摘要:

This paper examines the practical problems of milk reception and sampling from tankers. It considers the shortcomings of existing methods and the difficulties faced by staff in quality control. Suggestions are made for improved procedures and for the use of modern technology to improve management reporting and, indirectly, product quality.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00542.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The problems to be faced in maintaining or increasing the market for milk products in the face of changing population characteristics are considered. The economic consequences of recent EEC decisions are examined, and suggestions are made for market modification and development.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00543.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The characteristics of a computerized system for delivery route planning are considered, and the information needed to develop the system and that to be expected from it are explained. Although route planning may be the original aim, strategic benefits almost always follow as a result of drawing conclusions about the performance of the delivery fleet. Cost savings generally arise from better route economy and from reduction in number and change in type of the delivery vehicles.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00544.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The development of individual food packs and their importance in modern retailing systems are considered. The ways in which a good pack can help sales and the factors to be taken into account in pack design are set out. The special case of packs suitable for aseptic filling of UHT milk is then examined.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00545.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The final year of the Food and Dairy Technology course at the Cheshire College of Agriculture, Reaseheath. requires a project to follow logically from a literature survey, with the undertaking of practical research leading to a final report and a formal seminar presentation. The choice of our topic followed an interest in work undertaken by the Hannah Research Institute on cream liqueurs. Independently the College was contacted by the Hereford Cider Museum Trust, who were interested in manufacturing a cream liqueur from a Calvados distillate. Consequently this became a prime objective of the project. For the academic year 1 982‐3 this project was awarded the Society of Dairy Technology cup, and the following is a brief summary of the final repor

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00546.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Commercially pasteurized, non‐homogenized full cream milk in 2‐pt white polyethylene (PE)‐coated cartons overprinted with blue, and in 4‐pt PE bottles was stored for 4 d in the dark or under white fluorescent light of 4000 1x, at a temperature of 7°C. The flavour of milks kept in the dark remained good, but exposure to light resulted in early off‐flavour development: cartoned milk was disliked by a flavour panel after about 17.5 h exposure and milk in the PE bottles after 9 h. Vitamins A and B2were stable in the milk during 4 d storage in the dark in both bottles and cartons, and in cartons exposed to light. In the bottled milks, light‐induced losses of these vitamins after 4 d were, respectively, 15% and 35%. but there was little or no loss before the development of light‐induced flavour. Loss of total vitamin C by day 4 was about 50% in the dark, irrespective of container. In the cartons exposed to light, 66% of the vitamin C was lost, while virtually none remained in the exposed, bottled milk. There was also a markedly greater loss of vitamin C in the bottled milk than in the cartoned milk at the time the flavour became unacceptable. The dissolved O2concentration dropped considerably in the bottled milk exposed to light, but only marginally in the cartons. There were small increases in dissolved O2in the dark in both type

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00547.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Reconstituted skimmed milk (10% TS) was ultrafiltered, and the permeate was concentrated threefold by reverse osmosis and then spray dried at different temperatures (145–195° C). The drying conditions had no effect on the moisture content or the major constituents of permeate powder. The powder was mainly lactose (85%) with 6.35460% ash. A small percentage of the lactose in the permeate powder was present as a‐lactose. Sodium, potassium and citrate were present in high concentrations nearly equivalent to their average percentage in skimmed milk. The calcium, magnesium and inorganic phosphorus contents of permeate powder were also determined. The thiamine, riboflavin and niacin contents of permeate powder averaged 0.445, 0.947 and 0.729 mg/100 g respectively. The drying temperatures had no effect on the vitamin contents of the powder. The permeate powder had average Fe, Zn, Mn and Cu contents of 94.7, 21.1, 3.1 and 9.5 Fg/100 g respecti

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00548.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

A pilot‐scale spray drier was converted to direct gas‐fired heating using natural gas to determine its effects on the chemical and physical properties of the skimmed milk powders dried by this technique. There were no significant differences in acidity, bulk density, solubility index and moisture content compared with the control samples (‘indirect’ heating of drier) during the course of 11 trials. The heated drying air (200°C) was analysed for the presence of NO + NO2, CO and CO2, and some increases at ppm levels in the nitrate (NO3‐) and nitrite (NO2‐) content of the milk powders were observed. Colour and flavour characteristics of the samples were

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00549.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

This paper deals with developments in concentrating and drying milk products during the 1970s and to the present. These developments are characterized by:‐ a considerable increase in both maximum and average capacity of milk spray dryers, as well as of total production capacity.‐ a tremendous increase in the number of milk‐based products being spray dried,‐ upgrading the quality of products both in retention of nutritive values and tailoring of functional properties,‐ a considerable improvement in the economy of production, and‐ the introduction of sophisticated instrumentation through microprocessors and computer control.The development of dryers with integrated fluid beds during that period are described in some detail. Two such types of dryer have been developed, the Compact Spray Dryer (CSD) and the Multi‐stage Dryer (MSD). The integrated fluid beds in these dryers are stationary (non‐vibrating) fluid beds having annular (CSD) and circular (MSD) shape, respectively, forming the base of the spray drying chambers. Apart from improved powder quality and production economy these dryers can also cope better with difficult products having high lactose and fat content.Finally, expected future trends for further development of milk drying technolog

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00550.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00551.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY