Commodity and Technological Aspects of Rennet Cheese Quality in the Restaurant Industry and Catering

Chapter six - Exploring tourists and local consumers’ attitudes on service automation in restaurant industry: the Spanish fast-food experience

The influence of cows stresses resistance on cheese yield and quality

The aim of the article is to determine physical and chemical indicators of oil quality from flaxseed and thistle to extend their use in the restaurant industry. Methodology of investigation consists in organoleptic, physic – chemical, in particular: fatty acid composition of selenium – containing oils, which is determined by liquid chromatography, amount of fatty acid isomers is in computer modeling of spectra of chromatograms; fat indicators are calculation method; coefficient of refraction – refract metric; color, iodine and peroxide number is titration; individual indicators are determined by organoleptic methods. Scientific novelty is to determine the total fatty acid composition and the main indicators of the vegetable fats quality and to determine the prospects for their use in cooking. Conclusions. The article presents and analyzes organoleptic and physic-chemical indicators of fat quality, which have been defined.

The purpose of the article is to consider aspects of the development of the restaurant industry in Ukraine. Today, in Ukraine, not only the quality of products, but also the provision of services and appropriate service in various spheres of activity is of great importance in the restaurant industry. The provision of services is something that combines the organization of meals and recreation with elements of additional service and is an integral part of the activity of restaurant establishments. Providing services of higher quality, in comparison with competitors, is one of the priority directions for the formation of strategic competitive advantages. It should also be noted that the provision of services should not only satisfy the needs of consumers, but also exceed their expectations. It is because of this that the owner or relevant specialists of restaurant establishments need to conduct an analysis of their target audience more often in order to identify the needs and expectations of customers as accurately as possible. The methodology is based on the principles of systematicity and scientificity. Such methods as analytical-synthetic, the method of comparative analysis were used. Scientific novelty. In the scientific study, the attention is focused on the advanced study of the development of the restaurant industry in Ukraine, the analysis of influencing factors and the forecasting of its development prospects. Research results. It is recognized that the modern factors of the organizational and economic development of public catering in the world are also based on a deep study of the requests and needs of consumers, the use of information technologies and mobile communication to ensure the process of selling services. Proposed ways to modernize culinary education in Ukraine.

Purpose. The article analyzes the practical aspects of the functioning of the restaurant business in the COVID-19 pandemic conditions. Results. Nowadays, Ukraine and the entire world live through a difficult period. It is caused by the global COVID-19 pandemic. The situation with the spread of the COVID-19 pandemic has changed the life of each person almost completely. The tourism industry suffers a particularly crushing blow. The hotel and restaurant business have been intensively developing lately (2015–2019) in Ukraine, employing about half of the population. The emergency has almost stopped the development of this area and inflicted enormous economic losses for both consumers of tourist services and those employed in the industry. The hotel and restaurant business entities face the problem of creating an efficient mechanism to secure quick reaction to emerging impacts in conditions of the pandemic, introduction of quarantine measures, and adverse external environment. The article is focused on the research of the restaurant business companies’ functioning conditions. It assesses the impact of quarantine measures caused by the pandemic on the companies’ development. The author outlines a range of bottlenecks in the development of restaurant facilities that had emerged before the active phase of COVID-19 started. Scientific novelty. One of the first attempts was made to analyze the best foreign experience of running the hotel-and-restaurant business in the special conditions of the COVID-19 pandemic, and the dynamics of the development of the restaurant business in Ukraine for 2010–2021 were determined. The article was further improved the ways of strengthening the business conditions in the restaurant industry at the moment, when immediate adaptation is identified. Practical value. Based on the assessment of the impact of introduced quarantine measures caused by the COVID-19 pandemic on the development of economic entities in the industry, the recommendations over the minimization of their impact through the identification of the main destabilizing factors are offered.

The aim of the study is to reveal the problems of development of the tourist potential of military tourism in Ukraine in modern conditions, including the influence of the Covid-19 pandemic. Research methodology. It consists first of all in finding analysis and generalization of materials of relevant sources in both Ukrainian and foreign languages (English, Polish). The method of comparison is also used, in particular in the characterization of the tourist potential of the Arpad Line and the Molotov Line. Statistical methods were used in the preparation of tables. Results. The research reflects, first, the potential tourist resource of the period of Kamianets-Podilskyi's stay in the status of the capital of the United Ukrainian State (UPR and WUPR) during the liberation struggles of 1917-1920; secondly, the tourist potential of World War II defense facilities on the example of the Arpad Line (which was built by the Hungarians but is now in Ukraine) and the Molotov Line (which was built by the USSR in the then territory of Ukraine, but is now in Poland); thirdly, the impact of the Covid-19 pandemic on the development of the restaurant business as a component of the tourism industry in Ukraine, Kyiv and other cities. Scientific novelty. It consists in characterizing the resource potential of military tourism on the example of Kamianets-Podilskyi, as the capital of United Ukraine during the liberation struggle in 1917-1920, as well as in performing a comparative characteristic of the Arpad Line and the Molotov Line as a resource bases for military tourism development in Ukraine. and neighboring countries (Poland, Hungary). This material is considered in connection with the impact of the Covid-19 pandemic on tourism, in particular on the restaurant industry. Practical significance. Implemented through the characterization of events and objects of military history of Ukraine for the development of military tourism as its resource base and more active use in domestic and cross-border tourism exchange, in particular under the Covid-19 pandemic influence. The practical significance of the article is directly related to the development of tourism in Kamianets-Podilskyi, where it is recommended by us to more actively use the past of this city as the capital of the United Ukraine during the liberation struggle for tourism development in the city and Podillya region, in particular in excursion activities (new excursions on relevant topics), military-historical reconstructions and games, etc. with appropriate marketing and advertising support. The same can be recommended in the case of tourist use of the Arpad Line in Ukraine (for Ukrainian, Hungarian and tourists from other countries) and the Molotov Line (to intensify the Ukrainian-Polish tourist trans-border exchange).

Three hundred and twenty-nine Greek honey samples of different botanical and geographical origin were collected and examined by organoleptic evaluation, melissopalynological analysis, measurement of electrical conductivity and colour. The results showed that 208 samples were unifloral with 178 of them representing the main types of unifloral honey produced in Greece; that is fir, pine, chestnut, cotton, orange and thyme honey. All honeys had the sensory characteristics typical of their origin and complied with the electrical conductivity standards set by Council Directive 2001/110/EC. Fir and pine honeydew honey had a low honeydew element/pollen (HDE/P) ratio and belonged to Maurizio's Classes II or III. The pollen types identified in these honeys ranged from 11 to 45%. Chestnut nectar honey contained >90% chestnut pollen, had a total number of plant elements of >245,000/10 g, and low pollen diversity. Cotton honey contained 1.2 to 16.5% cotton pollen, belonged to Maurizio's Class II, and had 22 pollen types, with Castanea sativa L. present in all samples. Orange honey contained 2.9 to 26.5% Citrus spp. pollen, belonged to Maurizio's Class II, and was characterized by the presence of Brassicaceae, Fabaceae, Olea europea L., Quercus coccifera L. and Rosaceae. In thyme honeys Thymus capitatus Hoffm. & Link. pollen was secondary or predominant ranging from 18.3 to 69.3%. These honeys belonged to Maurizio's Classes I or II and contained greater than 30 pollen types. Other Lamiaceae, Hypericum spp., Brassicaceae, Fabaceae, Rosaceae, and Cistus spp. pollen types appeared in the greatest number of thyme samples.

The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.

Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this “recently introduced to the market” cheese in the dishes of selected restaurants and hotels was studied. Research was conducted in the city of Ioannina, Greece using two types of questionnaires via a survey which was carried out in person between September and December 2023, distributed to 18 experts, chefs, and owners of restaurants utilizing the Kashkaval Pindou cheese. The statistical analysis used was an approach of the Delphi methodology, which seeks consensual agreement within a group of experts. Following the two rounds of survey, the experts evaluated the 11 quality criteria for the use of the cheese in order of their preference (10–9 mean values): “Greek Tradition”, “ease of consumption”, “quality, healthy and safe properties”, “easy to be used product” and “ease of integration in the menu”. Of medium preference (9–8 mean values) was the cheese’s “geographic origin”, “producers’ and suppliers’ capacity”, “enhancement of the kitchen’s creativity”, and “value for money”. Last in the order of selection (8–7 mean values) was the cheese “reputation in the market” and “attractive packaging”. Regarding the organoleptic evaluation, the experts indicated the cheese’s pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. These results, in agreement with findings in the existing literature, prove that Kashkaval Pindou fulfils the required quality and organoleptic criteria to become an appealing new cheese in the global market.

Effect of zinc fortification on Cheddar cheese quality

The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.

Indigenous Cheeses in the Republic of Srpska

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.

This study delves into the crucial relationship between products and their geographical origins, aiming to enhance consumer trust and promote market differentiation, with a particular focus on Malaysia and Indonesia as case studies. The study investigates the current protective measures for Geographical Indications (GIs) in these countries, highlighting existing issues in their legislation. Additionally, it seeks to identify avenues for possible improving the legal frameworks by drawing on shared experiences. To thoroughly explore these aspects, an extensive literature review was conducted, analysing key international agreements, including the Trade-Related Aspects of Intellectual Property Rights (TRIPs) Agreement and the Paris Convention, alongside relevant national laws governing GIs. Employing a comparative legal analysis, the research assesses the effectiveness of existing legal frameworks, enforcement mechanisms, and the economic implications of GIs in both nations. The findings reveal that GIs significantly could enhance product value, boost market competitiveness, and promote rural development. However, the study also uncovers possible challenges, including issues in legal protections, ineffective enforcement, and the necessity for improved regulatory structures. Drawing from these insights, several key recommendations are proposed to strengthen GI legislation in Malaysia and Indonesia. These include enhancing enforcement mechanisms, establishing effective redress systems for GI infringements, and increasing awareness among producers and consumers regarding the significance and benefits of GIs. Ultimately, this research offers essential insights into how GIs can serve as instruments for economic growth and cultural preservation while addressing the legislative gaps that hinder their potential in Malaysia and Indonesia.

Life cycle assessment of fish and seafood processed products – A review of methodologies and new challenges