bluuebunny/crossref_metadata_2025 huggingface dataset:
Dairy products for the animal feed markets
Authors: PESCH H. E.
Published: August 2007

The uses of non‐fat milk products in the feeding of calves and pigs are summarized, and it is shown that the feeding of calves in particular is an important outlet for milk solids. However, the effects of quotas will reduce the amount of milk solids available, and adjustments will have to be made in consequence. It is suggested that the feeding of liquid skimmed milk to pigs may have to be phased out and supplies for calf feeding maintained by phased withdrawal of stocks from intervention.
The pull of the market place: identifying consumer needs
Authors: WELLS STEPHEN
Published: August 2007

Some of the techniques used in market research are described, whereby consumer needs are identified and guidance can be given on the development of brands to meet these needs. Quantitative and qualitative methods must be used together, with typical consumer representatives involved at all stages in the generation, development and evaluation of new product proposals.
Cheese and other fermented products
Authors: WHITE NIGEL S
Published: August 2007

The United Kingdom has the second lowest cheese consumption in Europe, and since 1970 it has had the lowest growth rate in consumption. This is part of the general differences in eating patterns between Britain and the rest of Europe. Prospects for growth depend on manufacturers working with retailers to present a more interesting range of cheeses, to be sold at better margins. Soft cheese consumption is likely to increase, and cheese‐based snacks should be developed. Efforts to improve quality must be extended and standards must be raised. More attractive packaging is also needed. Yogurt has been a very successful product, and drinking yogurts show great market promise. Sour creams may be a growth area, and low fat soured creams could be marketed as low‐calorie alternatives to mayonnaises.
Once‐a‐day hot circulation cleaning of milking plants
Authors: MARSHALL J. H.
Published: August 2007

Twice‐a‐day hot circulation cleaning of milking plants was compared with one hot and one cold circulation clean on each of 32 farms practising twice‐a‐day milking. The bacteriological condition and visual cleanliness of plants were monitored over periods of eight weeks for each treatment. Although the geometric mean colony counts of plant rinses were higher for the once‐a‐day hot treatment, it was concluded that one hot and one cold clean gave satisfactory results provided the basic requirements of circulation cleaning were met.
Milk Sale Contract — the buyer's view
Authors: HALL L. J.
Published: August 2007

The paper summarizes the contractual basis for the sale of milk from farms through the Milk Marketing Board to the users of milk and makes some personal comments on the operation of the scheme.
Enforcement and coordination
Authors: HUMBLE J. K.
Published: August 2007

Local authorities are responsible in the UK for the enforcement of trading standards and consumer protection legislation. The paper describes the role of the Local Authorities Coordinating Body on Trading Standards (LACOTS) in coordinating the work of trading standards authorities, environmental health directors, and public analysts. LACOTS has additional functions as a pressure group to encourage the writing of laws as clearly and simply as possible, and as a liaison body with other European States in relation to EEC regulations and their enforcement.
Legal aspects of dairy effluent treatment and control
Authors: STEVENS N C A
Published: August 2007

In the United Kingdom, the machinery of pollution control has developed over the years in response to new, potential environmental hazards and awareness of their implications, and because of public and governmental concern at the possible effect on human health. In consequence, we are at an advanced stage in the development and adoption of environmental policies, and this paper provides an overall guide to the legislation and controls that now exist and their particular impact on the UK dairy industry is discussed.
Dried milk protein products
Authors: KELLY P. M.
Published: August 2007

The commercial methods of isolation of the main milk proteins marketed in the dried form, casein, caseinates and whey proteins, are described, together with process developments for the production of other types of dried protein. Production statistics and present world markets are discussed in relation to Government policies, and possible market developments based on new types of product are considered.
Electron microscopy of normal and defective cottage cheese curd
Authors: BROOKER B. E.
Published: August 2007

Defects in cottage cheese curd were examined by electron microscopy and the structure of defective curd was compared with that of normal curd at cutting. The formation of the minor sludge frequently found as a thin layer at the bottom of vats was attributed to the very low pH produced by the sedimentation of agglutinated starter bacteria. In contrast, the ultrastructural appearance of curd from incidents of major sludging, in which whole vats were lost, suggested that a slowing down of acid production had caused the defect by allowing aggregated micelles to sediment. It is suggested that in such cases loss of acid production is the result of starter destruction by low initial numbers of bacteriophages.
Sludge formation during the manufacture of cottage cheese
Authors: GRANDISON A S , BROOKER B E , YOUNG P , FORD G D , UNDERWOOD H M
Published: August 2007

The problem of cottage cheese sludge was investigated by attempting to recreate sludge in experimental vats and by retrospective examination of sludge as well as samples of starter and skimmed milk used in cases of commercial vat failures. Two independent types of sludge problem were identified. Minor sludge occurred regularly on the bottom of vats and was unconnected with major sludge which leads to total loss of vat contents. Major sludge was unrelated to composition of the skimmed milk and was probably caused by phage which infected the vat after development of acidity had begun.
Reviewing the dairy situation
Authors: METCALF R J
Published: August 2007

The world, EEC and UK dairy situations are briefly reviewed. The UK is unusual in the EEC in not being self sufficient in milk supplies yet still selling substantial amounts of product into intervention: nearly 50% of UK butter is sold to intervention, a larger proportion than that of any other EEC country. Increased concentration on new added‐value products is essential.
The milk industry — a farmer's view
Authors: PEACE BRIAN
Published: August 2007

The impact of the historical changes in the dairy farming industry, and of the changes recently introduced by the EEC, is described in relation to the responses of an individual dairy farmer in the south west of England.
Conserving resources — cleaning chemicals
Authors: BARRON WENDY
Published: August 2007

Conservation of cleaning chemicals requires a detailed survey of all departments, by a suitably qualified person, to establish the products and methods of application employed. This information can then be applied to rationalize and reduce the multiplicity of suppliers and products used. Suitability and selection of chemicals for specific cleaning operations and sources of waste are discussed, and three basic approaches to reduction and rationalization are suggested. The requirements, importance and benefits of correct control, monitoring and dosing of cleaning chemicals are examined, and attention is drawn to the need for properly controlled trials to establish which products are the most cost‐effective. The reclamation and re‐use of chemical solutions are also discussed.
Additive milks*
Authors: KOMOROWSKI E S
Published: August 2007

Over the last 10 years the range of ‘milks’ which dairy companies market has increased enormously. In addition to true low fat milks (ie, skimmed milk and semi‐skimmed milk), various additive ‘milks’ are now available. These include low fat ‘milks’ with the taste of whole milk, ‘milks’ with added vitamins, ‘milks’ enriched with calcium and ‘milks’ low in lactose. There are even high fat ‘milks’, and of course flavoured milks. Many of these products are available fresh (ie, pasteurized) rather than long‐life (ie, UHT). Improved technology and chilled distribution give the fresh products additional shelf‐life. The equipment for making these products is outlined, as well as the quality control requirement. The relevant legislation is also considered.
Continuous measurement of stack losses from a skimmed milk drying plant
Authors: CASEY D , O'CALLAGHAN D J , PALMER J , HOWETT D
Published: August 2007

Stack losses from a full‐scale skimmed milk drying plant were measured continuously using a new instrument designed for this purpose. The performance of this continuous monitor was compared to the universally adopted method of isokinetic sampling. Based on a total of 29 measurements, a close correlation was established between the two techniques. Stack losses reached a maximum during start‐up and shut‐down of the dryer. Fluctuations in the total solids content of the concentrate feed from the evaporator seemed to affect stack loss variation during a processing run.
Nutrient composition of infant formulae
Authors: FLORENCE E , KNIGHT DOROTHY J , HARRIS WENDY M
Published: August 2007

A survey was carried out to assess the nutritional composition of infant formulae currently available in the UK. Eleven products were analysed for major constituents, gross energy, minerals and amino acids. Results were compared with manufacturers' data and also with existing UK compositional guidelines. Analytical values for all constituents were in good agreement with manufacturers' data and generally within the recommended guidelines. The chloride content of one product was found to be marginally below the minimum guideline and not in accord with the labelled value. An investigation into methodology in collaboration with the manufacturer revealed a marked difference in results (∼10%) according to the choice of method. This difference accounts for the discrepancy between the survey and labelled values.
Comparison of the An Bord Bainne method, the Australian Standard method and an automatic procedure for determining the heat‐coagulation time of 20% reconstituted milk
Authors: KNEIFEL W , FOISSY H , GOLLER H
Published: August 2007

The An Bord Bainne method, the Australian Standard method and an automatic electromagnetic method for determining the heat‐coagulation time of 20% skimmed milk powder solutions have been examined for accuracy and comparability of the results, based on 50 samples. Nine representative samples were chosen from the classes ‘non‐heat‐stable’, ‘moderately heat‐stable’, and ‘highly heat‐stable’ and used for evaluating the standard deviation and the coefficient of variation of the respective procedures. The statistic correlation between the measured values was carried out by means of Spearman's coefficient of rank correlation (rs), whereby the calculation was done not only for all the 50 milk powder samples but additionally also for 14 samples classified as ‘highly heat‐stable’. In both cases the correlation was significant at the 5% level (α= 0.05).
The effect of the nuclear accident at Chernobyl in the USSR on the export of milk products from the United Kingdom*
Authors: LESTER TIM F
Published: August 2007

This paper exposes the problems experienced by exporters of milk products resulting essentially from the confusion of acceptable levels of radioactivity following the Chernobyl accident, the development of limits in the ensuing six months and the recommended action which should be taken internationally for the future.
Preventing sabotage and attacks to industrial sites using electronic security*
Authors: WHITE JEREMY N
Published: August 2007

Many companies in the food industry are at risk from attacks by extremist groups and are now using sophisticated security equipment to protect their installations. In this paper I outline some of the principal types of electronic equipment available to improve security on large sites. Every installation has different requirements due to such factors as the size and nature of the site to be protected, the level of security risk, the number of people involved and the type of security problems. The technology described in this paper is widely used in British industry and is currently available.
Sodium caseinates — composition and properties of different preparations
Authors: DALGLEISH D G , LAW A J R
Published: August 2007

A number of samples of commercially available spray‐dried and roller‐dried caseinates have been compared with freshly prepared caseinate from the laboratory. The compositions of the materials were measured using chromatography, and their calcium susceptibilities were determined using turbidity measurements. The chromatographic analysis showed that the commercial caseinates differed substantially from the fresh material, especially in the regions where α‐casein and αs2‐caseins were eluted. The fresh caseinate was more affected by the presence of calcium ions than the others, and there were also differences between the individual spray‐dried caseinates in this respect. The roller‐dried caseinates were very insensitive to the presence of calcium ions.
Elimination of the development of bitter flavour in Cheddar cheese made from milk containing heat‐denatured whey protein
Authors: BANKS JEAN M
Published: August 2007

A method has been developed for increasing the yield of Cheddar cheese by as much as 7.5% by the incorporation of denatured whey protein in curd. The process effectively eliminates the development of intense bitter off‐flavours which are generally associated with the production of cheese from acidified milk. Although the manufacturing procedure produces cheese with acceptable Cheddar flavour, the development of high quality Cheddar flavour is impaired
Research and development for dairy foods at the Hannah Research Institute*
Authors: BANKS W
Published: August 2007

This paper deals with the contribution that the Hannah Research Institute can and does make to research and development for dairy foods. It covers the source of funding of the research programme and details the nature of the research carried out. The contribution that the institute has made in catalysing increased liaison with industry is noted. The ability of the institute to undertake research either partially or completely funded by industry is discussed. In the year of its Diamond Jubilee, the institute faces the future, and the changes that future will bring, with confidence.
The role of organic agriculture in the dairy industry
Authors: Campbell D
Published: August 2007

A small, but high added‐value and growing market exists for dairy produce manufactured from milk produced organically. This paper describes the philosophy and practice of organic agriculture and suggests its relation to the dairy industry.
Technological research and development and its support for the users of dairy products*
Authors: Mettler A E
Published: August 2007

Technological research and development for dairy products in the United Kingdom is under resourced for the size, and potential size, of the market. It has also been poorly managed in the context of the changing market place for dairy products and dairy ingredients. In order to realize effectively the potential added value for dairy products it is recommended that the dairy processing industry and its suppliers look to funding their own research centre along the lines of NIZO in Holland and the Dairy Research Institute in New Zealand.
Effects of natural (or seasonal) variation in concentration of components of milk and addition of divalent cations on UHT processing characteristics
Authors: Grandison A S
Published: August 2007

Interrelationships in composition of milk, ultra‐high temperature processing behaviour and weight and composition of deposits were investigated using bulked milks collected and processed at intervals over a one year period. The only statistically significant correlations of efficient run time with components of the milk were with concentrations of Mg and casein. In a separate experiment 0.62‐4.1 mM MgCl2 was added to milk before processing. This gave rise to a large reduction in the processing time as predicted by this correlation. The addition of 0.375‐2.5 mM CaCl2 gave comparable reductions in run time.
Fire and explosion hazards associated with milk spray drying operations*
Authors: BEEVER PAULA F. , CROWHURST DAVID
Published: August 2007

Recent reports in the literature indicate that incidents involving fires and explosions in the spray drying of milk products are increasing in number. While milk powder is not highly explosible, the conditions for a dust explosion, apart from the ignition source, are almost always present in certain areas of a spray drying system during its normal operation. Self‐ignition of deposits is known to be possible at the high temperatures in a spray drier. At best, this can cause product degradation and discoloration and at worst it can provide the source of ignition for an explosion. This paper is an attempt to draw together recent work on fire and explosion prevention and protection for milk powders.
The quality of milk in relation to cheese manufacture*
Authors: BANKS JEAN
Published: August 2007

The gross composition and bacteriological quality of milk used in cheese manufacture can have a significant influence on both the yield and the quality of the cheese produced. Within the past JO years there have been changes in terms of milk production and utilization in the dairy industry in the United Kingdom which could influence both the composition of milk and its bacteriological quality. Methods to eliminate any undesirable effects of changes in milk quality are available. The advantages of standardizing the casein to fat ratio in milk and extending the storage life of milk by thermization and deep cooling are discussed in relation to cheese manufacture.
Hygienic design of a dairy*
Authors: VINSON H G
Published: August 2007

Various engineering principles of construction and layout may be employed to minimize the risk of product contamination in a dairy. This paper summarizes the main requirements for a milk handling and powder production plant.

It is not possible to guarantee that bacteriological contamination can be prevented in a normal operating environment. The measures identified in this paper are directed towards minimizing the risk of contamination and, together with good manufacturing practice, will contribute towards this objective.
The use of high‐fat and specialized milk powders*
Authors: EARLY RALPH
Published: August 2007

The pressures of consumer demand and competition drive food manufacturers to continually reek new, innovative and functional food ingredients, which assist in product range diversification or a reduction in manufacturing costs or both. The dairy industry has responded to the needs of food manufacturers by supplying a variety of milk based ingredients which offer convenience, functional performance, the unique flavours associated with milk products and cost benefits. These ingredients utilize for the most part the intrinsic properties of the major components of milk in the way they perform. However, the dairy technologist has also sought to modify the properties of milk fat, proteins and the carbohydrate lactose to broaden the capability of milk based ingredients, thus tailoring ingredients for specific uses in particular applications. Ingredients offered by the dairy industry and aspects of their manufacture and use are discussed, with some consideration of the forces which will influence future developments in this field.
Incidence, source and some properties of psychrotrophic Bacillus spp found in raw and pasteurized milk
Authors: GRIFFITHS M W , PHILLIPS J D
Published: August 2007

Spores of psychrotrophic Bacillus spp were isolated from 58% of farm bulk tank milks and about 69% of pasteurized milks. Counts of Bacillus spp in about 10% of raw milk samples reached 1 × 105 cfu/ml and above within seven days at 6°C. Psychrotrophic spore counts in pasteurized milks ranged from <0.5 to 170 spores/litre with an average of about 17/1. There was little correlation between the total bacterial count of the raw milk and presence of psychrotrophic Bacillus spores. There was some evidence that the bulk tank itself may be a source of contamination. The spores in pasteurized milk probably were not the result of postpasteurization contamination. The optimum germination temperature for psychrotrophic Bacillus spores was lower than that for spores of mesophilic strains. About 50% of the psychrotrophic Bacillus strains isolated from milk were capable of growth at 2°C.
Assessment of the heat treatment of ice cream mixes by enzyme assay*
Authors: CARTER HELEN D , CAVANAGH CHERYL F , HIGGINS JULIE L , WILBEY R ANDREW
Published: August 2007

Ice cream mixes containing varying levels of sweeteners were subjected to heat treatment at 6., 6°C for up to 30 minutes. The levels of y‐glutamyl transpeptidase (GGTP) and the survival of streptococci were monitored. The reduction in GGTP activity was less than had been expected from earlier work. Neither GGTP activity nor survival of streptococci could be related statistically to water activity under the experimental conditions.
The influence of protein levels on the quality of sheep's milk ice cream*
Authors: O'KANE GERARDINE , WILBEY R ANDREW
Published: August 2007

Sheep's milk ice creams with a range of protein and fat contents were produced on a pilot scale and subjected to preference testing. Preference scores correlated well with protein content over the range 4.4–5.9%. In one series of samples there appeared to be a correlation between fat content and preference, but overall the relationship was not significant.
Numbers and types of psychrotrophic bacteria in pasteurized milk subjected to a preincubated plate count at 21°C
Authors: WILSON A B , GILMOUR A
Published: August 2007

On two separate occasions pasteurized milk samples were taken from a creamery on the day before and the day after the down‐day (when no milk is processed and the plant is cleaned). On each occasion, three lots of eight samples were taken throughout the processing period. All samples were subjected to a preincubated count (incubation at 6°C for five days followed by a plate count (2l°C/25h)). The results showed that (a) within each lot of eight there was a large sample to sample variation in bacterial numbers; (b) bacterial numbers tended to increase the later the samples were taken in the day; (c) samples taken before the down‐day were more heavily contaminated than samples taken after the down‐day; (d) nearly all the bacteria isolated were found to be Gram negative rods, primarily Pseudomonas spp.
Hydration related properties of protein isolates prepared from heated milks
Authors: GRUFFERTY M B , MULVIHILL D M
Published: August 2007

The hydration related properties of sodium casemate, conventional casein‐whey protein co‐precipitate preparedfrom milk heatedat 90°C × 15 min at pH 6.6 and milk protein isolates prepared from milk heated at 90°C × 15 min at pH 7.5 or at 60°C × 3 min at pH 10.0 were determined. Conventional acid‐precipitated casein and the acid‐precipitated protein isolates preparedfrom milks heated at pH >7.0 had similar solubilities and reconstitution properties which were better than those of a conventional co‐precipitate. Water sorption isotherms for all the proteins were similar. Viscosities followed the order: conventional co‐precipitate > milk protein isolates > sodium caseinate.
Milk utilization and the role of the Milk Marketing Boards*
Authors: MCQUEEN J D W
Published: August 2007

The extent to which the pattern of milk utilization in the United Kingdom differs from that in the rest of the European Community (EC) is examined. It is concluded that the differences are not as great as is often assumed. There is, however, a distinct lack of variety in two sectors of the UK industry – cheese and fresh products. In both cases this reflects the nature of the market rather than any lack of enterprise in the industry. The importance of the liquid milk market in the UK has been accepted as the principal justification for the continuation of the Milk Marketing Boards under EC law. The preeminence of the UK in this respect has been declining in relation to the rest of the EC. but there is no immediate threat to the existence of the MMB system because of this. A response is made to assertions that the UK milk pricing system inhibits the development of higher value outlets and greater variety. These allegations are rejected as without foundation and the contrary argument advanced that the MMB system, with its jlexibility and easy access by dairies to milk supplies. provides an ideal base for the stimulation of product development.
Heat exchanger performance: the use of food colourings for estimation of minimum residence time*
Authors: PATEL SHAILAM S , WILBEY R ANDREW
Published: August 2007

Most indicator systems used in estimation of residence time are not compatible with food usage The food colours carbon black and copper chlorophyll were found to give satisfactory absorption properties without causing interaction problems when used in milks, cream and ice cream mixes for determination of residence times in a pilot‐scale plate heat exchanger.
Emulsifying and foaming properties of protein isolates prepared from heated milks
Authors: Grufferty M B , Mulvihill D M
Published: August 2007

Surface activities at the air‐water interface and the emulsifying and foaming properties of sodium caseinate, conventional casein‐whey protein co‐precipitate prepared from milk heated at 90°C × 15 min at pH 6.6 and milk protein isolates prepared from milks heated at 90°C × 15 min at pH 7.5 or at 60°C × 3 min at pH 10.0 were determined. The surface activities of the four proteins at the air‐water interface were similar, while the emulsifying capacity and emulsion stabilizing ability of casein was less than that of the milk protein isolates or the conventional co‐precipitate. Fat surface areas formed on emulsification with the four proteins were similar and increased with increasing power input. Total protein adsorbed at the interface and protein load (mg protein/m2 fat) for the emulsions stabilized by sodium caseinate and the milk protein isolate prepared from the milk heated at 90°C × 15 min at pH 7.5 were similar and lower than those for emulsions stabilized by the other two proteins. Foam overruns followed the order: sodium caseinate > milk protein isolate prepared from milk heatedat90°C × 15min, pH 7.5 > milk protein isolate prepared from milk heated at 60°C × 3 min, pH 10.0 > conventional co‐precipitate, while foam stabilities followed the reverse order.
Optimization of the properties of dried skim milk for use in white sauce suitable for use with frozen products
Authors: Muir D D , Hunter E A , West I G
Published: August 2007

The relation between the composition of dried skim milk and the texture and viscosity of white sauce in which the powder was a major ingredient has been investigated. The level of whey protein denaturation was inversely related to sauce viscosity. Modest increases in protein content of the powder, achieved by ultrafiltration, led to improvements in viscosity of white sauce. The effects were retained against a wide range of experimental protocols and both freshly prepared sauces and sauces which had been frozen then recooked.
Skim milk powder for use in cream of tomato soup
Authors: MUIR D D , HUNTER E A , WEST I G
Published: August 2007

The suitability of dried skim milk for incorporation in cream of tomato soup has been considered. The effect of changing powder protein content and heat classification on the texture and viscosity of cream of tomato soup was studied against a background of contrasting recipes and process conditions. The properties of the soup were shown to be insensitive to changes in powder properties.
Enumeration of bifidobacteria in dairy products
Authors: Samona Aspasia , Robinson R K
Published: August 2007

There is much interest in the potential role of bifidobacteria as dietary inclusions, but their isolation from dairy products, and subsequent identification, can cause problems. A range of selective and non‐selective media were examined, and modified Rogosa agar was found to give the best recovery from yogurt‐like products. A morphological examination of typical isolates suggested that only bifidobacteria had grown on the medium, but confirmation by means of biochemical tests proved inconclusive, and it seems that the genus/species definition merits further attention.
Food safety and legislation in the dairy industry*
Authors: Burt Richard , Wellsteed Sally
Published: August 2007

The legal and commercial controls on milk and milk products in the United Kingdom are reviewed. Although these controls have generally provided milk and milk products with a good food safety record, the UK government is actively working in several areas which are described in this paper to maintain and improve standards. A major revision of existing UK regulations will probably be required if the proposals for regulations on milk and milk products from the European Commission, currently under discussion, are agreed. Other factors, and particularly those concerning public health, may also lead to changes.
Sheep and goat cheese*
Authors: BISS K
Published: August 2007

The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse and often conflicting. This paper sets out to broadly discuss the methods of marketing ewes' and goats' milk in relation to cheese manufacturing methods and the difficulties that arise using traditional cheesemaking methods. The industry is in its infancy in the United Kingdom and emphases are put upon the importance of help and guidance from appropriately experienced technical and education establishments. The importance of cooperation from producers and manufacturers is stressed to highlight the need for the compilation of accurate information to extend our knowledge.
Taguchi's system of experimental design and data analysis: a quality engineering technology for the food industry
Authors: Charteris William
Published: August 2007

In today's world, any organization that is engaged in serious quality and productivity improvement efforts but is not routinely and extensively conducting statistically designed experiments is either deluding itself deluding others, or both. Gunter (1989)

The statistical design of experimentation has been used by the food industry as quality engineering technology to counter causes of poor quality in both off‐line and on‐line quality control for many years. Recently, a new approach to statistical design of experimentation has emerged in the automotive industry based on Taguchi methods. This paper reviews Taguchi's system of experimental design and data analysis and some of the improvements which have been made to them since their adoption in America and Europe. It also seeks to evaluate, on the basis of this review, the potential for application of Taguchi methods in the design and development of food products and processes.
Atherosclerosis: are dairy products safe?
Authors: Kumar Naresh , Singhal O P
Published: August 2007

The role of lipids, particularly saturated fats, in the development of atherosclerosis and other heart diseases has been widely accepted. It is generally recommended that animal food products, namely, eggs, meat and dairy products, especially butter, butteroil, ghee, cheese, etc, which contain high levels of saturated fatty acids, should be minimized in the diet. The diet‐heart issue and the role of fats in the development of atherosclerosis are reviewed with emphasis on the need to explore other factors which significantly affect the circulation of blood. It is concluded that it is not the type of fat but the balance of dietary components that contributes to the development of atherosclerosis.
Milk products: contribution to nutrition and health
Authors: MIGURR
Published: August 2007

Important nutritional qualities of milk are the wide range of nutrients it contains (of the important trace elements, only iron is in short supply) and the good balance of its major nutrients: protein, fat and carbohydrate. Milk is also a very flexible food: thus a wide range of fat reduced products can be obtained leaving the distribution of most vitamins and minerals unchanged. Milk and milk products appear to have ‘protective’ properties in relation to dental caries, some cancers and coronary heart disease and these are subjects of active research.
Industrial scale production of Moroccan samn
Authors: FAID M , LARPENT J P , ADRIAN Y , CHABARD J L , TANTAOUI‐ELARAKI A , MARRAKCHI A EL
Published: August 2007

Pilot scale samn production was carried out in a dairy factory. Pasteurized butter, produced by concentrating and maturing cream, was used for samn preparation. Two batches of 100 units of 10 kg each were prepared with the use of a lipase (microbial lipase (EC. 3.1.1.3) type VII from Candida zeylanoides). The trials were monitored by free fatty acid (FFA) determinations using the gas chromatograph‐mass spectrometer system, and parallel sensory evaluations were carried out on the same samples. Results showed that high proportions of the prepared units were assessed as samn by the tasters. These units exhibited FFA profiles approaching those of traditional samn.
Rapid detection of antibiotics in raw milk by ATP bioluminescence
Authors: HAWRONSKYJ J‐M , ADAMS M R , KYRIAKIDES A L
Published: August 2007

The increasing availability of relatively low cost, portable and sensitive A T P bioluminometers has prompted exploration for other applications of A T P bioluminescence in the dairy industry. A protocol for detecting antibiotic residues in raw milk by A T P bioluminescence is described which is less complex than similar procedures described previously. The traditional assay based on acid production is slower and less sensitive but still has a significant cost advantage.
Starter cultures for milk fermentation and their characteristics
Authors: MARSHALL VALERIE M
Published: August 2007

This paper reviews the different types of fermented milks and their microflora and includes recent work on yogurt, soft cheese and buttermilks, kefir and koumiss. There is considerable interest in the ‘new’ health promoting products which are now available. These are also discussed in the light of some recent findings on the ability to lower the blood cholesterol concentration and stimulate the immune response. Biotechnology techniques are being developed for many of the lactic acid bacteria involved in dairy fermentations, and in the final section some potential improvements are briefly reviewed.
Effect of various starter cultures on the viscoelastic properties of bovine and caprine yogurt gels
Authors: VLAHOPOULOU IOANNA , BELL A E
Published: August 2007

Bovine and caprine yogurt gels made using ‘ropy’ (extracellular polysaccharide‐producing starters) and ‘non‐ropy’ starter cultures were examined using dynamic (oscillatory) testing. The storage (G¸) and loss (G˝) moduli of the ropy gels were found to be lower than those of the equivalent non‐ropy ones. Both moduli of the ropy gels declined on storage (at 4°C). On the other hand, the loss tangents of the gels made using the ropy starters were higher than those of the non‐ropy gel systems. Caprine yogurt gels were some eight times weaker than the equivalent bovine systems, the ropy gels again being weaker that the non‐ropy systems. These data suggest that the secreted polysaccharide may well interfere with the gel structure and development.
Design of falling‐film evaporators in the dairy industry
Authors: BOUMAN S , WAALEWIJN R , JONG P DE , LINDEN H J L J VAN DER
Published: August 2007

The design of falling‐film evaporators for dairy products has hitherto been based on empirical correlations for the heat transfer in the evaporator tubes. With a one‐tube evaporator experiments with whole and skim milk were performed to determine the heat transfer and pressure drop in evaporator tubes. Two evaporation regimens are important for dairy products: convection boiling at lower heat fluxes and nucleate boiling at larger heat fluxes. Correlations have been derived. Based on the results obtained, a computer program, EvaDes (Evaporator Design), for the optimal design of multistage falling‐film evaporators for dairy products has been developed. It quantifies the heat‐transfer area of the stages for different arrangements, process conditions and dimensions of the evaporator tubes.
Sensory properties of low fat cheddar cheese:effect of salt content and adjunct culture
Authors: BANKS JEAN M , HUNTER E ANTHONY , MUIR D DONALD
Published: August 2007

The influence of salt concentration and of direct‐to‐vat culture adjuncts (DVCA) on the sensory properties of low fat hard cheese of the cheddar type has been investigated. Salt content has a major influence, and, at a level of 1·8%, low fat cheese with high levels of cheddar flavour and low bitter scores was produced. In addition, further enhancement of flavour was achieved by use of DVCA. Using the methodology described in this report, low fat cheese was manufactured which corresponded in flavour level and balance to that of commercial mature full fat cheese. Nevertheless, textural differences between low fat and full fat product remain to be resolved.
Bulking agents in low calorie frozen dairy desserts
Authors: JANA A. H. , PRAJAPATI J. P. , JOSHI N. S.
Published: August 2007

The use of intense sweeteners in the manufacture of low calorie frozen desserts has brought about the need to add bulking agents to replace the sugar omitted in such products. A bulking agent acts as a filler and reproduces the physical properties of sugar, but not its sweetness and caloric content. Careful attention must be paid to combining sweeteners (polyols) with bulking agents in order to regulate the freezing point of the mix, and to restrict the levels to those which do not impart off­flavours or create gastrointestinal distress. Some modifications in the freezing and serving conditions are needed with the addition of bulking agents. The newlmodified bulking agents need to be approved by the regulatory bodies to ensure their safety. There is a need to identify a low or non‐caloric bulking agent with little or no laxative effect.
Present day requirements for effective pathogen control in spray dried milk powder production
Authors: METTLER A E.
Published: August 2007

The Food Safety Act 1990 has increased the awareness of milk powder manufacturers of the necessity to be able to demonstrate effectively that due diligence is exercised at all stages of manufacture in order to assure production of safe food at all times. This paper examines the present day requirements for the manufacture of pathogen free milk powders and seeks to highlight points of interest within the industry in the light of this new Act, subsequent EC legislation and the now mandatory requirement to use Hazard Analysis Critical Control Point principles of managenent and a recommendation to use industry guidelines and quality systems.
Sensory and functional properties of cheese: incorporation of whey proteins by pH manipulation and heat treatment
Authors: BANKS JEAN M. , LAW A. J. R. , LEAVER J. , HORNE D. S.
Published: August 2007

The effect of pH manipulation prior to high heat treatment on the effectiveness of whey protein denaturation in milk for cheesemaking has been studied. It has been found that the severity of heat treatment of milk required for denaturation can be reduced if the pH is altered during heating. The sensory and functional properties of cheddar‐type cheese produced for high heat treated milk can be improved by manipulation of pH on heat treatment of milk.
Nanofiltration of whey: quality, environmental and economic aspects
Authors: KELLY JAMES , KELLY PHILIP
Published: August 2007

Flux rate performance for both rennet and cheddar wheys were similar to those described for acid casein whey beginning at 37–41 l m‐2 h‐1 and declining to 10 l m‐2 h‐l at volume concentration ratio of 4. The chloride in dry matter reduction for these wheys was much greater at 71% compared to ∼41% for acid casein whey. Losses of organic solids from acid casein whey in terms of chemical oxygen demand were similar to those published for cellulose acetate membranes. Lactose and true protein nitrogen (total protein nitrogen less non‐protein nitrogen; NPN) losses amounted to 2.6% and 8.1% respectively. NPN constituted the main nitrogen loss (77%) through the HC‐50 membrane. True protein loss increased as pH was lowered to 3.6. Solubility index values obtained for nanofiltered powders produced from acid casein whey were comparable with those obtained for conventional spray dried powders and whey protein concentrates. In a case study based on the performance of the HC‐50 membrane the economic feasibility of nanofiltration along with other demineralization processes was assessed.
The incidence of Salmonella and Listeria in raw milk from farm bulk tanks in England and Wales
Authors: O'DONNELL E T
Published: August 2007

Raw milks from farm bulk tanks in England and Wales were sampled over a 15 month period in 1992–93 and analysed for Salmonella spp, Listeria spp and Listeria monocytogenes. Of 1673 samples tested for Salmonella spp, six (0.36%) yielded a positive result. A total of 2009 samples were analysed for Listeria spp. Of these, 310 (15.43%) were found positive for Listeria spp, 102 (5.08%) of the positive samples yielded L monocytogenes, which represented 33% of the Listeria isolations. There was a significant rise in the isolation rate for listerias between October and March broadly in line with the period during which the cows were housed indoors. The highest isolation rate was in January, 25.89% in 1992 and 28.4% in 1993, and the lowest isolation rate (3.1%) in August. Although the incidence of L monocytogenes broadly paralleled the trend for total Listeria, the highest percentage of L monocytogenes to total Listeria was found in the months of April to September when the total Listeria isolations were at a minimum. Thirty two (1.59%) samples were found to be positive for Listeria spp prior to enrichment procedure, with 17 (0.85%) positive for L monocytogenes. The highest counts reported for L monocytogenes were 62 and 30 colony forming units (cfu)/ml with over 60% at a level of less than 10 cfu/ml. Of the direct isolations, some 78% were obtained between the months of March and July.
Evaluation of filters on Scottish milk tankers to prevent the spread of foot and mouth disease
Authors: STRACHAN N J C , McGREGOR B
Published: August 2007

Four different types of filters are evaluated for their suitability to help stop the spread of foot and mouth disease virus (FMDV) from the exhaust vent of Scottish milk tankers. All of the filters failed the MAFF sodium flame test criterion of 99.95% efficiency after testing on a milk tanker except for the Foramaflow STC13 and Domnick Hunter ZCHT‐1C. However, only the Foramaflow filter allowed a negligible build‐up of pressure inside the tank. Other advantages and disadvantages of each type of filter are discussed together with how they could be used during an outbreak of FMDV.
Minor ingredients of edible table spreads
Authors: CHARTERIS WILLIAM P
Published: August 2007

The minor ingredients of edible table spreads exhibit important functional and, in some instances, nutritional properties which may be important to the consumer acceptability of commercially available products depending on market positioning. In addition, they may hold the key to the successful development of a new generation of edible table spreads which contain unhydrogenated fish oils andlor potentially probiotic lactic acid bacteria. This paper describes aspects of the selection, use and functionality of minor ingredients in edible table spreads including colourings, flavourings, flavour enhancers, sweeteners, antioxidants, antioxidant synergists and optional ingredients such as vitamins. Antifoaming agents, although permitted in edible table spreads, are not discussed in view of their rare commercial use. Additive free products can be produced that are microbiologically safe and nutritious but they lack consumer acceptability in terms of colour and flavour.
Successful retail marketing of branded, niche milks
Authors: O'SULLIVAN ANTHONY C
Published: August 2007

This paper discusses the three, interrelated essentials for successful marketing at retail level of branded, niche milks, using a branded product as a case study. Each of these three requirements—product premium, product positioning and product promotion—are discussed in detail, supported by actual marketplace experiences. In particular, a range of innovative promotional activities is highlighted; and their contribution to the significant sales growth of a new branded milk is evidenced. It is contended that these three marketing requirements for milks apply equally well to all other nichelluxury dairy products.
Packaging related problems with sacks of dairy powder
Authors: FITZPATRICK J J , O'CALLAGHAN D J
Published: August 2007

This paper deals with two packaging related problems occasionally encountered in the handling and storage of 25 kg sacks of dairy powder. One is caused by the production of low bulk density powder and the other is caused by excessive air entrapment in the sack. To gain a better insight into the problem, dairy powder manufacturers were visited and consultations were made with bagging machine manufacturers. The production of low bulk density powder is predominantly due to a low particle density, and the major contributory factors are total solids content, composition, state of protein denaturation of the feedstock and drier characteristics. Factors that affect excessive air entrapment in a sack are transport and storage of powder prior to bagging, powder properties and entrapment of headspace air. Possibilities for side‐stepping the problem include the use of perforated liners or the development of semipermeable liners that are more permeable to air than conventional liners.
Effect of nisin and high temperature pasteurization on the shelf‐life of whole milk
Authors: WIRJANTORO TRII , LEWIS MIKE J
Published: August 2007

Two experiments were conducted to assess the effectiveness of nisin on the keeping quality of pasteurized whole milk. After pasteurization, milk samples were stored at 10°C and samples were analysed at intervals for total plate count (TPC), Lactobacillus count, calcium ion concentration, pH and total acidity (TA). In the first experiment nisin was added to milk samples in the range 0 to 50 IU ml‐1 prior to pasteurization at 72°C for 15 s. AH concentrations of nisin used were effective in controlling microbial growth. Milk containing 40 and 50 IU ml‐1 nisin had not spoiled after 41 days' storage compared to spoilage time of 14 days for the control milk. In the second experiment 40 IU ml‐1 of nisin was combined with three ‘pasteurization’ processes: 72°C for 15 s, 90°C for 15 s and 115°C for 2 s. The milk processed at 72°C for 15 s with nisin showed an increased keeping quality of about 7 days compared with the control and showed a significantly lower count for Lactobacillus. In contrast, nisin had a much greater effect on TPC counts in the milk pasteurized at 90°C for 15 s, and after 28 days' storage at 10°C the milk was still acceptable. Milks treated both with and without nisin at 115°C for 2 s were microbiologically acceptable after 28 days, with counts less than 10 ml‐1. However, the milk with nisin was superior in flavour, as no noticeable off‐flavours were apparent after 32 days. All these results are consistent, as shown by the microbiological and chemical analyses. Addition of nisin to milk prior to pasteurization provides an opportunity to achieve extended shelf‐life in regions with poor refrigeration.