bluuebunny/crossref_metadata_2025_split huggingface dataset:
A COMPARISON OF DIFFERENT METHODS OF CHEMICAL DISINFECTION OF FARM DAIRY UTENSILS
Authors: CLEGG L. F. L. , BACIC BRANKA 
Published: August 2007

SUMMARYA 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

SummaryThe 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

SUMMARYThe 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

SUMMARYThe 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.
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.
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.
Storage and transport of pasteurized milk
Authors: BLAKE F. G. B. 
Published: August 2007

AbstractThis paper reviews briefly the various systems for the storage and transport of pasteurized milk. Each link in the chain to doorstep delivery is described and there is some discussion of systems of distribution of cartoned milk for non‐doorstep trade. The principal themes of the paper are the relationship between the doorstep delivery system and volume sales, and the interdependence of this system and the returnable glass container. The author argues that future progress should be limited to a refinement of the present system, and fundamental change must be avoided.
The effect of some manufacturing conditions on the development of flavour in Cheddar cheese
Authors: LAW B. A. , HOSKING ZENA D. , CHAPMAN HELEN R. 
Published: August 2007

AbstractOrganoleptic assessments by the NIRD panel of Cheddar cheeses made with Streptococcus cremoris NCDO 924 or 1986, either in enclosed vats excluding nonstarter flora or in open vats, showed that high viable starter populations in curd did not give stronger‐flavoured cheese, but led to the development of bitterness. Cheeses made in open vats developed typical flavour more rapidly than those made in enclosed vats. Maturation temperature was the most important factor in determining the flavour intensity; cheese ripened at 13d̀C for six months had stronger flavour than corresponding ones ripened at 6d̀C for nine months, irrespective of the starter or vat used.
The effect of a modified Tyndallization process upon the sporeforming bacteria of milk and cream
Authors: BROWN J. V. , WILES R. , PRENTICE G. A. 
Published: August 2007

AbstractAn investigation into a modified Tyndallization process for the reduction of heat resistant sporeforming organisms in milk and cream was carried out. This involved two heat treatments separated by a period of anaerobic incubation. Laboratory experiments were performed on both mixed and pure populations of sporeforming bacteria, and a plant experiment on the natural sporeforming flora of 18 per cent cream. No evidence of any worthwhile reduction of these organisms was found.
The use of carotenoid preparations for colouring Cheddar cheese
Authors: CHAPMAN HELEN R. , THOMPSON S. Y. , SLADE HESTER M. 
Published: August 2007

Annatto extracts prepared from Bixa orellana have traditionally been used for enhancing the colour of Cheddar cheese made in winter in Southern England or throughout the year in Scotland, and also to produce the deep red colour of certain varieties of cheese, e. g. Leicester. Double Gloucester, Red Cheddar and Cheshire. However some of the colour passes into the whey and this can lower the commercial value of powder made from the whey.A series of Cheddar cheeses was made to compare carotenoid preparations based on β‐carotene as the colouring agent with the traditional carotenoid colourant norbixin present in annatto solutions. The β‐carotene preparations were found to enhance the colour of Cheddar cheese, made in Southern England from winter milk, to that of Cheddar cheese made from summer milk, or to the colour of New Zealand Cheddar, with only traces of the colourant passing into the whey.For colouring milk to make Leicester, Double Gloucester, Red Cheddar or Cheshire cheeses, β‐carotene preparations are too yellow and would need the addition of carotenoids with a more reddish colour. However, even at the highest level used, little of the β‐carotene passed into the whey.
Technology of skimmed milk drying
Authors: PÍSECKÝ JAN 
Published: August 2007

A survey is presented of various processes and spray drying installations for obtaining skimmed milk powders with desired qualities. The spray dryers discussed are: spray dryer with pneumatic conveying system, two‐stage drying system, spray dryer with cooling bed, and spray dryer with straight‐through instantizer. The rewet agglomeration process is also described.The second part deals with the most important final product properties (moisture, bulk density, and solubility index) and with the parameters controlling them.In the third part the possibilities are discussed of saving energy and reducing stockloss. Two types of heat recuperators (air‐to‐air and air‐to‐liquid‐to‐air) and wet scrubber are described.
Study tour of the UK cheese industry
Authors: SHAW MICHAEL 
Published: August 2007

A Society study tour of the United Kingdom cheese industry concentrating on the Shropshire/Cheshire area took place between 15 and 18 April 1980. There was an excellent response 10 the circulated programme, and some 34 people representing a wide spectrum of the industry attended. The tour served to illustrate the diverse nature of cheese manufacturing, visits ranging from a traditional farmhouse site to automated mechanized creameries handling up to 500,000 litres milk/day. The use of whey, a cheesemaking by‐product, has been developed over the years, and we were able to visit a lactose refinery and an ultrafiltration plant installation producing food grade protein powder.A visit to the Milk Marketing Board's Research and Development Division concluded the tour and gave a useful insight into areas of teclinological innovation that might benefit the industry in the future.
A beverage from separated buffalo milk fermented with kefir grains
Authors: ISMAIL AZZA A. , EL‐NOCKRASHY SOHEIR A. , KHORSHID M. A. 
Published: August 2007

Buffalo skimmed milk was used to produce a kefir beverage: the product had an acceptable taste. The lactic acid content of the kefir product ranged from 0.85 to 1.09%. Acetaldehyde, ethanol and total volatile fatty acids ranged from 0.383 to 0.633 mg/l, 0 to 0.17% and 4.2 to 5.2 ml 0.1N‐NaOH/100ml, respectively. Total nitrogen, soluble nitrogen and protein contents varied from 0.56 to 0.67%. 0.110 to 0.114% and 3.57 to 4.29%, respectively.Lactic acid bacteria were present in relatively high numbers. Yeasts were present in high counts in all samples examined. Staphylococci were absent, while coliforms (24 organisms/ml) were found in only one sample. Moulds were absent from all samples.
Technological advances in the production of spray dried milk
Authors: PISECKY J 
Published: August 2007

This paper deals with developments in concentrating and drying milk products during the 1970s and to the present. These developments are characterized by:‐ a considerable increase in both maximum and average capacity of milk spray dryers, as well as of total production capacity.‐ a tremendous increase in the number of milk‐based products being spray dried,‐ upgrading the quality of products both in retention of nutritive values and tailoring of functional properties,‐ a considerable improvement in the economy of production, and‐ the introduction of sophisticated instrumentation through microprocessors and computer control.The development of dryers with integrated fluid beds during that period are described in some detail. Two such types of dryer have been developed, the Compact Spray Dryer (CSD) and the Multi‐stage Dryer (MSD). The integrated fluid beds in these dryers are stationary (non‐vibrating) fluid beds having annular (CSD) and circular (MSD) shape, respectively, forming the base of the spray drying chambers. Apart from improved powder quality and production economy these dryers can also cope better with difficult products having high lactose and fat content.Finally, expected future trends for further development of milk drying technology are discussed.
Hygienic design of a dairy*
Authors: VINSON H G 
Published: August 2007

Various engineering principles of construction and layout may be employed to minimize the risk of product contamination in a dairy. This paper summarizes the main requirements for a milk handling and powder production plant.SummaryIt is not possible to guarantee that bacteriological contamination can be prevented in a normal operating environment. The measures identified in this paper are directed towards minimizing the risk of contamination and, together with good manufacturing practice, will contribute towards this objective.
Taguchi's system of experimental design and data analysis: a quality engineering technology for the food industry
Authors: Charteris William 
Published: August 2007

In today's world, any organization that is engaged in serious quality and productivity improvement efforts but is not routinely and extensively conducting statistically designed experiments is either deluding itself deluding others, or both. Gunter (1989)The statistical design of experimentation has been used by the food industry as quality engineering technology to counter causes of poor quality in both off‐line and on‐line quality control for many years. Recently, a new approach to statistical design of experimentation has emerged in the automotive industry based on Taguchi methods. This paper reviews Taguchi's system of experimental design and data analysis and some of the improvements which have been made to them since their adoption in America and Europe. It also seeks to evaluate, on the basis of this review, the potential for application of Taguchi methods in the design and development of food products and processes.
An approach to the detection of synthetic milk in dairy milk: 1. Detection of urea
Authors: PARADKAR MANISH M , SINGHAL REKHA S , KULKARNI PUSHPA R 
Published: August 2007

A qualitative test for the detection of externally added urea (as synthetic milk) was developed using soybean urease. The quantitative detection of synthetic milk in dairy milk could be achieved by this method based on the ‘a’ value of ‘L, a, b’ scale of the HunterLab colorimeter and also by the diacetyl complexation method. Both methods are sensitive enough to detect amounts as low as 2% synthetic milk added to dairy milk, corresponding to 20 mg of added urea per 100 ml.This work reports on methods to detect and estimate unionic detergents, which are important ingredients of synthetic milk formulations, based on the extraction of a detergent—Methylcne Blue complex in chloroform which can be subsequently quantified by measuring the optical density at 653 nm. A base value of 0.52 for optical density was found to represent pure cow's milk Any result above this value suggested the presence of an anionic detergeni in milk.
Reliability of findings around healthy implants in association with oral hygiene measures: a clinical, microbiological, and immunological follow‐up in edentulous patients
Authors: Lachmann Stefan , Kimmerle‐Müller Evi , Axmann Detlef , Gomez‐Roman German , Weber Heiner , Haas Robert 
Published: August 2007

AbstractObjectives: To assess the performance of clinical, microbiological, and immunological diagnosis of peri‐implant health and the influence of professional hygiene measures on them.Material and methods: Twenty‐one edentulous patients with oral implants supporting a lower overdenture were followed up over 3 months beginning 1 week before their annual recall visit. Hygiene scores, probing depth, bleeding on probing (BOP), implant stability, gingival crevicular fluid (GCF) volume, sulcular interleukin‐1β (IL‐1β) and prostaglandin E2 (PGE2) concentrations, and relative concentrations of five bacterial species (polymerase chain reaction) were investigated. Measurement variation was assessed as a function of (a) intra‐ and (b) inter‐examiner reliability, (c) inter‐implant variation in each patient, (d) time, and (e) effect of hygiene measures by accuracy, repeatability, reproducibility, and visualization with the Bland and Altman Plot.Results: Measurement means and accuracy (in parentheses) were as follows: GCF volume 1.5 μl (1.5), Interleukin‐1β 8 ng/ml (26), PGE2 63 ng/ml (185), bacteria sum score 0.2 (0.7), plaque score 1 (1), BOP score 0 (1), Periotest value −4 (3), resonance frequency analysis ISQ 66 (11), and pocket probing depth 2.3 mm (0.7). No finding exhibited any statistically significant measurement variation as explained by accuracy, repeatability, or reproducibility. Bland and Altman Plots revealed insufficient agreement for replicated BOP assessments. A short post‐treatment reduction in plaque and BOP scores was visually apparent. Still, professional oral hygiene measures exerted no sustained influence on the clinical and biochemical appearance of the peri‐implant tissues.Conclusion: All findings except BOP showed statistically acceptable repeatability and moderate vulnerability to influences present ‘chairside’ in clinical practice.
Body dysmorphic disorder in patients with borderline personality disorder: prevalence, clinical characteristics, and role of childhood trauma
Authors: Semiz Umit , Basoglu Cengiz , Cetin Mesut , Ebrinc Servet , Uzun Ozcan , Ergun Berk 
Published: August 2007

Objective:The prevalence of body dysmorphic disorder (BDD) in patients with borderline personality disorder (BPD) is unidentified. We hypothesised that BDD would be more common than realised in patients with BPD and comorbidity with BDD would result in a more severe clinical profile. Also, childhood trauma may play a predictive role in this association.Methods:The study included 70 BPD in-patients and 70 matched healthy controls. The subjects were evaluated with a comprehensive assessment battery using Structured Clinical Interview for DSM-IV Axis I Disorders (SCID-I), Structured Clinical Interview for DSM-III-R Personality Disorders (SCID-II) diagnostic tool for BDD, Global Assessment of Functioning, Traumatic Experiences Checklist and Hamilton Depression Rating Scale.Results:The prevalence of BDD was 54.3% in the borderline sample. The BPD patients with BDD had significantly lower overall functioning and higher levels of BPD pathology, childhood traumatic experiences, suicide attempts, substance abuse and self-mutilation than those without BDD. Traumatic experiences were significant predictor of comorbid BDD diagnosis in BPD patients.Conclusions:Our results suggest a relatively high prevalence of BDD among patients with BPD, and co-occurrence of BDD and BPD remains to be clarified. The additional diagnosis of BDD in patients with BPD may cause a more severe global illness, and these two disorders may share, at least partly, a common psychopathologic mechanism.
Combination of N‐acetylcysteine and metformin improves histological steatosis and fibrosis in patients with non‐alcoholic steatohepatitis
Authors: De Oliveira Claudia Pinto Marques Souza , Stefano José Tadeu , De Siqueira Erika Rabelo Forte , Silva Leonardo Soares , De Campos Mazo Daniel Ferraz , Lima Vicência Mara Rodrigues , Furuya Carlos Kioshi , Mello Evandro Sobroza , Souza Fabrício G. , Rabello Fabíola , Santos Telma Eugênio , Nogueira Monize Aydar , Caldwell Stephen H. , Alves Venâncio Avancini Ferreira , Carrilho Flair José 
Published: August 2007

Aim:  There is no proven medical therapy for the treatment of non‐alcoholic steatohepatitis (NASH). Oxidative stress and insulin resistance are the mechanisms that seem to be mostly involved in its pathogenesis. The aim of our study was to evaluate the efficacy of N‐acetylcysteine (NAC) in combination with metformin (MTF) in improving the aminotransferases and histological parameters (steatosis, inflammation, hepatocellular ballooning, and fibrosis) after 12 months of treatment.Methods:  Twenty consecutive patients (mean age 53 ± 2 years [36–68] and body mass index [BMI] 29 [25–35]) with biopsy‐proven NASH were enrolled in the study. NAC (1.2 g/day) and MTF (850–1000 mg/day) were given orally for 12 months. All patients underwent evaluation of serum aminotransferases, fasting lipid profile and serum glucose, anthropometric parameters, and nutritional status at 0 and 12 months. A low calorie diet was prescribed for all patients.Results:  Serum alanine aminotransferase, high‐density lipoprotein, insulin, and glucose concentrations and thehomeostasis model assessment–insulin resistance (HOMA‐IR) index were reduced significantly at the end of study (P < 0.05). The BMI declined, but without statistical significance. Aspartate aminotransferase, gamma‐glutamyl transferase, alkaline phosphatase, cholesterol, and triglycerides levels were not altered with the treatment. Liver steatosis and fibrosis decreased (P < 0.05), but no improvement was noted in lobular inflammation or hepatocellular ballooning. The NASH activity score was significantly improved after treatment.Conclusion:  Based on the biochemical and histological evidence in this pilot study, NAC in combination with MTF appears to ameliorate several aspects of NASH, including fibrosis. Further studies of this form of combination therapy are warranted to assess its potential efficacy.