ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02751.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02752.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02753.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

The principles of powder production are reviewed. Special mention is made of advances in drying technology which allow the properties of powder to be tailored to specific end use.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02754.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Product development is the response to both commercial pressures and the generation of new ideas. While accident can lead to new ideas and approaches to problems, the development work must depend on the application of expert knowledge from a range of disciplines.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02755.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

The extent to which the pattern of milk utilization in the United Kingdom differs from that in the rest of the European Community (EC) is examined. It is concluded that the differences are not as great as is often assumed. There is, however, a distinct lack of variety in two sectors of the UK industry – cheese and fresh products. In both cases this reflects the nature of the market rather than any lack of enterprise in the industry. The importance of the liquid milk market in the UK has been accepted as the principal justification for the continuation of the Milk Marketing Boards under EC law. The preeminence of the UK in this respect has been declining in relation to the rest of the EC. but there is no immediate threat to the existence of the MMB system because of this. A response is made to assertions that the UK milk pricing system inhibits the development of higher value outlets and greater variety. These allegations are rejected as without foundation and the contrary argument advanced that the MMB system, with its jlexibility and easy access by dairies to milk supplies. provides an ideal base for the stimulation of product developmen

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02756.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02757.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

The legal requirements for heat treatment and composition of ice cream are discussed. Details of the necessary components of ice cream and their functions are given, together with the contribution of milk and milk products. The important stages in manufacture are outlined and examples of recent developments in the industry are included.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02758.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

When halloumi and mozzarella cheese are made from normal recombined milk, neither product exhibits the characteristic stretch and melt behaviour of the fresh milk cheeses. The present study demonstrates that this problem may be overcome either by using low homogenization pressures to prepare the recombined milk or by coating the fat in the recombined milk emulsion with phospholipid and homogenizing at the usual pressure. The influence of homogenization of milk on the properties of the cheese is discussed in terms of a polymer network model.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02759.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Most indicator systems used in estimation of residence time are not compatible with food usage The food colours carbon black and copper chlorophyll were found to give satisfactory absorption properties without causing interaction problems when used in milks, cream and ice cream mixes for determination of residence times in a pilot‐scale plate heat exchange

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1990.tb02760.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY