ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1995.tb02463.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk. As a result, soft cheese production offers scope for the farmhouse cheesemaker wishing to add value to milk.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1995.tb02464.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

The viscosity of a fluid, or fluid like material, is a measure of its resistance to flow. Many foods are fluid in nature, as final products and/or during production. The viscosity of the final product is an indicator of product consistency and can determine consumer preferences. During production a suitable and reliable in‐line viscometer can help monitor the process, optimize yield, increase efficiency, reduce costs, enable a degree of automated control and improve final product consistency and quality. Whether such goals can be achieved in practice depends on many factors. This paper gives an overview of these factor

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1995.tb02465.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

This paper discusses the different spray drying concepts available for the food and dairy industry. The advantages and disadvantages of five types of driers are discussed in the light of the present requirements for flexibility with respect to product range and product properties. Recent developments in fines‐return systems and sanitary component design are also discusse

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1995.tb02466.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

Batch processes are a suitable means of describing milk and dairy processes and therefore suitable applications for the emerging batch control systems standards. These involve powerful recipe handling, scheduling and information management concepts. Recipes are regarded in these standards as transportable objects incorporating formulae, equipment requirements, process procedures and instructions for data acquisition of data for batch histories. The main impact of these recipes will be to permit increased production flexibility as control systems become more functionally oriented and subject to the instructions within recipes. Production scheduling will enable the order of recipes and production to be established according to customer demands. Any supported schedules will have to be dynamic, to allow for severe disruptions. The final concept of information management enables the creation and use of batch reports for quality, internal and external, financial and maintenance functions and analysis within a company. Although these concepts and their interrelationships are reasonably new, control systems are being created that will support software implementing these concepts.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1995.tb02467.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY