ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00606.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00607.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00608.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00609.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

The shelf‐life of pasteurized milk was mainly determined by the level of contamination with Gram‐negative psychrotrophic bacteria. The length of lag phase of the bacteria was also important, although the generation times of the naturally contaminating flora seemed to be of little relevance except for milks where the shelf‐life exceeded 10 days at 6°C. The effect of temperature on growth of the contaminants could be accurately determined by the ‘square root’ plot but the conceptual minimum temperature for growth (To) varied. The variation was related to the quality of the pasteurized milk. Effects of temperature on generation time, length of lag phase and shelf‐life were most marked at temperatures below 15°C.The microflora of pasteurized milk varied significantly with storage temperature. At refrigeration temperatures, spoilage was mainly due to the growth of Pseudomonas spp. Enterobacteriaceae and Gram‐positive bacteria assumed greater importance in the spoilage of milks stored at temperatures above 10°C. Milks of good quality also contained Bacillus spp and this group of bacteria were not detectable in milks with s

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00610.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00611.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

This paper examines the prospects for continued largescale doorstep milk delivery. It considers the factors behind reduced doorstep sales and notes some of the responses which the industry has made in its changing market. In contemplating the future, the paper reviews, in turn, the components of the consumer offer: the range, quality and packaging of product, the four major elements of customer service and the issue of price. It also emphasizes the essential role of the returnable container. Finally, it considers the additional need to communicate with customers. It proposes for this purpose the establishment of a joint marketing company to create and promote a national doorstep brand for milk, and to apply higher uniform standards of service.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00612.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

A small, but high added‐value and growing market exists for dairy produce manufactured from milk produced organically. This paper describes the philosophy and practice of organic agriculture and suggests its relation to the dairy industr

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00613.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Technological research and development for dairy products in the United Kingdom is under resourced for the size, and potential size, of the market. It has also been poorly managed in the context of the changing market place for dairy products and dairy ingredients. In order to realize effectively the potential added value for dairy products it is recommended that the dairy processing industry and its suppliers look to funding their own research centre along the lines of NIZO in Holland and the Dairy Research Institute in New Zealand.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00614.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY

摘要:

Interrelationships in composition of milk, ultra‐high temperature processing behaviour and weight and composition of deposits were investigated using bulked milks collected and processed at intervals over a one year period. The only statistically significant correlations of efficient run time with components of the milk were with concentrations of Mg and casein. In a separate experiment 0.62‐4.1 mM MgCl2was added to milk before processing. This gave rise to a large reduction in the processing time as predicted by this correlation. The addition of 0.375‐2.5 mM CaCl2gave comparable reductions in run

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1988.tb00615.x

出版商:Blackwell Publishing Ltd    

年代:1988

数据来源: WILEY