bluuebunny/crossref_metadata_2025_split huggingface dataset:
Involving consumers successfully in NHS research: a national survey
Authors: Barber Rosemary , Boote Jonathan D. , Cooper Cindy L. 
Published: August 2007

AbstractObjectives  To investigate how far and in what way consumers are involved in NHS research.Background  There is guidance from the UK Department of Health on involving consumers in research, but it is not known how these policies have been implemented.Design  A national postal survey was conducted of 884 researchers selected randomly from the National Research Register, 16 researchers registered on the INVOLVE database and 15 consumers nominated by researchers who collaborated in the same research projects.Setting  The survey participants were drawn from diverse settings including NHS organizations and universities.Participants  Researchers and consumers collaborating in the same projects.Main outcome measures  Details of how consumers were involved and the number of projects that met previously developed consensus‐derived indicators of successful consumer involvement in NHS research.Results  Of the 900 researchers who were sent a postal questionnaire, 518 responded, giving a response rate of 58%. Nine of the 15 consumers responded. Eighty‐eight (17%) researchers reported involving consumers, mainly as members of a project steering group, designing research instruments and/or planning or designing the research methods. Most projects met between one and four indicators.Conclusions  This national survey revealed that only a small proportion of NHS researchers were actively involving consumers. This study provides a useful marker of how far the Department of Health’s policy on consumer involvement in NHS research has been implemented and in what way.
Temporal changes in functional diversity of culturable bacteria populations in Sitka spruce stumps
Authors: Murray A. C. , Woodward S. 
Published: August 2007

SummaryChanges in culturable aerobic bacterial communities of Sitka spruce stumps between 1 and 10 years old were investigated by isolating from the top 55 mm of the stumps. High numbers of bacteria were recovered from 15 mm below the surface of 1‐ and 2‐year‐old stumps, particularly in the sapwood, after which numbers dropped by an order of magnitude. Proportions of colony‐forming units (cfu) capable of degrading cellulose and chitin increased with stump age, whereas siderophore producers decreased. Colony‐forming units were grouped on the basis of 13 phenotypic characteristics, including colony form and colour, Gram stain, heat tolerance, siderophore production and production of various enzymes. Four groups of bacteria were identified; the proportions of the three Gram‐negative groups varied with stump age. A quadratic relationship between bacterial diversity and stump age was detected using the Shannon–Weaver diversity index. Bacterial diversity was higher 15 mm below the stump surface than in deeper sampling points. The results are discussed in terms of the possible influence of prokaryotic organisms on the development of decay communities in Sitka spruce stumps.
Terpene response of Picea abies and Abies alba to infection with Heterobasidion s.l.
Authors: Zamponi L. , Michelozzi M. , Capretti P. 
Published: August 2007

SummaryThe monoterpene composition of Picea abies and Abies alba resin was analysed in relation to growth by Heterobasidion spp. Fifteen‐year‐old P. abies and A. alba trees were inoculated on branches with three species of Heterobasidion annosum s.l. After 4 months of incubation, each host was colonized to a significantly greater degree by the pathogen specific to that host (H. parviporum on P. abies, H. abietinum on A. alba) than by the other fungi. Analysis of the enantiomeric monoterpene profiles in the spruce and fir showed that the response in terms of the relative proportions of the monoterpene compounds in the resin differed between tree species. Following challenge with Heterobasidion spp., A. alba trees did not show changes in monoterpene composition in addition to those in the wounding response (increase in (−)‐α‐pinene and (−)‐camphene, and decrease in β‐phellandrene). In P.abies, (−)‐α‐pinene, (+)‐α‐pinene and δ‐3‐carene increased following Heterobasidion attack but not after wounding alone.
III. NICKEL
Authors: Bradbury E. J. 
Published: August 2007

SummaryReference is made to previous publications dealing with the use of nickel and alloys of nickel in the dairy industry. General discussion of corrosion‐testing is given, with emphasis on the need for care in the interpretation of the results of tests. A summary of the points to be considered when choosing a material for the construction of plant follows, with examples taken from the dairy industry.
EXPERIMENTS ON MILKING TECHNIQUE
Authors: Dodd F. H. , Foot A. S. 
Published: August 2007

Summary1. During the first 2 weeks and last 2 weeks of a 9‐week period nine cows, milked by machine, were prepared for milking by hosing and washing the udders with cold water 15 min. to 1 hr. before milking, while in the intervening 5 weeks the udders only were washed with water at 115 to 120oF. immediately before milking.2. The hot‐water routine had no pronounced effect on the yield and quality of the milk from the majority of the cows, although one reacted unfavourably to a change back to the cold water routine and had to be stripped by hand.3. The gradual restriction, over an interval of 4–6 weeks, in the milking time from 100 to 60% of the previous normal flow period for three cows in mid‐lactation had no great influence on the maximum rate of milk flow from the udder, even when hot‐water washing of the udder immediately before milking was introduced late in the experiment. The maximum rate of flow was, however, reached slightly sooner after putting on the teat cups.4. The restriction in milking time caused only a small reduction in yield as the flow during the latter part of the flow period had in any case been small.5. The fat content of the milk of the cows whose milking time was restricted fell somewhat while the solids‐not‐fat content remained steady.6. Washing the udder with hot water or restricting milking time showed no clear‐cut effect on the incidence of mastitis.Our thanks are due to Dr. S. J. Rowland, who carried out the tests for chemical quality of the milk, and to Mr. F. K. Neave, who carried out the bacteriological examination for mastitis. We wish also to record our appreciation of the help given by Messrs. J. Povey and Sons, of Swallow‐field, who not only provided cows for the second experiment but co‐operated willingly in the collection of data.
AGRICULTURAL AND DAIRYING EDUCATION
Authors: Kellett Dr. J. G. 
Published: August 2007

Summary(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.
A STUDY OF THE VARIATION IN THE FAT CONTENT OF HERD BULK MILKS
Authors: Edwards R. A. 
Published: August 2007

Summary1. 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

SummaryAt 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

Summary 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

SummaryThe 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

SummaryHad 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

SummaryThe 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

SummaryTo 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 ProblemsThe 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

Summary1. 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

SUMMARYAs 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.