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Reviews of the progress of dairy science shortages it represents a major scientific, technical and economic challenge to the world's dairy industry. One of the highlights of technological progress in the period of this review has been the rapid expansion of the Meleshin continuous buttermaking process in the U.S.S.R. According to Kostygov (1957), Deputy President of the National Committee of Dairying, the number of continuous buttermaking machines in use in Russia rose from 342 in 1955 to 664 in 1956 and to more than 1000 in 1957. The aim is to have 2000 machines in production by 1965. More than 50,000 tons of butter were made in Russia by the continuous process in 1956. Continuous buttermaking has not expanded in Western countries. In the U.S.A. and Canada a recent unofficial report placed the number of Gold'n Flow Machines in use at 30, with six Creamery Package plants. In Australia and New Zealand no continuous process is being commercially used for butter: the Australian New Way continuous buttermaking plant based on the double-centrifuge principle has, ironically, found commercial application only in the manufacture of margarine. Technological progress in the latter countries has mainly centred round the introduction and development of large stainless steel churns up to 100-box (2^-ton) capacity (Loftus Hills, 1957), mechanical bulk wrapping and packing of butter (Anon. 1957), and the increasing size and complexity of dairy factories (Jackson, 1958). New books coming within the field of the review included volume n in the series The Lipids: their Chemistry and Biochemistry by H. J. Deuel Jnr. (1955). This 919page volume dealing with the composition and metabolism of lipids in the animal organism has a 20-page section on the synthesis and composition of milk fat. A third and revised edition of the well-known Textbook of Dairy Chemistry. Vol. I. Theoretical by E. R. Ling (19566) appeared with enlarged sections on the composition and chemical reactions of butterfat. A revised and enlarged third edition of Hilditch's (1956) Chemical Constitution of Natural Fats was also published; it has sections on the component fatty acids and glyceride structure of cow milk fat as well as other animal milk fats. Two new textbooks on butter by well-known German authors were Mikrobiologie der Butter by K. J. Demeter (1956) and Die Butter by W. Mohr and K. Koenen (1958), the latter volume of 628 pages covering a wide range of practical and theoretical aspects of buttermaking. Reports of the third All-Union Conference of Dairying held in Moscow in 1953 and the fourth All-Union Conference held in 1956 were published in Russian in book form. The former, of 370 pages, was briefly reviewed by King (1958); the latter contains 90 papers in 472 pages and both volumes have a number of contributions on the chemistry and technology of butter and butterfat. The proceedings of the 14th International Dairy Congress at Rome in 1956 included 53 papers on the technical problems of buttermaking. Jack & Smith (1956) reviewed the chemistry of milk ...
Rennet coagulation of milk Heat coagulation of milk Effect of preheating on the heat cot tion of milk Evaporated milk. Gelation of concentrated Dried milk Instant milk. Frozen milk products Curd tension. milks igula PACK 113 113 117 102 Reviews of the progress of dairy science pH of milk, exist partly in dissolved and partly in insoluble or rather colloidal form, and, in fact, in close association with casein. As the influence of this type of salt on the properties of milk differs considerably according to the phase in which it is situated, a correct assessment of salt partition between serum and milk colloids is of primary importance. The dividing line between soluble and colloidal is admittedly tenuous and somewhat arbitrary, its exact position depending very much on the means employed to achieve the separation. For the milk salts, however, a fairly sharp separation is not unduly difficult chiefly because the insoluble or colloidal salts occur mainly in association with the relatively coarse colloidal micelles of casein. All modes of separation used must of course meet the requirement of not bringing about any alteration in the equilibrium between the dissolved and colloidal states; quite a variety of methods is available and in common use which fulfils this condition approximately. These include dialysis, ultrafiltration, high-speed centrifugation, and the use of caseincoagulating enzymes such as rennin. All of these methods have been used almost indiscriminately for the purpose both in earlier and more recent work. From a recent comparative study of these methods Davies & White (3) conclude that dialysis of milk (to which a little chloroform has been added as preservative) at 20 °C against a relatively small volume of water furnishes the most satisfactory procedure of separation, and that there is no reason for supposing that the diffusate obtained in this way does not truly represent the aqueous phase of milk. Dialysis at 3°C or so, commonly employed in earlier investigations, is less suitable, for reasons to be discussed later. Ultrafiltration of milk through cellophane at 20 °C and under a pressure of 38 cmHg is also satisfactory and gives a serum of very similar composition to the diffusate, though slightly lower in calcium, citrate and lactose. Use of higher pressures accentuates this disparity, presumably through a 'sieving' effect. Both 'centrifuge serum', prepared by centrifuging separated milk for 3 h at about 20°C and 50000g, and rennet whey differ from diffusate and ultrafiltrates in containing the serum proteins of the milk ('centrifuge serum' contains in addition a small amount of the colloidal calcium caseinate-phosphate complex, and rennet whey some products of casein proteolysis), but nevertheless they correspond well with the diffusate in salt composition except for a natural tendency to be slightly high in calcium. The basic similarity in composition of all these sera, so differently prepared, is strong presumptive evidence, say the authors, of the identity of composition of the diffusate pr...
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