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Articles 1 - 5 of 5
Full-Text Articles in Food Microbiology
Uht Milk : Expanding The Market, Caroline Love, Ian Bell, Martin Robertson
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.
Ethoxyquin For The Control Of Scald Of Granny Smith Apples, Frank Melville
Ethoxyquin For The Control Of Scald Of Granny Smith Apples, Frank Melville
Journal of the Department of Agriculture, Western Australia, Series 4
WEST AUSTRALIAN Granny Smiths are prone to the storage disorder superficial scald, which can appear after as little as 3 1/2 months storage.
Control measures are now available, the most recent development being the use of the chemical scald inhibitors, ethoxyquin and diphenylamine.
Mastitis : Its Prevention And Control. 1. The Udder In Health And Disease, F C. Wilkinson
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.
Tests For The Determination Of Milk Quality, H Maslin
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.
Water Cooling Towers : For Cooling Milk On The Dairy Farm, K Needham
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.