Wyniki wyszukiwania - AGRO

1

Technological requirements of milk for dairy industry with particular reference to the potential adaptation for human nutrition and health

100%

Maubois J. L.

Animal Science Papers and Reports

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2004

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tom 22

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nr 3

2

Milk fat retention during the production of some ripening cheeses

88%

Bohdziewicz K.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

Milk fat retention in cheese was determined during the production of six various types of cheese, Ementalski, Gouda, Mazurski, Tylżycki, Warmiński and Jeziorański, at different dairy plants (DP-A, ... DP-F), depending on the technological and technical conditions of the production process, taking into account seasonal changes in milk composition. A statistical analysis of the results showed that in all cheese types the levels of milk fat recovery in cheese was not affected by the season. An analysis of particular production processes revealed statistically significant differences (at a confidence level of α=0.05) only in the case of Ementalski cheese produced at DP-B, for which the level of milk fat retention in cheese was higher in the summer than in the winter. In the other cases no statistically significant differences were found. An analysis of milk fat retention in all types of cheese throughout the year and in the summer and winter production cycles indicated that the level of milk fat recovery in cheese was related to cheese type. This suggests that the production technology and technical equipment had stronger effects on milk fat recovery in cheese than the chemical composition of milk. A comparison of the statistical values calculated for Ementalski cheese produced at DP-A and DP-B, and for Tylżycki cheese and Warmiński cheese produced at DP-E, confirmed that the technical equipment used at a cheese dairy had a greater influence on milk fat transfer than the production technology.

3

An attempt at expressing the turnover of foreign trade in dairy products as a milk equivalent

88%

Bazydlo I., Gornowicz M.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The paper proposes two methods of expressing the turnover of foreign trade in dairy products using a milk equivalent. The first of them is based on applying conversion ratios indicating how many liters of milk are needed to manufacture a unit of a given product. The ratio allowing calculation of butter quantity that could be obtained from fat retained during processing milk into individual products is used in this method as supplementary. The second of the presented methods for calculation of milk equivalent is based on the chemical composition (content of protein and fat) of dairy products and milk purchased.

4

Attempt at applying parametric statistical tests for the assessment of the declarative probiotic bacteria number in selected dairy products

88%

Roskosz A., Kujawski M., Kopec M., Taraszkiewicz A.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

During this study quality and declared health features of probiotic yogurt milk were assessed. Using the methods of statistical analysis a tool was developed allowing verification of formulated statistical hypotheses. It was established that no statistically significant differences were present in the assessment of the number of microorganisms dependent on the dilutions applied. It was shown that the number of live bacteria in the product during storage decreases and that those changes are statistically significant. It was determined that the average number of live probiotic bacteria in the product in all samples during storage was significantly higher than declared by the producer m value and it indicated appropriate health quality of the tested product.

5

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Pull and push factors for producers’ membership in dairy marketing cooperatives in Jimma Zone, Oromia, Ethiopia

75%

Fikadu L., Duguma G., Mitiku F.

Journal of Agribusiness and Rural Development

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2019

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nr 1[51]

6

Some selected factors shaping the competitiveness of the Polish dairy sector - The role of foreign capital investments and milk quality

75%

Krajewski K.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

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1999

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tom 21

7

Effect of selected technical and technological factors on water consumption in the milk plants

75%

Wojdalski J., Drozdz B.

Annals of Warsaw Agricultural University. Agriculture

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2001

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nr 40 Agric.Eng.

53-58

8

Probiotics applications in the dairy industry

75%

Leyer G., Kolakowski P.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

121-128

9

Sustainability business models in milk processing. Considerations based on the Polish experience

75%

Grochowska R., Szczepaniak I.

Journal of Agribusiness and Rural Development

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2019

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nr 2[52]

10

Volatile fatty acids [VFA] concentration in wastewater from different sections of dairy industry

75%

Janczukowicz W., Debowski M., Zielinski M., Pesta J.

Electronic Journal of Polish Agricultural Universities. Series Environmental Development

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2007

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tom 10

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nr 1

11

Stability of milk concentrates in hot coffee

75%

Zbikowska A., Zbikowski Z.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The aim of the present study was to determine the effects of temperature, the strength of coffee infusions and the addition of saccharose and CaSO4 on the degree of reconstitution of selected milk concentrates. The following coffee additives were used: dried milk concentrates (instant whole milk powder, skim agglomerated milk powder and coffee whitener “Cremilka”), evaporated UHT milk, 12% UHT coffee cream and 1.5% UHT milk. It was found that the stability and degree of reconstitution of milk concentrates were related primarily to temperature and the strength of coffee infusions (the lower the temperature and the strength of coffee infusions, the higher the degree of reconstitution), followed by water hardness (the addition of 0.001 mol/L CaSO4 caused an increase in the amount of residues) and the addition of saccharose.

12

Application of active packaging to improve the self life of fresh white cheeses

75%

Panfil-Kuncewicz H., Staniewski B., Szpendowski J., Nowak H.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli group bacteria, and for titratable acidity. Oxygen content of white cheese package atmosphere was assayed as well. The application of oxygen absorbers resulted in inhibited growth of yeast and moulds, and after two weeks also the growth of coli group bacteria. The presence of oxygen absorbers was observed not to affect any increase in the titratable acidity of stored white cheeses. The oxygen absorbers were proved effective in the modification of package atmosphere, i.e. they decreased oxygen concentration in the package atmosphere below 0.5%.

13

Current situation of the Slovak agri-food industry in the process of European integration

75%

Nagyova L., Kapsdorferova Z., Madarova L.

