bluuebunny/crossref_metadata_2025 huggingface dataset:
Management Ethics and Corporate Policy: A Cross‐cultural Comparison
Authors: Jackson Terence
Published: August 2007

This paper reports the results of a cross‐cultural empirical study that investigated differences in the clarity of corporate attitudes towards ethical ‘grey areas’ and their influences on managers’ ethical decision making. The study encompassed managers in France, Germany, Britain, Spain and the USA working in over 200 companies operating in these countries. Comparisons are made at both individual manager level and at corporate level. At the former level significant differences are found among nationalities of managers themselves. For the latter, differences are found among companies according to the nationality of their home country rather than the host country. Despite identifying national differences in areas of gift giving and receiving, loyalty to company, loyalty to one's group, and reporting others’ violations of corporate policy, the study presents evidence that clarity of corporate policy has little influence on managers’ reported ethical decision making. The perceived behaviour of managers’ colleagues is far more important in predicting attitudes towards decision making of managers across the nationalities surveyed. This has implications for the efficacy of the growing popularity of corporate codes across Europe. Companies should place more emphasis on intervening in peer dynamics rather than trying to legislate for managers’ ethical conduct.
Causes, types and severity of injury among army soldiers hospitalized with alcohol comorbidity*
Authors: Howland Jonathan , Bell Nicole S. , Hollander Ilyssa E.
Published: August 2007

Aim To examine the relationship between alcohol use and the cause, type and severity of hospitalized injuries.

Design/setting We used the Total Army Injury and Health Outcomes Database (TAIHOD) to conduct cross‐sectional analyses of the association between alcohol comorbidity and the cause, type and severity of soldiers' non‐combat injuries requiring hospitalization.

Participants Subjects were active‐duty US army soldiers (n = 211 790) hospitalized with a primary diagnosis of injury between 1980 and 2002.

Findings Alcohol comorbidity was positively associated with hospitalized injuries resulting from fights and falls and negatively associated with sports injuries; positively associated with hospitalized cases of head injury, open wounds and poisonings and negatively associated with musculoskeletal injury; and, overall, associated with shorter length of stay. Controlling for demographic factors did not moderate the association between alcohol and cause, type or severity of injury.

Conclusion Alcohol comorbidity is specifically associated with injuries related to impairment and antisocial behavior.
Determinants of injection drug user (IDU) syringe sharing: the relationship between availability of syringes and risk network member characteristics in Winnipeg, Canada
Authors: Shaw Souradet Y. , Shah Lena , Jolly Ann M. , Wylie John L.
Published: August 2007

Aims  Despite the establishment of syringe exchange programmes, syringe‐sharing behaviour remains common among some injection drug users (IDU). Previous studies have identified several individual‐ and social network‐level variables associated with syringe sharing. We examine the extent to which each of these variables is related independently to this behaviour within a diverse study population.

Design, setting and participants  A cross‐sectional survey of 435 IDU conducted between December 2003 and September 2004 in Winnipeg, Canada.

Measurements  Individual and social‐network variables were obtained from a survey instrument administered through a personal interview. Syringe sharing was defined as receptive syringe sharing in the last 6 months. Logistic regression analysis with generalized estimating equations was used to determine simultaneously the role of individual‐level and risk network member‐level variables on the odds of syringe sharing.

Findings  Individuals' relationship to a risk network member (sex partner, OR: 15.3 95% CI: 7.6–30.8; family member, OR: 3.4 95% CI: 1.3–9.0) and difficulty of access to syringes (OR: 3.6 95% CI: 1.3–9.9) were predictive of syringe sharing. Dyads who ‘often’ pooled resources to obtain drugs were at 4.9 times (95% CI: 2.1–11.6) the odds of syringe sharing, while those who ‘sometimes’ pooled resources were at 2.8 times (95% CI: 1.1–6.7) the odds, compared to those who ‘never’ pooled resources together.

Conclusions  Syringe sharing in this population depended on both the availability of clean syringes and social network relationships. Adopting interventions that take into account relationships and behaviours that shape social norms present in networks/dyads would be a necessary prevention strategy alongside the provision of clean syringes.
Evaluation of a transdermal buprenorphine formulation in opioid detoxification
Authors: Lanier Ryan K. , Umbricht Annie , Harrison Joseph A. , Nuwayser Elie S. , Bigelow George E.
Published: August 2007

Aims  Buprenorphine is marketed in a sublingual formulation for treatment of opioid dependence. A transdermal formulation has been developed that may provide extended relief from opioid withdrawal, reduce required clinic visits and improve adherence, while having less potential for diversion and abuse. This study evaluated the safety and biodelivery (blood levels) of this transdermal buprenorphine formulation (i.e. buprenorphine patch), and its apparent efficacy in suppressing the opioid withdrawal syndrome.

Design  Open‐label, first‐in‐humans trial.

Setting  A residential research facility.

Participants  Nine physically dependent opioid‐users completed the 10‐day opioid detoxification study.

Intervention  Each volunteer received a single patch application that remained in place for 3 days. The formulation has shown an average delivery of 1.9 mg/day of buprenorphine over 3 days in pre‐clinical evaluation.

Measures  Physiological, behavioral, subjective and observer ratings of opioid withdrawal and opioid agonist effects were collected.

Findings  Overall, the patch appeared safe and well tolerated. There were no serious adverse events, and no opioid intoxication following patch application. Oxygen saturation, heart rate, blood pressure, skin temperature and pupil diameter remained well within normal ranges. Buprenorphine blood levels peaked 48 hours after patch application at a concentration of 0.60 ng/ml. Volunteers' self‐reports of the presence and severity of withdrawal symptoms were reduced by approximately 50% on the 3 days of patch application. Withdrawal symptoms increased marginally upon patch removal. Administration of opioid rescue medication was eliminated within 6 hours of patch application, and increased slightly upon patch removal.

Conclusions  The significant biodelivery of buprenorphine and the suppression of the opioid withdrawal syndrome during patch application and its reappearance after patch removal indicate clinically useful pharmacodynamic activity. Transdermal buprenorphine may be a useful opioid detoxification treatment that reduces compliance concerns, and delivers buprenorphine in a formulation less likely to be diverted to illicit use.
The role of schoolmates' smoking and non‐smoking in adolescents' smoking transitions: a longitudinal study
Authors: Bricker Jonathan B. , Andersen M. Robyn , Rajan K. Bharat , Sarason Irwin G. , Peterson Arthur V.
Published: August 2007

Aims  The first longitudinal investigation of the extent to which same‐age and older schoolmates' smoking and non‐smoking are associated with adolescents' smoking transitions during three grade intervals.

Design  Same‐age and older schoolmates' smoking and non‐smoking were assessed when adolescents were at grades 5 (age 10), 7 (age 12) and 9 (age 14). Adolescents' smoking transitions were assessed at three grade intervals: 5th−7th (age 10–12), 7th−9th (age 12–14) and 9th−12th (age 14–17).

Setting  Forty Washington State school districts.

Participants and measurements  Smoking questionnaire data were gathered on a cohort of adolescents (n = 4354 for same‐age schoolmate analysis; n = 1833 for older schoolmate analysis) that was 49% female and 91% Caucasian.

Findings  No significant evidence that same‐age schoolmates' smoking or non‐smoking was associated with any of the adolescent smoking transitions at any of the three grade intervals. In contrast, the probability that each older schoolmate's smoking was associated with the adolescent making the transition to trying smoking was 1% (95% CI: 0.4%, 1.5%) and with the transition from trying to monthly smoking was also 1% (95% CI: 0.2%, 2.0%) during the 7th−9th grade (age 12–14) interval. Moreover, each older schoolmate's non‐smoking was associated with a 1.001–1.006 (all P < 0.05) relative risk of an adolescent not trying smoking or escalating from trying to monthly smoking at several grade intervals.

Conclusions  Interventions should perhaps focus on the influence of both smoking and non‐smoking older schoolmates during late childhood and early adolescence.
Phylogenetic relationships and divergence times among dormice (Rodentia, Gliridae) based on three nuclear genes
Authors: Nunome Mitsuo , Yasuda Shumpei P. , Sato Jun J. , Vogel Peter , Suzuki Hitoshi
Published: August 2007

We examined phylogenetic relationships among six species representing three subfamilies, Glirinae, Graphiurinae and Leithiinae with sequences from three nuclear protein‐coding genes (apolipoprotein B, APOB; interphotoreceptor retinoid‐binding protein, IRBP; recombination‐activating gene 1, RAG1). Phylogenetic trees reconstructed from maximum‐parsimony (MP), maximum‐likelihood (ML) and Bayesian‐inference (BI) analyses showed the monophyly of Glirinae (GlisandGlirulus) and Leithiinae (Dryomys,EliomysandMuscardinus) with strong support, although the branch length maintaining this relationship was very short, implying rapid diversification among the three subfamilies. Divergence time estimates were calculated from ML (local clock model) and Bayesian‐dating method using a calibration point of 25 Myr (million years) ago for the divergence betweenGlisandGlirulus, and 55 Myr ago for the split between lineages of Gliridae and Sciuridae on the basis of fossil records. The results showed that each lineage ofGraphiurus,Glis,GlirulusandMuscardinusdates from the Late Oligocene to the Early Miocene period, which is mostly in agreement with fossil records. Taking into account that warm climate harbouring a glirid‐favoured forest dominated from Europe to Asia during this period, it is considered that this warm environment triggered the prosperity of the glirid species through the rapid diversification.Glirulus japonicusis suggested to be a relict of this ancient diversification during the warm period.
SPORE‐FORMING THERMOPMLES IN STERILISED MILK
Authors: Clegg L. F. L.
Published: August 2007

Spore‐forming bacteria can be found in a wide variety of substances, including soil. They will survive temperatures of commercial sterilisation of milk. As they are present in at least 8% of raw milk supplies (in West Midlands) there seems little hope of applying control measures on the farm. Lethal time temperature combinations run very close to those at which milk becomes markedly caramelised. In order to ensure that the coldest bottle in most sterilisers is heated adequately it would be necessary to overheat other bottles. Rapid cooling is thought to be the secret of avoiding caramelisation, and is certainly a means of preventing rapid growth of surviving spore‐forming thermophiles, but is less effective against spore‐forming mesophiles. It might be possible to effect control of all spore‐formers by flash heating in bulk to 125o‐130oC. (257o‐266oF.) for 1 min. or less, and to avoid caramelisation by immediate cooling to homogenising temperature, bottling and sterilising at low pressure. Before any general recommendation could be made this would have to be subject to exhaustive trial both in the laboratory and dairy.
HEAT RESISTANT BACTERIA IN RAW MILK:Part VI. The Seasonal Incidence of Thermoduric Organisms
Authors: Thomas S. B. , Thomas Blodwen F. , Griffiths D. G. , Ellison Dorothy
Published: August 2007

(1) Thermoduric colony counts at 30°C. of farm milk supplies handled in unsterile as well as in sterilised utensils were generally higher in summer and autumn than in winter and spring.

