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Recent And Expected Trends For Dairy Industry

Year 2017, Volume: 10 Issue: 1, 38 - 43, 01.06.2017

Abstract

Recently, future projection studies in the food industry have been very important in order to take correct position and to make correct planning for investment, product development and research&development activities. Dairy industry and its products are quite important for humankind because not only providing important nutrients for them, but also providing livelihood for most of the people around the world. Today’s world earnings of the people is increased by time and this is a reason to disburse for more healthier and nutritious foods. Dairy products are one of these foods and demand increases by time. The aim of this study is to give a perspective for the future of dairy industry depending on different aspects such as expected technological developments, demanding trends, economic trends and expected products in the future of this industry and whole lot more.

References

  • Du, L., F. Liu, and G. Huo.2007. World dairy sector: a bright future promised. Trends in Food Science & Technology.18(11): 579-581.
  • Bauman, D., et al. 2006.Major advances associated with the biosynthesis of milk. Journal of Dairy Science.89(4): 1235-1243.
  • Speckmann, E.W., M. Brink, and L.D. McBean. 1981.Dairy foods in nutrition and health. Journal of Dairy Science.64(6): 1008-1016.
  • Gibson, J., 1989. Altering milk composition through genetic selection. Journal of dairy science.72(10): 2815-2825.
  • O’Mara, F.P. 2011.The significance of livestock as a contributor to global greenhouse gas emissions today and in the near future. Animal Feed Science and Technology,166: 7-15.
  • VandeHaar, M.J. and N. St-Pierre. 2006.Major advances in nutrition: Relevance to the sustainability of the dairy industry. Journal of dairy science.89(4): 1280-1291.
  • Augustin, M., et al. 2013.Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. International Dairy Journal.31(1): 2-11.
  • Alexandratos, N., et al. 2006.World agriculture: towards 2030/2050. Food and Agriculture Interim Report. Organization of the United Nations, FAO, Rome. http://www.fao.org/economic/esa/esag/en.
  • Kearney, J., 2010.Food consumption trends and drivers. Philosophical transactions of the royal society B: biological sciences. 365(1554): 2793-2807.
  • Anon. 2016. Latest trends that will impact dairy products in 2016. http://www.arena-international.com/latest-trends-that-will-impact-dairy-products-in-2016/4350.article.
  • Gerrard, J. 2014. Top 10 trends to impact dairy industry. http://www.foodengineeringmag.com/articles/92516-top-10-trends-to-impact-dairy-industry.
  • Abu-Hamdeh, N.H. and K.A. Alnefaie. 2015.A Comparative Study of Almond Biodiesel-Diesel Blends for Diesel Engine in Terms of Performance and Emissions. BioMed research international, http://dx.doi.org/10.1155/2015/529808
  • Prado, F.C., et al. 2008.Trends in non-dairy probiotic beverages. Food Research International. 41(2): 111-123.
  • Ejtahed, H.S., et al. 2012.Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition. 28(5): 539-543.
  • Bigliardi, B. and F. Galati. 2013.Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology.31(2): 118-129.
  • Marsh, A.J., et al. 2014.Fermented beverages with health-promoting potential: past and future perspectives. Trends in Food Science & Technology.38(2): 113-124.
  • Mattila-Sandholm, T., et al. 2002.Technological challenges for future probiotic foods. International Dairy Journal.12(2): 173-182.
  • Goodrich, J.K., et al. 2014.Human genetics shape the gut microbiome. Cell.159(4): 789-799.
  • Anon. 2012.Executive Summary: The Future of Dairy. http://www.usdairy.com/~/media/USD/Public/FutureOfDairyExecutiveSummarypdf.pdf.
  • Wheeler, M., E. Walters, and S. Clark. 2003.Transgenic animals in biomedicine and agriculture: outlook for the future. Animal reproduction science.. 79(3): 265-289.
  • Nardone, A. and F. Valfrè. 1999.Effects of changing production methods on quality of meat, milk and eggs. Livestock Production Science.59(2): 165-182.
  • Sekhon, B.S. 2010.Food nanotechnology–an overview. Nanotechnology, science and applications.3: 1.
  • Robinson, D. and M. Morrison. 2009. Nanotechnology Developments for the Agrifood sector-Report of the ObservatoryNANO. Institute of Nanotechnology, UK.
  • Fernández-Ginés, J.M., et al. 2005.Meat products as functional foods: A review. Journal of food science. 70(2): R37-R43.
  • Köhlera, K. and H.P. Schuchmann. 2011.Homogenisation in the dairy process-conventional processes and novel techniques. Procedia Food Science.1: 1367-1373.
  • Loveday, S.M., A. Sarkar, and H. Singh. 2013.Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in food science & technology. 33(1): 5-20.
  • Ampuero, S. and J. Bosset. 2003.The electronic nose applied to dairy products: a review. Sensors and Actuators B: Chemical. 94(1): 1-12.
  • Hemme, T. and J. Otte. 2010.Status and prospects for smallholder milk production: a global perspective. Food and Agriculture Organization of the United Nations (FAO).
  • Gerosa, S. and J. Skoet. 2012.Milk availability: Trends in production and demand and medium-term outlook. Food and Agriculture Organization of the United Nations.
  • McMichael, A.J., et al. 2007.Food, livestock production, energy, climate change, and health. The lancet. 370(9594): 1253-1263.
Year 2017, Volume: 10 Issue: 1, 38 - 43, 01.06.2017

Abstract

References

  • Du, L., F. Liu, and G. Huo.2007. World dairy sector: a bright future promised. Trends in Food Science & Technology.18(11): 579-581.
  • Bauman, D., et al. 2006.Major advances associated with the biosynthesis of milk. Journal of Dairy Science.89(4): 1235-1243.
  • Speckmann, E.W., M. Brink, and L.D. McBean. 1981.Dairy foods in nutrition and health. Journal of Dairy Science.64(6): 1008-1016.
  • Gibson, J., 1989. Altering milk composition through genetic selection. Journal of dairy science.72(10): 2815-2825.
  • O’Mara, F.P. 2011.The significance of livestock as a contributor to global greenhouse gas emissions today and in the near future. Animal Feed Science and Technology,166: 7-15.
  • VandeHaar, M.J. and N. St-Pierre. 2006.Major advances in nutrition: Relevance to the sustainability of the dairy industry. Journal of dairy science.89(4): 1280-1291.
  • Augustin, M., et al. 2013.Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. International Dairy Journal.31(1): 2-11.
  • Alexandratos, N., et al. 2006.World agriculture: towards 2030/2050. Food and Agriculture Interim Report. Organization of the United Nations, FAO, Rome. http://www.fao.org/economic/esa/esag/en.
  • Kearney, J., 2010.Food consumption trends and drivers. Philosophical transactions of the royal society B: biological sciences. 365(1554): 2793-2807.
  • Anon. 2016. Latest trends that will impact dairy products in 2016. http://www.arena-international.com/latest-trends-that-will-impact-dairy-products-in-2016/4350.article.
  • Gerrard, J. 2014. Top 10 trends to impact dairy industry. http://www.foodengineeringmag.com/articles/92516-top-10-trends-to-impact-dairy-industry.
  • Abu-Hamdeh, N.H. and K.A. Alnefaie. 2015.A Comparative Study of Almond Biodiesel-Diesel Blends for Diesel Engine in Terms of Performance and Emissions. BioMed research international, http://dx.doi.org/10.1155/2015/529808
  • Prado, F.C., et al. 2008.Trends in non-dairy probiotic beverages. Food Research International. 41(2): 111-123.
  • Ejtahed, H.S., et al. 2012.Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition. 28(5): 539-543.
  • Bigliardi, B. and F. Galati. 2013.Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology.31(2): 118-129.
  • Marsh, A.J., et al. 2014.Fermented beverages with health-promoting potential: past and future perspectives. Trends in Food Science & Technology.38(2): 113-124.
  • Mattila-Sandholm, T., et al. 2002.Technological challenges for future probiotic foods. International Dairy Journal.12(2): 173-182.
  • Goodrich, J.K., et al. 2014.Human genetics shape the gut microbiome. Cell.159(4): 789-799.
  • Anon. 2012.Executive Summary: The Future of Dairy. http://www.usdairy.com/~/media/USD/Public/FutureOfDairyExecutiveSummarypdf.pdf.
  • Wheeler, M., E. Walters, and S. Clark. 2003.Transgenic animals in biomedicine and agriculture: outlook for the future. Animal reproduction science.. 79(3): 265-289.
  • Nardone, A. and F. Valfrè. 1999.Effects of changing production methods on quality of meat, milk and eggs. Livestock Production Science.59(2): 165-182.
  • Sekhon, B.S. 2010.Food nanotechnology–an overview. Nanotechnology, science and applications.3: 1.
  • Robinson, D. and M. Morrison. 2009. Nanotechnology Developments for the Agrifood sector-Report of the ObservatoryNANO. Institute of Nanotechnology, UK.
  • Fernández-Ginés, J.M., et al. 2005.Meat products as functional foods: A review. Journal of food science. 70(2): R37-R43.
  • Köhlera, K. and H.P. Schuchmann. 2011.Homogenisation in the dairy process-conventional processes and novel techniques. Procedia Food Science.1: 1367-1373.
  • Loveday, S.M., A. Sarkar, and H. Singh. 2013.Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends in food science & technology. 33(1): 5-20.
  • Ampuero, S. and J. Bosset. 2003.The electronic nose applied to dairy products: a review. Sensors and Actuators B: Chemical. 94(1): 1-12.
  • Hemme, T. and J. Otte. 2010.Status and prospects for smallholder milk production: a global perspective. Food and Agriculture Organization of the United Nations (FAO).
  • Gerosa, S. and J. Skoet. 2012.Milk availability: Trends in production and demand and medium-term outlook. Food and Agriculture Organization of the United Nations.
  • McMichael, A.J., et al. 2007.Food, livestock production, energy, climate change, and health. The lancet. 370(9594): 1253-1263.
There are 30 citations in total.

