scholarly journals Technological process of added value cheese making on registered agricultural households in Vojvodina

2017 ◽  
Vol 33 (4) ◽  
pp. 449-463
Author(s):  
Anka Popovic-Vranjes ◽  
Sasa Krstovic ◽  
Marija Jevtic ◽  
Zelјka Jurakic ◽  
Katarina Strugar
Keyword(s):  
Technological Process ◽  
Raw Material ◽  
Added Value ◽  
Family Farms ◽  
Cheese Making ◽  
Agricultural Households ◽  
Dairy Plant ◽  
Production Automation ◽  
Small Producers ◽  
The Impact

The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.

scholarly journals The Relationship of Agricultural and Non-Agricultural Income and Its Variability in Regard to Farms in the European Union Countries

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 196
Author(s):  
Katarzyna Smędzik-Ambroży ◽  
Anna Matuszczak ◽  
Ryszard Kata ◽  
Piotr Kułyk
Keyword(s):  
Agricultural Sector ◽  
Added Value ◽  
Production Volume ◽  
The European Union ◽  
Family Farms ◽  
Eu Countries ◽  
Agricultural Income ◽  
Production Values ◽  
Farm Accountancy Data Network ◽  
The Impact

Many authors emphasize that reducing the income deprivation of the agricultural sector in relation to the non-agricultural sectors is a prerequisite to the growth of sustainability of agriculture. Thus, this raises the question: despite the impact of the Common Agricultural Policy (CAP) on the value of agricultural income in EU countries, is there still income deprivation for agriculture in relation to non-agricultural sectors? If so, is its depth comparable among farms with a different scale of production from the same EU country or among farms with the same scale of production from different countries? The answers to these questions constitute the added value of the article. The aim of the paper is to compare the ratio of agricultural income to non-agricultural income in regard to family farms in EU countries. Results show that the CAP solutions do limit the agricultural income disparities but that there are significant differences in the income deprivation of farms with different production values in the same country. These differences also apply to farms with a similar production volume in different countries. This publication includes critical analysis of literature, spatial-analysis and panel regression. The time scale of the research is 2004–2017, the spatial scope is individual EU countries and the subjective scope is representative EU Farm Accountancy Data Network (FADN) farms.

scholarly journals Competitiveness Sensitivity of Oil Palm Farming on Suboptimal Land at Musi Rawas Residence

2020 ◽  
Vol 4 (1) ◽  
pp. 26-35
Author(s):  
Verry Yarda Ningsih ◽  
Nenny Wahyuni ◽  
Nila Suryati ◽  
Noviyanto Noviyanto ◽  
Heriyanto Heriyanto
Keyword(s):  
Government Policy ◽  
Oil Palm ◽  
Elaeis Guineensis ◽  
Government Support ◽  
Raw Material ◽  
Added Value ◽  
Input Price ◽  
Input Output ◽  
Output Price ◽  
The Impact

Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palm, primarily the African oil palm Elaeis guineensis. Oil palm is one of agriculture comodity that can increase farmers income, provide raw material on manufacture industry which can create added value.  The expansion of oil palm farming in Indonesia has shifted the use of mineral land to suboptimal land which is currently available in many place in Indonesia. Generally the aim of this research is to anylize the competitiveness sensitivity of oil palm farming. Specifically this research wants to anylize the sensitivity on input-output changing, and to anylize the impact of government policy on input-output when facing fluctuation price. In order to reach the goal of this research we used Policy Anlayisis Matrix (PAM). The result of this research shows that partially the declining of price, declining of output volume and increasing input price PCR value and DRCR < 1, which means that the oil palm farming on suboptimal land has competitivenes, and the absence of government policy on determaining input price nor output price on oil palm farming in at suboptimal land. While simultanously shows that the fluctuation of input and output price causes value of PCR dan DRCR  > 1 with PCR value 1,12 and DRCR value 1,04, means that oil palm farming on suboptimal land at Musi Rawas Regency not feasible and has no competitiveness.  It means that government policy needed to protect input price in oil palm farming on suboptimal land.  Therefore government support and guidence in oil palm farming technology on suboptimal land also needed to increase the production of oil palm farming on suboptimal land.

scholarly journals Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1831
Author(s):  
Nicola De Simone ◽  
Pasquale Russo ◽  
Maria Tufariello ◽  
Mariagiovanna Fragasso ◽  
Michele Solimando ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Systems ◽  
Scale Up ◽  
Raw Material ◽  
Added Value ◽  
Alcoholic Beverages ◽  
Potential Contribution ◽  
Biological Resources ◽  
The Impact ◽  
Craft Beers

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

Spreadable processed cheese using natural goat cheese ripened

2019 ◽  
Vol 50 (6) ◽  
pp. 1001-1012
Author(s):  
Laura Burgos ◽  
Nora Pece ◽  
Silvina Maldonado
Keyword(s):  
Goat Milk ◽  
Process Variable ◽  
Raw Material ◽  
Added Value ◽  
Processed Cheese ◽  
Content Type ◽  
Cheese Ripening ◽  
Melting Temperatures ◽  
Goat Cheese ◽  
The Impact

Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the formulation of spreadable processed cheese. Final moisture content of 63.0 ± 0.1 per cent was selected (p = 0.0008). Melting temperature at 85.0 ± 0.1°C for 9.0 ± 0.5 min was suitable to homogenize the cheese mass (p = 0.001). The level of variables was validated by changing the proportions of natural goat cheeses selected. Four formulations were obtained with a consistency similar to that of the commercial reference. Practical implications Processed cheese is produced by blending shredded natural cheeses of different types and degrees of ripening. The use of ripening goat cheeses as a raw material in processed cheeses contributes to the added value of the local goat milk chain. Goat cheeses have an acid and slightly salty taste and medium to long persistence. Originality/value The results of this work can be used by processed cheese manufacturers to better understand the impact of goat cheese ripening on processed cheese quality. The industry can also use these results to introduce the product onto the market and plan their marketing campaign.

scholarly journals Formation of Humic-Like Substances during the Technological Process of Lignohumate® Synthesis as a Function of Time

Separations ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 96
Author(s):  
Olga Yakimenko ◽  
Andrey Stepanov ◽  
Svetlana Patsaeva ◽  
Daria Khundzhua ◽  
Olesya Osipova ◽  
...  
Keyword(s):  
Biological Activity ◽  
Technological Process ◽  
Raw Material ◽  
Added Value ◽  
Synthesis Process ◽  
Elemental Content ◽  
Oxidative Process ◽  
Fluorescence Parameters ◽  
Spectral Absorbance ◽  
Composition Structure

The composition, structure, and biological activity of humic-like substances (HLS) synthesized in the process of lignosulfonate conversion for the production of the humic product Lignohumate® (LH) were examined. It is shown that during the hydrolytic-oxidative process, the transformation of raw material and accumulation of HLS occur. Data on the chemical (elemental content, functional groups, FTIR) and spectral (absorbance and fluorescence) parameters and biological activity (in phytotest) combined with PCA show that the LH samples can be divided into three groups, depending on the duration of synthesis: initial raw material (0-time sample); “young” HLS (15–30 min), and “mature” HLS in 45–120 min of treatment. During the first 30 min, reactions similar to the ones that occur during lignin humification in nature take place: depolymerization, oxidative carboxylation, and further polycondensation with the formation and accumulation of HLS. After 45–60 min, the share of HLS reaches a maximum, and its composition stabilizes. Biological activity reaches a maximum after 45–60 min of treatment, and at that stage, the further synthesis process can be stopped. Further processing (up to 2 h and more) does not provide any added value to the humic product.

scholarly journals Analysis of Thermal Parameters of Hemp Fiber Insulation

Energies ◽  
2020 ◽  
Vol 13 (23) ◽  
pp. 6385
Author(s):  
Baiba Gaujena ◽  
Vladislavs Agapovs ◽  
Anatolijs Borodinecs ◽  
Ksenia Strelets
Keyword(s):  
Thermal Conductivity ◽  
Thermal Insulation ◽  
Large Scale ◽  
Moisture Absorption ◽  
Holistic Approach ◽  
Raw Material ◽  
Added Value ◽  
Sustainable Construction ◽  
Hemp Fiber ◽  
The Impact

Nowadays, sustainable construction is a key factor for reaching net-zero emissions of carbon dioxide all over the world. This goal is impossible to achieve by merely reducing the energy consumption of end-users. A more holistic approach should be taken, adopting sustainable industrial practices that use environmentally friendly materials on a large scale. This paper presents the analysis of the hydrothermal properties of hemp thermal insulation plates. We carried out extensive measurements and the analysis of the thermal conductivity coefficient, drying-out dynamics, and water absorption. The study was performed with experimental insulation samples based on the fiber obtained from hemp stems, prepared using different adhesive powders. The dimensions of the analyzed samples were 300 × 300 mm. The proposed samples are not yet available in mass production. Hemp does not flower in the Baltic region and was traditionally used for soil regeneration. Thus, using this raw material increases the added value of agricultural residues. Three series of hemp fiber samples with different substances and pressing modes were evaluated in the study. Each set of samples consisted of four plates with varying thicknesses and two different densities: 200 kg/m3 and 300 kg/m3. All samples exhibited a significant increase in moisture absorption and a strong correlation with the increase in thermal conductivity. The average thermal conductivity of the test samples ranged from 0.0544 to 0.0594 W/mK. The impact of the adhesive powder on the thermal conductivity was found to be extremely small. However, the values obtained were much higher than those for traditional thermal insulation materials, allowing to utilize the local agriculture residues and providing material for the construction of eco-friendly buildings.

