Contents 10/2008

przemysł spożywczy okładka nr 10/2008

MARKET

  • 2 Milk Production and Processing in Poland – Jadwiga Seremak-Bulge
    • Stabilization of the level of milk production in Poland since 2000 has been accompanied by intensive structural changes in milk production and processing. Increase of milk purchase prices after integration with the EU and improvement of financial situation of milk processing sector caused increase of interest in milk production and processing and inhibited dynamics of changes. A considerable increase of milk purchase prices in 2007 as affectedby unusual economic situation became the main reason for deterioration of financial situation of processing and decline of milk purchase prices in 2008 when world prices tendencies were turned off. During the nearest coming period, the processes of concentration in production and consolidation of capital in processing are anticipated.
      KEY WORDS: milk production, processing of milk, financial situation of dairy
  • 10 Demand for Dairy Products – Krystyna Świetlik
    • A high increase in food prices overlapping with a decline of household incomes in real terms caused a reduction in the consumption of dairy products, including butter over the period of 2004/2005. Rapid economic development of our country after the accession to the EU and along with considerable improvement of incomes triggered a recovery of demand. The increase of dairy product consumption over the period of 2006-2008 went along with significant changes in the demand structure. The changes concerned the increase of demand on highly processed products, reduction of demand on traditional dairy products, reduction of self-provision and increase of market purchases.
      KEY WORDS: demand on dairy products, consumption of dairy products, self-provision
  • 18 Dairy Products – Export and Import – Piotr Szajner
    • In the first half of 2008 the Polish dairy sector achieved a large surplus in foreign trade in dairy products. It reflected high transaction prices obtained on the foreign markets. The volume of exports showed which was strictly linked to the milk quota system. The structure of exported products was subject to consequent, favourable changes. The EU still holds the position of the main market for Polish dairy exports. A further rise in the dairy exports is expected in the second half of 2008. The rise would reflect an increase in the dairy quota as well as low prices on the domestic market. Foreign trade will remain a very important factor, stabilising the Polish dairy market.
      KEY WORDS: dairying, dairy products, foreign trade

TECHNICS – TECHNOLOGY

  • 24 Food Additives and Food Ingredients in the Production of Butter and Spreads Based on Butter – Małgorzata Ziarno, Dorota Zaręba
    • Butter has been produced and consumed by humans for a long time. Always it was the product of the type: water in oil, containing only milk fat. The development of the civilization, sciences and the consciousness of the consumers cause that low-fat butters and mixes of butter and margarine, being the spreads, are present on the market. The technology of the production of these products demands the application of numerous food additives and food ingredients, which have to preserve a product and to make it similar to the true butter. The present article is a review of food additives and food ingredients used in the production of the butter and spreads produced on the base of milk fat.
      KEY WORDS: food additives, food ingredients, butter, spreads
  • 30 Regional Cheeses Endangered by Listeria monocytogenes – Anna Sip, Michał Więckowicz, Włodzimierz Grajek
    • Contamination of traditionally manufactured regional cheeses with foodborne pathogens such as Listeria monocytogenes may occur at several stages of cheesemaking. The objective of this study was to evaluate the risk of traditionally-produced soft cheese contamination with Listeria monocytogenes during milk processing in domestic dairy farms. This paper comprehensively describes specific conditions in which the growth of Listeria is most likely and which therefore contribute to contamination of cheeses with Listeria during the process of their production. This paper also summarizes antimicrobial activities of several microorganisms and biological methods helpful in protection the soft cheese products against Listeria contaminations. Furthermore, the influence of bacteriocins and bacteriocin-producing strains on the contaminations of regional dairy products with L. monocytogenes will be described.
      KEY WORDS: Listeria monocytogenes, regional cheeses, lactic acid bacteria, listericidal activity, biopreservation, bacteriocins
  • 38 „Przemysł Spożywczy” – the Best Trade Periodical
  • 40 Fats Modification – Interesterification and Other Methods – Małgorzata Kowalska, Anna Żbikowska, Krzysztof Krygier, Bolesław Kowalski
    • The natural fat materials are not always best suited for the nutritional demand. Lipid scientists and technologists have been engaged in improving quality in nutritional terms of fats by using different kind of fat modification. The obtained products are characterized by determined plasticity, slip melting point, crystalline form and the composition. There are some kinds of fat modification: chemical, physical and biological. Each of mentioned methods has both defects and advantages. Choice of a specific method depends on the desired kind of the obtained fat.
      KEY WORDS: fats, modyfications of fat, interestrification

FOOD SAFETY

  • 44 Economical Effects of HACCP System Implementation – Joanna Trafiałek, Danuta Kołożyn-Krajewska
    • Since the 1st of January 2006, every food enterprise is obliged to assure food safety on the basis of HACCP system principles. The implementation of HACCP system brings many measurable advantages. On the ground of the results of survey studies, being conducted in small and medium food enterprises in Poland, benefits, resulting from practical implementation of the system were analyzed. The obtained advantages were classified into three groups: improvement of food quality, non-material benefits and economic profits. The aim of the paper was to show the aspects other than food safety evaluation, i.e. positive effects, resulting from HACCP system introduction and implementation. The highest economic advantages, arising from the implementation of HACCP system implementation include: keeping the position on the market and gaining the new customers.
      KEY WORDS: HACCP, degree of implementation, economical effects

ENVIRONMENT PROTECTION

  • 50 Recycling of Plastics Packaging Wastes from Foodstuffs – Hanna Żakowska
    • In Poland, plastic packaging waste is recycled, utilizing thermoplastic properties of materials. This processing method includes mainly clean PE and PP waste, and waste from PET bottles. Plastic packaging waste may contain residues from previous use, contaminants from misuse and contaminants from non-authorized substances. Therefore, it was necessary to lay down special requirements to ensure that materials and articles produced from recycled plastics may contact with food (Commission Regulation No. 282/2008).
      KEY WORDS: foodstuff packaging, packaging waste, material recycling
  • 56 Biofuels – True and Myths – Piotr Tomasik, Jerzy Jamroz
    • In this contribution a wide spectrum of solid, liquid and gaseous biofuels of the first, second and third generation is presented. Conventional petro-fuels constitute a background for this presentation. Technical and economical positive aspects supporting their production and utilization are contradicted by opposite, negative arguments of their use and development of their manufacture. Arguments against biofuels are backed by facts suggesting that biofuels of the first and second generation have little chance to follow the expectations. Plans of meeting future demands on energy by introducing biofuels are unrealistic. Development of the manufacture and market for biofuels brings serious negative social, environmental, and political consequences.
      KEY WORDS: bioalcohols, biodiesel, bioethanol, biogas biomass, third generation biofuels, third generation biofuels
  • 60 Influence of Food Industry on Natural Environment – Armand Kasztelan
    • The paper presents the impact of food industry on natural environment in Poland. To this end, the comparative analysis of the statistic data for 2000 and 2006, concerning the utilization of water, air pollution emission, wastewater emission and the produced wastes, was carried out. The results of the studies revealed that the following sectors of food industry occurred to be most troublesome for the environment: drinks-manufacturing industry – in respect of the quantities of the utilized water; sugar industry – in respect of the emitted quantities of air pollutants, sugar and dairy industries -in respect of wastewater emission and sugar industry – in respect of waste management.
      KEY WORDS: wastewater emission, waste management, environment pollution