Details

Primary Language Turkish
Journal Section Collection
Authors

Çağlar Gökırmaklı This is me

Mustafa Bayram

Publication Date June 1, 2017
Published in Issue Year 2017 Volume: 10 Issue: 1

Cite

APA Gökırmaklı, Ç., & Bayram, M. (2017). Recent And Expected Trends For Dairy Industry. Turkish Journal of Scientific Reviews, 10(1), 38-43.
AMA Gökırmaklı Ç, Bayram M. Recent And Expected Trends For Dairy Industry. Turk.Bilimsel Derleme Derg. June 2017;10(1):38-43.
Chicago Gökırmaklı, Çağlar, and Mustafa Bayram. “Recent And Expected Trends For Dairy Industry”. Turkish Journal of Scientific Reviews 10, no. 1 (June 2017): 38-43.
EndNote Gökırmaklı Ç, Bayram M (June 1, 2017) Recent And Expected Trends For Dairy Industry. Turkish Journal of Scientific Reviews 10 1 38–43.
IEEE Ç. Gökırmaklı and M. Bayram, “Recent And Expected Trends For Dairy Industry”, Turk.Bilimsel Derleme Derg., vol. 10, no. 1, pp. 38–43, 2017.
ISNAD Gökırmaklı, Çağlar - Bayram, Mustafa. “Recent And Expected Trends For Dairy Industry”. Turkish Journal of Scientific Reviews 10/1 (June 2017), 38-43.
JAMA Gökırmaklı Ç, Bayram M. Recent And Expected Trends For Dairy Industry. Turk.Bilimsel Derleme Derg. 2017;10:38–43.
MLA Gökırmaklı, Çağlar and Mustafa Bayram. “Recent And Expected Trends For Dairy Industry”. Turkish Journal of Scientific Reviews, vol. 10, no. 1, 2017, pp. 38-43.
Vancouver Gökırmaklı Ç, Bayram M. Recent And Expected Trends For Dairy Industry. Turk.Bilimsel Derleme Derg. 2017;10(1):38-43.