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Journal articles on the topic 'The production and a processing of a milk'

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Published: 4 June 2021

Last updated: 12 February 2022

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CROSSE, SEAMUS, BERNADETTE O'BRIEN, and GER RYAN. "Production of quality milk for processing." International Journal of Dairy Technology 53, no. 4 (2000): 135–41. http://dx.doi.org/10.1111/j.1471-0307.2000.tb02896.x.

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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 diverse and flexible group of food products. The flexibility of milk as a raw material resides in the chemical and physico-chemical properties of its constituents, many of which are unique. The principal constituents of milk can be modified by enzymatic, chemical and/or physical methods, permitting the production of new products. However, the concentrations and properties of milk constituents are variable and hence the processability of milk and the properties of dairy products are inconsistent, although much of this variability can be eliminated by employing modern technology, which exploits certain features of milk constituents. Today, most milk is processed in very large, highly mechanised and automated factories, where consistency in processing properties is essential. The resulting products are distributed through large wholesale and retail outlets, where consistency is, again, paramount. Finally, today's consumers expect consistency. The consistency expected by the processor, distributor and consumer can be achieved only if the properties of milk constituents are understood at the molecular level.This communication will describe:The chemical and physico-chemical properties of the principal constituents of milk, i.e. lactose, lipids, proteins and salts,Variations in milk composition and in the properties of its constituents and the influence of dairy husbandry practices thereon,Exploitation and significance of the chemical and physico-chemical properties of milk constituents in the production and properties of the principal groups of dairy foods, i.e. liquid milk products, cheese, butter, fermented milks, functional milk proteins and lactose.Process modifications which may be used to overcome variations in the properties of milk constituents.

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Гербер, Юрий, Yuriy Gerber, Александр Гаврилов, and Alexander Gavrilov. "Machine Processing of Milk in Dairy Production." Food Processing: Techniques and Technology 49, no. 3 (2019): 375–82. http://dx.doi.org/10.21603/2074-9414-2019-3-375-382.

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For fermented milk products, consistency plays a leading role: it provides a quality product and shapes consumer demand. There have been numerous studies of the effect of the technological process on the properties of sour cream, kefir, etc. However, these studies were performed after the introduction of ferment. Thus, the effect of parameters of thermal and mechanical treatment during the primary stage on the physical and mechanical properties of fermented milk products remains understudied. The research objective was to confirm the following hypothesis: the parameters of homogenization during the primary stage affect the consistency of the fermented milk products. A set of experiments made it possible to expose the dependence of the rheologic properties of sourmilk products from the regime parameters of homogenization. The research featured initial mix for kefir and sour cream production. The milk was preheated to 45C in an Alfa-Laval pasteurizer and separated in an Alfa-Laval separator. The fat-free milk (1% of fat for kefir production) was heated in a pasteurizer to 55–60C and homogenized at 8–16 mPa. The homogenizing device of the manometer was additionally equipped with a phase separator delimiter of the S-homogenizer type. The acidity and viscidity for the sour cream and kefir were measured at different pressure values. The power expenses on homogenization depended on the pressure and the volume of milk. The pressure of homogenization proved to be a meaningful factor and affected the fermentation process. It rendered a substantial influence on the consistency and taste qualities of the fermented milk product. The experiment defined the optimal temperature of fermentation for kefir production. The optimization of pressure decreased the energy consumptions by 4.4 kW/h (24.4%) per ton. Solar thermal collectors were used to preheat the milk before homogenization, which decreased the specific energy consumption by 10.5 kW/h per ton. The new parameters lower the prime cost of the dairy products and raise their competitiveness.

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Joksimović, Miljan, Sanjin Ivanović, and Svjetlana Janković-Šoja. "Production and tendency in milk processing in Montenegro." Ekonomika poljoprivrede 67, no. 2 (2020): 391–404. http://dx.doi.org/10.5937/ekopolj2002391j.

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Panfilova, Julija, Maria Ivantsova, and Irina Selezneva. "Energy efficient way of processing waste of milk production." E3S Web of Conferences 6 (2016): 03008. http://dx.doi.org/10.1051/e3sconf/20160603008.

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Özbay, A., and G. N. Demirer. "Cleaner production opportunity assessment for a milk processing facility." Journal of Environmental Management 84, no. 4 (2007): 484–93. http://dx.doi.org/10.1016/j.jenvman.2006.06.021.

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Nemenushchaya, Lyudmila, Lyudmila Konovalenko, and Tatiana Shchegolikhina. "Organization of efficient and environmentally friendly milk processing production." IOP Conference Series: Earth and Environmental Science 723, no. 3 (2021): 032101. http://dx.doi.org/10.1088/1755-1315/723/3/032101.

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Gubanov, R. S. "Features of milk processing in the production of butter." Milk branch magazine, no. 06 (May 20, 2021): 62–65. http://dx.doi.org/10.33465/2222-5455-2021-6-62-65.

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Markovic, B., M. Markovic, and L. Rmus. "Status of milk production sector in Montenegro." Biotehnologija u stocarstvu 27, no. 3 (2011): 387–96. http://dx.doi.org/10.2298/bah1103387m.

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Quantitative and qualitative parameters of the milk production sector in Montenegro, addressing both production and processing have been evaluated. In Montenegro, livestock production is focused on cattle, sheep and goats and to lower extent pig and poultry. Montenegro dairy sector characterized by small-scale farming. Milk production based on about 26270 farms with average herd size of 2.9 cows and milk yield 2700 kg/cow has a very different structure to that in the EU-27. The small-scale structure of Montenegrin milk production results in the sector operating with a number of inefficiencies at the production level. Regarding processing diary industry there have been the positive changes: new dairies were established, collection area is enlarged, range of products is also widened. Maybe the most promising change is cheese production and its presence in many markets. Total self-sufficiency rate of milk and dairy products is at a level of about 60%. The remaining needs are imported, which is around 30 million euros. In order to strengthen production and market position of domestic dairy products and to further develop dairy sector, as very specific and sensitive one, the efforts should be focused on remove weak points and to make stronger the whole value chain. In addition to the domestic support schemes, pre-accession EU support (IPARD) should target investments in primary production of milk and processing sector.

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Храмцов, Андрей, and Andrey Khramtsov. "Innovative Solutions in Milk Whey Production." Food Processing: Techniques and Technology 48, no. 3 (2019): 5–15. http://dx.doi.org/10.21603/2074-9414-2018-3-5-15.

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The paper features some practical and theoretical achievements made by the federal level Scientific school of Living Systems (7510.2010.4) headquartered at the North-Caucasus Federal University. The article describes the principles of non-waste technology in milk whey production. The sustainable use of milk whey presupposes its conditioning before technological processing. Moreover, all components of milk whey are put into use: concentrates, high-quality lactose, and such derivatives as prebiotics, especially lactulose.

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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. Categorization of the most important product groups-cheeses, kajmak and low-fat cheeses was performed in this short review. Their basic technology characteristics, composition, properties and market value are presented. Significant relevance of original products and area, through geographic and origin protection process was emphasized. Autohthonous milk products are base for expansion of assortment and quality of original cheeses and kajmak at the market.

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Glavić, Midhat, Amir Zenunović, and Aleksandra Budiša. "The Production, Purchase and Processing of Milk in Bosnia and Herzegovina." АГРОЗНАЊЕ 18, no. 3 (2018): 187. http://dx.doi.org/10.7251/agren1703187g.

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The aim of this research was to determine the actual data available to the dairies and to compare them with the statistical data. The actual data obtained from dairy can be used for further research and development of the dairy sector. Dominant production system in BiH are small farms (3‒5 cows) dealing with mixed livestock production, with the primary goal of self-sufficiency of which only 3.5% are farms with more than 20 dairy cows. The data used in the paper were derived from statistical agencies, as well as own research in the 7 largest milk processors in B&H (purchase about 86.10% of total milk in B&H). The number of dairy farmers of these 7 largest milk producers was 9.865 in 2015 (and 15.311 in 2012), who owned a total of 49.865 dairy cows in 2015 (42.364 in 2012). Average per producers of raw milk was 5.05 cows in 2015 (or 2.77 cow per producer in 2012). Average milk production per dairy cow was 4.149 L in 2015 (and 4.026 L in 2012). E‒class quality of milk is only 77% from the deliverables milk and 68% from the number of samples.

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Heinschink, K., L. Shalloo, and M. Wallace. "The costs of seasonality and expansion in Ireland’s milk production and processing." Irish Journal of Agricultural and Food Research 55, no. 2 (2016): 100–111. http://dx.doi.org/10.1515/ijafr-2016-0010.

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Abstract Ireland’s milk production sector relies on grass-based spring-calving systems, which facilitates cost advantages in milk production but entails a high degree of supply seasonality. Among other implications, this supply seasonality involves extra costs in the processing sector including elevated plant capacities and varying levels of resource utilisation throughout the year. If both the national raw milk production increased substantially (e.g. post-milk quota) and a high degree of seasonality persisted, extra processing capacities would be required to cope with peak supplies. Alternatively, existing capacities could be used more efficiently by distributing the milk volume more evenly during the year. In this analysis, an optimisation model was applied to analyse the costs and economies arising to an average Irish milk-processing business due to changes to the monthly distribution of milk deliveries and/or the total annual milk pool. Of the situations examined, changing from a seasonal supply prior to expansion to a smoother pattern combined with an increased milk pool emerged as the most beneficial option to the processor because both the processor’s gross surplus and the marginal producer milk price increased. In practice, it may however be the case that the extra costs arising to the producer from smoothing the milk intake distribution exceed the processor’s benefit. The interlinkages between the stages of the dairy supply chain mean that nationally, the seasonality trade-offs are complex and equivocal. Moreover, the prospective financial implications of such strategies will be dependent on the evolving and uncertain nature of international dairy markets in the post-quota environment.

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Konuspayeva, Gaukhar, and Bernard Faye. "Recent Advances in Camel Milk Processing." Animals 11, no. 4 (2021): 1045. http://dx.doi.org/10.3390/ani11041045.

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Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

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Karavansky, M. O., V. O. Rud, and L. O. Tarasenko. "Research of factors affecting high sanitary and hyianic quality milk production (risk assessment for milk production)." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 101 (2021): 82–85. http://dx.doi.org/10.32718/nvlvet10114.

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Dairy cattle breeding in Ukraine is set the task that require a radical restructuring of the industry, bringing it out of a difficult crisis situation in order to increase the production of valuable food for the population and raw materials for industry The dairy industry is a very important part of all agricultural production. The socio-economic development of the state as a whole depends on the current situation in milk production. Quality milk must meet the requirements not only for physicochemical parameters (acidity, density, mass fraction of dry matter, protein, fat), but above all be safe, ie meet the current requirements for levels of contamination with microorganisms, the number of somatic cells, maximum permissible levels toxic elements, mycotoxins, residual amounts of antimicrobials, drugs and other substances. The quality and safety of cow's milk as a raw material is a global and unresolved issue for our country. The quality of milk cannot be improved in the process of its processing, so the milk quality management system at the enterprise should be focused on high-tech processes of its production, primary processing with the use of preventive measures. At present, the issue of high-quality milk production in Ukraine is urgent. Despite the trend, the population's demand for quality dairy products is increasing every year, so the issue of increasing the productivity of the dairy herd and milk quality through the use of modern high-tech conditions of keeping and milking. Therefore, the identification of factors influencing the process of milk production in farms is aimed at solving quality and safety problems and provides information on how to better and more effectively control hazards in the overall process.

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Milic, Dragan, Danica Glavas-Trbic, Mirela Tomas-Simin, Vladislav Zekic, Tihomir Novakovic, and Natasa Vukelic. "Economic indicators of production of semi-hard and hard cheeses in small capacity dairies in Serbia." Journal of Agricultural Sciences, Belgrade 65, no. 3 (2020): 283–96. http://dx.doi.org/10.2298/jas2003283m.

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Animal husbandry has a longstanding tradition in Serbia, and the production of milk and dairy products has a rich legacy. Cow?s milk is used in the manufacture of all kinds of dairy products. Annual global cheese production is about 20 million tons, with cattle milk cheeses produced in large-scale processing plants constituting about 80% of that production. In Serbia, leaders of milk production are small family dairy farms, which contribute 92% of total production, while dairies with large capacity dominate in milk processing. There are 211 milk processing plants of varying capacities in Serbia. The largest amounts of milk are processed by dairy plants 'Imlek' and 'Subotica', while 188 small-scale dairies process 20% of total milk. The subject of this paper is the analysis of the economic indicators of production of semi-hard and hard cheeses in small-capacity dairies in Serbia. To determine the level and structure of production costs of dairy products, the analytical calculation method of per unit processing costs has been used. The study has revealed that the cost price of semi-hard and hard cheeses in small-capacity dairies amounts to 3.33 ?/kg. With 90.83% in the structure of total costs of processing the milk into cheese, the cost of raw materials has the largest share, followed by labor costs with 6.54%. For small-capacity dairies to be able to compete with larger dairies, both in product quality and price, it is crucial to continuously monitor and minimize production costs.

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Chernyakov, M. K., and M. M. Chernyakova. "Modeling of process of regulating production, processing and marketing of milk and milk products." IOP Conference Series: Materials Science and Engineering 656 (December 5, 2019): 012014. http://dx.doi.org/10.1088/1757-899x/656/1/012014.

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Marchand, Sophie, Jan De Block, Valerie De Jonghe, An Coorevits, Marc Heyndrickx, and Lieve Herman. "Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety." Comprehensive Reviews in Food Science and Food Safety 11, no. 2 (2012): 133–47. http://dx.doi.org/10.1111/j.1541-4337.2011.00183.x.

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Sepulveda, D. R., M. M. Góngora-Nieto, J. A. Guerrero, and G. V. Barbosa-Cánovas. "Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields." Journal of Food Engineering 67, no. 1-2 (2005): 81–86. http://dx.doi.org/10.1016/j.jfoodeng.2004.05.056.

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Tóth, Katalin, Csaba Borbély, Bernadett Nagy, Gábor Szabó-Szentgróti, and Eszter Szabó-Szentgróti. "Measurement of Food Losses in a Hungarian Dairy Processing Plant." Foods 10, no. 2 (2021): 229. http://dx.doi.org/10.3390/foods10020229.

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The phenomenon of food waste and food loss at any stage of the supply chain is significant in developed economies. The purpose of this article is to highlight the areas of milk processing where milk loss occurs, and, after quantifying the data obtained, reveal the extent of the losses. To achieve the goals, we conducted on-site visits to one of Hungary’s milk processors. The methodology is based on the Food Loss and Waste (FLW) standard, accordingly we determined the extent of milk loss at the company level, supplemented with loss values by each dairy product. During the analyzed processing stages (receiving of raw milk, skimming, pasteurization, Extended Shelf-Life (ESL) milk, cheese milk, sour cream, yoghurt, and kefir) 1203.4–1406.8 L of raw material per day can be accounted as losses, which makes up 0.9–1% of daily production. A Milk Production-Milk Losses (MPML) model was created where six factors (technology and automation, design of the plant aspects, quantity of orders, expertise of employees, number of product variants, optimal storage capacity) were methodized that significantly influence the rate of milk losses over different time periods. Our paper highlights how areas of the production stage can be developed to decrease milk loss.

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Trubilin, A., V. Gayduk, V. A. Sirotkin, and A. V. Kondrashova. "DIRECTIONS OF INCREASE IN PRODUCTION EFFICIENCY AND PROCESSING OF MILK." Экономика сельского хозяйства России, no. 10 (2016): 24–29. http://dx.doi.org/10.32651/2070-0288-2016-10-24-29.

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., Prejit, E. Nanu, and C. Latha. "Microbial Quality Assurance of Milk During Production, Processing and Marketing." American Journal of Food Technology 2, no. 3 (2007): 136–44. http://dx.doi.org/10.3923/ajft.2007.136.144.

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Kolomiets, Oksana. "SAVING SYSTEM IMPLEMENTATION IN MANAGEMENT OF MILK PRODUCTION AND PROCESSING." Knowledge, Education, Law, Management 1, no. 7 (2020): 111–16. http://dx.doi.org/10.51647/kelm.2020.7.1.18.

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Agustin, Yulianti, Miftakhurrizal Kurniawan, Retno Astuti, and Mohammad Arifur Rahman. "Environmental Impact Evaluation of a Fresh Milk Production." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 2 (2021): 149–61. http://dx.doi.org/10.21776/ub.industria.2021.010.02.6.

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The study aimed to evaluate the waste impact on the environment in fresh milk production activities from the dairy cows rearing on farms to the distribution process of fresh milk to a milk processing factory and fresh milk selling agents, identify the most significant potential for contamination from fresh milk production activities on the environment, and provide alternative improvements based on the most significant environmental impact caused by fresh milk production activities. This research was conducted in a dairy farmer cooperative which is an organization that produces fresh milk. The Life Cycle Assessment (LCA) method was used to evaluate the environmental impact of fresh milk production activities. The analysis was carried out using SimaPro 9.0.0.47 software. The LCA stages carried out were Goal and Scope Definition, Life Cycle Inventory, Life Cycle Impact Assessment (LCIA), and Life Cycle Interpretation. The assessment of improvement alternatives was then analyzed using the pairwise comparison method to determine the highest weight. The results showed that the three most significant impact categories, namely eutrophication, human toxicity soil, and acidification. The biggest contamination from fresh milk production activities occurs in the fresh milk extraction process. Processing dairy cow dung into manure was the prioritized recommendation to reduce the impact.

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Petit, H. V. "Review: Feed intake, milk production and milk composition of dairy cows fed flaxseed." Canadian Journal of Animal Science 90, no. 2 (2010): 115–27. http://dx.doi.org/10.4141/cjas09040.

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Flaxseed contains approximately 55% of total fatty acids of the oil as ?-linolenic acid and is rich in lignans, which are strong antioxidants. Diets rich in omega-3 fatty acids and antioxidants are known to have beneficial effects on human health such as a decrease in the incidence of cancer, cardiovascular diseases, hypertension, and arthritis. Flaxseed could then be an interesting natural feed to consider for changing milk composition. Cyanogenic glycosides (linustatin and neolinustatin) are present in flaxseed, but the concentration of hydrocyanic acid is very low in milk and ruminal fluid of cows fed flaxseed products. In general, feeding up to 15% of the total dry matter as whole flaxseed has a limited effect on dry matter intake. Heat treatments such as micronization and extrusion have no effect on dry matter intake and the effect of formaldehyde treatment on feed intake is unclear. The effects of flaxseed supplementation on milk production of dairy cows in the early stage of lactation have been neutral. Diet supplementation with whole flaxseed has had no effect on milk yield and composition of dairy cows in the mid or late stages of lactation. Physical processing of flaxseed increased milk production although heat treatment did not. Results on the effect of flaxseed processing on overall milk fat concentration have been controversial, but heat and formaldehyde treatments had no effect. Flaxseed supplementation had no effect on milk fat and protein concentrations, and processing of flaxseed had little effect. The extent of change in the concentration of fatty acids in milk is generally proportional to the level of inclusion of flaxseed in the diet. In conclusion, feeding flaxseed does not affect milk production or composition in the large majority of studies, but its long-term effects on health of cows and productivity still need to be determined.Key words: Review, flax, dairy

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Slapkauskaite, Jurate, Aiste Kabasinskiene, and Dalia Sekmokiene. "Application of fermented soya as a bacterial starter for production of fermented milk." Czech Journal of Food Sciences 37, No. 6 (2019): 403–8. http://dx.doi.org/10.17221/194/2018-cjfs.

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In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(–) lactic acid isomers, biogenic amines and high acceptability of the final product. The results showed a possibility for innovations to use LAB, especially L. sakei, in soya fermentation and production of fermented milk products of valuable composition.

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O'BRIEN, BERNADETTE, GERARD RYAN, WILLIAM J. MEANEY, DAVID McDONAGH, and ALAN KELLY. "Effect of frequency of milking on yield, composition and processing quality of milk." Journal of Dairy Research 69, no. 3 (2002): 367–74. http://dx.doi.org/10.1017/s0022029902005605.

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The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were collected from TDM and ODM treatments at two consecutive milkings and at one milking each week, respectively. Milk yield was significantly reduced (P<0.001) and milk fat and protein concentrations were increased (P<0·01) with ODM compared with TDM. Milk yield and fat and protein concentrations of milk from TDM and 13TWM herds were similar. Casein concentrations in ODM and TDM milks were similar, but ODM milk had a higher (P<0·05) whey protein content. Somatic cell count of ODM and TDM milks was similar. Rennet coagulation time (RCT) and curd firmness (A60) of milk were not affected by milking frequency. However, rate of curd aggregation (K20) of ODM milk was reduced (P<0·05) compared with that of TDM milk. Plasmin activity in ODM milk was numerically higher than in TDM milk, but the effect was not significant. ODM milk had higher NAGase activity than TDM milk (P<0·01). In conclusion, once daily milking reduced milk yield by 29% and did not adversely affect the processability of milk. Moreover, one evening milking per week could be eliminated without adverse effects on milk yield or composition.

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Saremi, Behnam, and Mehdi Khosrojerdi. "Seasonal changes in milk yield and fat content in Holstein dairy herds of Khorasan province." Proceedings of the British Society of Animal Science 2007 (April 2007): 149. http://dx.doi.org/10.1017/s1752756200020524.

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Variation in milk production is depended on different factors including: temperature, humidity and day length, which are changing at different months of year (Saremi et al., 2003, Naerian et al., 2003). Dairy industry sustain loss or make profit according to amount of milk production or ingredients during year (Barbano et al., 1991). Traditional Bazaar and dairy industry are influenced by milk processing technology so that increased shelf time of products and whole milk and its products having the opportunity to distribute more effective (Erba et al., 1996). Seasonal changes in milk production leads to more processing of milk and changes in total solids of milk, which can influence price of milk (Stephenson et al., 1989). This study designed to investigate seasonal changes in milk production and its fat content in addition to investigating these changes between years (1988-2003).

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Bošková, I. "Effects of the length of the milk collection route on the choice of the locality of milk processing." Agricultural Economics (Zemědělská ekonomika) 55, No. 10 (2009): 501–7. http://dx.doi.org/10.17221/16/2009-agricecon.

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The goal of the research was to identify how important was the distance between the milk producer and the milk processor in their decision of which dairy plant would do the processing. The study should indicate if the advantage of a lower price offered by the distant milk producer would be eliminated or preserved by the transport costs. In the study, the cost of various lengths of milk collection routes in Central Europe has been examined. The difference in cost, whether a short or long journey was travelled, was compared to the range of raw milk prices within the chosen territories in Central Europe. The results proved that the milk collection costs in Europe enable rather long journeys, from the producer to the processor, to be made. In three of the four examined regions, the usual collection route of 200 km followed by an additional journey of 400 km enabled the preservation of the milk price advantage gained due to this journey. The feasibility of long collection journeys would reduce the impact of the success of local processors on the economics of the surrounding milk producers and vice-versa and could play an important role in the movement of raw milk in Europe in the ongoing concentration and liberalization process of milk production in the EU.

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RODRÍGUEZ, R., VIRGINIA, ALFONSO CALDERÓN R., and OSCAR VERGARA G. "Quality of raw milks in three milk processing plants in Cordoba." Revista Colombiana de Ciencia Animal - RECIA 6, no. 1 (2014): 103. http://dx.doi.org/10.24188/recia.v6.n1.2014.222.

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An important condition in dairy processing plant is to obtain materials of excellent physicochemical and microbiological quality to reduce public health risks. High counts of mesophilic show contamination and lack of good manipulation in milking and milk conservation. Coliforms are a demonstration of contamination with fecal material. The norms in Colombia establish the mesophilic count as standard of microbiological quality. The purpose of this study was to determine the physicochemical and microbiological quality and health of the udders, in raw milk from dual purpose farms, supplying three milk processing plants in Cordoba (Colombia). 149 raw milk samples were collected of tree processing plants in Cordoba department. Physicochemical parameters set out in Decree 616 of 2006 were determined and aerobic mesophilic, total coliforms, fecal coliforms, and somatic cell count were established too. The variables obtained were analyzed by descriptive statistics using SAS. The physicochemical parameters were within the normal range but averages of mesophilic and somatic cells counts were high, which allows conclude that the physicochemical quality is good, but there are shortcomings in the microbiological quality and in the udder health, and is on the farms devoted to milk production where must be implemented and certified excellent management and prevention practices.

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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 development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

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Sneddon, N. W., N. Lopez-Villalobos, R. E. Hickson, et al. "Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios." Irish Journal of Agricultural and Food Research 55, no. 2 (2016): 126–35. http://dx.doi.org/10.1515/ijafr-2016-0012.

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Abstract Maximising dairy industry profitability involves maximising product returns for a specific set of costs or minimising costs for a certain level of output. A strategy currently utilised by the New Zealand dairy industry to optimise the value of exports is to incorporate imported lactose along with local milk to maximise the production of whole milk powder (WMP) while complying with the Codex Alimentarius (Codex) standards, in addition to increasing the exported product for every litre of milk. This study investigated the impact of different product portfolio strategies on lactose requirements for the Irish and New Zealand dairy industries for current and predicted 2020 milk output projections. A mass balance processing sector model that accounts for all inputs, outputs and losses involved in dairy processing was used to simulate the processing of milk into WMP, skim milk powder (SMP), cheese, butter and fluid milk of different proportions. All scenarios investigated projected an increase in production and revenue from 2012 to 2020. Higher cheese production reduced industry lactose demand through whey processing, while scenarios reliant on an increase in the proportion of WMP were associated with increased lactose deficits.

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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 variety in processing technology and environment. Fresh cheeses, soft cheeses and semi-hard and hard cheeses can support growth of S. aureus during the first stages of production up to 48 hours. Normally, the pathogen, if it is present in the milk, will multiply for 3-4 logs and after that, when acidity develops, the populations of S. aureus decrease and usually disappear by the end of the ripening period. However, if enterotoxins are produced during the multiplication phase of the pathogen, it will remain active in the cheese for a long time. Internal mould ripened cheeses (e.g. blue cheese), pasta filata cheeses or the processed cheeses do not represent favorable substrates for the multiplication of S. aureus and enterotoxin production. On the contrary, whey cheeses form a very favorable environment for the enterotoxins' production, because of their high pH and the absence of antagonistic bacterial flora.

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Козловцев, Andrey Kozlovtsev, Квашенников, et al. "CELL BATTERY NATURAL COLD FOR COOLING MILK ON FARMS." Bulletin Samara State Agricultural Academy 1, no. 4 (2016): 43–46. http://dx.doi.org/10.12737/21789.

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The purpose of the research is search and justification of new methods and scientific-methodological fundamentals of reducing energy cooling costs of production of dairy farms in the process of production and processing due to the wide use of natural cold. In recent years there has been a tendency to return of interest in the use of natural cold in the processing and storage of food. The increasing interest in the use of natural cold contributes, above all, the worsening energy problems. The growth of world industrial production requires ever-increasing consumption. This leads to a permanent increase in the cost of energy in agriculture is quite a big effect on the cost of the obtained production. The use of natural cold for cooling milk is a very common trend not only in research and in new ideas of inventors, but also in the production of refrigeration equipment. Use of natural cold are water dishes for dairy farms. Developed dishes simple in design, reliable in operation, does not require complex maintenance, durable and do not use electricity when frized ice and further cooling of milk. The use of such devices will reduce the cost of production and processing of milk on dairy farms and in processing enterprises, reduce the cost of labour staff.

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Gorelik, O. V., S. Yu Kharlap, N. M. Kostomakhin, N. V. Belyaeva, and M. V. Serdyuk. "Features of technology of milk production and its processing in the modular shop." Glavnyj zootehnik (Head of Animal Breeding), no. 9 (September 1, 2020): 4–12. http://dx.doi.org/10.33920/sel-03-2009-01.

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Increasing the production of milk and dairy products to provide the population of country with complete-fl edged food is an important task, which requires not only increasing the productivity of animals, but also using energy- and resource-saving technologies in their production to increase the eff ectiveness and profi tability of the industry. New solutions for the development of agricultural enterprises should take into account the requirements of time not only to increase production, but also to reduce prime-costs for it. In a market economy in the fi eld of agriculture in particular in dairy farming in the chain from the supplier of raw materials to the sale of the fi nal product, the least profi table is the production of raw materials. Therefore, the use of mini dairy shops for processing milk directly in the conditions of an agricultural enterprise should increase the eff ectiveness of dairy cattle breeding. The issues of effi ciency of milk processing under the conditions of an agricultural enterprise using a modular dairy shop for the production of fi nished dairy products have been considered in the paper. In the considered modular dairy shops traditional technological processes for the production of pasteurized milk and sour cream are used. Modular dairy shop KOLAKS-5001 only processing pasteurized milk with fat content of 3,71 %, packaged in plastic bags and modular dairy shop KOLAKS-5002 processing pasteurized milk 2,5 % fat, packaged in plastic bags and sour cream 20 % fat, packaged in plastic cups. As a result of the evaluation of the effi ciency of using a modular dairy shop, it was found that it will increase the eff ectiveness of milk production and pay back for equipment costs within 1,5 months.

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Lefébure, Émilie, Thibault Troch, Younés Noutfia, et al. "Is it possible to predict milk processing into butter using infrared spectroscopy?" BASE, no. 1 (2021): 21–31. http://dx.doi.org/10.25518/1780-4507.18859.

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Description of the subject. Given the current low price of milk, a lot of producers have decided to process their milk into products with a higher added-value, including butter. However, all milks are not suitable to be transformed into butter. It would thus be useful to be able to predict milk processing properties. Objectives. The aim of this paper was to study the ability of milk to be processed into butter using infrared spectrophotometry. Method. A normalized protocol for the production of butter was developed. Milk samples (n = 110) collected between 2013 and 2016 were analyzed by near and medium infrared spectrometry (315 spectra). Butter samples were also analyzed by visible-near infrared spectrometry (220 spectra). Composition of the products was subsequently assessed using validated prediction equations. Principal components analyses were performed to discriminate samples. Results. Butter properties seemed to be influenced by seasons and feedings. Water content and color parameters could be predicted on the basis of butter infrared spectra. Conclusions. It was possible to correlate butter characteristics with milk properties. However, it was not possible to predict butter characteristics on the basis of milk near infrared spectra. It could be interesting to try predictions from milk medium infrared spectra.

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Brodziak, Aneta, Joanna Wajs, Maria Zuba-Ciszewska, Jolanta Król, Magdalena Stobiecka, and Anna Jańczuk. "Organic versus Conventional Raw Cow Milk as Material for Processing." Animals 11, no. 10 (2021): 2760. http://dx.doi.org/10.3390/ani11102760.

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Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

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El-Salam, Mohamed H. Abd, and Nadia Shahein. "Ultrafiltration of reconstituted skim milk." Journal of Dairy Research 56, no. 1 (1989): 147–49. http://dx.doi.org/10.1017/s0022029900026315.

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The manufacture of Domiati cheese by ultrafiltration (UF) processing of recombined milk bas been described in several reports (El-Shibinyet al.1982; Bogaard, 1986). This method has several potential advantages in areas short in milk production. In Egypt, a new plant has been established recently for the manufacture of Domiati cheese on the basis of this technology.The behaviour of fresh pasteurized skim milk during UF has been described (Glover, 1971; Setti & Peri, 1976; Patel & Reuter, 1985; Chiang & Cheryan, 1986). Similar studies are lacking for reconstituted skim milk or recombined milk. Skim milk powder is usually subjected to variable heat treatments during processing which are known to affect its properties. These heat treatments have been used as a basis for classification of skim milk powders. Therefore, studies on UF of reconstituted milks previously subjected to different heat treatments would be important in the adaptation of this technology to cheese manufacture.We describe here results obtained for permeation rates of reconstituted skim milk during UF compared with fresh pasteurized skim milk.

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Nikonova, N. A. "FOREIGN EXPERIENCE OF IMPROVING THE EFFICIENCY OF PRODUCTION AND MILK PROCESSING." RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL 30, no. 4 (2018): 148–61. http://dx.doi.org/10.31563/2308-9644-2018-30-4-148-161.

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Komlatsky, Vasliy, Arkadiy Takho-Godi, and Tatyiana Podoynitsyna. "On automation of technological processes of milk processing and dairy production." Proceedings of the Kuban State Agrarian University 1, no. 69 (2017): 236–42. http://dx.doi.org/10.21515/1999-1703-69-236-242.

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Zeola, Nivea Maria Brancacci Lopes, Américo Garcia da Silva Sobrinho, Carla Tiemi Hatsumura, Thiago Henrique Borghi, Carlos Renato Viegas, and José Carlos Barbosa. "Production, composition and processing of milk from ewes fed soybean seeds." Revista Brasileira de Zootecnia 44, no. 4 (2015): 146–54. http://dx.doi.org/10.1590/s1806-92902015000400003.

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Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." EKUILIBRIUM Journal of Chemical Engineering 2, no. 2 (2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.25718.

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<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7 – month of POT, and 65.31% of BEP.</p>

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Křížová, Ludmila, Veronika Křešťáková, Kateřina Dadáková, and Tomáš Kašparovský. "Production of Bovine Equol-Enriched Milk: A Review." Animals 11, no. 3 (2021): 735. http://dx.doi.org/10.3390/ani11030735.

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Milk and dairy products are important sources of nutrients in the human diet because they contain a number of essential substances and other biologically active components. Many of these substances can be modified, and thus offer opportunities to use milk and dairy products as functional food. Isoflavones are particularly important in human nutrition due to their diverse pharmacological and antioxidant properties. The clinical effectiveness of isoflavone-rich products is believed to be dependent on their ability to metabolize daidzein to equol, which may directly exert cancer preventive effects. However, only approximately 30–40% of humans are able to produce equol, while animals, in general, produce equol. Equol is the predominant product of bacterial metabolism of isoflavones and can be found in various amounts in some food of animal origin, especially in milk. Therefore, milk and dairy products can be considered to be sources of equol for humans who are not able to produce this metabolite. When the content of isoflavones in milk is to be modified, two groups of factors should be considered, i.e., dietary factors that include the source of isoflavones and the processing effects on feedstuffs and animal factors that include the intake of isoflavones, ruminal and postruminal changes, and the health and physiological status of animals. The approximate content of isoflavones in milk can be predicted using carry-over rates for different dietary sources or using a formula that describes the relationship between equol concentration in milk and formononetin intake. Processing and storage can affect the content and profile of isoflavones in milk and dairy products.

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Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." Equilibrium Journal of Chemical Engineering 2, no. 2 (2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.40435.

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Larionov, G. A., O. Yu Сhecheneshkina, E. S. Yatrusheva, and N. I. Yendierov. "THE ROLE OF COW PROCESSING IN IMPROVEMENT MILK QUALITY." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 1 (2018): 59–63. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201801009.

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The main factor of determining the level of sanitary and hygienic indicators of the quality of milk produced is the hygiene of milking cows. The study of the role of hygiene of milking is of great importance for a correct understanding of the ways of solving the problem of obtaining high quality milk. Special attention of scientists and practitioners in recent years are focused on the development and implementation of highly effective detergents and disinfectants in the production of milk of cows. Many researchers and practitioners have directed their work to developing measures to prevent the entry of pathogenic microflora into milk during and after milking cows. In spite of many researches carried out, aimed at controlling the number of somatic cells in milk with the use of different products based on lactic acid, chlorhexidine and iodine, the problem of high quality milk production remains unresolved. In our work results of researches on the use of probiotic means for treatment of udders of cows are given. Processing the udder of cows with probiotic means before milking by Skin Cleaner, after milking by PIP Cow Teat Cleaner reduced the amount of somatic cells in cow milk 12,8-84,0%. The use of probiotic means Biomastim lowed somatic cell count of 18,4-51,9%. Microbiological contamination of milk using probiotic means for processing the udder before milking Skin Cleaner, after milking PIP Cow Teat Cleaner decreased 4,9- 70,4 times. The application of probiotic means Biomastim after milking on the teats led to the decrease in milk of cows QMAFAnM 5,0-6,6 times.

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Klusmeyer, T. H., M. R. Cameron, G. C. McCoy, and J. H. Clark. "Effects of Feed Processing and Frequency of Feeding on Ruminal Fermentation, Milk Production, and Milk Composition." Journal of Dairy Science 73, no. 12 (1990): 3538–43. http://dx.doi.org/10.3168/jds.s0022-0302(90)79053-4.

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Pratama, Yan Dwi, Niken Sari Kiss Arimbi, Muhammad Sefriza Toriq Hidayat, Fajar Septiawan Dwi Anggoro, Aisyah Nur Khalifah, and Agung Prijo Budijono. "MACHINE PROCESSING, COOLING, AND MILK PACKAGING WITH 3-IN-1 INTEGRATED PROCESS SYSTEM." International Journal of Applied Business and International Management 3, no. 1 (2018): 57–63. http://dx.doi.org/10.32535/ijabim.v3i1.77.

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The purpose of this study is to provide solutions to problems that exist in SMEs Cow Milk Momoo, especially the problem of production process that the process is still using the traditional way and the tool is still relatively simple.The method used is to utilize Temperature Controller, Motor Wiper, and Heat Exchanger technology which is soaked in water in Processing machine, cooling, and packing of Cow Milk. The expected result is the increasing of productivity and efficiency of production process so that productivity of SME Cow Milk can be increased 2 times fold which initially yields an average of 100 liters of Cow Milk / day can produce up to 200 liters of Cow Milk / day

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Doyle, C. J. "Strategic issues facing the european dairy industry post 1992." Proceedings of the British Society of Animal Production (1972) 1992 (March 1992): 53. http://dx.doi.org/10.1017/s0308229600021723.

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Much has been written about the changing structure of dairy farming in Europe in the last decade, but comparatively little has been said about the processing sector. Yet the future market for milk largely depends on the success of the dairy trade in adapting to the new market environment. Accordingly, this paper concentrates on the pressures and strategic issues facing the milk processing sector in Europe. Certainly, in recent years it has had to cope with radical changes in both the production and consumption of dairy products. After several decades of uncontrolled expansion in milk production, the introduction of milk quotas by the European Community in 1984 was a rude shock. In general, the industry was still geared to an expanding milk market. Almost overnight, it was faced with the problem of excess processing capacity.

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Ishchuk, Svitlana, and Olena Lyakhovska. "Development of dairy productions in the regions of Ukraine: raw material aspect." Regional Economy, no. 1(95) (2020): 42–51. http://dx.doi.org/10.36818/1562-0905-2020-1-5.

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

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Sokolovskaya, L., O. Soroko, I. Miklukh, and E. Bespalova. "INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 112–22. http://dx.doi.org/10.47612/2220-8755-2019-14-112-122.

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The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.

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