proteins fractionation at electroactivation of whey." Journal of Engineering Science 31, no. 2 (2024): 80–93. https://doi.org/10.52326/jes.utm.2024.31(2).08.

Full text

Abstract:

Food processing, which generates both by-products and waste, requires a revision of modern processes in the framework of the development of non-residual, environmentally friendly processes. Dairy by-products require the development of complex zero-waste technologies. Electroactivation is an emerging process to overcome those challenges, which allows for non-residual processing of milk by-products. Electroactivation, managing both the technological regimes and the geometric/technical parameters of the electrolyzers used to process different types of whey, allows both the electrofractionation of

APA, Harvard, Vancouver, ISO, and other styles

24

Nimisha, M., and P. Shanmugam. "Trends in Production, Procurement of Milk by Co-Operative Societies in Kerala." Shanlax International Journal of Arts, Science and Humanities 9, no. 1 (2021): 119–24. http://dx.doi.org/10.34293/sijash.v9i1.3833.

Full text

Abstract:

Dairy sector has great contribution to the GDP of the country has come from the milk dairy cooperative sector. Milk and milk products are perhaps one of the very few consumption items common in all cultures around the world. Indian dairy Co-operative Societies sector contributes the large share in agricultural gross domestic products. Presently there are around 70,000 village dairy cooperative societies across the country. The main aim of this paper is to analyses the performance of Milk procurement and sales by dairy co-operative societies in Kerala. The study based on secondary data has been

APA, Harvard, Vancouver, ISO, and other styles

25

Maltseva, Olga Nikolaevna, and Aysilu Ayratovna Islamova. "Microbiological monitoring of the production environment at the Birsk Dairy Plant." Samara Journal of Science 9, no. 4 (2020): 99–103. http://dx.doi.org/10.17816/snv202094115.

Full text

Abstract:

This paper discusses the state of the production environment at the Birsk dairy plant. Milk and dairy products are one of the main human food products, and should be safe for microbiological indicators. Monitoring of the production environment was carried out to prevent secondary contamination of food with pathogenic microflora. The main methods of microbiological control in the production of dairy products that were used for the study are described. The paper presents the results of the sanitary and hygienic state of the air environment and drinking water of centralized water supply. Microbio

APA, Harvard, Vancouver, ISO, and other styles

26

Tetiana, YUDINA, and SERENKO Anton. "FORMATION OF THE DOMESTIC MARKET OF LACTOSE-FREE AND LOW-LACTOSE DAIRY PRODUCTS." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 38, no. 2 (2021): 33–43. http://dx.doi.org/10.31617/tr.knute.2021(38)03.

Full text

Abstract:

Background. The problem of lactose intolerance is becoming widespread, especially in Ukraine it affects 15–35 % of the population. Dairy products are a valuable source of essential nutrients, that’s why it is impossible to completely rule out them from the diet. To solve this problem, it is important to develop technology for dairy products that are free of lactose or with reduced content. The aim of thework is to analyze the world market of low-lactose dairy products and to identify the factors which influence on the formation of such a market in Ukraine. Materials and methods. The subject of

APA, Harvard, Vancouver, ISO, and other styles

27

Korol'kova, Anna, Maria Krotova, Irina Grishaeva, Aleksey Nepriyatel', and Ivan Belozerskih. "QUANTITATIVE AND QUALITATIVE AMINO ACID COMPOSITION OF EXTRACTS FROM MEAT AND SECONDARY PRODUCTS OF DAIRY PRODUCTION." Bulletin of KSAU, no. 9 (October 29, 2024): 179–84. https://doi.org/10.36718/1819-4036-2024-9-179-184.

Full text

Abstract:

The aim of the study is to determine the amino acid composition of extracts from meat hydrolyzed with buttermilk, cheese whey and curd whey. Objectives: to study the qualitative amino acid composition; to determine the quantitative amino acid composition. The object of the study is maral meat and secondary dairy products (buttermilk, cheese whey and curd whey). The extracts were prepared in the laboratory for processing and certification of antler products of the department of the All-Russian Research Institute of Deer Antler Husbandry of the Federal State Budgetary Scientific Institution of t

APA, Harvard, Vancouver, ISO, and other styles

28

Stuber, Josine M., Jody C. Hoenink, Joline W. J. Beulens, Joreintje D. Mackenbach, and Jeroen Lakerveld. "Shifting toward a healthier dietary pattern through nudging and pricing strategies: A secondary analysis of a randomized virtual supermarket experiment." American Journal of Clinical Nutrition 114, no. 2 (2021): 628–37. http://dx.doi.org/10.1093/ajcn/nqab057.

Full text

Abstract:

ABSTRACT Background Nudging and salient pricing are promising strategies to promote healthy food purchases, but it is possible their effects differ across food groups. Objective To investigate in which food groups nudging and/or pricing strategies most effectively changed product purchases and resulted in within–food groups substitutions or spillover effects. Methods In total, 318 participants successfully completed a web-based virtual supermarket experiment in the Netherlands. We conducted a secondary analysis of a mixed randomized experiment consisting of 5 conditions (within subject) and 3

APA, Harvard, Vancouver, ISO, and other styles

29

Cabiddu, Delgadillo-Puga, Decandia, and Molle. "Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content." Animals 9, no. 10 (2019): 771. http://dx.doi.org/10.3390/ani9100771.

Full text

Abstract:

Dairy products from grazing ruminant have numerous positive effects on human health thanks to their higher content essential fatty acids, vitamins, and polyphenols. Compared to livestock fed a conventional maize silage- and/or grain-based diet, grass-fed livestock produce milk with higher levels of n-3 fatty acids, vitamins A, E, carotenoids, and phenols. The effect is even more pronounced if animals are grazing on legume/forbs-rich grasslands. This review argues, based on the available literature, about the effect of grazing ruminant on milk and cheese quality, including the hedonistic aspect

APA, Harvard, Vancouver, ISO, and other styles

30

GERELES, Anna, and László SZŐLLŐSI. "A Study of Ukrainian Dairy Industry: Financial Performance and Trends." SEA - Practical Application of Science XIII, no. 38 (2025): 89–105. https://doi.org/10.70147/s3889105.

Full text

Abstract:

Production of milk and dairy products is one of the key directions of the Ukrainian food industry. The development of this sector contributes to the food security of the state, as well as contributes to the development of its export potential. However, Ukraine’s dairy industry has experienced substantial structural transformations, with milk production declining to 9.8 million tonnes in 2020 – the lowest level since the country’s independence. The export of dairy products decreased by 33%, dropping to 541 thousand tonnes, while imports surged by 90% to 335 thousand tonnes. Therefore, the study

APA, Harvard, Vancouver, ISO, and other styles

31

Bojanic-Rasovic, Mirjana. "Potential of indigenous lactobacilli as starter culture in dairy products." Acta Periodica Technologica, no. 48 (2017): 39–52. http://dx.doi.org/10.2298/apt1748039b.

Full text

Abstract:

Traditional production of fermented dairy products involves lactic acid bacteria that are normally present in the milk and production environment. These lactic acid bacteria represent the niche microbiota of the geographical area and they are responsible for local types of fermented products. In order to standardize indigenous products, the basic requirement is the application of the determined indigenous lactic acid bacteria as starter cultures affecting their specific characteristics by performing fermentation and influencing the ripening process. In the process of cheese fermentation usuall

APA, Harvard, Vancouver, ISO, and other styles

32

Saxena, Sonika, Tejaswini Kumawat, Ramakant Lata, Jayana Rajvanshi, and Sudipti Arora. "Performance Evaluation of Two Stage Wastewater Model for Treatment of Dairy Effluents." International Journal of Ecology and Environmental Sciences 50, no. 2 (2024): 199–207. http://dx.doi.org/10.55863/ijees.2024.3122.

Full text

Abstract:

The continuous rise in consumer demand for dairy products has led to significant advancements in food and dairy technology, resulting in a substantial increase in dairy production. However, the expansion of the dairy industry has placed a strain on the environment due to the generation of waste products containing elevated levels of constituents such as casein, lactose, fat, inorganic salts, as well as detergents and sanitizers. These contribute to elevated Chemical Oxygen Demand (COD) and Biological Oxygen Demand (BOD) values. While dairy facilities have implemented their own treatment plants

APA, Harvard, Vancouver, ISO, and other styles

33

Luqman, Adebisi Gbadebo, Popoola Moshood Abiola, Olaniyi Taiwo Anne, et al. "Extent of Involvement of Women in Dairy Farming Activities in Oyo State, Nigeria." Agricultural Science 2, no. 1 (2020): p162. http://dx.doi.org/10.30560/as.v2n1p162.

Full text

Abstract:

The study was conducted to evaluate extent of involvement of women in dairy production in Oyo state. Two stage sampling procedure was used for the study with 112 questionnaires administered through a scheduled interview to obtain information from the respondents. Data were collected on socio-economic characteristics, dairy production enterprise of the respondents and their extent of involvement in dairy production activities. Data collected were subjected to descriptive statistics and regression analysis. The result of the study showed that most of the respondents were older than 25 years; the

APA, Harvard, Vancouver, ISO, and other styles

34

D., Siddappaji, and Basava Raja M.G. "DAIRY DEVELOPMENT AND SUSTAINABLE DEVELOPMENT IN MYSORE DISTRICT- AN ANALYSIS." Shanlax International Journal of Arts, Science and Humanities 6, S2 (2019): 6–12. https://doi.org/10.5281/zenodo.2635085.

Full text

Abstract:

<em>Dairy farming is a back bone of any developing and developed nations and it is impact of the socio-economic conditions on sustainable development and poor peoples in rural areas. The research study aims at studying and revealing the sustainable development through dairy development in Mysore district. The dairy sector is a major contributor to the sustainability of rural community development, empowerment of women, livelihoods, reduction of poverty, and opportunities of income and employment, improve the weaker sections in the rural areas. It is a major occupation of rural milk producing f

APA, Harvard, Vancouver, ISO, and other styles

35

Dr. G. Anuradha, S. Natarajan. "Consumers Preference Towards Aavin Milk Products in Gudalur." Tuijin Jishu/Journal of Propulsion Technology 44, no. 3 (2023): 1215–22. http://dx.doi.org/10.52783/tjjpt.v44.i3.452.

Full text

Abstract:

Milk has been used by humans since the beginning of recorded time to provide both fresh and storable nutritious foods. India is the world’s largest dairy producer Indian dairy sector has grown substantively over the years. Dairy products demand in India has increased dramatically in both consumer of rural and urban sectors. Milk composition has a dynamic nature, and the composition varies with stage of lactation, age, breed, nutrition, and energy balance and health status. Aavin is a State Government Cooperative under the ownership of Tamil Nadu Cooperative Milk Producers Federation Limited (T

APA, Harvard, Vancouver, ISO, and other styles

36

Zhang, Na, Vladimir Lazarev, and Tatyana Shestakova. "Whey centralized processing of as an environmental aspect of regional development." E3S Web of Conferences 208 (2020): 01005. http://dx.doi.org/10.1051/e3sconf/202020801005.

Full text

Abstract:

The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex

APA, Harvard, Vancouver, ISO, and other styles

37

Kogut, О. Yu, А. Z. Arystambayeva, and К. Czerewacz-Filipowicz. "Cost management in the dairy subcomplex: cost classification." Problems of AgriMarket, no. 4 (December 30, 2024): 134–42. https://doi.org/10.46666/2024-4.2708-9991.12.

Full text

Abstract:

At present, the dairy subcomplex remains one of the most significant sectors of Kazakhstan's agro-industrial complex. In the conditions of the developing market the accounting in the companies engaged in milk processing does not provide the necessary level of information support for adaptation of operational management intentions imputed by the structure of the accounting system, which is not fully used in the enterprises of the republic engaged in secondary processing of non-sort milk raw materials. In the market economy the exact control of costs of production and realization of products, co

APA, Harvard, Vancouver, ISO, and other styles

38

Changmai, Sukalpa. "Geospatial Application for Dairy Supply Chain Management." Journal of Geomatics 17, no. 2 (2023): 57–66. http://dx.doi.org/10.58825/jog.2023.17.2.63.

Full text

Abstract:

The broad availability of geospatial data has changed how we think about solving problems. There are numerous uses for GIS and Remote Sensing in a variety of fields. Such a field includes Supply Chain Management where GIS is used to map various stages like producers, consumers, processing facilities, suppliers, distribution centres, and transportation routes for better decision making and enhanced flow of goods. In this study we are integrating geospatial technologies to map raw material source, routes taken for the delivery of processed items, areas served by a processing unit and finally mod

APA, Harvard, Vancouver, ISO, and other styles

39

Cerkvenik, Vesna, Bogdan Perko, Irena Rogelj, et al. "Fate of ivermectin residues in ewes' milk and derived products." Journal of Dairy Research 71, no. 1 (2004): 39–45. http://dx.doi.org/10.1017/s0022029903006381.

Full text

Abstract:

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0·2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese–making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matr

APA, Harvard, Vancouver, ISO, and other styles

40

Tuganova, B. S., and G. T. Kagibaeva. "Technology of meat and dairy products enriched with whey protein concentrate." Journal of Almaty Technological University 143, no. 1 (2024): 92–101. http://dx.doi.org/10.48184/2304-568x-2024-1-92-101.

Full text

Abstract:

This article presents improved technologies for the production of meat and dairy products, from goat milk and goat meat, using whey. The purpose of the research is to develop the technology and component composition of soft cheese and low - calorie sausage products enriched with whey protein concentrate. The scientific novelty of the project is to conduct experimental studies to study the chemical composition and technological properties of milk and meat of goats of indigenous breeds of the Pavlodar region and milk of imported goats of the Zaanensky and Gorky breeds. The enzyme preparation and

APA, Harvard, Vancouver, ISO, and other styles

41

Sutthiwong, Nuthathai, Supaporn Lekavat, and Laurent Dufossé. "Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products." Foods 12, no. 6 (2023): 1270. http://dx.doi.org/10.3390/foods12061270.

Full text

Abstract:

Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various in

APA, Harvard, Vancouver, ISO, and other styles

42

Izzo, Luana, Petra Mikušová, Sonia Lombardi, Michael Sulyok, and Alberto Ritieni. "Analysis of Mycotoxin and Secondary Metabolites in Commercial and Traditional Slovak Cheese Samples." Toxins 14, no. 2 (2022): 134. http://dx.doi.org/10.3390/toxins14020134.

Full text

Abstract:

Cheese represents a dairy product extremely inclined to fungal growth and mycotoxin production. The growth of fungi belonging to Aspergillus, Penicillium, Fusarium, Claviceps, Alternaria, and Trichoderma genera in or on cheese leads to undesirable changes able to affect the quality of the final products. In the present investigation, a total of 68 types of commercial and traditional Slovak cheeses were analyzed to investigate the occurrence of fungal metabolites. Altogether, 13 fungal metabolites were identified and quantified. Aflatoxin M1, the only mycotoxin regulated in milk and dairy produ

APA, Harvard, Vancouver, ISO, and other styles

43

Ladyka, Volodymyr, Nataliia Bolhova, Svitlana Huba, Viktoriia Sokolenko, and Yuriy Skliarenko. "Investigation of the influence of milk protein genotype on the process of fermentation of milk curds by mesophilic lactic acid streptococci." Scientific Horizons 27, no. 8 (2024): 113–21. http://dx.doi.org/10.48077/scihor8.2024.113.

Full text

Abstract:

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow’s milk on the fermentation process of milk mixtures

APA, Harvard, Vancouver, ISO, and other styles

44

Mamai, D. S., S. P. Babenyshev, A. V. Mamai, V. A. Ivanets, and D. S. Khokha. "Methodology for solving the problem of wastewater treatment of dairy processing enterprises." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (2022): 214–21. http://dx.doi.org/10.20914/2310-1202-2022-1-214-221.

Full text

Abstract:

In Russia, as well as all over the world, one of the most acute problems is the protection of natural water resources from sewage contamination of food, especially dairy processing enterprises. However, despite the fact that restrictions, fines and suspension of their activities have been established at the legislative level for exceeding the established standards for the discharge of pollutants into reservoirs, they continue to cause more and more significant harm to the environment. The main objective reason for this phenomenon should be attributed to the lack of an effective technology for

APA, Harvard, Vancouver, ISO, and other styles

45

Kuzo, Natalia, Natalia Kosar, and V. Malykha. "Research of development trends of the Ukrainian dairy market and directions of cheese producers' intensification of marketing activities on IT." Management and Entrepreneurship in Ukraine: the stages of formation and problems of development 202, no. 1 (2023): 169–78. http://dx.doi.org/10.23939/smeu2023.01.169.

