ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01249.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01250.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

This paper outlines some of the factors likely to influence the development of the United Kingdom dairy industry over the next decade. It considers the role of non‐European Community countries in European milk supply and utilization, the impact of changing agricultural policies and the strategies available to dairy farmers to respond to the challenges that lie ahead. It is concluded that while Eastern European countries may have long term importance as sources of low cost milk production the influences of changing agricultural policy and marketing frameworks within the EC will have a more immediate and more significant impact on UK dairy farmers. It is envisaged that medium term developments in the UK will include an increased variety in the linkages between producers and retailers and producers and manufacturers; some resurgence in farm‐based manufacturing; increased emphasis on milk compositional quality and manufacturing characteristics; continued pressure to reduce unit costs of farm production; and a movement towards lower input, less intensive systems of product

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01251.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

The paper deals with methods of prolonging the storage life of milk at creameries and then with technologies that have been mooted as possible alternatives to conventional heat exchangers. Postpasteurization contamination is dealt with briefly. In the case of cheese and spray drying, it is pointed out that the technology may have outreached the supporting science. The use of the microfluidizer, as opposed to the conventional valve homogenizer, is discussed. Finally, the current state of research aimed at decreasing the cholesterol level of milk is summarized.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01252.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01253.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01254.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

The use of a microwave instrument is described to monitor the solids (water) content of concentrated milk during the manufacture of dried milk products. Its performance is demonstrated with several products. The instrument is based on the principle of measuring the microwave power passing through a sensor in contact with the product. The sensor and the microwave system are constructed in such a way as to enable high standards of hygiene through cleaning‐in‐place technol

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01255.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

The design of falling‐film evaporators for dairy products has hitherto been based on empirical correlations for the heat transfer in the evaporator tubes. With a one‐tube evaporator experiments with whole and skim milk were performed to determine the heat transfer and pressure drop in evaporator tubes. Two evaporation regimens are important for dairy products: convection boiling at lower heat fluxes and nucleate boiling at larger heat fluxes. Correlations have been derived. Based on the results obtained, a computer program, EvaDes (Evaporator Design), for the optimal design of multistage falling‐film evaporators for dairy products has been developed. It quantifies the heat‐transfer area of the stages for different arrangements, process conditions and dimensions of the evaporato

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01256.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1993.tb01257.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY