СТРАТЕГІЧНІ ВИКЛИКИ РОЗВИТКУ МОЛОЧНОЇ ГАЛУЗІ УКРАЇНИ В ЧАС ВІЙНИ

Improving the quality of milk and dairy products is a key area of sustainable development and a determining factor in the competitiveness of milk production and processing in today's business environment. In order to produce high-quality and safe dairy products, an enterprise must comply with a set of preventive sanitary and hygienic measures, starting with the process of milk production, collection, transportation, and ending with processing and sales. The article discusses modern methods of control and management of technological processes of high-quality milk production. Veterinary and sanitary requirements for milk are the basis for controlling the safety and quality of dairy products. The reasons for the decline in these indicators may be violations of sanitary rules, milking technology, primary milk processing, and storage conditions on commercial farms. The article presents regulatory and legal acts that ensure the safety of dairy products. The main conditions that ensure the improvement of raw milk quality are presented. The factors influencing the milk production of cows, composition and properties of milk are determined. The methods of controlling the adequacy of feeding of high-yielding cows are described. The main consequences of nutrient imbalance in animal diets and ways to optimize them are presented. It has been established that the provision of dairy laboratories with modern equipment allows for control over technological parameters in the production process and timely adjustments to the production process. Another source of contamination of dairy raw materials is poor-quality washing and disinfection of equipment at dairy processing farms. Sanitation measures for equipment must be strictly controlled. The level of components in milk can be used to monitor the metabolic state and control the adequacy of feeding dairy cows. Determination of the content of somatic cells in milk allows to quickly assess the health of the udder of animals, reliably record the manifestation of a subclinical form of mastitis, as well as assess the condition of milking equipment, and indirectly judge the balance of diets. It has been established that in the management of production on dairy farms, laboratory analysis of milk allows to control the adequacy of feeding, timely diagnose animal diseases and evaluate the operation of machinery and equipment.

The field of biotechnology has made significant contributions to the dairy field and has had impacts on both dairy farming and the processing of milk. Advances in dairy farming through biotechnologies based on synthetic hormones, such as recombinant Bovine Somatotropin (rBST), are associated with increases in milk production while genetic selection using genomic-based methods, including marker-assisted selection (MAS), utilizes desirable genetics to enhance herd health and milk production. In the processing of milk, enzymes are significantly important in the production of several dairy products. Enzymes that are produced biotechnologically, e.g., rennet, are integral to cheesemaking while enzymes such as lactase enable the production of lactose-free dairy products. Probiotics are also biotechnological additions to products, such as yogurt or kefir, where probiotic secondary fermentations add nutritional profile enhancements and gut health benefits. Biopreservation (based on the use of microorganisms) is another process using biotechnological approaches and can contribute to extended shelf life of dairy products through the inhibition of spoilage microorganisms. More recently, in the dairy field, biotechnology has also had an impact with the safety and quality of dairy products with potential products focusing on faster pathogen detection through the use of molecular diagnostics as well as other products with improved nutrient content and fortification. These products utilize biotechnology to meet increased consumer demands for functional foods and products that enhance sustainability through improved efficiency and reduced environmental impacts. In the depth and breadth of applications related to dairy, biotechnology will continue to offer solutions directed at more efficient production systems, increased food safety related to milk and dairy products.

The paper established that, in addition to the challenges of modern times, the dairy industry of Ukraine on its way of formation, development and functioning daily confronts long-standing problems, among which the key was and remains the imperfection of the current legislation. It was found that the Law of Ukraine "On Milk and Dairy Products" is basic in the field of regulation of the dairy industry. The research shows the main shortcomings and problematic issues of the specified legal act, including: duplication and contradictions with other laws; uncertainty and opacity; restriction of freedom of economic activity; imperfect state support system; deficiencies in determining quality and safety indicators; imperfection of the documentation system; negative impact on the development of small and medium enterprises; imperfection of the marking system; shortcomings in the field of foreign trade. It is substantiated that the specified shortcomings lead to the creation of artificial barriers for the development of the dairy industry, a decrease in the competitiveness of Ukrainian producers, a decrease in revenues to the budget, a deterioration in the quality and safety of dairy products, and a limitation of consumer access to high-quality and affordable dairy products. Ways to solve these problems are also proposed. We see the solution of these problems by implementing the following steps: Repeal the Law of Ukraine "On Milk and Dairy Products"; Develop and adopt a new law that will meet market needs and international standards; Ensure clear and transparent regulation of the industry; Create an effective system of state support for the development of the dairy industry. In addition to what has been said, it is worth noting that this study does not completely exhaust the existing problem and involves further study and research, the introduction of new forms and methods of enriching the scientific analysis of the conceptual and categorical apparatus in the field of post-war state reconstruction.

