摘要:

SummaryThe following Table shows the various cheese types mentioned and considered in relation to the individual cheesemaking unit operations, and which of the latter operations are carried out in the cheese vat (Table).

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01912.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01913.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Ultrafiltration has been successfully used in the manufacture of chhana, an Indian milk product used as a base material for making sweets. The ultrafiltration behaviour of pasteurized whole milk versus severely heated whole milk, as regards the flux, energy requirement for concentration and retention coefficients, was studied. Chhana was manufactured from ultrafiltrated retentates obtained by ultrafiltration of pasteurized whole milk and that of severely heated whole milk and the process standardized with respect to the heat treatment, concentration of coagulant and temperature and pH of coagulation. An increase of 31.4% in the yield of chhana on product basis and of 16.4% on dry matter basis was achieved. Only 4.35 kg of milk was used to produce 1 kg chhana by the ultrafiltration method against 5.7 kg of milk by the conventional method. The process offers access to easy automation and control ensuring uniformity of production on a large scale.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01914.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Twelve batches of labneh were manufactured by using the traditional method and also by ultrafiltration (UF) of yogurt at temperatures ranging from 35°‐55° C. The labneh samples contained 21.3–26.4% total solids (including minerals and unmetabolized lactose), 6.6–9.3% protein and 9.8–12.6% fat. The highest flux rate during UF was observed at temperatures 50° C, but the total viable counts of the starter organisms were lower when compared with labneh concentrated at 45° C. Portions of each of the labneh samples were smoothed using a lactic curd homogenizer fitted with different homogenizer heads (D‐170 and D‐280). Homogenization markedly affected the firmness of labneh and is therefore recommended to smooth the product using homogenizer head D‐280 because it cause

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01915.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse and often conflicting. This paper sets out to broadly discuss the methods of marketing ewes' and goats' milk in relation to cheese manufacturing methods and the difficulties that arise using traditional cheesemaking methods. The industry is in its infancy in the United Kingdom and emphases are put upon the importance of help and guidance from appropriately experienced technical and education establishments. The importance of cooperation from producers and manufacturers is stressed to highlight the need for the compilation of accurate information to extend our knowle

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01916.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Dryspec2 (DRYer System for Property and Energy Control) is an interactive computer program for use in making calculations relative to a two‐stage dryer for dairy products. The program indicates the relationship between the energy consumed by the drying process, the process parameters and the properties of the raw material and of the powder produced. To develop Dryspec2, simple model representations of both drying stages were made. Moreover, known physical relations were used to the maximum possible extent. Sorption isotherms form an essential part of the total drying model. The model can be attuned to the situation prevailing in actual practice by taking two model parameters of the first drying stage and one parameter of the second drying stage from data associated with the drying installation concerned. This gives the model a high degree of flexibility. Dryspec2 can be applied for such purposes as finding the optimum process conditions needed to produce a powder that must satisfy specific quality requirements at the lowest possible energy consumption. Dryspec2 is also suitable for use in designing or modifying a spray drying plant. Incorporation of the drying model underlying Dry spec2 into on‐line process control is currently under developm

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01917.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The United Kingdom dairy market is static overall but the dynamics within each of the sectors are quite dramatic. On the milk supply side quotas have created artificial shortages, which in turn adversely impact on the UK balance of payments. In my view UK processors and farmers can only increase their income by adding value to their quota restricted milk supply or by arguing strenuously for the gradual removal of quotas. Finally this paper looks at the statutory Milk Marketing Scheme and likely changes in the way raw milk is priced in the UK.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01918.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01919.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01920.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Forty two samples each of raib (Moroccan traditional fermented milk) and jben (Moroccan traditional fresh cheese) were examined for their chemical composition and their microbiological profile. The average composition of raib and jben was respectively 10.7and37.5%solids, 2.22and 16.47%fat, 3.1and 15.8%protein, 4.2and4.1%lactose, 0.17 and 0.5% chloride and 0.54 and 1.26% ash. Both products had a low pH (4.2 and 4.1, respectively) and a high lactic acid content (0.67 and 1.04%, respectively). Their microbiological profiles were characterized by the predominance of lactic acid bacteria and high coliform counts.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb01921.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY