ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00864.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00865.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

摘要:

SummaryThe Milk Service is a technical service responsible for:(1) Technical work arising out of the administration of Milk and Dairies Regulations, and the Milk (Special Designations) (Raw Milk) Regulations.(2) Providing advice to milk producers on the varied problems relating to the handling of milk on the farm. It performs much the same range of advisory work as previously carried out by milk advisory officers in the National Agricultural Advisory Service, other than work relating to the farm manufacture of milk products and questions relating to the chemical composition of milk.(3) Providing some fee‐paying services to small dairie

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00866.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00867.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00869.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

摘要:

SummaryThe spoilage of UHT milk filled into sterilized‐milk bottles and capped with Crown cork seals, into pasteurized milk bottles capped with aluminium foil, and into cartons has been investigated. Spoilage was determined by organoleptic examination, clot‐on‐boiling, and methylene blue reduction. When both types of bottle were filled cold, there was rapid spoilage and no improved keeping quality compared with pasteurized milk controls. Similar results were obtained with milk filled hot into pasteurized‐milk bottles. UHT milk filled cold into cartons had a slightly longer keeping quality than the pasteurized milk. Significant improvement in quality was only obtained by filling hot UHT milk into sterilized‐milk bottles and sealing the bottles with Crown seals. Spoilage was then about 40 per cent after six days at 22oC. (72oF.). Tentative identification of the spoilage bacteria showed thatBacillus cereuswas responsible for spoilage occurring within the first two to three days, and that corynebacteria were mainly responsible for spoilage occurring later. Experiments with sterile bottles and with ordinary bottles filled by hand suggested that contamination was arising about equally from the washed bottles and from the filling process. Con‐tamination from the bottles might be eliminated (for example by the introduction of a steaming stage) but it is unlikely that filler contamination caused by the entry of unsterile air could be eliminated without a drastic redesign of

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00870.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00871.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00872.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00873.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY

摘要:

As the fundamental object the Society is educational, the question of dairy education at various levels is of importance to members at the present time. The Editorial Board has therefore invited the Colleges to provide a progress report on the courses being held at their respective establishments

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1960.tb00874.x

出版商:Blackwell Publishing Ltd    

年代:1960

数据来源: WILEY