Contents 10/2015; tome 69

Przemysł Spożywczy 10/2015

ECONOMY

  • 2 Price Tendencies in the Polish Dairy Sector – Piotr Szajner
    • In 2015 the situation both on the world and on the domestic dairy markets is likely to deteriorate. The prices on the Polish market declined throughout the whole food chain but mostly at the farm level. Very low prices paid to farmers along with super levies imposed for exceeding milk quotas have got an adverse impact on the profitability of production. Factory prices declined less than the purchase prices paid to farmers and therefore financial standing of domestic dairy industry has improved. Low retail prices did not trigger an increase in the consumption of dairy products.
      KEY WORDS: market, prices, milk production, dairy sector, dairy products, demand, foreign trade
  • 10 Modernization Processes in the Dairy Industry – Iwona Szczepaniak
    • The aim of this article is to assess the processes of modernization of the Polish dairy industry in the period of Poland’s membership in the European Union. In the years 2004-2014 the dairy industry enterprises made the investments worth more than 8.4 billion PLN. These investments were the basis of structural change and contributed to the modernization of milk processing and to the restructuring of employment. The increase in the concentration of production, improvement of work efficiency and productivity of assets, as well as a gradual improvement in the efficiency of milk processing reflect these changes. Constant pressure of the competitors and consumers forces to continue to improve management in food processing and trade.
      KEY WORDS: dairy industry, modernization, investments, financial results

 TECHNICS – TECHNOLOGY

  • 14 Food Products Reformulation – Andrzej Gantner, Marta Tomaszewska-Pielacha, Krystyna Gutkowska
    • The changes in terms of consumers’ lifestyles have a definite adverse influence on the public health. The food industry is actively involved in numerous initiatives to mitigate the negative trends, among others, by changing the composition of the products. Attempts made by the food industry in the reformulation field relate in particular to the reduction of salt, sugar, saturated fatty acids and trans fatty acids content. At the same time measures are taken to increase the content of nutrients and components deemed to be beneficial for health – eg. fiber, whole grains, fruits, vegetables and low-fat dairy products, as well as to reduce the total energy content of products. Studies conducted on the Danish market indicate that the replacement of standard products with its reformulated version in consumer diet makes the positive change in terms of the nutrients intake.
      KEY WORDS: innovation, reformulation, nutrition value
  • 20 The Suitability of ATP Measurement in Microbiological Testing – Anna Rygała, Dorota Kręgiel
    • The paper presents a review of the newest methods for ATP detection with a special attention to luminometry. Bioluminescent ATP measurement is used in microbiological testing, to assess the metabolic activity of the microorganisms as well as in monitoring cleanliness of the abiotic surfaces. The method is based on the enzymatic reaction, that depends on the physicochemical conditions of reaction environment. Therefore, irregularities that significantly affect the measurement result may occur. Additionally, it is necessary to validate the luminometers and check the impact of background on ATP measurement in different environmental samples.
      KEY WORDS: ATP measurement, bioluminescence, microorganisms
  • 26 The New Refrigerants and Changes in the Construction of Refrigeration Systems. Part 2 – Rafał Andrzejczyk, Tomasz Muszyński, Blanka Jakubowska
    • The article continues discussion concerning limitations in the use of synthetic refrigerants. In the first part, trends to replace the withdrawn refrigerants by natural substances were presented. This article presents the possibilities of using the new group of synthetic refrigerants (HFO),which are environmentally friendly, in terms of their impact on climate changes and ozone layer. Alternative methods of cooling including absorption and adsorption have been described. The mentioned techniques are mostly based on water as a refrigerant.
      KEY WORDS: synthetic refrigerants, absorption, adsorption, waste heat, trigeneration units
  • 32 Lactic Acid Bacteria Metabolites and their Role in Food Industry – Anna Mikołajczuk-Szczyrba, Izabella Młynarczyk, Anna Goncerzewicz, Anna Misiewicz
    • For many years, lactic acid bacteria are widely recognized in the food industry, mainly due to the synthesis of typical metabolites. Produced compounds act as natural preservatives, give unique organoleptic characteristics and increase the nutritional value of food. There is a wide range of LAB metabolites, which should be pointed out: lactic acid, bacteriocins, folic acid, acetaldehyde and diacetyl. Their industrial application is discussed in this article.
      KEY WORDS: lactic acid bacteria, LAB metabolites, lactic acid, folic acid, bacteriocins, acetaldehyde

LOGISTICS – PACKAGING

  • 38 Dairy Packaging – Patrycja Sumińska, Izabela Dmytrów
    • Dairy products need specific packaging; the suitability of packaging is the most important factor, and depends on many factors. The suitable packaging has a positive impact on quality, and also enables the extension of the shelf life. The packaging influences on appearance, flavor and aroma (the most important parameters, which decide about the purchase), the texture and structure; the packaging ensures the optimal conditions during transport and storage, and also protects against negative environmental impact; due to the specific balance maintenance, it protects against negative changes inside the product. This study is a review of dairy packaging- for cheese and milk- that is available on the market, and it also shows some innovative packaging solutions and trends on dairy packaging market.
      KEY WORDS: milk packaging, cheese packaging, innovative packaging, dairy products

 FOOD – FEEDING

  • 44 Traditional Ayran and Koumiss. Fermented Milks – Beata Marchand
    • Some new products in the category of fermented milks, referring to the eastern tradition, have appeared on the Polish market. They are mainly associated with the Turkish cuisine. This article presents nutritional, health, cultural and historical aspects of two products, being most commonly associated with Turkey beverages, ayran and koumiss. The attention is paid to the fact that for a long time they have been popular in many other countries of the Middle and Far East, and today they win hearts of the European customers, including the Polish ones, allowing dairy companies to enrich their offer and add a new competitiveness advantage.
      KEY WORDS: fermented milk products, koumiss, ayran