bluuebunny/crossref_metadata_2025 huggingface dataset:
SUBJECT: BITTY CREAM AND RELATED PROBLEMS:PROBLEMS ASSOCIATED WITH BACTERIAL SPORES IN HEAT‐TREATED MILK AND DAIRY PRODUCTS
Authors: COX W. A.
Published: August 2007

Spore spoilage in pasteurized milk and UHT and sterilized milk is reviewed with particular reference to cream. The problem of the incidence of bitty cream and the effectiveness of refrigeration in checking this is discussed. Results of studies on the bacterial quality of bulk raw milk and tanker reload milk using the thermoduric count are given in detail. Current methods for pasteurizing cream are described and studies on the effect of storage temperature on the shelf life of pasteurized cream are referred to in detail with particular reference to the lag in bacterial multiplication and the use of the Methylene Blue Test.
STUDY TOUR OF FRANCE, 1974
Authors: CHAPMAN JOHN
Published: August 2007

The report that follows is essentially one man's view of the tour, and that of an agriculturalist rather than a dairy technologist. I have tried to convey something of the ‘feel’ of the tour as a whole, while on technical matters I have unashamedly ‘borrowed’ the views and assessments of more technical colleagues, whose brains I picked en route. I am particularly indebted to the President (Dr. J. Rothwell), Mr. J. Hope and Mr. C. R. Hurrell, who allowed me to use their notes to supplement my own. (Author's note)
PROTEIN ANALYSIS IN THE DAIRY LABORATORY
Authors: HALL G.
Published: August 2007

The paper describes methods of analyses in direct determination of fat, protein and lactose. The Infrared Milk Analyser (IRMA) its fundamental component a double‐beam infrared spectrophotometer which compares the absorption of a milk sample at specific wavelengths is described in detail. Calibration of the IRMA is discussed and the comparison of infrared and chemical analyses shown.
THE IMPACT OF INTERVENTION BOARD OPERATIONS ON THE UK DAIRY INDUSTRY
Authors: BESSEY M. E.
Published: August 2007

The activities of the Intervention Board in its executive role in relation to the dairy sector is outlined in detail. During the past two years the Board has been responsible for the operation of subsidies for consumer butter, social butter and animal feed, and these and other important aspects of market management are described. The impact of the Intervention Board upon the UK dairy trade, and also upon the consumer, is considered.
THE GHANGING BREED STRUCTURE OF SCOTTISH DAIRY CATTLE
Authors: ROBERTSON K. J.
Published: August 2007

Changes in breed structure have taken place in the Scottish dairy herd set against a background of a 10‐year decline in total cow and producer numbers. The detailed trends are discussed and related to insemination and milk recording statistics. The possibilities for further change are discussed as are the implications for cattle breeding and milk production in the next few years.
THE COMPETITIVE POSITION OF THE UK DAIRY INDUSTRY IN EUROPE
Authors: Morton James
Published: August 2007

The importance of equality between EEC countries to provide for fair competition is emphasized and the gap between UK and other Community producers in costs and returns examined. Comparisons are made of climatic conditions, herd size, genetic quality of the dairy herd, utilization of artificial insemination for breeding, yields achieved/cow and the provision of dairy husbandry services, such as herd yield prediction from computerized records. The need for improvements in animal health in the UK, particularly eliminating brucellosis and controlling mastitis, is stressed. Transport and bulk collection of milk, standardization, retail distribution and the economics of processing and manufacturing are discussed. Tables indicate the level and trends in consumption of milk and dairy products, which are more encouraging in the UK than elsewhere in the Community. The need to improve the application of basis research findings is mentioned, as is the desirability of closer links between the industry and the Ministry. The author concludes that the UK industry has a competitive advantage that all involved in it should strive to maintain.
DIET AND MILK PROTEIN PRODUCTION
Authors: Thomas P. C.
Published: August 2007

Problems of milk protein production and the effects of diet on milk secretion are considered. The process of digestion of dietary nutrients, and the hydrolysis of proteins to amino acids are described. Microbial fermentation in the digestive system of the cow and the effects on the mixture of nutrients derived from the food are shown in a table. The utilization of substrates in the udder and the mechanism for protein synthesis are assessed and a summary showing the outlines of mammary metabolism given. The paper discusses feeding under farm conditions in relation to energy nutrition and the importance of promoting milk secretion in early lactation is stressed. (Editor's summary)
THE LANGHILL BREEDING PROGRAMME
Authors: Hinks C. J. M.
Published: August 2007

The need for research into the problems of herd improvement and the role of the Edinburgh University herd in an opportunity for investigation are shown in brief. Some possible methods for genetic changes are listed and the future of the herd as a proposed experimental unit shown. (Editor's summary)
COMPOSITION, PROPERTIES AND USES OF WHEY PROTEIN CONCENTRATES
Authors: Delaney R. A. M.
Published: August 2007

The future growth of the whey products industry and the wide range of product forms with their different functional and nutritional properties is reviewed. Chemical composition of whey protein concentrates (WPC) and the various processing procedures are discussed and tables given showing the mineral, vitamin and lysine content of WPC. The importance of the development of protein as an additive, with the determination of the function and food technological properties is shown, and the need for investigation of the solubilities of the protein stressed. The various food uses ranging from calf milk replacers to dietetic/therapeutic products and the supplemental value of whey protein are considered (Editor's summary).
NUTRITION OF THE COW AND ITS EFFECTS ON MILK QUANTITY AND QUALITY
Authors: Rook J. A. F.
Published: August 2007

The relationships between diet, metabolism within the rumen and milk secretion are considered and the bases of the effects of nutrition on milk quantity and quality are established. Practical situations under which such effects occur are reviewed, and emphasis is given to other factors which influence their quantitative importance.
ANIMAL HEALTH
Authors: Booth J. M.
Published: August 2007

Many of the classical infectious diseases of dairy cattle are no longer present in this country and others are in the process of eradication. Tuberculosis is almost eradicated, although small pockets of infection persist, and considerable progress is being made on brucellosis where infection has been reduced from 28‐5 per cent of dairy herds in England and Wales in 1971 to 15‐6 per cent four years later. The main disease of dairy cattle which is of economic importance to the milk processing industry is the mastitis complex and in particular subclinical mastitis. This reduces yields and effects milk quality; due mainly to the latter there are now draft EEC regulations for the production of milk for the liquid market which designate a maximum cell content. The past year has seen a very large reduction in the national mastitic cell count, probably for reasons more directly connected with financial factors such as the price of cull cows, and this stood at 508,000 cells/ml in December 1975.
THE STABILITY OF INSTANTIZEO SKIMMED MILK POWDER TO HOT COFFEE
Authors: Sweetsur A. W. M.
Published: August 2007

An examination was made of the stability to hot coffee solution of 14 commercial instantized skimmed milk powders. When added to hot coffee under standard conditions, it was found that the amount of precipitate that formed was correlated positively with casein number and negatively with both maximum and minimum coagulation times at 140>0C. This suggested that the more unstable powders had been subjected to too severe heat treatment during their manufacture.
ICE CREAM ‐ ITS PRESENT DAY MANUFACTURE AND SOME PROBLEMS
Authors: Rothwell J.
Published: August 2007

Ingredients used in ice cream, UK legislation, and mix processing and freezing are discussed. Problems caused by the increasing costs of some of the raw materials are mentioned and possible ways of offsetting these costs are suggested. The importance of adequate quality control, particularly microbiological, is stressed.
THE EFFICIENT USE OF LABOUR IN THE DAIRY INDUSTRY
Authors: Price T. H.
Published: August 2007

The complex nature of the work force of the dairy industry and the problems in promoting efficiency and effectiveness are reviewed and the techniques of work study and work management evaluated. The contribution of a participative management approach involving all members of the work force is outlined and the need for the maintenance of a consistent personnel policy stressed. The problems of recruitment and the need for encouragement and training of school leavers and graduates is examined and the importance of regular appraisals as an integral part of their development emphasized (Editor's summary).
THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTER CULTURES IN THE MANUFACTURE OF HARD PRESSED CHEESE
Authors: COX W. A.
Published: August 2007

The paper considers the classification, composition and growth properties of starter cultures and the significance of bacteriophage and inhibitor effects. The requirements for starter culture are examined and tables given summarizing the features of growth and acid production in milk. The importance of flavour characteristics and curd maturation is discussed, the effects of bacteriophage on cheesemaking studied, and the inhibitory substances present in milk analysed. The use of starter cultures and the selection of the most effective type ‐ single, multiple or mixed strain ‐ used in the production of hard cheese is assessed.
THE MANUFACTURE AND USE OF STARTERS FOR THE DAIRY INDUSTRY: CHARACTERISTICS AND USE OF STARTERS FOR THE MANUFACTURE OF YOGHURT, COTTAGE CHEESE, CULTURED BUTTERMILK AND OTHER FERMENTED PRODUCTS
Authors: GORDON J. F. , SHAPTON NORAH
Published: August 2007

This paper details the characteristics of a good starter culture, and then considers aspects of each characteristic which determine the selection of suitable starters for ‘fresh’ short shelf‐life fermented dairy products. Within the context of each product, procedures are outlined for the handling of cultures in order to obtain optimum performance during manufacture. Quality control tests necessary for the maintenance of starter performance are given. The variety and number of products included in the group will ensure a continuing interest in the properties of starters used for their production.
RECENT DEVELOPMENTS IN YOGHURT STARTERS: ASSOCIATIVE BACTERIAL GROWHT IN YOGHURT STARTERS; INITIAL OBSERVATIONS ON STIMULATORY FACTORS
Authors: SHANKAR P. A. , DAVIES F. L.
Published: August 2007

Summary of part of a paper presented at the Symposium on ‘Manufacture and Use of Starters for the Dairy Industry’, May 1976.
MANUFACTURE OF STARTERS: STARTER MANUFACTURE AT INDIVIDUAL CHEESE FACTORIES
Authors: LEWIS J. E.
Published: August 2007

Cheese production on a modern scale depends largely on reliable starters which are required to produce uniform acidity during long working hours, be consistent from day to day, and able to work in changeable media for a variety of products under different techniques. Sufficient starters are available, selected to ensure that they have these qualities, but care in handling from day to day, and during the scaling up in quantity, is the most important factor in the practical world of cheesemaking. Some of the main reasons for poor starter behaviour are set out, and a number of alternative systems for maintaining their performance. Care begins in the laboratory, and attention to detail at this stage must be followed by the same vigilance during bulk starter production. One of the most effective methods of achieving overall reliability is described.
THE BACTERIOLOGICAL QUALITY OF BULK AND CHURN COLLECTED MILK SUPPLIES IN WALES
Authors: DAVIES D. G.
Published: August 2007

Results obtained during a survey on the quality of ex‐farm milk in Wales are described showing an increase in the total colony counts, thermoduric counts and coliform content of milk, and this increase appears to indicate a continuing trend. The results for bulk milk supplies are of particular interest, not only for the trend already mentioned and for the results themselves, but also the patterns in respect of seasonality, size of consignment and the relationship between the results of different tests. The differences in the resazurin test results in bulk and churn collected supplies are highlighted.
EFFICIENT MILK PRODUCTION FROM GRASS
Authors: SHAW NORMAN
Published: August 2007

The role of concentrates as well as grass and silage in the production of milk is evaluated and the stocking rate, yield per cow and output per man is considered. Various methods in grazing grass are described and the differences in paddock and silage grazing assessed according to seasonal changes are detailed. Tables are given showing milk and meal costs throughout the year and the selection of calving patterns, stockmanship and milking parlours are outlined as key areas in efficient production of milk (Editor's summary.)
THE DESIGN OF COMPLETE ASEPTIC PROCESSING SYSTEMS
Authors: BALL R.
Published: August 2007

The paper shows the design development during the last decade of UHT plants in the United Kingdom. With the increase of automation in the dairy industry the progress in the design of aseptic processing systems leading to the simplification of the basic design is described in detail. Indirect and direct UHT plant are considered and the advantages and disadvantages of design evaluated. The operation of aseptic processing lines is discussed and the need for a high standard of experience in operators stressed. Variations in design of UHT plant and aseptic tank systems are examined with further development in the use of aseptic fillers.
ASEPTIC PACKAGING AND PROCESSING OF PRODUCTS
Authors: WILES R.
Published: August 2007

The dairy industry has been instrumental in developing UHT processes and aseptic packaging. However, different standards may be necessary for foodstuffs other than milk. Products, their development and preparation prior to processing using existing technology and equipment are outlined. Heat treatment, commercial sterility and enzyme survival are discussed. The value and cost of proving aseptic systems are discussed together with suggestions for aseptically linking process and packing plants using aseptic tanks or otherwise. The accurate evaluation of equipment prior to purchase is stressed. A conclusion is drawn that the exploitation of UHT products is dependent on the development of truly aseptic packing machines.
DIETARY MANIPULATION OF THE COMPOSITION AND QUALITY OF MILK AND MILK PRODUCTS
Authors: ROOK J. A. F.
Published: August 2007

The role of milk and milk products in the human diet is examined briefly and the possibility discussed of expanding the market for dairy products through the production by natural methods of materials with distinctive characteristics. The scope for modifying milk composition by genetic or physiological means is considered and several well documented examples are given of the manipulation of milk composition by dietary means.
STUDY TOUR OF DENMARK AND SOUTHERN SWEDEN, 1976
Authors: DUFF W. G.
Published: August 2007

The importance of the co‐operative system in the organization of the Danish dairy industry and farms is described, also the work of the Danish Dairy Federation and its many services to agriculture. The report of the tour, covering a wide range of dairy interests in its 21 visits, highlights the increase in exports of Danish cheese and butter. (Editor's summary)
THE ROLE OF THE SCIENTIST AND TECHNOLOGIST
Authors: GAMMACK D. B.
Published: August 2007

In the milk utilization sector of the UK dairy industry, scientists and technologists are recognized as key members of the management team in factories, especially in the areas of quality control and quality assurance. Consideration is given to their role in both line and functional control of product quality. In research and development they continue to play a vital role both in the private and public sectors of the industry. In the research sector, there is an increasing degree of co‐operation and consultation between government‐funded research institutions and the ultimate users of the results of research in commercial practice. Attempts are being made to improve the identification of the needs of the industry, both long and short term, so that research effort can be channelled to meet these needs.
A HYGIENIC MILK SUPPLY
Authors: MCLARTY R. M.
Published: August 2007

The importance of hygiene at all stages of producing and processing milk is discussed. The value of the resazurin test to measure the cleanliness of production is questioned. With modern methods of milk production and storage the only meaningful test is the plate count, but it should be accompanied by frequent farm inspections. Pasteurized milk should have a negative coliform result (in 0.1 ml) and retail outlets should have adequate refrigeration.
SHORT SHELF‐LIFE MILK PRODUCTS*
Authors: JACKSON A C.
Published: August 2007

The paper discusses the principles of marketing short‐life milk products showing the importance of date marking and the need for effective refrigeration as an essential in food freshness. The future of cream with its microbiological quality and increasing popularity is examined together with the legal requirements and standards involved in its marketing, and tables illustrating the manufacture and regulations are shown. Prevention of yeast fermentation in fruit yoghurt by the use of sorbic acid giving an improvement in shelf‐life at a higher temperature is described and the need for further research in suitable cultures stressed. (Editor's summary).
WHAT THE FOOD INDUSTRY REQUIRES FROM DAIRY INGREDIENTS
Authors: HARRISON B. A.
Published: August 2007

The role of dairy‐based ingredients in food manufacture is reviewed and the importance of safety in food materials, as well as that of nutritional value stressed. The problems of handling milk with its short storage life are considered and the competitive position of dairy ingredients and their alternatives is discussed. The advantages of milk and whey powders and the potential of casemates and proteins in recipe products is emphasized and the need for further technical research suggested.
ADVANCES IN THE CHEMISTRY OF MILK AND DAIRY PRODUCTS
Authors: ROOK J. A. F.
Published: August 2007

Present knowledge of the chemistry of the fat and proteins of milk is reviewed briefly in relation to properties of milk and dairy products of commercial importance. The dietary factors affecting milk composition and the chemical and physical changes during storage or processing are also discussed.
THE PRESENT NUTRITIONAL STATUS OF MILK PROTEINS
Authors: PORTER J. W. G.
Published: August 2007

The role of milk and milk products as a source of protein required for human needs is assessed and various methods of determining the nutritional value of protein described. Biological value of milk protein and amino acids composition are compared and the importance of concentrated lysine is emphasized. The effect of heat treatment on whey proteins is discussed with the possibility of Maillard reaction. The future developments in milk protein with its high nutritional value and the necessity for new ways of using it as a food are stressed.
THE SEPARATION FROM YOGHURT CULTURES OF LAGTOBACILLI AND STREPTOCOCCI USING REINFORCED CLOSTRIDIAL AGAR AT pH 5·5 AND PLATE COUNT AGAR INCORPORATING MILK
Authors: JOHNS F. E. , GORDON J. F. , SHAPTON NORAH
Published: August 2007

Reinforced clostridial agar, best known for its use in the isolation of Clostridia species, has been shown to be selective for Lactobacillus bulgaricus found in yoghurt by suppressing the growth of Streptococcus thermophilus when the pH of the agar is 5·5. Str. thermophilus was isolated on plate count agar (PCA) incorporating 10 per cent milk by incubating at 37°C for a maximum of 24 h, since L. bulgaricus colony development was only sparse after this period of incubation.
THE BENEFITS OF AUTOMATIC PROCESS CONTROL
Authors: HOARE P. A.
Published: August 2007

The paper reviews some of the technological developments which have been made possible through the application of automatic process control systems, in the domestic scene, as well as in transportation and communications. It seeks to identify the principal features of automatic process control and how they can affect production procedures in the dairying and food industries. It makes cautionary comments on the use of such systems in food products factories and ends on an optimistic note regarding their future use.
Subject: Transport and storage of milk and milk products
Authors: ROBERTS A. W.
Published: August 2007

The factors affecting the condition of milk at the end of its stay in bulk storage are as follows: The temperature of the milk when put into storage; the bacteriological quality of the milk when put into storage; the state of cleanliness of the storage tank or silo and allied equipment at time of filling; the length of time the milk is held in storage, and each of these is dealt with individually. The current performance of incoming ex‐farm milk temperature is reviewed and the necessity to store milk at temperatures below 4d̀C where lengthy storage time is involved, is stressed. The general bacteriological condition of present‐day incoming raw supplies is discussed and emphasis placed on the importance of exploiting the potential advantages of bulk collection to the full. The importance of good management of bulk stored supplies is underlined and tank cleaning and milk agitation discussed. The more pressing problems in dairy products directly associated with raw milk quality are discussed in some detail and the need for more informative and relevant testing methods considered. Reference is made to the proposed DTF Survey on Raw Milk Quality and a strong appeal made for this to be supported in full by the industry.
a Comparison of the relative efficiencies of cold circulation and acidified bioling water cleaning systems for milk parlour pipelines
Authors: MURRAY J. G. , GILMOUR A. , MacELHINEY R. S. , KILPATRICK D. J.
Published: August 2007

The relative eficiencies of acidified boiling water used twice per day (A2), acidified boiling water used once per day (A1) and cold circulation (C) cleaning as used on 24 Northern Ireland farms were compared over a nine month period divided into three cleaning periods each of three months. Overall, the A1 system gave inferior results to the A2 and C systems which gave similar results. These diflerences between the cleaning systems were the same in each of the three cleaning periods. When a comparison of cleaning periods was made, irrespective of cleaning systems, it was found that better plant hygiene occurred during the first period (January‐April) than during the other two periods.

A periodic hot clean (approximately once per month) was found to be effective in reducing bacterial numbers when the C cleaning system was in operation. It was also found that a build‐up of bacterial numbers occurred on plants during the last two cleaning periods when the A1 and A2 cleaning systems were in operation.

Finally, irrespective of the cleaning system employed, it was found that poor plant hygiene prevailed on many of the farms on several occasions.
Subject: Transport and storage of milk and milk products
Authors: HAMMAN J. H.
Published: August 2007

The key factor in the transport and storage of short shelf‐life products is temperature control throughout the whole distribution chain. A typical distribution chain is analysed and some of the problem areas discussed. The effect of temperature on cream, desserts, yoghurt and cottage cheese are considered to highlight possible problems of poor distribution.
Water recovery systems for processing dairies
Authors: WALLIS A. P. L.
Published: August 2007

The paper discusses the need for research into the possibilities of recovering, purifying and recycling waste waters in view of the costs of water purchase and effluent charges. The latest systems and installations to date are described and the importance of the purity of recycled waters stressed. EEC legislation and Standards, also recommendations as set out by the World Health Organization are given and tables included showing water recovery systems.
Reduction of milk and milk product wastage
Authors: HARDING F.
Published: August 2007

The paper examines the assessment of waste control based on effluent monitoring and the results of a BOD test for ‘milk equivalent’ measurement are interpreted and evaluated. The importance of reliable flow measurement is stressed and a table is given showing wastage from various dairy operations and methods of reducing losses recommended.
Catering for leisure
Authors: HAYES M. J.
Published: August 2007

The future of the catering market with the present increase in meals provided outside the home, and the measures taken to overcome the effect of inflation are considered. Recommendations of the Department of Education and Science for the nutritional standard of school meals with the possible introduction of cheese, and the future of milk‐based products and dairy foods in catering are assessed.
Developing new markets through technology
Authors: SANDBACH D. M. L.
Published: August 2007

The potential in the development of the dairy products market outside the United Kingdom is assessed, also the role of technology in the future of world markets. Problems of temperature changes and their effect on cheese and butter are reviewed and the advantages of in‐pot sterilization system for yoghurt discussed. The opportunities provided by the requirements of the third world and the immigration communities are considered and evaluated.
Assessment of cheese quality and marketing
Authors: RICHARDS EURWEN
Published: August 2007

The paper emphasizes the importance of quality in cheese and shows the changes in marketing the product due to present large‐scale manufacture and retailers, and the overseas competition. The desirability of keeping traditional British cheese varieties to the forefront of marketing requirements is stressed, also the need for maintaining consistent quality and flavour in cheese.
Drying of Whey
Authors: HYND J.
Published: August 2007

The properties of lactose in whey powder and the effect of crystallization are assessed and the process of mutarotation described. Concentration in an evaporator and the influence of heat­treatment in the process of whey is considered and the action of proteins on viscosity shown. Thermoplasticity in the drying of whey concentrate and the possibility of producing a high‐quality non­caking powder are discussed. Editor's summary
Economic considerations of whey processing
Authors: RYDER D. N.
Published: August 2007

This paper lists the type of decisions that have to be made in order to produce a strategy for processing the whey produced by the cheesemaker. It will be seen that there is no single perfect solution, the risks and benefits for each individual case have to be assessed and a decision made accordingly.
The effect of different time‐temperature pasteurization conditions upon the shelf life of single cream
Authors: BROWN J. V. , WILES R. , PRENTICE G. A.
Published: August 2007

Single cream was pasteurized over the range 74°­81.5°C (16S°­179°F) for 15 s and 80°­90°C (176°­194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.
Hygiene aspects of herd management
Authors: MARSHALL J. H.
Published: August 2007

The importance of initial planning and design of buildings and equipment is discussed in relation to hygiene on the dairy farm. Aspects of herd management required to produce milk of a satisfactory hygienic standard are described in connection with the housing of the cow, preparation of the cow for milking and cleaning of the milking equipment
The effect of computerization on milk processing
Authors: LLOYD A. K.
Published: August 2007

The paper discusses the introduction of computers into a dairy plant and describes the improvements during the last ten years in control and plant operation. The advantages of automation with a saving in cost and better quality control are shown and the development of cheaper memories and processing unit based on the use of large‐scale integrated circuits stressed.
Fortified milk and supplements
Authors: METTLER A. E.
Published: August 2007

Whole milk is a highly nutritious commodity which, in its own right, offers many and varied nutrients at significant levels when related to recommended dietary intakes, although it is far from being the complete food. The nutritive value of milk can be increased, i. e. the milk fortified, in a number of ways including addition, subtraction or substitution of certain nutrients. The use of milk and milk products for different nutritional purposes is discussed with especial reference to palatability, economic feasibility and practicality of such manipulation.
The challenge of change
Authors: ROBERTS S. J. L.
Published: August 2007

Address given to members of the Society on the 20th October 1980, at the Scientific Societies Lecture Theatre, 23 Savile Row, London WI, before the Thirty‐seventh Annual General Meeting.
The Scottish cheese industry
Authors: McALPINE I. A. M.
Published: August 2007

The history and development of the cheesemaking industry in Scotland are described. Particular attention is given to the technical and structural changes in the industry which have led to the present position in Scotland.
Added‐value products: alternatives to skimmed milk powder
Authors: BOYLE M.
Published: August 2007

The paper describes the work done by the Aberdeen and District Milk Marketing Board on the production of dried‐milk‐based products such as calf milk replacers, to give a higher return than dried skimmed milk. Proposals for alternatives to buttermaking are also given.
The indirect determination of lactose using a glucose analyser with particular reference to solutions containing low levels of lactose in high levels of glucose and galactose
Authors: KOSINSKI E. D.
Published: August 2007

This investigation has used a Yellow Springs Instrument Co., Inc. (YSI) Model 23A glucose analyser to measure the glucose produced by the hydrolysis of the lactose solution with β‐galactosidase. The analyser was also used to measure initial and final glucose values before and after hydrolysis of a low lactose high glucose/galactose product such as a lactose hydrolysed whey syrup. The accuracy and reproducibility of the glucose analyser is excellent provided that (i) operation and calibration techniques are consistent, (ii) the analyser is injected with samples which have ben suitably diluted to the optimum glucose range of 100–300 mg dl‐1, and (iii) the instrument and its ‘syringepet’ are both maintained. The error in measuring the small increase in glucose from the small quantity of lactose present is thereby greatly reduced.
Cheesemaking in Britain: The past and the future
Authors: DAVIS J. G.
Published: August 2007

The origins of cheesemaking and the gradual growth of the cheese industry in Britain are reviewed. The factors responsible for the evolution of our present varieties are discussed, and the contributions of the leading 19th century cheesemakers. teachers, and dairy chemists are described. The reasons for the decline of farmhouse cheesemaking and the growth of the cheese factory or creamery are also discussed.

In spite of the progress made in dairy chemistry and microbiology. cheesemaking still remains largely a craft, although specialized aspects can now be controlled scientifically. Not until microorganisms can be eliminated or their behaviour completely controlled will cheesemaking become a true technology or applied science.
Future uses of skimmmed milk‐texturizing processes
Authors: ENGLISH A.
Published: August 2007

There is a need to texturize skimmed milk to increase the sales of this product within the EEC, not least as a defensive measure against possible changes in the Common Agricultural Policy. In creating new products based on skimmed milk, competition with existing dairy products must be avoided. Human foods must be the prime aim of such work because these give higher returns than animal foodstuffs. Possibilities for texturization could exist in substituting for bread, potatoes, fish. and meat. The most attractive possibility is that of a meat substitute made by one of several methods such as wet or dry spinning, gel formation, or thermoplastic extrusion. In addition, there are other texturization processes which should not be forgotten, including the production of cheese analogues and plastics materials as well as conventional cheese and yoghurts.
Subject: Liquid milk Developments in heat treatment plant
Authors: CATTELL G. S.
Published: August 2007

Developments in the heat treatment of milk, namely, pasteurisation and sterilisation by UHT treatment, are discussed. The pasteurisation process has changed little in recent times and is therefore dealt with only briefly. The major developments have been in the UHT process, and this aspect is examined in detail. The incentive for change has been economic considerations, and the steps taken recently to improve the cost factors in UHT plant are considered in the context of practical plants installed. The various plant options available are then compared on all aspects of performance.
Subject: Standardization of milk and milk products Future trends in standardization
Authors: JACKSON A. C. , PEACOCK B. D.
Published: August 2007

European Economic Community and United Kingdom regulations relating to the composition of liquid milk are reviewed, and sales of the various categories of drinking milk in Member States of the EEC and in the United States are discussed in relation to total sales. Some of the advantages and disadvantages of standardized liquid milk from the consumer, producer, processor, and UK national interest point of view are highlighted. An opinion is expressed that there will be an increase in sales of low‐fat varieties of milk in the UK in the next decade. We question whether current regulations are too restrictive.
Growth and associated enzymic activity of spoilage bacteria in pasteurized double cream
Authors: Phillips J. D. , Griffiths M. W. , Muir D. D.
Published: August 2007

Differences were observed in the proportions of isolates obtained from stored cream from the three major producers in the south of Scotland. It was shown that the incidence ofBacillus spp. was higher during storage at 10°C than at 6°C and was also higher in creams during the summer and autumn months. Pseudomonas spp. were the predominating organisms in stored creams, and the majority of isolates obtained were capable of degrading both milk fat and protein.
Natural variation in heat stability of concentrated milk before and after homogenization
Authors: SWEETSUR A. W. M. , MUIR D. D.
Published: August 2007

An examination has been made of the seasonal variations in the heat stability of skimmed milk, concentrated (22.5 per cent total solids) skimmed milk, and concentrated (31 per cent total solids) whole milk. Marked seasonal differences were found to exist in the effects of homogenization on the heat stability of subsequently concentrated milk. ‘Summer’ milks were found to be much more stable than ‘winter’ milks after homogenization and to be more readily stabilized by added sodium phosphates and citrate. Milk serum rather than milk fat was shown to be the major determinant in the heat stability of concentrated homogenized milk, and all such milks were found to be very sensitive to small changes in their level of soluble calcium.
Subject: Liquid milk;Milk quality: Central testing
Authors: HARDING F.
Published: August 2007

The effect of raw milk quality on product quality is discussed in explaining the reasons for quality payment schemes. In October 1982 the Milk Marketing Board of England and Wales will centralise its testing for the quality payment of its 43,000 dairy farmers in six laboratories. The sampling, sample identification, sample transport, testing, recording, and reporting systems which are being developed for use are described.
A look to the future of processing
Authors: HAMMOND M. J.
Published: August 2007

The dairy industry can no longer be complacent, and it must be prepared to invest in new methods to maintain and expand its market. Doorstep delivery must be maintained, but the keeping quality of products must be improved to weeks rather than days. New products, with new packaging, should be developed. Microchip control should be used in all stages of processing, and energy should be conserved and re‐used throughout the processing chain.
Formulation of cream‐based liqueurs: a comparison of sucrose and sorbitol as the carbohydrate component
Authors: BANKS W. , MUIR D. D. , WILSON A. G.
Published: August 2007

The properties of cream liqueurs with either sorbitol or sucrose as the principal carbohydrate have been investigated in detail. Not only does the use of sorbitol modify the organoleptic properties of the liqueur but its use also promotes a significant increase in shelf‐life of the product. In addition, a simple one‐stage process for the manufacture of cream liqueurs is described and has been compared with a typical two‐stage technique.
Tubular heat‐exchangers for hygienic duties
Authors: HERMANS W. F.
Published: August 2007

The main characteristics of single‐product‐channel tubular heat‐exchangers for various applications in the dairy and fruit‐juice industry are reported, including construction details, heat transfer and pressure drop, mixing zone, deposit formation, and cleaning and sanitary aspects.
Agriculture and dairying in the south‐west of England
Authors: RICKARD R. C.
Published: August 2007

Within a region that is mainly agricultural, livestock production dominates and milk production accounts for nearly half the total annual value of output of £ 100 million. Over the past decade milk production has risen at a faster rate than nationally, due mainly to increased numbers of cows. There has been a marked degree of concentration in the structure of production. Here, Dorset stands out with one‐third of the herds and almost two‐thirds of the cows in units of 100 cows or more. Increased output has meant that profits have increased in real terms with efficiency gains in fixed costs.

Future prospects offer little hope of increased milk support prices in the EC, and the success of our milk producers will depend on expanding their share of the UK market and the extent to which fixed costs can be contained or even reduced.
Scope and development of the producer‐processor in rural and holiday areas
Authors: HORRELL M. J.
Published: August 2007

The legislative and historical background to the producer‐processor is described against the declining overall pattern of producer marketing of liquid milk. A brief analysis of the market opportunities is made for a typical rural and holiday area; these are weighed against the financial and marketing considerations with the help of a necessarily small sample of active producer‐processors over their short lifespan.
Education — a partnership between colleges and industry: a personal view
Authors: HANDS S. A.
Published: August 2007

A number of questions are asked about food and dairy education, e.g., how are current needs of industry met by the colleges teaching dairying? The colleges are committed to programmes in which all intellectual skills are developed. This development can properly take place only within a practical environment.
Subject: Flavour problems in stored milk and cream:Chemical causes of flavour deterioration in pasteurized milk
Authors: ALLEN J. C. , JOSEPH G.
Published: August 2007

In a study related to domestic practice, milk was laboratory pasteurized to give the time‐temperature conditions of HTST pasteurization and stored in full glass bottles at 7°C in the dark for up to 14 days. The consumption of O2 during storage was monitored, and the factors responsible for its consumption were quantitatively assessed. The principal factors were: loss through septum, 7.I per cent; ascorbic acid oxidation, 34 per cent; bacterial growth, 36.1 per cent: sulphydryl oxidation. 3.4 per cent. Thus, some 80.6 per cent of the O2 consumed was accounted for. Lipid peroxidation used only 0.07 per cent. Lipolysis was also determined. Nevertheless, preliminary organoleptic findings indicated that oxidized flavour was the predominant element in ‘stale’ milk.
Organoleptic and physical properties of yogurt made from lactose hydrolysed milk
Authors: ISMAIL AZZA A. , MOGENSEN G. , POULSEN P. R.
Published: August 2007

Low‐lactose yogurt has been manufactured by using two commercial lactase enzymes: Lactozym and Maxilact. For each lactase enzyme two different enzyme treatments were examined: hydrolysing before fermentation and hydrolysing during fermentation.

When evaluated by the triangle test it was not possible to detect any significant difference in organoleptic properties, including sweetness, between the control yogurt and the yogurt samples made from hydrolysed milk. The addition of fruit and sugar made it possible to detect a difference in sweetness when triangle tested.

When lactase was added to evaporated milk (approx. 10% S N F) together with the starter culture, the results showed that addition of an amount equal to 500 ‐ 700 LAU/litre resulted in a yogurt with about 2% lactose. A technology based on these results seems applicable to industrial manufacture.
The environmentalist view
Authors: FREER DINAH
Published: August 2007

Changes in farming systems, including dairy farming systems, have had adverse effects on the countryside. The money available for the protection of the country environment is insignificant alongside the financial pressures which encourage change. Leaching from fields treated with nitrogenous fertilizers can cause contamination of water supplies with nitrates. The problem of effluent disposal from dairy farms is a particular problem. It is suggested that there may be a need to revert to less intensive farming methods, and that wastes should be utilized rather than disposed of. as fertilizers or to produce methane for power generation, or as feedstuffs after modification.
Distinguishing pasteurized, UHT and sterilized milks by their lactulose content
Authors: ANDREWS G R
Published: August 2007

Commercial pasteurized, UHT and sterilized milk samples, and laboratory autoclaved milks, were analysed for lactulose by an enzymatic method. No lactulose was detected in the pasteurized milk. On the basis of the measured lactulose concentrations, the UHT and sterilized milk samples fell into five groups according to the type of process that they had received.

The lactulose concentrations in the laboratory autoclaved milks rose on storage, but this was not observed in the other milks.

It appears that pasteurized, UHT and sterilized milks can be differentiated by their lactulose content.
Uses for dairy ingredients in ice cream and other frozen desserts
Authors: ROTHWELL J
Published: August 2007

The use of milk products in ice cream in the UK is governed by legal requirements and the way in which these are interpreted. Sources of fat, and of milk‐solids‐not‐fat in concentrated form, are considered. After basic legal requirements have been met. whey powders or concentrates can provide additional protein. Lactose and whey syrups can also be used as sweeteners. Other milk‐based desserts such as sherbets and mousse have no legal compositional requirements, so milk products can be used in their formulation in different ways.
Uses for dairy ingredients in baked products
Authors: PARKINSON C J
Published: August 2007

The potential uses for dairy ingredients in baked products are outlined. Initially domestic uses are mentioned followed by uses for specific dairy components in the bakery industry, and finally uses for commercial dairy ingredients in baked products.
Effect of different methods of udder preparation on the somatic cell count and bacterial count of herd bulk milk
Authors: CHAMINGS R J
Published: August 2007

A survey of 707 herds of members of the Milk Marketing Board Mastitis Control Service was carried out in the summer months of 1982 to investigate the relation between different methods of udder preparation and the somatic cell count and total bacterial count of herd bulk milk. The lowest mean cell count was in those herds in which no udder preparation was being carried out or in which the udders were being given a wipe with a dry paper towel before milking. The herds in which disinfectant was added to the udder wash water had a similar cell count to, and a total bacterial count that was not significantly lower than, those not using disinfectant.
An evaluation of the Penzym® assay: a rapid method for the detection of β‐lactam antibiotics in milk
Authors: THOROGOOD SHIRLEY A. , RAY AVA
Published: August 2007

The Penzym® method, an enzymatic method which allows the detection of β‐lactam antibiotics within 20 min, was evaluated using raw whole milk to establish its repeatability and reproducibility for the determination of penicillin G. Three screening thresholds, 0.005, 0.010 and 0.020 iu/ml, were tested by two operators from different laboratories.

Chi‐squared(χ2) analysis of the results obtained by each operator for 10 replicate tests of eight penicillin G standards for each screening threshold showed the repeatability of the assay to be satisfactory. Similarly, χ2 analysis of the results obtained by each operator for duplicate tests on the same standards assayed on five consecutive days showed that reproducibility for the assay was also satisfactory. It was shown that by altering the volume of milk assayed the sensitivity of the test can be adjusted. The sensitivity of the method to other β‐lactam antibiotics used in bovine therapy requires investigation, and a more extensive examination of the repeatability and reproducibility of the assay in several laboratories is needed before it can be recommended for routine use.
The problem of cream plug in bottled unhomogenized pasteurized milk
Authors: HOYLE J. B. , BURTON H.
Published: August 2007

The development of solidfied cream in the necks of bottles containing unhomogenized pasteurized milk has become a problem for some dairies in Britain. A simple cream‐rising test indicates the susceptibility of milk to plug formation. The type of bottle appears to be unimportant. Factors encouraging plug formation include mechanical stress during handling of the milk, excessive pasteurization temperature, multiple pasteurization, and failure to keep the milk cool during distribution; raw milk characteristics may be important. It is hoped that dairies will use the cream‐rising test to collect data on seasonal and regional factors as well as to identify processing shortcomings in their own processing plant.
Subject: Dairy technology ‐ influences and constraints: The government view
Authors: DIXON J. E.
Published: August 2007

The constraints on the dairy industry which are the concern of government are, from within the UK, the milk marketing system with its maximum milk prices and, from without, the limitations set by the EEC. The attempts of the EEC through the Common Agricultural Policy to control milk supplies by various financial schemes are of great importance to the industry. In particular, a restriction on support prices seems to be necessary to bring milk production more into line with demand.