Full text

Abstract:

Analysis of the secondary marketing information proves that the dairy sector is the leading in the Ukrainian food and processing industry. It not only affects the well-being and health of the population, but also the food security of the country. At the same time, the Ukrainian dairy market operates in conditions of intense competition. As a result of the military action the number of milk processing enterprises in Ukraine decreased at the end of 2022, at the same time, a decrease in the production of several dairy products in natural terms is observed while their prices are increasing. During

APA, Harvard, Vancouver, ISO, and other styles

46

Grynchenko, Nataliya, and Pavlo Pyvovarov. "DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS." EUREKA: Life Sciences 3 (May 31, 2018): 18–24. http://dx.doi.org/10.21303/2504-5695.2018.00659.

Full text

Abstract:

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the tech

APA, Harvard, Vancouver, ISO, and other styles

47

Rebasiddanavar, Revappa M., S. S. Guledagudda, and Swati Prakash Relekar. "A Holistic Study of Livestock Dynamics and Dairy Trade in India." Journal of Scientific Research and Reports 30, no. 9 (2024): 92–108. http://dx.doi.org/10.9734/jsrr/2024/v30i92334.

Full text

Abstract:

Livestock provides livelihood to two-third of rural masses and employs about 8.8 per cent population of India. While dairying alone ensures the livelihood for 70 million farm families. The present study is based on secondary data and the analytic techniques like compound growth rate analysis (CAGR), Cuddy-Della Valle Index (CDVI), coefficient of variation (CV), percentages, averages were used to analyse the data. The total livestock population consisting of cattle, buffalo, Sheep, goat, pig, horse and pony, mules, donkey, camel, mithun and yak in the country was 535.78 million numbers in 2019.

APA, Harvard, Vancouver, ISO, and other styles

48

ГАРТОВАННАЯ, Е. А., С. А. КОСТРЫКИНА, and В. С. ШУСТОВ. "MONITORING OF SECONDARY MILK RAW MATERIALS AND ASPECTS OF ITS USE." Экономика и предпринимательство, no. 12(161) (January 11, 2024): 418–21. http://dx.doi.org/10.34925/eip.2023.161.12.084.

Full text

Abstract:

Повышение эффективности производства, увеличение объемов вырабатываемой молочной продукции при промышленной переработке молока возможно при применении безотходных технологий, полное извлечение всех компонентов, снижение нормативных потерь. Одним из побочных продуктов, получаемых при переработке молока, является молочная сыворотка. Однако предприятия не стремятся к ее переработке, возможно из-за ряда причин, связанных со сложностью ее состава или внушительными объемами ее производства. Получение продуктов на сывороточной основе является актуальным вопросом пищевой индустрии. Введение в состав т

APA, Harvard, Vancouver, ISO, and other styles

49

Denissova, O. K., and M. U. Rakhimberdinova. "Field of the secondary raw materials applicationof animal husbandry in the economic turnover." Bulletin of "Turan" University, no. 3 (October 4, 2020): 97–102. http://dx.doi.org/10.46914/1562-2959-2020-1-3-97-102.

Full text

Abstract:

The current level of development of the domestic meat industry of the agro-industrial complex requires a fundamentally new approach to the problem of integrated use of all types of livestock products. In this regard, the utilization of by-products obtained during the slaughter of livestock, instead of its full and deep processing - not only the loss of valuable food and feed protein, but also huge monetary losses, leading to an increase in the cost of the main product - meat. The essence of an effective approach to the processing of slaughter products is to create and implement low-and waste-f

APA, Harvard, Vancouver, ISO, and other styles

50

Vaughan, Clare, Annamari Kilkkinen, Sami Heistaro, Tiina Laatikainen, and James Dunbar. "The Dietary, Physical Activity and Sedentary Behaviours of Victorian Regional Secondary School Students." Australian Journal of Primary Health 13, no. 1 (2007): 81. http://dx.doi.org/10.1071/py07011.

Full text

Abstract:

The aim of this study was to investigate the dietary, physical activity and sedentary behaviours of adolescents from four secondary schools in Warrnambool, regional Victoria. In 2004, a random sample of students (n=712), stratified by school year level, was generated from school enrolment databases and 443 students completed a lifestyle questionnaire. Twenty per cent of students were physically active for 60 minutes or more per day; 28 per cent used electronic media in free time for a maximum of two hours per day. Only seven per cent of students met these two Australian physical activity recom

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!