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Evaluation of the microbiological quality of some dairy products

. D. Vanetti, Psychrotrophic bacteria. In: P. Poltronieri (ed.), Microbiology in dairy processing: challenges and opportunities . Wiley-Blackwell (2018). [7] V. Carfora, A. Caprioli, N. Marri, D. Sagrafoli, C. Boselli, G. Giacinti, G. Giangolini, L. Sorbara, S. Dottarelli, A. Battisti, S. Amatiste, Enterotoxin genes, enterotoxin production, and methicillin resistance in Staphylococcus aureus isolated from milk and dairy products in Central Italy. International Dairy Journal , 42. (2015) 12–15. [8] W. Chajęcka-Wierzchowska, A. Zadernowska, Antibiotic

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Anthelmintic residues in goat and sheep dairy products

J., Lisfchitz A., Busetti M., Suárez V., Lanusse C.: Pattern of eprinomectin milk excretion in dairy sheep unaffected by lactation stage: comparative residual profiles in dairy products. J Food Prot 2006, 69, 2424-2429. 14. Jedziniak P., Olejnik M., Rola J., Szprengier Juszkiewicz T.: Determination of anthemintic residues in dairy products. Food Addit Contamin 2015 (in press). 15. Kinsella B., Byrne P., Cantwell H., Mccormack M., Furey A., Danaher M.: Determination of the new anthelmintic monepantel and its sulfone metabolite in

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The Nutritional Labeling of the Dairy Products in Romania, Tendencies and Perspectives

Abstract

The main goal of the present essay is to improve the degree of information through more efficient labeling of the alimentary products. The observation method has been used for the establishment of the offer of milk and dairy products class on the Romanian market during 2013, and the investigation stage consisted of data collection from labels and their graphical interpretation. The 3 concern groups regarding the classification of the chosen products have been: Any special storage conditions and/or conditions of use, % of Saturated fat specified on product and % of Salt specified on product. The label of the products has to offer the consumer the necessary, sufficient, veritable and easy to compare information, which will allow them to chose their alimentary product according to their exigency, financial possibilities, to know the eventual risks they may be subject to, so that they will not be mislead.

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Production of selenium-enriched milk and dairy products

Abstract

Until the middle of the last century, selenium was considered to be toxic, but recently it turned out to be a micronutrient with important physiological effects, whose lack impedes the functioning of several enzymes, while in the case of a prolonged deficiency, disease processes can also occur in the body. Hungary belongs to the selenium-deficient regions in Europe; therefore, our aim was to contribute to the improvement of selenium supply of the population through increasing the selenium content of milk and dairy products. A daily supplementation of 1-6 mg organic selenium to the feed of dairy cows increases the selenium content of milk from the value of 18 μg/kg to 94 μg/kg in 8 weeks, decreasing again to the initial value in 6 weeks after stopping the supplementation.

After producing various products from the control milk (18 μg/kg selenium content) and the selenium-enriched milk (53 μg/kg) obtained from dairy cattle fed on a feed supplemented with 2 mg selenium/day, we concluded that the selenium content of selenium-enriched milk compared to the products produced from the control milk increased from the value of 18.6 to 58.5 μg/kg in the case of yogurt, from 66.0 to 138.1 μg/kg in the case of telemea, from 80.8 to 163.7 μg/kg in the case of orda (urdă) and from 88.6 to 200.0 μg/kg in the case of semi-hard cheese obtained by mixed-coagulation. The selenium content of whey also increased significantly (from 8.8-9.7 μg/kg to 20.1-25.8 μg/kg), which could also be used as a food for people or feed for animals. According to our calculations, the selenium requirements of the developing organism could be satisfied by the consumption of 2-3 dl selenium-enriched milk until the age of 8 and with 4-6 dl selenium-enriched milk until the age of 20.

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Demographics-based differences in the relationship between perceived CSR and customer loyalty in the dairy products market

Abstract

The purpose of the current paper is to investigate the demographics-based differences in the relationship between customers’ perceptions of corporate social responsibility (CSR) and their loyalty towards brands/companies in the dairy products market, considering the socio-cultural and economic particularities of one of the largest countries of Central-Eastern Europe. For this purpose, a survey was implemented among a sample of 1461 dairy products consumers from the urban area of Romania, investigating perceived CSR and customer loyalty by using 28, and, respectively, 6 Likert-type items. Results show that customers’ loyalty towards dairy brands/companies is positively and significantly influenced by how customers perceive companies’ responsibility towards their customers, in all investigated demographic segments. However, there are other facets of perceived CSR (community development, the environment, economic success, sponsorship, public authorities) in which case the relationship with customer loyalty is only significant in certain demographics-based market segments

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Nutritional Benefits of Bifidobacterium Lactis in Dairy Products

- Lowering Probiotics as Potential Biotherapeutics for Metabolic Diseases. Experimental Diabetes Research. Jan 2012, pp. 1-14. DOI: 10.1155/2012/902917. Liu, S. Q., Holland, R., Crow, V. L. (2004). Esters and their biosynthesis in fermented dairy products: A review. Int. Dairy J ., 14 , 923-945. Martinez-Villaluenga, C., Gomez, R. (2007). Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupina as prebiotics. Int. Dairy J. , 17 (2), pp. 116

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Antimicrobial resistance of bacterial isolates from dierent dairy products and their emergence in the food chain

References [1] O. Adenaike, O. S. Olonitola, J. B. Ameh, C. M. Z. Whong, Multidrug resistance pattern and Multiple Antibiotic Resistance index of strains of Escherichia coli isolated from retailed smoked fish. Nigerian Journal of Microbiology , 30. 1. (2016) 3168–3171. [2] M. A. Al-Ashmawy, K. I. Sallam, S. M. Abd-Elghany, M. Elhadidy, T. Tamura, Prevalence, molecular characterization, and antimicrobial susceptibility of methicillin-resistant Staphylococcus aureus isolated from milk and dairy products. Foodborne Pathogens and Disease , 13. (2016

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Milk and Dairy Products Labeling in Romania

Abstract

The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing research regarding the information present on the labels of alimentary products: the method based on documentation-observation and comparative analysis of data and information collected from the consume market in Sibiu. The method based on documentation and observation has been carried out using the observation sheet and contained the following analysis criteria: The name of the product, Country origin of the product (location of the producer). Synthesizing the results and the conclusions emerged as a result of the marketing research carried out with the purpose of contouring a labelling model of alimentary products, it can be stated that the dynamics of the alimentary products market in Romania is moderate and restrained by the economical and social factors and even by the still reduces promotion of a healthy alimentary education, with the complementary protection of human health and environment.

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Scientific appraisal of the Irish grass-based milk production system as a sustainable source of premium quality milk and dairy products

Introduction Farming practices are primarily determined by climate and the resources available to farmers. A mild climate, fertile soils and abundant rainfall are the natural resources that have enabled Ireland to become one of the world’s leading producers of milk and dairy products. The climate permits dairy cows to graze outside for up to 300 d of each year ( O’Donovan et al ., 2011 ). Grass growth in Ireland exceeds the European average by more than one-third, providing a comparatively low-cost, high-quality and sustainable diet for Ireland’s dairy

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Chosen Aspects of Packages in the Distribution of Selected Dairy Products

Abstract

Distribution of dairy products is one of the most important activities in the production process deciding about the organization of production and the course of technological processes. Such products should be provided with suitable containers with protective coatings, maintain the appropriate temperature during transport, and most importantly, the sterility of the means of transport. Choosing the right packaging for perishable products is not an easy matter, as it has to fulfil many functions. The article presents some aspects of the packaging system and legal conditions for the distribution of selected dairy products. In the first chapter, short introduction for the issue of packaging market of dairy products is presented. Second chapter outlines the selected legal acts regarding food transport in Poland. Selected aspects in terms of choosing the type of packaging and used materials are described in chapter 3. The last chapter contains conclusions and final remarks for the distribution of selected dairy products.

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