Technical Solutions for Mechanized Livestock Production under Alpine Pasture Conditions

The paper highlights that grazing a dairy herd on ecologically pristine mountain pastures facilitates the production of raw milk at reduced costs. Preserving the native properties of milk and achieving superior product quality necessitates prompt milk processing, particularly through efficient cooling and storage at low temperatures. (Research purpose) The primary objective of this research is to substantiate the methodology for dairy cattle management and to develop technological solutions for milking and primary milk processing in mountainous pastures. (Materials and methods) Prototypes of milking machines and cooling equipment utilizing natural cold sources were developed and produced. Trials were conducted on farms in the Kabardino-Balkarian Republic. A methodology to produce consumable milk has been developed considering the natural and climatic conditions inherent in grazing dairy cattle on mountain pastures and existing machinery for milking and primary processing of raw materials. The technology includes the basic operations such as dairy herd feeding and management, milking, primary milk processing and storage of drinking cow’s milk. (Results and discussion) The technology is poised to enhance milk production by 10 percent, elevate the fat content by 3 percent, and decrease the incidence of mastitis in cows attributed to conventional machine milking tailored for lowland conditions by 40 percent. Moreover, it promises a 15 percent reduction in energy consumption for operating milking and refrigeration equipment as well as an increase in labor productivity. These technical and technological advancements are fortified with patent protection. (Conclusions) The development of dairy farming in mountainous regions, rich in naturally growing, ecologically pristine pasture lands, is an economically attractive direction to produce premium domestic dairy products. Comparative analyses conducted through laboratory assessments and field trials substantiate the viability of employing the proposed technological methodologies and machinery.

Milk production in mountain pastures’ conditions with various features of production process’s external and internal factors is associated. An important component of livestock products producing, milk in particular, is its proper storage, taking into account the milking centers’ remoteness. The lack of primary milk processing adaptive technical means with the of this type dairy production in conditions of high quality and rich feed base is ecologically unprofitability fraught. As primary milk processing alternative organization, it is proposed to the renewable energy source of mountain pastures’ glacial rivers using. The optimal design of the milk cooling tank has been determined, efficient heat transfer and minimal cold’s loss ensuring. This invention patent was obtained, a prototype was manufactured and in the mountain industry of Kabardino-Balkaria’s Zolsky district was successfully operating. The milk’s temperature at the cooling process’s beginning was 35°C; so milk collected through the milk pipeline by the UDS-3B milking installation by a milk pump into a cooling tank previously installed on a specially equipped site was delivering. The purity initial degree of loaded milk was corresponded to 1 group, there average milk fat content was 3,65%, bacterial contamination - 280,7 thousand of microbes in 1 ml of milk, the average daily milk yield - 12,5 kg. The dairy population was 100 cows. The milking milk by an experimental refrigeration unit for mountain farming conditions for 25 minutes was cooled, and then this temperature until further processing was maintained. This process is quite consistent with the milk storage’s mountain conditions. The introduction of such technical means into the producing process will increase the quality of dairy products in 15% without additional energy sources using, product’s costs reducing and rural farms in mountainous areas’ sustainable development ensuring.

This study was conducted in Gimbi district, West Wollega zone to understand the traditional handling, processing and utilization of milk and milk products. 128 households were selected based on ownership of dairy cows, milk processing, handling, and utilization practice. Accordingly, Lantana trifolia (Kusaayee), Ocimum sanctum (Basoobilaa), Olea Africana (Qoraasuma) and Deinboll (Dabaqqa) were the most commonly cleaning and smoking plant species in the district. Yoghurt-like fermented/sour milk, traditional butter, traditional ghee, cottage cheese (Ayib), buttermilk and whey were the major milk products produced in the district. Women preserve butter by mixing with spices such as Zingiber officinale (Jinjibila), Allium sativum (Qulubbii adii), Ocimum (Siqaqibee) and Trigonella foenum (Sunqoo). Out of the total daily milk produced, most of it was processed (70.5%), 8% was sold while the left was consumed within the household (21.5%). Among milk and milk products produced, only butter was supplied to local markets. Lack of cooling facilities; low volume of milk production; unimproved milk processing materials and limited knowledge on handling and processing of milk and milk products were the major constraints. Recognizing the importance milk and milk products to the producing household nutrition, health and income, development interventions are required to boost production, improve the quality of the products and efficiency of the traditional milk processing equipment.

The article identifies the current state and main problems of competitiveness of domestic dairy companies, which they work in conditions of limited raw materials, technical and financial resources, low purchasing power of the population in the formation of high prices for milk and dairy products, low use of modern strategic management tools. As a consequence, the low competitiveness of products of most enterprises in the industry in domestic and foreign markets. The object of the study was the enterprise of SE "Aromat" Branch "Sumy Dairy", which specializes in milk processing, production of butter, cheese and dairy products under the brand name "Dobryana". A set of factors that determine the level of competitiveness of the dairy enterprise in the market, namely the general indicators of efficiency: return on capital, return on turnover, time, duration of operating and financial cycles, financial stability, solvency and liquidity. The assessment of the competitiveness of the company's dairy products is formed by its quality, environmental friendliness, brand and packaging. In Sumy region, there are the necessary prerequisites for the creation of new production systems - clusters, in particular: the presence of scientific institutes and universities of agricultural orientation, favorable environmental conditions, fodder base and the availability of premises in the field of dairy farming. The regional cluster for milk production and processing will provide for the operation of three technological subclusters: for the cultivation of dairy cows; from milk production and procurement; from milk processing and production of finished products. The cluster will be managed by a coordination council consisting of representatives of all cluster members. In order to increase competitiveness, it is proposed to ensure effective integration links with the supply of equipment needed for milk procurement and storage, processing plants, enterprises, quality control laboratories, research institutions, and wholesale markets, regional and state authorities. Proper establishment of such relations will ensure the integration of dairy producers at all levels and the creation of a dairy cluster through the strategy of establishing integration relations between existing enterprises, households and the population working with dairy products, will create a large agro-industrial association as the main form of supporting economic interests and dairy products.

Introduction: The study was conducted in Debremarkos Woreda, Amhara National Regional State, from October 2007 to May 2008. Objectives: The objective of milk production, marketing and processing practices of dairy cattle in debremarkos woreda of east gojjam zone, amhara regional state and to get base line data on the status of dairy cattle production levels in the study area. Methods: All 7 kebeles of Debremarkos were included in the study. A total of 200 households were selected randomly based on the proportion of total households in each kebele site using random number table. In formations were collected by key informant group discussion, household level questionnaire survey, farm visit and personal observations. The data were analyzed using the SPSS computer software and Excel programs. Results: The mean land holding in rural farms were 1 ha and except 5 persons the rest of urban area farms were landless. The mean livestock holding was 8.36 TLU in rural areas and 5.32 TLU in urban areas. Cattle constituent 98.86% and 92.44% of total TLU per household in Urban and rural sites respectively. In urban sites cows constitute 41.20% of cattle herd and steers 0.60% and in rural sites steers constitute 20.31% and cows 29.00% of cattle herd. The proportion of cross breed and local breed cows in urban areas was 31.10% and 69.90% and for rural areas it was 3.38% and 96.62% respectively. Main feed resources were crop residues and communal grazing land and most common supplements include hay, atela, wheat bran and noug cake mix as concentrates. For the last two years AI service was not available in the Woreda. During the survey period 72.0% of urban area and 93.2% of rural area households used uncontrolled natural mating. Common animal health problems were black leg, anthrax, abortion, foot and mouth disease, ticks, liver fluke. Animal health service (treatment and vaccination) for the last two years was not available in the Woreda. Only 7.5% of urban area households used private veterinary service. The average daily milk yield was 1.50 ± 0.68 and 7.30 ± 4.65 litters for local and cross bred cows respectively. Conclusion: There was a significant difference in mean daily milk yield, lactation length, age at first calving and calving interval, for local breed cattle between urban and rural areas but there was no significant difference for cross breeds except calving interval in between urban and rural areas. Main milk processing milk products include butter, ayib, sour milk, butter milk, whey and “Metata.” The main milk market outlet was contractual type of informal marketing either for hotels and restaurants or neighboring consumers. Lack of improved breed cattle, disease, feed shortage, milk market, space and water were identified in decreasing order of importance as constraints for dairy production. Recommendation: From this study, it was recommended that: Extension service should be improved; dairy cooperatives and bull service should be established.

The papers presented at this Conference have highlighted the many exciting and challenging developments occurring in relation to milk composition within the production, processing and retail sectors. Historically, review papers considering future issues in relation to milk composition have focussed on opportunities to manipulate milk constituent composition. However, the overriding issue at present, in relation to milk composition in the broadest sense, concerns consumer perception of milk and dairy products. This is particularly the case with respect to : food safety; human health and; the naturalness and wholesomeness of milk and milk products. Food safety has become a key issue for consumers given current concerns over BSE, Escherichia coli 0157, antibiotic residues and dioxin contamination. Consequently, quality assurance schemes and traceability of supply from “farm to plate” have, or will become, essential features of the liquid milk/dairy product sector.Consumer concerns regarding effects of consumption of milk/dairy products on human health have historically centred on the highly publicised link between fat consumption, particularly saturated fat, and coronary heart disease. However, more recently the less well publicised beneficial effects of milk/dairy product consumption on human health are now being recognised. These include the importance of milk and cheese as calcium sources for bone growth, which can reduce the risk of osteoporosis in later life, the positive effect of milk consumption on dental health (particularly when substituted for high–sugar soft drinks in young children) and anticarcinogenic and antiatherogenic effects mediated through the conjugated linoleic acid (CLA), butyric acid and sphingomyelin components within milk and dairy products. Increased emphasis on generic advertising of milk is essential to highlight these positive features to opinion–formers and consumers, especially when contrasted with the advertising budgets associated with competing products.Major shifts in consumer consumption patterns have occurred in the last 30 years, with increased demand for low fat products, ready meals etc. and this has led to changes in milk processors’ requirements as assessed in terms of raw milk composition and properties. Alongside this, technological advances at the production level have facilitated opportunities to accelerate the rate of genetic change in the dairy herd and to modify/adapt feeding systems to better meet processor requirements. Further opportunities exist to increase fat plus protein yield whilst improving the protein :fat ratio through genetic improvement, but opportunities for genetic improvement in the composition of protein and fat fractions appear more limited. Alteration of protein, and particularly milk fat composition (e.g. enhanced unsaturated fatty acid and CLA contents) can be much more readily attained by modifying the diet of the dairy cow, and large scale projects using this approach are already delivering improved products to the consumer. One of the most excitingareas in terms of use of milk as a raw material relates to the production of both natural and induced bioactive components. In future, the mammary gland of the dairy cow may well be viewed as a bioreactor with the potential to synthesise large quantities of high value proteins. Use of transgenics, whilst potentially facilitating production of high value therapeutic or food ingredient components, is likely to be limited by consumer resistance to genetically modified dairy cows.Development of niche markets for tailor–made milks and milk products (including organic produce), achieved through dietary manipulation, will require increased vertical integration between animal feed suppliers, milk producers, milk processors and food retailers. Increasing consideration in the future will also have to be given to the potential change in milk composition/processing characteristics mediated through changes in production systems, such as seasonality of calving, use of extended lactations and adoption of new milking systems e.g. robotic milking. Finally, the concept of naturalness and wholesomeness of milk and dairy products is also a major consideration for the consumer. We must be careful in adopting new technologies, whether at the level of on farm production e.g. animal breeding and feeding, or at the processing level e.g. food irradiation and high pressure processing, to ensure that the attributes of naturalness and wholesomeness of milk and milk products are retained.

Simple SummaryConsumption of food products that are rich in natural antioxidants improves the antioxidant status of an organism through protection against oxidative stress and damage. Milk and dairy products (yogurt and cheese) accounting for approximately 25–30% of the average human diet are undoubtedly a rich source of compounds exhibiting antioxidant properties. The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. The antioxidant capacity of milk and dairy products is mainly related to the presence of sulfur amino acids, whey proteins (especially β-lactoglobulin), vitamins A, E, and C, or β-carotene. The processes of fermentation or cheese maturation are associated with the release of bioactive peptides, which are responsible for the level of the antioxidant status of the product. The use of probiotic strains significantly enhances the antioxidant status. The antioxidant status of milk and dairy products can be modified with the use of natural additives in animal nutrition or at the stage of milk processing. Herbal mixtures, seeds, fruits, and waste from the fruit and vegetable industry are used most commonly. It is worth emphasizing that regular consumption of natural dairy antioxidants minimizes the risk of development of civilization diseases (e.g., cardiovascular disease, cancer, or diabetes). It also slows down the aging process in the organism.The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

A lower environmental footprint of the final product can be achieved through modern technology in raw material production, processing, storage and transport. In milk production and processing, lower CO2 greenhouse gas emissions can also mean lower production costs. The paper deals with the carbon footprint of organic milk processing in the school dairy workshop of the Biotechnical Centre Naklo and covers the life cycle of dairy products from milk production, processing, packaging and distribution of the products to retail outlets and the use of the product by the consumer. The carbon footprint of full-fat curd produced in the traditional way by draining whey in sacks is calculated. The calculation is based on the material and financial accounting data and the annual business and financial plans and reports of the Institute. The calculation of the carbon footprint is based on the LCA methodology set out in PAS2050. The main contributors to the CO2eq of the product are milk production, plastic packaging, electricity and gas consumption. The total calculated emission for organic full-fat curd packed in 0.5 kg packaging is 7.19 kg CO2eq.

Milk production and processing play a vital role in the livelihood of rural households, especially in agrarian economies. Women, being primary contributors in dairy farming and milk handling, are key stakeholders in ensuring the quality and safety of milk. Training programs on clean milk production and milk processing are essential to enhance their knowledge and skills, leading to improved milk quality, reduced contamination, and increased income opportunities. However, the success of such initiatives largely depends on the acceptability and willingness of women to participate and apply the knowledge gained. Understanding the factors influencing women’s acceptance of training is crucial for designing effective capacity-building programs that empower them, promote hygienic practices, and ultimately contribute to sustainable dairy development. This study focuses on assessing the acceptability of training on clean milk production and milk processing among women, exploring their perceptions, challenges, and motivation to adopt improved practices.

An evaluation of milk yield, dairy products and viability of the smallholder dairy production models used in Zimbabwe was carried out. We used secondary data on 1167 smallholder dairy farmers. These were categorised into commercial dairying (119), Milk collection centre (MCC) bulking and processing (145), MCC bulking and delivering to processor (87), farm gate (468) and other (348) models. Data were analysed using SPSS version 25.0. The average daily milk yield per cows was highest in the Commercial dairying model (9.20 ± 0.4l) but was not significantly different from the MCC bulking and processing and MCC bulking and delivering to processor models. Average lactation milk yield per cow was highest (P < 0.05) in the commercial dairying model (2804.91 ± 133.9l) and was significantly different from the rest of the models. The processed milk products identified in the study were fermented milk, pasteurised milk and unspecified products but production volumes were very low in the respective models. There were no differences (P > 0.05) in gross margin across all the smallholder dairying models. The commercial dairying model surpassed all models on proportion of pure exotic dairy breeds, number of milking cows, milk yield. However, it was discovered that all models were underperforming but smallholder dairy farmers can be recommended to adopt the commercial dairying model if measures to improve milk yield per cow and reduce milk production costs are established.

