THE FUTURE OF UHT MILK AND MILK PRODUCTS IN EUROPE

The development of packed milk relative to total milk consumption in Switzerland from 1958-76 is illustrated and the future of the industry in Continental Europe considered. Decrease in milk consumption in both Switzerland and Germany and the limitations of climatic conditions and transport are discussed and the advantages of UHT long-life milk evaluated. The potential in an increasing market for UHT milk products and in aseptic filling machines is assessed. ( Editor's summary ).     

THE EFFECT OF EEC REGULATIONS ON THE MARKETING OF MILK AND MILK PRODUCTS IN THE UK

The effect on the dairy industry of membership of the EEC and the distinction between its regulations and directives as set out in the Treaty of Rome are described. Over 3,000 regulations were issued in 1974, 250 of which dealt with milk and dairy products and a list of the main regulations is given in an appendix. The advantages of price reviews more than once a year and possible seasonal milk pricing are discussed. The marketing field is described and the need for products with the greatest earning potential stressed. Developments in liquid milk markets are shown and their importance in the United Kingdom emphasized. Possible standardization in the liquid milk market, and the difficulties involved in the operation of milk marketing boards is considered. {Editor's summary).     

PROGRESS AND DEVELOPMENT OF UHT MILK AND MILK PRODUCTS IN THE UK DAIRY INDUSTRY

The paper covers the history of UHT sales in the UK and explains reasons for the small sale of UHT milk. Sales are expected to rise significantly - more sterilized milk is being replaced by UHT, and skimmed milk and flavoured milks being promoted. UHT product sales are encouraging with cream, custards, desserts and ice-cream established. With continual price increases, caterers and shops would want to reduce waste and require non-perishable goods. UHT processing could be beneficial to dairies for doorstep delivery as well as shop sales. Particular mention is made of the success dairies have had with aseptically packed juice.     

THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE

The melting of chocolate in the mouth is a dynamic process. The time evolution of the perceived flavor and texture of chocolate during fat melting and sugar dissolution has been observed and quantified using time-intensity sensory methodology. Five milk chocolates varying in particle size distribution and rheology were prepared. Additionally, two chocolates varying in particle size were standardized to the same viscosity. Particle size and rheology significantly influenced effort, thickness, chocolate and sweetness attributes, although in some unanticipated ways. Averaging time-intensity responses to produce consensus curves generally yielded the same conclusions as averaging parameters extracted from individual curves. However, the later were amenable to statistical analysis using ANOVA and partial least squares regression. Multivariate analysis was a useful technique for identifying those physical properties most correlated with sensory perception.     

MEETING PRESENT AND FUTURE REQUIREMENTS OF REGULATIONS GOVERNING MILK AND DAIRY PRODUCTS IN THE NETHERLANDS

The future influence on the Netherlands legislation of the economic measures of the European Economic Community and the need for international harmonization and standardization is discussed. Regulations arising from the Food Act and those initiated by the Dutch dairy industry covering composition, quality, marketing and international treaties and agreements, are described in detail. Emphasis is laid on the importance of the various Inspection Institutes in Holland with their method of operation and stringent standards. Under the supervision of the State Government they are directed specifically to all dairy products. The future of the EEC Dairy-technical regulations and their effect on the Dutch dairy industry is considered. ( Editor's summary .)     

SUBJECT: RESEARCH IN THE DAIRY INDUSTRY-ITS ORGANIZATION AND FUTURE: THE WORK OF THE MILK AND MILK PRODUCTS COMMITTEE OF THE JOINT CONSULTATIVE ORGANIZATION FOR RESEARCH AND DEVELOPMENT IN AGRICULTURE AND FOOD

The paper describes the structure of the Joint Consultative Organization set up as a result of the Rothschild proposals to advise on agricultural and food research and development. It describes in more detail the work of the Milk and Milk Products Committee of the Animals Board, and the conclusions it has reached on research and development. Problems of co-operation between industry and research organizations, and the transfer of research findings into industrial use are considered.