Content 10/2023

Over the period of 2020-2023 the market environment in domestic dairy sector were quite volatile which resulted in growing risk in production and sales. Macroeconomic changes in the world as well as in the EU domestic economies, triggered by COVID-19 pandemic and war in Ukraine, were a key factor casing the volatility. Reflecting the fact the global prices of dairy products were featured with growing variability, it determined the prices changes along the food chain on the domestic market. Substantial shifts in procurement prices, sale prices and the prices in foreign trade caused variability of financial standing and economic situation of Polish dairy industry

KEYWORDS: market, prices, milk production, dairy sector, dairy products, demand, foreign trade

The article discuses the issue of probiotics from the perspective of legal requirements regulating their use in food and labeling, and advertising of probiotic products. First, it explains the meaning of the term “probiotic” and describes the positive impact of probiotic microorganisms on health. Their use as food ingredients is discussed. Key aspects of probiotic food labeling are also addressed, in particular the use of the term “probiotic” and specific health claims. The approach of the European Commission and individual Member States in this respect was presented. It was pointed out how challenging the labelling of products with probiotics is due to different interpretations of regulations at the EU level.

KEYWORDS: probiotic, health claims, gut microflora, food labelling

The intestinal flora is acomplex ecosystem of microorganisms in the human body, which is important for the health of the entire human body and is therefore of vital importance. In recent decades, many terms have been coined to describe substances that determine the composition and function of the intestinal flora, including probiotics, prebiotics, synbiotics, and postbiotics. Over the last 10 years, the International Scientific Association for Probiotics and Prebiotics (ISAPP) has developed definitions of these terms. Knowledge of these definitions and the ability to apply them in practice can bring numerous benefits to the dairy industry. It turns out that many well-known substances, including natural ingredients of food raw materials, metabolites of harmless microorganisms, or products of their enzymatic activity, have ahealth effect on humans, and their skillful use in dairy products could be the key to anew direction of research on functional foods and their promotion to consumers.

KEYWORDS: biotic, dairy production, functional food, systematic review

Soy sauces are a popular condiment with a characteristic umami taste and interesting flavour. The global soy sauce market is projected to grow to over $90 million by 2030. In Poland, demand is driven by socio-demographic changes, lifestyle changes and the growing popularity of Asian cuisine. Conscious consumers choose naturally brewed and high-quality products. The aim of this article is to present issues related to the production technology and characteristics of soy sauces originating in Japan. The latest trends in production were also presented, including solutions reducing the salt content, selection of microflora necessary in the process of mashing (koji) and fermentation (moromi), as well as solutions improving the sensory properties of sauces

KEYWORDS: soy sauce, production technology, shoyu, koji, moromi

The aim of the study was to compare the profile of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 acid (CLA), n-3 and n-6 fatty acids as well as the content of desirable (DFA) and undesirable (OFA) fatty acids in fat separated from yoghurts available on the Olsztyn market in November 2022. The material for the study included yoghurts: natural (4 samples), natural BIO (3 samples), natural with the addition of probiotic microflora (6 samples), natural Greek type (4 samples), Greek type with the addition of probiotic microflora and inulin (3 samples) and Balkan type (3 samples). The fatty acid profile of the fat separated from the samples were analyzed by gas chromatography with a100 m capillary column with the CP Sil 88 phase. The study showed that the content of fatty acids in the fat extracted from the analyzed yoghurts were very diverse. The highest average content of cis9trans11 C18:2 acid (CLA) was found in fat isolated from Balkan yoghurts. In turn, the fat extracted from BIO yoghurts was characterized the highest content of n-3 fatty acids. These yoghurts were also had by the most favorable of n-6/n-3 fatty acids ratio and the highest content of desirable fatty acids (DFA), which is important from the nutritional point of view

KEYWORDS: yoghurt, fatty acids, CLA, n-3 and n-6 acids, hypocholesterolemic fatty acids (DFA), hypercholesterolemic fatty acids (OFA)

In recent years, there has been an increasing demand for lactosefree dairy products. In addition to lactose-free products obtained using enzymatic hydrolysis, there are dairy products characterized by a relatively low concentration of lactose or its absence due to the technology of their production, such as ripened rennet cheeses. In the years 2014- 2019, the production of ripened cheeses in Poland increased by 24%. During their production, most of the lactose is separated along with the whey, and the remaining amount is fermented into lactic acid. The aim of this study was to determine the concentration of lactose, glucose and galactose in ripened rennet cheeses. Thirty samples of commercial ripened cheeses made of cow’s milk, belonging to three types: Dutch, Swiss-Dutch and Swiss, were tested. Some of the tested cheeses were labeled as “lactose-free” (lactose content < 0,01 g/100 g). Based on the research, it can be concluded that the tested ripened cheeses with and without the „lactose-free” label do not contain lactose (< 0,01g/100 g). In addition, it was shown that the tested cheeses did not contain glucose and galactose (< 0,05 g/100 g), with the exception of two cheese samples containing small amounts of galactose.

KEYWORDS: lactose, galactose, glucose, cheese, lactose-free dairy products