bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE COMMONWEALTH BUREAU OF DAIRY SCIENCE
Authors: Marsden A. W. 
Published: August 2007

SummaryThe Commonwealth Bureau of Dairy Science was founded in 1938 as a world‐wide clearing house of dairy science information for research workers, scientists and others connected with dairying. It‐publishes Dairy Science Abstracts monthly and answers enquiries addressed to the Bureau on all scientific, technical and economic matters. It is administered and financed by a Council representing all the Commonwealth and Colonial governments.
ECONOMICS OF MILK DISTRIBUTION FROM FARM TO DAIRY
Authors: Jones J. B. 
Published: August 2007

SummaryIn the traditional method of moving milk from farms the main features are the conditions at the farm which bear on speed of loading and collection, the design of the churn, the type and dimensions of the lorry body, and the type of power unit. After providing the proper instruments for the job, the main contribution from management lies in ensuring(1) a high standard in the performance of vehicles by a comprehensive system of maintenance.(2) that the instruments are used in the most effective manner, the routing of lorries, the scheduling of loads to provide service to the dairy plant and the adjustment of roads and routes in line with seasonal variations in the volume of milk, are all matters for management to tackle.The factors which have been considered are a11 designed to promote economy in operations, economy achieved not by lowering the quality of the service but by raising the level of operational efficiency. In the quest for greater efficiency we should obviously be prepared to examine new methods and techniques however strange they may appear.
SOME INVESTIGATIONS INTO THE BATCH PROCESS OF MILK STERILIZATION
Authors: Burton H. , Akam D. N. , Thiel C. C. , Grinsted Elisabeth , Clegg L. F. L. 
Published: August 2007

SummaryBacteriological aspects of the batch‐sterilizing process as practised in one dairy, based on meso‐phile and thermophile spore counts and an analysis of subsequent spoilage, have been examined. The results from the commercial process have been compared with those from processes on a pilot scale giving treatments of 100°C. for 90 min. and 113°C. for 35 min. The treatment at 100°C. gave unsatisfactory bacteriological results: 20% of the treated bottles showed mesophile spoilage within 7 days, while almost all the bottles gave thermophile spoilage. The 113°C. treatment gave milk which was free from mesophile spoilage after 10 weeks, while the thermophile spoilage was reduced to 29%. The colour of the milk was affected considerably by this treatment.After treatment by the normal process in one of the dairy sterilizers, no spoilage occurred due to growth of thermophiles during the long cooling period. Slow cooling appeared to encourage subsequent mesophile growth slightly. Mesophile spoilage was 12 times as great for bottles treated at the bottom of the sterilizer than for those treated at the top. This was due to temperature variations throughout the sterilizer, caused by large amounts of air in the steam. The effect of efficient air removal on the temperature distribution is shown, and the influence of sterilizer operation on potential spoilage is discussed.The number of mesophile spores in the milk as received was normally below 5 per 100 ml. The number of thermophile spores in this milk was of the same order, but increased as the milk passed through the plant, particularly towards the end of the day's run. The filler was found to be the main source of this thermophile contamination.Preliminary results are given on the browning of whole milk during sterilization. At normal processing temperatures it is difficult to produce effectively sterile milk without undesirable brownness.
EFFLUENT DISPOSAL AT LARGE AND SMALL DAIRIES: Based on a paper read to the Western Section on 28th September, 1954
Authors: MUERS M. M. 
Published: August 2007

SummaryTo conclude this paper, the most important points may be summarized as follows.Firstly, pollution by dairy effluents will have to be stopped, not only for reasons of good public relations, but also because of impending trouble for future offenders when recent legislation begins to take effect. Secondly, the best and cheapest way of reducing the size of the problem is to reduce losses in the dairy of milk solids of all sorts, especially by‐products of low cash value but high polluting power. Thirdly, direct disposal of the remaining effluent is always best, where possible, but the only method of doing this which can be unreservedly recommended is by a pipe‐line to the sea or to the sewer of a willing Local Authority. Direct disposal on land may be a tempting method financially, but is only satisfactory in exceptional places, and is always a potential source of complaints from neighbours. Fourthly, for most dairies some kind of effluent purification treatment is unavoidable. At small non‐manufacturing dairies, where sludge disposal is not too difficult, the chemical precipitation process followed by irrigation has the advantage of simplicity and low capital cost. If space is limited, single biological filtration can be used for the final stage instead of irrigation. Scarlett's process of aerobic fermentation followed by biological filtration seems more suitable for larger dairies. The activated sludge process is relatively compact and cheap, but is unsuitable for manufacturing dairies with fluctuating load.Of the various biological filtration systems, in our experience the method of choice, when the load is heavy and where a high quality effluent is essential, is undoubtedly the double‐alternating system. It is unfortunately also very expensive. The cost of filter beds, which is the largest item, can be reduced by using one of the high‐rate systems, but these usually involve a bigger sludge disposal problem and an inferior effluent.Finally, I would like to repeat a plea often made before. An effluent plant should be regarded as part of the normal dairy equipment, and should be cared for like the rest of the factory. It should not be thought of as a mere nuisance, or something to be fitted and forgotten. In our experience, the effluent plant that is best looked after gives the least trouble and the best results. This is not achieved by putting it in charge of the most incompetent odd‐job man in the factory, who is thought fit for nothing better than sewage.
THE DENSITY OF PROCESSED MILK
Authors: Short A. L. 
Published: August 2007

SummaryThere are permanent changes in density of milk brought about by homogenization and sterilization, which are small and do not explain the differences reported between raw and sterilized milk densities. The lag in the phase change of fat after a change of temperature gives a satisfactory explanation for the temporary difference between the densities of the different milks, as the phase lag is exaggerated on dispersion of the fat by homogenization. Any large difference between the densities of raw milk and homogenized or sterilized milk after long storage may be due to the different solid‐liquid composition of the fat in the milks, brought about by the different rates of solidification of the fat. Repeatable density results for homogenized or sterilized milk can be obtained by pre‐warming the samples and the results are then comparable with those for raw milk similarly treated.
THE NEED FOR ULTRA‐HIGH‐TEMPERATURE STERILIZATION OF MILK
Authors: CLEGG L. F. L. 
Published: August 2007

SummaryThere is no point in attempting to produce sterile milk unless it has advantages and unless the industry and consuming public want it. Sterile milk should not be regarded as an alternative to our present ‘sterilized’ milk. In spite of its inherent troubles most of the consumers are reasonably satisfied with it, and apparently it is gaining ground on pasteurized milk. No sterile milk can be looked on as a quality which would replace both pasteurized and sterilized. But how would the consumer react to this? The milk would have an indefinite keeping quality, a good colour and a flavour little different from pasteurized milk. On the other hand there would be no cream line. This might not be difficult for the consumer of sterilized milk to accept, but for the housewife who normally uses the cream off pasteurized milk it would represent a big disadvantage.From the dairyman's point of view, the plant is likely to be more expensive than any which he now has, and he would obviously have to find some form of saving to justify this. Certainly the increased keeping quality would not as far as the ordinary liquid milk market is concerned. However, delivery is one of the most expensive items the dairyman has to face and if he could reduce the cost of this item by, say, delivery once or twice a week he might have a working margin to justify more expensive plant. However here the housewife would have something to say. Would she take kindly to a dozen or more bottles being left once a week?Labour costs may rise still further and the dairyman may have to consider something like less frequent delivery to maintain a working margin. Again it may become more difficult to attract labour unless the dairyman can offer a 5‐day week comparable with most other industries, and also offer a comparable wage.
A NEW APPROACH TO THE PROBLEM OF PHAGE CONTROL DURING THE PRODUCTION OF COMMERCIAL CHEESE STARTERS
Authors: LEWIS J. E. 
Published: August 2007

SummaryThis paper briefly surveys the problem of ‘phage’ control, and the normal methods of protecting starter from contamination.Details are given of a technique for starter manufacture which provides laboratory control over the whole process from mother culture to bulk starter and which is designed to exclude air from the containers at all stages of production.I wish to thank the Directors of United Dairies for permission to publish this paper.
BULK MILK COLLECTION—BACTERIOLOGICAL INVESTIGATIONS
Authors: THOM VALERIE M. 
Published: August 2007

Summary(1) During the six months preceding the start of the Angus scheme 118 milk samples from the thirteen farms concerned were examined when approximately thirty hours old. Twenty‐six per cent of these samples were coliform positive in 1/100 ml. and 7 per cent had 37°C. colony counts exceeding 200,000/ ml.(2) Of 230 milk samples from the farm tanks examined within ten hours of sampling 9.6 per cent were coliform‐positive in 1/100 ml. and 1.3 per cent had 37°C. colony counts exceeding 200,000/ml. Eighty‐seven per cent of the samples had counts below 10,000/ml.(3) Surface plate counts at 27°C. showed much higher counts and greater variation than the 37°C. counts. Bacterial counts at both 27°C. and 4°C. frequently showed big increases after storage of the samples for eighteen hours at 4°C.(4) Forty‐nine milk samples were taken from the road tanker. Twenty per cent of these were coliformpositive in 1/100 ml. but the greatest count obtained was only 54,000/ml.(5) Of 163 swabs arid rinses from fourteen farm tanks 10 per cent were coliform‐positive in 1 ml. and over 46 per cent had 37°C. counts greater than 100/swab. Surface plate counts at 27°C. frequently exceeded 100,000/swab. Rubber‐seated thermometers generally gave unsatisfactory swabs.A detergent‐hypochlorite cleansing routine gave fewer coliform‐positive swabs and lower counts than did a Q. A.C. routine.
A COMPARISON OF THE EFFICIENCY OF A HYPOCHLORITE AND QUATERNARY AMMONIUM DISINFECTANT IN UDDER WASH WATERS
Authors: MCKENZIE D. A. , ROSBOROUGH ANNE 
Published: August 2007

SummaryLittle difference was found in the teat‐disinfecting efficiency of a hypochlorite or Q.A.C. disinfectant when used at concentrations of 200 ppm. in udder wash waters. The Q.A.C. gave better results than the hypochlorite in summer.With both types of disinfectant micrococci constituted the dominant surviving flora on the teats. No difference was found in the survival of coliaerogenes bacteria.The chlorine strength of the hypochlorite was markedly reduced in the wash water after washing four cows but it was well maintained in a second pail of water containing the cloth used for drying the teats.
THE WORK OF THE MILK SERVICE IN RELATION TO MILK HANDLING ON THE FARM
Authors: MORGAN G. T. 
Published: August 2007

SummaryThe Milk Service is a technical service responsible for:(1) Technical work arising out of the administration of Milk and Dairies Regulations, and the Milk (Special Designations) (Raw Milk) Regulations.(2) Providing advice to milk producers on the varied problems relating to the handling of milk on the farm. It performs much the same range of advisory work as previously carried out by milk advisory officers in the National Agricultural Advisory Service, other than work relating to the farm manufacture of milk products and questions relating to the chemical composition of milk.(3) Providing some fee‐paying services to small dairies.
THE EFFECTS OF FILLING ULTRA‐HIGH‐TEMPERATURE STERILIZED MILK INTO CONTAINERS UNDER NON‐STERILE CONDITIONS
Authors: JAYNE‐WILLIAMS D. J. , FRANKLIN J. G. , BURTON H. , KNIGHT H. C. , BRACEGIRDLE R. J. 
Published: August 2007

SummaryThe spoilage of UHT milk filled into sterilized‐milk bottles and capped with Crown cork seals, into pasteurized milk bottles capped with aluminium foil, and into cartons has been investigated. Spoilage was determined by organoleptic examination, clot‐on‐boiling, and methylene blue reduction. When both types of bottle were filled cold, there was rapid spoilage and no improved keeping quality compared with pasteurized milk controls. Similar results were obtained with milk filled hot into pasteurized‐milk bottles. UHT milk filled cold into cartons had a slightly longer keeping quality than the pasteurized milk. Significant improvement in quality was only obtained by filling hot UHT milk into sterilized‐milk bottles and sealing the bottles with Crown seals. Spoilage was then about 40 per cent after six days at 22o C. (72o F.). Tentative identification of the spoilage bacteria showed that Bacillus cereus was responsible for spoilage occurring within the first two to three days, and that corynebacteria were mainly responsible for spoilage occurring later. Experiments with sterile bottles and with ordinary bottles filled by hand suggested that contamination was arising about equally from the washed bottles and from the filling process. Con‐tamination from the bottles might be eliminated (for example by the introduction of a steaming stage) but it is unlikely that filler contamination caused by the entry of unsterile air could be eliminated without a drastic redesign of the filler.
THE PRODUCTION AND DISPOSAL OF MILK AND DAIRY PRODUCTS IN THE MIDLANDS
Authors: DAVIES ED. 
Published: August 2007

Summary1. Milk for sale within the area under review is produced by 21,000 farmers. They produce some 356‐1 million gal. per annum, which at current prices returns to them a sum of £ 52‐5 million.All counties have increased production since 1938/39 varying from 98 per cent in Shropshire to 24 per cent in Warwickshire, averaging 42 per cent for the ten counties.2. Total population is 7‐7 millions, an increase of 19‐6 per cent since 1938, and the estimated liquid milk requirement of the area is put at approximately 240 million gal. per annum.3. The bulk of the manufacture of milk products takes place in Shropshire where milk processing and manufacture has increased by some 100 per cent since pre‐war. Some 20 farmhouse cheesemakers continue to make cheese on their farms.All Stilton cheese, approximately 1,700 tons per annum, is made within the area. This has increased but very little since pre‐war. In the meantime we import into this country some 3,000 tons Danish Blue cheese per annum.The dairy industry in these parts is largely made up of medium sized units which have grown from modest beginnings under family names.4. A wonderful market is available for liquid milk which can be supplied throughout the area direct from farms to town dairies. This also applies to milk products.There is sound evidence that the whole industry is alive to the value of the present and potential market within its reach and is exerting itself to take full advantage of it.
The Case for Cartons
Authors: DIXON N. F. 
Published: August 2007

SummaryTo summarize: The carton manufacturers claim (a) The carton is the most hygienic package available. (b) It is in line with the modern trends to use single use containers. (c) The methods of cartoning obviate much of the present dairy labour and cost. (d) The weight factor enormously reduces handling costs. (e) All handling risks are removed. (f) Price for price, the consumer offers no resistance to cartons. (g) The use of single‐use containers removes all noise and all worry. (h) The consumer would get a more hygienic service. (i) Milk would be better protected and give a better keeping quality.In conclusion I repeat that our comments are put forward not to denigrate the glass bottle of the past, but to justify our claims to provide with a carton a superior vehicle for milk for consumer use today, and for the future.Mr. H. S. Hall: Thank you Mr. Dixon.We now come to the discussion when you may fire your questions at the two speakers in particular, and also their Junior Counsel, if I may so describe them, Mr. Moxon, Mr. Moody and Mr. Lennard for the bottle, and Mr. Gaunt and Mr. Craik for the carton.In order to get the ball rolling we have asked Mr. Morley Parry to open the discussion. Mr. Parry needs no introduction from me, in fact, but he can say something to this problem in an authoritative capacity. It has been mentioned by both sides this morning that the question of hygiene is paramount and even if each protagonist claims for his own product the better chance of hygiene, that is only to be expected. Whether Mr. Morley Parry will attempt to judge between those issues, I do not know, so I will ask him to now open the discussion.
THE ESTIMATION OF PENICILLIN IN MILK
Authors: WRIGHT R. C. , TRAMER J. 
Published: August 2007

SummaryA simple test for the estimation of 001‐0‐30 i.u. of penicillin per ml. of milk is proposed, based on the inhibition of a strain of Streptococcus thermophilics 'BC Fairly accurate assessments are obtained in 21 hr. using 2:3:5 triphenyltetrazolium chloride (TTC) as indicator, or more accurate results in 4 hr. using titratable acidities.
A SEMI‐AUTOMATIC METHOD FOR THE VOLUMETRIC CALIBRATION OF MILK BOTTLES
Authors: MURPHY FLORENCE E. , MUERS M. M. 
Published: August 2007

SummaryA semi‐automatic apparatus is described for measuring the capacity of milk bottles filled to a prescribed level. The bottle is filled from a large calibrated burette with coarse and fine deliveries. When the water reaches the filling level the flow is stopped by an electromagnetic clamp actuated by a Burndept Proximity Switch, whose probe, mounted in the bottle neck, is sensitive to very small capacity changes caused by movement of the water level. The apparatus is designed for quick and simple operation with large numbers of bottles and gives results of good accuracy and precision.
MILK TESTING – A FORWARD LOOK
Authors: McKENZIE D. A. 
Published: August 2007

SummaryFor rejection test purposes on a creamery platform the 10‐min. resazurin test can be recommended. At the present time there is no adequate test that can be recommended in all circumstances for routine use in a dairy, particularly if it is desired to have a test which gives warning of a potentially unsatisfactory supply. During warm weather and with milk cooled by water only, dye‐reduction tests could be suitable for this purpose. With refrigerated milk, preliminary incubation is necessary before a dye test can be discriminating but the use of preliminary incubation can give misleading results. For official purposes in Scotland the colony count test should continue to be used but at an incubation temperature of 32°C. The coliform test should be restricted to Farm Bottled raw milk and heat‐treated milk. If the coliform test is retained for T.T. raw milk, the pass standard should be reduced from negative in 0·01 ml. to negative in 0·001 ml.
THE CHARACTERISTICS AND PERFORMANCE OF A LABORATORY‐SCALE HTST MILK PASTEURIZING PLANT
Authors: FRANKLIN J. G. 
Published: August 2007

SUMMARYAn apparatus for the HTST pasteurization of milk in the laboratory is described and satisfactory methods of operation and cleaning are given. Treatment of milk at varying flow rates within the temperature range 156°‐162°F, followed by determination of the residual phosphatase, showed that a flow rate of c 65 ml/min resulted in phosphatase destruction curves closely agreeing with those obtained with commercial plants. The results indicate, therefore, that this apparatus yields an end‐product similar in terms of residual phosphatase to milk heated to the same temperature in commercial HTST pasteurizing plants and that milk heated to 161°F at a flow rate of c 65 ml/min is similarly comparable to commercially pasteurized milk.
A COMPARISON OF THE BACTERICIDAL EFFICIENCIES OF LABORATORY HOLDER AND HTST METHODS OF MILK PASTEURIZATION AND THE KEEPING QUALITIES OF THE PROCESSED MILKS
Authors: FRANKLIN J. G. 
Published: August 2007

SUMMARYThe in‐place sterilization of a laboratory‐scale HTST milk pasteurizing plant and its use for the aseptic treatment of milk samples are described. Comparisons of the effect of laboratory pasteurization by holder and HTST methods on the bacterial content of milk and its keeping quality after pasteurization have been made. Experiments using sterile milk inoculated with specific test organisms showed the HTST treatment to have a greater bactericidal effect than the holder treatment against a strain of Pediococcus but with a Streptococcus strain the reverse was true. However, pasteurization of naturally infected milks from different sources showed that, in practice, both treatments yielded similar results as indicated by the relative proportions of bacteria destroyed and the keeping qualities of representative samples incubated at 22°C after pasteurization.
CIRCULATION CLEANING OF PIPELINE MILKING MACHINES IN PARLOURS: THE VALUE OF A PRE‐MILKING CHLORINATED RINSE
Authors: MIDDLETON MARJORIE S. , PANES J. J. , WIDDAS DORINE R. , WILLIAMS G. 
Published: August 2007

SummaryResults so far available have shown that when a cold chlorinated solution is circulated for 2 min through a pipeline milking machine after a cleaning routine has been applied, there is a reduction in the total number of organisms which are removed by rinsing. The time of application is important and just before milking gives the best results. It was also shown that when a cleaning routine was changed, the effect on the bacteriological condition of the equipment was almost immediate and that the condition, as judged by the colony count of rinses, remained fairly constant until such time as some other change was introduced.The effect which the pre‐milking chlorinated rinse was shown to have on the bacteriological condition of the plant could not be similarly demonstrated in the bacteriological quality of the milk samples. The inability to do so could, perhaps, be attributed to the small number of milk samples, and more frequent sampling during a period of warmer weather might give a more decisive answer. Nevertheless it has been possible to demonstrate that the circulation of a cold chlorinated solution before milking has a beneficial effect on the bacteriological condition of the milking plant. Even if applied only during periods of hot weather, it is an additional treatment which can be recommended.