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Many of the fluid milk processing plants in Utah are relatively small. The typical small plant in Utah is generally family operated with some hired help. Although most of the small plants are individually owned, some are operated as partnerships. Often the same man picks-up, processes, and then delivers the milk. Some of the processors also own dairy herds. In these cases, the same man performs all the functions necessary to carry the milk products from the farm to the consumer's door. It is not uncommon to find the plant owner and manager performing all these duties himself.

Pienininkystė Lietuvoje jau nuo seno yra gerai išplėtota veikla, garantuojanti didelės dalies kaimo gyventoju pajamas ir itakojanti šalies bendro vidaus produkto apimti. Integracijos i Europos Sajunga (ES) procesas iškėlė tam tikrus reikalavimus ir išryškino problemas šalies pieno gamybos ir perdirbimo srityje. Sėkmingas pieno gamintoju ir perdirbėju dalyvavimas ES bendrojoje rinkoje galimas turint išsamia problemu analize. Tai ir lemia šio magistrinio darbo aktualuma. Pagrindinis darbo tikslas - išanalizuoti pieno gamybos ir perdirbimo sektoriaus integracijos i ES salygotas problemas ir ju sprendimo budus. Atlikus minėta analize, paaiškėjo, kad pieno gamybos pagrindinės problemos yra susijusios su neracionalia pieno ukiu struktura, žemu genetiniu karviu bandos potencialu bei neišplėtota pieno gamintoju kooperacija. Visa tai mažina pieno gamintoju pajamas, ju galimybes vykdyti prekine veikla. Pieno pramonė - viena iš tu maisto pramonės šaku, kurios anksciausiai prisitaikė prie ES keliamu rinkos ir produktu kokybės reikalavimu. Dėl pasiekto aukšto imoniu koncentracijos lygio ir sėkmingo investavimo i gamybos technologiju modernizavima Lietuvos pieno pramonė užsitikrino stabilias pozicijas užsienio rinkose. ES taikomos rinkos apsaugos priemonės didina perdirbėju pajamas, nors bemuitis rėžimas žymiai padidino konkurencija vidaus rinkoje. Sėkmingas problemu, kylanciu pieno gamybos ir perdirbimo sektoriuje, sprendimas priklauso nuo efektyvaus ES finansinės paramos panaudojimo... [to full text] / The primary purpose of this paper is to analyze the main problems in the Lithuanian dairy Industry caused by the integration into EU and the main ways of solving it. The fulfilled analysis in this Graduation paper shows that the main problems of milk production sector are the irrational structure of dairy farms, the law genetic productivity of cows and the non-explicated cooperation. All these factors reduce the incomes of milk producers and their possibilities to be engaged in milk production. The milk industry is one of the branches of Lithuanians food industry, which was first adapted into EU’s trade policy and started producing high quality dairy products. The high level of concentration of the industrial enterprise and the successful use of the investment to the modernization of the technology caused Lithuanian dairy industrial enterprises to have a steady position in the foreign market. On the one hand, the market safeguard which is used in EU increases the incomes of the dairy industrial enterprises, but the free trade regime on the other hand encourages higher competition level in the home trade.

In this study, possible cleaner production opportunities for a dairy processing facility are examined, considering the market milk production process. Cleaner production concept and its key tools of implementation were analyzed to build the basis of study. General production process and its resulting environmental loads are discussed by taking possible CP opportunities as the axis of study. A methodology is developed for cleaner production opportunity assessment in Milk Processing Facility of Atat&uuml / rk Orman Ciftligi. The methodology covers two major steps / preparation of checklists for assisting auditing and opportunity assessment / implementation of the mass balance analysis. For mass balance analysis, measurements and experimental analysis of the mass flows are utilized to determine the inputs and outputs. Prepared check lists are utilized to determine waste reduction options that could be implemented. Selected opportunities are evaluated considering its environmental benefits and economic feasibility.

ABSTRACT Effects of Milk Processing on the Milk Fat Globule Membrane Constituents Xiomara E. Elías-Argote The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. Cooling milk to 4 °C had a measureable effect on the MFGM composition, resulting in protein alterations, particularly to butyrophilin and adipophilin. Thermal treatments disturbed the native structures of molecules and increased the adsorption of milk and whey proteins on the globules, especially a-lactalbumin and b-lactoglobulin. As the heat intensity increased, the aggregation of fat globules became more pronounced due to protein interactions. Intrinsic MFGM proteins also varied in relative abundance during the processing steps. The concentrations of polar lipids did not change during processing, with the exception of phosphatidylserine, which decreased during the cooling and thermal treatments. Cold pasteurization (UV treatment) had a minimal effect on fat globules and MFGM proteins. Since the MFGM promises to deliver nutritional effects and more when included in food products, currently HTST pasteurization was shown to be the best method to process milk and obtain MFGM isolates for further supplementation.

The present study was aimed at understanding the high pressure (HP) processing-induced interactions of milk proteins in whey protein concentrate (WPC) solutions, in skim milk and in pure protein systems. The changes in milk proteins induced by heat treatments in the same systems under selected conditions were also evaluated. The main approach taken was to elucidate changes in the whey proteins in heat- and pressure-treated samples from common aliquots, under identical conditions, using various one-dimensional (1D) and two-dimensional (2D) polyacrylamide gel electrophoresis (PAGE) techniques in the absence or presence of a disulphide bond reducing agent. In some instances, the samples were also analysed using small deformation rheology, size exclusion chromatography (SEC) and transmission electron microscopy (TEM). The results of the present study indicated that, in general terms, heat treatment and HP treatment had common effects, i.e. denaturation and subsequent aggregation of whey proteins. Both heat treatment and HP treatment generated disulphide-bonded and hydrophobically bonded aggregates of whey proteins. However, the sensitivities of each of the whey proteins to heat treatment [immunoglobulin (Ig) > lactoferrin (LF) > bovine serum albumin (BSA) > β-laetoglobulin B (β-LG B) > β-LG A > α-lactalbumin (α-LA)] and pressure treatment (β-LG B > β-LG A > IgG > LF > BSA > α-LA) were considerably different. Also, HP treatment generated a comparatively greater proportion of smaller aggregates than did heat treatment. The effects of protein concentration, intensity of pressure treatment, holding time and pressurising temperature on whey protein aggregation in WPC solutions were investigated. The rate of aggregation of whey proteins increased with an increase in the concentration of protein in the WPC solution and the pressurising temperature. The combination of low protein concentration, mild pressure treatment (200 MPa) and low pressurising temperature (20°C) led to minimal loss of native-like and SDS-monomeric β-LG, whereas the combination of high protein concentration, severe pressure treatment (600 MPa) and higher pressuring temperature (40°C and higher) led to significant loss of both native-like and SDS-monomeric β-LG. The sensitivity of pressure-resistant whey proteins, such as α-LA and BSA, to the aggregation was significantly increased at pressurising temperatures of 40°C and higher. Self-supporting gels were formed when 8 or 12% (w/v) WPC solutions were pressure treated at 600-800 MPa. 20°C. Detailed analysis of the behaviour of the proteins during the formation of these gels revealed a novel pathway, suggesting that intermolecular disulphide bond formation occurred at high pressure but that hydrophobic association became important after the HP treatment. In the later part of the study, heat- and HP-induced interactions of caseins and whey proteins were studied in a more complex system, i.e. skim milk. With the application of modified PAGE techniques, it was possible to show that the high molecular weight disulphide-bonded aggregates that were formed by HP treatment of skim milk contained disulphide-linked complexes consisting of αS2-casein (αS2-CN) as well as κ-CN, β-LG and other whey proteins. The results showed that the effects of heat treatment and HP on the interactions of the caseins and whey proteins in milk were significantly different. The accessibility of αS2-CN and the formation of complexes involving αS2-CN, κ-CN and whey proteins in the HP-treated milk, as demonstrated using the modified 2D PAGE technique, and as explained by possible proposed reactions of the caseins and whey proteins in pressure-treated milk, was an important finding of the present study. Finally, a study on the effects of HP treatment in model systems using pure proteins in solution, both singly or in binary and ternary combinations, generated very useful information and clarified the role of each protein in pressure-induced aggregation and interactions of milk proteins in complex systems such as WPC and milk. It was found that the reactions of β-LG were not significantly affected by other proteins such as α-LA or BSA, but that the presence of β-LG in the system catalysed the reactions of other proteins such as α-LA or BSA.

Lactose represents approximately one third of the total solids in bovine milk. In the dairy industry, lactose is recovered from whey and whey permeates using a crystallisation process that involves both evaporation and a cooling stage. A good understanding of the lactose crystallisation kinetics enables both these processes to be operated at conditions that maximise the yield and minimise capital and processing costs. This study has looked at the nucleation and growth kinetics of the lactose crystallisation process. A model has been produced that can accurately predict the changing concentration profile as lactose is removed, via growth, from an industrial solution. This model incorporated the available literature information and expanded on it where required. The primary nucleation of alpha lactose monohydrate was investigated on the laboratory scale. The work identified the changing relationship, which occurs with increasing supersaturation, as lactose nucleation moves from being dominated by the heterogeneous mechanism to the homogenous mechanism. The absolute supersaturation at which the mechanism changes was found not to be affected by the solution temperature and agitation rate; however the presence of impurities lowered the supersaturation required for homogeneous nucleation. The effect of mixing on the primary nucleation rate was studied in a Rushton turbine agitated vessel and through a Venturi. Increasing the agitation rate increased the frequency of activated molecular collisions but the critical nucleus size remained constant. A strong correlation was found, for both mixing systems, between the nucleation rate and the frequency of vortex shedding.

Made available in DSpace on 2014-06-11T19:27:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-07-14Bitstream added on 2014-06-13T20:35:32Z : No. of bitstreams: 1 santos_ss_me_jabo.pdf: 560994 bytes, checksum: b6007a23b1c54664298b50a409bb2bc6 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / O leite é um alimento altamente nutritivo e excelente substrato para a multiplicação de microrganismos. Os estafilococos estão entre os principais contaminantes do leite, seja em decorrência da mastite ou de falhas de higienização. A contaminação do leite pode favorecer a adesão bacteriana sobre superfícies com a formação de biofilmes, cujos fragmentos podem se desprender e contaminar o produto durante o processo de beneficiamento, o que representa um risco à saúde do consumidor. Tendo isto em foco, objetivou-se o presente estudo, em uma micro-usina do Estado de São Paulo, a fim de investigar a presença e formação de biofilme por Staphylococcus spp, antes e após o processo de higienização. Colheu-se o total de 60 amostras por meio de suabes, antes e após o processo de higienização, das superfícies do tanque de recepção, do tanque de estocagem de leite cru, da tubulação de saída do pasteurizador, do tanque de estocagem de leite pasteurizado, e da tubulação da máquina de envase. Foram colhidas, ainda, amostras de leite no tanque de recepção, no tanque de estocagem de leite cru, na tubulação de saída do pasteurizador e amostras de leite envasado, assim como das embalagens plásticas vedadas e vazias, utilizadas para o envase do leite pasteurizado. Dentre 41 estirpes de Staphylococcus spp isoladas, 16 (39,0%) mostraram-se positivas na prova da coagulase, enquanto que 25 (61,0%) foram negativas. Por meio de análise genotípica, com a técnica de Reação em Cadeia da Polimerase (PCR), pode-se observar que, dentre as 16 estirpes coagulase positivas, quatro (25%) apresentavam o gene icaA e 16 (100%) possuíam o gene icaD. Dentre as 25 estirpes coagulase negativas, 11 (44%) possuíam o gene icaA e 25 (100%) possuíam o gene icaD. Visualizou-se, por meio da microscopia eletrônica de varredura... / Milk is a highly nutritious food and excellent substrate for the multiplication of microorganisms. Staphylococci are one of the major contaminants of milk whether due to mastitis or hygiene failures in cleaning. Milk contamination may encourage bacterial adherence on surfaces with the formation of biofilms, whose fragments can detach and contaminate the product during beneficial processing, which represents a health risk to the consumers. With this in focus as the objective of this present study, to investigate the presence and formation of biofilm of Staphylococcus spp before and after the cleaning process in a micro-dairy plant in São Paulo State. A total of 60 swab samples were collected before and after the cleaning process from the reception tank surfaces, the raw milk storage tank storage, the pasteurizer outlet pipe, the pasteurized milk storage tank, and the filling machine. Further samples were collected of the milk in the receiving tank, the raw milk storage tank, from the pasteurizer outlet pipe, and packaged milk, as well as the empty sealed plastic packaging used for packaging the pasteurized milk. Of the 41 strains of isolated Staphylococcus spp, 16 (39.0%) indicated positive in the coagulase test, while 25 (61.0%) were negative. Through genetic analysis, using the Polymerase Chain Reaction (PCR) technique, it was observed that within the 16 strains of coagulase-positive, four (25%) presented the gene icaA and 16 (100%) had the gene icaD. Of the 25 strains of coagulase-negative, 11 (44%) had the gene icaA and 25 (100%) had the gene icaD. It was seen using a scanning electron microscope the start of bacteria adhesion and the formation of biofilm for all the isolated strains. From the obtained results it was possible to see evidence to the potential risk to the health of the consumer represented... (Complete abstract click electronic access below)

Bovine milk contains a variety of endogenous peptides, partially formed by milk proteases that may exert diverse bioactive functions. Milk storage allows further protease activities altering the milk peptidome, while processing, e.g., heat treatment can trigger diverse chemical reactions, such as Maillard reactions and oxidations, leading to different posttranslational modifications (PTMs). The influence of processing on the native and modified peptidome was studied by analyzing peptides extracted from raw milk (RM), ultra-high temperature (UHT) milk, and powdered infant formula (IF) by nano reversed-phase liquid chromatography coupled online to electrospray ionization (ESI) tandem mass spectrometry. Only unmodified peptides proposed by two independent software tools were considered as identified. Thus, 801 identified peptides mainly originated from αS- and β-caseins, but also from milk fat globular membrane proteins, such as glycosylation-dependent cell adhesion molecule 1. RM and UHT milk showed comparable unmodified peptide profiles, whereas IF differed mainly due to a higher number of β-casein peptides. When 26 non-enzymatic posttranslational modifications (PTMs) were targeted in the milk peptidomes, 175 modified peptides were identified, i.e., mostly lactosylated and a few hexosylated or oxidized peptides. Most modified peptides originated from αS-caseins. The numbers of lactosylated peptides increased with harsher processing.

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