摘要:

The future of the farming industry in Scotland as planned in the Government White Paper, and the significance of the part played by milk production is discussed. Comparisons between average herd sizes in the EEC and those of Scotland, the North of Scotland and Morayshire are given and methods of milking and feeding shown. The need for better grass, better management and building, also the importance of simple record keeping is stressed(Editor's summary).

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00402.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

The development of the French dairy industry over the last decade and plans for the future are shown in a general picture illustrating details of a specific representative farm. The importance of the distribution and composition of dairy herds is emphasized, also the growing necessity for crop rotation in areas of fodder crops. The need for improvement in herd strains and herd size increase is discussed also trends in feeding, showing the development in maize and Italian rye‐grass. Tables are given showing the national herd, AI recording, and milk production in France. (Editor's summary

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00403.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

The period 1972‐75 was one of significant progress in the application of mechanized methods for cheese manufacture. The paper refers to the equipment installed by cheesemakers in the United Kingdom including the ‘CheeseMaker”, ‘Cheddarmaster”, ‘Tebel‐Crockatt’ and ‘Lact‐o

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00404.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

A series of milk fats of different fatty acid composition has been obtained by supplementing the diet of the dairy cow with tallow, a mixture of palm oil/palmitic acid or soya oil. The melting behaviour of the milk fats has been studied using the differential scanning calorimeter. Dietary soya oil yielded a butterfat which was fairly soft (50 per cent of the crystalline material melting at 8oC), whilst palm oil/palmitic acid gave a relatively hard butterfat (50 per cent of the crystalline material melting at 18‐3oC), with the product derived from feeding tallow intermediate between these extremes, but closer in its behaviour to the butterfat obtained by feeding palm oil/palmitic acid. In order to eliminate the effect on the melting behaviour of milk fat triglycerides having non‐random structures, thermograms were also obtained for samples of the experimental butterfats after they had been inter‐esterified. The results suggest that, for the milk fats having the compositions used in this work, melting behaviour is dominated by the proportion of palmitic acid pr

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00405.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

The future growth of the whey products industry and the wide range of product forms with their different functional and nutritional properties is reviewed. Chemical composition of whey protein concentrates (WPC) and the various processing procedures are discussed and tables given showing the mineral, vitamin and lysine content of WPC. The importance of the development of protein as an additive, with the determination of the function and food technological properties is shown, and the need for investigation of the solubilities of the protein stressed. The various food uses ranging from calf milk replacers to dietetic/therapeutic products and the supplemental value of whey protein are considered(Editor's summary).

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00406.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00407.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

The paper deals with: (1) The present contribution of milk in United Kingdom diets; (2) past changes in consumption; (3) factors affecting consumption; (4) how consumption can be changed; (5) likely future changes. One difficulty is that information on consumption refers to groups; little is known about individual consumption. This is even more true for past consumption patterns. Many factors affect consumption. A major part is played by government intervention, both in regulating prices and in distribution of welfare milk. Propaganda that milk fat is harmful has had little effect in this country. Future trends are difficult to forecast since they increasingly depend on government policy.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00408.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

摘要:

Changing attitudes in the world at large on important issues have effects on the direction of research and development in the dairy industry. Several examples of this are given and three are examined in detail. The responsibility of companies, the desire of workers to reduce the effort and time spent in gainful employment and the attitude of the consuming public towards the food products they buy are discussed. An attempt is made to forecast how these growing attitudes may affect developments in dairying in the future, and the opinion is expressed that the pressure of public opinion in changing the direction of progress may be more powerful than is realized by those working within an industry.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00409.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00410.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1976.tb00411.x

出版商:Blackwell Publishing Ltd    

年代:1976

数据来源: WILEY