MILK the vital force: POSTERS Presented at the XXII International Dairy Congress, The Hague, September 29 – October 3, 1986

Front Matter....Pages i-xvii
Effectiveness of Different Models of Milk Collection....Pages 1-3
Improvement of Milk Production and Quality — FAO Project....Pages 4-6
 Milk Thermization at the Farm level in Italy ....Pages 7-8
Effects of Genetic Factors on Milk Yield Under the Conditions of Large-Scale Production....Pages 9-9
Efficacy of a ‘Cold Cleaning’ System for Farm Milking Plants....Pages 10-10
Simulator Evaluation of Hygiene in New Zealand....Pages 11-11
A Survey of Milking Machine Cleaning Practices in New Zealand....Pages 12-12
Higher Milk Yields and Improved Udder Health Through the Use of Automatic Milking Cluster Removers with Stripping Effect....Pages 13-13
Development of Dairy Industry in China....Pages 13-13
Rheologische Eigenschaften der Butter Je Nach der Fettzusammensetzung und den Herstellungsverfahren....Pages 14-14
The Influence of the Whey Protein Denaturation on the Flow Properties of Milk Ultrafiltration Concentrates....Pages 15-15
Properties of Coffee and Coffee Cream with Respect to Stability of Coffee Cream....Pages 16-16
Optimum Homogenizing Conditions for Creams with Different Fat Content....Pages 17-17
Whey Protein Denaturation and Deposit Formation at Hot Surfaces....Pages 18-18
A Centripuge with a New Method of Separated Solids Discharge....Pages 19-19
The Study of the Influence of Elementary Parameters of Homogenization Process on the Homogenization of Fat Phase Granules of Milk and Cream....Pages 20-20
Effect of Concentration of Some Milk Constituents on Heat Stability....Pages 21-21
Quality of Frozen Stored Taleggio Cheese....Pages 22-22
Optimizing the Butter Churning Process....Pages 23-25
Membrane Fouling in Ultrafiltration of Dairy Liquids....Pages 26-26
Extraction of Milkfat with Supercritical Carbondioxyde....Pages 26-26
The effect of protein association on rejection and osmotic pressure during ultrafiltration....Pages 27-27
The Klaro-Graph, an Automatic Device for Measuring Viscosity, Density and Heat Stability of Milk (Concentrates) at Temperatures up to 140°C....Pages 28-28
The (Ultra)-Pasteurisation of Whipping Cream: Effect on Cream Plug Formation....Pages 28-28
Heat Treatment of Whipping Cream: Fouling of the Sterilization Equipment....Pages 29-29
The Present Standard of Butter Processing and Buttermaking Equipment in Czechoslovakia....Pages 30-30
Study on the Butter Consistency....Pages 31-31
Verweilzeitverhalten in Plattenwarmeäustauschern....Pages 32-32
Influence of Ionic Strength on β-Lactoglobulin Permeability of Polysulphone Ultrafiltration Membranes....Pages 33-33
Improved and more economical operation....Pages 34-34
Modern Trends in UHT Process-Control....Pages 35-35
Muruhua Naifen—A Kind of Humanized Milk Powder in China....Pages 36-41
Survival and enzymic activity of Yersinia enterocolitica in refrigerated Ultra Heat Treated Milk....Pages 42-42
The Composition of the Free Fatty Acid Fraction in Milk, Cream and Butter....Pages 43-44
Milk Protein Polymorphism and its Effect on Composition and Technological Parameters....Pages 45-45
The Intensification — The improving purification process in sewage disposal plant....Pages 46-46
The Application of the Method of Determination of Water Trophic Potential in Dairy Water System....Pages 47-47
Fatty Acids of Czechoslovak Summer Butter Produced in 1968/1983....Pages 48-48
Production of UHT Sterilized Whey-Based Beveridges with Hydrolyzed Lactosa....Pages 49-49
The Influence of Direct and Indirect UHT Sterilization on The Hydroxymethylfurfural (HMF) Content in Milk....Pages 50-50
Partitioning of Substances Affecting Lipolysis in Milk....Pages 51-51
Adherence of Microbes to Conventional Containers....Pages 52-52
A Bench Technique for Evaluating the Cleaning Performance of General-Purpose Dairy Detergents....Pages 53-53
A Bench Technique for Evaluating the Cleaning Performance of Heavy Duty Alkaline Dairy Detergents....Pages 54-54
Casein Breakdown in Cheese by the Action of Liposome Entrapped Protease....Pages 55-55
Effect of Added Sodium Chloride on Turbidity Development in Cow’s Buffalo’s, Sheep’s and Goat’s Milks by Action of Milk Clotting Enzymes....Pages 55-55
The Break-Down of Porteins During Ripening of Cheese Prepared from Milk Treated with Hydrogen Peroxide....Pages 56-56
Effect of soluble salts on properties of rennet coagulated milk....Pages 57-57
Studies on The Ripening of Cheddar Cheese Made with Streptococcus lactis Lactose-Negative Mutants....Pages 58-58
Isolation and Some Properties of Low-Temperature-Active Proteinase from Commercial Cheddar Cheese....Pages 59-59
Effect of Formaldehyde and Lysozyme on Lactic Acid Bacteria During Grana Cheese Ripening....Pages 60-61
Production of Somborski Cheese by Ultrafiltration Method....Pages 62-65
Influence of Use of Glyceride Coating Materials on Proteolysis in Trapist Cheese....Pages 66-68
Investigations of Possibilities of Raising the Share of White Pickled Cheese for Processed Cheese Production....Pages 69-71
Purification and Caracterization of a Cell-Wall Protease from Streptococcus Lactis ....Pages 72-72
Production Methods for Danbo, Havarti and Danablu Cheese Made from Uf-Concentrated Milk....Pages 73-73
Growth and Acid Production of Lactic Streptococici in Ultrafiltered Milk....Pages 74-74
Accelerating the Ripening and Improving the Flavor of Emmenthal Cheese with Selected Lactobacillus Casei-Cultures....Pages 75-76
Use of Lysozyme for the Prevention of Butyric Acid Fermentation in Gouda Cheese. Limited Effect of the Enzyme....Pages 77-77
Effects of Temperature, Lactic Acid and Salt on Growth of and Acid Production by the Mesophilic Mixed-Strain Starter Bos....Pages 77-77
Quantification of Chymosin and Pepsin in Bovine and Calf Rennets....Pages 78-78
Complexity of the Native Cell Wall Proteinase of Streptococcus Cremoris HP and Purification of the Enzyme....Pages 79-79
pH-Induced Physico-Chemical Changes of Casein Micelles in Milk and Their Effect on Renneting....Pages 80-80
Propionbakterien bei der Herstellung der Käse vom Emmentalertyp....Pages 81-81
Proteinase und Peptidase der Brevibacterium Linens: Eigenschaften und Degradation der Bitteren Peptide in der Käsen....Pages 82-82
New applications of rennet mixtures in cheesemaking....Pages 83-83
The research of the new sorts of starter cultures for cheese manufacture....Pages 84-84
A Diffusion Model for Describing Sodium Chloride Movement During Salting of Cheese in Brine....Pages 85-85
The Effect of Milk Protein Genetic Variants on Cheesemaking....Pages 86-86
Influence of a Pre-Acidification in Making Saint-Paulin by Full-Concentration with Ultrafiltration....Pages 87-87
Fracture Properties of Gouda Cheese....Pages 88-88
Effect of Mechanical Pressure on the Syneresis of Rennet Curd....Pages 89-89
Physical and Chemical Characteristics of Goat Milk from Yugoslavia and its Capability of Coagulation....Pages 90-90
Ultrafiltration of Cheese Camembert Brine....Pages 91-91
Autolysis of lactic streptococci in milk....Pages 92-92
Accelerated Cheese Ripening with Debaryomyces Hansenii as an Additional Starter....Pages 93-93
A Kinetic Study of Ovomucin Inhibition on Chymosin....Pages 93-93
Mineral Content of Fresh and Semi-Hard Goat’s Cheese....Pages 94-94
Changes in the Nitrogen and Lipid Fractions of Cabrales Cheese....Pages 95-95
Contributin of S. Lactis Strains and Strain Micrococcus M-104 on Casein Degradation....Pages 96-96
The study on accelerated ripening period of sombor cheese in industrial conditions....Pages 97-97
Selected Lactic Cultures Improve White Cheese Hygienic Quality....Pages 98-98
“Chymotest-Uglich” — The New Standardization System for Rennet Reference Batches....Pages 99-99
Theoretical Aspects of Artificial Coverings’ Usage for Cheese Ripening....Pages 99-99
Structure-Mechanical Characteristics of Rennet Cheeses When Using the Process of Mechanical-Impulse-Treatment of Milk....Pages 100-100
Antagonistic Effects of Lactic Acid Bacteria on Enterobacteria....Pages 100-100
Starters: As a Means of Controlling Contaminating Organisms....Pages 101-101
Planning the Dairy Enterprise to Meet the Challenges of the Market....Pages 101-101
New Possibilities in Ice Cream Production by Incorporating Soya Isolate....Pages 102-104
Isolation and Characterization of a Wide Host Range Phage from a Mesophilic Starter Culture....Pages 105-105
Speciation of Selenium in Cow’s Milk....Pages 106-106
Oral Intake of Glucose plus Glucose and Erythrocyte Galactose-1-Phosphate in Man. — A Nutritional Evaluation of Hydrolyzed Lactose....Pages 107-107
Microbiological assay of antibiotics in Elgyptian Dairy products....Pages 108-108
Effect of Some Stabilizer Mixtures on the Physical and Organoleptic Qualities of Kahramanmaras Type Ice Cream....Pages 109-109
Nitrogen Distribution , Molecular Weight and Size of Casein Micelles in Awassi Sheep’s Milk....Pages 110-110
The Composition of Buffalo’s Milk in the Mosul Area....Pages 111-111
Effect of Stage of Lactation and Seasonal Variation on the Chemical Composition and Properties of Camel’s Milk....Pages 112-112
Comparative Studies on the Milk Contitutes of Human, Camel and Goat Milk....Pages 112-112
Why is it Difficult to Make Cheese from Camel Milk?....Pages 113-113
Manufacture of Khoa , an Indian Milk Product, by Reverse Osmosis....Pages 114-120
Impact of Milk Marketing Through Dairy Cooperatives....Pages 121-121
Efficient Milk Transportation System....Pages 122-122
Improving Dairy Plant Economy — Systems Analysis....Pages 123-123
Mongolian Traditional Milk Food Wurum—A Type of Hardend and Crisp Cream Layer Cake....Pages 124-126
Studies on Physiochemical Composition of Goats’ Milk....Pages 127-127
Continued Monitoring of Iobine Levels in Fresh Pasteurised Milk for the City of Adelaide, South Australia (Population 925,050)....Pages 128-128
Analytical Error Involved in the Milk Solid Content Measured by Heat Drying Method and a Proposal for the Improvement....Pages 129-129
Composition and Physicochemical Properties of Mastitic Milk with the Consideration of its Suitability for Processing....Pages 130-130
A Colorimetric Endotoxin Assay for the Assessment of the Bacteriological Quality of Milk....Pages 131-131
A Chromogenic Substrate Limulus Assay Applied to Raw Milk....Pages 132-132
Fouling QE Membrane during Ultrafiltration of Lactic Fermented Milk....Pages 133-133
Deposit formation on a ultrafiltration membrane during the concentration of lactic fermented milk....Pages 134-134
Effects on the Permeation of Solutes from Skimmilk and Ultrafiltration Permeate Through Reverse Osmosis Membranes....Pages 135-135
Effects on the Formation and Rinsing Behaviour of Protein Deposits from Skimmilk on Reverse Osmosis Membranes....Pages 136-136
Ultrafiltration of Soluble and Heat Precipitated Whey Protein Concentrates....Pages 137-137
Droplet Size in Sprays of Atomized Concentrated Milk....Pages 138-138
Recommendations for Minimizing Product Losses in Evaporators....Pages 138-138
The Viscosity of Whole Milk Concentrates....Pages 139-139
