Готові списки джерел за темами / Production of milk and milk products

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Добірка наукової літератури з теми "Production of milk and milk products"

Автор: Grafiati
Опубліковано: 3 червня 2025
Оновлено: 31 липня 2025

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Статті в журналах з теми "Production of milk and milk products"

1

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

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Анотація:
Milk and Milk products are very significate role in human life. This study mainly focuses on milk production and average sale of major milk products in Mysore district. Methods have been adopted in this study primary and secondary data. with the help of toposheet, and GIS environment extracted the Mysore district location map. with the MYMUL data analysis the status of Mysore district Milk Production in 2010-11 to 2019 -2020 and Annual growth rate of Curd, Ghee, and Peda in 2011-12 to 2019-20.the result depicts that the milk production is thribbled in Mysore District. curd, ghee, and Peda sale
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2

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

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Анотація:
The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were h
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3

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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Анотація:
The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great
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4

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

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5

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

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Анотація:
In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy product
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6

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

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AbstractMilk and dairy products are major components of the human diet in Western countries, providing about 30% of dietary proteins and lipids. The current annual production of milk is 560 x 106 tonnes, of which 85, 11, 2 and 2% are bovine, buffalo, caprine and ovine, respectively. Although some raw milk is still consumed, the vast majority of milk is processed to at least some extent. Liquid milk is a major food item in all developed dairying countries, representing 30% of total milk production. The remainder is processed into one of several thousand products, making dairy products the most
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7

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

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Анотація:
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melti
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8

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

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Анотація:
Urgency of the research. In the economic analysis of production economy and the cost of milk in economies and enterprises, it is necessary to correctly identify a system of interconnected indicators, which should objectively reflect its level. The dairy industry is one of the leading in food industry and forms a rather attractive market. This is due to the fact that dairy products occupy an important place in consumption. The article deals with the organizational and methodological aspects of the analysis of the availability and movement of production and the cost of milk. Formulation of the p
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9

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

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Анотація:
The study has been purposed to investigate the utilization of milk for consumption of fluid milk and milk products, the distributive pattern, consumer’s preference of Adarsha Sadar, Cumilla in Bangladesh. The study was based on milk and milk by-products and data were collected from dairy farms and sweetmeat shops by direct interview. Herd size of dairy farms were small (33.33%), medium (41.67%), and large (25%). Shopkeepers of different sweetmeat shops received raw milk from dairy farms 57.14%, milk suppliers 42.86% and highest amount of whole milk is required in per unit production of r
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10

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

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

1

Berlin, Johanna. "Environmental improvements of the post-farm dairy chain : production management by systems analysis methods /." Göteborg : Chalmers tekniska högskola, 2005. http://www-mat21.slu.se/publikation/pdf/kappan.pdf.

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2

Gabbi, Alexandre Mossate. "Características do leite bovino produzido em sistemas de alimentação e de produção com diferentes aportes tecnológicos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2012. http://hdl.handle.net/10183/72797.

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Анотація:
Com o objetivo de determinar a influência dos sistemas de produção e de alimentação sobre as características do leite, dados coletados de produtores de leite do sul do Brasil e de experimentos sobre níveis de restrição alimentar e de atendimento das exigências energéticas de vacas em lactação foram submetidos à análise de fatores principais, de correlação e médias canônicas, agrupamento e comparação de médias dos grupos. Os atributos estudados comuns em todos os sistemas foram produção leiteira diária, componentes lácteos, estabilidade do leite, peso corporal e escore de condição corporal. Na
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3

Valverde, Pellicer Laura. "Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5057.

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Анотація:
Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 6, 2007 Includes bibliographical references.
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4

Bairros, Adriano de. "As Transformações na cadeia produtiva do leite : o caso do distrito São Bento, Carazinho, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2009. http://hdl.handle.net/10183/17976.

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Анотація:
A partir da década de 1990 ocorreram, em todo o território brasileiro, crescimentos na produção e produtividade leiteiras. Esse fato é conseqüência das transformações ocorridas na cadeia leiteira, a partir desse período, as quais se sucederam com o fim do tabelamento do leite no ano de 1991, abertura comercial e consolidação do MERCOSUL. Uma das conseqüências diretas dessas transformações foi a crescente instalação de indústrias de laticínios multinacionais, em território nacional, dentre elas a Parmalat. Nesse sentido, o município de Carazinho, RS também apresentou crescimentos na produção e
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5

Посевкевич, К. Б. "Проєкт цеху з виробництва кисломолочної продукції продуктивністю 60 тон переробленого молока за зміну". Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25431.

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Посевкевич, К. Б. Проєкт цеху з виробництва кисломолочної продукції продуктивністю 60 тон переробленого молока за зміну : випускна кваліфікаційна робота : 181 "Харчові технології" / К. Б. Посевкевич ; керівник роботи О. Б. Хребтань ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 44 с.<br>У кваліфікаційній роботі представлена розробка проекту цеху з виробництва кисломолочної продукції потужністю 60 т переробленого молока за зміну. Асортиментом даного виробництва є йогурт плодово-ягідний, пляшка картонна, ДСТУ 4343:2004 , 400 г, сметана жирність 15%, плівка пол
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6

Kizzie-Hayford, Nazir. "Development of strategies for the successful production of yogurt-like products from Tiger nut (Cyperus esculentus L) milk." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2017. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-221091.

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Анотація:
Tiger nuts (Cyperus esculentus L) are recognized as a high potential, alternative source of food nutrients. However, there is limited scientific literature on the technological possibilities for developing value-added foods, such as fermented products from tiger nut milk. Therefore, strategies for producing and improving the properties of fermented tiger nut milk were investigated for generating lactose-free, nutritious yogurt-like products with acceptable sensory properties and a prolonged shelf life quality. A wet-milling procedure was standardized for extracting tiger nut milk from tiger nu
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7

Stuknyte, M. "BIOACTIVES IN MILK-DERIVED PRODUCTS: BACTERIAL PRODUCTION OF IMMUNOMODULATORY CASEIN HYDROLYSATES AND TOOLS FOR IDENTIFICATION OF IMMUNOGENIC BACTERIAL PROTEIN." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/169034.

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Анотація:
During hydrolysis of bovine milk caseins, cell envelope-associated proteinases (CEPs) of lactic acid bacteria (LAB) may be able to produce hydrolysates that possess in vitro immunomodulatory activity. We studied the proteolytic activity against bovine milk caseins exerted by specific strains of LAB selected on the basis of a preliminary genomic screening for the presence of CEPs. The tested strains demonstrated diverse hydrolytic ability against different casein fractions, alphaS1- and beta-casein in particular. The 3 kDa-ultrafiltered casein hydrolysates (CHs), produced after digestion with p
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8

Miotello, Silvia. "ORGANIC ANIMAL PRODUCTION SYSTEMS AND QUALITY OF PRODUCTS FROM RUMINANTS." Doctoral thesis, Università degli studi di Padova, 2010. http://hdl.handle.net/11577/3426989.

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This research activity aimed at investigating cow and goat milk and cheese quality, organic beef quality in mountain areas. Experimental trials were set-up to evaluate the chemical, technological, and nutritional characteristics of products obtained in organic and conventional farms located in the Veneto region. From the first study on the quality of milk from organic and conventional farms in mountain areas the milk was found to be substantially similar for chemical composition and technological properties despite two production systems were used. The fatty acid profile, instead was viewed fa
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9

Purwandari, Umi. "Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus." Thesis, full-text, 2009. https://vuir.vu.edu.au/1965/.

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Анотація:
This thesis focused on the study of the influence of different exopolysaccharide types produced by two strains of Streptococcus thermophilus on the physical properties of fermented milk. First, the fermentation factors affecting EPS production were studied to ascertain required carbon source and environmental conditions which would support their production. Higher fermentation temperature (42°C) resulted in a greater cell growth and EPS production. EPS production was growth associated in glucose or lactose-containing M17 medium. The examined strains appeared to be able to utilize galactose fo
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10

Кіндя, Валерій Ілліч, Валерий Ильич Киндя, Valerii Illich Kindia, and A. V. Belogubets. "A development of standart content of the main chemical compounds for production of whole milk substitute (WMS) with the inclusion of biotech products." Thesis, Sumy State University, 2015. http://essuir.sumdu.edu.ua/handle/123456789/41231.

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Анотація:
Nature has created the best food for newborn mammals - mammary secretion (colostrum, milk). Milk is a complex product; not only because of the fact that it contains about 250 individual chemical components, but also due to the content variation created during lactation. It is well known that Lactation to some extent is a "continuation" of pregnancy; the chemical composition of milk changes to meet the needs of a growing newborn.
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Книги з теми "Production of milk and milk products"

1

Commission of the European Communities. Directorate-General for Agriculture., ed. Milk and milk products. Office for Official Publications of the European Communities, 1996.

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2

Acharya, S. S. Production and marketing of milk and milk products in India: A study. Mittal Publications, 1992.

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3

Varma, M. Madhusudana. Production and marketing of milk and milk products: A study of Chittoor Union. Sri Venkateswara University, 2004.

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4

Belloin, J. C. Milk and dairy products: Production and processing costs. Food and Agriculture Organization of the United Nations, 1988.

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5

Jelsøe, Erling. Milk production and products: Technological development, food policy and consumer aspects. FAST Programme, 1987.

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6

Elizabeth, Cobbald, and Plunkett Foundation for Co-operative Studies., eds. Milk producer organisations in the E.E.C: Current trends in organisational structureand member relations. Plunkett Foundation for Co-operative Studies, 1986.

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7

Dickmann, Nancy. Milk and cheese. Heinemann Library, 2011.

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8

Schuh, Mari C. The milk group. Pebble Books, 2006.

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9

Frawley, J. Milk quotas: Producer responses in different countries. An Foras Talúntais, 1987.

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10

United States. General Accounting Office., ed. Dairy products: Imports, domestic production, and regulation of ultra-filtered milk : report to congressional requesters. GAO, 2001.

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Частини книг з теми "Production of milk and milk products"

1

Sergeev, V. N. "Production and Marketing of Milk and Milk Products in East Europe." In Milk. Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_41.

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2

Oliveira, M. N., A. L. B. Penna, and H. Garcia Nevarez. "Production of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de Leche’." In Dairy Powders and Concentrated Products. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch4.

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3

Selvamuthukumaran, M. "Production and Consumption Statistics, Standards, and Labeling Legislation about Yak Milk along with Its Processed Products in and around the World." In Yak Milk. CRC Press, 2025. https://doi.org/10.1201/9781003455332-1.

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4

Ladyka, Volodymyr, Maryna Samilyk, Tetiana Synenko, Natalia Bolgova, Viktoriia Vechorka, and Yuliya Nazarenko. "Justification of the feasibility of using A2 milk in the production of some dairy products." In FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS. TECHNOLOGY CENTER PC, 2024. https://doi.org/10.15587/978-617-7319-99-2.ch2.

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Анотація:
The prospects of using A2 cow's milk in the production of dairy products were considered and analyzed. The object of research is the method of enriching A2 milk and the technology of hard cheeses made from raw milk from cows with different β-casein genotypes (A1A1, A1A2, A2A2). When digesting A2 milk, β-casomorphin-7 is not formed, which negatively affects the physiology of the gastrointestinal tract, cardiovascular, nervous and endocrine systems. It is recommended to use milk to which biologically active substances have been added, therefore the issue of its enrichment is relevant. In industr
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5

Gall, Christian F. "Production Systems around the World." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch1.

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6

Palsule-Desai, Omkar D., and Katta G. Murty. "Procurement, Production and Marketing at Supply-Driven Milk and Milk Products Cooperative." In International Series in Operations Research & Management Science. Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-1007-6_4.

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7

Mahgoub, Salma, and Abdel Moneim Elhadi Sulieman. "Production and Quality Assessment of Camel Milk Cheese." In African Fermented Food Products- New Trends. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5_13.

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8

Haldar, Lopamudra, H. V. Raghu, and Pinaki Ranjan Ray. "Milk and Milk Product Safety and Quality Assurance for Achieving Better Public Health Outcomes." In Agriculture, Livestock Production and Aquaculture. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93258-9_13.