scholarly journals The suitability of apricot for dried fruit production by the combined technology

2021 ◽  
Vol 66 (3) ◽  
pp. 267-278
Author(s):  
Dragan Rahovic ◽  
Zoran Keserovic ◽  
Sladjan Stankovic ◽  
Ivana Bakic ◽  
Marijana Maslovaric ◽  
...  
Keyword(s):  
Fruit Production ◽  
Raw Material ◽  
Added Value ◽  
Convective Drying ◽  
High Yield ◽  
Family Farms ◽  
Southeast Europe ◽  
High Quality ◽  
Small Family ◽  
Dried Fruit

The apricot is considered as one of the most delicious temperate fruit, a highly appreciated stone fruit and a valuable raw material for processing. The Republic of Serbia is one of the leading apricot producers in Southeast Europe, but the assortment is limited by a small number of cultivars harvested, mostly in the ripening season of ?Magyar kajszi?. In order to introduce the most suitable cultivars in the production, having high yield and high quality for consumption and various forms of processing, introduced and domestic cultivars have been intensively studied. In Serbia, apricots are mostly marketed fresh and processed for jams and spirits, but demand for high-quality dried fruits is increasing. To preserve the nutritional and sensory quality of fresh apricots, choosing the best drying technique is significant, and the most preferred technique is the reduction of moisture through convective drying. The aim of the paper was to compare the potential of the apricot cultivars ?Magyar kajszi?, ?Novosadska rodna?, ?NS-4? and ?NS-6? for dried fruit production by two-phase technology - combined osmotic and convective drying, as well as the profitability of apricot drying on small family farms. Cultivars ?NS-4? and ?Novosadska rodna? were found to be suitable for combined drying technology. The highest score in the sensory evaluation of the dried apricots was given to ?NS-4?, and then to ?Novosadska rodna?. The results indicate that the combined osmotic and convective drying of apricot rather than selling fresh fruits can be a profitable and important added value tool for small family farms.

Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang

2018 ◽  
Vol 2 (2) ◽  
pp. 20
Author(s):  
Muntasir Muntasir ◽  
Pius Weraman
Keyword(s):  
Raw Material ◽  
Added Value ◽  
Filter Model ◽  
Simulation Tools ◽  
The Public ◽  
Fish Meat ◽  
Efficiency Increase ◽  
Main Components ◽  
Design And Manufacture

Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and sellingvalue of the products, it is necessary synergy between Universities and Partners in the form of application of the results ofscience and technology to the public. The main components of the composer of the versatile filter are the cylindrical plateas the bucket of the filter, the cylinder filter, the electric dynamo as the centrifuge system rotator and the load-bearingconstruction. The method of this program is the provision of materials, design and manufacture of tools, demonstrationtools and the provision of a versatile filter cylinder system centrifuge model by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production. The output of thisprogram can provide added value in the form of the use of this tool can improve labor efficiency, increase productivitypartners by producing 40 kg to 50 kg raw material, raw fish marlin, fish meat after cleaning, processed, fried, in andpacked into 80-100 packs of fish floss with the price of Rp. 40,000.00 per package weighing 250 grams. With estimatedpartners will earn a profit of Rp 3,200,000 - 4,000,000.00 per production or 12,800,000.00 - 16,000,000.00 per month incash and consumptions, as well as the abundance of non-greasy, clean and hybrid fish products

scholarly journals SUPPORT FOR MANAGING PARTLY CONFIGURABLE MODULAR SYSTEMS

2021 ◽  
Vol 1 ◽  
pp. 2791-2800
Author(s):  
Jarkko Pakkanen ◽  
Teuvo Heikkinen ◽  
Nillo Adlin ◽  
Timo Lehtonen ◽  
Janne Mämmelä ◽  
...  
Keyword(s):  
Portfolio Management ◽  
Product Variety ◽  
Added Value ◽  
Modular System ◽  
Product Management ◽  
Design Decision ◽  
Product Portfolio ◽  
Modular Systems ◽  
Engineer To Order ◽  
The Impact

AbstractThe paper studies what kind of support could be applied to the management of partly configurable modular systems. The main tasks of product management, product portfolio management and product variety management are defined. In addition, a partly configurable product structure and modular system are defined. Because the limited support in the literature for managing partly configurable modular systems, the article reviews previous product development cases in which authors have been involved on lessons learnt basis, i.e., if the methods and tools used in the cases could provide support for the research objective. As a result, the existing definition of the modular system should be extended by the concepts of non-module and design decision sequence description when dealing with partly configurable modular systems. This is because engineer-to-order should be made possible in cases where it brings clear added value to the customer compared to completely pre-defined solutions that may limit the customer's interest in the offering. Tools to assess the impact of changes to the product offering are required. These should be taken into account in frameworks that are used in method and tool development.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

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