bluuebunny/crossref_metadata_2025 huggingface dataset:
The legal view
Authors: PRICE J. P.
Published: August 2007

The different areas of the law which influence the dairy industry are considered, together with the organizational structures that give stability to the industry. The author then gives a personal view of the legal and political constraints that apply to dairying, both justifiable and unjustifiable, and suggests ways in which the situation might be improved.
The international view
Authors: HOPKIN EDWARD
Published: August 2007

The relationships between the dairy industries of the UK and of other countries, both developed and developing, are considered from technical and economic standpoints. The International Dairy Federation (IDF) is a valuable channel for cooperation and the transfer of information, although its financial resources are limited and many countries with developing dairy industries are not members of IDF.
Subject: Novel cheeses and cheese‐making processes
Authors: SHAW MICHAEL
Published: August 2007

Cheese substitutes can be produced in many forms, but most are made by blending the individual constituents, including non‐dairy fats or proteins, to produce a cheese‐like product to meet specific requirements. A substantial market has developed in the United States, particularly for industrial food uses: of these, pizza manufacture and the school meals programme are the most important. A small market has been established in Britain, mostly replacing imported cheese in formulated foods. It is suggested that cheese substitutes, or cheese analogues prepared entirely from dairy components, could be developed as useful additions to processing ranges and would be unlikely to reduce natural cheese consumption.
Preparation and processing of fruit juices, cordials and drinks
Authors: CATTELL G S , DAVIES P M
Published: August 2007

The techniques and equipment for the production of fruit juices and non‐carbonated drinks, and for the production of carbonated drinks, are described.
Flavour and vitamin stability in pasteurized milk in polyethylene‐coated cartons and in polyethylene bottles
Authors: SCHRÖDER MONIKA J A , SCOTT K J , BLAND M A , BISHOP DINAH R
Published: August 2007

Commercially pasteurized, non‐homogenized full cream milk in 2‐pt white polyethylene (PE)‐coated cartons overprinted with blue, and in 4‐pt PE bottles was stored for 4 d in the dark or under white fluorescent light of 4000 1x, at a temperature of 7°C. The flavour of milks kept in the dark remained good, but exposure to light resulted in early off‐flavour development: cartoned milk was disliked by a flavour panel after about 17.5 h exposure and milk in the PE bottles after 9 h. Vitamins A and B2 were stable in the milk during 4 d storage in the dark in both bottles and cartons, and in cartons exposed to light. In the bottled milks, light‐induced losses of these vitamins after 4 d were, respectively, 15% and 35%. but there was little or no loss before the development of light‐induced flavour. Loss of total vitamin C by day 4 was about 50% in the dark, irrespective of container. In the cartons exposed to light, 66% of the vitamin C was lost, while virtually none remained in the exposed, bottled milk. There was also a markedly greater loss of vitamin C in the bottled milk than in the cartoned milk at the time the flavour became unacceptable. The dissolved O2 concentration dropped considerably in the bottled milk exposed to light, but only marginally in the cartons. There were small increases in dissolved O2 in the dark in both types of container.
Direct gas‐fired heating of a pilot‐scale spray drier using natural gas for milk powder manufacture
Authors: KELLY P M , SLATTERY J
Published: August 2007

A pilot‐scale spray drier was converted to direct gas‐fired heating using natural gas to determine its effects on the chemical and physical properties of the skimmed milk powders dried by this technique. There were no significant differences in acidity, bulk density, solubility index and moisture content compared with the control samples (‘indirect’ heating of drier) during the course of 11 trials. The heated drying air (200°C) was analysed for the presence of NO + NO2, CO and CO2, and some increases at ppm levels in the nitrate (NO3‐) and nitrite (NO2‐) content of the milk powders were observed. Colour and flavour characteristics of the samples were not affected.
Environmental and disposal problems
Authors: KEEN R C
Published: August 2007

The paper shows the possible influences of environmental factors and legislation on the dairy industry, particularly in relation to UHT processing dairies. Problems of air, noise and odour pollution, effluent disposal, and the disposal of solids wastes are considered. Pressure to reduce the effects of these consequences of processing is likely to continue.
High‐protein whey powders — production
Authors: YOUNG P R
Published: August 2007

The factors to be taken into account in producing high‐protein powders from ultrafiltered whey, of a quality and consistency to satisfy a commercial customer, are described.
Whey drinks — technology, processing and marketing
Authors: PRENDERGAST K
Published: August 2007

The characteristics of whey‐based fruit drinks, which make them widely acceptable to consumers in Europe, are described. Methods of production, based on fermentation and on direct acidification, are given.
Use of lactose in the pharmaceutical and chemical industry
Authors: BOOIJ C J
Published: August 2007

Lactose is used in the pharmaceutical industry for tabletting. For this purpose it must be purified to pharmaceutical grade. Many of the properties of crystallized lactose make it suitable for tabletting, but further research is needed into the mechanisms involved in the prom. Lactose can also be used as a basis for the production of lactulose lactitol and lactobionic acid. These processes are described, and possible commercial applications for the products are discussed.
Direct heating of drying air with natural gas in the preparation of milk powder
Authors: JANSEN L A , ELGERSMA R H C
Published: August 2007

The question is considered whether in the production of milk powder direct heating of the drying air can be used as an alternative to indirect heating. Direct gas firing appears to result in substantial savings in the cost of energy and in capital expenditure. As compared with indirect heating, direct gas firing leads to the milk powder showing a slight increase in nitrate content (on average 8–14 mg/kg) and a marked increase in nitrite content (on average 0.4‐3 mg/kg). This level of contamination is expected to diminish when a “low NOx” burner is used. Whereas in preliminary research into the presence of volatile N‐nitrosamines a level slightly above 1 μm N‐nitrosodimethylamine (NDMA)/kg powder was found, more recent experiments showed a maximum of 0.3 g NDMA/kg. There seemed to be no significant relation between the nitrosamine content of the product and the method of heating the drying air.
Training needs of the industry
Authors: McCLURE R. W.
Published: August 2007

The dairy industry is on the verge of great change: decontrol of prices, high costs of distribution, great concentration of purchasing power in the hands of the large multiples, increased consumer awareness of healthy diet and fiercer competition from imports. And yet the bulk of our training effort and budget continues to be directed as it was 10 years ago, as though nothing had changed. What the industry needs is product innovation, professional marketing and highly efficient physical distribution.
Experiences and views from a non‐EEC country
Authors: TORSSELL H.
Published: August 2007

The problems of the Swedish dairy industry are compared with those of the EEC. In spite of a government subsidy on fluid milk, there is a continuing slight decrease in milk consumption. Present overproduction is about 8%. To reduce this, a two price system of payment will be introduced in 1985, combined with a retirement scheme for milk producers. Development of new products, some of which have been taken up outside Sweden, have helped to maintain consumption. Problems exist with imports of cheese, milk powders and fruit yogurts from the EEC and with exports in competition with the EEC. Some observations are made on the situations of Norway and Finland.
Future export market for dairy commodities, with emphasis on skimmed milk powder
Authors: ALLUM D.
Published: August 2007

Figures are given for the EEC and world production and markets for butter and skimmed milk powder. However, in the final analysis the world market is unquantifiable as it depends on the ability of importing countries to pay and the incentives offered by exporting countries. The factors controlling price, within and outside the EEC, and the effects of exporters' credit policies are discussed. The UK can at times have an advantage through movements in the value of sterling against other currencies. However, in the foreseeable future export prices will continue to be artificially determined through government subsidies, although some firming of prices is likely because of restrictions on milk production in the EEC and probably in the USA.
Milk and Dairies Regulations
Authors: MACRAE I. A.
Published: August 2007

The application of Milk and Dairies Regulations to control the production of milk on the farm is described, with particular reference to England and Wales. Other legislation and Codes of Practice which apply are briefly considered.
Phospholipids in milk and dairy products
Authors: CHRISTIE W. W. , NOBLE R. C. , DAVIES G.
Published: August 2007

A rapid HPLC method has been developed for the analysis of the phospholipids in milk and dairy products. A concentrate of the phospholipids was obtained by chromatography on a cartridge of silica gel. The relative proportions of the different phospholipids were then determined by HPLC, and by means of the addition of an internal standard, dipalmitoyl phosphatidyldimethylethanolamine, the absolute amounts present were also measured. After the reproducibility of the method was demonstrated with fresh whole milk, it was applied to skimmed milk, buttermilk and various products of ultra‐high temperature processing. Small differences only were seen in the relative compositions of phospholipids in different milk products, but the absolute amounts varied appreciably. In some samples, it was tentatively concluded that the phospholipids had undergone extensive autoxidation.
Observations on the introduction of the DEFT for the routine assessment of bacteriological quality
Authors: EASTER M C , KROLL R G , FARR L , HUNTER A C
Published: August 2007

In the light of experiences gained and observations made in the dairy industry, the critical control points and factors that affect the operation of the DEFT (Direct Epifluorescent Filter Technique) in a routine laboratory were determined. Recommendations are made for the optimization of both the test protocol and the instrumentation, and the need for adequate operator training is strongly emphasized.
Effect of mastitis‐related bacteria on total bacterial count of bulk milk supplies
Authors: JEFFREY D C , WILSON J
Published: August 2007

Seven hundred and fifty‐four bulk milk samples from a total of 9,066 tested by the Aberdeen and District Milk Marketing Board in 1984 had total bacterial counts greater than 45,000 per ml. Of the failed samples, 43.8% had more mastitis‐related bacteria present than non‐mastitis types. More than a quarter of the failed samples had almost pure cultures of Streptococcus agalactiae, Str. dysgalactiae, Str. uberis, Staphylococcus aureus or coagulase‐negative staphylococci. No relation was found between the failed samples resulting from subclinical mastitis infections and the somatic cell count of the bulk milk. Seventy‐five per cent of the financial penalties imposed on producers were attributable to mastitis bacteria in bulk milk samples.
A comparison of DEFT clump counts obtained in eight dairy laboratories receiving replicate samples of preserved raw milk
Authors: NEAVES P , JERVIS D I , PRENTICE G A
Published: August 2007

In an interlaboratory trial, the Direct Epifluorescent Filter Technique (DEFT) for estimating the hygienic quality of raw milk was compared with the colony count method. The results, from replicate samples of 60 chemically preserved milks examined at eight dairy laboratories, showed linear correlation coefficients ranging from + 0.19 to + 0.90. DEFT results depended on the skill of the operator and agreed less well with colony counts made before preservation than with colony counts made at the same time as DEFT counts. The combined DEFT counts from all laboratories compared with colony counts made after preservation showed a linear correlation coefficient of + 0.87; the equation for the regression line was y = 1.00x + 0.04, indicating that the DEFT can provide results comparable to those of the colony count.
Diet, health and the dairy industry*
Authors: BUTTRISS JUDITH
Published: August 2007

This paper is an overview of the nutritional and medical factors which may influence the dairy industry and specifically the cheese market. It covers the factors that are currently modifying opinions about diet and health, the response of the dairy industry and problems that might arise if extreme dietary changes are made too quickly.
Malicious tampering with foodstuffs — the forensic scientist's role in the police investigation*
Authors: FYSH R R
Published: August 2007

When food is maliciously tampered with, it is essential to determine the nature of the noxious material, establish its hazard to anyone consuming it and gather evidence to arrest the perpetrator of the crime. This paper describes some of the sophisticated methodology available to the modern forensic scientist.
Influence of the pre‐rinse on the efficiency of circulation cleaning milking machines
Authors: RUNNALLS R J
Published: August 2007

The effect of volume and temperature of pre‐rinse water on the cleaning efficiency of five circulation cleaned recorder milking machines was investigated. A hot (> 75 °C) pre‐rinse gave the lowest bacteriological rinse total colony counts. As the rinse count differences were small, the least expensive cold water pre‐rinse is considered satisfactory for most farms. A pre‐rinse volume of 16 litres per unit removed more residual milk than eight litres per unit but gave no significant difference in rinse counts. For most plants 8–10 litres per unit is considered a satisfactory pre‐rinse volume
UHT processing of milk: seasonal variation in deposit formation in heat exchangers
Authors: GRANDISON A S
Published: August 2007

Deposits formed in different sections of a pilot‐scale plant during ultra‐high temperature (UHT) processing of milk were studied over a 12‐month period. A twofold range in efficient process run time was found. Deposits formed in the lower temperature (80–110°C) section at a constant rate, irrespective of milk composition. The run time was determined almost entirely by deposits formed in the steam‐heated section (110–140°C) and these varied greatly in composition and rate of formation throughout the year. To increase run time in commercial practice it is suggested that attempts should be made to reduce mineral deposition in the high temperature section of the plant.
The sensory characteristics of Cheddar cheese and their relationship with acceptability
Authors: Mcewan Jean A , Moore James D , Colwill Janet S
Published: August 2007

Seven varieties of Cheddar cheese were evaluated using free‐choice and conventional (quantitative descriptive analysis) profiling. This study looks at the odour and flavour attributes of the cheeses; as well as the more widely reported texture characteristics. Generalized Procrustes analysis was used to analyse data from both profile methods, as well as being applied to compare the perceptual spaces obtained from the two methods. The results obtained from both profiling procedures were similar and easily interpretable, suggesting that the less time consuming free‐choice method is an appropriate technique when used with trained assessors. Strength of odour and flavour, and rubbery and grainy texture were some of the important attributes separating the cheeses in a two dimensional perceptual space. Preference judgements were obtained from 50 consumers using a nine point hedonic scale. These data were related to the profile space using Preference Mapping and the best model evaluated.
Pathogens in milk powders — Have we learned the lessons?*
Authors: METTLER A E.
Published: August 2007

Although the record of the milk powder industry is a good one in respect of product safety, failures have occurred resulting in outbreaks of food poisoning. From studies within the industry and from published case histories it is concluded that there is a widespread awareness of the requirements of good manufacturing practice (GMP) but lapses in attention to detail can, and have, led to potential and actual reduction of product safety. The lessons to be learned from such studies are discussed, including the role of GMP, equipment and building integrity, air quality, product and environmental testing and the use of critical control points. The paper looks briefly at the increasing pressures for greater legislative control on the industry, and the approach of the New Zealand dairy industry to pathogen control is briefly discussed.
Ice cream manufacture*
Authors: HAMILTON MARION P
Published: August 2007

The legal requirements for heat treatment and composition of ice cream are discussed. Details of the necessary components of ice cream and their functions are given, together with the contribution of milk and milk products. The important stages in manufacture are outlined and examples of recent developments in the industry are included.
Table spreads: trends in the European market
Authors: Charteris W P , Keogh M K
Published: August 2007

Trends in the market for table spreads in selected European countries including Sweden, the United Kingdom, France, Germany, The Netherlands, Belgium and Norway are reviewed. The forces which have contributed to these trends are highlighted and possible future trends in the market are discussed.
Some insight into the mechanism of inhibition of psychrotrophic bacterial growth in raw milk by lactic acid bacteria
Authors: Griffiths M W , Banks J M , Mcintyre L , Limond A
Published: August 2007

Addition of lactic acid bacteria to refrigerated raw milk inhibited growth of Gram‐negative psychrotrophic bacteria. In order to obtain complete inhibition, population levels of lactic acid bacteria approaching 1× 108 cfu/ml were required. At this inoculum level a substantial pH change was observed in the milk during storage. The degree of inhibition was related to the final pH of the milk. Inhibition of the psychrotrophs was brought about by adjustment of pH with L(+) lactic acid but not by HCI. Inhibition by the lactic acid bacteria was observed in heat‐treated milks seeded with a small volume of raw milk, but no inhibition of Gram‐negative psychrotrophic growth was observed when cell‐free preparations of lactic acid bacteria were used. A cell‐free ultrafiltrate of one lactic acid culture did inhibit a strain of Bacillus circulans.
System for early detection of fire in a spray drier
Authors: Steenbergen A E , Van Houwelingen G , Straatsma J
Published: August 2007

Powder deposits in a milk powder plant may start a fire. Once milk powder is smouldering, it produces a significant amount of carbon monoxide. Previous research showed that this increase of CO can be detected by a sensitive CO analyser. Based on this principle, NIZO developed a fire detection system, consisting of an air sampling and air sample preparation unit and a sensitive CO analyser. The system was tested on an industrial drying plant for a period of four months. The detection system operated without any malfunction. Little maintenance was required. CO emission sources in the neighbourhood of the drying plant may interfere. The system can compensate for this. Recommendations are given for a proper installation and maintenance of the system.
The effect of processing temperatures on the quality of labneh made by ultrafiltration
Authors: TAMIME A Y , DAVIES G , CHEHADE A S , MAHDI H A
Published: August 2007

Twelve batches of labneh were manufactured by using the traditional method and also by ultrafiltration (UF) of yogurt at temperatures ranging from 35°‐55° C. The labneh samples contained 21.3–26.4% total solids (including minerals and unmetabolized lactose), 6.6–9.3% protein and 9.8–12.6% fat. The highest flux rate during UF was observed at temperatures 50° C, but the total viable counts of the starter organisms were lower when compared with labneh concentrated at 45° C. Portions of each of the labneh samples were smoothed using a lactic curd homogenizer fitted with different homogenizer heads (D‐170 and D‐280). Homogenization markedly affected the firmness of labneh and is therefore recommended to smooth the product using homogenizer head D‐280 because it causes less turbulence.
Sensory evaluation of cheddar cheese: the relation of sensory properties to perception of maturity
Authors: Muir D Donald , Hunter E Anthony
Published: August 2007

Twelve commercial samples of cheddar cheese were characterized by a sensory panel comprising 24 highly experienced judges. The cheeses represented normal cheddar cheese readily available to the consumer and ranged in labelled maturity from mild to extra‐mature. Sensory data were collected by Quantitative Descriptive Analysis in such a way that carryover and order of tasting effects were defined. Statistical analysis for 23 separate sensory attributes estimated sample effects using the Residual Maximum Likelihood technique. Simplification of the results was then achieved by multivariate analysis. The panel's perception of maturity did not always agree with that implied by the label. However, it was shown that perceived maturity was closely associated with the intensity of cheddar flavour and with mouth‐coating character. A number of secondary associations were also noted.
Information management systems for dairy factory laboratories
Authors: O'CALLAGHAN DONAL J , CROWLEY EOIN M
Published: August 2007

Dairy laboratories are responsible for measuring the quality of ingredients, intermediate products and finished products. A particular challenge in the food processing sector is that consistently high quality products must be made from raw material which varies widely in composition and to some extent in quality. Consequently, routine milk sampling and analysis form part of the quality control system in any dairy plant. Sampling and data collection begin at the milk collection point on the farm, and so the collection truck must be considered part of the informationlquality control management system. Computerized information management systems relieve the workload on the laboratory manager by assisting with tasks such as organizing the workload; tracking samples; monitoring instruments; acquiring, storing, reporting and analysing test data; and with additional functions such as Good Laboratory Practice and IS0 9000. Of particular significance to laboratories is that computer interfaces and computer technology inside analytical instruments have opened new ways of integrating on‐line measurements in the process, and on‐line laboratory data. With the increasing rationalization of the dairy industry there are fewer laboratories, and a laboratory often processes samples for several factories, which requires good integration. The number of samples which are submitted is increased and the cost of automation becomes justified,
Factors influencing consumer choice
Authors: REES ANN MAREE
Published: August 2007

The dramatic changes in food consumption revealed in the recent Household Food Consumption and Expenditure 1990 survey, which studies trends over the period 1940–90, are reviewed. The increase in the number of meals eaten away from home is discussed together with the underlying causes for the changes in the United Kingdom. The factors which influence the consumer's choice of food are complex and must be added to variables such as Pavour, texture, appearance, advertising etc. Demographic and household role changes and the introduction of microwave ovens have produced changes in eating habits, a reduction in traditional cooking, fragmentation of family meals and an increase in snacking. The vigorous sale of chilled and other prepared foods is related to the large numbers of working wives and single people who require and value convenience. Developments in retailing, with the concentration of 80% of food sales in supermarkets, is also important. Consumers are responding to messages about safety and healthy eating—they are concerned about the way in which food is produced and want safe, ‘natural’, high quality food at an appropriate price. The increase in sales of organic produce probably relates to concerns about intensive farming methods and animal welfare. The choice of food by young people—future consumers—has caused some concern. The introduction of the Single Market in 1993 with the free movement of people and goods within Europe should alter food choice for consumers. Many consumer organizations are concerned about lower standards of consumer protection and the implications for food safety.
Quality function deployment: a quality engineering technology for the food industry
Authors: CHARTERIS WILLIAM
Published: August 2007

The customer is the key determinant of the success of a new product and customer needs must therefore be identified and integrated into the development of all new products at their design stage. Equally, the processor plays an important role by assuring that product quality engineering technology characteristics are identified, optimized and maintained on target with minimum variation. Quality function deployment (QFD) provides a systematic means of identifying customer requirements and translating them into achievable Product characteristics. Its use ensures more successful product development. This paper provides an overview of the QFD process and associated quality tools.
The freezing point depression of authenticated and bulk vat milk: results of surveys 1989–91
Authors: COVENEY LESLIE
Published: August 2007

Two surveys of freezing point depression (FPD) of milk from farms in England and Wales have been undertaken. Both bulk vat samples (non‐authenticated Central Testing samples) and authenticated herd samples were tested and the results compared with those from the survey of authenticated milks carried out in 1977, which has been used as the basis of interpretations of FPD results in BS3095. The results suggested that milk from herds in England and Wales may have a true FPD lower than that recorded in the British Standard and that the action taken for bulk samples with FPD below current thresholds (eg, 530, 525 m°C) may need to be reconsidered.
An evaluation of the LacTek Beta‐Lactam Milk Screening Kit
Authors: BELL C. , SCANNELLA D.
Published: August 2007

The LacTek Beta‐Lactam Milk Screening Kit (an enzyme immunoassay) was compared to the Delvotest P method (a microbial inhibition test) for detecting antibiotics in raw milk samples. Good agreement (97·8%) was obtained from a total of 413 raw milk samples tested in four laboratories, The LacTek test has been accepted as a rapid (less than 10 minutes) antibiotic screening method for inclusion in the Joint Committee of the Milk Marketing Board and the Dairy Trade Federation Code of Practice for the Assessment of Milk Quality.
Effect of post‐cheddaring manufacturing parameters on the meltability and free oil of mozzarella cheese
Authors: APOSTOLOPOULOS CHRISTOS , BINES VALERIE E. , MARSHALL RICHARD J.
Published: August 2007

The effect of reducing the salt content on the meltability and free oil of mozzarella cheese was studied. In addition, the alternative use of a twin‐screw extruder is proposed for the stretching of the curd. It was found that by reducing the salt content the meltability and the free oil are slightly decreased. On the other hand, the cheese produced from the twin‐screw extruder (fed with chilled curd) had lower meltability but no free oil at all compared with that from a conventional stretcher.
The viscosity of cheese sauces with different starch systems and cheese powders
Authors: GUINEE TIMOTHY P. , O'BRIEN NIAMH B. , RAWLE DONAL F.
Published: August 2007

Cheese sauces were prepared by blending cheese powders, starches, skim milk powder, flavouring agents, milk and/or water to ˜24% dry matter, cooking to 98°C and simmering for ˜2 minutes. Most sauces exhibited thixotrophic behaviour as characterized by the curvilinear decreases in viscosity and shear stress with time when subjected to a constant shear rate (118s‐1). However, Colflo 67 based sauces underwent shear thinning initially and then shear thickening at shearing times >˜200 s. Increasing the total starch level from 2 to 4% resulted in sauces which had more viscous consistencies, higher susceptibility to shear thinning and higher viscosities on completion of shearing. The rheological properties of sauces were markedly influenced by serving temperature and the type of starch base used. Variation in the level of cheese solids in the cheese powder had little influence on the rheological characteristics of sauces when used at levels of <10% (w/w).
Sensory changes in liquid milk during storage and the effect on consumer acceptance
Authors: WATSON MARTIN P , McEWAN JEAN A
Published: August 2007

The acceptance of dairy products by consumers is generally determined by the product's sensory characteristics. These characteristics are a result of various changes in the product and the surrounding environment. The purpose of this paper is to report on a detailed sensory and consumer investigation of the changes in liquid skimmed milk held over an eight day period at three different storage temperatures: 1°C, 5°C and 10°C. Results of an objective sensory profile and subsequent data analysis revealed that sensory changes in milk could be described and quantified, clearly indicating the product's shelf‐life profile. Product acceptability as perceived by consumers was undertaken on a subset of samples, illustrating the points at which consumers noticed significant changes. Overall, as the samples went through their shelf‐life at the higher temperature they became less acceptable. The final part of the experiment used statistical modelling procedures to interpret and understand the data. As expected, it was shown that products became more stale during storage, and that temperature of storage affected the rate of staling, this being most marked at the higher temperature. Staleness was related to the attributes vegetable, sour, cardboard, chalky and mouthcoating.
Advances in spray drying of food products
Authors: REFSTRUP EJNAR
Published: August 2007

This paper discusses the different spray drying concepts available for the food and dairy industry. The advantages and disadvantages of five types of driers are discussed in the light of the present requirements for flexibility with respect to product range and product properties. Recent developments in fines‐return systems and sanitary component design are also discussed.
Automating batch processes
Authors: DOCTOR PAUL
Published: August 2007

Batch processes are a suitable means of describing milk and dairy processes and therefore suitable applications for the emerging batch control systems standards. These involve powerful recipe handling, scheduling and information management concepts. Recipes are regarded in these standards as transportable objects incorporating formulae, equipment requirements, process procedures and instructions for data acquisition of data for batch histories. The main impact of these recipes will be to permit increased production flexibility as control systems become more functionally oriented and subject to the instructions within recipes. Production scheduling will enable the order of recipes and production to be established according to customer demands. Any supported schedules will have to be dynamic, to allow for severe disruptions. The final concept of information management enables the creation and use of batch reports for quality, internal and external, financial and maintenance functions and analysis within a company. Although these concepts and their interrelationships are reasonably new, control systems are being created that will support software implementing these concepts.
The development of fat‐filled powders and commercial pressures on future developments
Authors: HAYMAN G S
Published: August 2007

Following over 100 years of development, fat‐filled powders are available with a full range of fat content suitable for a wide selection of applications. Skimmed milk powder is a major ingredient directly or indirectly in these products, and prices will be under continuing pressure to fall more in line with world levels.
The influence of the casein:fat ratio in sheep's milk on the chemical composition and sensory properties of nabulsi cheese
Authors: HADDADIN M S , SHAHIN R M A , SON R K ROBIN
Published: August 2007

The organoleptic properties of nabulsi cheese, which is widely popular in Jordan, tend to vary from one market sample to the next, and differences in the chemical composition of the cheese milk were suspected. Deliberately altering the casein: fat ratios in Awassi sheep's milk influenced the texture of, and hence consumer reaction to, nabulsi cheeses made from the different milks. However, the use of a starter culture including Lactococcus lactis and L cremoris, rather than the natural microflora of the milk/dairy, produced cheeses that were perceived to be too harsh in flavour. It was concluded that the between‐batch variability observed in the marketplace was likely to be introduced by both the uncontrolled nature of the bacterial populations in the milk and compositional differences.
The microstructure of set‐style, natural yogurt made by substituting microparticulate whey protein for milk fat
Authors: TAMIME A Y , KALÁB M , MUIR D D , BARRANTES E
Published: August 2007

The effect of a protein based fat substitute (Simplesse® 100) incorporated at a 1.5% level (w/w) in set‐style yogurt on its microstructure, syneresis and firmness was compared with the effect of anhydrous milk fat (AMF) used at the same concentration. The fat substitute was used in both commercial forms available, ie, as a dry or a wet ingredient. The yogurt bases consisted of reconstituted skimmed milk powder including the added ingredients and contained 14.3–15.5% total solids. Electron microscopy revealed that homogenization of AMF produced fat globules which interacted with milk proteins present in the yogurt base and thus the fat became an integral part of the yogurt microstructure. Similar integration was observed with the fat substitute, the particles of which (0.1–3 μm in diameter) were found to be parts of the casein micelle chains or spanned adjacent chains. These chains were found to be somewhat shorter (no statistical assessment was carried out) in the yogurts made with the fat substitute in wet or dry forms than in the yogurt made with AMF. Yogurts with the fat substitute were softer than the yogurts containing AMF, although their composition was similar except for the fat which was replaced with the fat substitute.
A new approach to capacity planning and scheduling
Authors: NOVELS MIKE
Published: August 2007

The ever increasing pressures from the marketplace have caused companies to reassess how the production planning function is carried out and to look for tools that will support the decision making process and generate achievable schedules in a timely manner. This paper describes the use of finite capacity scheduling tools developed as part of a European collaborative project, illustrates their use with two case studies in the food and drinks sector and discusses how these may influence the way that variable costs are measured.
The shelf‐life of dairy products: 3. Factors influencing intermediate and long life dairy products
Authors: MUIR D DONALD
Published: August 2007

In this, the third part of a series of four reviews, the factors ‐which control the shelf‐life of long and intermediate life dairy products are discussed. Two distinct types of product degradation are addressed. Firstly, the degradative potential of heat‐resistant lipase, protease and phospholipase, derived from psychrotrophic bacteria commonly found in refrigerated milk, is examined. Secondly, the chemical composition of milk is reviewed and lipid oxidation, calcium induced aggregation of milk protein and Maillard reaction are identified as likely routes to product spoilage. The relative importance of these reactions to specific products will be discussed in the final part of this series of articles.
Microbiological quality assurance of edible table spreads in new product development
Authors: CHARTERIS WILLIAM P
Published: August 2007

The microbiological quality assurance (MQA) of edible table spreads, including milk fat, margarine type and blended products having fat contents in the range 5–80% by weight, in new product development is considered in relation to the sampling and monitoring of marker microorganisms, hazard and risk analyses, challenge testing, preservative efficacy testing and the modelling of the growth of spoilage micro‐organisms in compartmentalized food emulsion systems. It is shown that the use of ingredient and process technologies to implement ecological principles of MQA plays a major role in the development of safe, wholesome and shelf stable edible table spreads.
The shelf‐life of dairy products: 1. Factors influencing raw milk and fresh products
Authors: MUIR D DONALD
Published: August 2007

This review forms the first part of a series of four articles which will consider factors affecting the shelf‐life of dairy products. In this report factors influencing the shelf‐life of raw milk and fresh products are highlighted. Potential methods of controlling bacterial growth are discussed in detail.
Effect of sodium caseinate on the stability of cream liqueurs
Authors: Lynch A G , Mulvihill D M
Published: August 2007

The apparent viscosity of cream liqueurs prepared with different commercial sodium caseinates increased on storage at 45°C at rates and to extents that were dependent on which caseinate was used in the cream liqueur preparation. Increases in the apparent viscosity of fat free and fat free, micellar casein and whey protein free liqueurs indicated that differences in the caseinate s per se, rather than differences in interfacial absorption of the caseinates or the inclusion of micellar casein and whey proteins with the cream serum, caused the differences in increases in the apparent viscosity of cream liqueurs on storage at 45°C. No significant correlation was found between the calcium content of the caseinates and increases in the apparent viscosity of the liqueur systems on storage at 45°C. Addition of 2‐mercaptoethanol to liqueurs after manufacture caused large increases in apparent viscosity, indicating that sulphydryl interactions may be important. Addition of NaCl to cream liqueurs resulted in an immediate increase in apparent viscosity, and on storage at 45°C for seven days, the liqueurs gelled, developed a high apparent viscosity or underwent phase separation, depending on which caseinate was used in the manufacture of the cream liqueur. Thus changes in the apparent viscosity of cream liqueurs on storage at 45°C are caseinate dependent and the results presented suggest that electrostatic and sulphydryl interactions may be involved in these changes.
Association of the sensory properties of commercial, strawberry flavoured fermented milks with product composition
Authors: Muir D Donald , Hunter E Anthony , Dalaudier Corinne
Published: August 2007

Sensory profiling was carried out on 36 varieties of commercial, strawberry flavoured fermented milk products by a panel of 15 trained assessors. The samples were rated according to six aroma attributes, eight descriptors of flavour, three for after‐taste, and five attributes to describe mouth feel. The fermented milks were classified into nine groups according to the image portrayed on the product label. There was substantial overlap in sensory character between product groupings. Creamy and natural character were the most important discriminant attributes, but differences in chalky mouth feel were also significant. Creamy character was associated with the concentration of both fat and protein. In contrast, chalky character was associated with protein content alone. Supplementary evidence suggested that addition of starch or gelatine modified sensory character, albeit in different ways.
Bulking in aerobic biological systems treating dairy processing wastewaters
Authors: Donkin M J
Published: August 2007

The aerobic biological treatment of dairy processing wastewaters is associated with poor sludge settling bulking, and this has been largely linked to the high soluble organic component in these wastewaters, and high chemical oxygen demand COD: NP ratios. Strategies to minimize sludge bulking in activated sludge systems or sequencing batch reactors have been identified and include the operation of these systems under extended aeration conditions, and the incorporation of an anaerobic or anoxic zone to facilitate the degradation of the readily metabolized lactose in the wastewater. Filamentous bacteria linked with sludge bulking in the industry have been associated with various operating conditions.
Effect of calcium on the minerals retention and cheesemaking parameters of milk
Authors: SOLORZA F J , BELL A E
Published: August 2007

The objective of this study was to evaluate the effect of calcium on minerals retention and cheesemaking parameters of milk during manufacture of a model soft cheese. Several batches of both reconstituted skim milk containing 9, 12 and 15% (w/v) and whole milk with 12, 15 and 18% (w/v) of total solids were used to prepare a soft ‘stretchable’ cheese of the mozzarella type. A small amount of added calcium (0.14 mM) influenced the level of minerals and some of the measured cheesemaking parameters (clotting time, weight of whey, protein and fat recovery), but the efficiency of the cheesemaking process was lower than would be expected in commercial terms.
Effect of heat treatment on the rennet coagulation properties of recombined high total solids milk made from milk protein concentrate powder
Authors: POMPRASIRT VISAKA , SINGH HARJINDER , LUCEY JOHN A
Published: August 2007

The effects of heat treatment on the small and large deformation rheological properties of rennet gels made from recombined high total solids milk made from milk protein concentrate were studied. Heat treatment of recombined milk resulted in a slower rate of increase in the storage modulus (G') of rennet induced gels, a reduction in the gelation time and a decrease in the yield force required to fracture gels. The extent of whey protein denaturation (as a result of heat treatment) was related to the decrease in the G' value of gels as well as the yield force.
Evaluation of helical viscometry for assessing the functional properties of mozzarella cheese
Authors: SAVAGE ALISON A , MULLAH W MICHAEL A
Published: August 2007

The suitability of helical viscometry for assessing the functional performance of molten mozzarella cheese was evaluated. The effects of sample preparation, test temperature, butteroil addition and frozen storage on four main characteristics of the apparent viscosity/torque profile (where Tiis the initial torque, Tmaxis the maximum torque, Tmis the gradient of profile, and Tminis the minimum torque) of molten cheese were investigated. Tiand Tmax. values had the lowest coefficient of variation. The results of this study indicate that helical viscometry is not suitable for assessing the functional properties of unripened mozzarella cheese, but is suitable for cheese that has matured for at least 2 weeks.
Modified atmosphere packaging (MAP) and pathogen growth and survival
Authors: HARRISON W , PETERS A , KANEKANIAN A , FIELDING L
Published: August 2007

A series of short articles on topics of interest to the dairy industry. The subjects covered will include chemistry, consumer affairs, marketing, microbiology, nutrition and processing, and contributions of 1000–1500 words (including tables and figures) are invited from any member of the Society.
Microbiology of brines used to mature feta cheese
Authors: BINTSIS THOMAS , LITOPOULOU‐TZANETAKI EVANTHIA , DAVIES RON , ROBINSON RICHARD K
Published: August 2007

The microfloras of brines from two commercial factories manufacturing traditional feta cheese were examined over a period of 60 days, which is the normal maturation time for Greek feta. Non‐starter lactic acid bacteria were the dominant group, and Lactobacillus paracasei ssp. paracasei and Lactobacillus plantarum were the principal species identified. A number of strains of Debaryomyces hansenii were isolated from the brines, and both the yeasts and the lactobacilli possessed enzymes capable of degrading fat or protein. It is suggested that these microfloras play an important role in the maturation of feta cheese. No recognized pathogens were isolated from the brines of' either factory.
Characterization of polymorphic microsatellite DNA markers for Acacia saligna (Labill.) H.L.Wendl. (Mimosaceae)
Authors: MILLAR M. A. , BYRNE M.
Published: August 2007

A genomic library was constructed and 10 novel polymorphic microsatellite markers developed for Acacia saligna, a species complex being developed for agroforestry across southern Australia. Polymorphism was investigated for these markers in 30 individuals from two subspecies. Alleles per locus averaged 4.0 for ssp. saligna and 5.2 for ssp. lindleyi. Population specific alleles were detected for all loci. The microsatellite markers will be used for diagnostic assessment of the four main subspecies of the species complex.
Vouchering DNA‐barcoded specimens: test of a nondestructive extraction protocol for terrestrial arthropods
Authors: ROWLEY DANIEL L. , CODDINGTON JONATHAN A. , GATES MICHAEL W. , NORRBOM ALLEN L. , OCHOA RONALD A. , VANDENBERG NATALIA J. , GREENSTONE MATTHEW H.
Published: August 2007

Morphology‐based keys support accurate identification of many taxa. However, identification can be difficult for taxa that are either not well studied, very small, members of cryptic species complexes, or represented by immature stages. For such cases, DNA barcodes may provide diagnostic characters. Ecologists and evolutionary biologists deposit museum vouchers to document the species studied in their research. If DNA barcodes are to be used for identification, then both the DNA and the specimen from which it was extracted should be vouchered. We describe a protocol for the nondestructive extraction of DNA from terrestrial arthropods, using as examples members of the orders Acarina, Araneae, Coleoptera, Diptera, and Hymenoptera chosen to represent the ranges in size, overall sclerotization, and delicacy of key morphological characters in the group. We successfully extracted sequenceable DNA from all species after 1–4 h of immersion in extraction buffer. The extracted carcasses, processed and imaged using protocols standard for the taxon, were distinguishable from closely related species, and adequate as morphological vouchers. We provide links from the carcasses and DNA vouchers to image (MorphBank) and sequence (GenBank) databases.