bluuebunny/crossref_metadata_2025 huggingface dataset:
AGRICULTURE IN NORTHERN IRELAND
Authors: YOUNG J. A.
Published: August 2007

The structure of farming in Northern Ireland with its system of conacre letting is described. Details are given showing the gross output of the industry and the contribution made by the increase in beef and milk. Approximately two‐thirds of agricultural and food products is sold outside Northern Ireland and the importance of maintaining a high standard of quality is stressed. The work of the Department of Agriculture in Northern Ireland is detailed, with its responsibility for the Artificial Insemination Service, also research and agricultural educatation and the value of liaison with Ulster Farmers' Union and statutory organizations is emphasized.
THE DAIRY INDUSTRY IN NORTHERN IRELAND
Authors: CHAMBERS G.
Published: August 2007

The history of the dairy industry in Northern Ireland with its association over the last 27 years with the Northern Ireland Section of the Society, is examined and the differences between the industry in Northern Ireland and that in Great Britain evaluated. Significant features in milk production with its potential to compete in the EEC are highlighted and the need for milk recording as a commercial aid shown. Changes in transport systems and the development of bulk collection are discussed also arrangements for quality control with table showing comparisons in milk quality. Technological changes are reviewed and the need for research and development emphasized.
THE EFFECTS ON THE UK DAIRY INDUSTRY OF FULL INTEGRATION INTO EUROPE, AND SOME SPECULATION ON WHAT THE FUTURE HOLDS IN STORE
Authors: HASKINS C. R.
Published: August 2007

The changes in the policies of the EEC and their effect on the UK dairy industry during the last five years are outlined, showing the increased advantages to the milk producers in Great Britain. The role of the Milk Marketing Boards in relationship to the Community is reviewed with the need for health regulations stressed. The importance is shown of maintaining liquid milk distribution with its market value to the producers. The Common Agricultural Policy and its future is discussed showing possible favourable prospects for the British Farmer.
PEOPLE AND MACHINES
Authors: O'NEILL D. H.
Published: August 2007

The ability of people to work with machines is discussed by reference to the ‘man‐machine interface’ and the design of the workplace. Attention is drawn to the four major aspects of workplace design‐displays, controls, layout and environmental factors; the characteristics of good design are described. The different types of function that are more appropriately allocated to people and to machines are listed. The requirements of an individual are also considered by applying Maslow's Theory to a person at the workplace. The techniques available for increasing job satisfaction are outlined.
PRODUCTION CONTROL‐SOME INTERRELATED ASPECTS
Authors: PAGLIARO P.
Published: August 2007

The economic motivation of product control in dairies is discussed and emphasizes the importance of highly developed control systems with their economic benefits. Productivity measurement and some of the problems in measuring input and output are assessed and the need for a communication system for rapid transmission of information stressed. The main types of product technology are described and evaluated and their essential contribution to worker involvement shown.
ENERGY CONSERVATION IN THE DAIRY INDUSTRY
Authors: HARRIS P S.
Published: August 2007

The dairy industry spends £40 million a year on process energy. A significant fraction of rejected heat could be recovered. A number of opportunities are examined in terms of the primary fuel saved compared to current practice.
NUTRITION AND MANAGEMENT OF THE DAIRY HERD
Authors: GORDON F. J.
Published: August 2007

The need for a dairying industry based on achieving adequate milk outputs per cow at relatively low costs of production is outlined. The effects of level concentrate input in such a system has been examined and it has been shown that the optimum economic level is considerably below that required to meet theoretical requirements. The benefits of improved silage quality are outlined. The effect of protein content of the concentrate on milk output is examined and the response to increasing protein content shown to greatly depend upon the overall level of energy feeding in the diet. The considerably increased response to high protein levels when high quality silage diets are used is also discussed with preliminary observations on a market response to increased protein when cows are at pasture.
REARING DAIRY HERD REPLACEMENTS
Authors: ROY J. H. B.
Published: August 2007

A reduction in the age of calving of heifers should give a quicker return on capital; reduce the number of dairy heifer replacements being reared at any one time; and allow the assessment of the genetic value of a heifer at a younger age. Target weights for first calving at different ages are suggested. The desired age of first calving may not be achieved because of late puberty. Age at puberty is affected both by growth rate and season of birth. The greatest deterrent to a reduced age at calving is the increased risk of dystokia.
PROSPECTS FOR DAIRY PRODUCTION AND CONSUMPTION IN THE UNITED KINGDOM
Authors: DODDS T. E.
Published: August 2007

Future developments in milk production and consumption until the end of the century and the gradual but steady changes in the structure of the dairy industry since the 1950s are discussed. The decline in herd numbers and corresponding increase in herd size are considered and the yield potential predicted. Hopes of increasing consumption of milk and its products on the Continent and the need to expand the market for milk and dairy products is stressed.
DEVELOPMENTS IN CHEESE PRODUCTION
Authors: RENWICK R. S.
Published: August 2007

Progress in the cheese manufacturing industry in the United Kingdom and Southern Ireland is reviewed and various systems of mechanized cheesemaking such as the ‘Cheesemaker’, ‘Lactomatic’ and ‘Cheddarmaster’ are described and evaluated. Modifications to equipment are discussed and the importance in the selection of starters and different types of vats is emphasized.
A MINIATURIZED INTERTEST AND OXOID (AIM) TEST FOR THE DETECTION OF INHIBITORY SUBSTANCES IN MILK
Authors: GILMOUR A. , STEWART U. B. , HAMILTON W. J.
Published: August 2007

The work described here was undertaken to assess the suitability of the miniaturized Intertest and Oxoid (AIM) tests compared to their standard counterparts. Fresh raw bulk antibiotic‐free milk samples were employed and to these were added a range of dilutions of a standard solution of penicillin prior to carrying out the comparative tests. The results obtained show that there was agreement between the standard and miniaturized Intertests where milk samples contained up to and including 0·02 IU/ml added penicillin but although this was not so where levels of added penicillin exceeded 0·02 IU/ml, the disagreement between the two tests was consistent. With the Oxoid (AIM) tests only where milk samples contained 0·00 IU/ml added penicillin was there agreement between the standard and miniaturized tests although again where milk samples contained levels greater than this the disagreement was consistent. Both miniaturized tests are considered suitable for use as initial screening tests for the detection of inhibitory substances in milk.
The dairy indutry of the United Kingdom
Authors: Dickson G. R.
Published: August 2007

The changes in structure of the dairy industry with the increase in herd size in recent years is discussed and the importance of dairying to British agriculture is stressed. The controversial role of milk and milk products is assessed and problems of marketing and disposal of surpluses considered and an overall picture of comparisons of milk production in EEC countries is shown in tables. The future success of production and marketing depending on an end to the Green Pound disparity is evaluated and the need for continuation of the present structure of the Milk Marketing Board emphasized.
Can the industry in the EEC meet the consumers' requirements?
Authors: BESSEY M. E.
Published: August 2007

Security of supply quality and price and the contribution made by milk and dairy products in the nutritional quality of the national diet are discussed and the importance of keeping over‐productivity of milk in perspective is stressed. The position of the UK markets and the rapid rise in consumer prices of milk during recent years, together with the effect of inflation, is considered. The health of the dairy cow and the improved hygienic quality of raw material is reviewed showing considerable improvement over a number of years. The need for innovation and the future development in convenience foods is emphasized.
Automation in dairy herds
Authors: BERINGTON T. M.
Published: August 2007

The problems facing United Kingdom producers in the dairy industry with the difficulties in long‐term planning are discussed, and the need for new techniques and technology stressed. The use of computers in monitoring information of herd performance is examined, and the need for further investigation into the subject with a co‐ordinating role of a basic standard is shown.
Treatment of dairy waste waters and economics of treatment on site compared with treatment by the water authority
Authors: TOOGOOD S. J.
Published: August 2007

A strategy for managing problems of water use and waste‐water disposal is based on avoidance of waste and careful examination of alternative courses of action. Many of the processes feasible for waste‐water treatment in the dairy industry are classified and reviewed. An approach to the economic and financial appraisal of waste‐water treatment projects is outlined.
Future trends
Authors: FISHBURNE J. R.
Published: August 2007

The paper shows the effect of price rises on the decline in consumption of dairy products in the EEC. The use and retailing of cheese is discussed with the advantages shown of the increase in sales volume from counter service with its widely varied range of cheeses and the opening of cheese shops with a UK variety. Tables showing production in member countries are given and the modernization in the manufacture of cheese assessed. Problems of imports also exports are examined.
Subject: Marketing proessures on dairy technology Maintaining the mass market
Authors: HAYES M. J.
Published: August 2007

The importance of liquid milk and of butter in the mass markets is shown, and the need for a wider variety of uses for these products stressed. The advances in the manufacturing of cheese is discussed and the role of technology assessed also the potential of new products made from membrane technology.
Fruit supplies to the quality market
Authors: MOYS P. H. C.
Published: August 2007

The pressure on profits of rising costs particularly in the dairy dessert market are discussed and the need for research into market potential is stressed. The problems in using fruit in production with the seasonal hazards involved are reviewed and the various methods in freezing and storing fruit are described.
Frozen cream—coming of age and future
Authors: RAMUZ F.J.
Published: August 2007

Shortly after the ending of post‐war controls, clotted cream was first successfully frozen in Devon. Continuous development provided frozen whipping and single cream which met growing acceptance particularly by the catering trade. When fresh cream production was extremely limited and its distribution restricted, the frozen food industry took the opportunity to apply its skills to provide a continuous supply of cream. Britain's growing freezer ownership will assure storage capacity, whilst technical developments in the freezing and presentation of cream will provide growth within a static market. Cream as an added‐value ingredient in other frozen products will be even more significent to the consumer in the 1980s.
Storage and transport of pasteurized milk
Authors: BLAKE F. G. B.
Published: August 2007

This paper reviews briefly the various systems for the storage and transport of pasteurized milk. Each link in the chain to doorstep delivery is described and there is some discussion of systems of distribution of cartoned milk for non‐doorstep trade. The principal themes of the paper are the relationship between the doorstep delivery system and volume sales, and the interdependence of this system and the returnable glass container. The author argues that future progress should be limited to a refinement of the present system, and fundamental change must be avoided.
The effect of some manufacturing conditions on the development of flavour in Cheddar cheese
Authors: LAW B. A. , HOSKING ZENA D. , CHAPMAN HELEN R.
Published: August 2007

Organoleptic assessments by the NIRD panel of Cheddar cheeses made with Streptococcus cremoris NCDO 924 or 1986, either in enclosed vats excluding nonstarter flora or in open vats, showed that high viable starter populations in curd did not give stronger‐flavoured cheese, but led to the development of bitterness. Cheeses made in open vats developed typical flavour more rapidly than those made in enclosed vats. Maturation temperature was the most important factor in determining the flavour intensity; cheese ripened at 13d̀C for six months had stronger flavour than corresponding ones ripened at 6d̀C for nine months, irrespective of the starter or vat used.
The effect of a modified Tyndallization process upon the sporeforming bacteria of milk and cream
Authors: BROWN J. V. , WILES R. , PRENTICE G. A.
Published: August 2007

An investigation into a modified Tyndallization process for the reduction of heat resistant sporeforming organisms in milk and cream was carried out. This involved two heat treatments separated by a period of anaerobic incubation. Laboratory experiments were performed on both mixed and pure populations of sporeforming bacteria, and a plant experiment on the natural sporeforming flora of 18 per cent cream. No evidence of any worthwhile reduction of these organisms was found.
Expanding the world milk market
Authors: RAUSING DR. GAD
Published: August 2007

Address given to members of the Society on the 22nd October 1979, at the Scientific Societies Lecture Theatre, 23 Savile Row, London W1, before the Thirty‐sixth Annual General Meeting.
Rapid plate counting techniques for enumeration of psychrotrophic bacteria in pasteurized double cream
Authors: GRIFFITHS M. W. , PHILLIPS J. D. , MUIR D. D.
Published: August 2007

A rapid method for the enumeration of psychrotrophs in cream, involving incubation at 21°C for 25 h, has been compared with counts obtained using a conventional incubation at 6°C for 14 days. A very high correlation (r=0,97) was obtained between the methods. The use of the Spiral Plate Maker in conjunction with the short incubation procedure was also investigated and found to have considerable potential.
Cooling and storage of milk on farms
Authors: NEWELL LAVINIA
Published: August 2007

In view of the growing concern about present energy use, current trends in milk cooling and storage on farms are considered, with particular reference to energy saving techniques and types of equipment that are currently available. The cost of the various systems including refrigerated bulk milk tanks, in‐line coolers and heat recovery units are discussed. A brief mention is made of the problem of cleaning the larger milk storage tanks.
The effect of computerization on milk production
Authors: HOLLIS P.
Published: August 2007

The paper discusses the difficulty facing managers particularly of large dairy herds, in the collection and recording of data essential to the efficient running of their farm enterprise. An automated farm management system ‐ AFMS/80 ‐ is described based on the distributed microprocessor technology principle. A method of automatic cow identification which takes place in the milking parlous to automate concentrate feeding and milk yield recording is discussed. The system is designed to allow information to be available to the farm manager to enable him to make speedy decisions based on accurate information.
The energy situation
Authors: HOARE P. A.
Published: August 2007

The paper briefly traces the historical development of world energy supplies and speculates on the trends in demand and availability for the next 50 years. It discusses the steps which need to be taken to reduce energy use and emphasizes the importance of ‘good housekeeping’ which could lead to economies of 10 per cent or more. In conclusion the paper discusses investment in energy economy projects, outlining the support schemes which are available in the United Kingdom.
The use of carotenoid preparations for colouring Cheddar cheese
Authors: CHAPMAN HELEN R. , THOMPSON S. Y. , SLADE HESTER M.
Published: August 2007

Annatto extracts prepared from Bixa orellana have traditionally been used for enhancing the colour of Cheddar cheese made in winter in Southern England or throughout the year in Scotland, and also to produce the deep red colour of certain varieties of cheese, e. g. Leicester. Double Gloucester, Red Cheddar and Cheshire. However some of the colour passes into the whey and this can lower the commercial value of powder made from the whey.

A series of Cheddar cheeses was made to compare carotenoid preparations based on β‐carotene as the colouring agent with the traditional carotenoid colourant norbixin present in annatto solutions. The β‐carotene preparations were found to enhance the colour of Cheddar cheese, made in Southern England from winter milk, to that of Cheddar cheese made from summer milk, or to the colour of New Zealand Cheddar, with only traces of the colourant passing into the whey.

For colouring milk to make Leicester, Double Gloucester, Red Cheddar or Cheshire cheeses, β‐carotene preparations are too yellow and would need the addition of carotenoids with a more reddish colour. However, even at the highest level used, little of the β‐carotene passed into the whey.
Modern cleaning and recovery systems and techniques
Authors: TIMPERLEY D. A.
Published: August 2007

The paper stresses the importance to the dairy industry of cleaning‐in‐place and illustrates the many and various methods of plant design showing the diversity of equipment and the many systems of CIP in present day use. (Editor's summary).
Technology of skimmed milk drying
Authors: PÍSECKÝ JAN
Published: August 2007

A survey is presented of various processes and spray drying installations for obtaining skimmed milk powders with desired qualities. The spray dryers discussed are: spray dryer with pneumatic conveying system, two‐stage drying system, spray dryer with cooling bed, and spray dryer with straight‐through instantizer. The rewet agglomeration process is also described.