Improving the Dispersibility of Milk Powder....Pages 139-139
Effect of Alkali-Treated Rice Straw-Manure Silage on Milk Yield, Milk Composition of Holstein Cows....Pages 140-144
Les Possibilit’s D’Influencer la Teneur du Lait en Protéines par L’Alimentation....Pages 145-145
L’influence de la Rasse et de la Lactation sur la Teneur du Lait en Acides Aminés....Pages 146-146
Utilization of Urea/Molasses Liquid Feed (LF) as a Major Source of Nitrogen and Energy for Lactating Buffalo....Pages 147-147
Effect of Added Salts and Heat on the Properties of Supernatants Obtained by Milk Ultracentrifugation....Pages 147-147
Effect of season production and storage on the microbial coctent of ice — cream....Pages 148-148
The Study of the Influence of Thermic and Mechanical Processes on the Microstructure of Protein Phase of Dairy Products....Pages 149-149
Die Problematik der Bakteriophagen und die Nutzung eines Laktomediums in der ČSSR....Pages 150-150
The Influence of Lactation Period on the Fatty Acid Composition of Milk Fat....Pages 151-151
Polyacrylamide Gel Electrophoresys of Whey Proteins in Cheeses Made from Milk of Different Species....Pages 152-152
Biochemical studies on whey lipid substances....Pages 153-153
Comparison between Bioluminescent and Chemiluminescent Methods for Quality Control of Milk....Pages 154-155
Rapid Determination of Nitrate and Nitrite in Milk and Milk Products by Continuous Flow Injection Analysis....Pages 156-158
Determination of Milk Proteins by Immuno-Electrophoresis....Pages 159-162
Effect of Culture Medium Suppements on the Thiocyanate Tolerance of Staphylocuccus Hyicus Milk Isolates....Pages 163-163
The Effect of Carbon Dioxide on Growth and Enzyme Production by Pseudomonas Fluorescens B52....Pages 164-164
The incidence of Yersinia enterocolitica and Yersinia enterocolitica -like organisms in raw and pasteurized milk in Northern Ireland....Pages 165-165
Rapid Detection of Flavour Defects in Milk and Milk Products with an Automatic System for Purge-and-Cold-Trapping/Capillary Gas Chromatography....Pages 166-166
The Using of Isotachophoretic Analysis in Dairy Analytic....Pages 167-167
Transformations of Lactose during Thermal Treatments of Simulated Milk Ultrafiltrates....Pages 168-168
 31 p NMR Study of the Phosphorylated Compounds in Milk....Pages 169-169
Prediction of Shelf Life of UHT-Processed Milk through Viscosity Change....Pages 170-170
Butter Moisture —Reference Method....Pages 171-171
Determination of Fat and Total Solids in Flavoured Milk....Pages 172-172
A Simple Method for the Preparation of Methyl Esters of Free Fatty Acids of Ghee for Onward GLC Analysis....Pages 173-173
Proton-NMR-Relaxation Study of Water and Fat in Milk Products....Pages 174-174
Detection of Cows’ Milk Protein in Ripened Coat Milk Cheese, Using Isoelectric Focusing....Pages 175-175
Use of Inoculants and Enzymes as Grass Silage Additives....Pages 176-176
Effect of Heat Treatment on Quality and Shelf-Life of Yoghurt....Pages 177-177
Antimicrobial effect of zabady on yeast and coliforms....Pages 178-178
 Lactobacillus Acidophilus in the Gastroenteric Tract of S.Faecium -Treated Gnotoxenic Animals....Pages 179-179
Viability Duration of the Microbial Flora in Commercial Yogurt-Mixes with Different Lactic Acid Bacteria Species....Pages 180-180
Process alterations in shrikhand technology....Pages 181-181
Co 2 Production in Kefir by Torolopsis Sphaerica Immobilized Cells....Pages 182-182
Comparative Study of Polysaccharides Obtained from Kefir Grains and Produced by a Homofermentative Lactobacillus Species and Lactobacillus Kefir Isolated from Kefir Grains....Pages 183-183
Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria....Pages 184-184
Influence of β-Lactoglobulin Denaturation on Syneresis and Rheological Properties of Set-Style Nonfat Yoghurt....Pages 185-185
The Influence of Nitrates on Activity of Lactic Acid Bacteria....Pages 186-186
Die Gewinnung von Mutanten von Milchsäurebakterien mit einer er höhten Resistenz gegenüber Hemmstoffen und mit erhöhter antimikrobieller Wirksamkeit auf die unerwünschte gastrointestinelle Mikroflora....Pages 187-187
Live Lactobacilli Containing Yogurt is Effective in Stimulating Host’s Immunocompetence....Pages 188-188
La Viscosite Comme Evaluation de la Texture du Yaourt Brasse....Pages 189-190
Separation of Peptidases Using Fast Protein Liquid Chromatography (FPLC)....Pages 191-193
Partial Characterisation of a Cell Wall Associated Proteinase from Lactobacillus Bulgaricus....Pages 194-194
Effect of Pennet Level on Bitterness Development in Quarg....Pages 195-195
Acid Production of Mixed Culture of Lactobacillus Bulgaricus and Streptoccus Thermophilus in Skim Milk Retentates....Pages 196-199
Nutritional Aspects of Yogurt. I. Microbial Lactase Activity and Digestion of Lactose....Pages 200-200
Nutritional Aspects of Yogurt. II. Intestinal Absorption of Minerals....Pages 201-201
Stability and Activity of BD-Type Starter in Continuous Culture....Pages 202-202
Biologic Enrichment of Milk Products with Vitamins....Pages 203-203
Yogurt Made from Milk with Added Lactulose....Pages 204-204
Yoghurt from UHT Milk....Pages 205-205
Scanning Electron Microscopy of Indian Dairy Product — Dahi....Pages 206-206
L`étude des effets antibactériens de l´aflatoxine M 1 caracterise le comportement de souches Lactobacillus, ou résistents. L`alteration de la sensibilité des souches Lactobacillus est sous la dependance de l`effet concentration de l`aflatoxine M 1 Sensibilité de souches de lactobacillus sensibles et resistentes a l´aflatoxine M 1 .....Pages 207-207
Biological transformation of whey for obtaining refreshment drinks....Pages 208-208
Formation of Flavour and Aroma in Turkish Yoghurts....Pages 209-210
Organic Acids and Volatile Aroma Compounds in Goat’s Milk Fermented with Single Strains of Mesophilic Lactic Acid Bacteria....Pages 211-211
Cultural Milk Containing Viable Bifidobacteria....Pages 212-212
Kouuanlao—Traditional Royal Court Milk Junket of China....Pages 213-218
Production of Fatty Acids and Partial Glycerides from Milk Fat Triglycerides by Immobilized Candida Cylindrecea Lipase....Pages 219-219
The Effect of UHT Treatment on the Denaturation of Whey Proteins....Pages 220-220
Lactose Hydrolysis of Dairy Products....Pages 221-221
Hydrolysis of Milk Fat Triglycerides by an Immobilized Lipase....Pages 222-222
Enzymatic synthesis of new trisaccharide, isoraffinose, from a mixture of lactose and sucrose....Pages 223-223
Surface Tension of Whey Proteins Studied by a Drop-Volume Apparatus....Pages 224-224
Inter-Esterification of Butter Fat Solid Fraction/Rapeseed Oil Mixtures with Candida Cylindracae Lipase as Catalyst....Pages 225-226
Valorization of Phospholipids from Dairy by-Products....Pages 227-227
Whey Protein Concentrates as Binders in Salt Free Restructured Meats....Pages 228-228
Infant Formula Made from Milk and Soybean....Pages 228-228
The Application of Conductivity in the Milk Quality Testing in Czechoslovakia....Pages 229-229
Interlaboratory Comparison Programmes in the New Zealand Dairy Industry: Current Status....Pages 230-230
Monitoring of Fat Crystallisation....Pages 231-231
Hydrolysis of Lactulose and Lactitol with β -Galactosidases....Pages 232-232
The Effects of Proteases on the Swelling and Emulsifying Properties of Milk Proteins....Pages 232-232
Back Matter....Pages 233-233