Processing Of Milk Products Research Articles

World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines update - III - Cow's milk allergens and mechanisms triggering immune activation

BackgroundThe immunopathogenesis of cow's milk protein allergy (CMPA) is based on different mechanisms related to immune recognition of protein epitopes, which are affected by industrial processing. PurposeThe purpose of this WAO DRACMA paper is to: (i) give a comprehensive overview of milk protein allergens, (ii) to review their immunogenicity and allergenicity in the context of industrial processing, and (iii) to review the milk-related immune mechanisms triggering IgE-mediated immediate type hypersensitivity reactions, mixed reactions and non-IgE mediated hypersensitivities. ResultsThe main cow’s milk allergens – α-lactalbumin, β-lactoglobulin, serum albumin, caseins, bovine serum albumins, and others – may determine allergic reactions through a range of mechanisms. All marketed milk and milk products have undergone industrial processing that involves heating, filtration, and defatting. Milk processing results in structural changes of immunomodulatory proteins, leads to a loss of lipophilic compounds in the matrix, and hence to a higher allergenicity of industrially processed milk products. Thereby, the tolerogenic capacity of raw farm milk, associated with the whey proteins α-lactalbumin and β-lactoglobulin and their lipophilic ligands, is lost. ConclusionThe spectrum of immunopathogenic mechanisms underlying cow's milk allergy (CMA) is wide. Unprocessed, fresh cow's milk, like human breast milk, contains various tolerogenic factors that are impaired by industrial processing. Further studies focusing on the immunological consequences of milk processing are warranted to understand on a molecular basis to what extent processing procedures make single milk compounds into allergens.

Literature Review: The Relationship of Anxiety Towards The Production of Breast Milk in Postpartum Mothers

The postpartum period is a vulnerable period for postpartum mothers because there are several physiological and psychological changes after giving birth. Otherwise, the process of lactation and milk production is influenced by hormones. Postpartum mothers usually feel tired and experience psychological disorders such as anxiety about their condition and the condition of their baby. This study aims to determine the conditions that interfere with the production of breast milk in postpartum mothers. This study uses traditional literature review research methods, analyzes articles that match the inclusion criteria, and focuses on the relationship between anxiety and increased breastfeeding in postpartum mothers. Based on the results of this study, this literature review used 10 journals with inclusion criteria, eight journals showed a significant relationship between anxiety and breastfeeding in postpartum mothers. There was a decrease in oxytocin levels and duration of breastfeeding which had an impact on the rate of exclusive breastfeeding. In contrast, the other two journals did not find a significant relationship between anxiety and oxytocin levels with the breastfeeding method used. Because there are variables that are not examined.

Effectiveness of Adding Home Bleaching Time With 10% Carbamide Peroxide : Literature Review

The postpartum period is a vulnerable period for postpartum mothers because there are several physiological and psychological changes after giving birth. Otherwise, the process of lactation and milk production is influenced by hormones. Postpartum mothers usually feel tired and experience psychological disorders such as anxiety about their condition and the condition of their baby. This study aims to determine the conditions that interfere with the production of breast milk in postpartum mothers. This study uses traditional literature review research methods, analyzes articles that match the inclusion criteria, and focuses on the relationship between anxiety and increased breastfeeding in postpartum mothers. Based on the results of this study, this literature review used 10 journals with inclusion criteria, eight journals showed a significant relationship between anxiety and breastfeeding in postpartum mothers. There was a decrease in oxytocin levels and duration of breastfeeding which had an impact on the rate of exclusive breastfeeding. In contrast, the other two journals did not find a significant relationship between anxiety and oxytocin levels with the breastfeeding method used. Because there are variables that are not examined.

Dairy waste scum as a potential feedstock for bio-diesel production: optimisation, quality and reliability studies

ABSTRACT Dairy waste scum obtained from the downstream milk production process is a potential source to produce biodiesel. It’s a less dense floating solid mass that primarily consists of triglycerides and fatty acids, which are important constituents for fuel. The present study aims to produce biodiesel using dairy waste scum by a transesterification process using NaOH/KOH catalysts. The present work identifies the better catalyst between two alkaline catalysts NaOH and KOH, using low-cost methodologies. The preliminary confirmation characteristics, such as density, calorific value, Kinematic Viscosity, Specific Gravity, Flash Point, and Fire Point will support the formation of synthesised biodiesel via the proposed methodology. The experimental results lead to a yield of 89.02% of biodiesel using NaOH catalyst with optimised process parameters of the temperature of 55°C, the reaction time of 120 min, and catalyst loading of 1 wt./wt.%. Finally, biodiesel was tested for emission and combustion characteristics in a CI engine. To optimise the process parameters, the response surface methodology (RSM) along with Bootstrap estimation has been performed using MINITAB19. Furthermore, the experimental and predicted yields obtained from ANOVA were reported.

Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties

Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1-US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2'-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk.

Climate-Smart Holistic Management System Criteria’s Effectiveness on Milk Production in Lithuania

One of the problematic sectors according to GHG (greenhouse gas) and ammonia (NH3) emission quantities is agriculture. Without endangering food production (and intensifying), GHG emissions come from all sources in animal husbandry. The aim of this study was to comprehensively reduce GHG emissions by applying a holistic process management model to one of the most popular cowsheds in Lithuania (260-seat boxing cowshed, cows are milked on site, computerized management of technological processes, productivity of 8600 kg of milk, barn system, and liquid manure). Considering the cow keeping technology applied on the farm, the equipment used, and the feed production and ration system, a model for the management of technological parameters of production processes was prepared for the farm. This model balanced trade-offs among animal welfare, cow productivity, production costs, and GHG and NH3 emissions. The aim of the research was the adaptation of the integrated model to fully control, manage, and optimize milk production processes through bio- and engineering innovations to implement climate-friendly feed production and feeding and feed rationing systems, to improve animal housing and working conditions, and to reduce GHG and NH3 emissions without increasing production costs. The environmental impact assessment was performed with SimaPro 9.1 process modeling software. Data from milk production, biomass cultivation, and feed preparation, transportation, and equipment were used from the Ecoinvent v3 database. Based on the LML-I calculation methodology, the effect of processes was determined. To quantify the potential emissions in the dairy farm, the emission factors were estimated using a life cycle assessment method per functional unit—1000 kg—of standardized milk. Grass silage, maize silage, and feed concentrate were found to account for the largest share of gas emissions—26.09% (107.39 kg CO2 eq. FU−1), 22.70% (93.44 kg CO2 eq. FU−1), and 21.85% (89.92 kg CO2 eq. FU−1) of the total CO2 emissions during the process, respectively. Considering the critical points of the classic SC scenario, the cultivation technology was adjusted, where 50% of N fertilizers were replaced by bioproducts (biological preparations). Both scenarios—classic SC (control variant) and Bio SC (variants using bioproducts)—were evaluated for comparison. The use of biopreparations in the categories reduced the environmental impact from 0.1% to 45.7% in dairy production technology grass silage, barley grain, hay production, and corn silage stocks. The carbon footprint of the sustainable bio-based milk production (0.393 kg CO2 eq. kg−1 FPCM (fat- and protein-adjusted milk)) was lower by 4.6% compared to the average Lithuanian classic dairy farm (0.412 kg CO2 eq. kg−1 FPCM). Based on this methodology, it is possible to assess many dairy farms and address critical points in an integrated way, which can help to improve the quality of dairy production and the environment.

Literature Review: Happy Breastfeeding With Hypno Breastfeeding

Breastfeeding is a very precious time for a mother who has just given birth to her baby. Where at this time, the mother gives breast milk which is called a golden liquid to the baby. Breast milk is the optimal nutrition for babies at the beginning of their life. However, in the process of breastfeeding, mothers often feel anxious and not confident that they can breastfeed their babies well and can provide enough breast milk for their babies' nourishment and growth. Peace of mind and feelings can affect the process of milk production. Hypnobreastfeeding is one of the techniques to help mothers to feel calm, comfortable, relaxed, and happy while breastfeeding. Giving positive affirmative sentences about Hypnobreastfeeding can help reduce anxiety and increasing the mother's sense of self-worth will help the nursing process go more easily. This study aims to explain how hypnobreastfeeding is used in nursing mothers. The method used is a literature review by utilizing Google Scholar and PubMed data. The results of a literature search found that Hypnobreastfeeding is beneficial for breastfeeding mothers. Hypnobreastffeding can overcome anxiety, increase motivation and confidence in mothers, and can increase breast milk production.

Occurrence and antibiogram of multidrug-resistant Salmonella enterica isolated from dairy products in Libya.

Background and Aim:Foodborne illnesses are a serious challenge to human health and the economic sector. For example, salmonellosis remains a burden in developed and developing nations. Rapid and reliable molecular methods to identify Salmonella strains are essential for minimizing human infection. This study aimed to identify Salmonella spp. in raw milk and dairy products using conventional and molecular techniques and to test the antibiotic susceptibility of the isolated strains.Materials and Methods:One hundred and thirty-one milk and dairy product samples were randomly collected from different localities in Libya. Samples were examined for the presence of Salmonella by conventional culture techniques, including cultivation in Rappaport-Vassiliadis broth and streaking on xylose lysine deoxycholate agar. Identification also used polymerase chain reaction and partial sequencing of 16S rDNA. Twenty-four antibiotics were used for the examination of antimicrobial resistance of Salmonella spp. isolates with the agar disk diffusion method (Kirby–Bauer technique). Multi-antibiotic resistance index and antibiotic resistance index (ARI)for Salmonella enterica isolates were calculated.Results:Twenty-one of 131 samples (16%) were positive for Salmonella spp. recovered from 9 (16%), 2 (11%), 4 (22.2%), and 6 (46%) samples of raw cow milk, fermented raw milk, and fresh locally made soft cheeses, Maasora and Ricotta), respectively. Samples of ice cream, milk powder, and infant formula showed no Salmonella spp. contamination. Only 9 of 21 (42.8%) isolates were confirmed as S. enterica by partial sequence 16S rDNA analysis. All isolates were resistant to amoxycillin, bacitracin, penicillin G, lincomycin, vancomycin, clindamycin, and cloxacillin with an ARI of 0.042. In contrast, all tested strains were sensitive to levofloxacin, doxycycline, and ciprofloxacin. In addition, all of the tested isolates (100%) were resistant to more than one antibiotic.Conclusion:This study demonstrated the applicability of molecular techniques, compared with conventional methods, as preferable for the identification of Salmonella in milk and dairy products and thus reduction of milk-borne transmission to the consumers. From the view of public health, isolation and identification of Salmonella multidrug-resistant strains from raw cow`s milk and locally prepared dairy products sold in the Libyan markets indicate the need to improve the handling and processing of milk and dairy products to minimize the prevalence of Salmonella, one of the most important foodborne microorganisms that cause food poisoning.

CHARACTERIZATION OF THE CONSUMPTION OF MILK AND DAIRY PRODUCTS IN THE URBAN AND RURAL AREAS OF LAGHOUAT, ALGERIA

This paper examines the disparities in consumption of milk and dairy products by urban and rural families in the region of Laghouat, located in southern Algeria. From December 2019 to March 2020, surveys were conducted among 125 families (94 in urban areas and 31 in rural areas). The results show that the consumption of milk and dairy products occupies an important place in the diet of the inhabitants of Laghouat (97.87% and 100% respectively for urban and rural families). Individual consumption levels expressed in kg milk equivalent/person/year were significantly higher in rural areas (241.89±27.84kg) than in urban areas (147.17±8.20 kg). A wide range of industrial and traditional dairy products was identified (raw milk, pasteurized or sterilized milk, powdered milk, lben or babeurre, rayeb or curdled milk, cheese, yogurt, butter). The consumption of industrial products (pasteurized or sterilized milk, powdered milk, lben, and yoghurt) constitutes 74.88% of the total quantity consumed by urban families. For rural families, 81.56% of the quantity consumed was composed of traditional products (raw milk and lben). The traditional processing of milk and dairy products was significantly more observed in the rural (93.55%) than in the urban community (28.72%). The marketing chain for raw milk seems weak; 54.84% of the farmers surveyed do not sell their milk. The in-depth study of the characterization of consumption would be interesting to revive the milk sector in the region of Laghouat and Algeria

The new achievements in ultrasonic processing of milk and dairy products

The effects of ultrasonic wave vibration, streaming, and cavitation have expanded the usage of ultrasound in milk and dairy industries. This review will look at the latest achievements in ultrasonic processing of milk and dairy products. Given the significant advances in the utilization of ultrasonic processing in milk and dairy products since the millennium, studies have been incorporated into outcome analysis. While ultrasonic crystallization, creaming, and fractionation are advancing faster, interesting achievements in dairy product functionality have emerged. Non-food contact transducers are scalable and better suited for industrial processes. In conclusion, large-scale processing equipment, alone or in combination with other technologies, will help expand ongoing microbial reduction processes.

NEW METHODS OF MILK AND DAIRY PRODUCTS PROCESSING AND HEALTH EFFECTS

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.

Consumers fear for novel food processing technologies: An application of food technology neophobia scale in the consumption of processed milk products in Northern Uganda

New food processing technologies are continuously being introduced in the food industry due to the potential benefits such as longer product shelf life, convenience, sensory appeal, and nutritional superiority. Despite their potential benefits, consumers' perceptions and attitudes towards food processing technologies remain a complex phenomenon as consumers tend to take a more conservative stance concerning novel food processing technologies. This paper applied the Food Technology Neophobia Scale(FTNS) to assess the influence of food technology neophobia, and socio-economic factors on the consumption of processed milk products. Data was collected from 400 milk consumers in northern Uganda using structured questionnaires. Analysis was done in SPSS version 21, and binary logistic regression. Results show that milk consumers in northern Uganda are characterized by a high degree of food technology neophobia towards processed milk products (FTNS score of 62). Education(p=0.04), income(p=0.08), risk perception(p=0.00), healthy choice(p=0.06) and media role (p=0.00) were the major factors that influenced the consumption of processed milk products. The paper concludes that Food technology neophobia, food culture and tradition are the most important factors in the success of foods produced by novel technologies.

Resource use efficiency of milk production among different types of dairy farms in Kerala

The present study analysed the resource use efficiency of milk production among different types of dairy farms in Kerala. The area of study and the respondents were selected using a stratified multi-stage random sampling technique. The farmers/farm households were categorized into small farms (1-2 cows), medium (3-10 cows), and large farms (more than ten cows). The relationship between inputs and milk production has been explored through the production function approach. Resource use efficiency was essentially a comparison between the Marginal Value Product (MVP) of an input with its price that gave direction on the use of that particular input in order to maximize profit. The results showed that in small farms, the MVPs of two inputs viz. roughages and labour was significantly less than unity, signifying overutilisation of these inputs. The MVP value of concentrate was significantly higher than unity, indicating their underutilisation in the milk production process. The MVP of concentrate was positive and significantly greater than unity in medium and large farms, also indicating their underutilisation.

FACTORS AFFECTING AGROINDUSTRY DEVELOPMENT ETTAWA (PE) BREEDING GOAT MILK IN DAERAH ISTIMEWA YOGYAKARTA

The demand for animal food product in Daerah Istimewa Yogyakarta (DIY), the Special Region in Java, over the last ten years has shown a significant increase. This is in line with the increase in the population of DIY and also the increase in the income per capita of the people in DIY in meeting the adequacy of food sources of higher quality protein. One of the requests for animal food products other than meat is milk. The milk that is currently starting to develop apart from cow’s milk is goat’s milk, especially the type of goat’s milk from Ettawa Crossbreed (PE). This paper is the result of a research that aimed at analyzing the factors that influence the development of PE goat milk business in DIY, viewed from the supply and demand side. The analytical method used is descriptive with a simultaneous equation modeling approach. The results showed that simultaneously the variables of the population of PE goats, the amount of milk production of PE goats, the amount of milk production of PE goats in the year prior had an effect on the supply side. Meanwhile, on the demand side, simultaneously, the factors that influence the demand for PE goat milk are the population of DIY, income per capita, the price of PE goat milk and consumption of PE goat milk in the year prior. The study on the development of PE goat’s milk business was carried out with a simple descriptive analysis showing that in the future the demand for PE goat’s milk will increase, it is necessary to make efforts to strengthen the potential of PE goat’s milk in DIY, especially in terms of milk products processing business and their derivative products. It is hoped that in the future PE goat’s milk can play more role as a substitute product for cow’s milk in DIY.

Reducing the product defects using lean production perspective: a case study at CV Cita Nasional

This article discusses the issues of how to reduce pasteurized milk defects as part of waste in a lean production system. Product defects are the most important problem faced by the dairy enterprise daily. This problem makes production costs higher and decreases the profit. A set of seven tools and methods is used to identify and analyse the defect problem, and then make a solution plan. Value Stream Mapping is used to describe the current condition of the production system and make improvement planning. The lean production concept has been successfully used not only to find ways to reduce product defect, but also to plan and eliminate other wastes in the pasteurized-homogenized milk production process. Waste found and eliminated are production lead time, transportation, waiting time, defective products, and downtime machines. Overall, the research results in a reduction of overtime for 41 minutes, and make downtime on the packaging machine to become 0 minutes.