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Kochubei-Lytvynenko, Oksana, Olena Bilyk, Viktor Stabnikov, and Anastsia Dubivko. "Milk Whey Enriched with Magnesium and Manganese for Food Production." In Bioconversion of Wastes to Value-added Products. CRC Press, 2023. http://dx.doi.org/10.1201/9781003329671-4.

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Nikonova, Natalia, and Aleksey Nikonov. "Analysis of Potential Demand in the Market of Organic Milk and Dairy Products." In Agriculture Digitalization and Organic Production. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-3349-2_16.

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Тези доповідей конференцій з теми "Production of milk and milk products"

1

Daufin, G., J. P. Escudier, H. Carrère, S. Bérot, L. Fillaudeau, and M. Decloux. "Application of Membrane Processes in Food and Dairy Industry." In CORROSION 2000. NACE International, 2000. https://doi.org/10.5006/c2000-00313.

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Анотація:
Abstract Membrane processes have become major tools in food processing for more than 25 years. The food industry represents a significant part of the turnover of the membrane manufacturing industry worldwide. The main applications of membrane operations are in the dairy industry (whey protein concentration, milk protein standardization, etc.) far before beverages (wine, beer, fruit juices, etc.) and egg products. Among the very numerous applications on an industrial scale a few striking particular separations which represent the last advances in food processing are reported. Clarification of f
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2

Petrokolou, Alexandra, Satyajeet Sheetal Bhonsale, Jan FM Van Impe, and Efstathia Tsakali. "Machine Learning Applications in Dairy Production." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.109074.

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Анотація:
The Fourth Industrial Revolution (Industry 4.0) brings a new chapter at dairy sector. Dairy 4.0 technologies are based on Big Data Analysis, Internet of Things, Robotics and Machine Learning. The usage of smart technologies to processing and analyzing complicated massive data has a significant impact in automation, optimization, functional costs and innovation. Artificial Intelligence tools are applied from dairy farms and production lines � including packaging- to supply chain. The aim of this paper is to demonstrate the most used applications of Machine Learning in dairy production so as to
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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two
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Muthusundari, S., Gomasani Sreeja, GM HemaSree, and K. HemaPriya. "Rapid Colorimetric and Artificial Intelligence-Based Methods for Determining the Microbial Quality of Raw Milk, Processed Milk, and Milk Products." In 2025 International Conference on Inventive Computation Technologies (ICICT). IEEE, 2025. https://doi.org/10.1109/icict64420.2025.11005110.

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Ingole, Shrey, Sanskruti Avhale, Sakshi Nagmode, Ashish Mundkar, Priya Shelke, and Chaitali Shewale. "Steroid Level Detection in Milk Production." In 2025 International Conference on Emerging Systems and Intelligent Computing (ESIC). IEEE, 2025. https://doi.org/10.1109/esic64052.2025.10962635.

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Savić, Radovanović, and Marija Pajić. "Desinsection in milk production." In 36. Savetovanje dezinfekcija, dezinsekcija i deratizacija jedan svet - jedno zdravlje, Vrnjačka Banja, hotel "Vrnjačke Terme", 28-31.maj 2025.godine. Srpsko veterinarsko društvo, 2024. https://doi.org/10.5937/ddd25060s.

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Due to its chemical composition, milk is a favourable environment for the growth and multiplication of microorganisms. The milk production begins with milking and ends with the thermal processing of milk in industrial facilities such as dairies. It is a very complex process and there are risks of contamination from the very beginning to the end of the milking process, when the final product is obtained. The fight for safe and hygienic milk and dairy products begins in the pastures, fields, and barns. Insects play a special role in the transmission of milk borne diseases transmitted through foo
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Mukhtarhanova, R. B., A. I. Matibayeva, B. S. Dzhetpisbaeva, S. A. Abzhanova, and N. K. Abilmazhinova. "CREATING THE TECHNOLOGY OF MILK DELIVERY FROM EXTRAORDINARY MILK ADDITIONAL SUPPLEMENTS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.598-601.

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The data demonstrate the relevance of research on the production of lactic acid by adding lentils as cereals and leguminous raw materials to goat milk. The physicochemical and technological properties of goat milk used as the main raw material for the production of lactic acid, and ways of adding lentils as milkand-vegetable raw materials to dairy products were studied.
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Fedorciucova, Svetlana, Valentina Calmâş, and Olga Tabunșcic. "Dairy industry of Republic of Moldova: production, trade and conformity of products." In International Scientific Conference “30 Years of Economic Reforms in the Republic of Moldova: Economic Progress via Innovation and Competitiveness”. Academy of Economic Studies of Moldova, 2022. http://dx.doi.org/10.53486/9789975155618.22.

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The dairy industry is one of the important branches of the agri-food sector. This branch aims to provide the population with safe, harmless and high quality dairy products. However, the dairy industry has declined steadily in recent decades. Official statistics for the last 10 years show a significant decrease in milk production: from 575 thousand tons in 2009 to 367 thousand tons in 2019 (-38%). During the same period, milk imports rose by 405%. On the other hand, dairy exports have decreased significantly in the last 4 years - by about 17%. Currently, the range of dairy products is very vari
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E.N., Reva, Merker A.A., Doroshenko V.A., Shcherbakov A.A., and Krotova O.E. "THE USE OF MICROFILTRATION WHEY IN THE PRODUCTION OF GLUTEN-FREE BREAD." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.157-159.

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At present, due to the acute shortage of natural dairy products, the actual problem is the consumption of secondary raw milk raw materials in the conditions of industrial milk processing. The article provides an overview of food products that are produced on the basis of whey, as well as the possibility of using microfiltered whey in gluten-free bakery products to expand the product range and increase the value content.
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Tastemirova, Ukilim, Inga Ciprovica, and Azaret Shingisov. "The comparison of the spray-drying and freeze-drying techniques for camel milk: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.

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The aim of the present study was to analyse and compare camel milk powder quality and functional properties produced with spray-drying and freeze-drying techniques. Freeze-drying is recognized as an advanced method for the production of high-quality dried products, but it has been a costly process for production of camel milk powder. Spray-drying and freeze-drying of camel’s milk demonstrated that the nutritional characteristics of this product basically remained unchanged compared to fresh milk. The differences were found analysing flowability, solubility and hygroscopicity of camel milk powd
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Звіти організацій з теми "Production of milk and milk products"

1

Eran’Ogwa, Bronson, Rachel Olwanda, Gideon Cheptarus, et al. Milk Markets in Agropastoral Areas of Africa. Institute of Development Studies, 2023. http://dx.doi.org/10.19088/ids.2023.018.

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This briefing suggests how markets in artisanal milk products may contribute to agropastoralist livelihoods in semi-arid Africa. In some of these areas, milk plays important nutritional and cultural roles, but production is declining due to environmental changes. Very small-scale local markets have responded to demand for milk products, offering limited livelihood opportunities to groups with low capital, including women. Participation in small markets based on the perceived high value of heritage dairy products may be more realistic than high-volume sales. Yet, weak infrastructure and institu
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2

McGuire, Mark A., Amichai Arieli, Israel Bruckental, and Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has
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Gillespie, Jeffrey, Sharon Raszap Skorbiansky, and Jonathan Law. U.S. certified organic dairy production. Economic Research Service, U.S. Department of Agriculture, 2024. http://dx.doi.org/10.32747/2024.8633524.ers.

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United States’ organic dairy production has grown over the past three decades. This study uses USDA’s Agricultural Resource Management Survey data from 2005, 2010, 2016, and 2021 (along with other USDA data) to examine changes in farm structure, production costs, technology adoption, and challenges facing organic dairy producers. As organic dairy markets evolved (along with regulatory changes in production standards), organic milk production and the number of organic dairy operations increased. The report shows that the growth of organic milk production has differed by U.S. State, with regiona
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4

Gillespie, Jeffrey. Estimating the USDA, Economic Research Service Commodity Costs and Returns and the Milk Cost of Production Estimates data series. U.S. Department of Agriculture, Economic Service, 2025. https://doi.org/10.32747/2025.9015824.ers.

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USDA, Economic Research Service (ERS) publishes annual costs and returns estimates for 12 major agricultural commodities (field crops, livestock, and milk) as part of the agency's Commodity Costs and Returns data series and Milk Cost of Production Estimates data series. Since 1975, commodity costs and returns estimates have been made for these commodities because legislation has mandated their estimation, the estimates help inform policy development, and/or the commodities account for a sizeable share of U.S. agricultural production. The estimates are published biannually at national and regio
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5

Skorbiansky, Sharon Raszap, Jonathan McFadden, and Monica Saavoss. The economics of cellular agriculture. U.S. Department of Agriculture, Economic Research Service, 2024. https://doi.org/10.32747/2024.8754557.ers.

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Cellular agriculture is the production of animal products, such as meat, seafood, milk, and eggs, with no or minimal use of animals. This report introduces the economics of cell-cultured and precision fermentation foods and documents the growth in the sector. Areas of emphasis are market drivers, structural aspects of the industry, the U.S. regulatory environment, government research funding, and market challenges as of 2023.--
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Spencer, Thomas E., Elisha Gootwine, Arieh Gertler, and Fuller W. Bazer. Placental lactogen enhances production efficiency in sheep. United States Department of Agriculture, 2005. http://dx.doi.org/10.32747/2005.7586543.bard.

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The key objectives of this BARD project were to: (1) study long-term effects of immunization of prepubertal ewes against recombinant ovine placental lactogen (roPL) on subsequent birth weights of their lambs and their milk production; (2) optimize the anti-roPL immunization protocol using adjuvant preparations acceptable to producers and regulatory agencies; and (3) determine the physiological mechanism(s) whereby immunization against oPL increases fetal growth and development and mammogenesis. These objectives were based on key findings from a previous BARD project that: (a) immunization of e
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7

Dahl, Geoffrey E., Sameer Mabjeesh, Thomas B. McFadden, and Avi Shamay. Environmental manipulation during the dry period of ruminants: strategies to enhance subsequent lactation. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7586544.bard.

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The project resulted from earlier observations that environmental factors, especially photoperiod and temperature, had profound effects on milk yield in dairy cattle during lactation. More recently we had determined that photoperiod manipulation during the dry period altered milk yield in the next lactation, and this was associated with shifts in circulating concentrations of prolactin; specifically exposure to short days during the dry period decreases prolactin but increases milk yield. Because prolactin is also affected by temperature, with heat stress causing an increase in prolactin simil
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8

Bazer, Fuller W., Arieh Gertler, and Elisha Gootwine. Role of Placental Lactogen in Sheep. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7574339.bard.

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Анотація:
Central problems in sheep and dairy cattle production are reproductive failure due to embryonic/fetal mortality and low birth weights, especially in prolific breeds, and reduced milk yields which adversely affect neonatal survival and economy of production. The sheep placenta expresses lactogenic (ovine placental lactogen, oPL) and somatogenic (ovine placental growth hormone, oGH) hormones. Our research has focused on the biological roles of oPL and oGH in function of the uterine endometrium during gestation and the mammary gland during pregnancy and lactation. Major conclusions were that: ( 1
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Domingo, Sonny, Maureen Ane Rosellon, Pauline Joy Lorenzo, and Arvie Joy Manejar. Domestic Benchmarking of the Philippine Livestock, Dairy, and Poultry Industries. Philippine Institute for Development Studies, 2022. https://doi.org/10.62986/dp2022.19.

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Анотація:
Production of livestock, poultry, and dairy are private sector-led industries contributing a third of the agricultural sector’s output, despite relative neglect in terms of government support. The dual outbreak of African Swine Fever in 2019 and COVID-19 pandemic in 2020 has renewed government's attention to these industries, with benchmarking of domestic performance against those of global players seen as key for designing immediate and long-term interventions. Production volume and value, inventory, and consumption of swine and poultry decreased in 2019. Dairy maintained its increasing produ
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.

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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter &amp; Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, &amp; Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversit
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