Food Science Commons^™

Uht Milk : Expanding The Market, Caroline Love, Ian Bell, Martin Robertson

Journal of the Department of Agriculture, Western Australia, Series 4

An increase in the export of UHT (Ultra Heat Treated) milk to Asian markets is potentially worth millions of dollars to the dairy inmdustry. This increase however, relies on the shelf life of UHT products being extended to nine months. Spoilage of UHT milk can be caused by bacterial spores which originate on-farm and are resistant to processing. Expansion in the UHT market therefore relies on a continued reduction in the number of these spores getting into raw milk. Caroline Love, Ian Bell and Martin Robertson report on the sources of spores entering milk on-farm and the control methods available.

Dairy Herd Recording, R D. Maughan, Frank Treasure

Journal of the Department of Agriculture, Western Australia, Series 4

Fifty-five percent or 320 of Western Australia's daity farmers participate in the dairy herd recording, the highest percentage of dairy farmers who use herd recording in any Australian State.

Herd recording provides the dairy farmer with an accurate measure and record of individual caw and hers performance. Information on milk, fat and protein production, the level of mastitis infection and breeding values assists the dairy farmer with his herd management and selection of cows. The herd recording facility is provided by the Herd Improvement Service and the fees are based on an annual herd fee and a lactation fee for …

Mastitis : Its Prevention And Control. 1. The Udder In Health And Disease, F C. Wilkinson

Journal of the Department of Agriculture, Western Australia, Series 4

This is the first of a series of four articles on mastitis which will appear in consecutive issues of the Journal of Agriculture.

This is an introductory article describing the cow's udder in health and disease.

Copper In West Australian Butter, D N. Tulloch

Journal of the Department of Agriculture, Western Australia, Series 4

A SURVEY was conducted throughout 1963 to determine the copper content of West Australian butter.

Samples were collected about three times monthly from each of the seven W.A. butter factories and examined in the Dairy Laboratory of the Department of Agriculture.

The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

THE report on the recent survey into milk composition carried out by officers of the Dairying Division of the Department of Agriculture will soon be available to all interested dairy farmers.

Variations In Cream Tests, J F. Brennan

Journal of the Department of Agriculture, Western Australia, Series 4

DURING the year dairy farmers are often concerned about variations in the butterfat test of cream they supply to the butter factory.

Why do these tests vary? Is the variation the fault of the farmer or the butter factory?

Tests For The Determination Of Milk Quality, H Maslin

Journal of the Department of Agriculture, Western Australia, Series 4

Foolproof tests devised to determine the quality of milk delivered to the factories can detect sub-standard milk with accuracy.

They have an important place in helping achieve a high standard of quality in our dairy products.

The Importance Of Rapid And Complete Milking, K Needham, W. G. Robinson

Journal of the Department of Agriculture, Western Australia, Series 4

COMPLETE withdrawal of milk from the udder as quickly as possible after the process of "let-down" has started, is an essential in good milking; management.

Water Cooling Towers : For Cooling Milk On The Dairy Farm, K Needham

Journal of the Department of Agriculture, Western Australia, Series 4

Experience on dairy farms where water cooling towers have been installed has shown that the quality and grading of milk and cream has been improved and maintained, particularly during the summer.

MOST defects in the quality of dairy produce can be attributed to the activity of micro-organisms which cause spoilage.

Cheese : As I Know It, E W H Maslin

Journal of the Department of Agriculture, Western Australia, Series 4

IT is probable that cheese was made accidentally in the first instance, by the carrying of milk in the stomachs of animals, when the milk clotting enzymes of the stomach converted the liquid milk into a junket or a solid mass.

Antibiotic Residues In Milk : The Farmer's Responsibility, N Ingleton

Journal of the Department of Agriculture, Western Australia, Series 4

THE LEVEL of antibiotic residues in commercial milk supplies has been steadily increasing over the past few years.

These residues find their way into the bulk milk as a result of milk from cows under antibiotic treatment for mastitis or other infections being included in the bulk milk for sale.