Contents 10/2010

Okładka nr 10/2010 "Przemysł Spożywczy"


  • 2 Polish Dairy Products on Foreign Markets – Janusz Rowiński, Małgorzata Bułkowska
    • Polish accession to the European Union has increased the Polish trade in dairy products with other European Union countries. The intensified restructuring process in the sector leading to extend the range of production caused the improvement of the Polish position as the one of the main exporters of dairy products among the EU countries. In 2009, Poland had the sixth largest industrial milk quotas among EU countries and had the eighth value of export among the EU exporters. The main export market for Polish dairy products, as well as for other Member States, is the Common European Market – it is equal to ca.80%. Even greater is the share of the EU market in imports – about 90%. The competitiveness of Polish dairy products in the Common European Market, especially in case of abolition of milk quotas, is determined by the improvement of the technical-economic indicators of Polish dairy industry.
      KEY WORDS: dairy industry, milk quotas, milk supply, exports of dairy products, trade balance, Common European Market
  • 10 Fiscal Mechanisms Supporting Research and Development – Michał Turczyk, Edyta Janus
    • The article concerns the topic of fiscal policy oriented towards the support of research and development activity within the private sector. In the initial part of the study, the significance of innovativeness in achieving the competitive advantage as well as the role of the state in creating the innovation-friendly environment is described. Moreover, the article presents fiscal mechanisms supporting research and development implemented in various countries as well as the Polish system.
      KEY WORDS: tax instruments, research and development


  • 12 The Labelling of Dairy Products – Wioletta Bogusz-Kaliś
    • The labelling milk and milk products requires taking under consideration many rules of law. In the paper the author presents the obligatory rules e.g.: the name under which the product is sold, list of ingredients, date of minimum durability, the net quantity, any special storage conditions and any other not obligatory information.
      KEY WORDS: milk products, labelling


  • 20 Dairy Beverages – Trends in the Development – Tadeusz Grega, Grażyna Jaworska
    • This article characterizes a new assortment of the dairy beverages obtained due to various modifications, which are introduced on the global and Polish market. The production of dairy beverages flavored with the addition of fruits, vegetables, cereal grains or beer – the ingredients, improving their functional properties, is said to be the most important trend. A special attention should also be paid to the beverages, which prevent the diseases’ spreading of the 21st century, for example those with phytosteroles or lactose-free ones.
      KEY WORDS: dairy beverages, functional beverages, innovation, bioactive composition, health-promoting components
  • 26 Microfiltration – Fractionation of Milk Proteins – Justyna Żulewska
    • Microfiltration (MF) is a pressure-driven separation process using membranes with a pore diameter ranging from 0.1 to 10 μm. The two most common applications of MF in the dairy industry are removal of bacteria and spores from skim milk and separation of micellar casein from serum proteins (SP). Separation of micellar casein from SP in skim milk relies on the difference in size between casein micelles (0.2 μm) and SP (0.0036 μm). Physically-based separation process produces micellar casein concentrate (MCC) and serum protein concentrate (SPC) with interesting functional properties. New ingredients, such as MCC and SPC, create a lot of opportunities in the area of new food product development.
      KEY WORDS: microfiltration, protein fractionation, casein micelles, serum proteins
  • 32 Plant Extracts in Dairy Products – Dorota Zaręba, Mariola Kozłowska, Małgorzata Ziarno
    • An extract is a product made by extracting the substances of a raw plant material by using a solvent, such as organic solvent or water, and then removing the solvent eventually. Many active compounds of extracts show the antimicrobial or antioxidant activity, and even anti-inflammatory and anti-thrombotic. These proprieties of extracts are not valued in dairy industry, but they should be, taking into account the synergistic effect of their activity and lactic acid on spoilage microflora, and weak activity against lactic acid bacteria.
      KEY WORDS: plant extracts, antimicrobial compounds, antioxidant compounds, dairy products, yoghurt
  • 40 Methods of Selection of Probiotic Microorganisms – Marcin Schmidt, Agnieszka Olejnik-Schmidt
    • Increased incidence of civilization diseases increases public demand for functional foods. Beneficial effects of probiotics on human health are displayed by prevention, decreasing occurrence and soothing outcome of several illnesses associated with gastrointestinal tract and immune responses. This review discusses probiotic strains’ selection categories and techniques according to WHO/FAO guidelines from 2001 and the latest improvements proposed by probiotic scientific community.
      KEY WORDS: probiotic, selection, functional food, dietary supplement, nutrigenomics
  • 46 How Evaluate the Antioxidant Capacity of Food Products – Mariola Kozłowska, Agata Górska
    • Dietary constituents present in consumed products are often beneficial for human health by preventing and inhibiting the degenerative processes. Recently much attention has been paid to antioxidants as the substances which are capable of scavenging free radicals and supporting the natural defenses of the organism. The modern food industry shows growing interest in natural antioxidants, recognized as safe, stable and thus gaining the increasing confidence of consumers. One of the strategies in the food technology studies includes the analysis of the new products, mainly of plant origin, in order to identify the substances, revealing antioxidant activity. In the article, basic and quick antioxidant activity assays, which significantly simplify and shorten the studies on new antioxidants with potential application, are described.
      KEY WORDS: antioxidants, food, antioxidant activity, determination mnethods


  • 50 Bacteria Listeria monocytogenes. Part II. Limitation of Sources of Food Contamination – Anna Sip
    • This work explains why pathogenic bacteria L. monocytogenes are so commonly present in food industry plants. It discusses how the presence of these bacteria can be limited and, in consequence, how to restrict a risk of food contamination. Furthermore, it elucidates, why complete elimination of L. monocytogenes from the processing environment is so difficult, or in some cases, even impractical.
      KEYWORDS: Listeria monocytogenes, prevention, elimination (control)


  • 54 Active Packaging – Wojciech Kozak, Ryszard Cierpiszewski


  • 58 Business Information
  • 60 Poland – Union – World