Слагаемые качества продукции ООО «Пятигорский молочный комбинат»

Aim. Analyze of the factors shaping the quality and storage capacity of products produced by LLC "Pyatigorsk Dairy Plant". Materials and Methods. Process monitoring data, laboratory quality control of finished products, subjected to systematization and analysis. Results. LLC Pyatigorsk Dairy Plant is a large modern enterprise for milk processing and production of whole milk products in the Stavropol Territory. The peculiarity of this plant is that it is provided with its own milk, being part of the agroholding together with LLC "AgroFirma "Village named after G.V. Kaishev" (formerly LLC "AgroFirma "Village Voroshilova"). This is one of the most important components of the quality of products produced by the plant. High product quality and storage capacity are ensured by the production conditions, and, above all, by the ultra-pasteurization of raw milk, which is carried out for 2-4 seconds at a temperature of 137oC, followed by vacuuming for the purpose of deaeration, which is an additional factor ensuring the long-term storage capacity of the products obtained. At the same time, after ultra pasteurization, the bioavailability of 94.1% of amino acids (essential and interchangesable) remains in milk, and during sterilization – only 92.7%. Thus, the next component of quality is effective heat treatment – ultra pasteurization, which ensures not only safety and long shelf life, but also preserves the component composition of the original milk as much as possible. Together with the precise organization of all technological processes under the control of the automated Tetra PlantMaster system, aseptic bottling of products and strict compliance with the requirements of sanitation and hygiene, the entire processing process is a guarantee of obtaining high-quality dairy products. Conclusion. Dairy products produced in LLC "Pyatigorsk Dairy Plant" are positioned as natural and environmentally friendly. This is ensured at every stage of the production cycle: environmentally friendly feed ‒ a healthy and highly productive dairy herd – high-quality milk processing ‒ and ultimately – a natural, high-quality and safe dairy product from the end consumer.

Factors Affecting Agroindustry Development Etawa (PE) Breeding Goat Milk in Daerah Istimewa Yogyakarta

The demand for animal food product in Daerah Istimewa Yogyakarta (DIY), the Special Region in Java, over the last ten years has shown a significant increase. This is in line with the increase in the population of DIY and also the increase in the income per capita of the people in DIY in meeting the adequacy of food sources of higher quality protein. One of the requests for animal food products other than meat is milk. The milk that is currently starting to develop apart from cow's milk is goat's milk, especially the type of goat's milk from Etawa Crossbreed (PE). This paper is the result of a research that aimed at analyzing the factors that influence the development of PE goat milk business in DIY, viewed from the supply and demand side. The analytical method used is descriptive with a simultaneous equation modeling approach. The results showed that simultaneously the variables of the population of PE goats, the amount of milk production of PE goats, the amount of milk production of PE goats in the year prior had an effect on the supply side. Meanwhile, on the demand side, simultaneously, the factors that influence the demand for PE goat milk are the population of DIY, income per capita, the price of PE goat milk and consumption of PE goat milk in the year prior. The study on the development of PE goat's milk business was carried out with a simple descriptive analysis showing that in the future the demand for PE goat's milk will increase, it is necessary to make efforts to strengthen the potential of PE goat's milk in DIY, especially in terms of milk products processing business and their derivative products. It is hoped that in the future PE goat's milk can play more role as a substitute product for cow's milk in DIY.

Milking Hygiene and Handling Practices among Smallholder Dairy Farmers in Zanzibar

The livestock farming especially dairy industry is among the important components of the livestock sector in Zanzibar in terms source of animal protein, income, and employment. The present study was meant to investigate milking hygiene and handling practices among smallholder dairy farmers in Zanzibar. Cross-sectional study was conducted whereby a structured questionnaire was addressed to 359 dairy cattle farmers. The assessment of milking hygiene and handling practices among smallholder dairy farmers on were analyzed and then judged based on the selected indicators of good dairy farming practices of FAO and International Dairy Federation (IDF) and IDF, (FAO, 2011) and Zanzibar Food and Drug Board standard. The results revealed low milking hygiene and good handling practices. In addition, based on the Zanzibar Food and Drug Board’ standards, farmers comply lowly with milk quality standards and food safety regulations. It was also found that farmers, traders and processors practised milking hygiene and handling measures like hand washing, udder and utensils cleaning milking boiling and packaging. However, key un-hygiene practices include the use of plastic containers, untreated water, and lack of teat dipping. It is recommended that, for safe and quality milk availability, farmers must be equipped with knowledge and skills on good milking hygiene and handling practices. There is a need to improve farmers’ knowledge and implement hygienic milking practices in the milk production process to meet required milk quality and food safety standards. In addition, awareness creation on the importance of good milking and handling practices will create behavioural change and lead to an improvement in milk quality in Zanzibar.

Quality control of butter

The most common problem among ready-made foods is the adulteration of butter, which is replaced by margarine or vegetable spreads. Milk and other dairy products made from raw milk are not left out. The production and sale of low-quality, counterfeit products poses a direct threat to human health and affects the competitive environment among producers. As a result of research, it should be noted that the raw milk market is not fully saturated, so improving the quality of cream production and processing of milk products, namely butter, competition for suppliers, microbiological improvements, as well as improvements to plants and systems – remains relevant. During the analysis, some physicochemical parameters of butter were studied, namely: acidity of the fat phase, mass fraction of moisture and fat. The acidity index was within the norm, although it differed in all samples: the lowest was found in sample № 1 (1.1 °K), and the highest was in sample № 2 (1.6 °K). As for such an indicator as the content of table salt and the content of fat and pH of plasma, the oils Sweet cream “Selyanske”, 72,6 % TM “Svoya Liniya”, Sweet cream, 73.0 % LLC “Eney”, “Poltavske”, 62.5 % LLC “Techmolprom” do not meet the requirements of DSTU 4399:2005. The mass fraction of fat in butter brands PJSC “Dubnomoloko” and “Pryvat-Fud” – was lower than indicated on the package, by 1.4 % and 2.6 %, respectively, and brands “Svoya Liniya”, LLC “Eney” and Techmolprom LLC on the contrary – by 18.0 %, 18.4 % and 12.5 % more. According to the results of microbiological studies, it was found that the number of mesophilic aerobic and facultatively anaerobic microorganisms, yeasts, fungi and bacteria of the Escherichia coli group in the studied samples of butter of all brands does not exceed the permissible norms. This fact testifies to the relative “purity” of the raw material from which the butter was made, as well as to the observance of veterinary and sanitary and hygienic norms during the production and storage of butter. Summing up the research, it should be noted that, despite the identified physical and chemical shortcomings of all samples of butter, preference should be given to sour cream butter “Selyanske”, 73.0 % of PJSC “Dubnomoloko” and “Selyanske” sweet cream, 73.0 % “Privat- Fud”, as none of them exceeded such indicators as fat content and plasma pH of oil, which may indicate the absence of impurities in vegetable fats in this product.

Climatic stress in pregnant sows: adaptive responses and effects on productivity

The article presents data from the scientific literaturedescribing the influence of microclimate parameters on thebody of sows and their offspring. The key factors of thenormal course of physiological processes in the body of sowsand piglets are the optimal temperature, light, air velocity andhumidity. Sensitivity of sows to climatic factors increasessignificantly during pregnancy and lactation. At elevatedoutdoor temperatures, heat stress develops, which negativelyaffects well-being and productivity of sows and significantlyharms the offspring due to intrauterine temperature load. Itis established that there are differences in genetic tolerance to high temperature between different breeds of sows.Changes in physiological and behavioral parameters can beobserved at different stages of the reproductive cycle of sows.Pregnant sows respond to heat stress by increasing rectal andskin temperature, respiration rate and reducing their overallactivity. Elevated ambient temperature during late pregnancyincreases the catabolism of lipids and proteins in the bodyof sows, the concentration of adrenocorticotropic hormone,cortisol in the blood increases. Heat-exposed sows also havea shorter gestation period and a lower nest weight of pigletsat birth. During lactation, there are changes in general andfeed behavior, reduced feed intake and as a result, the processof milk production is disrupted. In particular, it was foundthat with increasing temperature from 20.0 to 29.0 °C milkproduction in sows decreases from 10.43 to 7.35 kg/day(p <0.05). The content of immunoglobulins, vitamins andmicroelements in milk decreases. This leads to a violation ofimportant physiological functions of the body of piglets andhas a negative impact on their growth and development. Themost critical periods for sows are the end of summer and thebeginning of autumn, when anestrus is observed, the rates offertilization, farrowing, fertility and weight gain of piglets arereduced. This is due to an imbalance in the hypothalamicpituitary-adrenal system and high levels of melatonin in theblood. The use of physiological and behavioral indicatorsis necessary to prevent climatic stress and increase animalproductivity. Key words: physiology, pigs, stress factors, thermoregulation, behavior, reproductive system, pregnancy, lactation.