bluuebunny/crossref_metadata_2025 huggingface dataset:
CONSERVATION OF RAW MATERIALS
Authors: HARDING F.
Published: August 2007

In this paper the methods of monitoring wastages are discussed and the material balance technique and the direct measurement of loss to effluent techniques are compared. Methods by which milk, milk products and water can be conserved are outlined and the recovery of ‘waste’ products and the re‐use of water are briefly considered. Regular monitoring of wastage levels and water usage is recommended with commitment of staff being sought through training programmes and the use of targets.
YOGHURT ‐ A REVIEW OF THE PRODUCT AND ITS MANUFACTURE
Authors: TAMIME A. Y.
Published: August 2007

This paper reviews some recently published information concerning the manufacture of yoghurt. A wide range of procedures has been assessed, and particular attention has been paid to the type of additives employed, and the micro‐organisms involved. Techniques for prolonging the shelf life of yoghurt are also discussed.

The legal standards for yoghurt proposed by certain countries are considered in the light of current or possible commercial practice.
THE EFFECT OF EEC REGULATIONS ON THE MARKETING OF MILK AND MILK PRODUCTS IN THE UK
Authors: MCQUEEN J. D. W.
Published: August 2007

The effect on the dairy industry of membership of the EEC and the distinction between its regulations and directives as set out in the Treaty of Rome are described. Over 3,000 regulations were issued in 1974, 250 of which dealt with milk and dairy products and a list of the main regulations is given in an appendix. The advantages of price reviews more than once a year and possible seasonal milk pricing are discussed. The marketing field is described and the need for products with the greatest earning potential stressed. Developments in liquid milk markets are shown and their importance in the United Kingdom emphasized. Possible standardization in the liquid milk market, and the difficulties involved in the operation of milk marketing boards is considered. {Editor's summary).
HEAT RESISTANCE OF BACILLUS SPECIES
Authors: DAVIES F. L.
Published: August 2007

The survival of sporeforming bacteria in the heat processing of milk and the various mechanisms by which spores withstand severe heat treatment are discussed. Data are given concerning the spoilage potential and heat resistance of psychotropic sporeforming bacteria in milk. The types, numbers and heat resistance of spores in milk from countries with high average temperatures are considered in relation to processing. Laboratory experiments predicting thermal death of spores at temperatures within the UHT range are described and the many factors influencing the heat resistance of endospores, the most significant of which are the environmental conditions during sporulation, heating and recovery, are summarized.
NUTRITIONAL ASPECTS OF MILK PROTEIN
Authors: MANSON W.
Published: August 2007

The significance of milk proteins in human nutrition is discussed in the light of the considerable advances in the understanding of their chemistry which have been made recently. In particular comparison is made of the effectiveness of milk proteins and those from other sources in fulfilling human requirements for essential amino acids and attention is drawn to the possible significance of the predominantly phospho‐protein character of milk proteins. Finally consideration is given to the use of milk proteins as the basic raw material for specialist preparations designed to meet nutritional requirements in circumstances of abnormal protein metabolism and to possible ill effects to be expected from ingestion of milk protein.
USE OF NITRIC ACID IN REVERSE‐FLOW WASHING OF A 22‐UNIT MILKING PLANT
Authors: PALMER J. , O'SHEA J.
Published: August 2007

Reverse‐flow washing of a 22‐unit pipeline milking plant in a Turnstyle milking parlour was studied during a milking season. The quantity of detergent solution used/wash was 2701 which was preceded and followed by 4401 of rinse water. Two concentrations of nitric acid and surface active agent were used as the cleansing agent in hot and at one concentration in cold water for 5 consecutive 6‐week periods. Bulk milk and cluster rinse samples taken at weekly intervals were tested for total colony and coliform count. It is concluded that nitric acid 0‐3 per cent w/v plus a wetting agent in hot water is an effective detergent system for reverse‐flow washing of large pipeline plants.
DEVELOPMENTS IN PARLOUR AND ROTARY MILKING SYSTEMS ‐ A CRITICAL ASSESSMENT
Authors: Ross S. Alexander
Published: August 2007

A rotary milking unit, provided it is designed and planned correctly has advantages over a conventional fixed herringbone unit. Some of these are: a better working environment and a reduced work load on operators; facilities to practise a higher standard of stockmanship; movements of the platform enabling some work elements to be easily automated. The paper emphasizes the careful thought that requires to be given to selecting the correct type and size of unit. Also the mechanical aids that should be incorporated and plans for the collecting and dispersal yards. Efficient milking, good cow management and good labour use can be achieved only if cows board the platform of their own free will in a continuous stream. In order to achieve this it is important that the collecting yard and entry race be planned to a high standard.
THE USE OF CONCENTRATED SINGLE STRAIN CHEESE STARTERS IN SCOTLAND
Authors: Hynd J.
Published: August 2007

