Nghiên cứu sữa part 2

Meissner's corpuscle Tactile discs Free nerve endings Sebaceous gland Smooth Dermis Epidermis muscle Hair End bulbs of Krause Nerve ending Subcutaneous Padnian fat corpuscle wound hair Duct of Ruffini ItNMt gland ending Figure 3.8 Composite diagram of the skin in cross-section Tactile sensations are transmitted from the variety of nerve endings, for example, the free nerve endings and the tactile discs in the epidermis, and the meissner corpuscles, end bulbs of Krause, Ruffini endings, and pacinian corpuscles in the dermis (Reproduced with permission from ref 35.) Swiss style strawberry yogurt were added With the exception of a few war years, the contest has been held annually Fifty-nine schools have fielded teams with as many as 33 participating in 1956 ' 37 Several regional collegiate contests are also held each year At the high school level, the Future Farmers of America conducts an annual state and national dairy foods evaluation contest These have served to give thousand of students training in the recognition of dairy product defects, their causes, and control Many other food industries have developed their *'expert" tasters resources These experts obtained experience through the years and were charged wih the responsibility of determining the material blend or judging the quality of raw materials They also judge the quality of finished product and identify sources of problems and suggestions for correction when the products are less than perfect These experts include the perfumers, flavorists, brew masters, wine makers, and coffee and tea tasters In most of these industries, such as the dairy industry, scorecards and point systems have been developed to help set standards.38 With the growth of the food industry and the expansion of product lines within companies, it has become almost impossible to have dependable expert judges of all products It has been necessary to develop sensory evaluation systems that are more universally applicable Sensory evaluation of foods in general with methodology appropriate for either consensus or statistically sound evaluation of foods began to develop in the 1940s and 1950s at the U.S Army Quartermaster Food and Container Institute in Chicago.39'40 Development began also in the private sector The Arthur D Little Company pioneered descriptive analysis by developing a Flavor Profile Method that uses a consensus of a small group of people who are trained to the product in a way that is universally applicable The single expert was replaced with five or six trained people.41 The University of California at Davis began to offer courses on sensory evaluation in the 1950s The literature at that time reflects significant development in the application of sensory evaluation Discrimination tests were developed by Boggs and Hansen,42 Girardot et al.,43 and Peryam et al.39 Ranking and hedonic scales began to be used for consumer acceptance information Committee E-18 of the American Society for Testing Materials, the Food and Agriculture Section of the American Chemical Society, the European Chemoreception Organization, and the Sensory Evaluation Division of the Institute of Food Technologists got involved by organizing activities focusing attention on sensory evaluation and measurement of flavor and publishing information assisting the food industry in application of the new techniques.40 These methods are all applicable to dairy product evaluation 3.2.2 Affective Testing Affective testing is acceptance testing Its objective is to determine the degree of consumer acceptance or preference for a product Usually it is determined relative to a product such as an existing product, or an acceptable successful product The ideality of certain easily understood attributes can be judged by consumers using their concept of ideal as the standard Hedonic scales are used to rate the degree of liking of products An example of a nine-point hedonic scale is shown in Figure 3.9 There are a wide variety of hedonic or liking scales that can be and have been used Recommended scales are balanced with an odd number of choices, with the middle choice being neutral "Neither like nor dislike." Choices above neutral are positive, with the top being "Like extremely" and the choices below neutral being negative and balanced with those above and the bottom being "Dislike extremely." The data can be treated parametrically, yielding means and standard deviations Liking of products can be compared using the t test or analysis of variance (ANOVA) Parametric treatment assumes that data are distributed normally and that intervals on the scale are equal There has been considerable discussion about the validity of these assumptions but the practical value of this approach continues to be demonstrated The data can be converted to preference or ranking and analyzed binomially.40'44'45 Another affective tool is preference testing Panelists have the opportunity in preference testing to tell which of two samples they prefer (paired comparison) or Please check a box indicating your feeling about this product Like extremely Like very much Like moderately Like slightly Neither like nor dislike Dislike slightly Dislike moderately Dislike very much Dislike extremely Figure 3.9 An example of the nine-point hedonic scale The subjects indicate to what extent they like or dislike the sample by checking a box by the most correct statement Please check a box indicating your feeling about the moistness/dryness of this product Much too moist Slightly too moist Just about right Slightly too dry Much too dry Figure 3.10 An example of a Just-about-right scale The purpose of the judgment is to establish how close to ideal a product is in an easily understood attribute The subject checks the box by the statement that best describes his or her feelings about the correctness of the level of that attribute to rank more than two samples in order of preference It is important that each sample is tasted first and last its share of the time to avoid order bias Analysis of the paired comparison test utilizes binomial statistics Tables are available giving the number of subjects that must prefer one sample given a certain number of participants for the preference to be significant.46 When ranking is used, tables and formulas are available showing the rank sum difference required for significantly different ranking given the number of samples compared and number of panelists used 47 An effective tool to determine the ideality of easily understood attributes is the Just-about-right scale This is the three- or five-point scale with "Just about right" being the middle response with balanced descriptors of the attribute extremes going up and down from ideal (Fig 3.10) Stone suggests two methods of analyzing the data to determine if each product deviates significantly from ideal and one method to determine if the samples deviate from one another in ideality.40 One involves using the binomial table of Roessler et al (p = 0.5, two-tailed) to determine if the number of judgments on one side of ideal is more than can be explained by chance.46 The number of nonideal judgments is n and the number on one side of ideal is found in the column under the appropriate confidence level The appropriate type of panelist for all affective tests is a "naive" consumer, one who has no knowledge of the objective of the comparison or the technology involved in making the products The subjects may be screened to be representative of the demographics of a certain target consumer group Trained panelists who are used in descriptive or discrimination tests should not be used because of their analytical approach which may bias affective judgments.40 3.2.3 Discrimination Testing Discrimination testing is a very useful sensory evaluation tool that enables one to determine if a perceived difference exists between two products Often it is preliminary to other types of testing If no perceived difference exists, it is not necessary to determine which one is preferred or what the difference in the descriptive characteristics are.40 If a development objective is to have no perceived difference, this test can establish that the objective has been met and subsequent sensory testing may not be necessary There are several methods that may be used to establish whether there is a perceived difference Methods include paired-comparison, duo-trio, and triangle tests The paired comparison test is a two-sample test with the task being to determine whether the products are the same or different, or it may be to choose which of the two samples has more of a particular attribute When the subject is asked if the products are the same or different, it is important that half the panelists receive samples that are the same and half receive samples that are different In interpreting the data, the number of correct choices are compared with the number of correct selections that can be explained by chance When the assignment is to indicate which sample has more or less of a certain attribute, it is assumed that the subject recognizes that attribute in the product It is important that the attributes be simple and easily recognizable If the number of correct selections if greater than can be explained by chance, one can conclude that the samples are different Interpretation involves binomial statistics A table and formula for the significant number of correct judgments is published by Roessler et al.46 The correct table and formula would be those where the probability of being right by chance in one selection is one in two (p = 0.5) It is a one-tailed test The tail of interest is being correct more frequently than can be explained by chance The other tail not of interest is being wrong more frequently than can be explained by chance Protection against a type I error (finding difference when none exists) is selected by selecting the column with the appropriate a An a of 0.05 would allow for a 5% chance of a type I error.48 The duo-trio test was developed by Peryam and Swartz as a way to minimize the number of comparisons that have to be made.39 The subject is given a reference sample and two coded samples One of the coded samples is the same as the reference sample The subject is asked to indicate which sample is the same as (or different from) the reference In variations of the test, the reference sample may be removed after it is tasted to force the use of memory for comparison Reliance on memory decreases the sensitivity of the test The same sample may be used as the reference through the entire test, or each sample may take its turn as the reference It is important that the order of tasting the two samples be rotated so that each sample is tasted immediately after the reference with equal frequency The data are evaluated using the same formula and tables as for paired comparisons.46 The probability of being correct on one decision is one in two (p = 0.5) and interest is in one tail (being right more frequently than can be explained by chance) The most frequently used discrimination test is the triangle test It was initially developed by a beer company.49 In this test, the panelist is presented three coded samples Two are the same and one is different The panelist evaluates all three and determines which one is different or which two are most alike This test requires more tasting than the others Three pairs are compared in making the judgment Again binomial statistics are used to evaluate the results The probability of being right by chance (p) in one selection is one in three and it is a one-tailed test (the probability of being wrong more frequently than is explained by chance is the tail that is not of interest).40 The table and formula provided by Roessler et al are used to determine when the frequency of correct selection exceeds chance.46 Subjects for discrimination tests should like the product, be familiar with the test procedure, have frequent practice with the test, have a record of exceeding chance in choosing correctly in previous tests, and have no specific knowledge about the samples.40 The number of panelists used should be no more than 40 and may be as few as 12 to 15 Too many panelists will result in significant differences when the differences are very subtle and of no practical importance Too few will allow for a large type II error (finding no difference when difference exists).30'48 It is important to guard against unintended differences For example, it is easy to have slight temperature, serving amount, piece shape or size, or color differences that are not intended Panelists are playing a game and will look for any clues that will reveal the different sample If a conclusion is reached, due to inadvertent hints that samples are different when they are not, the results can be misleading and expensive Further development or costly consumer or descriptive testing may be mandated 3.2.4 Descriptive Analysis Descriptive analysis is the process of developing a total sensory description of a product In its complete form it involves identifying each flavor, aroma, and textural quality detectable in the product and quantifying each The time sequence of the detection of the qualities can also be included in the profile Affective judgments as to the desirability of the sensory qualities are generally not a part of descriptive analysis It is important that the panel members are highly trained to recognize all of the qualities of the product and to use a standardized terminology to describe them Developing and proving a descriptive panel requires skill on the part of the leaders, and dedication, time, patience, and attention to detail on the part of panel leaders and panelists 30 ' 40 Several methods of descriptive analysis have been developed Three that represent the development of descriptive analysis and slightly different philosophies are the Flavor Profile, Texture Profile, and Quantitative Descriptive Analysis (QDA) The Flavor Profile method was developed by Arthur D Little, Inc in the late 1940s A small panel of four to six trained judges analyze a product's perceived aroma and flavor qualities, and their order of detection, intensity, and aftertaste They also assess the degree to which various flavor or aroma characteristics fit together and their appropriateness in the product and call this characteristic amplitude.41'50 Prospective panelists are screened for their ability to detect and discriminate tastes and odors Their interest and availability and ability to work with a group are assessed in a personal interview Selected panelists are trained with product examples that represent the extremes of the different qualities that may be encountered Product is made with a variety of ingredients and processes to produce a wide variety of product In the actual evaluation session, trained panelists first evaluate a product individually while seated together around a table The results are reported to the panel leader who leads a discussion that results in a consensus profile More than one sample can be profiled in a session but they are done one at a time without tasting back and forth Once a panel is trained, profiles can be obtained easily 10 ' 40 General Foods developed the Texture Profile method to for texture analysis what the Flavor Profile method had done for flavor and aroma 51 " 53 It was different from flavor profiling in that the terminology for different texture qualities was standardized (Table 3.2) The anchors used to standardize the scales were also predefined Odd numbered categorical scales for each quality were developed Later quality descriptors were added for semisolid foods, beverages, 54 ' 55 and skin-feel products.56 Prospective panelists are screened based on interest, availability, and attitude They are further selected on the basis of ability to discriminate known textural differences in the product to be tested They are introduced to the principles involved in the product to be tested An evaluation of a product after the panel is trained involves independent evaluation by each panelist using one of a number of possible scales, then the generation of a panel verdict The verdict may be obtained by discussion and group consensus similar to the method for obtaining a flavor profile or by statistical analysis of the data Quantitative Descriptive Analysis was developed to overcome weaknesses in the descriptive test previously described It was designed to be responsive to flavor, aroma, and texture simultaneously, to be applicable to a broad range of products, to be quantitative in evaluation of panelists' qualifications and in development of profiles, to use a small number of panelists, and to have flexible panel-generated terminology Subjects are qualified before participation They must be available and be users of the product class They must demonstrate ability to perceive differences within the class of products and to articulate those differences The terms used to describe qualities may be available from previous work If so, the panel learns and experiences the definitions of all the qualities If not, the terms describing the qual- Table 3,2 RELATIONSHIP BETWEEN TEXTURAL PARAMETERS AND POPULAR NOMENCLATURE Mechanical Characteristics Primary Parameters Hardness Cohesiveness Popular Terms Secondary Parameters Brittleness Chewiness Gumminess Viscosity Elasticity Adhesiveness Soft, firm, hard Crumbly, crunchy, brittle Tender, chewy, tough Short, mealy, pasty, gummy Thin, viscous Plastic, elastic Sticky, tacky, gooey Geometrical characteristics Class Examples Particle size and shape Particle shape and orientation Gritty, grainy, coarse, etc Fibrous, cellular, crystalline, etc Other Characteristics Primary Parameters Moisture content Fat content Popular Terms Secondary Parameters Oiliness Greasiness Dry, moist, wet, watery Oily Greasy Reproduced with permission from ref 52 P l e a s e m a r k this line in a position that indicates how w e a k / f i r m you feel this yogurt body to b e Extremely weak Extremely firm Figure 3.11 An example of a horizontal line scale used by descriptive panelists to indicate the strength of a particular flavor or aroma quality The subjects marks the position of the line that describes the intensity of the quality ities are selected and defined by the panelist as they train Reference materials that are examples of the qualities are used to aid in definition of qualities When evaluating actual product, if new qualities are found, the panel reconvenes to define and train on that quality Scales used are horizontal lines of a consistent length with word descriptors at or near the ends (Fig 3.11) Intensity always increases from left to right and the subject marks the line at a position that is appropriate for the intensity of the quality Evaluation during training and on actual product is done individually Aftertaste Bitterness Aroma Malt Flavor Sweet Crunch (final) Sour Crunch (initial) Figure 3.12 Visual display of the sensory characteristics based on the results of a Quantitiative Descriptive Analysis (QDA) test For each characteristic, the relative intensity increases as it goes further from the center (Reproduced with permission from ref 40.) and usually in isolated sensory booths to ensure independent analysis Replicate samples are included so that ANOVA can be applied to evaluate the panelists' consistency as well as to statistically compare the intensity of qualities of the different samples The panelists who are best able to replicate themselves on all the qualities and who agree best with the rest of the panel on each of the qualities are best qualified to evaluate product Usually between and 12 qualified subjects constitute a panel The product QDA profile is a listing of the qualities and the means for each of those qualities Significance of difference between samples in each quality is obtained by ANOVA.40 Multiple-range tests are applied to establish the significance of differences between multiple samples Profiles of individual samples can be shown in a number of formats A "spider web" format is shown in Figure 3.12 Each quality is depicted as a "spoke" of a wheel with its length being indicative of the intensity of the quality With the ends of the "spokes" connected, a shape is formed that is distinct A change of intensity in one attribute produces a readily distinguishable difference in shape 3.3 Application of Sensory Analysis to Dairy Products The system for evaluating dairy products for defects was developed long before the generally applicable tools of affective, difference, and descriptive analysis These Next Page newer generally applicable tools are as useful for dairy products as they are for other foods and are essential when sensory information needs to be quantified for research purposes Any treatment of sensory analysis of dairy products without their mention would be incomplete The remainder of this chapter, however, will focus on evaluation of dairy products for defects or judging of dairy products This ability, although not designed for statistical analysis or research, is still very useful to dairy product manufacturers, enabling them to recognize defects, identify causes and take corrective action 3.3.1 The Philosophy of Judging of Dairy Products Judging of dairy products is related to descriptive analysis It is similar in that flavor (including aroma), texture, and appearance can all be evaluated It is similar too in that the names of the qualities and their definitions are standardized The quality terms and definitions have evolved over the years with USDA and industry "experts" involved and a committee of collegiate coaches, who serve as the American Dairy Science Committee on Dairy Product Evaluation, periodically modifying the terms and definitions It is different from descriptive analysis in that normal ideal base qualities of the products are not identified and only the defects are noted The judges score the products on flavor, texture, and appearance Score ranges are established for each defect Defects that are indicative of serious problems have lower score ranges than less serious defects Higher scores in that range are given if the defect is slight and scores at the lower end of the range are given when defects are pronounced In the event of multiple defects, the score is based on the defect that would result in the lowest score In that way, scoring takes into account the magnitude and seriousness of the defects as determined by these "experts." No attempt has been made to tie the scores to consumer acceptance of the products 3.4 Descriptive Sensory Defects of Dairy Products 3.4.1 Fluid Milk and Cream 3.4.1.1 Introduction Fluid milk is the material from which all other dairy products are made Defects in milk will cany over into those products so it is important that these defects be recognized first Coaches of collegiate judging teams spend a generous amount of time on fluid milk because the defects of milk are closely related to the resulting defects in products, and because "doctoring" milk to simulate the defects is relatively easy A wide variety of fluid milk and cream products are available A listing of products is shown in Table 3.3 Complete evaluation of fluid milk can include examination and scoring of a sediment disk, evaluation of the package, storage temperature, and bacteria count.5 Table 3.4 shows flavor defects that can be found in milk and the range of scores that can be assigned A score card that includes all these important defect descriptors is shown in Figure 3.13 It is based on a possible 25 Previous Page newer generally applicable tools are as useful for dairy products as they are for other foods and are essential when sensory information needs to be quantified for research purposes Any treatment of sensory analysis of dairy products without their mention would be incomplete The remainder of this chapter, however, will focus on evaluation of dairy products for defects or judging of dairy products This ability, although not designed for statistical analysis or research, is still very useful to dairy product manufacturers, enabling them to recognize defects, identify causes and take corrective action 3.3.1 The Philosophy of Judging of Dairy Products Judging of dairy products is related to descriptive analysis It is similar in that flavor (including aroma), texture, and appearance can all be evaluated It is similar too in that the names of the qualities and their definitions are standardized The quality terms and definitions have evolved over the years with USDA and industry "experts" involved and a committee of collegiate coaches, who serve as the American Dairy Science Committee on Dairy Product Evaluation, periodically modifying the terms and definitions It is different from descriptive analysis in that normal ideal base qualities of the products are not identified and only the defects are noted The judges score the products on flavor, texture, and appearance Score ranges are established for each defect Defects that are indicative of serious problems have lower score ranges than less serious defects Higher scores in that range are given if the defect is slight and scores at the lower end of the range are given when defects are pronounced In the event of multiple defects, the score is based on the defect that would result in the lowest score In that way, scoring takes into account the magnitude and seriousness of the defects as determined by these "experts." No attempt has been made to tie the scores to consumer acceptance of the products 3.4 Descriptive Sensory Defects of Dairy Products 3.4.1 Fluid Milk and Cream 3.4.1.1 Introduction Fluid milk is the material from which all other dairy products are made Defects in milk will cany over into those products so it is important that these defects be recognized first Coaches of collegiate judging teams spend a generous amount of time on fluid milk because the defects of milk are closely related to the resulting defects in products, and because "doctoring" milk to simulate the defects is relatively easy A wide variety of fluid milk and cream products are available A listing of products is shown in Table 3.3 Complete evaluation of fluid milk can include examination and scoring of a sediment disk, evaluation of the package, storage temperature, and bacteria count.5 Table 3.4 shows flavor defects that can be found in milk and the range of scores that can be assigned A score card that includes all these important defect descriptors is shown in Figure 3.13 It is based on a possible 25 260 Pearce, K N., and J E Kinsella 1978 Emulsifying properties of proteins: evaluation of a turbidimetric technique / Agric Food Chem 26:716-723 261 Waniska, R D., J K Shetty, and J E Kinsella 1981 Protein stabilized emulsions: effects of modifications on the emulsifying activity of bovine serum albumin J Agric Food Chem 29:826-831 262 Shimizu, M., T Takahashi, S Kaminogawa, and K Yamauchi 1983 Adsorption onto an oil surface and emulsifying properties of bovine as 1-casein in relation to its molecular structure J Agric Food Chem 31:1214-1218 263 Mita, T., E Iguchi, K Yamada, S Matsumoto, and D Yonezawa 1974 Dispersion state of proteinstabilized emulsions Effect of sodium chloride on stability of oil-in-water emulsions / Texture Studies 5:89-96 264 McWaiters, K H., and M R Holmes 1979 Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flours / Food Sci 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R., and N C Wright 1934 The heat coagulation of caseinogenen The role of phosphorus cleavage Biochem J 28:1336-1345 318 Belec, J., and R Jenness 1962 Dephosphorylation of casein by heat-treatment In caseinate solution / Dairy Sci 45:12-19 319 Hindle, E J., and J V Wheelock 1970 The release of peptides and glycopeptides by action of heat on cow's milk / Dairy Res 37:397-405 320 Alais, C, N Kiger, and P Jolles 1967 Action of heat on cow K-casein Heat caseinoglycopeptides J Dairy Sci 50:1738-1743 321 White, J C D., and D T Davies 1966 The stability of milk proteins to heat Objective measurement of heat stability of milk / Dairy Res 33:93-102 322 Josephson, R V., E L Thomas, C V Morr, and S T Coulter 1967 Relation of heat-induced changes in protein-salt constituents to astringency in milk systems / Dairy Sci 50:1376-1383 323 Wilson, H K., and E O Herreid 1961 Photomicrographs of milk protein particles / Dairy Sci 44:552-553 324 Carroll, R J., M P Thompson, and P Melnychyn 1971 Gelation of concentrated skimmilk Electron microscopy study / Dairy Sci 54:1245-1252 325 Riiegg, M and B Blanc 1978 Influence of pasteurization and UHT processing upon the size distribution of casein micelles in milk Milchwissenschaft 33:364-366 326 Creamer, L K., G P Berry, and A R Matheson 1978 The effect of pH on protein aggregation in heated skim milk N Z / Dairy Sci Technol 13:9-15 327 Fox, P F., M K Harper, V H Holsinger, and M J Pallansch 1967 Effects of high-heat treatment on stability of calcium caseinate aggregates in milk J Dairy Sci 50:443-450 328 Morr, C V 1973 Protein aggregation in conventional and ultra high temperature heated skimmilk / Dairy Sci 52:1174-1180 329 Morr, C V 1975 Chemistry of milk proteins in food processing J Dairy Sci 58:977-984 330 Fox, P F., and P A Morrissey 1977 Reviews of the progress of dairy science: the heat stability of milk J Dairy Res 44:627-646 331 Brown, R J 1988 Milk coagulation and protein denaturation In N P Wong, R Jenness, M Keeney, and E H Marth (eds.), Fundamentals of Dairy Chemistry, 3rd edit., pp 583-608 Van Nostrand Reinhold Co., New York 332 Rose, D 1961 Variations in the heat stability and composition of milk from individual cows during lactation J Dairy Sci 44:430-441 333 Rose, D 1961 Factors affecting the pH sensitivity of the heat stability of milk from individual cows J Dairy Sci 44:1405-1413 334 Tessier, H and D Rose 1964 Influence of /c-casein and /3-lactoglobulin on the heat stability of skimmilk / Dairy ScL 47:1047-1051 335 de Wit, J N and G Klarenbeek 1981 A differential scanning calorimetry study of the thermal behavior of bovine /3-lactoglobulin at temperatures up to 16O0C / Dairy Res 48:293-302 336 Harwalkar, V R 1980 Measurement of thermal denaturation of /3-lactoglobulin at pH 2.5 J Dairy Sci 63:1043-1051 337 Harwalkar, V R 1980 Kinetics of thermal denaturation of /3-lactoglobulin at pH 2.5 J Dairy Sci 63:1052-1057 338 Bemal, V., and P Jelen 1985 Effect of calcium binding on thermal denaturation of bovine a-lactalbumin J Dairy Sci 67:2452-2454 339 Pearce, R J 1983 Thermal separation of /3-lactoglobulin and a-lactalbumin in bovine Cheddar cheese whey Aust J Dairy Technol 38:144-149 340 Pearce, R J 1987 Fractionation of whey proteins IDF Bulletin 212:150-153 341 Pierre, A and J Fauquant 1986 Industrial process for production of purified proteins from whey Le Lait 66:405-419 342 Nakai, S and E LiChan 1985 Structure modification and functionality of whey proteins: quantitative structure-activity relationship approach / Dairy Sci 68:2763-2772 343 de Wit, J N 1990 Thermal stability and functionality of whey proteins J Dairy Sci 73:36023612 344 Mulvihill, D M., and M Donovan 1987 Whey proteins and their thermal denaturation: a review Irish J Food Sci Technol 11:43-75 345 Morr, C V 1987 Effect of HTST pasteurization of milk, cheese whey, and cheese whey UF retentate upon the composition, physicochemical, and functional properties of whey protein concentrates / Food Sci 52:312-317 346 Mangino, M E., L M Huffmann, and G O Regester 1988 Changes in hydrophobicity and functionality of whey during processing of whey protein concentrates / Food Sci 53:1684—1686, 1693 347 Novak, A 1992 Milk protein concentrate IDF Special Issue 9201:51-66 348 Jelen, P 1992 Pressure-driven membrane processes: principles and definitions IDF Special Issue 9201.7-14 349 Cheryan, M 1986 Ultrafiltration Handbook Technomics Publishers Co., Lancaster 350 Rousseau, R W (ed.) 1987 Handbook of Separation Process Technology John Wiley & Sons, New York 351 Schweitzer, P A (ed.) 1988 Handbook of Separation Techniques for Chemical Engineers, 2nd edit McGraw-Hill, New York 352 Porter, M C (ed.) 1990 Handbook of Industrial Membrane Technology Noyes Publishers, Park Ridge 353 Olesen, N., and F Jensen 1989 Microfiltration: the influence of operating parameters on the process Milchwissenschaft 44:476-479 354 Pedersen, P J 1992 Microfiltration for the reduction of bacteria in milk and brine IDF Special Issue 9201:33-50 355 Pearce, R J., S C Marshall, and J A Dunkerley 1992 Reduction of lipids in whey protein concentrates by microfiltration: effect on functional properties IDF Special Issue 9201:118-129 356 Mohr, C M., D E Engelgau, S A Leeper, and B L Charboneau 1989 Membrane Applications and Research in Food Processing Noyes Data Corporation, Park Ridge 357 de Boer, R., J and Hiddink 1980 Membrane processes in the dairy industry Desalination 35:169-192 358 Kosikowski, F V 1986 Membrane separation in food processing In W C McGregor (ed.), Membrane Separations in Biotechnology, pp 201-254 Marcel Dekker, New York 359 Gregory, A G Desalination of sweet-type whey salt drippings for whey solids recovery IDF Bulletin 212:38-49 360 Roy, D., J Francoeur, L Blanchette, and D Minier 1990 Demineralization d'un lactose*rum de'prote'ine' par ultra-osmose Brief Comm & Abstr Posters Proc XXII International Dairy Congress, p 485, Montreal 361 Jelen, P 1978 Physico-chemical properties of milk and whey in membrane processing / Dairy Sci 62:1343-1351 362 Kelly, P M., B S Horton, and H Burling 1992 Partial demineralization of whey by nanofiltration IDF Special Issue 9201:130-140 363 Puham, Z 1992 Standardization of milk protein content by membrane processes for product manufacture IDF Special Issue 9201:23-32 364 Maubois, J.-L., and G Mocquot 1971 Preparation du fromage a partir de pre*-fromage liquide obtenu par ultracentrifugation du lait Le Lait 51:495-534 365 Mahaut, M., J.-L Maubois, A Zink, R Pannetier, and R Veyre 1982 Elements de fabrication de fromage frais par ultrafiltration sur membrane de coagulum de lait Technique Laitiire 961:9-13 366 Emstrom, C A., and S K Anis 1986 Properties of products from ultrafiltered whole milk Proc IDF Seminar, pp 21-30 Atlanta 367 Lelievre, J and R C Lawrence 1988 Manufacture of cheese from milk concentrated by ultrafiltration J Dairy Res 55:465-478 368 Lawrence, R C 1989 The use of ultrafiltration technology in cheesemaking IDF Bulletin 240:1-15 369 Pedersen, P J and N Ottosen 1992 Manufacture of fresh cheese by ultrafiltration IDF Special Issue 9201:67-76 370 de Boer, R., and J P J M Koenraads 1992 Incorporation of liquid ultrafiltration—whey retentates in dairy desserts and yogurts IDF Special Issue 9201:109-117 371 Green, M L., K J Scott, M Anderson, M C A Griffin, and F A Glover 1984 Chemical characterization of milk concentrated by ultrafiltration / Dairy Res 51:267-278 372 Srilaorkul, S., L Ozimek, B Ooraikul, D Hadziyev, F Wolfe 1991 Effect of ultrafiltration of skim milk on casein micelle size distribution in retentate / Dairy Sci 74:50-57 373 Schmidt, D G 1980 Colloidal aspect of casein Neth Milk Dairy J 34:42-64 374 Hallstrom, M., and P Djemek 1988 Rheological properties of ultrafiltered skim milk Effects of pH, temperature and heat pretreatment Milchwissenschaft 43:31-34 375 Mistry, V V 1989 Thermal inactivation characteristics of alkaline phosphatase in ultrafiltered milk / Dairy ScL 72:1112-1117 376 Renner, E and M H Abd El-Salam 1991 Application of Ultrafiltration in the Dairy Industry Elsevier Applied Science, London 377 Korolczuk, J., J.-L Maubois, and J Fauquant 1986 In Milk, The Vital Force, pp 123-153 XXII Int Dairy Congress, The Hague 378 Mortensen, B K 1985 Recent developments in the utilization of milk proteins in dairy products Milk Proteins 1984 In Int Congress Milk Proteins, pp 109-119 Luxembourg 379 de Wit, J N., G Klarenbeek, and E Hontelez-Backx 1983 Evaluation of functional properties of whey protein concentrates and whey protein isolates Isolation and characterization Neth Milk Dairy J 37:37-49 380 de Wit, J N., G Klarenbeek, and M Adamse 1986 Evaluation of functional properties of whey protein concentrates and whey protein isolates Effects of processing, history, and composition Neth Milk Dairy J 40:41-56 381 de Wit, J N., E Hontelez-Backx, and M Adamse 1988 Evaluation of functional properties of whey protein concentrates and whey protein isolates Functional properties in aqueous solution Neth Milk Dairy J 42:155-172 382 Hugunin, A G 1987 Applications of UF whey proteins: developing new markets IDF Bulletin 212:134-144 383 Morr, C V 1992 Improving the texture and functionality of whey protein concentrate Food Technol 46(1):110-113 384 Morr, C V., and E A Foegeding 1990 Composition and functionality of commercial whey and milk protein concentrates and isolated: a status report Food Technol 44(4): 100-112 385 de Wit, J N., G Klarenbeek, and R de Boer 1978 A simple method for the clarification of whey Int Dairy Congress; E 919-920 386 Merin, V., S Gordin, and G B Tanny 1983 Microfiltration of sweet cheese whey N Z / Dairy Sci Technol 18:153-160 387 Piot, M., J C Vachot, M Veaux, J.-L Maubois, and G E Brinkman 1987 Ecre"mage et e*puration bacte"rienne du lait entier cru par microfiltration sur membrane en flux tangentiel Technique Laitiere & Marketing 1016:42-26 388 Maubois, J.-L., G Brule", and P Gourdon 1981 Ultrafiltration of whey: optimization of technology and utilization of permeate Technique Laitiere 952:29-33 389 Fauquant, J., A Pierre, and G Brule 1985 Clarification of acid casein whey Technique Laitiere & Marketing 1003:37-39 390 Harris, J L., M A Pecar, and R J Pearce 1989 Effect of the processing equipment on protein functionality in the concentration of cheese whey by ultrafiltration Aust J Dairy Technol 78-81 391 Whitaker, J R 1977 Enzymatic modification of proteins applicable to foods In R E Feeney, and J R Whitaker (eds.), Food proteins: Improvement Through Chemical and Enzymatic Modification, pp 95-155 Adv Chem Ser 160 ACS, Washington, D.C 392 Woo, S L and T Richardson 1983 Functional properties of phosphorylated /3-lactoglobulin J Dairy Sci 66:984-988 393 Morr, C V 1984 Production and use of milk proteins in food Food Technol 38:39-48 394 Kester, J J and T Richardson 1984 Modification of whey proteins to improve functionality / Dairy Sci 67:2757-2774 395 Arai, S., and M Watanabe 1988 Emulsifying and foaming properties of enzymatically modified proteins In E Dickinson and G Stainsby (eds.), Advances in Food Emulsions and Foams, pp 163-188 Elsevier Applied Science, London 396 Turgeon, S 1991 Amelioration des Proprietes Interfaciales et Emulsifiantes dun Concentre de Lactoserum par Traitement Enzymatique etlou Thermique Ph.D Diss., Universit6 Laval 397 Kinsella, J E and D M Whitehead 1988 Emulsifying and foaming properties of chemically modified proteins In E Dickinson and G Stainsby (eds.), Advances in Food Emulsions and Foams, pp 189-220 Elsevier Applied Science, London 398 Meisel, H and H Frister 1989 Chemical characterization of biocative peptides from in vivo digests of casein J Dairy Res 56:343-349 399 Fiat, A.-M., S Levy-Toledano, J P Caen, and P Jolles 1989 Biologically active peptides of casein and lactotransferrin implicated in platelet function / Dairy Res 56:351-355 400 Migliore-Samour, D., F Floc'h, and P Jolles 1989 Biologically active casein implicated in immunomodulation / Dairy Res 56:357-362 401 Chiba, H., F Tani, and M Yoshikawa 1989 Opioid antagonist peptides derived from /c-casein / Dairy Res 56:363-366 402 Nabet, P., F Belleville-Nabet, and G Linden 1991 Les peptides a activite" physiologiques Facteurs de croissance dans Ie lait et Ie lactoserum Le Lait 71:225-239 403 Coste, M., and D Tome" 1991 Les peptides a activite* physiologiques Activite morphinomime"trique et immunostimulante Le Lait 71:241-247 404 Maubois, J.