| 1. |
Principles, Products and Practice |
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International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 91-92
D G Dalgleish,
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PDF (222KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01708.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 2. |
Principles, Products and Practice |
| |
International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 92-93
Anabel H Hands,
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PDF (223KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01709.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 3. |
Developments in the evaporation and drying of dairy products |
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International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 94-101
P H Fergusson,
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PDF (573KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01710.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 4. |
The application of Hazard Analysis and Critical Control Point system to milk powder manufacture* |
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International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 102-105
Martin Woodhall,
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PDF (627KB)
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摘要:
All food manufacturers have a responsibility to have a full knowledge of the risks involved in their process, extending from raw materials through to consumption. The Hazard Analysis and Critical Control Point (HACCP) system is described as a management tool to develop preventive procedures for powder manufacture. Traditional HACCP focuses on microbiological pathogens as the hazard to the consumer. Within Dairy Crest Ltd a hazard is defined in the wider context of failure to meet product and process specifications. The paper describes the origin and development of HACCP, and gives a checklist for its successful implementation. Particular problems in implementation are discussed with reference to the author's experience. HACCP is only as effective as the management team driving it, and they must be clear as to the documentation they are setting out to produce
ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01711.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 5. |
EC dairy policy to 1992* |
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International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 106-111
B. Gardner,
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PDF (709KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01712.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 6. |
The sensory characteristics of Cheddar cheese and their relationship with acceptability |
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International Journal of Dairy Technology,
Volume 42,
Issue 4,
1989,
Page 112-117
Jean A Mcewan,
James D Moore,
Janet S Colwill,
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PDF (821KB)
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摘要:
Seven varieties of Cheddar cheese were evaluated using free‐choice and conventional (quantitative descriptive analysis) profiling. This study looks at the odour and flavour attributes of the cheeses; as well as the more widely reported texture characteristics. Generalized Procrustes analysis was used to analyse data from both profile methods, as well as being applied to compare the perceptual spaces obtained from the two methods. The results obtained from both profiling procedures were similar and easily interpretable, suggesting that the less time consuming free‐choice method is an appropriate technique when used with trained assessors. Strength of odour and flavour, and rubbery and grainy texture were some of the important attributes separating the cheeses in a two dimensional perceptual space. Preference judgements were obtained from 50 consumers using a nine point hedonic scale. These data were related to the profile space using Preference Mapping and the best model evalua
ISSN:1364-727X
DOI:10.1111/j.1471-0307.1989.tb01713.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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