(2) The thermoduric organisms content of bulked raw tanker milk on despatch from country creameries was highest during July to October and lowest during December to February.

(3) The magnitude of the thermoduric colony counts of Tuberculin Tested milk was associated with atmospheric temperature, the highest counts being recorded during warm days.

(4) Some preliminary work on the bacterial content of milking machine clusters suggests that the thermoduric bacterial flora of dairy utensils is at its maximum in summer and early autumn.

(5) High thermoduric counts are more common in milk with high total colony counts, so that a higher thermoduric content is to be generally expected in raw milk during warm weather when the latter is at its maximum.

(6) Though thermoduric organisms are generally most abundant in raw milk in summer and early autumn, excessive thermoduric counts have been encountered during all seasons of the year and high counts may occur during cold weather when sterilisation of utensils is neglected.
HEAT RESISTANT BACTERIA IN RAW MILK
Authors: Thomas S. B. , Griffiths D. G. , Thomas. Blodwen F.
Published: August 2007

(1) The methylene blue test at 37°C. was found to be a poor indicator of unsatisfactory sterilisation of farm dairy equipment, though there was a broad, general relationship between methylene blue reduction time at 37oC. and the magnitude of the thermoduric colony count at 30°C.

(2) Approximately two‐thirds of the samples which failed on the statutory methylene blue test had thermoduric counts under 10,000 suggesting that the former is more likely to indicate inadequate cooling of the milk than unsatisfactory methods of production.

(3) A combination of the laboratory pasteurisation test and a direct keeping quality test at 19°‐20°C. by clot on boiling is considered more useful for advisory work on dairy farms than a combination of the laboratory pasteurisation test and methylene blue reduction, in that the former pair give a better indication of both unhygienic methods of milk production and of the keeping quality of the milk.

(4) For advisory work at country creameries, it is suggested that the laboratory pasteurisation test could be usefully applied to milk supplies reducing methylene blue at 37oC. within 1 hour in summer and 2 ½hours in winter.
HEAT RESISTANT BACTERIA IN RAW MILK: Part III.: The Proliferation of Thermoduric Organisms on Dairy Equipment
Authors: Thomas S. B. , Thomas Blodwen F. , Ellison Dorothy
Published: August 2007

The results of five experiments designed to show the magnitude and rate of build‐up of thermoduric organisms on dairy equipment indicate that:—

(1) Milk rinses of both hand milking utensils and milking machine clusters may contain over 10,000 thermoduric organisms per ml. within 2 to 4 days of absolute sterilisation, when the equipment is simply washed after milking in hot water or hot detergent and where the conditions of milking allow the introduction of a few thermoduric organisms into the milk at each milking.

(2) The build‐up of thermoduric organisms on utensils is mainly due to multiplication of the organisms in the milk‐scale or milky‐film and is hardly affected by cumulative additions during milking.

(3) The thermoduric flora increased more rapidly and attained greater numbers on the rough surfaces of a galvanized pail than on a smooth, seamless pail.

(4) There was no appreciable build‐up of thermoduric bacteria within a month on hand milking utensils consistently sterilised by steam or hypochlorite.

(5) Washing milking pails in warm water at 120°F. led to a rapid build‐up of non‐heat‐resisting organisms, but not to such a rapid build‐up of thermoduric organisms.

(6) Washing milking pails in hot detergent solution at 160°‐170°F. did not result in anything like as marked a build‐up of heat‐labile organisms, but the build‐up of thermoduric organisms was appreciable by the third week.

(7) Under the conditions of our experiments there was no more rapid or greater build‐up of thermoduric organisms on pails held between milking at summer temperatures than at winter temperatures. This conclusion is tentative and further information should be obtained under varied farm conditions.

Our experiments were in the main confined to hand milking utensils and we have no direct evidence to decide whether the thermoduric build‐up is more rapid or of a greater magnitude on inefficiently sterilised milking machine clusters.
LOOKING AT AN INDUSTRY
Authors: DAVIES J. L.
Published: August 2007

The National Institute for Research in Dairying invites each year an outstanding person in the dairy industry, engaged either in the field of milk production, milk distribution, milk manujacture, dairy economics, dairy research or dairy education, to give a Special Lecture to the whole of the Institute staff. The Special Lecturer is given entire jreedom of choice as regards the title of his address, though it is hoped that it will have some bearing, direct or indirect, on the work of the Institute.

The Special Lecturer for 1957‐58 was Mr. J. L. Davies, C.B.E., General Manager of the Milk Marketing Board. His lecture delivered at the Institute on 17th February, 1958, was not only of particular interest to the N.I.R.D. staff, but had wider interest to many others associated with the dairy industry and he has kindly consented to its publication in the Journal of the Society of Dairy Technology. H.D.K.
USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT*
Authors: Chapman Helen R. , Bines Valerie E. , Glover F. A. , Skudder P. J.
Published: August 2007

Whole milk was concentrated by a factor of two by ultrafiltration. It was used directly for making Cheddar and Cheshire cheese, an unripened soft cheese of the Coulommier type, and yoghurt.

The yields of hard cheese from the concentrated milk were the same as those from normal whole milk. The cheeses were acceptable though the flavour was milder than that of good quality Cheddar and Cheshire cheese.

Medium fat soft cheeses were made from the concentrated milk. The yield of cheese was 41 per cent greater than that made from normal whole milk and the making time was half that of the normal process. The cheeses were consumed fresh or stored in deep freeze.

For making yoghurt, the usual reinforcement with skim milk powder was not necessary as the concentrated milk had a high total solids content, nor was it necessary to homogenize the mix. The yoghurt contained 21 per cent total solids and was a very acceptable product.
IN MILK BOTTLES
Authors: FORD G. E.
Published: August 2007

Visual inspection of milk bottles with the current labour problems and costs, has shown the need for an effective and economical method of inspection and the role of modern electronics in its development is discussed. Various types of the latest inspection machines are considered, showing the transition from the vacuum tube to the transistor and the development during the last few years of integrated circuit technology. The impact on many industries as well as on the dairy industry, with the complex logical operations now possible is stressed.
USE OF SEMI‐AUTOMATIC INSTRUMENTS FOR PROCESS AND PRODUCT CONTROL IN THE DAIRY‐FOOD INDUSTRY
Authors: MCGANN T. C. A. , O'CONNELL J. A. , MCFEELY ROSARIO
Published: August 2007

An integrated procedure for the rapid determination of total protein and heat treatment classification of skim milk powders by dye binding is described. Total protein values estimated by the Pro‐Milk were in good agreement with the macro‐Kjeldahl method; the correlation coefficient was +0–98 and the SD of the differences between the two methods was ±0.55, corresponding to a CV of ±1.52 per cent. Residual undenatured whey protein was measured by the Pro‐Milk difference (PMD) method on undiluted isoelectric filtrates. These were prepared by addition of acetic acid ‐ sodium acetate buffer to reconstituted skim milk powders. The undenatured whey protein levels thus determined correlated well with the ADMI Kjeldahl procedure. The reproducibility of the PMD method in our laboratory was ±0.010, and satisfactory reports on the reliability of the Pro‐Milk procedure have been received from industry. It is recommended that future heat treatment classifications of milk powders should be based on dye binding. Furthermore, it is proposed that milk powders should be heat classified according to the percentage of undenatured whey protein to total protein in the reconstituted milk and expressed as the whey protein ratio (WPR) of the milk powder.
THE PHYSICAL PROPERTIES OF MILK FATS OF DIFFERENT CHEMICAL COMPOSITIONS
Authors: Banks W. , Clapperton J. L. , Ferrie Morag E.
Published: August 2007

A series of milk fats of different fatty acid composition has been obtained by supplementing the diet of the dairy cow with tallow, a mixture of palm oil/palmitic acid or soya oil. The melting behaviour of the milk fats has been studied using the differential scanning calorimeter. Dietary soya oil yielded a butterfat which was fairly soft (50 per cent of the crystalline material melting at 8oC), whilst palm oil/palmitic acid gave a relatively hard butterfat (50 per cent of the crystalline material melting at 18‐3oC), with the product derived from feeding tallow intermediate between these extremes, but closer in its behaviour to the butterfat obtained by feeding palm oil/palmitic acid. In order to eliminate the effect on the melting behaviour of milk fat triglycerides having non‐random structures, thermograms were also obtained for samples of the experimental butterfats after they had been inter‐esterified. The results suggest that, for the milk fats having the compositions used in this work, melting behaviour is dominated by the proportion of palmitic acid present.
RECENT DEVELOPMENTS IN YOGHURT STARTERS: A NOTE ON THE SUPPRESSION OF LACTOBACILLUS BULGARICUS IN MEDIA CONTAINING β‐GLYCEROPHOSPHATE AND APPLICATION OF SUCH MEDIA TO SELECTIVE ISOLATION OF STREPTOCOCCUS THERMOPHILUS FROM YOGHURT*
Authors: SHANKAR P. A. , DAVIES F. L.
Published: August 2007

A medium devised primarily for lactic streptococci and their phages but also recommended for Lactobacillus bulgaricus was found to be inhibitory to many strains of L. bulgaricus. The inhibition was attributed to the buffering agent, β‐glycerophosphate, in the medium and could also be demonstrated when this buffer was incorporated in other media. Since the glycerophosphate containing medium supported good growth of Streptococcus thermophilus it was applied successfully to selectively isolate this organism from yoghurt.
CLEANING AND DISINFECTION IN MILK PRODUCTION
Authors: COUSINS CHRISTINA M.
Published: August 2007

Methods for reducing bacterial contamination derived from surfaces of cows' teats and milking equipment, the main sources of bacteria in raw milk, are described. Examples are given showing the effects of refrigerated storage on bacterial counts in raw milk. Costs of cleaning and prospects for cold cleaning and disinfection are considered.
PROGRESS AND DEVELOPMENT OF UHT MILK AND MILK PRODUCTS IN THE UK DAIRY INDUSTRY
Authors: LEONARD M. H.
Published: August 2007

The paper covers the history of UHT sales in the UK and explains reasons for the small sale of UHT milk. Sales are expected to rise significantly ‐ more sterilized milk is being replaced by UHT, and skimmed milk and flavoured milks being promoted. UHT product sales are encouraging with cream, custards, desserts and ice‐cream established. With continual price increases, caterers and shops would want to reduce waste and require non‐perishable goods. UHT processing could be beneficial to dairies for doorstep delivery as well as shop sales. Particular mention is made of the success dairies have had with aseptically packed juice.
THE FUTURE OF UHT MILK AND MILK PRODUCTS IN EUROPE
Authors: REGEZ WALTER
Published: August 2007

The development of packed milk relative to total milk consumption in Switzerland from 1958‐76 is illustrated and the future of the industry in Continental Europe considered. Decrease in milk consumption in both Switzerland and Germany and the limitations of climatic conditions and transport are discussed and the advantages of UHT long‐life milk evaluated. The potential in an increasing market for UHT milk products and in aseptic filling machines is assessed. (Editor's summary).
RESEARCH AND DEVELOPMENT IN THE DAIRY INDUSTRY
Authors: SANDBACH D. M. L.
Published: August 2007

Problems of research and development in a large organization and the need for co‐ordination of its various divisions are discussed. The structure and functions of the groups are described in detail and the essential work of executive committees as a source of new projects shown. The range of dairy products available today and how they may be significantly improved and developed is examined, and the importance of milk as a raw material and its future as a chemical source stressed.
RESEARCH AT THE NATIONAL INSTITUTE FOR RESEARCH IN DAIRYING IN RELATION TO THE DAIRY INDUSTRY
Authors: MABBITT L. A.
Published: August 2007

Consideration of those research projects at NIRD related to the dairy industry shows that there have been numerous changes over the past five years mostly initiated by the research workers themselves. The influence of the Joint Consultative Organization on these changes appears to be small and restricted mainly to an effect on research attitudes. The wide range of NIRD research, from the animal through to dairy products, has important stimulatory advantages for the research worker especially when common research themes are established. Examples of this aspect are mentioned and illustrated by particular reference to the importance of bacterial inhibitors in milk and adhesion of bacteria to surfaces.
EXTENDING SHELF LIFE OF UHT CREAMS
Authors: ANDERSON M. , CHEESEMAN G. C. , WILES R.
Published: August 2007

The effect of additives and changes of composition on the shelf life of UHT creams was examined. All changes investigated with the exception of added lecithin, showed some improvement in cream feathering properties. Marked improvement with shelf life extended to at least six months was, however, only found with addition of sodium caseinate (30 g/l) and reduction of calcium activity, the latter being achieved either by removal with ion exchange resins or by immobilization with citrate and carbonate.
MORE MILK WITH LESS LABOUR
Authors: QUICK A. J.
Published: August 2007

Techniques and facilities for better herd management are described and tables showing the output of milk in relation to increases in herd size are given. The advantages of mechanization and development of pipeline milking showing the correlation between larger herd and labour productivity are evaluated and the importance of grouping cows, feed control and proper records and efficient cow handling facility is stressed.
THE EFFECT OF STORAGE TEMPERATURE ON BACTERIAL GROWTH AND LIPOLYSIS IN RAW MILK
Authors: MUIR D. D. , KELLY M. E. , PHILLIPS J. D.
Published: August 2007

The temperature at which raw milk was stored, within the range 4°‐8°C, affected the rate of growth of bacteria and the release of free fatty acids. The effects were of both statistical and practical significance and it was shown that, by maintaining milk temperatures at 4°C, a useful extension of the storage time of raw milk could be achieved. Lipolysis in stored milk was not closely related to the total concentration of psychrotrophic bacteria, but lipolytic rancidity was not observed when the psychrotroph count was below 5 × 106 colony forming units/ml.
Some aspects of dairying in France
Authors: ROSENFELD C. H.
Published: August 2007

Comparisons between the French dairy sector and the dairy industry in the United Kingdom are discussed and the importance of the industry in both countries stressed. Differences in herd breeds and the disparity in milk yields are described and the effect of the Community Market price level on UK farmers and French peasant producers assessed. The paper emphasizes the role of both small and powerful co‐operatives in France and shows the difference in the proportion of milk products in both countries.
Subject: Quality problems of the cheese industry Cheese starters
Authors: JESPERSEN N. J. TOFT
Published: August 2007

Cheese starters of the mesophilic type may be single strain, multiple strain or multiple, mixed strain cultures. The difference between these starters is described. To prepare a good and active starter for cheese, the substrate‐the milk‐must have the right composition to ensure good growth. Also important is the equipment used for heat treatment and incubation of the starter. The modern physical forms of laboratory cultures ensure a high active starter which can be used directly as inoculation material for either bulk starter or cheese milk directly. Finally the control methods for examination of the starter activity and quality is described.
Whey‐the international scene
Authors: ALLUM D.
Published: August 2007

The paper explores the present statistical balance of world production of whey from an international viewpoint. The effect on whey of the increase in cheese production and the need for new uses for whey are stressed and the future of whey and lactose discussed. A number of comprehensive appendices evaluating the overall position of Member States in the EEC are included. Editor's summary
The effect of the water of combustion on the efficiency of direct gas‐fired driers for milk powder production
Authors: MUIR D. D. , ABBOT J. , DOYLE B.
Published: August 2007

Results are presented which show that the water formed during the combustion of hydrocarbon fuel is significant in relation to the evaporation potential of the fuel when used in a direct gas‐fired drier. As a result, the outlet air humidity of direct‐fired driers is higher than that of indirect‐fired plant operating at the same outlet and inlet air temperatures. The powder moisture increases with increasing humidity at constant temperature. To compensate for this increase in moisture content, either the drier must be run at a lower inlet temperature throughout, or the outlet temperature of the drier must be increased. However, with heat sensitive materials such as milk a serious loss in powder solubility can occur if the latter action is chosen. These results suggest that the difference in overall efficiency of direct and indirect forms of heating in spray driers is less than has previously been assumed.
Milk production in the north‐east of Scotland
Authors: MACKIE MAITLAND
Published: August 2007

The technical and economic factors influencing the production of milk on the farm in the area of Aberdeen and District Milk Marketing Board are described and discussed.
The manufacture of soft, surface mould, ripened cheese in France with particular reference to Camembert
Authors: SHAW M. B.
Published: August 2007

The market for soft, surface mould, ripened cheese in France is reviewed, the principles of manufacture are outlined, and the mechanisation of soft cheese manufacture is described. A case is presented for the manufacture of such cheese varieties in the United Kingdom.
Detergent‐sterilant spraying of mobile milk tanks before cleaning
Authors: GILMOUR A. , McGUIGGAN J. T. M. , MacELHINNEY R. S.
Published: August 2007

The work described was undertaken to assess the value of spraying mobile tanks with a detergent‐sterilant immediately after emptying but before proper cleaning at the farm. In a laboratory experiment, mobile tanks were divided into sections, soiled and treated by spraying with various detergent‐sterilants. After a suitable contact time, sections were sampled for microbiological analyses. An iodophor and a non‐ionic quaternary ammonium compound proved most effective. The iodophor was used in a field trial involving 20 farms over a period of eight weeks. Milk and tank/lid surfaces were sampled weekly. All samples were subjected to microbiological analyses. Results showed that spraying with iodophor did not lead to improved hygienic status of tanks/lids or to an improvement in milk quality.
Manipulation of the heat stability of homogenized concentrated milk
Authors: SWEETSUR A. W. M. , MUIR D. D.
Published: August 2007

An examination has been made of the means of improving the heat stability of homogenized concentrated milk. It was found that heat stability could be enhanced to the greatest extent by high temperature forewarming (145° C, 5 s), two‐stage homogenization, and addition of sodium phosphates. It was shown that in the winter months homogenization per se greatly reduces the heat stability of subsequently concentrated milk. Consequently, in the production of sterilized milk products, it is essential to stabilize such milks before rather than after this destabilizing step.
Farm milk storage
Authors: FLEMING M. G. , O'KEEFFE J.
Published: August 2007

Bulk milk cooling systems for farm use are described. Data are given for the performance of energy conserving systems, such as in‐line precooling of the milk and heat recovery units.
Structures of the triglycerides of cows' milk, fortified milks (including. infant formulae), and human milk
Authors: CHRISTIE W. W. , CLAPPERTON J. L.
Published: August 2007

The positional distributions of fatty acids in triglycerides from cows' milk, cows' milk enriched in linoleic acid by dietary means, and two commercial infant formulae fortified with vegetable fats have been determined for comparison with human milk. The results are discussed in terms of the digestibility of the fats and of the requirements of the human infant for linoleic acid.
Improvement in the quality of teleme cheese produced from ultrafiltered cow's milk
Authors: VEINOGLOU B. C. , BOYAZOGLU E. S.
Published: August 2007

Mature teleme cheese produced from ultrafiltered milk has the disadvantage of a sandy texture as well as a small difference in its traditional taste due to the incorporation of whey protein. Batches of cow's milk, 300 kg each, were concentrated in an ultrafiltration unit. The addition of 0.5 per cent sodium chloride and ripening of the milk with a lactic starter so that the pH was reduced to 6.2 before beginning the ultrafiltration improved substantially the texture and the taste of the cheese. The yield of the experimental cheese is approximately 9 per cent higher than that of the control.
Milk quality schemes
Authors: JACKSON A. C.
Published: August 2007

The milk quality control schemes operated on contractual and voluntary bases by the United Kingdom Milk Marketing Boards are discussed. These include schemes for compositional quality, hygienic quality, antibiotics. sediment, extraneous water, cell count, and brucellosis testing. In addition to the schemes for individual ex‐farm supplies, reference is made to the provisional standards for bulk tanker supplies which will come into effect in England and Wales in the near future.
Energy use and conservation in concentrated and dried milk production
Authors: DARLINGTON R.
Published: August 2007

The importance of providing energy supplies in the most efficient way possible is stressed. Reductions in specific energy consumption for the concentration step can be achieved by using multiple‐effect evaporation and thermal and mechanical vapor recompression or by the use of reverse osmosis followed by evaporation. Significant reductions in specific energy consumption for the drying process can be achieved by recovering the heat from the hot exhaust gases using suitable heat exchangers, by using a fluidized bed for the final water removal step, and by altering the process conditions. Freeze concentration, freeze dying, dielectric dying, and roller dying are also discussed.
Efficient use of energy in refrigeration systems
Authors: RIVETT J.
Published: August 2007

Possible savings in energy for refrigeration plants are discussed, together with a very brief evaluation of the economics of heat pump operation.
Practical energy conservation — a case study
Authors: WOODBURN W. W.
Published: August 2007

The results of an energy conservation programmed are described. The project consisted of an initial survey to assess the potential for conservation. the forming of an energy management team, and adoption of a policy. More than 20 major projects were tackled, which resulted in a reduction of more than 20 per cent in energy costs.
Changeover from dipstick measurement to metered collection of ex‐farm milk in England and Wales
Authors: WATERMAN G. R.
Published: August 2007

The introduction of systems for the collection of milk from farms in England and Wales using tanker‐mounted turbine milk meters, and the arrangements for driver training and the servicing and calibration of meters, are described.
Marketing premium milk and products for specialist groups
Authors: PETTYFER I.
Published: August 2007

The problems faced by the producers of Channel Islands premium‐quality milk in maintaining their market share are considerable. To counteract a fall in liquid milk sales on the doorstep. there have been increased sales in cartons through supermarkets where a separate product identity can be established. New product types with the Gold Top image have been developed and successfully marketed: frozen double cream, UHT semi‐skimmed milk and dairy ice creams containing butter fat from Channel Islands milk. An unsalted butter gave keeping quality problems, but it is hoped that improved raw milk quality control will allow the product to be re‐introduced.
Subject: Flavour problems in stored milk and cream:Types of off‐flavour
Authors: BURTON H.
Published: August 2007

The types of off‐flavour likely to be found in raw milk and in heat‐treated milks with and without storage are summarized and briefly described
The dairy industry as seen from Europe
Authors: ARMSTRONG D. L.
Published: August 2007

The place of milk and milk products within the Common Agricultural Policy of the EEC is considered. An assessment is Raven of the likely future position of the UK dairy industry, as seen by someone costly involved with EEC policy as a Whole
Acetaldehyde and the acceptability of pasteurized milk stored under refrigeration
Authors: GREIG B. D. , MANNING D. J.
Published: August 2007

Changes in the volatile components of milk during the cold storage of pasteurized milk were examined, and acetaldehyde was found to be the only constituent that changed with age. Acetaldehyde concentration increased linearly with age of the milk, and acceptability, as determined by a flavour panel fell linearly with age over a 22‐day period. Acetaldehyde concentration could be used to predict pasteurized milk acceptability.
Isolation and identification of protease‐producing psychrotrophic bacteria from dairy products in India
Authors: MALIK R. K. , MATHUR D. K.
Published: August 2007

Of the 259 proteolytic psychrotrophic bacterial cultures isolated from different dairy products produced at the National Dairy Research Institute, 39 cultures exhibited more than 150 units/ml protease activity. These isolates were identified and grouped into five genera, viz., Pseudomonas spp., Flavobacterium spp., Alcaligenes spp., Micrococcus spp., and Staphylococcus spp. The culture supernatants from six isolates retained more than 50% enzyme activity after heating at 50° C for 10 min, protease of Pseudomonas sp. 8–25 having maximum heat resistance.
Understanding regulations ‐ statutory requirements
Authors: MACRAE I. A.
Published: August 2007

The background to changes in the legislation relating to milk production and utilization on the farm is examined. The main requirements of the principal regulations governing the production, manufacture and marketing of farm‐house products are defined, followed by a brief review of legislation relating to specific individual products.
Manufacture of dairy products on the farm
Authors: BIDE JULIETTE
Published: August 2007

Historical causes have resulted in the majority of milk produced on farms in Britain being sold by wholesale. The self‐sufficiency fashion and other factors have increased interest in making products on the farm. Costs of making are considerable so that the retail prices for products are not necessarily sufficient to ensure high profits. Sustained repeatability in quality of the product is essential. Manufacture requires expertise; some instruction is required if continuing successes are to be assured. Packaging is important for both eye appeal and suitability, for each product. The interest in making is not only by cow herd owners. Goat and sheep milk is being made into cheese and yogurt; these, too, must be of high quality or the reputation of all farmhouse dairy products could be endangered.
History and scope of the fruit juices and drinks industry*
Authors: HOOPER J
Published: August 2007

The history of the development of the fruit juice and soft drinks industry from Roman times to the present day is outlined. Methods of packaging are also discussed.
Uses for dairy ingredients in confectionery
Authors: EDWARDS W P
Published: August 2007

Milk products are important ingredients for the confectionery industry. Milk solids may be added to chocolate either in the form of chocolate crumb or through the addition of milk powder. Roller‐dried powder is preferable to spray‐dried powder but is increasingly difficult to obtain. Milk fat has an advantage over other fats in that it is compatible with cocoa butter. Whey and whey‐derived products such as protein concentrates and lactose or whey syrups also have potential applications, particularly in toffee manufacture where there are no legal restrictions on composition and some of the properties of the milk products may be advantageous.
Comparative shelf‐lives of skimmed, semi‐skimmed and whole milks
Authors: BROWN J V , RANJITH H M P , PRENTICE G A
Published: August 2007

The comparative microbiological shelf‐lives of skimmed, semi‐skimmed and whole milks were studied under controlled conditions. No difference in shelf‐life between the milks was observed whatever the conditions of storage or contamination. The factors that were established to affect shelf‐life, irrespective of fat content, were the presence or absence of post‐pasteurization contamination and the temperature of storage.
UHT‐sterilized milk concentrate: a review of practical methods of production
Authors: MUIR D D
Published: August 2007

A wide variety of products can be manufactured within the generic description of UHT‐sterilized concentrate. Methods of manufacture are reviewed, and it is shown that two criteria must be met. First, the concentrate must be forewarmed and, if necessary, the pH adjusted to ensure adequate initial heat stability for the product to withstand sterilization. Second, age‐gelation should be retarded and several means of achieving this end are considered. It is also noted that on prolonged storage flavour defects may arise in UHT‐sterilized concentrate.
Determination and control of the moisture and salt content of butter
Authors: WILLIAMS G. R.
Published: August 2007

Work is described on on‐line meters for the moisture content and salt content of butter from a continuous buttermaker. It is shown that the moisture meter gives a very accurate estimation of the rapid moisture test value, and the salt meter accurately estimates the reference salt value. The incorporation of the meters, together with a moisture and salt controller, has allowed the mean moisture content of butter to be increased by approximately 0.16%, and the mean salt content of butter has increased by 0.12%. This increase represents a considerable financial saving.
Spontaneous ignition of milk powders in a spray‐drying plant
Authors: BEEVER PAULA
Published: August 2007

A company operating a spray‐drying plant for skimmed milk and fat‐filled powders asked the Fire Research Station for help in determining the cause of a series of fires. The subsequent investigation showed that the powders could undergo spontaneous ignition in certain circumstances. The thicknesses of powder deposit on the spray‐drier walls necessary for there to be a risk of self‐ignition were calculated. These were sufficiently close to those encountered in practice to suggest that self‐ignition represents a real problem. Mechanisms for the occurrence of fires in the fluid‐bed instantizers are also put forward. Preventive measures are suggested.
Suitability of rapid microbiological methods for the hygienic management of spray drier plant
Authors: McMURDO I. H. , WHYARD S.
Published: August 2007

A study was initiated to find the most suitable rapid microbiological method to monitor the hygienic performance and facilitate the hygienic management of a single‐site spray drier/blending/packing operation. The advantages of employing a rapid method and the criteria and methods used to evaluate commercially available instruments are listed. A brief review of the DEFT, Bactec, Lumac, Bactobridge, Bactometer and Malthus instruments is given, from which we conclude that it is the impedimetric/conductivity instruments that show the greatest potential for the future. We selected the Malthus range of microbial growth analysers as the most suitable for our requirements.
Nutrient composition of dairy products. I Cheeses
Authors: FLORENCE E. , MILNER D. F. , HARRIS WENDY M.
Published: August 2007

An analytical programme was carried out to assess the composition of a variety of United Kingdom cheeses. Test samples were taken each season from regional centres in England and Wales. Proximates and minerals were determined and results were examined for seasonal and regional variation. Results were also evaluated for their compliance with statutory regulations.
Nutrient composition of dairy products. II Creams
Authors: FLORENCE E. , MILNER D. F. , HARRIS WENDY M.
Published: August 2007

Full proximates and minerals were determined in a variety of United Kingdom creams. Results were examined for seasonal and regional variation and also for their compliance with statutory regulations.
Hygiene on the dairy farm
Authors: MARSHALL J H
Published: August 2007

The way in which the changing structure of dairy farming is affecting hygiene on the farm is considered. Increasing herd size and automation of milking equipment have resulted in larger milking plants, which in turn have led to higher rates of milking and more complex plants to be cleaned. The three main sources of contamination in ex‐farm milk, that is the udder, teat surfaces and milking equipment, remain but new aspects within these areas need to be considered. The importance of detecting clinical mastitis. preparing cows for milking, cleaning equipment and cooling milk is discussed.
Milk assembly and its effect on the hygienic quality of milk
Authors: STEWART D B
Published: August 2007

The method of milk collection from farms and distribution to receiving centres in Northern Ireland is described. Price adjustments based on total bacterial counts (TBCs) have led to an improvement in the bacterial quality of milk on the farm. Current data are quoted. The importance of collection procedures, and tanker design and cleaning, on the TBC of milk at the receiving centre is discussed. It is concluded that increases in TBC during collection and distribution are marginal ij the proper procedures are used.
Hygienic design and test methods
Authors: LELIEVELD H L M
Published: August 2007

Plant design has a major influence on the production of safe and unspoiled food. Hygienic design principles such as smooth surface and absence of crevices and dead spaces should be taken into account when designing process lines. Therefore the hygienic characteristics of equipment (cleanability, sterilizability, etc) must be known. Standardization of methods of testing the hygienic characteristics of equipment would greatly benefit both equipment manufacturers and food processors. It is suggested that a committee should be formed to draft such standards.