Contents

Przemysł Spożywczy cover 10/2009

ECONOMY

  • 2 Dairy Perspectives and Economic Crisis – Jadwiga Seremak-Bulge
    • Delays in implementing the reforms, unsolved problem of raw milk surpluses, despite the quota system that has been in force for 25 years, and low competitiveness of the EU dairy sector are the main reason causing difficult situation of the dairy industry both in the EU and Poland. The problem was revealed by deteriorating situation on the world market, where the prices decreased to the level observed over the period of 2005-2006. None of major changes in this respect can be expected in short term.
      KEY WORDS: dairy milk, Common Agricultural Policy, economic situation on dairy marke
  • 8 Poland – a „Catching up” Country? – Małgorzata Duczkowska-Piasecka
  • 12 The Strength in Unity. Interview Bronisław Wesołowski – Henryk Piekut

TECHNICS – TECHNOLOGY

  • 14 Reduced-Fat Rennet Cheese – Antoni Pluta
    • Rennet cheeses, particularly those with reduced-fat content there are products, which promotion and consumption should increase in Poland from nutritional and economic point of view. The potential benefit for consumer and producers from the production of low-fat and reduced-fat cheeses are given in this article. Modifications of full-fat cheese production to obtain the reduced- -fat cheese are also presented.
      KEY WORDS: low-fat cheese, reduced-fat cheese, composition, technology, labeling
  • 22 Inulin – Nutritional and Technological Importance – Danuta Górecka, Piotr Konieczny, Anna Gramza-Michałowska
    • Development of food sector, higher level of nutritional education and health concerns contributed to creating market of so-called “functional food”. Since modern consumer is looking more and more often for low-fat and low-calorie products, producers make efforts to find new technological solutions leading not only to healthier food, but also to value added products demonstrating proper sensorial properties. Among compounds fulfilling these growing requirements of food producers and consumers, inulin is indicated and recommended first of all as texture modifier in low fat food products. Inulin, a heterogeneous blend of fructose polymers, found widely distributed in nature, shows several desirable functional properties. In the present study both nutritional and functional properties of inulin as well as general areas of its application in respect to food processing are described.
      KEY WORDS: inulin, nutritional properties, applications
  • 29 Progress in Food Processing and Assessment – Zbigniew Czarnecki, Bożena Danyluk, Jan Michniewicz
  • 30 Dairy Products with Naturally Increased Contents of Vitamin B12 – Dorota Zaręba, Małgorzata Ziarno
    • Milk is a perfect source of the most of vitamins of B-group, except for folic acid and vitamin B12. It is known that lactic fermentation improves the nutritional value of milk, although it could decrease the content of vitamin B12. Cobalamin is necessary for the life of all animals, and only eubacteria and archea bacteria are able to de novo biosynthesize vitamin B12. Humans and animals cannot biosynthesize vitamin B12. Numerous researches proved that the content of cobalamins in fermented dairy products could be increased using cultures of Prop. freudenreichii.
      KEY WORDS: vitamin B12, propionibacteria, milk, dairy products
  • 36 Bacteriophage Infections – A Risk to Fermentation Processes in Dairy Plants – Marcin Schmidt, Agnieszka Olejnik-Schmidt
    • Bacteriophage infection imposes a serious threat for biotechnology industry, especially in dairy field. Phage contamination often leads to lysis of starter culture causing reduction of product quality or even loss of whole batch. Bacteriophares are viruses that infect bacteria. The most predominant phage types isolated from dairy plant environments are 936, c2 and P335. Conventional phage detection techniques (double- -agar plates, milk acidification and coagulation, or redox tests) give results in few hours, thus modern techniques based on PCR were developed. To eliminate primary sources of fages milk should be sterilized and the starter cultures used should be based on phage- -unrelated and insensitive as well as prophage-free strains. Preventative measures of secondary infection (as whey is considered for being its major source) involve starter rotation and extensive cleaning and sanitization of process equipment and plant environment.
      KEY WORDS: fermentation, bacteriophage, infection, lactic acid bacteria, milk, whey, cheese, yoghurt, dairy

FOOD – FEEDING

  • 42 Dairy and Dairy Products as a Source of Calcium – Stanisław Zmarlicki
    • The article presents the information concerning the role of milk and milk products as a source of calcium in our diet and their significance in preventing the occurrence of osteoporosis. It underlines the importance of the fact, that the ratio of calcium to protein content in milk, cultured milks and cheese (mg Ca/1 g protein) ranges from 33 to 36, and is far above the value of 20 considered as a minimum, necessary to offset the adverse effect of protein on calcium balance. This ratio is less favorable for tvarog, as it amounts only to 7-12. In most of the other food products of plant and animal origin the above ratio is far below 20, with the exception of cabbage.
      KEY WORDS: milk, dairy products, calcium, osteoporosis
  • 47 Phosphorus in Food – Dariusz Nowak, Joanna Jarząbek
    • Phosphorus is found in most food. Dairy, cereal, meat and fish products are particularly rich sources of phosphorus. Phosphorus is also a component of many polyphosphate food additives and is present in most soft drinks (as phosphoric acid), cheese, sausages and other foodstuffs. This creates a problem, because many studies have shown the rapid increase in consumption of phosphorus in the diet.
      KEY WORDS: phosphorus, sources of phosphorus, phosphate additives
  • 51 Food Terrorism – WHO Guideline – Waldemar Dzwolak
    • Besides quality standardization the implementation of good practices (e.g. GAP and GMP/GHP) within food and agriculture companies enable some preventive actions against the food terrorist acts. In the article some WHO recommendations on preparedness and response during emergencies as well as a guidance on the food terrorism preventative actions in food production and retailing companies are presented.
      KEY WORDS: food terrorism, food safety, WHO recommendations, food terrorism prevention

EVENTS

  • 55 Poland-Union-Word