摘要:

SummaryThe use of calf rennet substitutes in cheese manufacture will increase because of costs linked with the availability of calf vells on the world market and the development of new cheese making processes such as ultrafiltration. The development of recombinant DNA techniques for chymosin production will also have an impact on the traditional calf rennet market when rennet manufacture by this method has been perfected. Further research into the secondary action of rennet during cheese maturation will also lead to a better understanding of how rennet can influence the flavour and textural characteristics of various cheese.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01696.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01697.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01698.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

A technique has been developed for the production of Cheddar‐type cheese of intermediate (25%) and low (16%) fat content. The development of flavour and texture in these cheeses was monitored over a six‐month maturation period. At the lower level of fat, the cheese did not develop adequate Cheddar flavour, and the cheese was over‐firm. At the intermediate level of fat, a mild Cheddar flavour was produced, and the texture imp

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01699.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Beginning with a summary of United Kingdom attitudes to the European Community, this article compares the performance of the UK dairy producers and companies with that of other member states, before considering major differences in the national markets, especially as far as the products and consumer habits are concerned. While keeping social and political influences in its sights, the article focuses unashamedly on 1992 and concludes that the UK is not as well placed as other member states to take advantage of the single market.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01700.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Direct gas‐fired heating experiments were carried out during spray drying of milk using a ‘low‐NOx' burner in order to minimize contamination of the drying air by the combustion products in the flue gases from the burner. The burner, model CXA (Urquhart Engineering Co Ltd, England) was of the ‘excess air’ type, and was fuelled by natural gas. There was no significant difference between the mean values of the nitrate content of the skim milk powders produced by direct firing, electrical heating and the factory produced (indirect heating) sample. Only with nitrite content (NO2) was there a significant difference between the direct gas fired (0.811 ppm NO2‐) and the factory (0.460) samples, but the range of values encountered was very small (0.24–1.68). Direct gas‐fired heating using the low NOxburner did not contribute to the levels of N‐nitrosodimethylamine (NDMA) detected in the test powders when compared to the levels found in the control samples (trac

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01701.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

Factors affecting the composition of fluid interfaces in dairy systems are assessed from a physicochemical viewpoint. Attention is directed towards recent developments in understanding time‐dependent and competitive aspects of the adsorption of milk proteins and small‐molecule surfactants at oil‐water and air‐water interfaces. Experimental results are described for various casein and whey protein systems. The relationship between adsorption behaviour and the ease of formation and stabilization of dairy emulsions and foams is discussed with reference to model systems and commercial dairy p

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01702.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

The problems caused by fouling are outlined, and recent work to understand the processes of fouling reviewed. Fouling is a two‐stage process: the reactions governing the first stage are unclear, but the second stage appears to be governed by protein aggregation in the bulk fluid. The use of a computer model for fouling in simulating heat exchanger behaviour is described: it is possible to select an exchanger with an optimal fouling response. The need for accurate fouling and cleaning kinetics is stressed, and the role of a process monitor outline

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01703.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1989.tb01707.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY