Current and future prospects of milk quality from
the Finnish dairy industry point of view

Nousiainen, Juha; Laitinen, Heikki; Mäkelä, Anna R.; Brofeldt, E.

doi:10.22358/jafs/74202/2007

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…In response to consumer demands, the processing industry also has a growing interest in additional milk quality parameters relating to environmental considerations, animal welfare and food safety and traceability [ 2 , 52 , 57 ].…”

Section: The Importance Of Milk Qualitymentioning

confidence: 99%

Global trends in milk quality: implications for the Irish dairy industry

2009

Ir Vet J

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The quality of Irish agricultural product will become increasingly important with the ongoing liberalisation of international trade. This paper presents a review of the global and Irish dairy industries; considers the impact of milk quality on farm profitability, food processing and human health, examines global trends in quality; and explores several models that are successfully being used to tackle milk quality concerns. There is a growing global demand for dairy products, fuelled in part by growing consumer wealth in developing countries. Global dairy trade represents only 6.2% of global production and demand currently outstrips supply. Although the Irish dairy industry is small by global standards, approximately 85% of annual production is exported annually. It is also the world's largest producer of powdered infant formula. Milk quality has an impact on human health, milk processing and on-farm profitability. Somatic cell count (SCC) is a key measure of milk quality, with a SCC not exceeding 400,000 cells/ml (the EU milk quality standard) generally accepted as the international export standard. There have been ongoing improvements in milk quality among both established and emerging international suppliers. A number of countries have developed successful industry-led models to tackle milk quality concerns. Based on international experiences, it is likely that problems with effective translation of knowledge to practice, rather than incomplete knowledge per se, are the more important constraints to national progress towards improved milk quality.

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Section: The Importance Of Milk Qualitymentioning

confidence: 99%

Global trends in milk quality: implications for the Irish dairy industry

2009

Ir Vet J

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“…This period is slightly more extensive than the product shelf-life. In fact, the prediction could apply to different conditions [49]; that is, prediction of the product's life span from the design stage, or prediction of the total product life span for a product aliquot coming out of the production chain.…”

Section: Development Of Modeling Systems In the Food Industrymentioning

confidence: 99%

Predictive Modeling of Microbial Behavior in Food

STAVROPOULOU

Bezirtzoglou

2019

Foods

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Microorganisms can contaminate food, thus causing food spoilage and health risks when the food is consumed. Foods are not sterile; they have a natural flora and a transient flora reflecting their environment. To ensure food is safe, we must destroy these microorganisms or prevent their growth. Recurring hazards due to lapses in the handling, processing, and distribution of foods cannot be solved by obsolete methods and inadequate proposals. They require positive approach and resolution through the pooling of accumulated knowledge. As the industrial domain evolves rapidly and we are faced with pressures to continually improve both products and processes, a considerable competitive advantage can be gained by the introduction of predictive modeling in the food industry. Research and development capital concerns of the industry have been preserved by investigating the plethora of factors able to react on the final product. The presence of microorganisms in foods is critical for the quality of the food. However, microbial behavior is closely related to the properties of food itself such as water activity, pH, storage conditions, temperature, and relative humidity. The effect of these factors together contributing to permitting growth of microorganisms in foods can be predicted by mathematical modeling issued from quantitative studies on microbial populations. The use of predictive models permits us to evaluate shifts in microbial numbers in foods from harvesting to production, thus having a permanent and objective evaluation of the involving parameters. In this vein, predictive microbiology is the study of the microbial behavior in relation to certain environmental conditions, which assure food quality and safety. Microbial responses are evaluated through developed mathematical models, which must be validated for the specific case. As a result, predictive microbiology modeling is a useful tool to be applied for quantitative risk assessment. Herein, we review the predictive models that have been adapted for improvement of the food industry chain through a built virtual prototype of the final product or a process reflecting real-world conditions. It is then expected that predictive models are, nowadays, a useful and valuable tool in research as well as in industrial food conservation processes.

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Milk Quality and Processing

Mucchetti¹,

Zambrini²

2017

Advances in Dairy Products

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Current and future prospects of milk quality from the Finnish dairy industry point of view

Cited by 3 publications

References 14 publications

Global trends in milk quality: implications for the Irish dairy industry

Global trends in milk quality: implications for the Irish dairy industry

Predictive Modeling of Microbial Behavior in Food

Milk Quality and Processing

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