THE ROLE OF RESEARCH IN RELATION TO NEW PRODUCTS

The part played by research in relation to new products is examined and the importance of participation between research and marketing personnel emphasized. Development and exploitation of existing raw materials as well as new ingredients and new technology is considered and the utilization of existing equipment for alternative product types is discussed ( Editor's summary )     

IN DAIRY PRODUCTS

The paper deals with the latest equipment available for the detection of both ferrous and non-ferrous metals in dairy products. The basic principle of the equipment is described and deals with both the metal detector, the conveyor and its associated automatic rejection system. A detection equipment which can sense the presence of ferrous metal in foil-wrapped goods is also described. A summary of the activity on the development of a foreign body detection using 'soft' X-rays is also dealt with, and the performance of the system on foreign bodies such as metal, glass and stone is quantified.     

EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD

The effect of glucose, fructose and sucrose aqueous solutions on polyphenol oxidase (PPO) and peroxidase (POD) activity was studied. Solutions with high concentrations of sugars showed a slight inhibiting effect on PPO while an activation was observed for POD. Glucose solutions, tested after sufficient heat treatments, showed an inhibiting action only on PPO activity. Maillard reaction products, obtained by heating a glucose/glycine solution, caused an unexpectedly strong inhibiting effect on both enzymes. The inhibition became more evident with increasing heating times of the glucose/glycine solution, reducing the activity of PPO and POD nearly to zero. Thus, the Maillard reaction products, already known for their antioxidant properties, were also shown to have a strong inhibiting effect on enzymatic browning.     

生物防腐剂在乳制品中的应用

综述了几种生物防腐剂的特性和抑菌机理以及在乳制品中的应用和一些最新的研究成果。     

ADVANCES IN THE CHEMISTRY OF MILK AND DAIRY PRODUCTS

Present knowledge of the chemistry of the fat and proteins of milk is reviewed briefly in relation to properties of milk and dairy products of commercial importance. The dietary factors affecting milk composition and the chemical and physical changes during storage or processing are also discussed.     

ADVANCES IN THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS

The techniques of microbiology from the seventeenth century up to the present time are reviewed and the problems of disease in dairy herds with its effect on raw milk supplies assessed. Progress in the cleaning of milk vessels and sterilization is detailed and the history of pasteurization with its affect on the keeping quality of milk is shown. The introduction of starters in cheese manufacture during the last century is described and the important advances made are stressed.     

SUBJECT: SOME ENVIRONMENTAL ASPEGTS OF WON-RETURNABLE PACKAGING WITH PARTIGUUR REFERENCE TO PAGKAGIWB OF DAIRY PRODUCTS IN PLASTICS

The types of plastics used for packaging dairy products are reviewed briefly and their advantages for non-returnable containers discussed. Virtual complete resistance to biodegradation, an important asset in packaging food products, has lead to suggestion of disposal difficulties. Detailed studies have, however, established that plastics currently present no major problems in any of the waste disposal methods used by municipalities and may present some advantages. The litter problem is primarily a social and aesthetic one rather than an ecological one. Attempts are being made to develop plastics which degrade more readily in sunlight. Possibilities for recycling plastics are also being studied. The launch of any product in a non-returnable pack should be preceded by careful study of likely environmental impact.     

RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS

Rheological and textural properties of milk, cream, butter and cheese are reviewed and discussed in light of available information on their structure. It is pointed out that semantic problems hindered a more organized approach to texture studies, while economical considerations prevented a general use of instrumental quality control methods.     

PREVALENCE OF ANTIMICROBIAL RESIDUES IN MILK AND DAIRY PRODUCTS IN THE STATE OF KUWAIT

ABSTRACT

Approximately, 1,000 locally produced and imported milk and dairy product samples were collected at different seasonal periods from different farms and retail outlets in Kuwait, and screened for the presence of four antimicrobial residues (beta‐lactams, tetracyclines sulfonamides and chloramphenicol) using Charm II system. Results indicated that 29.1% of the analyzed local fresh milk samples were above the maximum residue level (MRL) for tested residues with tetracycline as predominant residue. The prevalence of antimicrobial residues in imported pasteurized milk samples (5.4%) was higher than that of local pasteurized milk samples (3.4%). No residues were detected in powdered and condensed milk samples imported from the European Union (EU) countries with the exception of tetracyclines. Results also showed that 9.4% of the analyzed imported cheese samples were above the MRL for tested residues, while tested ice cream samples were negative for antimicrobial residues. The significant presence of antimicrobial residues, particularly chloramphenicol, in raw and pasteurized milk, clearly implies the misuse of antimicrobial drugs in animal farms in Kuwait and neighboring countries, and implies the need for stricter regulations on antimicrobial drug usage in the dairy industry.

PRACTICAL APPLICATIONS

This article addresses the generation of a baseline data on the current presence of four antimicrobial residues in locally produced and imported milk and dairy products in the state of Kuwait. The outcome of this study will provide valuable baseline information for local governmental authorities for effective monitoring for the use and misuse of agricultural antimicrobial drugs. Such data will also be important for other Gulf Cooperation Council countries, because such countries share similar farming practices and import comparable foodstuffs.