The second part deals with the most important final product properties (moisture, bulk density, and solubility index) and with the parameters controlling them.

In the third part the possibilities are discussed of saving energy and reducing stockloss. Two types of heat recuperators (air‐to‐air and air‐to‐liquid‐to‐air) and wet scrubber are described.
A survey of bulk starter production in the cheese industry
Authors: WALKER A. L. , MULLAN W. M. A. , MUIR MARION E.
Published: August 2007

The results of a survey of bulk starter production in the United Kingdom are described. The survey was concerned with starter systems, length and number of cultures in rotations. methods and equipment used in bulk starter preparation, bacteriophage prevention measures, and starter quality assurance procedures. Forty‐three cheese factories in England, Wales, Scotland, and Northern Ireland were circulated, and replies from 29 were collated and are discussed.
Study tour of the UK cheese industry
Authors: SHAW MICHAEL
Published: August 2007

A Society study tour of the United Kingdom cheese industry concentrating on the Shropshire/Cheshire area took place between 15 and 18 April 1980. There was an excellent response 10 the circulated programme, and some 34 people representing a wide spectrum of the industry attended. The tour served to illustrate the diverse nature of cheese manufacturing, visits ranging from a traditional farmhouse site to automated mechanized creameries handling up to 500,000 litres milk/day. The use of whey, a cheesemaking by‐product, has been developed over the years, and we were able to visit a lactose refinery and an ultrafiltration plant installation producing food grade protein powder.

A visit to the Milk Marketing Board's Research and Development Division concluded the tour and gave a useful insight into areas of teclinological innovation that might benefit the industry in the future.
Standardisation of milk for cheesemaking at factory level
Authors: PHELAN J. A.
Published: August 2007

The percentage of milk fat recovered as cheese varies between 85 and 93 per cent, depending on the system used, and this must be taken into account when the casein to fat ratio of milk for cheesemaking is selected. Seasonal variation in the composition of milk protein can have a significant influence on the potential cheese yield. Prolonged storage of milk may cause casein losses while heat precipitation can facilitate the incorporation of whey proteins in cheese curd. The economic consequences of seasonal variations in Ireland on the price of milk for cheesemaking are discussed. The economics of standardisation may be marginal, but it is a useful aid in achieving uniform cheese quality.
Milk powders ‐ calf milk replacers
Authors: WARD PHILIP J.
Published: August 2007

The technology and nutritional guidelines of good milk replacer manufacture are outlined. The fundamental differences of comparative performance of milk replacers based on milk solids and non‐milk solids are explained. Use of milk replacers in automatic machines and acidified feeding systems and the merits of various management systems are also discussed.
Factors affecting the shelf‐life of pasteurized double cream
Authors: PHILLIPS J. D. , GRIFFITHS M. W. , MUIR D. D.
Published: August 2007

The major cause of cream spoilage in the south of Scotland is post‐pasteurization contamination, which can be effectively reduced by the adoption of aseptic handling techniques.
Fermentation of specially formulated milk with single strains of bifidobacteria
Authors: MARSHALL VALERIE M. , COLE WENDY M. , MABBITT L. A.
Published: August 2007

A number of strains of bifidobacteria have been used to ferment milk to a yoghurt‐like product. The milk used for fermentation was fortified with whey protein and threonine. It was prepared by mixing skimmed milk and cheddar cheese whey which had been concentrated using ultrafiltration membranes which allowed lactose to permeate. A 2 percent inoculum was used, and fermentation was carried out at 37° C overnight. The resulting products resembled voghurt, having good consistency. ‘walnutty’ aroma (acetaldehyde). and pleasant acidity.
Chemiluminescent determination of hydrogen peroxide in water
Authors: PERKIN A. G.
Published: August 2007

A method for determining low concentrations of hydrogen peroxide (H2O2) in water, based on the chemiluminescent oxidation of 3‐aminophthalhydrazide (luminol) by H2O2 in the presence of a copper ion catalyst, is described. Levels of H2O2 down to 3 × 10‐8 mol/1 (1 ppb) can be determined. The method may be used to monitor the amount of residual H2O2 in aseptically filled packages sterilized with H2O2 before filling.
Recent developments in milk production in Ireland
Authors: GLEESON P. A.
Published: August 2007

Changes during the last 10 years in milk production, milk assembly, and milk processing capacity are discussed. The effects of Irelantd's joining the EEC in 1973 on the development of the dairy industry are outlined. The rapid growth of the industry between 1973 and 1978 is contrasted with the decline in farm incomes in 1979 and 1980. Changes in farm investment, source of financing, and area of expenditure are presented. The potential for expansion of the industry and the role of reseprch in achieving this expansion are discussed.
The role of the Milk Marketing Board in marketing
Authors: BESSEY M. E.
Published: August 2007

