Contents 10/2007

okładka Przemysł Spożywczy 10/2007

EUROPEAN UNION

  • 2 Influence of Changes in Common Agricultural Policy in the EU on Dairy Sector – Elżbieta Nitecka
    • The article presents changes of Common Agricultural Policy (CAP) with particular focus on 2003 CAP Reform and its impact on the dairy sector. Draft of new legislation is described, which simplifies EU’s Common Market Organisation – CAP simplification, so called ‚dairy mini-package’ and preparations to CAP health check. Results of discussion and opinions of dairy sector and European Commission on the future of the EU milk quota system and the best ways of abolition of the system are presented.
      Key words: Common Agricultural Policy, Common Market Organisation, CAP health check, milk quota system, dairy mini-package

ECONOMY

  • 10 Dairy Sector – Economic Outcome – Jadwiga Drożdż
    • Since some years the production of cheese and cottage cheese, milk drinks, especially yoghurts develop quickly in the dairy sector. A little slower development is observed in the production of normalized cream. During the last two years the processing of milk has been limited by a barrier of the quota system. The economic situation of the Polish dairy system is good and stable, and the financial state – secured. The investment activity of the producers of milk products has been and still is high, what resulted in a multiple increase of the plants with authorization to export to the European Common Market.
      Key words: dairy industry, processing of milk, economic
  • 14 Foreign Trade of Dairy Products – Piotr Szajner
    • It is possible for the export of dairy products to reach the peak level in the year 2007. However the milk quotas still remain the barriers for the further increase of the export under favorable economic conditions on the international market. At the same time the significant increase of the import has occurred, nevertheless its share in the market supply is still small. Currency exchange rate has a negative influence on the profitability of the export transactions. Positive changes are taking place in the structure of export, as the processed products share is increasing. Trade exchange of the dairy sector reveals stronger relations to the EU market. It is the main factor of the price increase on the domestic market.
      Key words: export of dairy products, dairy sector

MARKET

  • 20 Competitiveness of the Polish Dairy Sector – Monika Szczególska
    • The assessment of the Polish dairy sector after Poland’s accession to the EU confirms its suitable preparations to operating on the Common European Market. The Polish producers and processors of milk have taken advantages of the opportunities, which were given to them by the increase of export, what was the result of prior investments on modernization of production as well as improvement and assurance of quality of their products. The dairy sector manages to operate rivalry in the dynamic manner.
      Key words: dairy sector, competitiveness, export
  • 24 Market of Convenience Food in Poland – Michał Kociszewski
    • Consumer of the 21st century seeks highly processed foods, which are convenient to prepare and at the same time provide high nutritional value and health safety. A lot of technology innovations are applied in the food industry, which make possible design and production of modern and highly processed products. In this article the convenience food market in Poland and its trends of development are presented with special attention paid to the dynamically developing market of ready-made meals.
      Key words: convenience food, food industry

TECHNOLOGY

  • 34 Food Additives in the Cheesemaking – Małgorzata Ziarno, Dorota Zaręba
    • The European Committee works over a new Regulation of the European Parliament and of the Council in the matter of food additives. The article presents the current knowledge on the food additives used in the production of different types of cheeses. The supportive substances can be mentioned among them, such as: coagulants or bacterial cultures, substances modify consistency or sensory quality, and rarely used conservants.
      Key words: food additives, cheesemaking, cheeses

HYGIENE

  • 40 Cleaning in CIP System – Joanna Piepiórka, Jarosław Diakun
    • The paper presents construction and operating principles of the clean in place installation (CIP). The article describes construction factors affecting on hygienization procedures. Design of processing equipment from the cleaning suitability point of view is also discussed.
      Key words: CIP system, cleaning and disinfecting process, hygiene in food production
  • 46 Escherichia coli in Food Products – Irena Molska
    • The article presents data concerning the presence of Escherichia coli in food products. The known groups of pathogenic serotypes of E. coli, as well their meaning in foodborne infections are discussed. Especially the serotype 0157:H7 as the increasing cause of foodborne infections and diseases in humans is characterized.
      Key words: Escherichia coli, pathogenic serotype, foodborne infections

QUALITY SYSTEMS

  • 54 Client Satisfaction in Food Industry Enterprises – Bożena Pawłowska, Anna Strychalska-Rudzewicz
    • PN-EN ISO 9001:2001 Standard obligates enterprises to research customer satisfaction. However the majority of analyzed enterprises didn’t research customer satisfaction before implementation of quality system. Enterprises didn’t have research methods to analyze customer satisfaction. New methods should be implemented, which engage more employees because, according to observations, employees are afraid of consequences of lack of customer satisfaction.
      Key words: customer satisfaction, research customer satisfaction, PN-EN ISO 9001:2001