Improving the quality of milk and dairy products is a key area of sustainable development and a determining factor in the competitiveness of milk production and processing in today's business environment. In order to produce high-quality and safe dairy products, an enterprise must comply with a set of preventive sanitary and hygienic measures, starting with the process of milk production, collection, transportation, and ending with processing and sales. The article discusses modern methods of control and management of technological processes of high-quality milk production. Veterinary and sanitary requirements for milk are the basis for controlling the safety and quality of dairy products. The reasons for the decline in these indicators may be violations of sanitary rules, milking technology, primary milk processing, and storage conditions on commercial farms. The article presents regulatory and legal acts that ensure the safety of dairy products. The main conditions that ensure the improvement of raw milk quality are presented. The factors influencing the milk production of cows, composition and properties of milk are determined. The methods of controlling the adequacy of feeding of high-yielding cows are described. The main consequences of nutrient imbalance in animal diets and ways to optimize them are presented. It has been established that the provision of dairy laboratories with modern equipment allows for control over technological parameters in the production process and timely adjustments to the production process. Another source of contamination of dairy raw materials is poor-quality washing and disinfection of equipment at dairy processing farms. Sanitation measures for equipment must be strictly controlled. The level of components in milk can be used to monitor the metabolic state and control the adequacy of feeding dairy cows. Determination of the content of somatic cells in milk allows to quickly assess the health of the udder of animals, reliably record the manifestation of a subclinical form of mastitis, as well as assess the condition of milking equipment, and indirectly judge the balance of diets. It has been established that in the management of production on dairy farms, laboratory analysis of milk allows to control the adequacy of feeding, timely diagnose animal diseases and evaluate the operation of machinery and equipment.

The purpose of this article is to analyze the technology of fermented dairy products, which is among the production technologies of milk and dairy products. As is well known, milk and dairy products are among the most important nutrients for growing, developing and leading a healthy lifestyle. In order to make the most of the important human qualities of milk, a number of technologies are used to increase its durability, protect the health of consumers and obtain various dairy products. Thanks to these rapidly developing production technologies from the past to the present, it has become possible to obtain more standard and high-quality milk and dairy products. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The article examines milk and its composition, the importance of milk and dairy products for human health, the development of milk and dairy products, the main technologies of milk production, research in the field of fermented milk technology, written scientific works and articles on milk and dairy products. The information contained in the portals of the engaged enterprises was used. The technologies used in the processing of milk and dairy products affect both the quality and consumption of these products, as well as the health of producers. Recently, new technologies used in the processing of milk and dairy products are considered important in terms of the quality of the products obtained. The article examines the features of these technologies, the processing process and the specifics of the products obtained. This is important for both researchers and consumers interested in dairy processing. As a result, it is noted that in recent years there has been a significant increase in interest in the impact of milk and dairy products on human health. Today, such products are called functional, that is, products that have an impact on health in addition to their nutritional value. It is emphasized that the technologies used to preserve the nutritional value of milk and clean it from bacteria harmful to human health are gradually developing. This increases the consumption of milk and dairy products and maximizes their health benefits.

The purpose of the article is: to assess organizational and economic state of the Ukrainian dairy industry production and to identify the causal links of transformational changes that have taken place and are taking place in Ukraine and have led to undesirable consequences; to determine reasons for existing natural milk production in Ukraine even in the XXI century; to offer a step-by-step solution of organizational and economic problems of dairy industry development in order to provide the domestic market with the required quantity and quality of dairy products and export potential, considering modern Ukrainian realities and experience of the leading countries of the world. Research methods. Theoretical and methodological basis of the study was the systematic approach to determining economic processes based on the dialectical method of cognition, as well as using scientific developments of domestic and foreign scientists on the efficiency of milk production and processing, laws and regulations of state authorities of Ukraine on dairy farming and milk processing during formation of the relevant market. Monographic and abstract and logical methods were used to substantiate the research methodology and theoretical generalizations in determining the essence of organizational and economic principles of development of the dairy subcomplex and justifying the typicality concept. When working with analytics and empirical knowledge of phenomena and processes, such methods of economic research were used: comparative analysis, economic and statistical, graphic. To analyse the economic efficiency of milk production depending on various influencing factors and select groups for identifying typical dairy farms, the method of statistical groupings was used. Determining the directions of development and improving efficiency of milk production and processing in the relevant consumer market required the use of calculation and design, balance, extrapolation and other research methods. Research results. The role and place of personal peasant farms and agricultural enterprises through their volumes and structure in the general problem of providing products of the population of Ukraine were considered. Taking into account modern Ukrainian realities and experience of the world's leading countries, a step-by-step solution of organizational and economic problems of dairy industry development was proposed in order to provide the domestic market with the required quantity and quality of dairy products and increase export potential. Scientific novelty. For the first time, the causal links in the historical process between households and agricultural enterprises and their role in shaping the volume and quality of milk are considered. The reasons that led to the undesirable consequences were identified and suggestions for their elimination were given. It is substantiated that the quality of milk produced in households for own consumption is of high quality. Practical significance. Necessary ways of liquidation of impersonal transfer of milk from the household before it gets into the receiving tank of the procurer were offered. It should be achieved in our conditions only by increasing the number of livestock kept in a separate household: from 1-2 cows to at least 15-20 animals, i.e. the creation of dairy family farms, as it have been done in Poland, France etc. In this case, a milk producer is fully responsible for its quality. Tabl.: 6. Figs.: 1. Refs.: 33.

The article examines the main strategic challenges to the development of the dairy industry in Ukraine during the war. The start of the full-scale Russian invasion became a serious test for the dairy industry in Ukraine: the war affected all stages of milk production and processing. In particular, in the first months of the war, thousands of cows died in agricultural farms in the areas of military action. As a result, milk production and, accordingly, milk processing products decreased. Infrastructure was also damaged and logistics were disrupted. The lack of feed and veterinary drugs led to a decrease in animal productivity, and in some frontline areas forced farms to slaughter cows for meat in order to avoid huge losses. As a result of the increase in the cost of dairy raw materials, milk processing enterprises were forced to raise prices for their products. A significant challenge to the development of the dairy industry is the growth of the shadow sector for milk processing. The desire of producers to sell dairy products for export forces them to comply with international standards for the safety and quality of dairy products. And this, in turn, requires additional costs for the installation of innovative technologies both in the production of dairy raw materials and in its processing. The decrease in the purchasing power of the population and the decrease in the number of Ukrainians are significant factors in the decrease in demand for dairy products, and, accordingly, in the income of producers. Unequal conditions for the functioning of large industrial and household farms create risks for the latter in the availability of financial resources for updating the genetics of cows and production technology. State regulation of the dairy industry should stimulate farms and milk processing enterprises by abolishing the value-added tax on farm equipment and significantly reducing it for processors of raw milk, introducing preferential lending and state interventions in the event of sharp fluctuations in milk prices to stabilize price fluctuations in the market. Despite the challenges that arose during the war, Ukraine has significant potential for the development of the dairy industry and after the war can become a dominant participant in the European dairy industry.

Providing the population with high-quality products is a priority intention of the government. North Kazakhstan and Akmola regions are the most promising in developing the country's dairy cattle breeding and milk processing. An assessment of the qualitative indicators of milk production and processing in these areas would allow us to assess the dynamics of the development of the country's dairy industry and identify the main problems, so research on this issue is relevant. The study aimed to analyze the qualitative indicators of milk production and processing at the enterprises of the North Kazakhstan and Akmola regions, the factors affecting the quality of dairy products, and the prospects for expanding the range of enterprises. In the study, an InfraXact infrared analyzer was used to determine the quality of haylage in the diet of goats and for goat milk - the CombiFoss FT + analyzer. Generally, the quality of milk on the goat farms "Zeren" and "Tamasha-2050" in terms of fat, protein, lactose, fatty acid composition of milk fat, and somatic cells meets the regulatory requirements. The specificity of the goat farm "Tamasha-2050" is the production of various hard and soft cheese types. Farm "Zeren" is focused on the production scale and a wide range of products (drinking milk, yogurt, kefir, and ice cream). It was concluded that there is a wide choice for the consumer of high-quality dairy products from goat milk in enterprises.