1. |
GENERAL MEETING |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 213-213
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00745.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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2. |
ENGINEERING ASPECTS |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 224-235
R. Seligman,
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00746.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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3. |
A SIMPLE TURBIDITY TEST FOR STERILISED MILK |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 236-237
R. Aschaffenburg,
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PDF (146KB)
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摘要:
SummaryThe application of the phosphatase test to sterilized milk is of limited value. In its place, a simple and rapid turbidity test is recommended which allows a clear distinction between posteurized and sterilized milk, and provides an easy means of ascertaining whether or not a sample of milk has been effectively heated to sterilization temperatures.
ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00747.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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4. |
SPORE‐FORMING THERMOPMLES IN STERILISED MILK |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 238-250
L. F. L. Clegg,
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PDF (2397KB)
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摘要:
SummarySpore‐forming bacteria can be found in a wide variety of substances, including soil. They will survive temperatures of commercial sterilisation of milk. As they are present in at least 8% of raw milk supplies (in West Midlands) there seems little hope of applying control measures on the farm. Lethal time temperature combinations run very close to those at which milk becomes markedly caramelised. In order to ensure that the coldest bottle in most sterilisers is heated adequately it would be necessary to overheat other bottles. Rapid cooling is thought to be the secret of avoiding caramelisation, and is certainly a means of preventing rapid growth of surviving spore‐forming thermophiles, but is less effective against spore‐forming mesophiles. It might be possible to effect control of all spore‐formers by flash heating in bulk to 125o‐130oC. (257o‐266oF.) for 1 min. or less, and to avoid caramelisation by immediate cooling to homogenising temperature, bottling and sterilising at low pressure. Before any general recommendation could be made this would have to be subject to exhaustive trial both in the laborator
ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00748.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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5. |
VISIT TO THE A.P.V. WORKS |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 251-253
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PDF (1652KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00749.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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6. |
THE FOOD VALUE OF MILK AND MILK PRODUCTS |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 254-263
J. A. B. Smith,
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PDF (1020KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00750.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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7. |
STERILISED MILK ‐ A BROAD OUTLINE |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 264-270
P. G. Keeling,
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PDF (756KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00751.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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8. |
SECTIONAL NOTES |
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International Journal of Dairy Technology,
Volume 3,
Issue 4,
1950,
Page 271-272
MR. E. B. Anderson,
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PDF (184KB)
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ISSN:1364-727X
DOI:10.1111/j.1471-0307.1950.tb00752.x
出版商:Blackwell Publishing Ltd
年代:1950
数据来源: WILEY
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