scholarly journals Dairy farming: Integration into Europe

2005 ◽  
Vol 21 (1-2) ◽  
pp. 123-132
Author(s):  
Miomir Jovanovic ◽  
Bogdan Bulatovic ◽  
Aleksandra Despotovic
Keyword(s):  
Dairy Products ◽  
Dairy Farming ◽  
International Economy ◽  
The European Union ◽  
Milk Processing ◽  
Increasing Trend ◽  
The Republic ◽  
Quality Of Milk ◽  
Milk And Dairy Products

Because of the increasing trend in globalization in dairy farming resulting in joining and taking over some companies with the aim of rationalization of production and realizing greater market participation, it seems quite real to expect such a trend to appear in our country as well. After the process of privatization had been realized a significant part of Montenegrin economy fell into the hands of private owners. In such conditions it can be expected that efficiency and competitiveness of some producers of milk and dairy products in the Republic of Montenegro will be increased, since in previous period this industry was characterized by insufficient exploitation of already existing capacities for milk processing while the quality of milk was considerably under the standards prescribed by the European Union. Depending on the dynamics of entering Montenegro into international economy the national dairy industry must be ready to face the challenge which will certainly be imposed on it. The object of this paper was to try to find the answers to the two questions. First where we are now and where we will be in the next five years in order to improve the competitive potential of domestic dairy farming.

Milk productivity of cows, quality of milk and dairy products when using natural feed additive

2020 ◽  
pp. 13-21
Author(s):  
Yu. A. Karmatskikh ◽  
N. M. Kostomakhin
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Feed Additive ◽  
Control Group ◽  
Black And White ◽  
Mineral Additive ◽  
Quality Of Milk ◽  
Experimental Group ◽  
Milk And Dairy Products

The organization of feeding of highly productive cows is one of the most difficult tasks in dairy cattle breeding. The purpose of the work was to study the influence of natural mineral additive on the productivity, composition and some technological qualities of milk of cows of Black-and-White breed of Ural type. Research and production experiment has been carried out in CJSC “Glinki” in the Ketovsky district in the Kurgan region on Black-and-White cows. The influence of bentonite additive in the ration of highly productive cows during the period of increasing the milk yield on the composition and technological quality of milk and dairy products has been determined. In general, for the first 100 days of lactation the cows of the experimental group have produced by 191 kg more natural fat milk or 8,4 %, compared to the control group. In terms of 4 % milk from animals of the experimental group has been got by 233 kg or 9,3 % more than of the control group. The yield of milk fat in the experimental group was by 10,44 kg or 12,9 % more than the control group. The difference in milk protein yield for 100 days of lactation was 7,34 kg or 9,8 %. The economic indicators (prime-cost, profitability) of milk production when feeding the mineral additive bentonite to cows have been calculated. With an increase in the total cost of obtaining milk from cows of the experimental group, caused by higher milk yields and the purchase of bentonite, the revenue from the sale of milk from this group was by 7,83 thousand rubles or 8,4 % more. As a result, milk production from animals of the experimental group was by 3,44 % more efficient. It has been found that the inclusion of bentonite in the composition of concentrated feed in the amount of 400 g/head/day allowed to reduce their expenditure, as well as EFU and digestible protein, which ultimately provided a higher level of profitability of milk production.

scholarly journals Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 526 ◽  
Author(s):  
Álvaro Rafael Quintana ◽  
Susana Seseña ◽  
Ana Garzón ◽  
Ramón Arias
Keyword(s):  
Dairy Products ◽  
Ventilation System ◽  
Stocking Density ◽  
Dairy Farm ◽  
Dairy Farms ◽  
Factors Affecting ◽  
Materials Used ◽  
Quality Of Milk ◽  
Milk And Dairy Products

This review attempts to reflect the importance of different factors that affect the environmental quality of dairy farms and must, therefore, be taken into account when considering the importance of environmental microbiology as a tool in the improvement of the quality of milk and dairy products. The effect of a factor such as temperature is vital for the dairy farm environment, especially when the temperatures are extreme, because a proper choice of temperature range improves the quality of the air and, thus, animal welfare. Similarly, the appropriate level of relative humidity in the environment should be taken into consideration to avoid the proliferation of microorganisms on the farm. Air quality, well-designed livestock housing, proper hygienic practices on the farm, stocking density, and the materials used in the livestock houses are all important factors in the concentration of microorganisms in the environment, promoting better welfare for the animals. In addition, a ventilation system is required to prevent the pollution of the farm environment. It is demonstrated that proper ventilation reduces the microbial load of the environment of dairy farms, enhancing the quality of the air and, therefore, the wellbeing of the animals. All this information is very useful to establish certain standards on dairy farms to improve the quality of the environment and, thereby, achieve better quality milk and dairy products.

Presence and Activity of Psychrotrophic Microorganisms in Milk and Dairy Products: A Review1

1982 ◽  
Vol 45 (2) ◽  
pp. 172-207 ◽  
Author(s):  
M. A. COUSIN
Keyword(s):  
Metabolic Activity ◽  
Dairy Products ◽  
Additional Research ◽  
Research Areas ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Milk And Dairy Products

The presence and metabolic activity of psychrotrophic microorganisms in milk and dairy products are reviewed. Problems involved in adequately defining the microorganisms and temperatures of growth are discussed. The sources and incidences of psychrotrophs in milk and dairy products and methods to control these microorganisms are presented. Methods ranging from simple plate counting techniques to detection of metabolites produced by the psychrotrophs are reviewed. Alterations of protein, lipid and carbohydrate fractions of milk and their effects on the keeping quality of milk and dairy products are discussed. Finally, additional research areas are suggested.

scholarly journals Effect of acidification of raw milk on psychrotrophic microrganims.

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Marianne Ayumi Shirai ◽  
Maria Lucia Masson
Keyword(s):  
Dairy Products ◽  
Inhibitory Action ◽  
Raw Milk ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Ph Reduction ◽  
Quality Of Milk ◽  
Micro Organisms ◽  
Milk And Dairy Products

<p>The contamination of raw milk with psychrotrophic micro-organisms has become a concern because they are able to multiply at refrigeration temperatures and produce heat resistant enzymes that affect the quality of milk and dairy products. The objective of this study was to evaluate the effect of acidification with CO<sub>2</sub> and HCl on mesophilic and psychrotrophic bacteria present in raw milk during cold storage. Raw milk samples were acidified with CO<sub>2</sub> and HCl 1N until pH 6,0 and stored at 5 &deg;C for 10 days. The results showed an average reduction of 1 logarithmic cycle in the growth of psychrotrophic and mesophilic microorganisms in samples treated with CO<sub>2</sub>. Acidification with HCl showed no effect, indicating that inhibitory action was due to CO<sub>2</sub> not by pH reduction.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.68</p>

scholarly journals Silage and the safety and quality of dairy foods: a review

2013 ◽  
Vol 22 (1) ◽  
pp. 16-34 ◽  
Author(s):  
Frank Driehuis
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Present Knowledge ◽  
Clostridium Species ◽  
Dairy Foods ◽  
Reduction Strategies ◽  
Quality Of Milk ◽  
Aerobic And Anaerobic ◽  
Milk And Dairy Products

Silage contains a number of potential hazards to the safety and quality of milk and dairy products. This paper reviews the present knowledge about silage as a source of (1) spores of anaerobic spore-formers (Clostridium species) and aerobic spore-formers (mainly Bacillus and Paenibacillus species), (2) the zoonotic pathogenic bacteria Listeria monocytogenes and Escherichia coli, and (3) mycotoxins. A distinction is made between field-derived mycotoxins, i.e. mycotoxins that are formed during growth of crops in the field, and ensilage-derived mycotoxins, i.e. mycotoxins that are formed after ensiling. The routes of transmission of these hazards from feed to milk, the effect of pasteurization of milk, and reduction strategies are discussed. Aerobic deterioration of silages is a major factor influencing levels of spores of both aerobic and anaerobic spore-formers, L. monocytogenes, and certain mycotoxins.

scholarly journals The Clarifying Reagent, or how to make the analysis of milk and dairy products easier

2006 ◽  
Vol 73 (4) ◽  
pp. 464-471 ◽  
Author(s):  
Gérard Humbert ◽  
Marie-France Guingamp ◽  
Guy Linden ◽  
Jean-Luc Gaillard
Keyword(s):  
Dairy Products ◽  
Main Property ◽  
Colorimetric Measurements ◽  
Pre Treatment ◽  
Photometric Measurements ◽  
Quality Of Milk ◽  
Milk And Dairy Products

Difficulties with the analysis of opaque milk and dairy products can be resolved by rendering the sample transparent. This allows direct photometric measurements of the reaction mixtures, and all sample pre-treatment steps become unnecessary. For this, several reagents have been reported in literature. Among them, the ‘Clarifying Reagent’ is mainly described here: its composition is given because it is now released from patenting restrictions. Its main property is a low absorbance between 340 and 800 nm. So it can be used in many chemical and enzymatic colorimetric measurements for estimating the quality of milk and dairy products.

scholarly journals The Swot Model and the Role of These Activities to the Training of the Future Specialists in Expertise and Quality Control of Milk and Dairy Products

2014 ◽  
Vol 6 (1) ◽  
pp. 31-34
Author(s):  
Tiţa Mihaela ◽  
Oprean Letitia ◽  
Lengyel Ecaterina ◽  
Tita Ovidiu
Keyword(s):  
Control Systems ◽  
Dairy Products ◽  
Swot Analysis ◽  
Processing Technologies ◽  
Learning Technique ◽  
Quality Of Milk ◽  
Teaching Learning ◽  
Milk And Dairy Products

Abstract The present drafts regarding the quality of milk and dairy products, define it as a controlled act of creation with known accuracy that can be reached by applying constitutive control systems of the processing technologies that are present in all proceeding phases of the product. In order to achieve the purpose and to apply it in the production process by students – future specialist, we use as a teaching-learning technique the SWOT Analyze. The SWOT analysis is an efficient method that is used in the teaching technique, especially when planning the strategy in order to identify the potentials and the priorities.

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