bluuebunny/crossref_metadata_2025_split huggingface dataset:
Structure of the male reproductive system of Anoecia (Anoecia) corni Fabricius, 1775 (Hemiptera, Aphidoidea), a representative of the family Anoeciidae
Authors: Wieczorek Karina 
Published: August 2007

AbstractThe structure of the male reproductive system of Anoecia (Anoecia) corni Fabricius, 1775, is discussed. On the basis of histological sections and whole mount preparations, the following elements in the structure of the male reproductive system have been examined: the structure of testis and the stage of spermatogenesis; the connection of testis and vasa deferentia; the position and the histological structure of the wall of vasa deferentia; and the development of accessory glands and the ejaculatory duct as well as the structure of the external genitalia. These characters are discussed with reference to the higher classification of Aphidoidea and the taxonomic position of Anoeciidae.
I. THE EFFECT OF METALS IN MILK AND MILK PRODUCTS
Authors: Waite R. 
Published: August 2007

SummaryThe presence of metals in milk and milk products can lead to spoilage by accelerating the development of oily, tallowy, fishy or putrid smells and tastes in addition to their specific metallic flavour; some metals may also increase the loss of Vitamin C.The metals least likely to cause these effects are the stainless steel group followed by tin, heavily tinned copper, aluminium and magnesium‐aluminium alloys in that order; copper, iron, zinc and galvanised metals should be avoided.
SOME INFREQUENT BACTERIAL FAULTS OF MILK
Authors: McKenzie D. A. 
Published: August 2007

SummaryBacterial faults of the nature described, while they may be introduced to the dairy through the raw milk supplies, can generally be controlled readily by efficient pasteurising and cooling. On the other hand, bad plant management can readily aggravate contamination from the raw milk. The importance of adequate laboratory supervision, both of plant and the raw and processed milks, must therefore be stressed, and in this connection the use of a 30°C. incubator may be mentioned. It is now generally accepted by dairy bacteriologists that incubation at 30°C. will give more illuminating results for general control work.
Scottish Milk Testing Scheme
Authors: Chalmers C.H. 
Published: August 2007

SummaryA survey of the results of tests for chemical composition of the bulk milk of some 160 producers delivered to eight creameries in different parts of the Scottish Milk Marketing Board's area during a period of twelve months has yielded some interesting results. The conclusions drawn, however, are purely tentative and provide only pointers o differences in the composition of the supplies. The causes of the differences have not been investigated but they are probably related primarily to differences in feeding and herd management.The first portion of the survey shows that in about eighty per cent of individual supplies the maximum variation in the fat content of four consecutive weekly samples was 0·60 per cent with an average of 0·30 per cent and that it would therefore appear reasonable to allow a tolerance of ±0·10 per cent from the average fat content of the four weekly samples when determining the monthly true mean fat content of a bulk supply of milk as delivered to a creamery. Similarly since 82·5 percent of individual supplies showed a maximum difference in any one month of 0·30 per cent in the solids‐not‐fat content a tolerance of ±0·05 per cent when four consecutive weekly samples are examined might reasonably be allowed.The second portion of the survey shows that the average composition of bulk supplies as delivered to creameries varies widely in different areas. In the South Western area the fat content of the milk reached a higher level during the late summer and was maintained at this higher level for a longer period than in the East Central area. Although the trends of the fat and solids‐not‐fat contents were somewhat similar in the South West during the months of August to January this similarity was not continued during the remainder of the year, nor did it appear to be evident in the East Central area at any time of the year. The marked rise in the total solids content of the milk from the South Western area during the months of September to November contrasts markedly with the consistency of the total solids content of milk produced in the East Central area during September to February.The results of the tests also show that on the whole producers in both areas should find no serious difficulty in complying with the Scottish Milk Marketing Board's standards of 3·5 per cent of fat during the months of August to January (inclusive) and 3·4 per cent during the remainder of the year.Finally consideration might be given to basing any system of payment by quality on the total solids content of the milk rather than on the fat or solids‐not‐fat content alone.
AN INVESTIGATION OF THE EFFECT OF ULTRA‐HIGH‐TEMPERATURE TREATMENT ON THE FREEZING‐POINT AND COMPOSITION OF MILK
Authors: ASCHAFFENBURG R. , BURTON H. , ROWLAND S. J. , THIEL C. C. 
Published: August 2007

SummaryThe possible effects of UHT treatment on the freezing‐point, fat and solids‐not‐fat of milk were investigated by taking series of samples from three plants.UHT treatment did not affect the freezing‐point. Some small, inconsistent, variations in the composition were found, and these are attributed to difficulties in ensuring uniformity of sampling.
MILK SAMPLING AT WEIGH TANKS—I
Authors: EDWARDS R. A. , SIMPSON M. E. 
Published: August 2007

Summary1. Samples were taken on three consecutive days from twenty‐two suppliers at three creameries. Six samples were taken at different levels and positions in the weigh tanks.2. Details of two dippers for sampling at different depths in the tank are given.3. Maximum differences between the six samples from each tank of milk ranged from 0·05 per cent to 0·61 per cent for fat and 0·07 per cent to 0·56 per cent for S.N.F., with means of 0·22 per cent and 0·21 per cent respectively.4. Coefficients of variation have been calculated for each tank of milk together with mean figures for each supplier and each creamery.5. Estimates have been made of the accuracy of the fat and S.N.F. content of a single sample taken from a tank of milk as a measure of the composition of the whole of the milk within the tank.6. Maximum differences show that very large differences in composition can occur at different points in the weigh tank.7. Comparison of the coefficients of variation for individual herds showed no correlation between variability within the tank with either the gallonage or the fat or S.N.F. content of the milk. A significant difference in variability was shown when the creameries were compared. This was attributed to the presence in one of the tanks of an obstacle in the shape of a foam breaker.8. Single samples of milk taken from an unagitated weigh tank cannot be relied upon to give an accurate assessment of the quality of the milk within the tank. Some form of agitation must be practised if a reliable sample is to be taken.9. The results of a pilot investigation carried out at one creamery in the winter months indicate very much greater variation in composition within unagitated tanks at this time of the year. The results of this investigation show that the variability of fat content can be considerably reduced by a reasonable plunging of the tank contents. The effect of plunging on S.N.F. variability was not so encouraging.
THE HYGIENIC CONDITION OF MISUSED MILK BOTTLES AFTER WASHING
Authors: DAVIS J. G. 
Published: August 2007

SUMMARY(1) Twelve experiments in six dairies in various parts of England have shown that, when foreign matter in a milk bottle is impervious, the normal washing process delivers the ‘dirty bottle’ in an excellent hygienic condition, with a low colony count and absence of coli and milk‐souring organisms.(2) When the foreign matter is pervious a high colony count is often obtained. However, the absence of coli in these bottles suggests that even these are hardly likely to be a daoger to public health.(3) All such types of dirty bottles arise from deliberate misuse by members of the public, or at least failure to return and consequent neglect.(4) In spite of all efforts by dairy firms a misused bottle occasionally escapes detection. It is probable that as long as glass bottles are used the occasional dirty bottle will get through on rare occasions.(5) Present legislation bears harshly on dairies but ignores the real culprit. More positive measures should be adopted to prevent the misuse of milk bottles.This investigation was not undertaken at the instigation of any dairy firm or organization. This paper is an attempt to present an objective survey of the problem.
THE DISTRIBUTION OF BACILLUS CEREUS AND OTHER BACTERIA IN CLEAN MILK CANS
Authors: BILLING EVE , BAKER LILY A. E. 
Published: August 2007

SummaryThe distribution of bacteria, including Bacillus cereus and mesophilic sporeformers surviving 100oC. for 2 minutes, was determined by swabbing different parts of milk cans from 2 dairies having a good record. In all, 288 cans were examined over a 12‐month period; 36 cans from a further 2 dairies were examined during July and August. Lid surfaces and the rim of the can yielded relatively high numbers of bacteria, compared with other parts; together they often yielded more than the whole of the rest of the can. There was no marked seasonal variation in the numbers except with B. cereus spores, which were found in larger numbers in the period July–October. It is concluded that while a rinse method will give useful information on the relatively efficiency of can cleansing, it does not give a complete picture of the can as a source of contamination.
COMPRESSED AIR SUPPLIES AND EQUIPMENT IN DAIRIES
Authors: BRISSENDEN C. H. 
Published: August 2007

This article, which is submitted for publication in the Society's Journal by the Dairy Equipment and Standardization Committee, is the outcome of a series of discussions which have taken place during the past twelve months. The Committee wish to record their indebtedness to Mr. P. C. Bevis, of Broom & Wade Limited, who has been present at all these discussions and who has prepared numerous extended drafts which have provided the basis for the article. Mr. Bevis has also been responsible for preparing the illustrations and tables.It is hoped that this article will fill a need in the industry, and with this in view it has been prepared in pamphlet form for general sale.
THE DEFATTING OF NATURAL RUBBER MILKING MACHINE LINERS
Authors: COOPER J. H. 
Published: August 2007

SUMMARYIt has been shown that detergents in general are relatively poor fat removal agents from used liners. Alcohols and alcoholic alkalis are more efficient as cleaning agents judged by their power of removing fats and they are generally better than the commonly used aqueous caustic soda solution. Limited farm tests have in general confirmed laboratory test results. Liners are kept in good condition for periods longer than previously obtained when using other cleaning methods.
THE FUTURE OF DAIRY FARMING IN GREAT BRITAIN
Authors: GARNER FRANK H. 
Published: August 2007

Summary1. The consuming public will continue to want fresh milk, preferably produced in this country, and it is essential that farmers provide them with this daily.2. Since the consuming public will want milk at a fairly constant level farmers must organize guaranteed level deliveries to dairies.3. Farms will either become family farms or large units handling some 200 cows; these units belonging either to individual farmers or to small groups of farmers.4. The pattern will develop to keep British Friesians in the main, Ayrshires in selected places and Chancel Island cows for special cream trade.5. Farms will have a breeding plan with cowmen, instead of M.M.B., using artificial insemination.6. Farms will rear their own replacements and the majority of steer calves for beef.7. Milk will be paid for on level supply basis and also on butterfat percentage.8. Milk will be stored cooled on the farm in bulk tanks.9. All dairy equipment on the farm must be cleaned easily by circulation cleaning with suitable detergents.10. Special cleanliness and disinfection will be necessary when rearing large numbers of young stock in a small compass.11. If dairying is to continue, the cost of production must be reduced (a) by reducing labour, and (b) by reducing the cost of food production.
A LOOK AT NEW ZEALAND DAIRYING
Authors: Raftery T. F. 
Published: August 2007

New Zealand has got an excellent climate for prolonged grazing and high output pastures.To exploit this great natural asset fully, all cows are spring calved and manufacturing milk is produced exclusively from grass. The pattern of milk production is completely seasonal with a total shut down of milking sheds and manufacture for a period in the winter.Herds are very large by European standards and there is almost complete standardization of milking sheds and systems and this, allied with almost complete specialization, results in low cost high‐output efficient units.Low feed costs combined with low shed and equipment costs allied with high output/acre,/labour unit and /farm, enables New Zealand dairy farmers to make a relatively good living from milk (4 per cent fat) sold at 10p/gal.
THE DEVELOPMENT OF AN IN‐LINE REFRIGERATED MILK COOLER
Authors: Slade J. R. 
Published: August 2007

A very simple but effective in‐line cooler is described comprising a stainless steel coil which may be lowered into an agitated chilled water bath for cooling, or raised clear for washing.The coil is easy to clean and may be used in conjunction with pipeline milking installations or with a dump station.In the experimental prototype the milk cooling capacity was limited to 70 gal/day by the quantity of ice which could be stored, but this quantity of milk could be cooled from 35° to 2·8°C (95° to 37°F).A simple insulated tank of 70 gal capacity has been constructed from which the milk can be collected in bulk; on test, the mean temperature rise of 70 gal water at 5°C (41 °F) was 1·5°C (2·7°F) in 8 h in an ambient temperature of 32°C (90°F). This tank could be trolley‐mounted for roadside collection.
REVERSE OSMOSIS — CONCENTRATION APPLICATIONS
Authors: Donnelly J. K. , O'Sullivan A. C. , Delaney R. A. M. 
Published: August 2007

An examination is made of the influence of the main processing variables in the reverse osmosis (RO) concentration of both whey and skim milk. Up to a solids concentration ceiling of ca. 25 per cent, RO offers an economic advantage over thermal evaporation as a concentration technique, in terms of lower operating costs. Furthermore, RO possesses the additional advantage that it concentrates without heat, thereby retaining the native properties of the original raw material before concentration. In particular, there is no heat denaturation of the thermolabile whey proteins and, hence, no reduction of valuable functional properties and no cooked flavour development.Based on these inherent advantages of RO over thermal evaporation, various process and product applications of RO to whey and skim milk utilization have been suggested. Additional features of membrane processing by RO have also been discussed.
a Comparison of the relative efficiencies of cold circulation and acidified bioling water cleaning systems for milk parlour pipelines
Authors: MURRAY J. G. , GILMOUR A. , MacELHINEY R. S. , KILPATRICK D. J. 
Published: August 2007

The relative eficiencies of acidified boiling water used twice per day (A2), acidified boiling water used once per day (A1) and cold circulation (C) cleaning as used on 24 Northern Ireland farms were compared over a nine month period divided into three cleaning periods each of three months. Overall, the A1 system gave inferior results to the A2 and C systems which gave similar results. These diflerences between the cleaning systems were the same in each of the three cleaning periods. When a comparison of cleaning periods was made, irrespective of cleaning systems, it was found that better plant hygiene occurred during the first period (January‐April) than during the other two periods.A periodic hot clean (approximately once per month) was found to be effective in reducing bacterial numbers when the C cleaning system was in operation. It was also found that a build‐up of bacterial numbers occurred on plants during the last two cleaning periods when the A1 and A2 cleaning systems were in operation.Finally, irrespective of the cleaning system employed, it was found that poor plant hygiene prevailed on many of the farms on several occasions.
Cheesemaking in Britain: The past and the future
Authors: DAVIS J. G. 
Published: August 2007

The origins of cheesemaking and the gradual growth of the cheese industry in Britain are reviewed. The factors responsible for the evolution of our present varieties are discussed, and the contributions of the leading 19th century cheesemakers. teachers, and dairy chemists are described. The reasons for the decline of farmhouse cheesemaking and the growth of the cheese factory or creamery are also discussed.In spite of the progress made in dairy chemistry and microbiology. cheesemaking still remains largely a craft, although specialized aspects can now be controlled scientifically. Not until microorganisms can be eliminated or their behaviour completely controlled will cheesemaking become a true technology or applied science.
Agriculture and dairying in the south‐west of England
Authors: RICKARD R. C. 
Published: August 2007

Within a region that is mainly agricultural, livestock production dominates and milk production accounts for nearly half the total annual value of output of £ 100 million. Over the past decade milk production has risen at a faster rate than nationally, due mainly to increased numbers of cows. There has been a marked degree of concentration in the structure of production. Here, Dorset stands out with one‐third of the herds and almost two‐thirds of the cows in units of 100 cows or more. Increased output has meant that profits have increased in real terms with efficiency gains in fixed costs.Future prospects offer little hope of increased milk support prices in the EC, and the success of our milk producers will depend on expanding their share of the UK market and the extent to which fixed costs can be contained or even reduced.
Organoleptic and physical properties of yogurt made from lactose hydrolysed milk
Authors: ISMAIL AZZA A. , MOGENSEN G. , POULSEN P. R. 
Published: August 2007

Low‐lactose yogurt has been manufactured by using two commercial lactase enzymes: Lactozym and Maxilact. For each lactase enzyme two different enzyme treatments were examined: hydrolysing before fermentation and hydrolysing during fermentation.When evaluated by the triangle test it was not possible to detect any significant difference in organoleptic properties, including sweetness, between the control yogurt and the yogurt samples made from hydrolysed milk. The addition of fruit and sugar made it possible to detect a difference in sweetness when triangle tested.When lactase was added to evaporated milk (approx. 10% S N F) together with the starter culture, the results showed that addition of an amount equal to 500 ‐ 700 LAU/litre resulted in a yogurt with about 2% lactose. A technology based on these results seems applicable to industrial manufacture.
Distinguishing pasteurized, UHT and sterilized milks by their lactulose content
Authors: ANDREWS G R 
Published: August 2007

Commercial pasteurized, UHT and sterilized milk samples, and laboratory autoclaved milks, were analysed for lactulose by an enzymatic method. No lactulose was detected in the pasteurized milk. On the basis of the measured lactulose concentrations, the UHT and sterilized milk samples fell into five groups according to the type of process that they had received.The lactulose concentrations in the laboratory autoclaved milks rose on storage, but this was not observed in the other milks.It appears that pasteurized, UHT and sterilized milks can be differentiated by their lactulose content.
An evaluation of the Penzym® assay: a rapid method for the detection of β‐lactam antibiotics in milk
Authors: THOROGOOD SHIRLEY A. , RAY AVA 
Published: August 2007

The Penzym® method, an enzymatic method which allows the detection of β‐lactam antibiotics within 20 min, was evaluated using raw whole milk to establish its repeatability and reproducibility for the determination of penicillin G. Three screening thresholds, 0.005, 0.010 and 0.020 iu/ml, were tested by two operators from different laboratories.Chi‐squared(χ2) analysis of the results obtained by each operator for 10 replicate tests of eight penicillin G standards for each screening threshold showed the repeatability of the assay to be satisfactory. Similarly, χ2 analysis of the results obtained by each operator for duplicate tests on the same standards assayed on five consecutive days showed that reproducibility for the assay was also satisfactory. It was shown that by altering the volume of milk assayed the sensitivity of the test can be adjusted. The sensitivity of the method to other β‐lactam antibiotics used in bovine therapy requires investigation, and a more extensive examination of the repeatability and reproducibility of the assay in several laboratories is needed before it can be recommended for routine use.
Characterization of polymorphic microsatellite DNA markers for Acacia saligna (Labill.) H.L.Wendl. (Mimosaceae)
Authors: MILLAR M. A. , BYRNE M. 
Published: August 2007

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

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