摘要:

It is the hope of the Society of Dairy Technology that the following paper by the President of the Dairy Trade Federation, will be the forerunner of further papers of similar substance and interest to be given by prominent figures in all branches of the dairy industry, as well as in science and technology. (Editor's note.)

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00354.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.tb00355.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.tb00356.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.tb00357.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The future influence on the Netherlands legislation of the economic measures of the European Economic Community and the need for international harmonization and standardization is discussed. Regulations arising from the Food Act and those initiated by the Dutch dairy industry covering composition, quality, marketing and international treaties and agreements, are described in detail. Emphasis is laid on the importance of the various Inspection Institutes in Holland with their method of operation and stringent standards. Under the supervision of the State Government they are directed specifically to all dairy products. The future of the EEC Dairy‐technical regulations and their effect on the Dutch dairy industry is considered. (Editor's summary

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00358.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.tb00359.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

An integrated procedure for the rapid determination of total protein and heat treatment classification of skim milk powders by dye binding is described. Total protein values estimated by the Pro‐Milk were in good agreement with the macro‐Kjeldahl method; the correlation coefficient was +0–98 and the SD of the differences between the two methods was ±0.55, corresponding to a CV of ±1.52 per cent. Residual undenatured whey protein was measured by the Pro‐Milk difference (PMD) method on undiluted isoelectric filtrates. These were prepared by addition of acetic acid ‐ sodium acetate buffer to reconstituted skim milk powders. The undenatured whey protein levels thus determined correlated well with the ADMI Kjeldahl procedure. The reproducibility of the PMD method in our laboratory was ±0.010, and satisfactory reports on the reliability of the Pro‐Milk procedure have been received from industry. It is recommended that future heat treatment classifications of milk powders should be based on dye binding. Furthermore, it is proposed that milk powders should be heat classified according to the percentage of undenatured whey protein to total protein in the reconstituted milk and expressed as the whey protein ratio (WPR) of t

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00360.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.tb00361.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The paper outlines the position of the United Kingdom in relation to the production and marketing systems in the EEC. The structure of the dairy industry in the Community and points showing the distinction between the UK and other member states are discussed. The problems of import levies, intervention buying and the introduction of direct subsidies are considered. Tables giving comparative figures of the Nine with regard to average yields, production and deliveries, utilization and product consumption show the general marketing trend in the EEC. (Editor's summary.)

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00362.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The position of vegetable protein in the United Kingdom is briefly examined and soya protein products are shown to be of major importance. The production and uses of the various soya products are described and the nutritional properties of soya bean protein are compared with those of milk proteins.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00363.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY