摘要:

The properties of cream liqueurs with either sorbitol or sucrose as the principal carbohydrate have been investigated in detail. Not only does the use of sorbitol modify the organoleptic properties of the liqueur but its use also promotes a significant increase in shelf‐life of the product. In addition, a simple one‐stage process for the manufacture of cream liqueurs is described and has been compared with a typical two‐stage tech

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02710.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

A new generation of inorganic ultrafiltration (UF) alumina membranes was tested on milk considering membrane porosity, UF pressure. duration of treatment. concentration factor, and ultrafiltrate flux. The experiments were carried out on whole raw milk at a low temperature to simplify the technology and to limit bacteriological growth while considerably reducing the cost of energy. Different modifications were studied to improve the UF process: pre‐remitting, enrichment of milk with calcium, and flow regime. The results indicate that it is possible to increase the ultrafiltrate flux considerably while maintaining a high level of retention of nitrogen compounds, thus opening the way to industrial application. A simple cleaning and sanitizing cycle ensures a longer live for this new alumina material and eliminates the technical and economical problems associated with current polymeric membrane

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02711.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02712.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Mature teleme cheese produced from ultrafiltered milk has the disadvantage of a sandy texture as well as a small difference in its traditional taste due to the incorporation of whey protein. Batches of cow's milk, 300 kg each, were concentrated in an ultrafiltration unit. The addition of 0.5 per cent sodium chloride and ripening of the milk with a lactic starter so that the pH was reduced to 6.2 before beginning the ultrafiltration improved substantially the texture and the taste of the cheese. The yield of the experimental cheese is approximately 9 per cent higher than that of the control.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02713.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The main characteristics of single‐product‐channel tubular heat‐exchangers for various applications in the dairy and fruit‐juice industry are reported, including construction details, heat transfer and pressure drop, mixing zone, deposit formation, and cleaning and sanitary

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02714.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The hygienic quality of milk can be assessed by counting bacteria and somatic cells and quantifying sediment. Membrane filtration can be used to concentrate these components before quantification. The DEFT count, which uses membrane filtration and eprfluorescent microscopy, is a new rapid. sensitive, inexpensive method for counting bacteria and somatic cells in milk. Its use should permit better control and management of supplies and reduce the risk of poor quality milk products arising from high bacterial counts in the raw material. A new method of measuring sediment in milk based on membrane filtration, microscopy, and TV image analysis is being developed at the NIRD.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02715.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

The milk quality control schemes operated on contractual and voluntary bases by the United Kingdom Milk Marketing Boards are discussed. These include schemes for compositional quality, hygienic quality, antibiotics. sediment, extraneous water, cell count, and brucellosis testing. In addition to the schemes for individual ex‐farm supplies, reference is made to the provisional standards for bulk tanker supplies which will come into effect in England and Wales in the near futur

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02716.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02717.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Taste panel data confirm that commercial preparations ofBacillus subtilisneutral proteinase can accelerate flavour development in Cheddar cheese without defect formation. The influence of the enzyme on the rate of ripening can be controlled by varying the cheese storage temperature. Fungal acid proteinase gives bitter cheese without enhancing typical flavour, even when used at concentrations corresponding to 5×and 25× less than the optimum neutral proteinase activity. Bacterial alkaline proteinase and broadspecificity proteinase produced bitter cheese but the latter enzyme also enhanced the intensity of typical flavou

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02718.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

Book reviewed in this article:From Little Acorns. A history of the A.P.V. Company Ltd. By G. A. DummettFood Control in Action. Edited by P. O. Dennis, J. R. Blanchfield, and A. G. Ward.Cheesemaking Practice. By R. Scott

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1982.tb02719.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY