Articles

• Facilities for Using the Mare’s Milk in Human Nutrition – A Review

  3-27

  Szidónia Salamon

  János Csapó

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  92

  Based on the results of the research work and the data of the scientific literature, the authors compare the composition of the mother’s milk, mare’s milk and cow’s milk, and indicate the favourable use of mare’s milk in the nutrition of infants, small children, adults and elderly people in their publication. During this they determine that the fat content and the fatty acid composition of the mother’s milk and mare’s milk, especially the essential linoleic and semiessential linolenic acid content of the milk fat, show a good correspondence, and both differ a lot from the composition of cow’s milk, which is rich in short chain and saturated fatty acids. Considering protein content, protein fractions and amino acid composition of the milk protein, there is a good conformity between the mother’s milk and mare’s milk, although the whey protein content of the mother’s milk is higher, while the casein content is lower than that of mare’s milk. The main protein fraction of the cow’s milk is the casein, therefore its biological value, calculated from the amino acid composition of the protein, is essentially lower, than that of mother’s milk and mare’s milk protein. They draw the attention to the high NPN content of the mother’s milk, and for the significance of its free amino acids, peptides and amino acid derivatives (taurine). They emphasize, that those who are allergic for cow’s milk protein can consume the mare’s milk easily, and due to the great similarity, the nutrition of the infants, if it is necessary, is more simple with mare’s milk than cow’s milk. The lactose content of both the mother’s milk and the mare’s milk is higher than cow’s milk, which, in the case of cow’s milk based feeding, one has to be aware of. There is also a great similarity considering the mineral composition of the mother’s milk and mare’s milk, and both contain essentially less micro- and macro-elements, than cow’s milk. At the end of the publication they analyse the possible role of the mare’s milk in the nutrition of people of different ages, and review the possibilities of such products made from mare’s milk, like condensed milk, milk powder and kumis, in human nutrition.

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  169

• Composition of Mare’s Colostrum and Milk – A Review

  29-42

  János Csapó

  Szidónia Salamon

  Views:

  96

  Currently, there is considerable interest in the use of mare’s milk for human consumption in Western Europe. It has been suggested that mare’s milk may be curative agent for metabolic and allergic diseases and, consequently, the price paid for mare’s milk has increased greatly, for this research is needed to evaluate the value of mare’s milk as a human food. Based on the fact that data on composition, of mare’s milk are limited, a study was initiated to evaluate the composition of mare’s milk. The objectives of the experiment were to evaluate time changes in milk composition from foaling to 45 days of lactation as well. The author summarise the result of their experiments, and compare to the data are located in the literature, and give an overview about the composition of the colostrum and milk. They established that the total protein, whey protein, casein and NPN contents, respectively, were 16.41, 13.46, 2.95 and 0.052% for colostrum immediately after parturition; 4.13, 2.11, 2.02 and 0.043% for milk between the 2nd and 5th days and 2.31, 1.11, 1.20 and 0.031% for milk in the 8th to 45th days of lactation. The ratios of true protein and whey protein to total protein decreased, while the comparable ratios of casein and NPN increased from foaling to 45 days. The amino acid content of colostrum and milk decreased during the first 45 days of lactation. Most of the essential amino acids (threonine, valine, cystine, tyrosine and lysine) decreased, while glutamic acid and proline increased in the milk protein after parturition. Therefore, the biological value of the milk protein is highest (132.3) immediately after parturition due to very high levels of threonine and lysine. This value decreases in the course of 5 days to 119.7 and to 107.9 on the 45th day of lactation. The total solid and the fat content, respectively, of the colostrum and milk were 24.25 to 26.28% and 2.85 to 2.93% on the first day of lactation, 12.15 to 12.78% and 2.05 to 2.17% on the 2nd to 5th days and 10.37 to 10.61% and 1.04 to 1.32% on the 8th to 45th days of lactation. The concentrations of octanoic, decanoic, dodecanoic, miristic and palmitoleic acids increased over time while stearic, oleic, linolic and linolenic acids decreased. Mare’s milk fat contained octanoic, decanoic, dodecanoic, linolic, linolenic, stearic, miristic and palmitic acids, respectively, in respective ratios of approximately 9.6, 3.1, 2.1, 4.4, 224, 0.2, 0.6 and 0.5 times those of concentrations in cow’s milk. The essential fatty acid content of mare’s milk was higher than that of cow’s milk. Content of vitamins A, D, K and C of colostrum (0.88, 0.0054, 0.043, 23.8 mg/kg) was found to be 1.4 to 2.6 times the levels in normal milk (0.34, 0.0032, 0.029, 17.2 mg/kg). There was no significant difference found between vitamin E content of colostrum and milk (1.342 and 1.128 mg/kg). Ash content of colostrum (0.592%) was significantly higher than that of normal milk (0.405%). Calcium content was lowest immediately after foaling (747.7 mg/kg) and reached a maximum on day 5 (953.7 mg/kg). Zinc and copper content decreased after reaching a maximum on day 5, while manganese content increased to day 5 and maintained that level. The macro- and microelement content (mg/kg) of colostrum and milk, respectively, was: potassium, 928.6 and 517.2; sodium, 320.0 and 166.6; calcium, 747.7 and 822.9; phosphorus, 741.7 and 498.8; magnesium, 139.7 and 65.87; zinc, 2.95 and 1.99; iron, 0.996 and 1.209; copper, 0.606 and 0.249 and manganese, 0.0447 and 0.0544. The low sodium content of mare’s milk is a particularly desirable attribute for a dietary component for cardiovascular disorder and hypertension patients.

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  285

• International Market Segmentation in Dairy Market

  43-54

  Zoltán Szakály

  Marietta Kiss

  Tímea Gál

  Bence Kovács

  Views:

  104

  The basis and primary condition of the production level worldwide is the stability of domestic consumption, therefore the size of milk production is determined by the domestic milk consumption apart from smaller or greater exceptions. The aim of this research is to accomplish an international market segmentation based on the volume of milk product consumption. Segment forming variables were the three-year average per capita consumption volumes of liquid milk, cheese (including cottage cheese), and butter in the particular national economies. 46 national economies and the European Union (EU28) were included in the research. After completing the segmentation, our further aim was to characterize the formed segments by the following macro factors: gross domestic product (GDP) per capita, gross national income (GNI) per capita, life expectancy at birth, crude mortality rate, unemployment rate, and consumption expenditures of households as a percentage of gross domestic product. Based on our results, three clusters were identified that significantly differ from each other. The first cluster includes those countries where liquid milk, cheese, and butter consumption per capita are low. The second cluster contains those nations in which per capita consumption can be seen as medium level, Hungary is in this group. In the third cluster we can find countries with high per capita consumption compared to the sample. The formed segments show significant differences according to both GDP and GNI. In the case of segments with higher milk product consumption the means of GDP and GNI are significantly higher on purchasing power parity. In the countries where a higher proportion of gross domestic product is consumed the volume of milk product consumption is lower, while in those countries where a lower proportion of GDP is consumed, the per capita volume of milk product consumption is higher. We found a significant difference among the segments according to the life expectancy, too; life expectancy increases in line with the increase in per capita milk, cheese, and butter consumption. In case of the unemployment rate, we could not find any significant differences among the segments. To sum up, we can conclude that consumption of the examined product categories can be seen as medium in Hungary, i.e. our country belongs to the second segment. Beside Hungary, we can find seven further post-communist countries in this segment that shows the cultural similarity of the region. An important strategic task for Hungary is to increase milk product consumption by the means of communal marketing tools. The consumption of milk products can reach a stable growth path via an appropriate positioning and conscious communications. To reach this goal, the image of the category has to be put in order and healthiness and nutritional advantages of milk products have to be highlighted, then consumer misbeliefs have to be corrected.

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  168

• Online Marketing Possibilities of the Domestic Dairy Sector

  55-65

  András Fehér

  Zoltán Szakály

  Views:

  138

  The online appearance of the local milk processing micro-, small and medium-sized enterprises is rather bare (e.g.: official website, social media site), so they are not really able to maintain the online information collecting and shopping demands of the Hungarian digital food-consumers. Without this active participation, consumers cannot be involved in the company processes, in spite of the fact that food related search for information and the eventual shopping are key elements in the willingness to turn consumers’ lifestyle towards a healthier way.  We used primary and secondary marketing research methods. During the secondary data and information collection, we collected and arranged already available data. During our primary data collection we carried out a quantitative research which was based on the analysis of our secondary data collection. We made our company observation project, where we analysed the online appearance of the members in the local milk industry with the help of an observation sheet, based on the database of NÉBIH (National Food Chain Safety Office). The members of the dairy industry (88 companies) were filtered for factory types and processed species. Fifty-nine per cent of the milk processors provide a personal online platform for the users. A third of the related milk processors have Facebook account. In the examined sector, every second company refreshes its timeline, or adds new entries less often than monthly, which is an extremely low tendency. Based on the results, we can say that these processing companies have exclusively Facebook accounts within the different types of social media, and they are quite passive. With the previous observation, we took into consideration the methods and tools given to the examined companies in order to judge the involvement of the consumers in the company processes. The rate of this involvement was observed on a Likert 1 to 5 scale and the obtained results were disappointing and regrettable. The value was 1.93 in the case of milk processors with a website and/or Facebook account. The results strengthen our assumption that the local companies in the related sector are not eager at all, or only at a minimum rate to involve consumers in the company processes.

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  230

• Milk Heart Campaign

  67-73

  Milk Interprofessional Organization and Product Board and Product Board

  Views:

  200

  Boglárka Kapás, Tamás Kenderesi (Olmypic swimmers) and Ádám Nagy (national football player) joined the Milk heart campaign in 2017 which is financed by the Milk Interprofessional Organization and Product Board, Community Marketing Fund. This campaign drawed attention to the consumption of domestic dairy products.

  PDF (Hungarian)

  136