Mosonmagyaróvár, Hungary
Mosonmagyaróvár, Hungary

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Lorincz A.,Hungarian Dairy Research Institute Ltd. | Unger A.,Hungarian Dairy Research Institute Ltd. | Novak A.,Hungarian Dairy Research Institute Ltd. | Szabo K.,Hungarian Dairy Research Institute Ltd. | And 7 more authors.
Milchwissenschaft | Year: 2012

Sour whey, a by-product of quark production, is currently produced at the rate of about 145 million tons per year worldwide. The majority of the sour whey is utilised in animal food production, and a small part is spray-dried. Despite these uses, every year 10.87 million tons of milk components are lost, including 362,500 tons of whey protein, 7.97 million tons of lactose, 1.08 million tons of calcium and other minerals, 942,500 tons of non-protein nitrogen materials (NPN), and 870,000 tons of lactic acid and water. Central processing of the left over sour whey (e.g., lactose, lactic acid or biogas manufacturing) is not a real solution due to the large distance of these facilities from the mostly small scale quark production plants and to the high investment costs. The objective of this study was to develop a new method to convert sour whey components to high-value human food products on-site at quark production plants by utilising membrane separation technology. We developed product models based on the separated sour whey components such as sour cream, kefir, yogurt and bread. This new technology has the potential to result an all-inclusive utilisation of sour whey and offers a new profit source for quark producers.


Jancso A.,Széchenyi István University | Csaszar G.,Hungarian Dairy Research Institute Ltd | Varga L.,Széchenyi István University
Elelmiszervizsgalati Kozlemenyek | Year: 2016

Among our objectives were the presentation of the most well-known sales channels of raw milk, sales practices and also the technological level used, as well as the examination of the issues related to the pricing, critical points and challenges of the direct sales of raw cow’s milk. Our observations and samplings were performed at 21 direct sales locations of eight Budapest districts over 13 months, from June 2013 through June 2014. Based on the results, it can be stated that, in the area studied, the sale of raw milk is realized through three main sales channels: markets (market halls), self-service systems (milk vending machines, refrigerated store containers) and different forms of mobile sales (tankers, regional home delivery system of producers). Further marketing practices can be distinguished within the different sales channels, where one can find the most primitive practice, the one without cooling, the traditional one and one that can be considered modern even when compared to Western European practice. The theoretical possibility to sell high quality raw milk was available for all sales channels, but the level of sales – especially from hygienic and technological viewpoints – ranged widely. Based on changes in the sales price of raw milk, and its correlation with wholesale buying prices and pasteurized milk prices, it can be assumed that market prices and supply and demand are closely followed by shareholders of the market. Analyzing the mutually influencing effect of the prices of sellers located close to each other (e.g., in the same market), it could be concluded that the majority of them used a follower pricing strategy. Results of the price/quality ratio indicate a disordered state and arbitrary pricing. The application of proper milk procurement, management and sales approaches would improve, in itself, processes that take place at the critical locations, described under the headings human factors, work organization, operation, maintenance and repair, quality aspects, packaging and labeling. © 2016, Hungarian National Commiteee of the European Organization for quality. All rights reserved.

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