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Ground soybean fermented with Lactobacillus casei ssp. rhamnosus (ATCC 39595) was found to contain diacetyl and acetyl-methylcarbinol. The fermented ground soybean showed significantly improved flavor and texture compared to nonfermented material when used to replace nonfat dry milk in an imitation cream cheese product. The flavor improvement was due principally to the presence of diacetyl but the factor(s) responsible for texture improvement was not identified. Didcetyl production by L. casei was enhanced by the addition of sodium acetate or sodium citrate to the ground soybean suspension before fermentation.

Roze-vleeskalveren die in de opfok meer kunstmelk krijgen, hebben een hogere voeropname, groei en karkasgewicht. De hoeveelheid kunstmelk heeft nauwelijks effect op de bevleesdheid en vetbedekking van het karkas.

Op het Varkensproefbedrijven in Raalte is moederloze opfok van biggen met behulp van een kunstzeug (de zogenaamde EMMA) uitgetest. Moederloze opfok kan zinvol zijn als er meer biggen worden geboren dan de zeugen groot kunnen brengen of als er zogende zeugen uitvallen. EMMA kan ook gebruikt worden om biggen nog één of twee weken kunstmelk te verstrekken als zij op het moment van spenen zijn achtergebleven

Non-dairy creams made from hydrogenated palm kernel oil (HPKO) are generally more stable than dairy creams. However, in summer the emulsion tends to separate. This paper outlines some steps that were taken to modify the HPKO with the intention of increasing the stability without affecting whipping performance. This was achieved by blending HPKO with palm stearin (POs). Interesterification was employed to eliminate the increase in solid fat content at 37°C and 40°C. Results of the experiment showed that an interesterified HPKO: POs 66:34 blend proved to have satisfactory whipping performance when compared to creams made with HPKO alone.

Een hogere kunstmelkgift verhoogde de groei in de opfokperiode met circa 90 gram per dag, bij een gelijkblijvende voederconversie. Het saldo werd echter nauwelijks door het DVE-gehalte in het krachtvoer beonvloed.

Een hogere kunstmelkgift verhoogde de groei in de opfokperiode met circa 90 gram per dag, bij een gelijkblijvende voederconversie. Het saldo werd echter nauwelijks door het DVE-gehalte in het krachtvoer beonvloed.

FIR-MMC is een koolstofhoudend kleimineraal. Ervaringen uit de praktijk zouden aangeven dat FIR-MMC de voederconversie kan verbeteren. Toevoegen van FIR-MMC had in dit onderzoek bij geen van de rantsoenen invloed op voeropname, groei, voederconversie en karkaskwaliteit van de kalveren.

FIR-MMC is een koolstofhoudend kleimineraal. Ervaringen uit de praktijk zouden aangeven dat FIR-MMC de voederconversie kan verbeteren. Toevoegen van FIR-MMC had in dit onderzoek bij geen van de rantsoenen invloed op voeropname, groei, voederconversie en karkaskwaliteit van de kalveren.

Voor de opfok van roze vleeskalveren voldoet een kunstmelkproduct zonder magere melkpoeder uitstekend.

Dat in die gevallen overtollige melk richting kalveren gaat is op zich begrijpelijk. Maar het is de vraag of men hier verstandig aan doet.

Publisher Summary This chapter describes some of the methods to study physical characteristics and ingredient interactions in whippable dairy-based emulsions. The story of whippable emulsions begins with natural dairy cream. From this starting point, a range of dairy-type whippable emulsions has been developed over the years. In the food industry, a range of practical or descriptive tests are used to evaluate product quality and the stability of whippable emulsions. Using such methods, a number of reliable and commercially valuable whippable emulsions have been developed over the years. The chapter discusses four types of whippable emulsions: whipped topping, natural and imitation whipping cream, ice cream, and aerated desserts. Most studies have dealt with ice cream because commercially this product is the most important whippable emulsion. Ice cream is made from skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries, vegetable fat is used to replace dairy fat. Usually, monoglycerides or monodiglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behavior of the ice cream mix. The ingredient composition and manufacturing process are important for the different types of whippable emulsions. In many industrially produced whippable emulsions, functional ingredients, such as food emulsifiers and hydrocolloids are used to improve functionality and product stability.

Op het Varkensproefbedrijven in Raalte is moederloze opfok van biggen met behulp van een kunstzeug (de zogenaamde EMMA) uitgetest. Moederloze opfok kan zinvol zijn als er meer biggen worden geboren dan de zeugen groot kunnen brengen of als er zogende zeugen uitvallen. EMMA kan ook gebruikt worden om biggen nog één of twee weken kunstmelk te verstrekken als zij op het moment van spenen zijn achtergebleven

Op grond van EEG-verordening 1725/79 wordt financiële steun verleend voor de verwerking van magere melkpoeder (MMP) en ondermelk in kunstmelkvoeders (KUVO's). De verwerkte hoeveelheid MMP kan gecontroleerd worden m.b.v de Resmini-methode welke gestoord kan worden door niet-melkeiwitten, zoals soja- en viseiwitten maar ook door wei-eiwitten en lecithine. Daarnaast kan de verwerking van MMP, gedroogd bij hoge temperatuur (zgn. high-heat poeder) te hoge waarden geven, veroorzaakt door de coprecipitatie van wei-eiwitten met caseines. Doel van dit onderzoek is een analysemethode te ontwikkelen voor de bepaling van MMP in KUVO die ook bij verwerking van lage percentages MMP betrouwbare resultaten geeft. Bovendien moet de opwerking van de monsters relatief eenvoudig zijn terwijl de verhittingsgraad van de MMP en de matrixbestanddelen het analyseresultaat niet mogen beïnvloeden. Tevens is onderzocht of het gehalte zoete en zure karnemelkpoeders (toegevoegd i.p.v. MMP) bepaald kan worden indien deze zijn verwerkt in KUVO's.

Op grond van EEG-verordening 1725/79 wordt financiële steun verleend voor de verwerking van magere melkpoeder (MMP) en ondermelk in kunstmelkvoeders (KUVO's). De verwerkte hoeveelheid MMP kan gecontroleerd worden m.b.v de Resmini-methode welke gestoord kan worden door niet-melkeiwitten, zoals soja- en viseiwitten maar ook door wei-eiwitten en lecithine. Daarnaast kan de verwerking van MMP, gedroogd bij hoge temperatuur (zgn. high-heat poeder) te hoge waarden geven, veroorzaakt door de coprecipitatie van wei-eiwitten met caseines. Doel van dit onderzoek is een analysemethode te ontwikkelen voor de bepaling van MMP in KUVO die ook bij verwerking van lage percentages MMP betrouwbare resultaten geeft. Bovendien moet de opwerking van de monsters relatief eenvoudig zijn terwijl de verhittingsgraad van de MMP en de matrixbestanddelen het analyseresultaat niet mogen beïnvloeden. Tevens is onderzocht of het gehalte zoete en zure karnemelkpoeders (toegevoegd i.p.v. MMP) bepaald kan worden indien deze zijn verwerkt in KUVO's.

Voor de opfok van roze vleeskalveren voldoet een kunstmelkproduct zonder magere melkpoeder uitstekend.

Dat in die gevallen overtollige melk richting kalveren gaat is op zich begrijpelijk. Maar het is de vraag of men hier verstandig aan doet.

During Food and Drug Administration inspections of 12 imitation cream pie producers, 453 finished product samples and 350 line samples were collected and analyzed bacteriologically. Sanitary conditions in the plants varied from good to poor and, in general, were reflected in the bacteriological results. The survey revealed that, in the great majority of cases, frozen imitation-cream pies produced in plants operating under good conditions of sanitation had the following bacteriological content: (i) a most probable number (MPN) of fewer than three Escherichia coli cells per gram (i.e., absent from all tubes in the methodology employed), (ii) an average MPN of fewer than 50 coliforms per gram (10 or more pies), (iii) the absence of coagulase-positive staphylococci in 0.1-g portions, and (iv) an aerobic plate count of fewer than 25,000 per gram (geometric mean of 10 or more pies).

Summary After two cases of staphylococcal food poisoning were attributed to doughnuts containing imitation cream filling, dispensed from an unrefrigerated vending machine, a batch of this filling was inoculated with food poisoning stayhylococci to determine its ability to support growth. Three staphylococcus cultures were employed: culture K which carne from the doughnut filling that prompted this study; culture D which was recovered from chocolate eclairs incriminated in an outbreak in 1961; and culture T which was isolated from turkey responsible for an outbreak in 1962. All cultures grew at both 25 C and 32 C in 20 hr and 40 hr. However, cultures K and D developed larger populations than T, the turkey strain. This emphasizes the need for refrigeration of imitation cream fillings from the time of manufacture to the time of sale.

For many years there have been outbreaks of para typhoid fever associated with the .consumption of imitation cream cakes and other confectionery made in commercial bakeries. One suspected means of entry of the paratyphoid bacillus into these bakeries has been contaminated products in common use (Cockburn et al., 1951 ; Thomson, 1953). In 1954 two of us investigated a series of outbreaks of paratyphoid fever associated with bakeries where one small batch of Chinese frozen whole egg, used in all the bakeries concerned, was thought to have been contaminated, but where only a small amount was available for examination (Newell, 1955 ; Smith and Hobbs, 1955 ; Newell et al., 1955). Various salmonellae were found, but not Salmonella paratyphi B. In the present report are recorded two outbreaks of paratyphoid fever in August, 1955, one in the Worthing area and the other in the Weymouth area ; bakery pro ducts were suspected of being directly responsible for the infection, and a batch of Chinese frozen whole egg used in the two bakeries appeared, on epidemiological grounds, to be the source of contamination. The epi demiological observations were confirmed by the isola tion of the same phage type of Salm. paratyphi B from unopened cans of the egg, from some of the bakery staff, and from the patients.

The structure of spray-dried whippable emulsions (toppings) containing different types of lipid surfactants, was investigated by electron microscopy using the freeze-fracture technique. The size distribution of the lipid particles within the powders varied with the type of the surfactant used. After reconstitution of the topping powders in water. a strong destabilization phenomenon took place to an extent depending on the type of the surfactant. Simultaneously a crystallization of coalesced lipid particles occurred along with an increase in viscosity of the emulsions. The degree of crystallization was measured by p-NMR. It has been concluded that these phenomena are closely related to whippability and foam firmness. The structure of whipped topping emulsions (foam) is characterized by the presence of large lipid crystals at the surface of air bubbles. This structure is different from the structure of whipped liquid (imitation) cream or dairy cream, where the air bubbles are predominantly stabilized by agglomerated fat globules from which the surface membrane has been partly removed during the whipping process.

Verslag van een proefonderzoek door de Landbouwhogeschool te Wageningen naar de invloeden van de kunstmelk Porcomel als bijvoedering aan biggen in het kraamhok. De resultaten zijn in tabellen weergegeven. De zeugen waarvan de tomen werden bijgevoerd met Porcomel verloren 3,8 kg minder gewicht tijdens de zoogperiode dan zeugen met tomen zonder Porcomel. De gewichtstoename van de biggen bedroeg 1,04 kg op een leeftijd van acht weken

1. A bacteriological laboratory was provided in the medical departments of two passenger ships—a modern luxury liner cruising in the Mediterranean for 1 month and an older vessel, now out of commission, on a 3 months round voyage through the tropics. Galley hygiene in relation to gastro-enteritis was investigated on both ships.2. 125 samples of water and iced water were examined. Samples of water chlorinated on the ships were usually satisfactory. Many port waters sampled from the barge or hosepipe were contaminated—some mildly, some profusely. A fault in an ice-making machine led to pollution of ice used for various purposes. Swimming-bath water was usually mildly polluted only; occasionally in the tropics when the baths were very popular the count rose to 1600 Esch. coli per 100 ml.3. Thirty-five samples of milk, ice-cream and churn washings were examined. English liquid pasteurized milk stored in the cold gave satisfactory results, but the rehydrated dried milk used exclusively on the round voyage through the tropics and swabs from the apparatus used in its preparation were contaminated with Esch. coli. Ice-cream samples from ship I gave satisfactory results, and of two samples of ice-cream powder examined on ship II one was satisfactory and the other gave a poor result. Occasional churns which had been superficially cleaned but not sterilized had a high general and Esch. coli count.4. 189 samples of food were examined, twenty-two for general and coliform counts only. Results were variable according to foodstuff and atmospheric temperature. Some cold cooked meatstuffs gave low counts and absence of coliform bacilli in 1/10 g.; others had plate counts of 300,000 to 25 million per gram with Esch. coli in 1/1000 dilution, e.g. crayfish ready for the table. Salmonellae were not found in any samples but occasionally small numbers of coagulase-positive staphylococci and non-haemolytic Cl. welchii were isolated.5. Sixteen samples of imitation cream and washings from savoy bags were examined. Samples from freshly opened cans of cream gave satisfactory results. In whipped cream and in cream from cakes and sweets, Esch. coli was found in 1/1000 dilutions, and rinsings from savoy bags in use gave probable numbers of Esch. coli of 18,000 + / 100 ml. Counts were still high after the bags had been washed and dried and they were far from sterile even after ‘boiling’ and drying.6. Twenty-three samples of wash water from salad vegetables and fruit had high counts of Esch. coli. After these articles had been washed in water containing 80 p.p.m. sodium hypochiorite, coliform organisms were not found in 100 ml. of water. Potassium permanganate was considered to be of doubtful value. The results of laboratory experiments to confirm the concentration of hypochiorite and time necessary to destroy Esch. coli on lettuce and watercress are shown in Tables 3 and 4.7. Results from forty-four samples of wash and rinse waters from dish-washing machines and one bowl showed that the temperatures were often too low; with temperatures above 50° C. coliform bacilli were absent in 1 ml. quantities, but waters at temperatures below 42° C. gave probable Esch. coli counts of 1800 + / 100 ml. The bacteriological condition of the crockery and cutlery varied according to the wash and rinse waters. Rinses from metal dish covers gave poor results, with 1800+ Esch. coli per 100 ml. of rinse and occasionally Cl. welchii and coagulase-positive staphylococci. Wash and rinse waters, with temperatures of 35°ndash;42° C. used for pots and pans gave probable Esch. coli counts of 1800 + /100 ml.8. Rinse waters from twenty cloths used in the galleys, pantries and dining rooms were nearly all heavily contaminated with Esch. coli, with probable numbers of 18,000 + /100 ml.; these counts were reduced to negligible figures by soaking the cloths in chloride of lime.9. Swabs were taken from thirty-eight cutting-boards and twenty-six surfaces of sinks, shelves and miscellaneous articles. Many boards were heavily contaminated, the probable number of Esch. coli being 18,000 + /100 ml. of diluent; lecithinase-positive clostridia were found also. The boards could be sterilized by brushing with a stout wire brush followed by chlorination.Other surfaces, and swabs from various knives in the kitchen, including the blade of the slicing machine, frequently gave high counts of Esch. coli.10. 329 swabs from nostrils and fingers of saloon and galley staffs yielded one cutlure of coagulase-positive staphylococci from 111 nasal swabs and three cultures of coagulase-positive staphylococci and seven of Esch. coli from 218 finger swabs from twenty-seven men.11. Twenty-eight faecal specimens were examined from fifty-four cases of gastro-enteritis reported on the Mediterranean cruises; salmonellae were not found, but heat-resistant Cl. welchii was isolated from six samples (21%), and the clinical picture was that of Cl. welchii food poisoning.12. 121 faeces samples from 137 patients with gastro-enteritis were examined chiefly for salmonellae and coagulase-positive staphylococci on the outward leg of the round voyage through the tropics. Salm. typhimurium was isolated from a clinical case and Cl. welchii from one typical case of food poisoning. On the return journey all samples were examined also for Cl. welchii; of thirty-five stool samples from thirty-five patients, six (17%) yielded lecithinase-positive clostridia; salmonellae were not found.13. Heat-resistant strains of Cl. welchii were also isolated from two chopping-boards, a knife, cold beef, brawn, two wiping cloths, a dish cover, two samples of pie and corned beef.

The technological aspects of the manufacture of soya milk were studied, with special attention to pretreatment of beans (soaking and various methods of grinding), extraction (influence of extraction rate, pH, temperature, time and method of mixing) and the separation of the milk.Preservation of soya milk by pasteurization or sterilization was briefly studied.The concentration of soya milk by evaporation was difficult. The heat stability of the milk was influenced by the way of heating before evaporation. By choosing working conditions carefully a fairly high dry matter content could be achieved. A few experiments were made on the manufacture of soya curd and soya yoghurt. Both products had promising applications.

The technological aspects of the manufacture of soya milk were studied, with special attention to pretreatment of beans (soaking and various methods of grinding), extraction (influence of extraction rate, pH, temperature, time and method of mixing) and the separation of the milk.Preservation of soya milk by pasteurization or sterilization was briefly studied.The concentration of soya milk by evaporation was difficult. The heat stability of the milk was influenced by the way of heating before evaporation. By choosing working conditions carefully a fairly high dry matter content could be achieved. A few experiments were made on the manufacture of soya curd and soya yoghurt. Both products had promising applications.

Verslag van een proefonderzoek door de Landbouwhogeschool te Wageningen naar de invloeden van de kunstmelk Porcomel als bijvoedering aan biggen in het kraamhok. De resultaten zijn in tabellen weergegeven. De zeugen waarvan de tomen werden bijgevoerd met Porcomel verloren 3,8 kg minder gewicht tijdens de zoogperiode dan zeugen met tomen zonder Porcomel. De gewichtstoename van de biggen bedroeg 1,04 kg op een leeftijd van acht weken