Milk industry

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

Jptt Kokai Tokkyo Koho JP 57,200,159 (Dec. 8,1982) (to Kyodo Milk Industry Co., Ltd. Ayugawa Taizo). 

An even simpler and perhaps more effective approach to the problem might be application of the resazurin test as applied in the milk industry for indirect estimation of bacterial population. Proctor and Greenlie (34) have suggested this application, and Wolford (38) has worked with it in a limited way. The test is based upon a color change involved in the reduction of the dye. The time required for reduction decreases with increase in bacterial numbers. Intensive investigation of this method and its application with respect to increasing its sensitivity, and correlation of reaction rates with bacterial population and quality characteristics of the product, might be of considerable value. 

Lactose Abbadi et al. [22] have studied the oxidation of lactose, a co-product of the milk industry, on PtBi/C catalyst at pH 7. Lactobionate was formed transiently and subsequently converted into 2-keto-lactobionate with a final yield of... 

One could say that good news for the consumer is also good news for a dairy producer. This is correct for the entire milk industry because the disposition of diese 4000 loads of milk may not mean anything, but for the individual dairy producer this is a disaster. For example, how could die milk producer explain this to his banker, tell his insurance company he contaminated a load of milk, discuss the matter with his wife, inform his veterinarian, share diis information with his employees, or inform his milk buyer The list could go on. 

Calculated from metric tons produced and converted to pounds milk equivalent with factors 21.2 lb of milk/pound of butter, 10 lb/lb of cheese and 11 lb/lb of NFDM. Percent of production calculated by dividing total pounds of milk product by total pounds of milk produced x 100 (Milk Industry Foundation, 1981). rfProduction figures do not total 100% because other milk products (frozen desserts, condensed, etc.) are not included, and there is an overlap of milk used for both butter and nonfat dry milk, as well as whey butter from cheese. 

Milk Industry Foundation. 1981. Milk Facts. Milk Industry Foundation, Washington, D.C. 

Roadhouse, C. L. and Henderson, J. L. 1950. The Market Milk Industry. McGraw-Hill Book Co., New York,... 

Biggs, D. A. 1964. Infra-red analysis of milk for fat, protein, lactose and solids-not fat. Conv. Proc. Milk Industry Foundation 1964, 28-34. 

Henderson, J. L. 1971. The Fluid-Milk Industry, 3rd ed. AVI Publishing Co., Westport, Conn. 

Hydrolysis of beta-D-galactosidic linkage of lactose milk (Industrial scale) [2]... 

In this context, the Morinaga Milk Industry (Japan) developed and commercialized a very low fat spread using membrane emulsification technology [59, 60]. The advantages in the production of low-fat spreads made the process one of the first... 

Mahaut, M., Korolczuk, J. 2002. Effect of homogenisation of milk and shearing of milk gel on the viscosity of fresh cheeses obtained by ultrafiltration of coagulated milk. Industries Alim. 

Figure 7 A considerable improvement as far as capacity is concerned is obtained by the use of tubular coils placed in the liquid to be evaporated. Large amounts of heating surface can be concentrated in a small space and this type of pan is still used to a large extent in the sugar and milk industry. Figure 8 shows the Eeilly...

Turkarslan, S., Yigit, D.O., Aslan, K., Eroglu, I and Giindiiz, U. (1998). Photobiological hydrogen production by Rhodobacter sphaeroides O.U. 001 by utilization of waste water from milk industry, in Edited by Oskar R. Zaborsky, Plenum Press, London, 151-156. 

Associations in the food and related industries collect data on everything from soup to nuts, including potato chips, pineapples, sauerkraut, and a host of other products. For example, the Milk Industry Foundation, whose main office is in Washington, D. C., assembles data on production, consumption, and sales of milk, fluid milk products, and cottage cheese for its membership. 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

Sucrose is as effective as trehalose at 400 mM. This is an important result for the milk industry to obtain culture starters since sucrose is less expensive than trehalose. 

Filter Papers used in this study were obtained from Advantec Co. (Japan) and the milk powder is the product of Morinaga Milk Industry Co. (Japan). 

The condensed milk manufacturing business can be built up only in the best favored dairy sections. IJunziker says that where the milk supply drops below 15,000 pounds daily, the profitable manufacture of condensed milk becomes impossible. It is also necessary to have daily delivery of milk at the plant the same as in the market milk industry. 

In meat production, different problems of a sensorial character are particularly encountered. For example, the wastes (the blood, parts of animal bodies and further wastes) rapidly decompose, resulting in a strong smell. Pathogenic microorganisms can also enter the atmosphere, which may lead to a propagation of different infections. Similar problems may also be encountered in the milk industry, in the course of an inefficient waste treatment. 

Milk is one of the oldest constituent of human nutrition. Raw milk is, however, frequently unsafe for human consumption. The basic function of the dairy and milk industry is the transformation of this perishable product into a hygienic one, for widespread consumption. However, the evolution of the milk industry requires new markets for milk and its derivatives. We should now consider milk as a source of ingredients to fulfil the needs of food, pharmaceutical and even cosmetic industries. To take advantage of the rich potential of milk, we must first optimize the techniques for isolation of its constituents. Secondly, we must characterize these constituents in an attempt to evaluate their potential for utilization. The physical chemistry of milk constituents is our main interest, and, as a first step. We have concentrated our efforts on milk caseins. 

---