The smart dairy industry has radically transformed the manufacturing, processing, and distribution processes of milk and other dairy products. By utilizing sensors, data analytics, and other smart technologies, dairy farmers can lower their environmental impact, boost productivity, enhance herd management, and improve food safety and traceability. The dairy industry must use smart technology to effectively and sustainably meet the growing demand for dairy products around the world. The intelligent dairy industry has advanced significantly from its early days. The industry has become more consumer-driven, efficient, and sustainable and uses cutting-edge technology. It is expected that the smart dairy sector will continue to grow and bring about more revolutionary changes in the future, given the growing global demand for dairy products. The dairy industry is adopting IoT technology at an increasing rate, and this trend could be significant.

The dairy industry is an important part of the global economy, and the rapidly developing dairy enterprises in China have become increasingly important to the rest of the world. Due to increasing demand for dairy products and support from the government, China's dairy industry has thrived in recent decades. But rapid growth has been accompanied by a suite of industry/structural problems associated with raw milk supply, processing enterprises, product retailing and profit allocation. Thus, a major dairy crisis took place in 2008, triggered by a notorious melamine-contaminated milk event. The dairy crisis has had devastating impacts on China's dairy industry, negatively affecting farmers, consumers, processing enterprises and even government agencies. The Chinese government has developed rigorous measures to prevent future incidents of this sort, including the enactment of the Food Safety Law and reinstatement of the no-exemption quality inspection of food products. In this paper, we analyse the wide-ranging impacts and root causes of the recent dairy crisis in China. We also examine how the crisis has been handled and what measures have been put in place in its aftermath. Then we discuss policy implications for promoting the sustainability of China's dairy industry. Lessons learned from this crisis, as well as implications for policy improvements, should be valuable for the development of a sustainable dairy industry in other regions of the world.

During storage, the organic substances of milk undergo a number of complex changes in composition and properties, and new chemical compounds are also formed that radically change the nutritional value, normal appearance, taste and smell of the product under the influence of a number of factors. factors. Regulation of biochemical and microbiological processes during storage and processing of milk is a current trend in the dairy industry. The purpose of the experiment is to determine the effect of antibiotics on the chemical composition, microbiological parameters and organoleptic properties of raw milk and fermented milk products. During the research, it was found that with increasing concentration of penicillin, the consistency of yogurt becomes liquid and heterogeneous, with an off taste and odor. The number of lactic acid bacteria was 3.1 × 104 CFU/ml with the maximum amount of antibiotics in the product (0.1 mg/kg) and 3.4 × 108 CFU/ml without it. Statistically significant differences in the organoleptic properties of yogurt were obtained at the highest concentration of chloramphenicol (0.1 mg/kg). In the remaining samples studied, antibiotic concentrations did not affect the consistency, taste and smell of the product.

Object: The article analyzes the current state and development dynamics of the dairy industry in Kazakhstan. The volume of milk produced by agricultural categories and their structural share in the total milk production of the country was studied and it was found that the share of the population in recent years is 72-75%. The development of the dairy industry of the country is based on the creation of complexes of innovation and cooperation between the population and farms. The scheme of creation of innovative and cooperative relations between private farms and dairy processing company “FoodMaster-Shymkent” is developed and offered. In the scheme of milk collection, deep processing of milk on the basis of innovative and cooperative relations of the company, it is proposed to include the following groups as participants in cooperative relations between farms: milk producers – individual households of the population, peasant (farmer) farms and private entrepreneurs; milk processor – milk processing innovation and cooperative complex; consumers of dairy products – the population and special trade organizations. Methods: To achieve the research goal, general scientific methods were widely used, in particular, the method of content analysis; the method of analysis; the method of generalization; the method of graphical interpretation. Findings: Dairy company “FoodMaster” is one of the innovative enterprises, which includes 4 types of innovations for the development of innovation and cooperation, which includes product innovation and process innovation, marketing innovation and organizational innovation. This is an innovative dairy company, which for the first time introduced the ISO-9000 international standard in Kazakhstan, which effectively manages production according to the international standard, for the first time produced many types of high-quality innovative dairy products. Conclusions: It is noted that the existing innovative technologies, qualitative structural change of categories in the dairy industry, intensive economic growth, increasing the competitiveness of dairy products, as well as the development of a program in the organization to increase production volumes, milk processing in accordance with international standards, as well as the issuance of recommendations to consumers to expand the range of milk are being studied.

"This type of unique initiative comes up in this book, where academicians and researchers associated with dairy science, have discussed different aspects of alternative and latest trends in dairy industry. This book is compiled of eleven chapters, divided into three categories: First category is dedicated to processing techniques starting with a brief introduction of all the latest processing technologies in chapter 1, followed by chapters on High pressure processing, Pulsed electric field technology, cold plasma technology. Second category comprises of quality aspects in chapter 5 on aptamers, followed by microbial biosensors, FTIR spectroscopy, Nano Science in Dairy Quality. Third part comprises of application part with Enzyme Based Flavour Components, Applications of modified starch, Nutrigenomics. The book would expand the insight of knowledge for dairy or food science students, researchers, dairy or pharma industry people and provides new information for exploring the deeper aspects of processing and quality of milk and other dairy products."

This research aims to design and develop a temperature control device for the pasteurization process of pure milk using Arduino based on the Internet of Things (IoT). The device is designed to monitor and regulate the temperature automatically during the pasteurization process to ensure its quality and safety. Arduino, as the main platform, is used to collect temperature data through temperature sensors that are directly connected to the system. The temperature data is then sent to a server through the internet network for real-time processing and monitoring. Intelligent temperature control algorithms are implemented in Arduino to adjust heating or cooling during the pasteurization process according to the set temperature point. The results of this research are expected to provide an efficient and accurate solution for temperature control in the pasteurization process of pure milk, as well as improve the overall safety and quality of dairy products.

The development of the goat industry in Ukraine has not moved for last years. There is attention from the government and business. The industry is developing very slowly and agricultural companies do not have sufficient economic motivation for its progress. Goat products are not very popular in the country. These products are expensive and most of its buyers are well-off people. But even among them it is difficult to sell these goods. The most popular is goat's milk, the sellers of other products need to constantly advertise their goods, and spend a lot of money for it. Demand have only big agricultural companies, which can do large batches of milk all year. Small farms release products with seasonal fluctuation and they are not interesting in processing enterprises and connected with they trade networks. As a result, they are experiencing economic losses and even in a season they cannot sell their products, or they sell them too cheap. Ukrainian processing enterprises cannot expand assortment because of small batches of milk and they produce only pasteurized milk, saying no to other products. Most dairy factories do not have special equipment for the processing of goat milk. Even more problems with the processing of goat meat. There are large farms in the country, it is impossible to buy meat for processing. Assortment of goat meat products has not developed for nowadays. There is demand for products from the population. No one ready to invest money in the industry. The situation is similar with the processing of goat fluff, wool, leather and other. All exported abroad in the form of raw materials. The problem is the lack and obsolescence of the normative-technical and technological documentation. That we have, it does not agree the requirements of international standards. The problem of goat industry in Ukraine is the lack of a sufficient number of goats. It is not possible to buy the necessary number of high-performance pedigree animals. The country is not working to create and distribute its own domestic breeds of different directions of productivity. Some farms on the aboriginal animals use absorbing crossing, but to buy a high-quality, checked male goat abroad is not so easy, because really valuable breeding animals cost a lot and they almost do not sell. Quite often there is a question where to put unclaimed animals. Goat meat is not in demand in the country. There are many questions that goat farm owners try to find an answer by themselves: how many animals are optimal to keep, what technology to use in the industry is better, what kind of feed to use as a basis for the diet, what complex of veterinary and sanitary events to use on the farm, how to escape the hard stress during transporting the animals, where to buy equipment for goat industry and others. All these questions will have to be decided by Ukraine. Effective development of goat industry needs an integrated approach based on the usage of rational technologies in animal keeping and industry, together with the choice of optimal marketing strategy for product pricing and sales.

The purpose of the article is an analytical investigation of the current condition of milk and dairy products market in Ukraine and the study of trends of its development. Methodology of the study The authors of the article analyzed the work of scientists on the market of milk and dairy products. The statistical, analytical and expert assessment of specialists in the dairy industry, which is represented in the works of scientists in the Internet sources, is considered. Processing of analytical information involved the use of a system of both general and special research methods. Method of analysis, synthesis, theoretical knowledge, conclusions and generalizations are among them. The article deals with the analysis of the state of milk and dairy products market in Ukraine. Trends in dairy consumption are considered. The research identified and analyzed a number of negative factors in the dairy industry that affected the domestic and foreign markets of Ukraine: a decrease in the number of cows, a decrease in the number of processing enterprises, high cost of raw materials, purchasing power of the population, increases in imports. The impact of negative factors contributed to the immediate intervention of the state in order to stop the decline of the dairy industry by means of a number of measures which include: increasing the number of cows, investing in the dairy industry and state support, increasing milk production per year and increasing milk processing, ensuring competitiveness of domestic products on domestic and foreign markets, increasing the consumption of dairy products as well as increasing exports of dairy products. The market of milk and dairy products of Ukraine is characterized by a negative development tendency, which is determined by the low level of consumption of these products, reduced production and processing of milk, increases in imports. The negative dynamics of the development of milk and dairy products market has influenced the development of a number of measures to stop the decline of the dairy industry, which is represented in the National Program for the Development of the Dairy Industry until 2030.

Dairy products remain an important part of the Ukrainian population’s diet, but the industry faces a number of problems, including negative trends related to declining milk production, a shortage of high-quality raw materials, growing imports, low consumer purchasing power, logistical difficulties and the impact of the war. This requires new approaches to the development of the industry and an in-depth analysis of the dairy market. The aim of the article was to analyse the functioning of the milk and dairy market, identify its problems and propose measures for the successful development of the dairy industry. The following methods were used in the research: abstract-logical, statistical and tabular with the aim of collecting, processing and analysing information on milk production, milk supply to processing enterprises, the quality of raw milk, and the export and import of dairy products during 2017-2024; graphical analysis was used to analyse the export and import of dairy products, to rank regions by milk production in 2024, and to study the raw milk price index; correlation and regression analysis was used to study the dependence of drinking milk and butter consumption in 2023 on per capita production volumes. The results of the study showed that the supply of raw milk on the market did not correspond to the capacity utilisation of milk processing enterprises, as a result of which the volume of dairy products was below the norm of its consumption. The structure and share of Ukrainian dairy exports to countries around the world were outlined. The dependence of drinking milk and butter consumption on raw milk production was studied. The practical significance lies in the fact that research into the functioning of the dairy market can serve as a guide when making decisions on how to increase milk production and processing, increase the consumption of dairy products, and grow the export volumes of the dairy industry

Предмет, мета роботи. У статті здійснено дослідження теоретичних та практичних аспектів стратегічного управління молокопереробними підприємствами. Здійснена оцінка сучасного стану розвитку підприємств молокопереробної галузі. Проведено порівняння методичних засад оперативного і стратегічного менеджменту бізнес-суб’єктів галузі. Обґрунтовано складові процесу стратегічного управління молокопереробних компаній. Метод або методологія проведення роботи. При здійсненні наукових досліджень було використано сукупність наступних методів і прийомів наукового пізнання: абстрактно-логічний (при формуванні логіко-структурної схеми процесу стратегічного управління), монографічний та економіко-статистичний (при оцінці сучасного стану розвитку молокопереробної галузі), методи аналізу і синтезу (при формалізації та оцінці дії факторів на процес стратегічного управління), метод наукового порівняння. Результат роботи. За результатами дослідження встановлено, що в умовах загострення конкуренції та посилення ризиків економічного середовища процес менеджменту підприємств молокопереробної галузі має орієнтуватись на стратегічну перспективу. Систематизація наукових підходів до стратегічного управління дозволила визначити, що його слід трактувати у тісному зв’язку із потенціалом компанії, факторами зовнішнього і внутрішнього середовища, сукупністю функціональних цілей бізнес-суб’єкта. Аналіз сучасного стану розвитку молокопереробної галузі України показав наявність значного потенціалу виробництва поряд із існуючим дисбалансом внутрішніх тенденцій функціонування галузі. Разом з тим, досягнення значних успіхів на ринку молокопродуктів сьогодні виявляється неможливим без імплементації засад стратегічного управління у діяльність молокопереробних компаній. За дослідженнями системних переваг стратегічно орієнтованих бізнес-структур обґрунтовано етапність та основні складові процесу стратегічного управління сучасних молокопереробних підприємств. Галузь застосування результатів. Отримані результати можуть бути використані при обґрунтуванні та реалізації стратегічних засад управління підприємств молокопереробної сфери АПВ. Висновки. Наявні методичні підходи до сутності стратегічного управління сьогодні демонструють відсутність єдиної концепції до обґрунтування процесу стратегічного управління бізнес-суб’єктами. Разом з тим, систематизація наукових поглядів дозволяє виділити ключові аспекти такої концепції, на засадах яких має ґрунтуватись стратегічне управління: оригінальність та диверсифікація пропозиції на ринку; максимізація ринкової вартості бізнесу; забезпечення синергійного ефекту менеджменту; адаптивність та результативність управлінського процесу. Порівняння оперативного і стратегічного управління свідчить про значний потенціал підвищення результативності менеджменту за умов імплементації стратегічних підходів до управлінського процесу молокопереробних підприємств.

