BOOK REVIEWS

SENSORY EVALUATION OF FOOD — Principles and Practices , Harry T. Lawless and Hildegarde Heymann, Chapman & Hall, MARGERY A. EINSTEIN, Sens Tek, Inc., Tampa, Florida
INTERACTIONS: THE KEYS TO CEREAL QUALITY. Edited by R.J. Hamer, and R.C. Hoseney. MELISSA FITZGERALD, Yanco Agricultural Institute Australia     

A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles

Sensory panel and Warner-Bratzler Shear (WBS) values of nine muscles (biceps brachii, complexus, deep pectoral, infraspinatus, longissimus, rhomboideus, serratus ventralis, supraspinatus and triceps brachii) from the beef chuck. The deep pectoral, infraspinatus and rhomboideus were used to determine myofibril fragmentation index (MFI), and the infraspinatus and rhomboideus were used to study myofibrillar protein degradation. The infraspinatus was scored the most tender and palatable, and the rhomboideus was scored least tender and palatable. Greater protein degradation differences were observed in myofibrils isolated from the infraspinatus muscle than in those from the rhomboideus for the proteins titin, nebulin and troponin-T.     

Manipulation of Dhaka cheese curd and effects on cheese quality

Dhaka cheese is a semihard artisanal variety originating from Bangladesh where manual curd kneading is a normal stage in its manufacture. Dhaka cheeses were produced with different degrees of curd kneading to quantify the curd manipulation process in terms of pressure and to standardise the length of operation. The effect of manipulation on the composition, rheology, texture and microstructure of fresh cheese was also studied. Manipulation had significant effects (P < 0.05–0.001) on most of the parameters studied. One minute of curd manipulation was found to be sufficient for Dhaka cheesemaking.     

Pressing technique and its effect on the quality of Dhaka cheese

Dhaka cheese is a semihard artisanal variety made mainly from bovine milk, using very simple pressing methods. Experimental cheeses were pressed at gauge pressures up to 31 kPa for 12 h at 24 °C and 70% RH. These cheeses were subsequently examined for their compositional, textural and rheological properties plus their microstructures investigated by confocal laser microscopy. The cheese pressed at 15.6 kPa was found to have the best compositional and structural properties.     

Echelon stock formulation for multi-stage lot-sizing with component lead times

Material requirements planning of batch production in multi-stage manufacturing systems is discussed where component parts may have significant non-zero production or purchasing lead time. The presence of such lead time poses a synchronization problem for the rolling horizon planning of component part production in the system. The synchronization problem is analysed, discussed and modelled first for the case of assembly product structures where a component has a unique successor component. The analysis is then extended to the more complex case of general product structures where a component may have multiple successor components. The associated general structure multi-stage lot-sizing problem is then formulated as a mixed integer linear program first in terms of conventional stock, and then reformulated in terms of echelon stock. The echelon stock quantity of a component is its lead-time adjusted total system stock, counted both as a stand-alone component and as part of successor components. The echelon stock formulation permits the derivation of valid inequalities that can be used in an optimal solution method, and facilitates the development of a fast heuristic method for the capacitated problem     

Effects of different calcium salts on properties of milk related to heat stability

Insoluble calcium salts were added to milk to increase total calcium by 30 mM, without changing properties influencing heat stability, such as pH and ionic calcium. There were no major signs of instability associated with coagulation, sediment formation or fouling when subjected to ultra high temperature (UHT) and in‐container sterilisation. The buffering capacity was also unaltered. On the other hand, addition of soluble calcium salts reduced pH, increased ionic calcium and caused coagulation to occur. Calcium chloride showed the largest destabilising effect, followed by calcium lactate and calcium gluconate. Milk became unstable to UHT processing at lower calcium additions compared to in‐container sterilisation.