Recent success using concentrated single strain starters in Scotland is based on continuing research work mainly by the New Zealand Dairy Research Institute. The Institute has isolated groups of ‘phage unrelated single strain starters capable of producing good flavoured Cheddar cheese. These starters were concentrated and used to produce cheese on automated and mechanized equipment. The results are evaluated. Reliable acid production from the same starters used in refilled vats depends on adequate intermediate sanitation to control the phage levels to a predetermined level and the regular replacement of stock cultures.
MODERN MILK PRODUCTION METHODS IN THE EEC ‐ IN SCOTLAND
Authors: Joughin M.
Published: August 2007

The future of the farming industry in Scotland as planned in the Government White Paper, and the significance of the part played by milk production is discussed. Comparisons between average herd sizes in the EEC and those of Scotland, the North of Scotland and Morayshire are given and methods of milking and feeding shown. The need for better grass, better management and building, also the importance of simple record keeping is stressed (Editor's summary).
DEVELOPMENTS IN MECHANIZED CHEESEMAKING IN THE UNITED KINGDOM, 1972–1975
Authors: Crawford R. J. M.
Published: August 2007

The period 1972‐75 was one of significant progress in the application of mechanized methods for cheese manufacture. The paper refers to the equipment installed by cheesemakers in the United Kingdom including the ‘CheeseMaker”, ‘Cheddarmaster”, ‘Tebel‐Crockatt’ and ‘Lact‐o‐Matic’ developments.
THE GENERAL PHYSIOLOGY OF MILK SECRETION
Authors: Cowie A. T.
Published: August 2007

Much is now known about how milk is made and from what it is made. Recent advances in endocrine techniques are permitting new information to be obtained about the hormonal mechanisms that regulate the synthesis and secretion of milk. Current studies on the relationship between the levels of hormones and of metabolites in the blood and the intensity of lactation in cows are reviewed.
AN INTRODUCTION TO THE AGRICULTURE OF THE NORTH‐WEST
Authors: Tippett G. A. F.
Published: August 2007

Agriculture in the North‐West is based on the majority of the land available for food production being best suited for grass production and consequently livestock farming is practised of which dairying is the main enterprise. The loss of agricultural land for industrial development, and the consequent increase in the population of Lancashire, Merseyside and Greater Manchester to five million people, whilst providing markets for locally grown produce, also causes problems to farming. Cowshed milking systems are commonly found though there is a continuing progress towards loose housing and parlour milking. The farm structure on the upland dairy farms is a limiting factor to herd expansion. The future for increased milk production lies in improving milk yields per cow.
TRENDS IN SUPPLY AND DEMAND FOR MILK AND DAIRY PRODUCTS IN THE UK
Authors: Williams R. E.
Published: August 2007

The paper examines the changes in yields and dairy cow numbers in recent years and considers the likely economic prospects for investment in modern dairy units. With full Community prices applied in the UK at a realistic rate of exchange, dairying would be very profitable. In spite of the setback between 1973 and 1975 the milk output objective of the Government's White Paper ‘Food from Our Own Resources' should be reached in the first half of the 1980s. Liquid milk consumption will be fairly stable in the future, but with the higher prices under the Community régime the butter market will contract. A modest increase in cheese consumption will continue. Higher milk production in the UK and a reduced market will increase self‐sufficiency. In spite of the European surplus in the dairy sector the competitive strength of the UK industry at Community prices is substantial and it is economically right for it to expand.
MANUFACTURE OF STARTERS: PRODUCTION OF FROZEN CONCENTRATED CHEESE STARTERS BY DIFFUSION CULTURE
Authors: OSBORNE R. J. W.
Published: August 2007

Diffusion culture allows the production of concentrated cheese starter without centrifugation principally by removing inhibitory lactate from fermentations. Laboratory scale fermentation systems are described which remove lactate via a diffusion membrane. Single and mixed strain cultures were grown to concentrations of 1011/ml in an enzyme digest of skimmed milk supplemented with yeast extract. The present stage system is capable of producing at least half the annual bulk starter requirements of a creamery processing 100,000 gal of milk/day. Concentrated cultures were harvested in hypodermic syringes and as frozen granules. Concentrates were tested for purity and activity and suitable ones used in a commercial cheesemaking trial which produced a high proportion of extra selected grade Cheddar cheese.
MANUFACTURE OF STARTERS: THE USE OF COMMERCIALLY AVAILABLE CONCENTRATED STARTERS
Authors: WIGLEY R. C.
Published: August 2007

The paper describes the development of cultures for the dairy industry by the Marschall Dairy Laboratory, which was later to become the Marschall Division of Miles Laboratories, from 4 oz mother cultures distributed in 1906 without refrigeration to ‘Superstarts’, Marschall's concentrated frozen direct‐to‐the‐vat cultures. The paper also describes the first successful large‐scale trial in the UK with direct‐to‐the‐vat cultures.
MANUFACTURE OF STARTERS: THE USE OF COMMERCIALLY AVAILABLE CONCENTRATED STARTERS
Authors: JESPERSEN N. J. TOFTE
Published: August 2007

The paper describes the starters available from the author's company for use in the manufacture of various fermented dairy products. These starters are normally supplied as deep frozen concentrates and are divided into two groups with appropriate sub groups according to the type of product. As expected cheese gives rise to a wide variety of cultures because of their use in many countries. Except for products produced in small quantity, these deep frozen concentrated starters are not used by direct inoculation into the requisite volume of heat treated milk but are used to produce bulk starter. Recommendations for usage with underlying reasons are also dealt with.
FUTURE DEVELOPMENTS IN THE NATIONAL DAIRY HERD
Authors: FULLBROOK F. J.
Published: August 2007

The current breed composition of the national dairy herd and the changes that have taken place in recent years are discussed. Changes in breed average yields and butterfat percentage over the last 10 years are presented and an effort made to foresee future breed changes by the percentage of each breed that was currently bred pure. An attempt is made to compare the profitability of the various breeds. Breed improvement schemes are described and the possibility of future breed substitution discussed particularly in relation to the position of Holsteins.
THE ECONOMICS OF DISEASE AND ITS CONTROL
Authors: WILSON C. D.
Published: August 2007

The beneficial effects which can arise from disease control and eradication are described. The point is made that many diseases are zoonotic and the fringe benefits arising from the eradication of such diseases as tuberculosis and brucellosis are discussed. Examples are chosen from parasitological diseases to show that eradication is impossible with many of them and that many factors have to be considered before embarking on a control programme which might be uneconomic. Bovine mastitis is singled out as the most important cause of loss to the dairy industry and the cost and benefits of mastitis control are described. The point is made that disease control opens the way for animals to reach a high potential provided advantage is taken of the disease free situation.
LOOKING AHEAD IN DAIRY ENGINEERING
Authors: HALL H. S.
Published: August 2007

The prospect of increasing the production of milk in the United Kingdom by 20 per cent in the next few years and the fact that the UK is only 53 per cent self‐sufficient in milk products indicate good prospects for the dairy engineer. There will be fewer, larger herds requiring more sophisticated equipment for milking, milk cooling and measurement. Developments in equipment for milk processing, packaging, butter and cheese manufacture and, especially, membrane separation processes are expected. There will be increasing emphasis on energy conservation. There is an urgent need for increasing State‐aided research in process engineering for the dairy industry.
PROCESSING OF WHEY BY MEANS OF MEMBRANES AND SOME APPLICATIONS OF WHEY PROTEIN CONCENTRATE
Authors: BOER R. DE , WIT J. N. DE , HIDDINK J.
Published: August 2007

Data are given for processing Gouda cheese whey by reverse osmosis as preconcentration before transport or evaporation or ultrafiltration. Concentration costs for reverse osmosis are less than those for evaporation at ×2 concentration. Data are given for processing Gouda whey by ultrafiltration. Means to reduce oxidation defects in dried whey protein concentrate during storage are discussed. Applications of whey protein concentrate in soft drinks and in flour confectionery are described.
SEDIMENT IN MILK AND FILTERS FOR FARM USE*
Authors: HOYLE J. B.
Published: August 2007

This paper discusses briefly the reasons for the recent apparent increase in the problems of sediment, the legal situation and methods used to determine sediment in milk. The particulate size of sediment is shown diagrammatically in comparison with more common measurements and its composition discussed. Work on the assessment of filters and the development of British Standards 4938 and 5190 is considered and the use of different methods of analysis in determining the origin of sediment is shown. The points in the chain of milk production at which filtration can be or is being used are listed, and the advantages of multi‐service filters for farm use are discussed.
ASEPTIC PROCESSING AND PACKAGING OF MILK
Authors: ELLIS J. G.
Published: August 2007

The commercial aspects of aseptic processing and packaging of milk showing only a slow rise in the market are assessed. The paper describes three types of process plant, the indirect plate heat exchanger, indirect tubular heat exchanger and direct steam injection plants and the various advantages are evaluated. Simplification of plants with the removal of de‐gassers, flash cooling vessels etc. is emphasized in the modern indirect plant which will heat, cool and homogenize as simply as possible. Differences between operation of a UHT carton dairy and an average bottling dairy are described. (Editor's summary)
QUALITY ASSURANCE OF UHT PRODUCTS
Authors: ROBERTS A. W.
Published: August 2007

The paper describes the various factors contributing to quality control and stresses the importance of the selection and location of plant. The need for careful selection and training of a team for plant operation is emphasized. The essential control of raw materials, plant cleaning and sterilizing are examined also the organoleptic methods of testing. Tables are given illustrating grades in flavour and cream texture, also a system of monitoring cream quality. (Editor's summary)
RESEARCH AND DEVELOPMENT IN THE MILK MARKETING BOARD
Authors: GREEN E.
Published: August 2007

The paper deals with research and development from a scientific and technological angle in its relation to the Milk Marketing Board. The main operations and farm services are described and the essential need for a sound R & D scheme in order to maintain these services is emphasized. The work of the Technical Division in the laboratory services and development departments involving microbiologists, chemists and food technologists is described and stresses the importance of the maintenance of first class quality in all dairy product and process development.
DAIRY RESEARCH IN DENMARK
Authors: PEDERSEN A. H.
Published: August 2007

The growth of the Danish dairy industry since 1880, and the importance of the structure of Danish agriculture with its increasing need for dairy scientists and scientific experiments is examined. The establishment of the Danish Government Dairy Research Institute in 1923 and its subsequent expansion into an organization consisting of eight co‐ordinated departments is described in detail. The paper discusses the important contribution made by the laboratories in the demand for research and development in the field of every interest of the dairy industry in the process and management of milk and dairy produce.
THE REDUCTION OF SEDIMENT LEVELS IN MILK THROUGH THE USE OF COMMERCIAL PRE‐PRODUCTION MULTI‐SERVICE FILTERS
Authors: DAWKINS J.
Published: August 2007

Tests to determine the effects of filters made to British Standards BS 5190 on the sediment content of farm milk are described. Samples taken from twelve farms of sediment content before and after filtration are compared and evaluated.
FINANCE
Authors: GARDINER A. E.
Published: August 2007

The importance in business of finance and sufficient resources is discussed, and the need shown for financial officers to understand the business and all phases of its operations as well as the effects of EEC laws and regulations. The relationship between the dairy industry and Government is considered and the functions of profit and wealth creation described and evaluated. The value of milk as a commodity is assessed and the contribution to be made by the dairy industry in producing better products of service more effectively and cheaply is emphasized.
MARKET CREAM PROCESSING—FACTORS AFFECTING LOCATION
Authors: AIREY F. K.
Published: August 2007

The main factors influencing the locations and facilities for cream processing are outlined and market needs defined. The quality and flavour of ex‐farm milk and the acceptable level of psychrotrophic bacteria is discussed and the importance of the right viscosity and consistency in cream and its keeping quality, stressed. Shelf life and the significance of refrigeration in both storage and transport is emphasized. Problems of availability and distribution and the utilization of skim milk and surplus butterfat are examined.
HEAT TREATMENT OF MILK FOR PRODUCER‐RETAILERS
Authors: DICKER R. A. , WILES R.
Published: August 2007

The effects that proposed Government legislation restricting the sale of unheat‐treated milk will have on producer‐retailers and the options open to them are examined. An appraisal of the requirements of equipment designed for on‐farm pasteurization, comments on the suitability of equipment available and a list of main manufacturers is given. Typical costs of on‐farm pasteurization using batch and HTST methods show that the preferred method is batch pasteurization except where liquid sales beyond 2,000 1/day are expected.
THE EFFECT OF MILK COMPOSITION, DENSITY AND TEMPERATURE ON QUANTITY MEASUREMENT
Authors: CHEESEMAN TOM
Published: August 2007

Calibrated measuring vessels change their capacity with temperature but the calculation of corrections is straightforward and easy to apply. Measurement by weighbridge is dependent on density but if the temperature and composition of the liquid are known, density can be deduced to within 0.05 per cent from the data given. The arbitrary use of different standard temperatures complicates the picture. Meters are available for any of the liquid dairy products and the best way to achieve accuracy is to calibrate with the right liquid at the right flowrate and the right temperature. Above all, with meters it is important for the installation to be right.
PROCESSING AND MARKETING OF WHEY: aWHEY PROCESSING
Authors: STIRLAND J. V.
Published: August 2007

Various methods in whey processing now commercially available are analysed and the techniques for hydrolysis of the lactose in whey, and the extraction of protein, are discussed. Utilization of energy is examined and the use of reverse osmosis as an economic alternative to evaporation is considered. The difficulty in determining the ideal method of whey processing and the need to ensure a market for the end product is stressed.
PROCESSING AND MARKETING OF WHEY:(b): MARKETING OF WHEY IN NORTHERN IRELAND
Authors: HART VICTOR
Published: August 2007

The paper discusses the work of a joint working party on the problems of marketing and processing whey and considers the utilization of some of the many different ways of processing, among them ultrafiltration, electrodialysis and lactose. The various merits and costs are evaluated and the effects of feeding whey to cattle and pigs are assessed.
DIRECT VAT INOCULATION OF MILK WITH FREEZE‐DRIED STARTERS FOR MAKING CHEDDAR CHEESE
Authors: CHAPMAN HELEN R.
Published: August 2007

The introduction of cheese starter developed by Vitex, Paris, France, in concentrated, freeze‐dried form for direct inoculation of milk in the cheesemaking vat offers considerable advantages and the performance of some ICF starters (Inoculum pour Cuve de Fabrication) for making Cheddar is reported. Conditions regarding level of inocula and processing temperatures to establish satisfactory curd making in an acceptable making time are described and numbers of starter bacteria in the milk and in the curd at pressing and the pattern of acidity development during processing are shown to be very similar to those in standard control Cheddar cheesemaking with liquid starter cultures. No apparent lag‐phase was observed in the production of acidity by these freeze‐dried starters. Chemical analysis and official grading of the cheeses showed them to be of good quality.
FEOGA GUIDANCE AID TO THE DAIRY SECTOR
Authors: HARRINGTON F.
Published: August 2007

The establishment of a new structure in the European Economic Community and the future role to be played by FEOGA (European Guidance and Guarantee Fund) with its attendant problems is discussed. The work of the Guarantee and Guidance Fund with the different methods of operation is described and tables giving the various allocations of aid to Member States are shown. The creation of an individual project common measure and a new regulation with its field of operation limited to the processing and marketing of agricultural products with the effects on Commission policy are considered. (Editor's summary)
BUTTER: TECHNOLOGY TO CONTROL RHEOLOGY
Authors: FOLEY J.
Published: August 2007

Different approaches to increasing the liquid continuous fat phase of butter, by fractionation, by production of polyunsaturated milk fat through feeding of protected lipids and by direct addition of liquid vegetable fat are considered. The dispersed phases consisting of fat crystals, water droplets and air bubbles play a role in butter rheology. Thixotropic changes, which occur when butter sets, are partly reversed on reworking. Normal variations in the moisture and gas met with in commercial practice are not likely to have a significant influence on the physical properties of butter. Their role in the plasticity of dairy based spreads may be much more important.
ADVANCES IN THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS
Authors: MURRAY J. G. , STEWART D. B.
Published: August 2007

The techniques of microbiology from the seventeenth century up to the present time are reviewed and the problems of disease in dairy herds with its effect on raw milk supplies assessed. Progress in the cleaning of milk vessels and sterilization is detailed and the history of pasteurization with its affect on the keeping quality of milk is shown. The introduction of starters in cheese manufacture during the last century is described and the important advances made are stressed.
CONTROL OF ANIMAL DISEASES IN NORTHERN IRELAND
Authors: CONN E.
Published: August 2007

The progress in disease control in Northern Ireland and the measures taken by the Department of Agriculture in operating controls is discussed. Importation of livestock with its possible advantages or disadvantages is considered and evaluated and the need for strict supervision in testing stressed. The part played by the Department in the eradication of both tuberculosis and brucellosis is described emphasizing the necessity of co‐operation between producer and Department. The importance to the livestock industry of animal welfare in the control of disease is emphasized.
NUTRITIONAL ASPECTS OF MILK PRODUCTS USED FOR INFANT FEEDING
Authors: CUTHBERTSON W. F. J.
Published: August 2007

The nutritional problems in design of satisfactory food for infants and the need for more research and development is discussed. The high infant mortality in the first decade of this century is noted, while the value of heat treatment and modification of cows' milk formulations in reducing infant mortality and disease is discussed. The properties of butterfat and solids‐not‐fat are assessed and the functions of whey protein in human and in cows' milk evaluated. Modifications to the recommendations for composition of infant foods over the last decade with the change in the contribution of the dairy foods industry are shown.
THE PRESENT NUTRITIONAL STATUS OF BUTTERFAT WITH PARTICULAR REFERENCE TO ITS ROLE AS POSSIBLE RISK FACTOR IN CORONARY DISEASE
Authors: TAYLOR T. G.
Published: August 2007

The cause of coronary heart disease and the possible link between nutrition and this disease is explored and the concentration of cholesterol in the blood plasma and the composition of butterfat discussed. Problems in conducting tests on fat intake are studied with the substantial changes in the diet of the experimental subjects in dietary trials emphasized and recommendations from expert nutritional and international committees for reduction in total fat are assessed.
THE CURRENT NUTRITIONAL STATUS OF LACTOSE AND GALACTOSE
Authors: MACDONAID IAN
Published: August 2007

The function of lactose as a sugar and the role of lactase in converting it into glucose and galactose are evaluated. Lactase deficiency is discussed and the effects of acute ingestion of lactose and galactose are considered. The effect of glucose on blood galactose levels is shown. A need for closer study of lactose and its advantages or disadvantages is stressed.
WORLD MARKET AVAILABILITY AND REQUIREMENTS
Authors: DIJKSTRA W. M.
Published: August 2007

World trends in milk products and the present increase in milk yield with the availability of food supplies and nutrition in both developed and developing countries are evaluated. The problems of price setting, and price fluctuation in a world market are shown and the need for stable prices recognized. The necessity for technological expertise in dairy processing and quality standards for dairy products shows an essential aspect of future development.
THE ROLE OF RESEARCH IN RELATION TO NEW PRODUCTS
Authors: BEARD P. S. W.
Published: August 2007

The part played by research in relation to new products is examined and the importance of participation between research and marketing personnel emphasized. Development and exploitation of existing raw materials as well as new ingredients and new technology is considered and the utilization of existing equipment for alternative product types is discussed (Editor's summary)
OBSERVATIONS ON SOME TECHNIQUES FOR THE MICROBIOLOGICAL TESTING OF BUTTER
Authors: JOYCE D. A. , OULD ANGELA J. L.
Published: August 2007

Details of the techniques used in a survey of butter quality are described and the storage of butter samples in deep freeze is examined. Comparisons of results from several laboratories are discussed and the different methods used in the isolation and identification of various organisms assessed. Techniques used for microbiological testing of butter are listed. (Editor's summary)
The lipolytic and proteolytic activity of bacteria isolated from blended raw milk
Authors: MUIR D. D. , PHILLIPS J. D. , DALGLEISH D. G.
Published: August 2007

Psychrotrophic bacteria have been isolated from supplies of blended raw milk over a period of 14 months. The isolates were partially classified and their ability to degrade milk fat and protein (at 6d̀C) examined. Pseudomonads were the predominant bacterial type and on average 43 per cent of these isolates were of the fluorescent type. These latter isolates together with isolates classified as Flavobacterium and Alcaligenes had associated with them the highest levels of lipase and protease activity.
Future trends in Midlands agriculture
Authors: WESTON W. C.
Published: August 2007

Over the last 10 years trends have been towards fewer farmers and fewer workers. Farms and farm businesses have increased in size as have individual enterprises within these businesses. Surplus production within the European Economic Community is the most important factor affecting future development and indications are that pressure for minimal Common Agricultural Policy price increases could result in a price/cost squeeze of general applicability. The industry is structurally well placed to meet a period of competition but in all sectors producers will have to be technologically up to date, economically aware and commercially alert if they are to succeed.
Can technology give a lead to the marketeers?
Authors: PORTER J. W. G.
Published: August 2007

The importance of milk as a source of protein for human needs is discussed and tables are shown illustrating the contribution made by dairy products to nutrient values in developed and developing countries. The role of technology is considered and the opportunities for the future expansion in the utilization of skim milk and whey and the value of lactose and milk fat are emphasized.
Milk coagulants
Authors: JESPERSEN N. J. TOFTE , DINESEN V.
Published: August 2007

The new types of coagulant‐rennet extracts‐are divided into two groups: One, animal rennets and two, microbial coagulants. Only the newer types of animal coagualants are explained further.
Subject: Transport and storage of milk and milk products
Authors: SINCLAIR G.
Published: August 2007

Reference is made to the anticipated completion of churn conversion by 31st July, 1979. The main designs of bulk milk tanks currently in use on farms in England and Wales and the milk cooling systems associated with them are illustrated and discussed. Cleaning systems for both refrigerated and non‐refrigerated tanks are described and their relative effectiveness indicated. Methods intended to reduce energy requirements and costs in connection with milk cooling are discussed. The relative importance of bulk milk storage equipment and other sources of contamination on the hygienic quality of refrigerated bulk milk is considered.
The transport of milk from farm ot dairy in England and Wales
Authors: ELLEMOR R.
Published: August 2007

The history of bulk development is described showing the resulting marketing efficiency and the problems arising from bulk collection are examined. Progress in bulk development since the mid‐fifties is described with the financial and technical aspects involved. Economics and the advantages of bulk collection with improved hygienic quality in ex‐farm haulage are discussed and the future of the meter measurement scheme assessed.
Refrigerated transport
Authors: NISBET J.
Published: August 2007

The benefits of efficient refrigerated transport and their importance to the industry are outlined. Various types of refrigerated vehicles are assessed and the advantages of mechanical or liquid gas systems evaluated. Tests on cooling systems are described and the need for maintaining constant controlled temperatures in delivery vans and trunker vehicles stressed.
Storage and transport of frozen dairy products
Authors: ELLIS H. M.
Published: August 2007

The characteristics of frozen dairy foods and the importance of freezing as a preservative are discussed and the need for an effective temperature profile required for various products considered. The progress of the product from factory to consumer is traced in detail and the cold store and supply vehicles described.
Advances in technology of bulk starter production and cheesemaking
Authors: WIGLEY R. C.
Published: August 2007

The paper describes the author's proposals for a bulk starter preparation facility for a cheese creamery handling 500,000 litres of milk per day. The use of Direct Vat Inoculation (DVI) is discussed and work with various systems is reviewed.
Demineralization of whey by means of ion exchange and electrodialysis
Authors: HOULDSWORTH D. W.
Published: August 2007

The paper is concerned with two different methods in the demineralization of whey and the economics of the two processes ion exchange and electrodialysis are assessed. The operation of each system is described in full and the various advantages, disadvantages and limitations are evaluated. Operating concentration, cleaning, energy costs, effluent disposal, yield and product acceptability for the two processes are discussed. Appendices showing operating costs in detail are included. Editor's summary
Ultrafiltration of whey
Authors: MAUBOIS J. L.
Published: August 2007

Utilization of ultrafiltration for the treatment of whey is increasing in the world dairy industry, due to the progress made in membrane technology itself and a better knowledge of the behaviour of whey components. Pretreatment of whey either by heating accompanied or not with pH adjustment or by ionic strength regulation or by prefiltration has the greatest effect on permeation rate. Preconcentration of whey also improves performances of ultrafiltration equipment. Two new potentialities for whey proteins, made possible by properties of new membranes are also presented.
Utilization of whey by‐products for infant feeding
Authors: METTLER A. E.
Published: August 2007

Until the early 1970s almost all the artificial milks used in the UK were based on whole cows' milk. The last five to seven years have, however, seen a marked change in formulation of artificial milk feeds for infants, present‐day milks all being 'low solute' with approximately 50 per cent of these milks whey modified. Professional opinion is advocating that the model to be used for artificial milks should be an averaged analysis of mature human breast milk. The feasibility of such a strategy is discussed, together with the way in which whey by‐products can be used to provide such formulations.
Quality control in continuous buttermaking
Authors: BARTLEY D. F.
Published: August 2007

The problems in the process of continuous buttermaking and the control of moisture and salt levels is assessed. Various methods in monitoring moisture in butter are discussed and the future of infra‐red methods in continuous buttermaking examined.
Liquid milk ‐ a new image
Authors: GILLIAM P. H.
Published: August 2007

The paper assesses the future of the liquid milk market and the various problems associated with doorstep delivery. The opportunities in new products with a wider range of white milks are discussed and evaluated.
The ‘skim milk’ problem
Authors: WHITE N. S.
Published: August 2007

A ‘structural surplus’ of skimmed milk solids exists within the EEC. Through various disposal schemes this has been effectively disguised. But with 15 per cent of the total EEC budget allocated to such disposal schemes, milk producers should help to solve this problem. If not, unacceptable changes, in the form of a dilution of the intervention system, or further extensions of the principle of co‐responsibility. will be forced upon them.
Modification of skimmed milk constituents
Authors: CHEESEMAN GORDON
Published: August 2007

The need to find additional outlets for milk and milk constituents in our diet has stimulated research into the possibilities of modifying milk constituents in order to obtain new and unique materials. Results of research in which chemical and enzymic methods were used to modify the functional properties of milk constituents are reviewed and evaluated. Particular attention is given to the technique of enzymic modification which, in general, appears to give the most promising approach to the development of acceptable processes. Recent work on the in vitro synthesis of a ‘new protein’ material, ‘plastein’, from skimmed milk protein is discussed.
A new instrument to measure cheese curd rigidity, and preliminary trials in cheesemaking
Authors: HATFIELD D. S.
Published: August 2007

A new instrument for the measurement of cheese curd rigidity is described. The instrument assesses rigidity by measuring the ability of the curd to transmit a compression wave. A diaphragm moves through a displacement of 0.5 mm at a frequency of 0.02 Hz, and the transmitted wave is received through a curd thickness of 8 mm by a sensitive pressure transducer. A continuous record of curd development is displayed on a recorder chart. Preliminary trials in commercial cheesemaking are described which show that the instrument is capable of monitoring the progress of curd development and allows the effect of cheesemaking variables on the maximum rate of firming and firmness at cutting time to be measured.
Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°C
Authors: GRIFFITHS M. W. , PHILLIPS J. D. , MUIR D. D.
Published: August 2007

A total viable count in excess of 1× 107 cfu/ml is required before organoleptic defects can be detected in pasteurized double cream, although defects were shown to be the results of non‐bacterial sources in creams from one creamery in the survey. Proteolysis was associated mainly with the presence of Bacillus spp. and resulted in the detection of a bitter flavour in the creams.
Heat‐stable milk powders
Authors: KELLY P. M.
Published: August 2007

Many milk products are subject to high temperature heat treatments during the course of manufacture. However, when heating becomes severe, as in the cuse of sterilisation temperatures, there is an increased risk of milk coagulation, Examples of dried milks whose heat‐stable characteristics are of importance include heat‐stable skimmed milk powder which is used in the manufacture of recombined evaporated milk and also coffee whiteners.

Factors that affect the heat stability of skimmed milk powder are discussed. These include milk composition as affected by seasonal change, processing factors such as the effect of preheat temperature, and the role of various additives which stabilise milk to heat treatment.
Comparison of twice‐ and once‐daily acidified boiling water cleaning of pipeline milking installations
Authors: SINCLAIR G. , PANES J.J.
Published: August 2007

Acidified boiling water (ABW) method, applied correctly on a twice‐ and once‐daily basis, were compared on 15 farms in England and Wales during the winter of 1975/76. Treatments were applied in alternate months on each farm for six months, and during the once‐daily treatment the second wash comprised a cold solution of sodium hypochlorite (250 mg/l available chlorine). Bacterio logical tests of both the milking equipment and the bulk milk showed no significant differences between the treatments. Continuous application of the once‐daily method during a further three‐month summer period on six farms showed mean bacterial colony counts to be higher in rinse samples but lower in milk samples compared with results previously obtained from the same farms for both treatments. The once‐daily ABW treatment as monitored on one farm reduced the electricity costs for water heating by 45 per cent, which represented a saving of £28 per annum per milking unit.
Recent developments and the use of miniaturized tests for the detection of inhibitory substances in milk
Authors: GILMOUR A. , HAMILTON W. J.
Published: August 2007

The work described was undertaken to assess the suitability of raising the incubation temperature of the miniaturized Intertest and Oxoid (AIM) test from 37.5°C to 45°C and to investigate the use of Intertest Accuspheres as a material suitable for a miniaturized screening test. Fresh raw bulk antibiotic‐free volumes of milk were used, and to these were added appropriate volumes of a standard penicillin solution to give various concentrations of penicillin. Standard and miniaturized tests were carried out at 37.5°C and 45°C (Accuspheres tests were carried out at 45°C only). The results of tests carried out at 45°C show that, although complete agreement between the standard and miniaturized tests was not obtained, a definite blue colour, interpreted as a fail, always resulted when milk tested contained ≥0.02 IU/ml added penicillin. It is considered that all three miniaturized tests, carried out at 45°C, are suitable for use as screening tests for the detection of inhibitory substances in milk.
Agitation and sampling of tankers and storage tanks
Authors: JACKSON A. C.
Published: August 2007

Methods for mixing the contents of road tankers and storage tanks are discussed in broad outline. In particular, examples are given of the efficiency of various mixing methods on the contents of road tankers. There is a need for a more positive approach to this important aspect of process and quality control.
Co‐operative marketing
Authors: JOYCE B. A.
Published: August 2007

The successful and exciting experience in co‐operative marketing which An Bord Bainne/The Irish Dairy Board represents is described. The principles to which central marketeers must adhere if they are to be both fair and effective are outlined.
Subject: Developments in assessing milk quality Use of membrane filtration for assessing the hygienic quality of milk and milk products
Authors: PETTIPHER G. L.
Published: August 2007

The hygienic quality of milk can be assessed by counting bacteria and somatic cells and quantifying sediment. Membrane filtration can be used to concentrate these components before quantification. The DEFT count, which uses membrane filtration and eprfluorescent microscopy, is a new rapid. sensitive, inexpensive method for counting bacteria and somatic cells in milk. Its use should permit better control and management of supplies and reduce the risk of poor quality milk products arising from high bacterial counts in the raw material. A new method of measuring sediment in milk based on membrane filtration, microscopy, and TV image analysis is being developed at the NIRD.
Energy aspects of cleaning‐in‐place
Authors: SILLETT C. C.
Published: August 2007

The energy required for in‐place cleaning can be greatly affected by the chosen operating conditions. A breakdown of energy consumption shows where it is expended, and an analysis of costs across a range of cleaning times and temperatures shows trends that indicate how energy can be saved. The use of recovered heat together with alternative prime energy sources is also considered as a means of reducing cost where the cleaning process limits a reduction of heat usage, for example in disinfection.
Perceived incidence of milk allergy and/or lactose intolerance in Great Britain
Authors: HARRIS PETER G.
Published: August 2007

A survey of 8,749 people was conducted in Great Britain to determine the percentage of those who limited or avoided consumption of cow's milk for reasons other than financial. Those who limited or avoided cow's milk consumption were further questioned to determine whether their reasons were perceived by them to relate to allergy/lactose intolerance. Of the sample population 1.47% limited or avoided cow's milk consumption for reasons that might possibly be related to allergy/lactose intolerance.
Quarg production methods ‐ past, present and future
Authors: WINWOOD J.
Published: August 2007

The characteristics of quarg are described, with standard methods of manufacture of conventional quarg from skimmed milk. Various methods for increasing the yield of quarg are discussed, and it is concluded that the most promising alternative is the ultrafiltration of the skimmed milk to 17%–20% TS before coagulation. This would reduce processing costs as well as increasing yield. However, problems of abnormal organoleptic properties need to be resolved.
Influence of some polyvalent organic acids and salts on the colloidal stability of milk
Authors: MOHAMMAD K. S. , FOX P. F.
Published: August 2007

Fifteen polyvalent organic salts and acids increased, some very markedly, the heat stability of milk progressively with increasing concentration; acetate and mesaconic acid had no effect, and maleate caused destabilization. Citrate, oxalate and EDTA markedly reduced the [Ca+] in the milk and increased its ethanol stability by shifting the ethanol/pH profile to lower pH values. These additives ≥ 20 mmol/l prevented the coagulation of milk by rennet, but the other additives caused only slight increases in RCT.

Citrate, EDTA and oxalate disrupted casein micelles and would therefore not be suitable additives: however, the other acids and salts did not alter the appearance of the milk and might be recommended as suitable additives to improve the heat stability. In terms of the response to the level of Ca2+ and colloidal calcium phosphate in milk, there appeared to be a correlation between ethanol stability and rennet coagulation time.
Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheese
Authors: LELIÈVRE J.
Published: August 2007

For maximum profitability, the moisture in the non‐fat substance (MNFS) in Cheddar cheese must be controlled. Commercial data are used to show that, with fixed manufacturing conditions, the MNFS in cheese may be increased by decreasing the casein/fat ratio in milk and vice versa. It is suggested that this method of varying MNFS may be useful in factories that have difficulty in regulating MNFS by other methods. The relationships between the casein/fat ratio in milk, manufacturing conditions and the fat in the dry matter, MNFS, fat and moisture percentages in cheese are explained.
Milk lipase and off‐flavour development
Authors: ANDERSON M.
Published: August 2007

The origins of milk lipases and free fatty acids are discussed, together with properties of the principal enzyme responsible for lipolysis in raw milk. Variations in milk free fairy acid levels are shown to result from the net effect of several factors which influence overall enzyme activity and the nature of the fat globule surface. Possible forms of damaged fat are described with evidence suggesting that gross damage such as clumping or coalescence does not necessari 1.v give rise to high free fatty acid values. The risks of lipolysis both with types of milking installation and during the handling. storage and processing of milk are assessed. Levels of free fatty acids likely lo produce detectable rancid flavour are given with typical values for milk and cream in the UK