bluuebunny/crossref_metadata_2025 huggingface dataset:
AGRICULTURAL AND DAIRYING EDUCATION
Authors: Kellett Dr. J. G.
Published: August 2007

(i) Education Authorities in collaboration with representatives of dairy farmers and creameries need to review courses of education for those engaged in:

(a) Dairy Farming (Milk Production).

(b) Creamery Processing and Milk Distribution.

(ii) Before this can be done effectively, both sides of the dairy industry, especially the creamery and distribution side, need to formulate a scheme of recruitment, training within the industry and ladder of promotion, having in mind:–

(a) recruitment direct from Secondary Schools.

(b) recruitment from other industries.

(c) recruitment from Universities and Colleges.

When this is done, the assistance of educationists with a knowledge of present day education (especially at the Secondary stage) and of the Youth Employment Service would be valuable. Schemes of Further Education for the industry can only be effectively built up after the industry has formulated its recruitment and internal training and promotion policies.

(iii) Unless the industry can offer young people at Secondary Schools and Universities an attractive career, it cannot hope to recruit its quota of the limited pool of ability available.

(iv) Training of managerial staff should include a Diploma Course at a residential Institution, attendance being on the Sandwich scheme of release from the Creamery for 6 months per annum for 3 years.

(v) For unskilled and semi‐skilled creamery workers, one day or short 3–5 day residential courses at a Farm Institute should be developed to give added interest in the technology of the industry. Courses at a suitable Adult College, (e.g. Burton Manor, Cheshire), might prove valuable in creating right attitudes.
FURTHER ASPECTS OF THE NEW ZEALAND DAIRY INDUSTRY
Authors: RIDDET PROFESSOR W.
Published: August 2007

I am pleased to accede to the invitation of your Committee to give an account of aspects of the New Zealand dairy industry additional to those dealt with when I had the honour to address you in June last. On this occasion I shall first discuss briefly the salient features of the organization of the New Zealand dairy industry and thereafter a few results of the work of the New Zealand Dairy Research Institute.
BUTTER‐MAKING AT HOME AND OVERSEAS
Authors: DUMBLETON M. S.
Published: August 2007

The appended reply by Mr. Dumbleton to the Discussion that followed his paper was inadvertently omitted from the report in the July No., where it should have followed Mr. Capstick's contribution on p. 154, prior to the vote of thanks.
A STUDY OF THE VARIATION IN THE FAT CONTENT OF HERD BULK MILKS
Authors: Edwards R. A.
Published: August 2007

1. The mixed milks of twenty‐eight herds were analysed daily for fat content over a period of thirteen days.

2. Daily fat figures are given together with maximum and minimum and mean daily fat variations.

3. Coefficients of variation have been calculated for individual herds.

4. The permissable variation between the fat contents of random samples of mixed herd milks have been calculated for individual herds and for herds grouped on the basis of the daily gallonage produced.

5. Estimates have been made of the accuracy of the fat percentage of a single sample of mixed herd milk, and of a mean fat percentage derived from the fat contents of four random samples of such milk, as a measure of the true mean fat percentages for individual herds and for the grouped herds.

6. Day‐to‐day variations in the fat percentages of mixed herd milks are rather greater than were indicated by previous workers. Generally larger herds show less variation than smaller herds but this does not hold good for individual herds. No evidence was obtained in the present investigation to support the claims of previous workers of a correlation between fat content and variation, or that the variations were not of a purely random character. The fat contents of two random samples of a mixed herd milk taken within a few days of each other can show considerable differences.

Single samples of a mixed herd milk are of little value in assessing the compositional quality of the milk being produced by the herd over a period of several weeks. To obtain a reasonably accurate assessment of the compositional quality of a monthly supply, a mean fat percentage derived from the analysis of at least four random samples should be used. It is suggested that two weekly samples should be bulked for the single weekly analysis to obtain a more valid monthly mean based on eight samples.
EXPERIENCE WITH ALUMINIUM MILK CANS
Authors: Bailey J. C. , Brace A. W.
Published: August 2007

At the beginning of this brief account of experience, references were made to laboratory tests of detergents for use on aluminium, and to trials of prototype cans; the main conclusions reached are based on observations made on the behaviour of cans—and in one case, of strainers—under normal service conditions. Close comparison of aluminium cans with those of tinned‐steel has shown the aluminium can to be the cleaner, less liable to damage, longer lasting, and without danger of affecting milk‐flavour.

Certain faults in aluminium can design have been revealed in the early trials and have been, or are being, rectified; in some cases by foregoing changes from traditional style and in others by taking advantage of processes, such as brazing, now more fully developed for aluminium.

The value of this experimental and development work is shown not least by the beginning of large‐scale production‐in particular 45,000 cans, an initial order from the Ministry of Food. These cans, welded up by the modern inert‐gas, shielded arc process, are not only crevice‐free, but are a sound economic proposition.
THE PROPERTIES OF CRYOVAC‐PACKAGED CHEDDAR CHEESE*
Authors: MORRIS T. A.
Published: August 2007

The weight lost during curing by Cryovac‐packaged 7 lb. loaves of Cheddar cheese was found to be very much less than that by similar cheese when waxed. No evidence of rind formation or rind flavour was found after curing for up to six months.

Some cheese in all trials developed mould growth within four weeks of packaging. However, much of this moulding was only very slight, and cheese free from mould after this time usually remained so for the remaining twelve to twenty weeks of curing. An environment very conducive to mould growth did not influence the occurrence of moulding in packaged cheese initially free from it.

Packaged cheese proved resistant to infestation by cheese mites for four months under conditions which caused waxed cheese to become seriously infested in three months.

No difference was found between the rate and type of flavour development of packaged cheese and that of similar waxed cheese but packaged cheese tended to have the slightly weaker body after curing. No detrimental effects resulted from a complete lack of turning five lb., seven lb. and ten lb. loaves of packaged Cheddar cheese for several months except for a slight spreading of the largest‐size cheese. A necessity to safeguard packaged cheese against contact with sharp objects was revealed.

When packaged cheese was held for short periods at high temperatures some free fat appeared underneath the packaging film. A subsequent return to cold room temperatures caused the cheese to recover its appearance well, but when the package was opened the surface of the cheese was found to be greasy.

The distension of some Cryovac packages of Cheddar cheese by an excessive rate of gas production was observed. The manufacture of cheese by methods designed to restrict the rate of evolution of gas by the maturing cheese to a level at which it can diffuse through the packaging film, is considered necessary.
THE EFFECT OF UNTREATED AND CHLORINATED WATER ON THE KEEPING QUALITY OF BUTTER
Authors: LEWIS JOHN , ALLISON CECILE , DRUCE R. G. , GEORGE GWYNETH , THOMAS S. B.
Published: August 2007

The investigation had as its principal objects, determination of the microbiological effectiveness of the chlorination of polluted water supplies used for buttermaking, the influence of high chlorine dosages on butter flavour and an examination of the reproducibility of butter grading by subjective methods.

A preliminary trial in which pasteurized sweet cream was made into butter using polluted as well as chlorinated water, revealed that there were marked differences in the condition and quality of the finished product. Butter washed with contaminated water developed rancidity within twenty‐one days at 37 to 41 °F. whereas water from the same source, but which contained 5 p. p.m. residual chlorine, resulted in butter which retained a pleasing flavour and aroma for six weeks.

In the main experiment, six duplicate lots of unsalted butter were made from ripened cream, using treated and untreated water from the same source, with identical buttermaking methods. The untreated water contained large numbers of psychrophilic bacteria, including Pseudomonas putrefaciens. These organisms grew actively in unsalted butter held at 45 to 50°F. Chlorination of the water with varying dosages of from 10 to 200 p. p.m. available chlorine, sixteen hours before use, resulted in practically a complete destruction of the spoilage organisms. The cream used during the main experiment was ripened at 40 to 50°F. for two days after pasteurizing by the H. T.S. T. method before churning. On microbiological examination, the butter produced from this cream was found to contain large numbers of spoilage organisms, and became rancid within four weeks when stored at 45 to 50°F. However, the microbiological results indicate the superior quality of those butters made with chlorinated water.

A consensus of the grading results obtained, substantiates the anticipated superior quality of butter made using chlorinated water, compared with that made with an impure supply. No chlorine taint was detected in the butter, although water containing as much as 100 to 200 p. p.m. residual chlorine had been used in preparing two of the samples. The arbitrary nature of subjective grading is reflected in the differing conclusions arrived at by individual members of the graders' panel.
BUTTER
Authors: HILLMAN H. C.
Published: August 2007

Had this review been presented eight months ago it might have been suggested that the future of butter manufacture was bright. The current curtailment of milk, however, has again underlined the precarious nature of milk supplies for butter production. This basic uncertainty underlies all considerations of plant replacement and development. At the same time, the necessity for rapid adjustment of stocks to maintain a specialized consumer demand, which is only a fraction of the total market for butter, imposes a conservative approach to any innovation which might affect keeping quality.

If these factors have restrained us and prevented the adoption of ‘mass‐production’ methods, which may be more applicable to steady programmes, we are at least producing a product still recognizable as traditional butter and to the liking of our customers. However on the score of mass production, we can take note that one factory in the United Kingdom produced more than 100 tons in one day, which appears to stand as an unchallenged record.

If there has been a strong economic bias in this paper, rather than a technological one, it is because the economic shadow has such a pronounced effect in the technological field.
MARKETING OF DAIRY PRODUCTS IN SCOTLAND
Authors: MCALPINE I. A.
Published: August 2007

The marketing of dairy produce in Scotland is therefore most varied, depending on the product, as each section of the dairy industry has its own particular characteristics. It could be said that there is a general move towards greater security in the market for Scottish produce by better marketing techniques. To fit in with modern ideas there is a greater use of brand names in cheese, butter, condensed milk, powder, with more attention being given to presentation and merchandising. The distribution chain in the main is still extensive, although the current trend elsewhere is to streamline it. Perhaps the major share of the Scottish manufacture held by the three Milk Boards is likely to continue to be the salient feature and controlling factor in marketing developments.
SOME IMPRESSIONS OF THE NETHERLANDS DAIRY INDUSTRY
Authors: ARMSTRONG D. L.
Published: August 2007

To sum up, the organization of the Dutch dairy industry is different in important aspects from the United Kingdom. Producers co‐operatives are predominant and carry out many of the functions of the Milk Marketing Boards in the United Kingdom. The emphasis is on exports and the Dutch have therefore a vital interest in the international market for dairy products. Dairying, which is heavily subsidized, is a major sector of the national economy. The basic problems of the Dutch dairy industry are in some aspects not dissimilar from our own. Production shows a tendency to expand at a time when the marketing of dairy products is bscoming increasingly difficult, partly because of the general expansion of milk production. It appears necessary that the price of milk in the Netherlands should be reduced but if farmers' incomes are to be maintained this can only be achieved by a reduction in costs which is dependent in part on increased productivity. Can productivity be increased without an increase in production?
3. THE DAIRYMAN'S POINT OF VIEW
Authors: PENNIE NORA E.
Published: August 2007

Summary of the Problems

The following are the problems which arise in this type of milk collection:

(1) Coliform organisms, where an attempt is made to sterilize milking equipment by chemicals only.

(2) A sudden drop in the fat content when cows go out to grass.

(3) Accidental adulteration with water or detergent when circulating.

(4) Blood in milk from cows with warts or damaged teats.

(5) Breakdown of refrigeration on farm resulting in the temperature of the milk being above 45oF. when tanker arrives at farm.

We consider the important points to be borne in mind in order to reduce problems to a minimum are:

(1) Close co‐operation between Milk Marketing Board, dairy company, haulier and producer.

(2) Trustworthy and laboratory‐trained drivers.

(3) Laboratory records should be satisfactory before a producer installs a tank, and this system should not be adopted to cover up unsatisfactory methods of production.

(4) Alterations should be completed, as far as possible, on the farm before collection commences, otherwise these are left until ‘tomorrow’, which never comes.

(5) Steam, or an adequate supply of near boiling water, should be available in the farm dairy. This is an essential, until chemical sterilization is more consistently effective than it is at the present time.

(6) Daily sampling is essential and continued testing at frequent intervals followed by contact with the producer through reports, to maintain his interest.

(7) To prevent accidental adulteration in a pipeline milking system, the inlet pipe to the tank should be a key piece in the circulation system.

(8) Frequent freezing point check tests may be necessary as more producers enter the scheme.

(9) Emergency churn collection for doubtful supplies.

The Midlands pilot scheme has now been in operation for 3½ years and my company is satisfied this is the best way to collect milk from the farmers, as it results in a better keeping quality and reduced wastage through souring. We have had comparatively few problems and we are now extending it in Wolverhampton and have started another scheme in Birmingham. I am sure that none of our producers who have installed a tank would like to go back to churn collection.

In conclusion I would say that in the not too distant future, buyers will welcome tanker milk from farms, that churns, like horses, will be the exception rather than the rule and that farmers will think no more of buying or changing a bulk milk tank than they now think of buying or changing a tractor.
MICROBIOLOGICAL STANDARDS FOR DAIRY PRODUCTS
Authors: DAVIS J. G.
Published: August 2007

1. The objectives of microbiological standards may be summarized as:

(i) to ensure a safe product for the consumer

(ii) to ensure an adequate keeping quality

(iii) to ‘pin‐point’ faults in processing

(iv) to improve the quality of the product

(v) to educate the employees in hygiene and other aspects of their work.

2. The general principles forming the basis of microbiological standards are discussed.

3. Each dairy product is considered in turn and reasonable standards suggested.

4. Special types of test are reviewed, and some practical difficulties discussed.

5. Suitable media for control work are suggested.
MILK‐BORNE DISEASE: CONTROL AT THE SOURCE
Authors: OSBORNE A. D.
Published: August 2007

As a result of the rapid progress in the control of the major infectious diseases in this country during the last few decades, conditions which at one time appeared of small importance have assumed much greater significance. Amongst these are some of the milk‐borne diseases. Even in this group however, the rapid extension of pasteurization in the last 20 years has considerably reduced the incidence of human infection contracted by the consumption of milk. At the same time the success of the scheme for the eradication of bovine tuberculosis has removed a major source of contamination arising within the udder. Of the more important conditions which remain, brucellosis is one which could be eradicated in a relatively short period, but salmonellosis and ‘Q’ fever are less easily dealt with. The problem of antibiotics in milk is at the moment under active consideration, but a completely satisfactory answer has not been obtained. The other conditions mentioned, including staphylococcosis, are either of extremely low incidence or subject to the influences of human neglect, in which case their control becomes very difficult.
A COMPARISON OF DIFFERENT METHODS OF CHEMICAL DISINFECTION OF FARM DAIRY UTENSILS
Authors: CLEGG L. F. L. , BACIC BRANKA
Published: August 2007

A comparison of separate and combined detergent disinfectant treatments of milk contact surfaces using an alkaline detergent and sodium hypochlorite was made by farm trials of naturally contaminated milking machine equipment and by laboratory soiled milking machine units. With six farms tested over a period of 3 months the combined treatment was superior and was still further improved by the addition of a sanitizing rinse immediately before milking. With laboratory soiled equipment there was no significant difference between the two methods, though the addition of a further sanitizing rinse to the combined method brought about a significant improvement.

With the combined process the disinfectant rinse of 75 ppm hypochlorite exerted a greater disinfecting action than the hot detergent‐disinfectant wash of 200 ppm hypochlorite. This appeared to be solely a result of the high pH of the alkaline wash. The importance of the sanitizing rinse immediately before milking was demonstrated, and its value attributed not to the concentration of disinfectant but to the timing of the rinse. Disinfectant rinses done several hours before milking (or bacteriological rinsing) allowed development of microorganisms on the utensil surface.
LIPID OXIDATION AS A SOURCE OF OFF‐FLAVOUR DEVELOPMENT DURING THE STORAGE OF DAIRY PRODUCTS
Authors: DOWNEY W. K.
Published: August 2007

The suggested mechanism for the formation of oct‐l‐en‐3‐one and malonaldehyde, two lipid oxidation products, is diagrammatically summarized. The thiobarbituric acid (TBA) and peroxide methods are critically evaluated as standard chemical indices of oxidative rancidity in dairy products. Some recent results on the effect of copper contamination, light exposure and storage temperatures on the oxidative stability of butter, cheese and UHT cream are discussed.
THE INFLUENCE OF PROCESSING ON THE EMULSION STABILITY OF CREAM
Authors: FOLEY J. , BRADY J. , REYNOLDS P. J.
Published: August 2007

The percentage of ether extractable fat in cream direct from a mechanical separator increased with increasing fat content. Centrifugal and positive rotary pumping of cream increased the extractable fat values. The amount of ether extractable fat was influenced by the head pressure on the pump, the presence of air and the cream temperature, and may also be increased during cooling and chilling, the extent depending on the method used. Re‐pasteurization of cream delivered from branch to central creameries lowered the emulsion stability. The effect of re‐pasteurization was not a temperature effect, but was rather the consequence of the shearing forces to which the cream was exposed during the process.
THE EFFECT OF SEASONAL VARIATION AND CONDITIONS OF MILK PRODUCTION ON THE BACTERIOLOGICAL QUALITY OF REFRIGERATED FARM VAT MILK SUPPLIES
Authors: JONES MENA , WILLIAMS R. C. L. , THOMAS S. B.
Published: August 2007

The bacterial content of daily collected refrigerated farm vat milk from 94 farms in a traditionally dairying district in South Wales was appreciably higher during summer than in winter. This applied to total colony count, thermoduric count and coli‐aerogenes organisms content all determined at 30°C, and even to resazurin reduction in 2 h at 37°C.

The type of milking plant and different methods of in‐place cleaning had quite a marked effect on the bacterial content of the milk. Milk from farms with cowshed pipeline milking plants had a much higher bacterial content than milk from farms with parlour pipeline plants.

The results obtained with the acidified boiling water method of in‐place cleaning were distinctly better than those obtained with circulation cleaning. The highest total colony counts and coli‐aerogenes counts for the milk supplies were associated with unsatisfactory methods of circulation cleaning.

Unsatisfactory cleaning of bulk milk vats was associated with a high coliaerogenes content in the milk from a few farms; it is possible that psychro‐trophic coliforms are derived from this source. Milk from 5 of the 6 farms where tanks were automatically cleaned had consistently low thermoduric counts.
A STUDY OF THE EFFECT OF STORAGE AT 5°C ON THE MICROBIAL FLORA OF HEAT‐TREATED MARKET CREAM
Authors: Tekinsen O. C. , Rothwell J.
Published: August 2007

Changes in the microbial flora of heat‐treated cream due to storage at 5°C for five days were studied. The relatively mixed flora of fresh cream at both 5°C and 30°C incubation temperatures appeared to vary according to source, with few psychotrophic organisms originally. After storage the flora became almost dominated by psychotrophic types with total numbers not less than 106/ml, although the original numbers were very low indeed—in most samples less than 1500/ml.
LABORATORY CONTROL OF EFFLUENT
Authors: Harding F.
Published: August 2007

Detailed practical information is given on procedures for sampling dairy effluents, sampling equipment and sampling errors. Laboratory testing methods described in detail include the BOD test, COD test and rapid COD test, solids content, organic carbon and total nitrogen. Information derived from each test, testing errors, errors of single composite samples and interpretation of results in relation to dairy losses is related to practical dairy operation and management.
CO‐OPERATIVE RESEARCH — IDEALS AND REALITY
Authors: Macwalter R. J.
Published: August 2007

Dairy research is divided into basic and development fields. The first is briefly discussed from the standpoint of co‐operation and it is suggested that, subject to qualification, this field is conducted in a spirit of co‐operation. The problems associated with co‐operation in the development field lie in the connection of the results of such work with its exploitation by commercial companies. The situation in other industries in the UK and in dairying abroad is briefly discussed.

The author discusses one approach to the problem of co‐operative development research by means of a consortium of three major dairy undertakings, with illustrations drawn from two projects. This organization is expected to make its facilities available to other companies on a commercial basis. The advantages in flexibility of approach and in appreciation of the practical problems of the industry are emphasized.
ULTRAFILTRATION ‐ FRACTIONATION APPLICATIONS
Authors: Coton S. G.
Published: August 2007

Types of ultrafiltration plant are described grouped under tubular and plate and frame concepts. The desirable features of UF plant are defined as low process costs, hygienic operation and precise membrane characteristics and each of these is discussed. In relation to hygienic operation the importance of time and temperature of operation as well as general plant design is stressed and it is concluded that UF plants can be operated hygienically. Applications to whey processing is described and emphasis is placed on lactose ultrafiltration to produce an economically viable process; hydrolysis by beta galactosidase is suggested. Application to skim milk processing is also described.
AN INTRODUCTION TO ELECTRODIALYSIS
Authors: Young P.
Published: August 2007

The development of electrodialysis is described with its use as a practical process in demineralizing and concentrating solutions of electrolytes. The applications and basic types of ion‐exchange membranes for use in electrodialysis are discussed. Membrane properties such as electrical resistance, permselectivity, ionic capacity, solvent transfer and chemical resistance are given in detail as being particularly important in characterizing electrodialytic properties of ion‐exchange membranes. Demineralization of cheese whey is dealt with fully and various problems and techniques discussed. Variants of electrodialysis ‐ transport depletion, ion substitution and electro osmosis are also given. (Editor's summary)
SUBJECT: SOME ENVIRONMENTAL ASPEGTS OF WON‐RETURNABLE PACKAGING WITH PARTIGUUR REFERENCE TO PAGKAGIWB OF DAIRY PRODUCTS IN PLASTICS
Authors: Bessant K. H. C.
Published: August 2007

The types of plastics used for packaging dairy products are reviewed briefly and their advantages for non‐returnable containers discussed. Virtual complete resistance to biodegradation, an important asset in packaging food products, has lead to suggestion of disposal difficulties. Detailed studies have, however, established that plastics currently present no major problems in any of the waste disposal methods used by municipalities and may present some advantages. The litter problem is primarily a social and aesthetic one rather than an ecological one. Attempts are being made to develop plastics which degrade more readily in sunlight. Possibilities for recycling plastics are also being studied. The launch of any product in a non‐returnable pack should be preceded by careful study of likely environmental impact.
IN DAIRY PRODUCTS
Authors: MUSTO J. A.
Published: August 2007

The paper deals with the latest equipment available for the detection of both ferrous and non‐ferrous metals in dairy products. The basic principle of the equipment is described and deals with both the metal detector, the conveyor and its associated automatic rejection system. A detection equipment which can sense the presence of ferrous metal in foil‐wrapped goods is also described. A summary of the activity on the development of a foreign body detection using ‘soft’ X‐rays is also dealt with, and the performance of the system on foreign bodies such as metal, glass and stone is quantified.
HEALTH AND HYGIENE STANDARDS IN THE EEC
Authors: BOOTH J. M.
Published: August 2007

The paper is concentrated principally on animal health standards in EEC countries and the draft regulations as they may affect the dairy farmers in the United Kingdom. Reference is made to the more important cattle diseases such as tuberculosis, brucellosis and salmonellosis, also mastitis, foot‐and‐mouth disease and progress in eradication detailed with comparisons between the UK and other EEC countries. The three main proposals for EEC regulations as they affect the production and marketing of milk for the liquid market are outlined and the various requirements for hygienic conditions in the production of milk as set out in five chapters are given in detail.
MEETING PRESENT AND FUTURE REQUIREMENTS OF REGULATIONS GOVERNING MILK AND DAIRY PRODUCTS IN THE NETHERLANDS
Authors: BAS J. M. VAN DER
Published: August 2007

The future influence on the Netherlands legislation of the economic measures of the European Economic Community and the need for international harmonization and standardization is discussed. Regulations arising from the Food Act and those initiated by the Dutch dairy industry covering composition, quality, marketing and international treaties and agreements, are described in detail. Emphasis is laid on the importance of the various Inspection Institutes in Holland with their method of operation and stringent standards. Under the supervision of the State Government they are directed specifically to all dairy products. The future of the EEC Dairy‐technical regulations and their effect on the Dutch dairy industry is considered. (Editor's summary.)
VEGETABLE PROTEINS, WITH PARTICULAR REFERENCE TO SOYBEAN PROTEIN
Authors: PAGINGTON J. S.
Published: August 2007

The position of vegetable protein in the United Kingdom is briefly examined and soya protein products are shown to be of major importance. The production and uses of the various soya products are described and the nutritional properties of soya bean protein are compared with those of milk proteins.
THE ENERGY USED BY PACKAQIN6 AND ITS MINIMIZATION
Authors: BUNT BY B. P.
Published: August 2007

The total energy concept is described and its relation to packaging discussed. The energy used in all stages of packaging manufacture from winning the basic raw materials to the delivery of the unfilled package is examined for all the major packaging materials. It is shown that the energy used in the actual manufacture of packages is small compared with the energy used to produce the raw materials from which the packages are made. The total energy usage of the UK packaging industry is discussed in relation to the usage of other industries and the total national usage. It is shown that the packaging industry is only a modest energy user. Methods of reducing this, including recycling, are considered.
FACTORS INFLUENCING THE INCIDENCE OF B. CEREUS SPORES IN MILK
Authors: STEWART D. B.
Published: August 2007

The many factors involved in the contamination of milk with B. cereus cells and the importance of minimizing the number of spores at the time of pasteurization are discussed. Methods of controlling the level of B. cereus spores and the use of heat in the cleaning and sterilizing operation are shown, and studies on the level of aerobic spores in raw milk supplies showing a seasonal effect evaluated.
IS THE DAIRY INDUSTRY FULFILLING ITS SOCIAL OBLIGATIONS?
Authors: MACWALTER R. J.
Published: August 2007

The problems of industry and the importance of its obligations to society are considered, with particular reference to the role as played by the dairy industry. The significance of the nutritional and bacteriological studies in the early part of the century and the subsequent technological advances are discussed. The function of the Milk Marketing Boards and their responsibility to the dairy industry is described. Management training and the integration of directors and staff with the need to preserve the involvement and identification with the company is emphasized.
MILK METERING APPLICATIONS IN DAIRIES AND CREAMERIES
Authors: CHEESEMAN T.
Published: August 2007

The importance of accuracy in the metering of milk is discussed, showing the advantages and disadvantages of various types of meters, with some of the more recent developments. Easily dismantled filters, the basic principles of air eliminators such as the open dump tank popular in Continental dairies, and the air‐release valve device are described in detail. The object of fiowstraightening with its various functions is shown. Metering applications which include ‐milk collection from farm tanks; milk intake at dairy plants; internal control; standardizing and in‐line blending; metering and dosing of rennet or culture into milk; and dispensing into packages, cans, tanks or tankers are described in full, also the calibration of meters.
SUBJECT: MILK PROTEINS:FORM AND FUNCTION OF MILK PROTEINS
Authors: CHEESEMAN G. C.
Published: August 2007

Present knowledge of the occurrence of milk proteins, their isolation and composition, is reviewed and reference is made to the relationship of their physico‐chemical properties to their physiological function. The nature of genetic variants of milk proteins and their distribution is summarized and discussed. The importance of understanding milk protein interaction during processing treatments and their effect on the behavioural properties of milk and milk products is stressed.
PROTEIN ANALYSIS:PROTEIN TESTING IN THE DAIRY LABORATORY
Authors: ARMITT E. G.
Published: August 2007

The paper shows the importance to the dairy industry of protein testing and describes in brief the standard chemical methods for this process. A detailed description of the Kjel‐Foss Macro Automatic analyser incorporating the Kjeldahl manual analysis method is given and the development in the use of the dye‐binding method and its future is assessed. The Pro‐Milk Mk II, a simple piece of apparatus for the estimating of proteins in a process taking approximately 60 s, is described. The value of this instrument in protein determination in national milk recording is stressed.
THE INDUSTRIAL PRODUCTION OF MILK PROTEINS
Authors: HYND J.
Published: August 2007

The paper describes the progress during the last decade of the production of edible casein from skim milk, later, calcium caseinate and calcium co‐precipitates. Various types of plant for commercial production of casein are evaluated. The process of precipitation is discussed in full, also the importance of efficient washing, pressing and drying. The manufacture of sodium caseinate is described and the physical problems and techniques in obtaining a solution of wet curd emphasized. The advantage of standardizing caseinate solutions for viscosity is stressed.
WORLD PROTEIN SUPPLIES: NEW HORIZONS
Authors: BOOTH R. GORDON , SMITH B. J.
Published: August 2007

The value of proteins and protein supplies with their utilization in present world‐wide conditions and the role of the milk industry in the production of all proteins of milk available for human consumption are discussed. The nutritional qualities of vegetable proteins and their physical characteristics, together with the problems concerning flavour and colour are considered. The paper shows the development of ‘single‐cell’ proteins as a source of protein and the advantages and disadvantages of production are assessed. Advances in the technology of separation and fractionation of proteins and the methods used are described.
THE DEVELOPMENT OF TAINTS IN PASTEURIZED CREAM
Authors: TAYLOR MARGARET M.
Published: August 2007

A survey of 231 samples from 11 brands of cream showed that the keeping quality of pasteurized cream depends on the development of both bacteriological and non‐bacteriological taints. The water agar test is suggested as a simple test that is able to predict bacterial spoilage and to identify correctly 95 per cent of those creams with a keeping quality at 5oC of not less than 14 days. Spoilage that developed within three days was due to bacterial action in only 57 per cent of the samples.
A HALF‐GENTURY OF DAIRYING: FROM TRADITION TO TECHNOLOGY
Authors: Crossley E. L.
Published: August 2007

First of all I wish to thank all my friends in the Society for the honour accorded to me today, which will always be a source of pride and a reminder of times good and bad, but always rewarding, with an inner feeling of guilt that really it should have been shared with numerous colleagues who have helped so much in whatever I have tried to do. On an occasion such as this, some reminiscent ramblings seem more appropriate than a scientific contribution acceptable to the Editorial Board.

For these I have chosen a title which seems to me to embody the changes many of us have seen in milk production, dairy technology and education.
MODERN MILK PRODUCTION METHODS IN THE EEC‐FRANCE
Authors: Viannay Charles
Published: August 2007

The development of the French dairy industry over the last decade and plans for the future are shown in a general picture illustrating details of a specific representative farm. The importance of the distribution and composition of dairy herds is emphasized, also the growing necessity for crop rotation in areas of fodder crops. The need for improvement in herd strains and herd size increase is discussed also trends in feeding, showing the development in maize and Italian rye‐grass. Tables are given showing the national herd, AI recording, and milk production in France. (Editor's summary.)
THE CHANGING ROLE OF MILK AND MILK PRODUCTS IN DIETS IN THE UNITED KINGDOM
Authors: Yudkin John
Published: August 2007

The paper deals with: (1) The present contribution of milk in United Kingdom diets; (2) past changes in consumption; (3) factors affecting consumption; (4) how consumption can be changed; (5) likely future changes. One difficulty is that information on consumption refers to groups; little is known about individual consumption. This is even more true for past consumption patterns. Many factors affect consumption. A major part is played by government intervention, both in regulating prices and in distribution of welfare milk. Propaganda that milk fat is harmful has had little effect in this country. Future trends are difficult to forecast since they increasingly depend on government policy.
GHANGING ATTITUDES
Authors: Macwalter R. J.
Published: August 2007

Changing attitudes in the world at large on important issues have effects on the direction of research and development in the dairy industry. Several examples of this are given and three are examined in detail. The responsibility of companies, the desire of workers to reduce the effort and time spent in gainful employment and the attitude of the consuming public towards the food products they buy are discussed. An attempt is made to forecast how these growing attitudes may affect developments in dairying in the future, and the opinion is expressed that the pressure of public opinion in changing the direction of progress may be more powerful than is realized by those working within an industry.
THE ECONOMICS OF MILK PRODUCTION
Authors: Rosen Anthony
Published: August 2007

British agriculture continues in a state of stagnation and turmoil staggering from Government indecision to Government mis‐direction including the best selling fairy story the White Paper ‘Food from our own resources”. Few new dairy units will be built until either milk price is significantly increased or building grants raised. Current return on investment in new dairy units less than 10 per cent. Rotary parlours still in need of further development and greater reliability. Most expensive to maintain is the rotary herringbone costing in repairs alone almost £ 2/1000 gal of milk produced. Manufacturers appear to be continuing to use farmers as guinea pigs. A major problem facing dairy producers is the constant threat of a brucellosis breakdown, the threatened abolition of the service house and increasing costs in all sectors. The solution to problems can really only come from intelligent Government leadership.
QUALITY APPRAISAL OF YOGHURT
Authors: Robinson R. K. , Tamime A. Y.
Published: August 2007

The differences in national standards in the defining of yoghurt are considered and the need for a standard method of analysis is emphasized. Various types of yoghurt are described and the microbiological quality of the product is discussed and a table showing the proposed standard methods for control is given. (Editor's summary)
STUDY TOUR OF THE NETHERLANDS, DENMARK, FINLAND AND SWEDEN
Authors: Slatcher M. D.
Published: August 2007

The changes during the last four years in the marketing of liquid milk in the four countries chosen for the 1975 study tour are analysed. Types of liquid milk and liquid milk products and the development in their total sales due to the varied range of products are described. The involvement of the co‐operatives and the importance of advertising and promotional expenditure entailed is reviewed, and the decline in doorstep delivery and the fundamentally different methods in milk consumption as compared with Great Britain assessed. (Editor's summary)
REGENT DEVELOPMENTS IN SPRAY DRYING
Authors: Beresford H.
Published: August 2007

Design and economics, two of the most important essentials in the development of spray drying, and the limits of the product to be dried are evaluated. Various methods of heating ‐ direct gas firing, indirect thermal fluid liquid phase heating and indirect air/air shell and tube heaters are described in detail and the particular advantages of each method assessed. Types and shapes of drying chambers showing a wide size variety including the tall form drier are outlined. The financial aspect in the need for efficient separation of milk powder from the airstream is considered and tables given showing how saving of fuel can be effected. (Editor's summary)
DEVELOPMENTS IN THE COMMON AGRICULTURAL POLICY IN THE DAIRY SECTOR
Authors: O'Dwyer T.
Published: August 2007

The development of the Common Agricultural Policy in relation to the dairy sector and its progress since 1968 are discussed, showing the intricacies of the pricing policy and the need for stabilization of the markets. Export of dairy produce with the various schemes adopted to enlarge the market, general consumer subsidies, and structural measures are described. The difficulties implicated in the skim milk surplus in major dairying countries and the limited markets are examined, world problems in the dairy sector are outlined and the need for a sound and constructive policy emphasized. The paper also stresses the importance of finding solutions for effective use of resources. (Editor's summary)
PROFITABLE PROCESSING OF MILK BY‐PRODUCTS
Authors: Black J. A.
Published: August 2007

An attempt has been made in this paper to give a brief glimpse of the way the dairy industry in New Zealand is structured in order to maximize the return to the milk producer. The industry being co‐operative, the producer of milk is also a shareholder in the dairy company to which his milk is forwarded, processed and manufactured. The paper could more properly be entitled ‘The Profitable Production of Milk and Milk Products’.
THE ECONOMIC USE OF DETERGENTS AND SANITIZERS IN THE DAIRY INDUSTRY
Authors: Hipkins D. W.
Published: August 2007

The various types of detergents, detergent sanitizers and sanitizers available on the market are first discussed with specific reference to the advantages and disadvantages of certain components. The cleaning operation is then broken down into various economic factors. The use of water and reclaimed water is detailed with hints on water‐saving techniques. The energy factor is discussed with the pros and cons of hot versus cold cleaning. Concentrations and the automatic control of solutions are also covered, together with correct methods of detergent application and the reclaiming and re‐use of detergent solutions. Finally, the problems of effluent discharge are covered and two forms of treatment outlined.
THE FUTURE OF MILK DISTRIBUTION IN THE UK
Authors: Clifford G.
Published: August 2007

The changes in the pattern of milk distribution since the 1930s are sketched, including the incidence of ‘other goods' sales. Changes brought about by the supermarket era and the permanent problem of labour shortage and ability were illustrated, with some comments on the difficulties of the present ‘throw‐away’ glass age. It is suggested that the maintenance of doorstep delivery is of great importance to the industry and this will be helped by the delivery of refrigerated milk in non‐returnable containers throughout the year.
THE ISOLATION OF A LYSOGENIC STRAIN FROM A MULTIPLE STRAIN STARTER CULTURE*
Authors: Reiter B. , Kirikova Maria
Published: August 2007

A commercial mixed strain starter culture which had been used for over 10 years without producing ‘slow cheeses’ in a factory produced a clear zone of inhibition surrounded by small plaques. Isolates from this culture proved to be lysogenic strains which released temperate phage after UV irradiation and induction. The phage susceptible indicator strain was successfully lysogenized by the temperate phages and then shown to produce phage after UV irradiation.
RECENT DEVELOPMENTS IN YOGHURT STARTERS: THE USE OF MILK CONCENTRATED BY REVERSE OSMOSIS FOR THE MANUFACTURE OF YOGHURT*
Authors: DAVIES F. L. , SHANKAR P. A. , UNDERWOOD H. M.
Published: August 2007

The preparation of yoghurt from milk concentrated by reverse osmosis to 12.5 and 15.0 per cent TS was compared with that from milk adjusted to comparable concentrations by the addition of skim milk powder. Culture growth, acid production, acetaldehyde production, viscosity and flavour scores of yoghurt prepared from the reverse osmosis concentrates were at least equal to those of yoghurt prepared from conventionally concentrated milk, suggesting that the former constitutes a suitable yoghurt base.
MANUFACTURE OF STARTERS: THE MANUFACTURE OF STARTERS BY BATCH FERMENTATION AND CENTRIFUGATION TO PRODUCE CONCENTRATES
Authors: STANLEY G.
Published: August 2007

The advantages of the concentrated system over conventional methods, as well as the disadvantages, are assessed. The batch method of concentrate production requiring a pure culture grown to a high total level is discussed and tables given showing total cell count and yield. The necessity for quality control of the concentrate to ensure meeting standards regarding species, strain type, cell numbers and acid producing activity is stressed. The design of process plant equipment is described in detail and the layout of the system evaluated. (Editor's summary.)
MILKING SYSTEMS AND METHODS OF PRODUCTION
Authors: PARRY DORINE R.
Published: August 2007

The development in milk production from the early 1960s and the changes in herd sizes are described, and the significance of different herd size groups to the total volume of milk produced is shown. The problems for small producers in bulk collection have been studied also the cost of labour in milk production. The rise in milking parlour installations with the herringbone predominant and the factors in selection of a parlour are examined. The importance of efficient systems in cleaning and hygiene in milking premises and the necessity for economy stressed. (Editor's summary)
SUBJECT:THE REVIEW OF UHT TREATMENT AND ASEPTIC PACKAGING IN THE DAIRY INDUSTRY
Authors: BURTON H.
Published: August 2007

The principles of the UHT process are discussed, and the influence of processing temperature and time on sterilizing efficiency are explained. Available types of sterilizer are summarized, and particular attention given to the relative merits of direct and indirect heating processes. Aseptic filling processes used commercially are summarized. Finally, the bacteriological, chemical and organoleptic qualities of UHT milk are considered, with particular reference to their influence on the ultimate consumer.
SUBJECT: RESEARCH IN THE DAIRY INDUSTRY‐ITS ORGANIZATION AND FUTURE: THE WORK OF THE MILK AND MILK PRODUCTS COMMITTEE OF THE JOINT CONSULTATIVE ORGANIZATION FOR RESEARCH AND DEVELOPMENT IN AGRICULTURE AND FOOD
Authors: CRAWFORD R. J. M.
Published: August 2007

The paper describes the structure of the Joint Consultative Organization set up as a result of the Rothschild proposals to advise on agricultural and food research and development. It describes in more detail the work of the Milk and Milk Products Committee of the Animals Board, and the conclusions it has reached on research and development. Problems of co‐operation between industry and research organizations, and the transfer of research findings into industrial use are considered.