摘要:

Calibrated measuring vessels change their capacity with temperature but the calculation of corrections is straightforward and easy to apply. Measurement by weighbridge is dependent on density but if the temperature and composition of the liquid are known, density can be deduced to within 0.05 per cent from the data given. The arbitrary use of different standard temperatures complicates the picture. Meters are available for any of the liquid dairy products and the best way to achieve accuracy is to calibrate with the right liquid at the right flowrate and the right temperature. Above all, with meters it is important for the installation to be right.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01382.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The need for a dairying industry based on achieving adequate milk outputs per cow at relatively low costs of production is outlined. The effects of level concentrate input in such a system has been examined and it has been shown that the optimum economic level is considerably below that required to meet theoretical requirements. The benefits of improved silage quality are outlined. The effect of protein content of the concentrate on milk output is examined and the response to increasing protein content shown to greatly depend upon the overall level of energy feeding in the diet. The considerably increased response to high protein levels when high quality silage diets are used is also discussed with preliminary observations on a market response to increased protein when cows are at pasture.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01383.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

A reduction in the age of calving of heifers should give a quicker return on capital; reduce the number of dairy heifer replacements being reared at any one time; and allow the assessment of the genetic value of a heifer at a younger age. Target weights for first calving at different ages are suggested. The desired age of first calving may not be achieved because of late puberty. Age at puberty is affected both by growth rate and season of birth. The greatest deterrent to a reduced age at calving is the increased risk of dystokia.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01384.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The paper discusses the principles of marketing short‐life milk products showing the importance of date marking and the need for effective refrigeration as an essential in food freshness. The future of cream with its microbiological quality and increasing popularity is examined together with the legal requirements and standards involved in its marketing, and tables illustrating the manufacture and regulations are shown. Prevention of yeast fermentation in fruit yoghurt by the use of sorbic acid giving an improvement in shelf‐life at a higher temperature is described and the need for further research in suitable cultures stressed. (Editor's summa

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01385.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

Various methods in whey processing now commercially available are analysed and the techniques for hydrolysis of the lactose in whey, and the extraction of protein, are discussed. Utilization of energy is examined and the use of reverse osmosis as an economic alternative to evaporation is considered. The difficulty in determining the ideal method of whey processing and the need to ensure a market for the end product is stressed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01386.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The paper discusses the work of a joint working party on the problems of marketing and processing whey and considers the utilization of some of the many different ways of processing, among them ultrafiltration, electrodialysis and lactose. The various merits and costs are evaluated and the effects of feeding whey to cattle and pigs are assessed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01387.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The role of dairy‐based ingredients in food manufacture is reviewed and the importance of safety in food materials, as well as that of nutritional value stressed. The problems of handling milk with its short storage life are considered and the competitive position of dairy ingredients and their alternatives is discussed. The advantages of milk and whey powders and the potential of casemates and proteins in recipe products is emphasized and the need for further technical research suggeste

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01388.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

The introduction of cheese starter developed by Vitex, Paris, France, in concentrated, freeze‐dried form for direct inoculation of milk in the cheesemaking vat offers considerable advantages and the performance of some ICF starters (Inoculum pour Cuve de Fabrication) for making Cheddar is reported. Conditions regarding level of inocula and processing temperatures to establish satisfactory curd making in an acceptable making time are described and numbers of starter bacteria in the milk and in the curd at pressing and the pattern of acidity development during processing are shown to be very similar to those in standard control Cheddar cheesemaking with liquid starter cultures. No apparent lag‐phase was observed in the production of acidity by these freeze‐dried starters. Chemical analysis and official grading of the cheeses showed them to be of good qu

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01389.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

摘要:

Future developments in milk production and consumption until the end of the century and the gradual but steady changes in the structure of the dairy industry since the 1950s are discussed. The decline in herd numbers and corresponding increase in herd size are considered and the yield potential predicted. Hopes of increasing consumption of milk and its products on the Continent and the need to expand the market for milk and dairy products is stressed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01390.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1978.tb01391.x

出版商:Blackwell Publishing Ltd    

年代:1978

数据来源: WILEY