摘要:

The MAFF South East Region in which the 1984 Society of Dairy Technology annual conference was held is first described very briefly. The host county of Kent is then described in greater detail. The urban influence, the geological and climatic attributes and the farming and horticulture of the county are all discussed. Mention is made of crop and livestock trends and levels and the effect of cooperation and marketing developments.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00528.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The way in which the changing structure of dairy farming is affecting hygiene on the farm is considered. Increasing herd size and automation of milking equipment have resulted in larger milking plants, which in turn have led to higher rates of milking and more complex plants to be cleaned. The three main sources of contamination in ex‐farm milk, that is the udder, teat surfaces and milking equipment, remain but new aspects within these areas need to be considered. The importance of detecting clinical mastitis. preparing cows for milking, cleaning equipment and cooling milk is discusse

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00529.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The method of milk collection from farms and distribution to receiving centres in Northern Ireland is described. Price adjustments based on total bacterial counts (TBCs) have led to an improvement in the bacterial quality of milk on the farm. Current data are quoted. The importance of collection procedures, and tanker design and cleaning, on the TBC of milk at the receiving centre is discussed. It is concluded that increases in TBC during collection and distribution are marginal ij the proper procedures are used.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00530.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

With the introduction of central testing in England and Wales, more frequent testing for chemical composition and antibiotics content has been possible, and total bacterial counts have taken the place of resazurin tests. The associated bonus and penalty payments have led to a steady reduction in the incidence of antibiotics in milk, a sharp drop in the mean somatic cell count and a vast improvement in hygienic quality.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00531.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Plant design has a major influence on the production of safe and unspoiled food. Hygienic design principles such as smooth surface and absence of crevices and dead spaces should be taken into account when designing process lines. Therefore the hygienic characteristics of equipment (cleanability, sterilizability, etc) must be known. Standardization of methods of testing the hygienic characteristics of equipment would greatly benefit both equipment manufacturers and food processors. It is suggested that a committee should be formed to draft such standards.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00532.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

CIP systems are now used in almost all sires and types of dairy plant. The history of this development is outlined and the major design influences are set out. The merits of the various types of CIP system in use currently are explained, as are the alternative component options now available. Consideration is given to the engineering principles and other factors that influence the cleaning efficiency of CIP systems. notably the commercial constraints which often determine design decisions. The influence of control equipment on CIP design has been significant and will continue to provide the main springboard for developments in the future.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00533.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

The techniques and equipment for the production of fruit juices and non‐carbonated drinks, and for the production of carbonated drinks, are describe

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00535.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY

摘要:

Concentrated suspensions of a denatured protein‐fat complex were prepared by centrifugation of whey which had been heated in acid conditions. Significant improvements in cheese yield were obtained on adding the concentrate to milk for cheesemaking before renneting. A maximum increase in yield of 7% was attained in manufacturing Cheddar cheese which satisfied the legal requirements for moisture content. No consistent texture or flavour defects were evident in the cheese during the first jive months of maturatio

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1985.tb00536.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.tb00538.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.tb00539.x

出版商:Blackwell Publishing Ltd    

年代:1985

数据来源: WILEY