ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02418.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02419.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

The gross composition and bacteriological quality of milk used in cheese manufacture can have a significant influence on both the yield and the quality of the cheese produced. Within the past JO years there have been changes in terms of milk production and utilization in the dairy industry in the United Kingdom which could influence both the composition of milk and its bacteriological quality. Methods to eliminate any undesirable effects of changes in milk quality are available. The advantages of standardizing the casein to fat ratio in milk and extending the storage life of milk by thermization and deep cooling are discussed in relation to cheese manufacture.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02420.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Various engineering principles of construction and layout may be employed to minimize the risk of product contamination in a dairy. This paper summarizes the main requirements for a milk handling and powder production plant.SummaryIt is not possible to guarantee that bacteriological contamination can be prevented in a normal operating environment. The measures identified in this paper are directed towards minimizing the risk of contamination and, together with good manufacturing practice, will contribute towards this objective.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02421.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Today, a wide range ofultra high temperature (UHT) products are commercialized and the quantity of products manufactured and sold is steadily increasing. A brief overview of the quality control of such products is given, covering sampling plans and analytical procedures applied to verify the quality of incubated packs. Attention, however, is focused on quality assurance based on the Hazard Analysis Critical Control Point system (HACCP). Different aspects such as installation, cleaning and sterilization of equipment as well as critical control points of UHT sterilization, starting from the raw materials and ending with the distribution of the finished product, are discussed.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02422.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Petrifilm SM Plate. Hygicult and Millipore Total Count Sampler were compared with normal plate count procedures for the enumeration of bacteria after preincubation of pasteurized milk. There were good correlations between results obtained using normal plate counts and those obtained with each of the other methods. Coupling these counting methods with preincubation procedures of 21°C for 25 hours in the presence of crystal violet‐penicillin‐nisin allowed prediction of the pass rate of the recently introduced 6°C/5 day storage test for pasteurized milk. The predictive accuracy was slightly improved by the use of preincubation conditions of 15°C for 25 hours. The availability of these devices enables quality control procedures to be set up on even the smallest processin

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02423.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

An alginate particle technique has been developed at Campden Food and Drink Research Association in order to assess the lethal effect achieved in aseptic processes. It incorporates the main food component of the product being tested with alginate and allows micro‐organisms to be immobilized in particles that are formed to shapes and sizes which simulate those in the product. Any destruction of the micro‐organism gives a quantitative indication of the total integrated lethality achieved in each particle. This technique has been tested at temperatures ranging from 60–140°C in various processing equipment, including an experimental recirculating fluid system, scraped surface heat exchangers and Ohmic heaters. The data illustrate that the technique gives a valuable assessment of lethality, which may be used as an indication or confirmation of process let

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02424.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

The pressures of consumer demand and competition drive food manufacturers to continually reek new, innovative and functional food ingredients, which assist in product range diversification or a reduction in manufacturing costs or both. The dairy industry has responded to the needs of food manufacturers by supplying a variety of milk based ingredients which offer convenience, functional performance, the unique flavours associated with milk products and cost benefits. These ingredients utilize for the most part the intrinsic properties of the major components of milk in the way they perform. However, the dairy technologist has also sought to modify the properties of milk fat, proteins and the carbohydrate lactose to broaden the capability of milk based ingredients, thus tailoring ingredients for specific uses in particular applications. Ingredients offered by the dairy industry and aspects of their manufacture and use are discussed, with some consideration of the forces which will influence future developments in this field.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02425.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02426.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02427.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY