摘要:

Present knowledge of the occurrence of milk proteins, their isolation and composition, is reviewed and reference is made to the relationship of their physico‐chemical properties to their physiological function. The nature of genetic variants of milk proteins and their distribution is summarized and discussed. The importance of understanding milk protein interaction during processing treatments and their effect on the behavioural properties of milk and milk products is stresse

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00696.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The paper shows the importance to the dairy industry of protein testing and describes in brief the standard chemical methods for this process. A detailed description of the Kjel‐Foss Macro Automatic analyser incorporating the Kjeldahl manual analysis method is given and the development in the use of the dye‐binding method and its future is assessed. The Pro‐Milk Mk II, a simple piece of apparatus for the estimating of proteins in a process taking approximately 60 s, is described. The value of this instrument in protein determination in national milk recording is str

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00697.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The paper describes methods of analyses in direct determination of fat, protein and lactose. The Infrared Milk Analyser (IRMA) its fundamental component a double‐beam infrared spectrophotometer which compares the absorption of a milk sample at specific wavelengths is described in detail. Calibration of the IRMA is discussed and the comparison of infrared and chemical analyses show

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00698.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The paper describes the progress during the last decade of the production of edible casein from skim milk, later, calcium caseinate and calcium co‐precipitates. Various types of plant for commercial production of casein are evaluated. The process of precipitation is discussed in full, also the importance of efficient washing, pressing and drying. The manufacture of sodium caseinate is described and the physical problems and techniques in obtaining a solution of wet curd emphasized. The advantage of standardizing caseinate solutions for viscosity is stresse

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00699.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The significance of milk proteins in human nutrition is discussed in the light of the considerable advances in the understanding of their chemistry which have been made recently. In particular comparison is made of the effectiveness of milk proteins and those from other sources in fulfilling human requirements for essential amino acids and attention is drawn to the possible significance of the predominantly phospho‐protein character of milk proteins. Finally consideration is given to the use of milk proteins as the basic raw material for specialist preparations designed to meet nutritional requirementsincircumstances of abnormal protein metabolism and to possible ill effects to be expected from ingestion of milk protei

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00700.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The value of proteins and protein supplies with their utilization in present world‐wide conditions and the role of the milk industry in the production of all proteins of milk available for human consumption are discussed. The nutritional qualities of vegetable proteins and their physical characteristics, together with the problems concerning flavour and colour are considered. The paper shows the development of ‘single‐cell’ proteins as a source of protein and the advantages and disadvantages of production are assessed. Advances in the technology of separation and fractionation of proteins and the methods used are de

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00701.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

A survey of 231 samples from 11 brands of cream showed that the keeping quality of pasteurized cream depends on the development of both bacteriological and non‐bacteriological taints. The water agar test is suggested as a simple test that is able to predict bacterial spoilage and to identify correctly 95 per cent of those creams with a keeping quality at 5oC of not less than 14 days. Spoilage that developed within three days was due to bacterial action in only 57 per cent of the sample

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00702.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00703.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The activities of the Intervention Board in its executive role in relation to the dairy sector is outlined in detail. During the past two years the Board has been responsible for the operation of subsidies for consumer butter, social butter and animal feed, and these and other important aspects of market management are described. The impact of the Intervention Board upon the UK dairy trade, and also upon the consumer, is considered.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00704.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

Changes in breed structure have taken place in the Scottish dairy herd set against a background of a 10‐year decline in total cow and producer numbers. The detailed trends are discussed and related to insemination and milk recording statistics. The possibilities for further change are discussed as are the implications for cattle breeding and milk production in the next few year

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00705.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY