- The Impact of The Armed Conflict in Ukraine on The Dairy Industry in Poland (DOI10.15199/65.2022.10.1)
Piotr Szajner 2
The war in Ukraine affects the market situation in the domestic dairy industry mainly through price trends on the global market. Large increases in energy and agricultural commodity prices, as well as logistical disruptions in supply chains, have resulted in an increase in world prices for dairy products. High world prices and inflation factors in the national economy have led to sharp rise in prices throughout the supply chain of the domestic dairy industry. During the first period of the war, the dairy industry achieved good financial results, also in foreign trade. A worrying phenomenon is the slowdown in investment activity of enterprises and the expected decline in dairy product consumption. However, a large number of war refugees will compensate for the decline in demand in domestic households. In the following months of 2022, a large increase in production and commercial risk in the dairy industry is expected, and this will be determined by the threats to the supply of energy and other materials as well as high inflation, which adversely affects the financial situation of companies and the purchasing power of consumers.
KEY WORDS: market, milk, dairy industry, prices, war, Ukraine
- Camembert Cheese – Production Technology, Characteristics and Quality Features (DOI10.15199/65.2022.10.2)
Iwona Chwastowska-Siwiecka 10
Camembert is the best known and most widely produced among mould cheeses. The mould is responsible for the distinct appearance of the cheese and contributes to the development of the rheological and organoleptic characteristics of the cheese during ripening. The characteristic feature of this type of cheese is its soft, almost liquid texture with pale yellow colour and a soft white rind. The Camembert is made of pasteurised cow’s milk and has the shape of a flat cylinder. It is high in protein and contains many essential nutrients. Apart from the unique aroma and taste, Camembert cheese has also been demonstrated to have a beneficial effect on human health, including: suppressed nitrate reductase activity, which prevents conversion to toxic nitrite. However, these cheeses have a limited shelf-life, in most cases requiring controlled refrigerated conditions during distribution and sale. The quality and safety are impaired during storage by oxidation of fats, microbiological contamination and loss of moisture and aroma.
KEY WORDS: Camembert cheese, production technology, quality features, cold storage
- Can Ozone Be Used In The Dairy Industry? (DOI10.15199/65.2022.10.3)
Małgorzata Ziarno, Dorota Zaręba 20
Milk is consumed in almost all communities, but unprocessed milk can pose a risk to the health or life of consumers and must be properly processed to prevent this from happening. Ozonation is a pure technique that shows antimicrobial activity due to its oxidizing potential, reducing the population of living microorganisms cells and limiting the activity of enzymes. In the food industry, ozone is successfully used to disinfect various types of surfaces in contact with food, process water and some raw materials. This range of applications does not use the full potential of ozone in the food industry, especially in the dairy industry. The results of a few studies on the use of ozone to destroy microorganisms directly in milk turned out to be particularly interesting. Although the effectiveness of ozonation is influenced, among others, by temperature, pH, humidity and the presence of organic matter. The best results in terms of reducing the microbial population were obtained with low-fat milk.
KEY WORDS: ozone, ozonation, milk, dairy, systematic review
- Emulsion Gels Stabilized with Biopolymers Components, Functional Properties, Application (DOI10.15199/65.2022.10.4)
Grażyna Bortnowska 28
The article describes the functional properties of myofibrillar proteins and native starches with different amylose and amylopectin content as components of emulsion gels. Attention was also paid to their influence on structure-creating, especially in terms of forming a three-dimensional spatial network in the continuous phase of emulsion gels. Moreover, the possibilities of shaping, with the addition of starches of different chemical composition, rheological and microstructural properties of emulsion gels as well as the stability of physically and chemically labile bioactive substances, were presented.
KEY WORDS: emulsion gels, functional properties, bioactive substances, immobilization
- Analysis of Consumers’ Opinions about Lamb (DOI10.15199/65.2022.10.5)
Izabela Narkiewicz, Tomasz Florowski, Anna Florowska, Iwona Szymańska 34
Lamb meat is characterized by high nutritional value and specific sensory characteristics, desired by some consumers. However, this type of meat is not popular among consumers, mainly because of its low availability and high price. According to the respondents, a more varied assortment and greater knowledge about its culinary use could contribute to the more frequent purchase and consumption of lamb. The respondents who declared that they eat lamb, most often choose neck, leg and fore or hind shank, also emphasized that when making a purchase decision of culinary portions of lamb, they pay attention to the general appearance of the meat portion. Getting to know consumers’ views on culinary lamb may help in adjusting the offer of this type of product to their individual preferences.
KEY WORDS: lamb, consumers preferences, questionnaire survey
- Increased Interest in Pro-Health Food and Other Trends on Global Markets (DOI10.15199/65.2022.10.6)
Bohdan Achrem-Achremowicz 39
Functional food of natural origin has a positive effect on the health and functioning of the body. Recognition of products as functional must be confirmed by clinical trials conducted in independent research centers. Worldwide sales of functional food in 2021 amounted to over USD 290 billion, an increase of 16% during the year. The decision to buy such food in the United States is made by 6 out of 10 consumers based on its health benefits, and 2/3 of buyers look for products containing vitamins and minerals. The coronovirus pandemic has accelerated efforts to increase immunity and physical fitness. More than 54% of consumers buy food products to improve the overall fitness of the body, while 40% buy sports products. Losing weight is at the top of the list of benefits they want to get from proper nutrition. About 45% of the population in the 30 countries analyzed declares that they are trying to lose weight. In 2022, 42% of American adults are obese and 19% of children (age 2-19) are obese.
KEY WORDS: functional food, buyers preferences, health protection, improvement of physical fitness, slimming, alternative products
- Pumpkin – An Innovative Functional Food and Dietary Supplement Component In Consumers’ Perception (DOI10.15199/65.2022.10.6)
Julia Pucała, Anna Gramza-Michałowska 43
The study examined the attitudes of respondents toward the health-promoting properties of pumpkin and their opinions on innovative functional foods and dietary supplements. The analysis of collected data indicates that pumpkin is a well-known fruit that consumers and food producers keep returning to after many years of neglect. It is also used as a raw material for the production of functional foods and dietary supplements aimed at supplementing vitamin and mineral deficiencies, as well as alleviating many ailments and supporting the treatment of some diseases. The results of the survey confirmed that the vast majority of respondents have a positive perception of innovative food products and are willing to try them. The results also indicate that consumers are familiar with the health-promoting properties of pumpkin and are willing to use functional foods and dietary supplements containing it.
KEY WORDS: pumpkin, functional food, dietary supplements, pro-health properties, innovation
- About food additives a little different
Lech Adamczak 48