The study of the development of the IT industry is key for the formation of strategic decisions of government bodies and businesses aimed at creating a competitive and innovative economy, as well as for forecasting the opportunities and challenges that await this industry in the future. The purpose of the work is to analyze trends in the IT industry in Ukraine and forecast the dynamics of development of key indicators of its development, as well as to offer a scientific approach to the formation of development strategies for IT companies based on strategic analysis.The article provides a detailed analysis and review of modern trends in the development of the IT industry in Ukraine. The authors investigated the key factors and challenges affecting the dynamics of this sector in the country and determined competitive advantages and potential limitations for its development, respectively. The forecast of the volume of IT exports from Ukraine as a key indicator of the development of the IT industry for the coming years is also presented, which is based on the analysis of current data and trends in the development of the industry, taking into account the year of full-scale war, which allows us to give an objective perspective on the possibilities of growth and development of IT -sector in Ukraine. The analyzed actual and forecast data give reasons to consider the IT industry promising for the further development of the economy of our country.The article focuses on the importance of using strategic analysis for the development of IT companies, in particular, in terms of developing strategies for the development of IT companies, it is recommended to use two main tools - SWOT analysis and PEST analysis. The authors have developed a matrix of alternative strategies for the development of an IT company depending on its position in the context of the presence of internal strengths and weaknesses and existing opportunities and threats from the outside. This approach allows companies to more objectively assess their opportunities, understand threats and make effective strategic decisions aimed at success and stable development in a rapidly changing environment.

Introduction: This article addresses the pressing issue of ensuring the quality and safety of dairy products by combating adulteration, a challenge that continues to plague the dairy industry. Adulteration, often driven by cost-cutting motives, involves altering the composition, quality, or origin of dairy products, even in the face of tightened control measures and improved monitoring systems. Specifically, this study hones in on the problem of species-specific adulteration, particularly the substitution of goat milk with cow milk due to the significant cost differential. Detecting and identifying such adulteration is crucial, and while traditional methods like electrophoresis and chromatography have been used, they are often expensive and labor-intensive. The article explores the use of molecular genetic methods, particularly polymerase chain reaction (PCR), as a more efficient and accurate means of identifying species-specific milk adulteration. Methods like PCR offer high specificity, sensitivity, speed, and the ability to perform quantitative and multiplex analyses.Purpose: The objective of this study is to optimise a method for species identification of dairy products by PCR-based screening using DNA isolated from cow’s and goat’s milk comatic cells.Materials and Methods: This research conducted at the Central Laboratory of Microbiology, All-Russian Research Institute of Dairy Industry, focuses on milk species identification of cattle and small ruminants using a specific set of primers targeting the polymorphic amylogenin gene. The study involves PCR screening with DNA extracted from cow’s and goat’s raw milk utilizing a MiniAmp instrument for the analysis. Qualitative and quantitative assessments of DNA preparations were performed, measuring DNA concentration with a Qubit 4 fluorimeter and Qubit dsDNA BR Assay Kit. PCR analysis was carried out in 25 μl reactions, including key components such as 5xScreen Mix, specific primers, DNA samples, and mQ H2O. The amplification program comprised denaturation, annealing, and elongation steps over a series of cycles.Results: The experiment was aimed at assessing the suitability of primers SE47 and SE48 for amplification of nuclear DNA of milk somatic cells of cattle (Bos taurus) and goats (Capra hircus). Initially, a calculated annealing temperature of 56 °C was used in the PCR reaction, yielding in numerous nonspecific fragments appeared on the electropherogram. To solve this problem, we gradually increased the annealing temperature, which resulted in a significant decrease in the nonspecific fragments number and their complete absence at annealing temperature of 70°C.Conclusion: We succeeded in optimizing a PCR-based detection system for the milk species identification of cattle and small ruminants. The results obtained confirm the possibility of using genomic DNA of milk somatic cells for the successful amplification of species-specific nuclear markers, but there remains a need for further research to determine the sensitivity of the PCR system and the possibility of its use in the analysis of milk processing products.