AUTOMATION IN DAIRYING: NEW DEVELOPMENTS

W. ROSSING^a), S. DEVIR, P.H. HOGERWERF, A.H. IPEMA, J.H.M. METZ
^a) Institute of Agricultural and Environmental Engineering (IMAG-DLO), Wageningen, The Netherlands

Review paper
Language: English

ABSTRACT
The development of systems for the detection and monitoring of sick cows and cows in oestrus are important features for improving the farm management. Sensors are available now for the in-line detection of mastitis and cows in oestrus. The in-line monitoring of milk quality and milk composition allows the farmer to optimize the individual feeding of high-yielding cows and to separate milk with a certain protein content. In-line measuring of the fat and protein contents can replace the time-consuming sampling done by the milk recording organizations. Equipment for automatically attaching milking units has been developed in various countries. In the Netherlands, IMAG-DLO has been conducting experiments on its experimental farm since 1990, to investigate the potential of a fully automated milking system. These experiments have ascertained the technical performance of the system, the efficacy of a selection unit for controlling the cow traffic, the impact of the selection units and AMS on cow behaviour and welfare, as well as the effects of more frequent milking on milk production and milk composition. Three Dutch firms have developed automatic milking systes and two (Prolion and Lely) have currently about 30 installations actually working on farms. In England, France and Germany similar sytems are being tested under laboratory conditions.

SOME ASPECTS ON GMPs IN FOOD INDUSTRY

B. VON BOCKELMANN^a)
a) von Bockelmann Hygiene, Linnévägen 4, 232 52 Äkarp, Sweden

Review paper
Language: English

ABSTRACT
Good manufacturing practices (GMPs) intend to safeguard the production of food products thus rendering the operation more effective. GMPs have a very wide scope, including the environment in which the factory is placed, the premises, the building, product flow, management, organisation, equipment, the installation of the equipment, quality control, and quality assurance. Avoidance of unnecessary chemical, physical, and microbiological contamination is possible only if the above factors are considered. Some aspects on above subjects are discussed, including a very short presentation of the HACCP (Hazard Analysis Critical Control Point) concept.

FACTORS THAT INFLUENCE MILKING QUALITY WITH DIFFERENT TYPE OF MILKING DEVICES

L. TOTH^a), P. SEMBERY, J. BAK
^a) Gödölõ University of Agriculture

Original scientific paper
Language: English

ABSTRACT
In laboratory conditions several parameters of the milking apparatus were determined. Those parameters are fundamental regarding the milk quality. The laboratory investigations revealed that a quite simple structured milking unit can be assembled and that can be used to milk intensive milk producing cow herds. It is not inevitable to use different complicated and expensive electric automatic units. It is practicable to continue investigations the effect of the modified parameters in laboratory, first of all in relation with cleanability.

Key words: laboratory, parameters, milking machines, quality of milking.

THE INFLUENCE OF RAW MATERIAL ON THE MICROSTRUCTURE OF PROCESSED CHEESE

Emilija STOJANOVIĆ^a), Zora MIJAČEVIĆ, M. BOKOROV
^a) DD Mlekara "Odžačanka", Jole Ribara bb, 25250 Odžaci, Jugoslavija

Professional paper
Language: English

ABSTRACT
Processed cheese is produced from different kinds of cheese mixture. Cheeses of different quality and ripeness are put into the mass for melting. The purpose of this study was to state whether cheese with the increased acidity has any influence on the processed cheese microstructure. The masses for melting were prepared with addition of cheese with the increased acidity of 15%, 25% and 45%. On the photos taken by electronic microscope (SEM), it is seen that there is difference in the microstructure of the processed cheese produced with different percentage of increased acidity cheese addition. The processed cheese with greater quantity of the cheese with the increased acidity has rougher structure, greater ² empty² spaces and sharper edges of these ² empty² spaces. The quantity of cheese with increased acidity added into the mass for melting influenced the microstructure of the processed cheese produced both in continual and discontinue production process.

ADVANTAGES AND DISADVANTAGES OF DIRECT INPUT AND COMPUTER PROCESSING OF RAW MILK QUALITY DATA

V. PIPAN^a)
a) Univ. of Ljubljana, Vet. fak., Gerbičeva 60, SI-1000 Ljubljana, Slovenia

Professional paper
Language: Slovene

ABSTRACT
The condition for quality milk products is the quality of raw milk. By means of modern information technology it was aimed to improve the reliability of analyses and reduce necessary time from sampling to final result. It was established that the best results can be achieved by bar code identification of owners and direct INPUT of the analyses data. System disables the switch of individual samples and reduces the influence of human factor on results. Disadvantage of the method presents relatively high initial investment (hardware and software) and training of personnel. During two year operation it was realized that investment is ignorable because of increased confidence of milk producers to results obtained.

Key words: cattle, milk, information science, milk sampling.

RESPONSIBILITY FOR THE COMPUTER CONTROLLED TECHNOLOGY REQUESTS RELIABLE ENGINEERING SOLUTIONS

E. VALINGER^a), D. KOSIČ, N. TABORŠAK, B. FAJDIGA, A. DOBERLET
^a) Hmezad Exp.-Imp. INŽENIRING, d.o.o., Ul. Bratov Učakar 56, SI-1000 Ljubljana, Slovenia

Professional paper
Language: Slovene

ABSTRACT
Computer controlled processes in food industry and especially in dairy industry with automated platforms are connected with very high responsibility degree because of necessary product durability and human health. This article explains requests for: systematic approach to system engineering, high reliability of computer systems, robustness of all kinds of integrated software, the correct choice of quality sensors for physical, chemical and bacteriological parameters acquisition. Computer systems for all industrial purposes must satisfy many very important demands, such as: insensitivity to electromagnetic disturbances, permanent operation at high temperatures, short circuit protection of output modules etc. Software reliability is demonstrated not only in the way, of recognizing kind of conflict situations and possible predicting of great many of such cases. Years of experience, time and investments in research are needed. Running a process and maintenance of computerized control system during it’s installed period requests a responsible and systematic approach of hardware/software experts. Using more and more reliable visualitization software an operator gets a very important man-machine interface and gives more security in controlling processes in general. The more we follow the mentioned facts, the more chances we establish to prevent accidents and damage.

IMPACT OF pH VALUE DURING PRESSING ON THE SENSORY PROPERTIES OF EMMENTAL CHEESE

B. PERKO^a), Karmen KIPHUT
^a) Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia

Original scientific paper
Language: Slovene

ABSTRACT
The purpose of the thesis was to find out if the kind of milk (fresh milk and milk stored for 20 hours at 4° C) and the cheese acidification during the 20-hour pressing have any effects on the sensory evaluation of emmental cheese. The acidity of milk, culture, whey (before and after the additional heating in a cauldron and after the 24-hour incubation) and cheese was studied every day in two containers for 40 days at different periods of time, that is at the beginning of the pressing, after 5, 10 and 20 hours of pressing and after the salting had been completed. The results of the microbiological testing of the terminized milk and of the cheese sensory properties were evaluated. It was determined that in the all properties for sensory evaluation there were no differences between the cheese made from stored milk and the one made from the fresh milk. A significant statistical link can be noticed between the pH value after 10 and 20 hours of pressing and the overall evaluation of the quality of the cheese made from fresh milk. The results show that the cheese quality can be determined as soon as the pressing is completed.

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