While the role and constitution of the Milk Marketing Board may dgfer in some respects from that of other producer co‐operatives, there is little doubt that it is a producer‐controlled and financed body acting like a co‐operative. The possible reasons for the Boards emergence and its history in four phases are discussed. The marketing role is outlined with particular reference to its recent and significant commercial involvement in processing. The conclusion is drawn that the marketing role and aims are largely identical with those of other producer dairy co‐operatives in the EEC and elsewhere.
Ultrafiltration of milk on mineral membranes: improved performance*
Authors: BENNASAR M. , ROULEAU D. , MAYER R. , FUENTE B. TARODO DE LA
Published: August 2007

A new generation of inorganic ultrafiltration (UF) alumina membranes was tested on milk considering membrane porosity, UF pressure. duration of treatment. concentration factor, and ultrafiltrate flux. The experiments were carried out on whole raw milk at a low temperature to simplify the technology and to limit bacteriological growth while considerably reducing the cost of energy. Different modifications were studied to improve the UF process: pre‐remitting, enrichment of milk with calcium, and flow regime. The results indicate that it is possible to increase the ultrafiltrate flux considerably while maintaining a high level of retention of nitrogen compounds, thus opening the way to industrial application. A simple cleaning and sanitizing cycle ensures a longer live for this new alumina material and eliminates the technical and economical problems associated with current polymeric membranes.
Microbial proteinases as agents for accelerated cheese ripening
Authors: LAW B. A. , WIGMORE ANNE S.
Published: August 2007

Taste panel data confirm that commercial preparations of Bacillus subtilis neutral proteinase can accelerate flavour development in Cheddar cheese without defect formation. The influence of the enzyme on the rate of ripening can be controlled by varying the cheese storage temperature. Fungal acid proteinase gives bitter cheese without enhancing typical flavour, even when used at concentrations corresponding to 5×and 25× less than the optimum neutral proteinase activity. Bacterial alkaline proteinase and broadspecificity proteinase produced bitter cheese but the latter enzyme also enhanced the intensity of typical flavour.
Use of mechanical agitators for milk mixing in bulk tankers
Authors: HOYLE J. B.
Published: August 2007

Three makes of mechanical agitator have been used to mix milk in nominal 90001 milk collection tankers after standing overnight. The results are given and applications are discussed.
Milk metering and flow control: contribution to effective creamery management*
Authors: BETTES D. C. , CHEESEMAN T.
Published: August 2007

The authors discuss the use of flow meters to help creamery managers reduce costs by controlling the use of milk in creameries and so improving yields; together with the principles of selection, sitting installation. and cleaning and maintenance of flow meters.
Pressure rinsing of bulk milk tanks
Authors: WALKER G. J. , ADAMS R. P.
Published: August 2007

A method of rinsing large storage vessels to assess their hygiene status is described. The method uses CO2 as a high pressure propellant for the rinsing solution. Results using this new system and a similar method using a low pressure technique are compared. Far greater numbers of bacteria are recovered using the high pressure system.
A beverage from separated buffalo milk fermented with kefir grains
Authors: ISMAIL AZZA A. , EL‐NOCKRASHY SOHEIR A. , KHORSHID M. A.
Published: August 2007

Buffalo skimmed milk was used to produce a kefir beverage: the product had an acceptable taste. The lactic acid content of the kefir product ranged from 0.85 to 1.09%. Acetaldehyde, ethanol and total volatile fatty acids ranged from 0.383 to 0.633 mg/l, 0 to 0.17% and 4.2 to 5.2 ml 0.1N‐NaOH/100ml, respectively. Total nitrogen, soluble nitrogen and protein contents varied from 0.56 to 0.67%. 0.110 to 0.114% and 3.57 to 4.29%, respectively.

Lactic acid bacteria were present in relatively high numbers. Yeasts were present in high counts in all samples examined. Staphylococci were absent, while coliforms (24 organisms/ml) were found in only one sample. Moulds were absent from all samples.
Effect of nisin on the shelf‐life of pasteurized double cream
Authors: PHILLIPS J. D. , GRIFFITHS M. W. , MUIR D. D.
Published: August 2007

Nisin was found to extend the shelf‐life of pasteurized double cream if post‐pasteurization contamination was eliminated. Nisin had little effect on the organoleptic properties of cream but enhanced proteolysis by Gram‐negative organisms. A negative correlation was observed between nisin degradation in the cream and extension of the shelf‐life. There was also a correlation between nisin degradation and the extent of proteolysis in the creams.
Future trends in the liquid milk market
Authors: BLACKBURN J. T.
Published: August 2007

The current position and problems of the liquid milk market are described; for example, rising prices and the relative positions of doorstep and shop sales. Possible future developments in packaging and products, and their consequences, are considered.
Subject: Flavour problems in stored milk and cream Instrumental methods in determining flavour
Authors: MANNING D. J. , PRICE J. C.
Published: August 2007

The chemical basis of flavour is explained, and the application of chromatographic, and mass spectroscopic techniques for the separation and identification of compounds that contribute to the flavours of dairy products is briefly, described.
Problems and opportunities for the Welsh dairy industry
Authors: HAYES J D
Published: August 2007

Milk is the most important Welsh farm product, but it is of course in surplus in the EEC. Conventional systems for increasing milk production are inefficient in energy and therefore costly because of their dependence on fertilizers and concentrates. Costs could be reduced by better utilization of grass, perhaps including clover to fix nitrogen. There is also potential for making the UK more self‐sufficient by increasing the fat content of milk.
Flavours and other additives for flavoured milks
Authors: WERRY P
Published: August 2007

The range of possible additives in flavoured milk is reviewed, describing the composition and utilization of flavourings together with the use and stability of colourings. Also discussed are various sweetening systems and the optional use of stabilizers. Other additives such as acidifiers. fluorides, vitamins and antibiotics are briefly considered, as is protein enrichment. A general review of the international legislation applicable to flavoured milk is followed finally by an outline of international flavour preferences.
Importance and significance of raw milk quality to the liquid milk processor
Authors: GORDON J F
Published: August 2007

The importance and significance of raw milk quality to the liquid milk processor are considered in the light of changing commercial pressures. The attributes the processor seeks in his raw milk supplies are examined, how he handles and processes this milk to ensure customer satisfaction and, finally, what improvements still need to be made in the quality field.
Marketing liquid milk
Authors: BERRY L
Published: August 2007

The changes that are being imposed on the liquid milk industry through increased demand for reduced fat milks. increased shop sales and a greater range of container types are considered. These will all lead to increased pressure on doorstep milk prices, which will need to be countered by active marketing.
The technological view
Authors: COTON S. G.
Published: August 2007

Although technology has allowed great expansion in the production of milk, and has improved its bacteriological and chemical quality, there has been no significant development of new sales outlets. The factors influencing the uptake of technology are considered. It is contended that a great effort is needed to find new large‐scale food uses for native or modified milk protein, lactose and butterfat. The dairy industry will be under great pressure from alternative food materials under the influence of biotechnological developments.
Rapid determination of yeast numbers by impedance measurement using a Bactometer 32
Authors: SHAPTON NORAH , COOPER P. J.
Published: August 2007

Yeasts can be detected by the Bactometer 32 both in broth and in broth containing 10% yogurt culture. Several broths gave results which agreed well with the colony count. and Malt Extract broth incorporating 2% glucose was selected as satisfactory. With yogurt it was necessary to include antibiotic (20 ppm chloramphenicol) in the broth to suppress the bacterial signals and allow good detection of the yeasts. Results were available three days earlier than for a colony count, even with a yeast of slow multiplication rate.
Estimation of yeast numbers in fruit mix for yogurt
Authors: FLEISCHER MARION , SHAPTON NORAH , COOPER P. J.
Published: August 2007

The Bactometers M120B and B32 were used to detect contaminant yeasts in fruit mix used for manufacture of yogurt. Both machines were able to detect yeasts, but the capacitance signal of the M120B gave results at least 2 hours faster than the impedance signal given by the B32. The correlation between yeast numbers and detection times in fruit mix was good for both systems, but the shorter detection time of the M120B is an advantage in a production laboratory.
Exports ‐ Greece, Spain, Portugal and beyond
Authors: NUNN JANET A.
Published: August 2007

Self‐sufficiency in milk will shortly become a reality in the United Kingdom, a situation that was not envisaged a decade ago when the United Kingdom joined the Common Market. British dairies are coping with it byproduct innovation for the home market and by exporting, both of which are therefore new spheres of experience. Opportunities exist to export to Greece, Spain and Portugal as new and prospective Community members in dairy deficit and these are reviewed. A wider view is then taken of export possibilities to other countries in the immediate future as well as considering what the world market may be like at the end of the century.
Lipolysis during the production of double cream
Authors: ANDERSON M. , NEEDS E. C. , PRICE J. C.
Published: August 2007

Lipolysis caused by milk lipase increases during raw milk separation but the extent of free fatty acid (FFA) development depends on separation temperature. FFA levels in pasteurized double cream decrease with increasing separation temperature between 40 and 52°C. This decrease is associated with a corresponding decrease in lipase activity. In normal commercial production, FFA levels in pasteurized cream vary not only from day to day but between batches within days. Taste panel assessment suggests that as FFA values increase there is an increase in the overall defect detected, but that rancidity itself becomes apparent only at values above 1.7 mEq/100g fat.
Methods for rapid detection of post‐pasteurization contamination in cream
Authors: GRIFFITHS M. W. , PHILLIPS J. D. , MUIR D. D.
Published: August 2007

Pre‐incubated cream tests (P‐INC) ore described which allow early detection (within 26 h) of post‐pasteurization contamination. The P‐INC tests also allow prediction of the shelf‐life of cream stored at 6°C. Cream is mixed with a cocktail of inhibitors for the growth of Gram‐positive organisms and incubated for 25 h, and those bacteria that grow are enumerated by either ATP photometry or by the direct epifluorescent filter technique (DEFT). When speed is not essential the organisms may instead be counted after a further 25 h using a plate count.
The local agricultural scene
Authors: MANSFIELD G A
Published: August 2007

The MAFF South East Region in which the 1984 Society of Dairy Technology annual conference was held is first described very briefly. The host county of Kent is then described in greater detail. The urban influence, the geological and climatic attributes and the farming and horticulture of the county are all discussed. Mention is made of crop and livestock trends and levels and the effect of cooperation and marketing developments.
Central testing in England and Wales and its impact on milk quality
Authors: LONGSTAFF G W
Published: August 2007

With the introduction of central testing in England and Wales, more frequent testing for chemical composition and antibiotics content has been possible, and total bacterial counts have taken the place of resazurin tests. The associated bonus and penalty payments have led to a steady reduction in the incidence of antibiotics in milk, a sharp drop in the mean somatic cell count and a vast improvement in hygienic quality.
Raw milk reception, storage and sampling
Authors: WHITE C M
Published: August 2007

This paper examines the practical problems of milk reception and sampling from tankers. It considers the shortcomings of existing methods and the difficulties faced by staff in quality control. Suggestions are made for improved procedures and for the use of modern technology to improve management reporting and, indirectly, product quality.
Computer optimization of distribution routes
Authors: EASTBURN M P
Published: August 2007

The characteristics of a computerized system for delivery route planning are considered, and the information needed to develop the system and that to be expected from it are explained. Although route planning may be the original aim, strategic benefits almost always follow as a result of drawing conclusions about the performance of the delivery fleet. Cost savings generally arise from better route economy and from reduction in number and change in type of the delivery vehicles.
An investigation into the manufacture of cream‐based liqueurs
Authors: ABBOTT P H E , SAVAGE R J B
Published: August 2007

The final year of the Food and Dairy Technology course at the Cheshire College of Agriculture, Reaseheath. requires a project to follow logically from a literature survey, with the undertaking of practical research leading to a final report and a formal seminar presentation. The choice of our topic followed an interest in work undertaken by the Hannah Research Institute on cream liqueurs. Independently the College was contacted by the Hereford Cider Museum Trust, who were interested in manufacturing a cream liqueur from a Calvados distillate. Consequently this became a prime objective of the project. For the academic year 1 982‐3 this project was awarded the Society of Dairy Technology cup, and the following is a brief summary of the final report.
Technological advances in the production of spray dried milk
Authors: PISECKY J
Published: August 2007

This paper deals with developments in concentrating and drying milk products during the 1970s and to the present. These developments are characterized by:

‐ a considerable increase in both maximum and average capacity of milk spray dryers, as well as of total production capacity.

‐ a tremendous increase in the number of milk‐based products being spray dried,

‐ upgrading the quality of products both in retention of nutritive values and tailoring of functional properties,

‐ a considerable improvement in the economy of production, and

‐ the introduction of sophisticated instrumentation through microprocessors and computer control.

The development of dryers with integrated fluid beds during that period are described in some detail. Two such types of dryer have been developed, the Compact Spray Dryer (CSD) and the Multi‐stage Dryer (MSD). The integrated fluid beds in these dryers are stationary (non‐vibrating) fluid beds having annular (CSD) and circular (MSD) shape, respectively, forming the base of the spray drying chambers. Apart from improved powder quality and production economy these dryers can also cope better with difficult products having high lactose and fat content.

Finally, expected future trends for further development of milk drying technology are discussed.
Review of UHT processing methods
Authors: PERKIN A G
Published: August 2007

The flavour and nutritional quality of UHT processed milk is discussed and suggestions are made for ways of minimizing undesirable changes during heat treatment. UHT treatment of milk using an infusion heater is described, and it is concluded that whole milk processed in this way is a typical directly heated UHT milk.
Whey resources and utilization
Authors: COTON S G
Published: August 2007

The production of proteins from whey by ultrafiltration with or without ion exchange is now established. Few of the other potential uses for whey, which are largely possible uses for lactose, are commercially attractive. The production of alcohol, hydrolysis to glucose‐galactose, anaerobic fermentation to produce methane and production of ammonium lactate are established processes. Other possibilities are considered, but considerable research effort will be needed with guidance from industry on economic factors.
High‐protein whey powder — marketing
Authors: HOOD R A
Published: August 2007

Lemons that have been learned from the unco‐ordinated presentation of whey protein concentrate (WPC) to customers are examined. A possible solution to re‐present WPC and capture the true market potential k suggested. The attributes of whey protein concentrate in the light of matching the customers' nee& are explored and compared with other proteins which potential customers may be considering. A prediction for the changing lifestyles of consumers k suggested as a marketing opportunity for WPC.
Ammonium lactate — feedstuff and feedstock
Authors: MARRIOTT T A
Published: August 2007

The ammonium salts of volatile fatty acids are efficacious feed ingredients. Henderson et al. produced fermented ammoniated condensed whey (FACW), a source of ammonium lactate. Calor developed its FACW (Lacto‐Whey™) process and obtained FDA and EEC approval. A full‐scale plant first produced Lacto‐Whey™ in 1980. The microorganism used k Lactobacillus bulgaricus at a 510% inoculum level. FACW analyses 44% crude protein equivalent (CPE), contains 37% lactic acid at the 64% solids level with a density of 1220 kg/m3, a viscosity of 1320 mPa s at 0°C and a freezing point below ‐34°C. It is stable in excess of six months. FACW can be fed at the rate of 0.5‐1.0 kg/head daily to beef cattle and of 0.5‐1.8 kg/head daily to milking cows. Feeding trials have shown it to be equal to soyabean meal when fed to ruminant animals. No difference in meat or milk quality has been observed. Ammonium lactate is also a potential feedstock for the production of lactic acid and certain lactic acid derivatives in competition with other carbohydrate sources.
Nutrient content of liquid milk as retailed in the United Kingdom
Authors: FLORENCE E , KNIGHT DOROTHY J , OWEN JANE A , MILNER D F , HARRIS WENDY M
Published: August 2007

An analytical programme was carried out to assess the composition of UK retail milk. Test samples of pasteurized bulk milk were taken each month over a period of 17 months from processing dairies throughout England and Scotland and Wales. Major constituents, minerals, amino acids and fatty acids were analysed and results examined for seasonal and regional variations. Results were also compared with documented data.
The United Kingdom's view of the market in Europe
Authors: MILLER JOHN
Published: August 2007

The steps taken by Dairy Crest to investigate and establish a market for British cheese in Europe are described. From the initiation of the export campaign in 1980, development has been good, providing useful returns although the size of the market is still small compared to that of more traditional European exporters.
Prospects for United Kingdom milk producers
Authors: HOWIE ANDREW L
Published: August 2007

Milk producers have been extremely successful since the establishment of the EEC in increasing production and reducing costs. However, this led to overproduction and the imposition of quotas in April 1984. In the area of the Scottish Milk Marketing Board, producers have been able to keep within their quota limits. Costs have been trimmed to meet a cutback in income of about 6%, largely by reducing purchases of feeding stuffs by 15–20%. Nevertheless, farm incomes have fallen sharply, and flexibility and readjustment will be needed to meet the demands of the future.
Prospects for the United Kingdom dairy trade
Authors: WILKINSON G. A.
Published: August 2007

Several factors at present influence the dairy trade. The Milk Marketing Scheme within the UK conflicts with normal EEC arrangements and is a source of friction; the change in the price support system, and particularly the differences between the systems for butter and powder, and for cheese, has caused difficulties; the original balance between buyers and sellers in price negotiation has been disturbed; and the market is changing rapidly with increases in shop cartoned‐milk sales and in the demand for reduced fat milks. Surplus of milk production within the EEC is likely to continue, and the effect of this on market prices will be transferred to the UK via imports. Ultimately producer milk prices will have to be contemplated in relation to the development of new products to extend the market. Health considerations must be taken into account, but it is important that the quality and purity connotations of dairy products are not eroded.
Production of quarg by ultrafiltration
Authors: PATEL R. S. , REUTER H. , PROKOPEK D.
Published: August 2007

The increased protein concentration in UF concentrate caused some problems in achieving the desired pH for quarg making when yogurt and mixed lactic cultures were used. Yogurt culture could ferment concentrated milk to a lower pH than the mixed culture. With the increasing concentration during UF, levels of total ash, calcium and phosphorus in the concentrate increased, but these increases were much lower at pH 4.6. Quarg obtained from UF concentrated sour milk was rated close to conventional quarg and had no bitter taste. A high heat treatment of milk before lactic fermentation and subsequent UF concentration resulted in a quarg with a smoother texture. Diafiltration of UF concentrated milk did not result in significant elimination of excessive calcium. The quality of the quarg was also poor with respect to taste, body and texture. Thus diafiltration would be of little use in quarg making.
Nutrient content of milk and milk products: vitamins of the B complex and vitamin C in retail market milk and milk products
Authors: SCOTT K. J. , BISHOP DINAH R
Published: August 2007

A survey was undertaken to update and extend information on the water‐soluble vitamin content of milk and milk products on retail sale. The results are discussed in relation to previously published data. Apart from vitamin C the levels of vitamins in retail pasteurized cows' milk were very similar to those found in milk from the processing dairy. Levels of total vitamin C and folic acid in UHT full cream milk were negligible; vitamin B6 and vitamin B12 were respectively 73 and 56% of the levels in pasteurized milk. Except for nicotinic acid, pantothenic acid and biotin, the levels of vitamins in sterilized milk were lower than in pasteurized milk, particularly vitamin C, folic acid and vitamin B12. When compared on an equivalent dilution basis, vitamin B6, thiamine, folic acid and, especially, vitamin B12 in evaporated milk were lower than in pasteurized cows' milk. In comparison, in full cream condensed milk only vitamin B6 was particularly low; vitamin C was particularly well preserved. With the exception of vitamin B12, vitamin levels in reconstituted spray dried milk were similar to those in pasteurized cows ‘milk. Levels in filled’ spray dried milk were on average 70% of those in ordinary dried milks. Apart from vitamin B12 the levels of B vitamins in non health food yogurt were generally higher than in pasteurized milk, especially folic acid. The levels of vitamin B12 and folic acid in goats' milk were only 22 and 11 % respectively of those in cows' milk, but the nicotinic acid level was four times higher. The level of vitamin C in raw sheep's milk was about five times that in pasteurized cows' milk; other levels, apart from folic acid which was similar, were between 1.3 and 5.2 times those in cows' milk.