Anticipating market effects of new uses for whey and evaluating returns to research and development

As U.S. dairy farms continue to become more productive, increasing demand is a key to improved economic prospects for the dairy industry. One way to expand demand for dairy products is to find new, economically viable uses for milk. Ex ante economic analysis of new uses for agricultural products anticipates the potential market effects of innovations, and provides a basis for evaluating investment in research and development and setting research priorities. This study evaluated potential economic effects of new applications of films and coatings made from whey protein. An economic simulation model was used to predict the likely effects of the innovations on dairy markets. Cost comparisons with existing technologies and interviews with industry officials were the basis for evaluating potential for commercial adoption of the innovations. The economic simulation model traces the projected increased demand for whey through the markets for dairy products and milk. The associated increased demand for milk could result in benefits to U.S. milk producers of $123.0 million in present value terms, compared to a research cost of $ 4.9 million, with the dairy industry, consumers, and taxpayers all contributing. Interpreting the cost of the research program as an investment on behalf of milk producers, the benefits to producers from development of new whey uses represent an annual rate of return between 28 and 33%. These results are useful for evaluating further investment in the whey research program. The methods illustrated here are applicable to the evaluation of a wide range of research and promotion efforts.     

PROSPECTS FOR DAIRY PRODUCTION AND CONSUMPTION IN THE UNITED KINGDOM

Future developments in milk production and consumption until the end of the century and the gradual but steady changes in the structure of the dairy industry since the 1950s are discussed. The decline in herd numbers and corresponding increase in herd size are considered and the yield potential predicted. Hopes of increasing consumption of milk and its products on the Continent and the need to expand the market for milk and dairy products is stressed.     

品牌建设需要新思维

<正> 对于乳品企业来说,由于企业在短期内高速发展,企业的品牌管理与企业环境与规划、市场营销、消费心理、资本运营等构成了复杂的系统,品牌管理面临越来越复杂的环境。 做大企业规模,做大市场份额,做大企业名气是乳品企业发展的“三大衰败”模式。而在品牌定位、价值塑造方面有迷     

Invited review: Potential antiobesity effect of fermented dairy products

The growing prevalence of obesity affects millions of people around the world and has gained increased attention over the years because it is associated with the development of other chronic degenerative diseases. Different organizations recommend lifestyle changes to treat obesity; nevertheless, other strategies in addition to lifestyle changes have recently been suggested. One of these strategies is the use of probiotics in fermented dairy products; however, a need exists to review the different studies available related to the potential antiobesity effect of these products. Because probiotic fermented dairy products that support weight management are not available in the market, there is a great opportunity for the development of functional dairy products with new lactic acid bacteria that may present this added health benefit. Thus, the purpose of this overview is to highlight the importance of probiotic fermented dairy products as potential antiobesogenic functional foods and present in vitro and in vivo studies required before this kind of product may be introduced to the market. Overall, most studies attributed the antiobesity effect of fermented dairy foods to the probiotic strains present; however, bioactive peptides released during milk fermentation may also be responsible for this effect.     

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have anticancer, anti-atherogenic, antidiabetic, and antiobesity effects for human health. Separating milk fat into fractions has been accomplished to provide specific fractions to improve butter spreadability, modulate chocolate meltability, and provide texture for low-fat cheeses.     

免疫乳的研究与开发利用

免疫乳是一种新概念天然保健食品。本文对免疫乳和与其相关的初乳的概念、主要生理活性成份、生理作用以及国内外研究开发历史和现状进行了综述。93年起，我国一些科研工作者开始对免疫乳及其制品进行了较为深入的研究和中试开发。目前国内已有普通初乳产品，但尚无真正意义上的免疫乳制品生产。认为免疫乳及其制品具有很大的发展前景。     

Summary of Dairy Food Research Priorities Identified at the National Workshop on Research Opportunities

Over 130 invited representatives primarily from the dairy industry spent 2 d identifying opportunities for dairy food research. They presented opinions on the most promising directions for dairy food research. Three major categories were identified: dairy food quality, efficiency of processing, and new product development. These categories and the program areas under them are recognized as a major factor in guiding the expanded dairy food research effort toward enhancing the competitive qualities of domestic dairy products in the food market.     

Invited review: A 2020 perspective on pasture-based dairy systems and products

Grazing pasture is the basis for dairy production systems in regions with temperate climates, such as in Ireland, New Zealand, parts of Australia, the United States, and Europe. Milk and dairy products from cows on pasture-based farms predominantly consuming fresh grazed grass (typically classified as “grass-fed” milk) have been previously shown to possess a different nutrient profile, with potential nutritional benefits, compared with conventional milk derived from total mixed ration. Moreover, pasture-based production systems are considered more environmentally and animal welfare friendly by consumers. As such, there is significant potential for market capitalization on grass-fed dairy products. As competition in this space increases, the regulations of what constitutes as grass-fed vary between different regions of the world. With this in mind, there is a need for clear and independently accredited grass-fed standards, defining the grass-fed criteria for labeling of products as such, subsequently increasing the clarity and confidence for the consumer. This review outlines the numerous effects of pasture production systems on dairy product composition, nutritional profile, and sustainability, and highlights potential future methods for authentication.     

浅析乳业现状、潜在发展瓶颈及对策

针对国内外企业纷纷抢抓鲜乳及乳制品消费发展迅猛这个新的经济增长点，大量资金流向乳业，但资源环境、质量控制、管理水平等能否提供有效的配置，对消费者需求的感应程度是否准确，转型企业有无竞争优势，对市场的适应性等令人关注问题，分析了乳品市场空前繁荣下潜在的制约瓶颈，多方位地探讨了乳业持续发展的对策。     

从中国乳业发展现状看乳品企业竞合的必要性

<正>中国乳业发展面临的现状是:消费者乳品消费知识较为欠缺,整体消费水平较低,局部市场饱和;消费者对行业的信任程度低;竞争激烈,价格战是主要竞争手段;行业毛利率下降。本文认为,在当前的市场环境下,要大力传播乳品消费知识,树立良好行业形象,进一步做大乳品市场,需要业内企业由竞争走向竞合,在竞争中合作做大乳品市场,以利于更好地竞争。     

Changing pace in food science and technology: Examples from dairy science show how descriptive knowledge can be transferred into predictive knowledge

The food industry faces the challenge of shorter product life cycles and a market that is increasingly competitive. In such an environment, food science should provide the knowledge that can help reduce development cycles for processes and products. To achieve this goal, food science needs to combine the knowledge of physical and biological processes with the potential of expanding computer technology. Examples taken from dairy research illustrate how predictive knowledge can be developed and applied for accelerating product and process development.     

Symposium review: Genomic investigations of flavor formation by dairy microbiota

Flavor is one of the most important attributes of any fermented dairy product. Dairy consumers are known to be willing to experiment with different flavors; thus, many companies producing fermented dairy products have looked at culture manipulation as a tool for flavor diversification. The development of flavor is a complex process, originating from a combination of microbiological, biochemical, and technological aspects. A key driver of flavor is the enzymatic activities of the deliberately inoculated starter cultures, in addition to the environmental or “nonstarter” microbiota. The contribution of microbial metabolism to flavor development in fermented dairy products has been exploited for thousands of years, but the availability of the whole genome sequences of the bacteria and yeasts involved in the fermentation process and the possibilities now offered by next-generation sequencing and downstream “omics” technologies is stimulating a more knowledge-based approach to the selection of desirable cultures for flavor development. By linking genomic traits to phenotypic outputs, it is now possible to mine the metabolic diversity of starter cultures, analyze the metabolic routes to flavor compound formation, identify those strains with flavor-forming potential, and select them for possible commercial application. This approach also allows for the identification of species and strains not previously considered as potential flavor-formers, the blending of strains with complementary metabolic pathways, and the potential improvement of key technological characteristics in existing strains, strains that are at the core of the dairy industry. An in-depth knowledge of the metabolic pathways of individual strains and their interactions in mixed culture fermentations can allow starter blends to be custom-made to suit industry needs. Applying this knowledge to starter culture research programs is enabling research and development scientists to develop superior starters, expand flavor profiles, and potentially develop new products for future market expansion.     

Market and marketing of functional food in Europe

In the paper an overview is given about the market situation of Functional Food in Europe. The global market of Functional Food is estimated up to 33 billion US$, the respective market estimations for Europe exceed 2 billion US$, representing less than 1% of the European food market. Functional dairy products are the key product sector accounting for sales of around 1.35 billion US$ in 1999 in Europe. Mostly multinational food companies as well as international suppliers profit from the market growth of Functional Food. A limited number of small and medium-sized companies is active in market niches or offer “me-too” products. Specific efforts in nutritional research, product development and marketing are necessary to realise long-lasting market success of Functional Food products. Therefore the market is characterised by a high rate of product failures. General success factors for the marketing of food (like tasty products, convenience, variety) play a crucial role in Functional Food as well.     

欧洲功能性食品的市场及销售情况

功能性食品的全球市场总额大约有33亿美元,欧洲市场大约有2亿美元,占欧洲食品市场交易额的不到1%。1999年,欧洲功能性日常食品的关键产品销售额大约为1.35亿美元。不少跨国食品公司的利润随着功能食品销售量的增长而增加。一小部分小型和中型公司在夹缝中生存或走仿制之路。营养学研究表明,功能性食品若要具有长期成功的市场必须依赖于产品的开发和销售。一般市场成功的因素(可口、便利、多样)在功能性食品销售中也有重要的作用。     

国际奶业市场的最新动态与趋势

近期,在南京举办的"第五界中国国际奶业展览会及高层论坛"中,恒天然商贸(上海)有限公司中国商务发展部总经理郭学研先生为大会做了题为"变化中的世界奶业市场——过去、现在和将来"的报告,具体分析了国际奶业市场的最新动态与趋势。郭先生从需求和供应两个基本方面着手分析,具体涉及到了消费水平、产品结构、气候变化、饲料价格、出口补贴和征税以及汇率等多方面的影响。     

ADSA Foundation Scholar Award: Trends in culture-independent methods for assessing dairy food quality and safety: Emerging metagenomic tools

Enhancing the quality and safety of dairy food is critical to maintaining the competitiveness of dairy products in the food and beverage market and in reinforcing consumer confidence in the dairy industry. Raw milk quality has a significant effect on finished product quality. Several microbial groups found in raw milk have been shown to adversely affect the shelf life of pasteurized milk. Current microbiological criteria used to define milk quality are based primarily on culture-dependent methods, some of which are perceived to lack the desired sensitivity and specificity. To supplement traditional methods, culture-independent methods are increasingly being used to identify specific species or microbial groups, and to detect indicator genes or proteins in raw milk or dairy products. Some molecular subtyping techniques have been developed to track the transmission of microbes in dairy environments. The burgeoning “-omics” technologies offer new and exciting opportunities to enhance our understanding of food quality and safety in relation to microbes. Metagenomics has the potential to characterize microbial diversity, detect nonculturable microbes, and identify unique sequences or other factors associated with dairy product quality and safety. In this review, fluid milk will be used as the primary example to examine the adequacy and validity of conventional methods, the current trend of culture-independent methods, and the potential applications of metagenomics in dairy food research.     

Review of the applications of metabolomics approaches in dairy science: From factory to human

Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.     

Chilled Milk-based Desserts as Emerging Probiotic and Prebiotic Products

Nowadays, food companies are endeavoring to differentiate their products through creative segmentation and positioning strategies based on superior functionality and quality. Some kinds of dairy desserts have shown a great market potential, as a function of consumers interested in healthier and functional products with fine taste and mouthfeel. In this context, chilled dairy desserts are emerging as attractive options for the incorporation of probiotic cultures and prebiotic ingredients, as seen in the previous launches from the food industry, as well as in the growing number of scientific studies dealing with this subject published in the last years. The main aspects involved in the development of probiotic and/or prebiotic dairy desserts for storage under refrigerated conditions are presented in this review.     

呼和浩特市休闲和传统乳制品糊精掺入量检测调查

从呼和浩特市采集44份休闲和传统乳制品进行了糊精含量检测.25个声称使用糊精的休闲乳制品糊精含量为3-16g/100g;未声称添加糊精样品19份,其中,8份休闲乳制品和3份传统乳制品有糊精检出（0.6-13.6g/100g）;8份未检出糊精样品均为传统乳制品.呼市休闲乳制品糊精填充严重超过了改进品质目的,两类乳制品均有糊精掺假现象.这种低成本和鱼目混珠的生产经营不仅危害消费者利益,也严重破坏了传统乳制品市场.笔者认为,同液态奶和乳粉等大宗乳制品一样,我区、我国现代休闲和传统乳制品生产经营需要规范化,以促进这两类乳制品市场等健康发展、保护消费者权益.     

乳品中邻苯二甲酸酯类塑化剂的检测与安全控制研究进展

乳品是合理膳食的重要组成部分，是人类重要的营养源之一。乳品从生产到上市需要经过多重环节，极易在生产、加工以及包装过程中受到塑化剂的污染，需要引起重点关注。邻苯二甲酸酯(phthalates, PAEs)类化合物是最常用的塑化剂之一，能够提高材料的耐久性和弹性，但由于PAEs和塑料基质连接不够紧密，可从基质迁移到环境或食品中，因此有必要对乳品中的PAEs进行检测和风险评估。本文阐述了乳品中塑化剂的来源和危害，介绍了PAEs在国内外采集工具、护理品、食品中的限量要求，针对乳品中PAEs的多种检测方法展开文献调研，包括气相色谱法、液相色谱-串联质谱法、免疫分析法等，通过总结、归纳、比较现阶段各类方法的优缺点，以及适用情况和场合，以期为不同需求的乳品中塑化剂检测提供有效的方法选择。