Acta Agraria et Silvestria. Series Agraria

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2003

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tom 40

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nr Sek.ekon.

Despite the vast natural ressources in terms of area, agriculture has not been able to exploit its potential to its full extent, in spite of huge efforts and — in most countries — succesful developments, restructuring of agriculture and the food industries is still far from being finished- There is need to persuade more market elements into the agri-food proccessors. The key priorities of the Slovak agri-food sector have to be: market and trade policy, structure of agricultural enterprises, know-how and overtaking the experiences, monitoring, evalution and program control of modernisation and inovation, education of managers and economists.

14

Content of cis9trans11 C18:2 acid [CLA] and trans isomers of C18:1 acid in yoghurts and bioyoghurts

75%

Paszczyk B., Zegarska Z., Borejszo Z.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The research was aimed at comparing contents of cis9trans11 C18:2 acid (CLA) and trans isomers of C18:1 acid in commercial yoghurts and bioyoghurts as well as acquiring information whether CLA concentration in yoghurts and bioyoghurts differs from that in the initial material. Determinations were carried out with the method of gas chromatography using a 100-m capillary column with CP Sil 88 phase. Investigations demonstrated that in commercial yoghurts and bioyoghurts analysed the content of cis9trans11 C18:2 acid (CLA) and the total content of trans isomers of C18:1 acid were alike. The mean content of CLA in fat isolated from the yoghurts examined ranged from 0.41% to 0.43% of the total fatty acid composition, whereas in fat extracted from the bioyoghurts under study it ranged from 0.41% to 0.44%. The total content of trans isomers of C18:1 acid in yoghurts oscillated between 1.66% and 2.34% of the total fatty acid composition, and that in the bioyoghurts – between 1.95% and 2.91%. The content of cis9trans11 C18:2 acid in the total fatty acid composition of fat obtained from raw bulk milk examined did not differ from its content in fermented drinks produced from that milk. The mean content of CLA in fat of the yoghurts accounted for 0.53%, whereas that in fat of milk they were produced from – for 0.52%. Fat of the bioyoghurts analysed was characterised by a slightly lower content of cis9trans11 C18:2 acid as compared to the raw material. The mean content of trans isomers of C18:1 acid reached 2.25% in yoghurts, 2.00% in bioyoghurts and 2.13% of the total fatty acid composition in raw milk.

15

Possibilities of applying parametric tests in production control

75%

Roskosz A., Kujawski M., Staniszewski M., Kopec M., Patoka L.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The study was aimed at developing, in the spreadsheet environment, an application for the assessment of product batch compliance with values provided in product’s specification, by applying parametric tests method. The investigation was carried out on batches of selected products consisting of 300 pieces of packed product. Dixon’s Q test was applied for verification of the data obtained aiming at elimination of data burdened with gross error. Significance t test was applied for verification of statistical hypotheses where the null hypothesis H0 : xśr>m was verified against the alternative hypothesis H1 : xśr≤m. In the tests applied, the inference is based on confidence interval and depends on the sample size. The sample size influences the size of confidence interval and, as a consequence, the precision and reliability of inference. The software developed allows analysis aiming at determining at what minimum sample size further testing aimed at determining compliance of the product with a standard can be abandoned. Determination of a specific limit of deviations from the value declared by the producer in product’s specification is particularly important for enterprises that have not yet included the allowed limit at which the product is still considered compliant with the standard in their enterprise standards. The application developed also allows the assessment of financial losses incurred by the enterprise as a consequence of inappropriate control of product quantity compliance with the declared value. The analysis carried out may serve as an additional component in management allowing simple calculation of the losses incurred as a consequence of incorrect mass or volume of product per unit.

16

Technological usefulness of milk of cows of six breeds maintained in Poland relative to a lactation phase

75%

Barlowska J., Litwinczuk Z., Krol J., Topyla B.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The investigations included 333 milk samples obtained from cows of 6 breeds maintained in Poland, i.e. Polish Holstein-Friesian black-white (150) and red-white (40) variety, Simental (29), Whitebacks (28), Jersey (37) and Polish Red (49). Milk was collected in the spring-summer season, when the dietary units included green forage. At the milk sampling a lactation phase was regarded, that is up to 120 days, from 120 to 200 and over 200. In each milk sample there were determined chemical composition, fat molecule diameter, thermostability and rennet induced milk coagulability. The parameters were analysed taking into consideration a cow breed and a lactation phase. It was found that milk of Whitebacks, Simental and Jersey exhibited a better protein-fat ratio and a high level of fat molecules of big-sized diameters. Milk of these cows and Polish Red withstood a sustained thermal treatment at 140°C and showed significantly shorter coagulation time due to a higher protein content. Therefore, milk from cows of these breeds proves more useful for processing, mainly cheese production. The effect of a lactation phase on milk chemical composition, its thermostability and coagulation time was indicated.

17

Detection of Staphylococcus aureus in milk by tube coagulase test

75%

Turutoglu H., Tasci F., Ercelik S.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

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nr 4

18

Subsidised animal production by the Agency for Restructuring and Modernisation of Agriculture

75%

Polish Food

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2000

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nr 2

19

Factors influencing the energy efficiency in dairy processing plants

63%

Wojdalski J., Kaleta A., Drozdz B., Chojnacka A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 1

20

The tendencies of changes on the Russian milk market

63%

Shevelova S.

Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu

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2007

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tom 09

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nr 4

The work analyses the current state and dynamics of changes in separate branches of the Russian diary industry and predicts prospects for the development of the Russian milk market.

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