Traceability In The Dairy Industry In Europe

Author : Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi
Publisher : Springer
Page : 160 pages
File Size : 52,8 Mb
Release : 2018-10-04
Category : Technology & Engineering
ISBN : 9783030004460

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Traceability in the Dairy Industry in Europe by Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi Pdf

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.

Author : Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat
Publisher : Springer
Page : 55 pages
File Size : 45,8 Mb
Release : 2019-06-05
Category : Technology & Engineering
ISBN : 9783030225537

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Quality Systems in the Food Industry by Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat Pdf

This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

Author : Ashutosh Kumar Shukla
Publisher : Springer Nature
Page : 288 pages
File Size : 41,9 Mb
Release : 2022-01-19
Category : Medical
ISBN : 9789811671968

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Food Packaging: The Smarter Way by Ashutosh Kumar Shukla Pdf

This book reviews the science and technology of food packaging and covers the potential innovations in the food packaging sector. At the same time, it highlights the issues and prospects for linking the laboratory research to the market. In addition to typical packaging requirements such as food quality, shelf life, protection, communication, and marketing, the book emphasizes the need for novel packaging materials, including biodegradable packaging for a variety of food products. A wide range of food products has been kept in focus and includes animal-based food products such as dairy products and sea foods. The book presents the next level of packaging solutions i.e., smart packaging with the applications of potential tools such as intelligent and active packaging, and includes the latest research on emerging digital technologies for packaging development, assessment, and acceptability. It further highlights the strategies including blends, reinforcing agents, cold plasma, UV light applications, chemical, and enzymatic methods and explores the new opportunities leading to improvement in the packaging performance. Smart freshness indicator applications, including gas and time-temperature indicators for quality and safety of packaged products, have been covered in detail. The book also includes the functional characteristics of edible films and coatings, including their bioactive characteristics. Finally the book presents the rules and regulation related to packaging.

Author : Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo
Publisher : Springer
Page : 52 pages
File Size : 54,5 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9783030225568

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Maillard Reaction in Foods by Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo Pdf

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Author : Suresh D. Sharma,Arpan R. Bhagat,Salvatore Parisi
Publisher : Springer
Page : 54 pages
File Size : 41,7 Mb
Release : 2019-04-09
Category : Technology & Engineering
ISBN : 9783030146511

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Raw Material Scarcity and Overproduction in the Food Industry by Suresh D. Sharma,Arpan R. Bhagat,Salvatore Parisi Pdf

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.

Author : Peter de Jong
Publisher : John Wiley & Sons
Page : 197 pages
File Size : 40,7 Mb
Release : 2013-01-16
Category : Technology & Engineering
ISBN : 9781118489475

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Sustainable Dairy Production by Peter de Jong Pdf

This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades

Author : Candela Iommi
Publisher : Springer Nature
Page : 84 pages
File Size : 46,9 Mb
Release : 2021-03-19
Category : Technology & Engineering
ISBN : 9783030696146

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Chemistry and Safety of South American Yerba Mate Teas by Candela Iommi Pdf

This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: ‘yerba mate’ (Argentina), ‘chimarrão’ (Brazil), and others. Ilex paraguariensis and its teas (also referred to as ‘mate teas’) are well known because of their alleged pharmacological effects in numerous common conditions, including obesity, osteoporosis, constipation, arthritis, and hypertension. These effects are generally ascribed to yerba mate teas because the botanical species contains bioactive and stimulating substances like caffeine (originally dubbed ‘mateine’), various alkaloids, and several phenolic acids. Interestingly, the chemical profiles of these teas can fluctuate over time, creating serious production problems. As a result, it is difficult to reliably determine their safety and health effects on humans. In response to the global interest in these products, this book offers a reference guide to ‘yerba mate’/‘chimarrão’ teas. It analyzes their chemical profiles, discusses their bioactive features, and addresses their safety and health effects. In addition, since the cultural heritage of yerba mate has greatly contributed to its international success, the book also provides information on its historical legacy, regulatory aspects, and the global market.

Author : Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Woodhead Publishing
Page : 387 pages
File Size : 46,7 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9780128204795

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Dairy Foods by Adriano Gomes Da Cruz,Chaminda Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian Pdf

Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses. Offers a comprehensive accounting on the latest analytical methods used in the dairy industry Focuses on the processing of dairy foods, including emerging and novel dairy products with low sodium and sugar contents Sourced from a team of editors with relevant expertise in dairy food processing

Author : Anonim
Publisher : Unknown
Page : 120 pages
File Size : 51,8 Mb
Release : 1986
Category : Agricultural subsidies
ISBN : UIUC:30112019033254

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European Community Dairy Sector by Anonim Pdf

Author : Roland E. Williams
Publisher : Food & Agriculture Org.
Page : 188 pages
File Size : 41,7 Mb
Release : 1997
Category : Agriculture
ISBN : 925104080X

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The Political Economy of the Common Market in Milk and Dairy Products in the European Union by Roland E. Williams Pdf

Author : Moawiya A. Haddad,Mohammed I. Yamani,Da'san M.M. Jaradat,Maher Obeidat,Saeid M. Abu-Romman,Salvatore Parisi
Publisher : Springer Nature
Page : 68 pages
File Size : 44,7 Mb
Release : 2021-02-02
Category : Technology & Engineering
ISBN : 9783030668204

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Food Traceability in Jordan by Moawiya A. Haddad,Mohammed I. Yamani,Da'san M.M. Jaradat,Maher Obeidat,Saeid M. Abu-Romman,Salvatore Parisi Pdf

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At present, traceability is just one of the many requirements the food industry is forced to meet. The topic can be approached from various angles: regulation, technological perspectives, food business operators, packaging manufacturers, software producers, and consumer views. In addition, traceable food products provide an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and traditions can make a unique and valuable contribution to future developments in this area. In this regard, Jordanian foods offer a prime example. This book examines three traditional products from different viewpoints, paying special attention to their chemical composition, the identification of raw materials, preparation procedures, and traceability. The book begins with a more general discussion on food traceability without detailed regional implications, while the second chapter discusses the product hummus in its many versions. In turn, the third and fourth chapters focus on two fermented dairy products, labaneh and jameed, and their connections with the Mediterranean diet. The book offers a valuable reference guide to many traditional/historical products in the Middle East, with a particular focus on traceability matters and solutions.

Author : Moawiya A. Haddad,Mohammed I. Yamani,Saeid M. Abu-Romman,Maher Obeidat
Publisher : Springer Nature
Page : 61 pages
File Size : 47,9 Mb
Release : 2021-08-21
Category : Technology & Engineering
ISBN : 9783030798208

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Chemical Profiles of Selected Jordanian Foods by Moawiya A. Haddad,Mohammed I. Yamani,Saeid M. Abu-Romman,Maher Obeidat Pdf

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region’s historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region’s historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.

Author : Anonim
Publisher : Unknown
Page : 146 pages
File Size : 48,6 Mb
Release : 1990
Category : Business & Economics
ISBN : STANFORD:36105034081732

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Europe's Dairy Industry by Anonim Pdf

Author : Ara Kanekanian
Publisher : John Wiley & Sons
Page : 472 pages
File Size : 52,5 Mb
Release : 2014-04-09
Category : Technology & Engineering
ISBN : 9781118635087

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Milk and Dairy Products as Functional Foods by Ara Kanekanian Pdf

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

Author : Anke Hertz
Publisher : Unknown
Page : 0 pages
File Size : 40,7 Mb
Release : 2018-07-13
Category : Dairy farming
ISBN : 1536139696

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Dairy Farming by Anke Hertz Pdf

According to the European legislation (Regulation EC No 853/2004), the food business operators collecting raw milk intended for the production of milk and dairy products must ensure compliance with certain health requirements for the animals. The animals must not show any symptoms of infectious diseases transmittable to humans, or signs of diseases of the udder or the genital tract that could contaminate milk. Furthermore, they must belong to a holding free or officially free of tuberculosis and brucellosis, and no unauthorized substances or authorized drugs must have been administered without respect to the withdrawal period. Dairy Farming: Operations Management, Animal Welfare and Milk Production presents a study with the goal of evaluating the compliance with the mentioned criteria in milk samples collected from 100 different dairy farms located in Central Italy. Additionally, under European milk quotas, dairy farms in Europe were limited in the amount of milk they could produce. While quotas were gradually increased over the past four decades, European milking quotas were completely abolished in April 2015 to help meet an expected 20% increase in the global consumption of milk and dairy products by 2050. With this, European dairy farmers can freely expand milk production based upon expected milk prices controlled by open market supply and demand. The authors present a review focused on milk production forecasting models and data variation from a past and future perspective. A comprehensive review of model applications and comparisons from studies over the past two decades is carried out, and both classical and modern methods are reviewed analysed. The concluding review focuses on scientific LCA studies conducted on a variety of different milk production systems, including the treatment of milk co-products, different allocation methods, the assessment of environmental impacts caused by fertilizers and agrochemicals in feed grain production and in the different stages of milk production. However, the methodology requires a higher degree of standardization, especially for the analysis of complex agricultural and livestock systems and their various forms and characteristics.