-L 1988 Nouvelles utilisations des ingredients laitiers In Nouvelles utilisations du lait Colloque STELA, pp 149-184 Quebec 405 Sanderson, W B 1988 Utilisations des ingredients laitiers dans les charcuteries In Nouvelles utilisations du lait Colloque STELA, pp 1-12 Quebec APPENDIX Product Listing This appendix lists alphabetically those products and services most commonly used by the dairy and food industries Under each product or service, this appendix provides the names of companies that provide those products and services The address and a description of each company are provided in the Appendix of Volume III The data have been reproduced from the 1992/1993 Directory of Membership Products and Services, copyrighted by the Dairy and Food Industries Supply Association, Inc Reproduced with permission Advertising: Alimentos Procesados Magazine; The Cheese Reporter Pub Co., Inc.; Putman Food Group; Food Engineering Magazine; Food Products & Equipment Mag.; Sweetheart Packaging, Inc.; Your Favorite Producers, Inc Air Curtains: Heritage Equipment Co.; The King Company; Spraying Systems Co.; Superior Industries of Nebraska; Westcoast Engineering Co Air Eliminators: Accurate Metering Systems, Inc.; The Clark Reliance Corporation; Marlen Research Corporation; Sani-Matic Systems; Scherping Systems; The Schlueter Company Food Ingredients, Inc.; IDEXX Laboratories; Minnesota Valley Testing Labs.; Nelson-Jameson, Inc.; SmithKline Beecham Animal Health; Weber Scientific Architects (Licensed/AIA): Edward A Bonelli & Associates; Grand Rapids Cabinet Company; Hertel, Johnson, Eipper & Stopa; Hixson Architects/Engineers; Knight/P.M.D Inc.; Lizardos Engineering Associates, PC; Mead & Hunt; Schipke Engineers, Inc.; Shambaugh and Son, Inc.; Simons-Conkey; Superior Industries of Nebraska; Sverdrup Corporation; Tecton Contracting Corp.; United Engineers & Constructors Architectural, Related Services: Air S y s t e m s : ACUair Air Systems; Aquionics, Inc.; Automatic Inspection Systems Ltd.; Balston, Inc.; GEA Wiegand; The King Company; Lizardos Engineering Associates, PC; Mondomix Holland B V.; Nu-Con Equipment; Rite Coil, Inc.; Stoelting, Inc.; Sullair Refrigeration, Inc.; Zander Filter Systems, Inc Antibiotic Detection: Charm Sciences Inc.; Dairy and Food Labs, Inc.; Flockton Analytical Management Inc.; Gist-brocades Edward A Bonelli & Associates; Hertel, Johnson, Eipper & Stopa; J A I Engineers; Knight/P.M.D Inc.; Mead & Hunt; The Omega Company; Schipke Engineers, Inc Aseptic Pkg Equipment/ Components: Accurate Metering Systems, Inc.; Alloy Products Corp.; Aquionics, Inc.; Astec; Automation Packaging, Inc.; Autoprod Inc.; Robert Bosch Corp.; Combibloc, Inc.; DASI Industries, Inc.; Dover Brook Associates; DuPont Canada Inc.; Ensopack Ltd.; ERCA; Fleming Packaging Corp.; FR Manufacturing Corp (FranRica); Great Lakes Corp.; Hassia U.S.A., Inc.; Len E Ivarson, Inc.; The King Company; King Engineering Corp.; Liqui-Box Corporation; MicroPure Filtration; Milliken Packaging; Pall Corporation; Purity Packaging, Ltd.; Remy L.C.; Sasib Corporation of America; Scholle Corp.; Seepex US, Inc.; Serac Inc.; Spartanburg Steel Products, Inc.; Tetra Pak Inc.; Thielmann Container Systeme GmbH; TMCI Industries, Inc.; White Knight Pkg Corp.; Wisner Manufacturing Corp.; Zander Filter Systems, Inc Aseptic Processing Equipment High Acid: Alfa-Laval Food & Dairy Group; APV Crepaco, Inc.; Astec; Autoprod Inc.; Cherry-Burrell Process Eqpmt Div.; DASI Industries, Inc.; Ensopack Ltd.; Feldmeier Equipment, Inc.; FR Manufacturing Corp (FranRica); Heerema Company; Int'l Machinery Exchange, Inc.; Liqui-Box Corporation; Marlen Research Corporation; Mondomix Holland B V.; Paul Mueller Company; Sanchelima International Inc.; Scott Turbon Mixer, Inc.; Serac Inc.; Spartanburg Steel Products, Inc.; Stephan Machinery Corp.; Stork Food Machinery, Inc.; TCIBRETCO, Inc.; Terlet N.V.; Tuchenhagen North America, Inc.; Walker Stainless Equip Co Inc.; Waukesha Fluid Handling; Wisner Manufacturing Corp Juice: Alfa-Laval Food & Dairy Group; Astec; Ensopack Ltd.; FR Manufacturing Corp (FranRica); Int'l Machinery Exchange, Inc.; Liqui-Box Corporation; Spartanburg Steel Products, Inc.; Stephan Machinery Corp.; TMCI Industries, Inc.; White Knight Pkg Corp.; Zajac Equipment Supply Cherry-Burrell Process Eqpmt Div.; DASI Industries, Inc.; Dover Brook Associates; Ensopack Ltd.; Feldmeier Equipment, Inc.; FR Manufacturing Corp (FranRica); G/H Products Corp.; Heerema Company; Int'l Machinery Exchange, Inc.; Liqui-Box Corporation; Marlen Research Corporation; Mondomix Holland B V.; Paul Mueller Company; Remy L.C.; Rossi & Catelli SPA; Sanchelima International Inc.; Scott Turbon Mixer, Inc.; Spartanburg Steel Products, Inc.; Stephan Machinery Corp.; Stork Food Machinery, Inc.; TCIBRETCO, Inc.; Terlet N.V.; Walker Stainless Equip Co Inc.; Waukesha Fluid Handling; White Knight Pkg Corp.; Wisner Manufacturing Corp Auctioneer: Michael Fox Auctioneers, Inc Bacterial Detection: bioMe*rieux Vitek, Inc.; Consolidated Laboratories, Inc.; Dairy and Food Labs, Inc.; Dover Brook Associates; Flockton Analytical Management Inc.; Foss Food Technology Corp.; Minnesota Valley Testing Labs.; NASCO International, Inc.; The National Food Laboratory, Inc.; Nelson-Jameson, Inc.; Promega Corp.; Radiometer America, Inc.; 3M Microbiology Products; VICAM SCIENCE TECHNOLOGY; Weber Scientific B a g - I n - B o x : ADCO Manufacturing, Inc.; Alfa-Laval Food & Dairy Group; Bonar Plastics, Inc.; Robert Bosch Corp.; Erie Crate & Mfg Co.; FR Manufacturing Corp (FranRica); General Films, Inc.; Hayes Machine Company, Inc.; Heat and Control, Inc.; International Dairy Equipment; Jefferson Smurflt Corporation; Liqui-Box Corporation; Parish Manufacturing, Inc.; Scholle Corp Bagging Equipment & Supplies: Low Acid: Alfa-Laval Food & Dairy Group; APV Crepaco, Inc.; Astec; Robert Bosch Corp.; Damrow Company, Inc.; DuPont Canada Inc.; DYCO; Eskimo Pie Corp.; Hassia U.S.A., Inc.; Ideas in Motion, Inc.; Minigrip/Zip-Pak Inc.; Niro Hudson, Inc.; Purity Packaging, Ltd.; Sanchelima International Inc.; Viskase Corporation; Zorn Packaging, Inc Belting: KVP Systems, Inc.; Texas Rubber Supply, Inc.; Wright Rubber & Gasket Co Blending & Batching Equipment Liquid: A & B Process Systems Corp.; Accurate Metering Systems, Inc.; Amer Ingredients/Breddo Likwifier; Beaver Metals Inc.; Bran & Luebbe, Inc.; BS&B Safety Systems, Inc.; Chemicolloid Laboratories Inc.; Chemineer Kenics; DSI Process Systems; ESE Inc.; Feldmeier Equipment, Inc.; Flowdata, Inc.; Fowler Products Co.; The Foxboro Company; FR Manufacturing Corp (FranRica); Gelber Industries; GOAVEC; Groen; Hartel Corp.; Heerema Company; Invalco; Kistler-Morse Corp.; Maselli Measurements, Inc.; Micro Motion, Inc.; Mondomix Holland B V.; Paul Mueller Company; Penberthy; Precision Stainless, Inc.; Repete Corp.; S J Controls, Inc.; Scherping Systems; Scott Turbon Mixer, Inc.; Seepex US, Inc.; R D Smith Company, Inc.; Stephan Machinery Corp.; TCI-BRETCO, Inc.; Terlet N.V.; Tuchenhagen North America, Inc.; The Van Tone Company; Walker Stainless Equip Co Inc Liquid/Powder: A & B Process Systems Corp.; Accurate Metering Systems, Inc.; Alfa-Laval Food & Dairy Group; Amer Ingredients/Breddo Likwifier, APV Crepaco, Inc.; BS&B Safety Systems, Inc.; Chemicolloid Laboratories Inc.; DSI Process Systems; ESE Inc.; The Foxboro Company; Gelber Industries; GOAVEC; Groen; Hartel Corp.; Heerema Company; Heritage Equipment Co.; Kistler-Morse Corp.; Kusel Equipment Company; Lake Process Systems, Inc.; Lowe Industries, Inc.; Mondomix Holland B V.; Paul Mueller Company; M G Newell Company, Inc.; Penberthy; Precision Stainless, Inc.; Process Automation Engineering, Inc.; Repete Corp.; S J Controls, Inc.; Scherping Systems; Scott Turbon Mixer, Inc.; Stephan Machinery Corp.; Tri-Clover, Inc.; The Van Tone Company; Walker Stainless Equip Co Inc.; Zajac-Equipment Supply Powder: BS&B Safety Systems, Inc.; DSI Process Systems; ESE Inc.; The Foxboro Company; Groen; Kistler-Morse Corp.; Kosempel Mfg Company; Lowe Industries, Inc.; Paul Mueller Company; Nu-Con Equipment; Repete Corp.; Scott Turbon Mixer, Inc.; R D Smith Company, Inc.; Stephan Machinery Corp.; Vac-U-Max; White Knight Pkg Corp Blow Molding Equipment: DESCORP/Dairy Equip & Service; Double R Enterprises; DYCO; Forest Mechanical Products Corp.; Ideas in Motion, Inc.; Johnson Controls, Inc.; Plastics USA Corporation; Stork Food Machinery, Inc Boilers: INDEECO/HYNES; International Dairy Equipment; Int'l Machinery Exchange, Inc.; Miura Boiler Co., Ltd Bottled W a t e r : D & L Manufacturing Co., Inc.; Hess Machine Co Bottles Carriers/Handles: Anchor Glass Container Corp Glass: Anchor Glass Container Corp.; Owens-Illinois, Inc Plastic Returnable: Double R Enterprises; G E Plastics; Liqui-Box Corporation Plastic Single Service: Bercon Packaging; Double R Enterprises; G E Plastics; Liqui-Box Corporation; Northern Eng & Plastics Corp.; E.S Robbins Corporation; Solvay Polymers, Inc Box/Carton Forming Equipment: ADCO Manufacturing, Inc.; Automation Packaging, Inc.; Benz & Hilgers GmbH; Robert Bosch Corp.; Cannon Equipment; Combibloc, Inc.; Durable Packaging Corp.; Economy Folding Box Corp.; Eskimo Pie Corp.; Field Container Corp.; FMS Manufacturing Company; G W Haab Company, Inc.; Hayes Machine Company, Inc.; O G Hoyer AJS; Len E Ivarson, Inc.; James River Corporation; Mead Packaging; Moen Industries; NIMCO Corp.; Odenberg Engineering Inc.; Oracle Packaging, Inc.; Pure-Pak, Inc.; Purity Packaging, Ltd.; Remy L.C.; Stork Food Machinery, Inc.; Wolf Packaging Ltd B o x e s : ADCO Manufacturing, Inc.; Edmeyer, Inc.; Electromate Enclosures; Ensopack Ltd.; Fold-Pak Corp.; Polar Tech Industries Brokerage Services: Sun industries, Buildings Storage: Advanced Insulation Concepts, Inc.; Edward A Bonelli & Associates; Harnischfeger Engineers, Inc.; Hertel, Johnson, Eipper & Stopa; Hixson Architects/Engineers; Process Dynamics, Inc.; Superior Industries of Nebraska; Tecton Contracting Corp.; Webber/Smith Associates, Inc Butter Making & Packaging E q u i p m e n t : ACCU-TECH Machinery Company, Inc.; Benz & Hilgers GmbH; Delkor Systems, Inc.; Fords-Holmatic, Inc.; Hassia U.S.A., Inc.; Len E Ivarson, Inc.; Marlen Research Corporation; Mondomix Holland B V.; Neos, Inc.; Osgood Industries Inc.; Portion Packaging, Inc.; Purity Packaging, Ltd.; Sanchelima International Inc.; SIG Swiss Industrial Company; TMCI Industries, Inc Cabinets Display/Frozen: Catta 27 S.R.L.; Excellence Commercial Products; Frigidaire Commercial Products Co.; Gram Equipment of America, Inc.; Master-Bilt Products; SaniServ; Silver King Division; Sun Industries, Inc.; Universal Marketing, Inc Inc Display/Refrigerated: Catta 27 B r u s h e s : Dairy Industry, Inc.; Midwest Dairy Supply; Nelson-Jameson, Inc.; Remco Products Corporation; Sani-Tech Incorporated; Sparta Brush Co., Inc.; Special Products, Inc.; United Dairy Machinery Corp.; Weber Scientific Buckets and Pails Metal: The Schlueter Company Plastic: Bonar Plastics, Inc.; Cardinal Packaging; Letica Corp.; Louisiana Plastics, Inc.; Ropak Corporation; The Schlueter Company; Venture Packaging, Inc.; Virginia Design Packaging Corp.; W R H Industries, Ltd S.R.L.; Excellence Commercial Products; Frigidaire Commercial Products Co.; Gram Equipment of America, Inc.; Kosempel Mfg Company; Master-Bilt Products; Silver King Division; Sun Industries, Inc.; Universal Marketing, Inc Storage/Frozen: Catta 27 S.R.L.; Excellence Commercial Products; Frigidaire Commercial Products Co.; Gram Equipment of America, Inc.; Grand Rapids Cabinet Company; MasterBilt Products; Polar Industries; Polar Tech Industries; Silver King Division; Sun Industries, Inc.; Superior Industries of Nebraska; Universal Marketing, Inc Capping & Closing Equipment: ACCU-TECH Machinery Company, Inc.; Autoprod Inc.; Blackhawk Molding Co., Inc.; BS&B Safety Systems, Inc.; Can Snap Co.; DESCORP/Dairy Equip & Service; Edmeyer, Inc.; Enercon Industries Corporation; Federal Mfg Co.; Filler Specialties, Inc.; Fogg; Fords-Holmatic, Inc.; Forest Mechanical Products Corp.; Fowler Products Co.; Gram Equipment of America, Inc.; Heerema Company; O G Hoyer A/S; Mammoth Containers; MicroPure Filtration; Midwest Dairy Supply; Modern Packaging, Inc.; Neos, Inc.; Northern Eng & Plastics Corp.; Osgood Industries Inc.; Remy L.C.; Virginia Design Packaging Corp Supplies: ACCU-TECH Machinery Company, Inc.; Blackhawk Molding Co., Inc.; Cap Snap Co.; Enercon Industries Corporation; Fleming Packaging Corp.; Liqui-Box Corporation; Louisiana Plastics, Inc.; Neos, Inc.; Northern Eng & Plastics Corp.; Owens-Illinois, Inc.; P.I Dynaseal; Quality Closures & Packaging Div.; Solvay Polymers, Inc.; Sun Industries, Inc Cargo Restraint Systems: Supreme Corporation Carton/Form/Load/Close/Seal: ACCU-TECH Machinery Company, Inc.; ADCO Manufacturing, Inc.; Benz & Hilgers GmbH; DESCORP/Dairy Equip & Service; Hayes Machine Company, Inc.; Mead Packaging; Moen Industries; Sasib Corporation of America; Wolf Packaging Ltd Case Packer, Stacker & Unstacker: ACCU-TECH Machinery Company, Inc.; ADCO Manufacturing, Inc.; Allen Bradley Co., Inc.; Automation Packaging, Inc.; Benz & Hilgers GmbH; Cannon Equipment; Dairy Conveyor Corp.; Delkor Systems, Inc.; DuPont Canada Inc.; DYCO; Edmeyer, Inc.; FMS Manufacturing Company; GMFanuc Robotics Corp.; Gram Equipment of America, Inc.; G W Haab Company, Inc.; Hassia U.S.A., Inc.; Heerema Company; O G Hoyer A/S; HSI Company, Inc.; Len E Ivarson, Inc.; Kusel Equipment Company; Mead Packaging; Odenberg Engineering Inc.; Purity Packaging, Ltd.; Remy L.C.; Sasib Corporation of America; R D Smith Company, Inc.; W M Sprinkman Corp.; United Dairy Machinery Corp.; Wisner Manufacturing Corp.; Zajac Equipment Supply C a s e s : Belleview, Inc.; Erie Crate & Mfg Co.; Langer Manufacturing Company; Rehrig Pacific Company, Remy L.C.; The Van Tone Company; W R H Industries, Ltd Centrifuge Parts: BS&B Safety Systems, Inc.; Centrico, Inc.; Kosempel Mfg Company; On-Line Instrumentation, Inc.; Separators, Inc.; Special Products, Inc.; Weber Scientific C e n t r i f u g e s : Alfa-Laval Food & Dairy Group; Centrico, Inc.; Heerema Company; International Dairy Equipment; Int'l Machinery Exchange, Inc.; Stan Keck Company; M G Newell Company, Inc.; Oakes & Burger Of Ohio, Inc.; On-Line Instrumentation, Inc.; Separators, Inc.; R D Smith Company, Inc.; Special Products, Inc.; W M Sprinkman Corp.; United Dairy Machinery Corp.; Weber Scientific Cheese Cutters: ACCU-TECH Machinery Company, Inc.; C & R, Inc.; Custom Fabricating & Repair, Inc.; Falco Stainless Steel Equipment; Food Tools, Inc.; International Dairy Equipment; Int'l Machinery Exchange, Inc.; Len E Ivarson, Inc.; Millerbernd Design & Fabrication; Nelson-Jameson, Inc.; The NutraSweet Company; Sani-Matic Systems; The Schlueter Company; Stainless Steel Fabricating Inc Cheese Making: ACCU-TECH Machinery Company, Inc Alfa-Laval Food & Dairy Group; APV Crepaco, Inc.; Chalon-Megard S.A.; Crellin, Inc.; Damrow Company, Inc.; Falco Stainless Steel Equipment; Feldmeier Equipment, Inc.; Gist-brocades Food Ingredients, Inc.; Heerema Company; Heritage Equipment Co.; International Dairy Equipment; Int'l Machinery Exchange, Inc.; Koch Membrane Systems, Inc.; Kusel Equipment Company; Marlen Research Corporation; Mondomix Holland B V.; The NutraSweet Company; Odenberg Engineering Inc.; Rhone Poulenc/Marschall Products; Rossi & Catelli SPA; Sanchelima International Inc.; Scherping Systems; Schreiber Foods, Inc.; Seepex US, Inc.; Stainless Steel Fabricating Inc.; Stoelting, Inc.; Tebel-M.K.T b.v.; The Van Tone Company Cheese Packaging: Autoprod inc.; Curwood, Inc.; Deklor Systems, Inc.; FordsHolmatic, Inc.; Hassia U.S.A., Inc.; Heat and Control, Inc.; Ilapak, Inc - Verpaco AG; Len E Ivarson, Inc.; Jefferson Smurfit Corporation; Louisiana Plastics, Inc.; Milprint Inc.; Minigrip/Zip-Pak Inc.; Modern Packaging, Inc.; Raymond Morin USA, Inc.; Neos, Inc.; The NutraSweet Company; Odenberg Engineering Inc.; T D Sawvel Company; Schreiber Foods, Inc.; Sweetheart Packaging, Inc.; Venture Packaging, Inc.; Viskase Corporation C h i l l e r s : Airco Gases; Chester-Jensen Company, Inc.; FrigoTech; Intec, Inc.; Paul Mueller Company; M G Newell Company, Inc.; Northfield Freezing Systems, Inc.; NuTemp, Inc.; Odenberg Engineering Inc Cholesterol Reduction & Fat Modification Tech: The OmegaSource Corporation Cleaning/Sanitizing Chemicals: Alconox, Inc.; Diversey Corp.; DuBois USA; Alex C Fergusson Inc.; H B Fuller Company; Hydrite Chemical Co.; Midwest Dairy Supply; Nelson-Jameson, Inc Hand Cleansers: Diversey Corp.; DuBois USA; Alex C Fergusson Inc.; H B Fuller Company; Hydrite Chemical Co.; HydroCal, Inc.; Midwest Dairy Supply Manual & COP: Alconox, Inc.; Diversey Corp.; Dober Chemical Corporation; DuBois USA; Alex C Fergusson Inc.; H B Fuller Company; Girton Manufacturing Co.; Heliose Research Corp.; O G Hoyer A/S; Hydrite Chemical Co.; Int'l Machinery Exchange, Inc.; Klenzade, A Service of Ecolab Inc.; Lake Process Systems, Inc.; Midwest Dairy Supply; Millerbernd Design & Fabrication; Penberthy; SaniMatic Systems; The Schlueter Company; Seepex US, Inc.; Sparta Brush Co., Inc.; Strahman Valves, Inc Mechanical & CIP: A & B Process Systems Corp.; Alfa-Laval Food & Dairy Group; Anbroco, Inc.; BS&B Safety Systems, Inc.; C & R, Inc.; Custom Control Products, Inc.; Diversey Corp.; Dober Chemical Corporation; DuBois USA; Electrol Specialties Co.; Alex C Fergusson Inc.; H B Fuller Company; G/H Products Corp.; Girton Manufacturing Co.; Hartel Corp.; Heerema Company; Heliose Research Corp.; Harry Holland & Son Inc.; Hovap International (Holland); Hydrite Chemical Co.; Int'l Machinery Exchange, Inc.; Iwai Kikai Kogyo Co., Ltd.; Klenzade, A Service of Ecolab Inc.; Lake Process Systems, Inc.; Marriott Walker Corp.; Midwest Dairy Supply; Millerbernd Design & Fabrication; M G Newell Company, Inc.; Niro Hudson, Inc.; Oakes & Burger Of Ohio, Inc.; The Partlow Corp.; Penberthy; Pick Heaters, Inc.; Relco Unisystems Corporation; Rio Linda Chemical; Sani-Matic Systems; The Schlueter Company; Seepex US, Inc.; Spray Master Technologies; Spraying Systems Co.; W M Sprinkman Corp.; Strahman Valves, Inc.; T & S Brass And Bronze Works, Inc.; Techniserv, Inc.; Tenor Company, Inc.; Tri-Clover, Inc.; Tuchenhagen North America, Inc.; United Dairy Machinery Corp.; The Van Tone Company; WCR Incorporated; Wisner Manufacturing Corp Equipment; Numeric Computer Systems; Oakes & Burger Of Ohio, Inc.; Process Dynamics, Inc.; Purity Packaging, Ltd.; Relco Unisystems Corporation; Ross Computer Systems Inc.; Shambaugh and Son, Inc.; Sweetheart Packaging, Inc.; Tuchenhagen North America, Inc.; United Dairy Machinery Corp.; United Engineers & Constructors Computer Hardware: Norand Corporation Clothing & Uniforms: NelsonJameson, Inc.; Refrigiwear, Inc.; Riverside Manufacturing Co.; Samco Sportswear Company Coding Equipment: Cardinal Packaging; Codeck Manufacturing Inc.; Domino Amjet, Inc.; Edmeyer, Inc.; Fas-Co Coders Inc.; Fredricks Marking Products Co.; Harnischfeger Engineers, Inc.; Signet Marking Devices; W M Sprinkman Corp.; Videojet Systems Int'l, Inc Colloid M i l l s : APV Gaulin, Inc.; Chemicolloid Laboratories Inc.; Falco Stainless Steel Equipment; Greerco Corp.; Midwest Dairy Supply; Oakes & Burger Of Ohio, Inc.; Scott Turbon Mixer, Inc.; Stephan Machinery Corp.; The Van Tone Company; Waukesha Fluid Handling Comminution Equipment: Rossi & Catelli SPA; Seepex US, Inc Complete Systems: A & B Process Systems Corp.; ABB Kent-Taylor; ACCUTECH Machinery Company, Inc.; Allen Bradley Co., Inc.; Custom Control Products, Inc.; DYCO; FR Manufacturing Corp (FranRica); GMFanuc Robotics Corp.; Grenco Process Technology B.V.; Harnischfeger Engineers, Inc.; Hassia U.S.A., Inc.; Honeywell, Inc.; Hovap International (Holland); Int'l Machinery Exchange, Inc.; Membrane System Specialists; Millerbernd Design & Fabrication; Niro Hudson, Inc.; Nu-Con Computer Software: ABB KentTaylor; Allen Bradley Co., Inc.; Babson Bros Co.; Data Specialists, Inc.; ESE Inc.; Fischer & Porter Company; Harnischfeger Engineers, Inc.; Honeywell, Inc.; International Software Systems Inc.; Knight/P.M.D Inc.; MicroLog; Norand Corporation; Numeric Computer Systems; Repete Corp.; Resource Optimization, Inc.; Ross Computer Systems Inc.; Seiberling Associates, Inc.; Span Instruments, Inc.; Sverdrup Corporation; Tech-Con, Inc.; Tuchenhagen North America, Inc.; United Engineers & Constructors C A D S y s t e m s : Hixson Architects/ Engineers; International Software Systems Inc.; Knight/P.M.D Inc.; United Engineers & Constructors Construction Materials: Advanced Insulation Concepts, Inc.; Aluma Shield Industries, Inc.; Chem-Pruf Door Company, Inc.; Chemgrate Corp.; Dimetrics, Inc./Talley Industries; Drehmann Paving & Flooring Co.; Harnischfeger Engineers, Inc.; Jones Environmental, Inc.; Mead & Hunt; Sauereisen Cements Company; Stogsdill Tile Company; Superior Industries of Nebraska; Tecton Contracting Corp.; Tufco International, Inc.; United Engineers & Constructors Plant: Advanced Insulation Concepts, Inc.; Big-D Construction Corporation; Edward A Bonelli & Associates; Harnischfeger Engineers, Inc.; Hertel, Johnson, Eipper & Stopa; Hixson Architects/Engineers; Jones Environmental, Inc.; Mead & Hunt; PSI, Process Systems Inc.; Shambaugh and Son, Inc.; Sverdrup Corporation; Tecton Contracting Corp.; United Engineers & Constructors; Webber/Smith Associates, Inc Associates; Eden Systems, Inc.; Eskimo Pie Corp.; Heat and Control, Inc.; Arthur D Little, Inc.; The National Food Laboratory, Inc.; NIMCO Corp.; Osgood Industries Inc.; Polar Tech Industries; Sealright Co., Inc.; Simons-Conkey; Sverdrup Corporation; Sweetheart Packaging, Inc.; Tindall Packaging, Inc.; United Engineers & Constructors; Wolf Packaging Ltd.; Zimmer Paper Products Inc Turnkey Operations: ADI Systems Inc.; Big-D Construction Corporation; Edward A Bonelli & Associates; HydroCal, Inc.; PSI, Process Systems Inc.; Sverdrup Corporation; Tufco International, Inc.; United Engineers & Constructors Consultants Education/Seminars: Barclay & Associates; The Creative Factory, Inc.; Data Specialists, Inc.; Data Specifics Corporation Finance: Knight/P.M.D Inc.; Rhawn Enterprises, Inc Management: The Foxboro Company; Knight/P.M.D Inc.; Arthur D Little, Inc.; The Omega Company; Tom Sloan & Associates, Inc.; Sverdrup Corporation Marketing: The Cheese Reporter Pub Co., Inc.; DCA Food Industries, Inc.; Heinz Nutrition Products; Horton International, Inc.; Knight/P.M.D Inc.; Arthur D Little, Inc.; The NutraSweet Company; Putman Food Group (A); Sealright Co., Inc.; Tom Sloan & Associates, Inc.; Sweetheart Packaging, Inc.; Vrymeer Cocoa & Chocolates PR/Advertising: The Cheese Reporter Pub Co., Inc.; The NutraSweet Company; Putman Food Group (A) Packaging: Astec; Custom-Made Packaging, Inc.; Dover Brook Personnel: Cook Associates, Inc.; Dunhill of Iowa City, Inc.; Tom Sloan & Associates, Inc.; WCR Incorporated Sanitation: A & B Process Systems Corp.; Consolidated Laboratories, Inc.; Dairy and Food Labs, Inc.; Diversey Corp.; Dober Chemical Corporation; Dover Brook Associates; Drehmann Paving & Flooring Co.; DuBois USA; Alex C Fergusson Inc.; H B Fuller Company; Hertel, Johnson, Eipper & Stopa; Int'l Machinery Exchange, Inc.; J A I Engineers; Klenzade, A Service of Ecolab Inc.; Knight/P.M.D Inc.; Lake Process Systems, Inc.; Arthur D Little, Inc.; The National Food Laboratory, Inc.; The Omega Company; Rio Linda Chemical; Seiberling Associates, Inc.; Simons-Conkey; Sverdrup Corporation; United Engineers & Constructors Site Location: Alabama Power Company; Knight/P.M.D Inc.; Mead & Hunt; The Omega Company; Sverdrup Corporation; United Engineers & Constructors Technical: A & B Process Systems Corp.; ABB Kent-Taylor; Aromas Y Sabores Tecnicos S.A.; Babson Bros Co.; Consolidated Laboratories, Inc.; Dairy and Food Labs, Inc.; Data Specialists, Inc.; Data Specifics Corporation; Dover Brook Associates; Duensing Engineering Group, Inc.; Eden Systems, Inc.; Falco Stainless Steel [...]... 9 7 9 9 5 9 7 9 9 9 6 5 5 5 4 6 4 7 5 7 7 3 8 4 8 7 5 4 3 3 3 2 3 1 5 1 6 5 1 7 1 7 6 1 1 1 1 1 1 1 1 Body and texture Firm/rubbery Gelatinous Mealy/grainy Overstabilized Pasty Weak/soft 4 3 4 4 3 4 2 2 2 3 2 3 1 1 1 2 1 2 Appearance and color Free cream Free whey Lacks cream Matted Shattered curd Slimy 4 4 4 4 4 2 2 2 3 2 3 0b 1 1 2 1 2 0 Source: American Dairy Science Association, 1990 a "No criticisms"... or grainy Short Weak Sticky Ragged boring 0.5 0.5 0.5 0.5 0.5 0.5 0.5 1 1 1 1 1 1 1 1 2 Color Wavy Mottled Streaked Color specks 0.5 1 1 1 1 2 2 2 Salt Sharp Gritty 0.5 1 1 2 a b P 2 U.S Butter Grade as determined by official USDA grading standards Defense intensity: S = slight; D = definite; P = pronounced 3.4.3 .2 Flavor Defects Acid Description Acid and sour are synonymous and refer to a sharp taste... will have curd particles of uniform size with no fine particles or "dust." These curd particles can be observed on the creamed surface of the curd Usually this defect is not called unless at least four or more curd dust particles are present on each curd particle They can also be seen on the back of a spoon used to sample cottage cheese.5 Cause Shattering of curd to cause these fine particles can be... one additional grade .20 The American Dairy Science Association uses a 25 -point system with 10 points for flavor, 5 for body and texture, 5 for color and appearance, 3 for salt, and 2 for the package In collegiate contests only the flavor is judged The ADSA Flavor scoring guide is shown in Table 3.8 and a body and texture guide is shown in Table 3.9 A sensory scorecard using a 25 -point system is shown... USTING OF FRESH MILK AND CREAM PRODUCTS WITH FAT CONTENT IN PARENTHESES57 Half and half (10.5-18%) Light cream (18-30%) Light whipping cream (30-36%) Heavy cream (s*36%) Whole milk (2* 3 .25 %) Skim milk (