摘要:

Increases in the knowledge of milk and the behaviour of its components under different processing conditions, and developments in technology, allow the costs of production and the quality of existing products to be improved, allow new products to be produced and increase the versatility of operations. These effects are illustrated with reference to improvements in drying technology, the use of membrane concentration in cheese manufacture and the development of new buttermaking processes.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02391.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The characteristics of butterfat are described together with modern ways of producing butter and concentrated butter or anhydrous milk fat (AMF). Possible ways of improving the properties of butter and AMF are considered. Their use in the production of recombined products is described. Finally, future possibilities in the modification of milk fat through chemical or biochemical processes are considered.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02392.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The market for yellow fats in Europe is surveyed with special reference to the UK and Sweden. Technical aspects of the production of spreads are discussed in relation to improving the spreadability of butter and producing blended and low fat spreads.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02393.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The relation between the bacteriological quality of raw milk and the quality of low‐and high‐heat powder made from it has been investigated. Powder quality is largely unrelated to raw milk quality and is determined by the heat treatment applied during manufacture. Nevertheless, evidence is presented which suggests that raw milk with bacterial counts greater than 2 × 106colony forming units per ml should not be used for the manufacture of powders to be used for recombina

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02394.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The problem of cottage cheese sludge was investigated by attempting to recreate sludge in experimental vats and by retrospective examination of sludge as well as samples of starter and skimmed milk used in cases of commercial vat failures. Two independent types of sludge problem were identified. Minor sludge occurred regularly on the bottom of vats and was unconnected with major sludge which leads to total loss of vat contents. Major sludge was unrelated to composition of the skimmed milk and was probably caused by phage which infected the vat after development of acidity had begun.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02395.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The formation of sludge on the bottom of vats during cottage cheese manufacture was investigated. The sludge layer contained 4.23‐8.11% of the casein originally present in the vat and was probably caused by agglutinins present in the skimmed milk. Homogenization of the skimmed milk before addition of starter reduced the agglutination of bacteria during the early stages of acid development and eliminated minor sludge formation. Curd yield was increased by up to 5% and average manufacturing time was reduced by 40 min following homogenizatio

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02396.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

The world, EEC and UK dairy situations are briefly reviewed. The UK is unusual in the EEC in not being self sufficient in milk supplies yet still selling substantial amounts of product into intervention: nearly 50% of UK butter is sold to intervention, a larger proportion than that of any other EEC country. Increased concentration on new added‐value products is essentia

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02397.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

Yield maximization depends on knowing accurately what is received into a creamery and what is produced. Good milk metering, sampling and analysis methods are needed. Investment in accurate filling systems is justified to reduce over‐filling. Perhaps the most important factors are the education, training and motivation of the workforc

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02398.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

摘要:

New methods are available which are more economical of energy than conventional centralized boiler systems with steam distribution. Local steam generators can save up to 50% of energy. Direct heating of CIP sets and bottle washers can also be economical. Monitoring of electricity and water use on items of plant can avoid waste. The design of much process equipment, particularly bottle washers, can be improved to reduce energy consumption.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02399.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1986.tb02401.x

出版商:Blackwell Publishing Ltd    

年代:1986

数据来源: WILEY