Subject Index A
Abattoir design, 264 hygiene, 275
Acceptance sampling, 338 Activated sludge process, 24 Active oxygen method, 362 Aerating agents, 226
in flour, 209
Aeration, measurements of, 239 Aflatoxin, 357
Air conditioning, 139
Albuminoid nitrogen, 4, 5, 9, 10 Algae, 7, 19
Alkalinity, 3, 17 reduction of, 19
Ammonium persulphate, 207 Amylase
a-, 197, 203, 205, 212 ß-, 197, 199
Animal fat, determination of, in vegeta- ble fat, 383
Animal forms found in water mains, 7 Animals
lairage for, 261
need to rest prior to slaughter, 261 transport of, 260
Annatto, 398, 399 Ante-mortem factors, 253
stunning, 261, 262 Antibiotics, 65, 161
detection of, 132-133
effect on cheese-making, 131-134 in milk, 75, 129
nisin, 103, 106, 142, 145, 161 Antioxidants, 235, 385
Arachic acid, 356
Aseptically filled dairy products, see UHT process
Automation of milk testing, 34
B Babcock test, 55
Bacteriological examination accuracy of, 46
errors in, 42, 50 frequency of testing, 46 handling of samples for, 32 importance of temperature, 42 indirect tests, 45
media, for 47 methods, 44
of aseptically packaged dairy pro- ducts, 90
of bulk milk, 55, 78, 173 of pasteurized milk, 77, 78, 79 of solid dairy products, 43-44, 173 to assess fish freshness, 210 Bacteriophage, 132, 144 Baking powder, 226 Baking tests
of flour, 202, 210, 211 in U.K., 202
in U.S.A. and Canada, 202 Beef, 264
Beef tallow, detection of, 372 Beer, 1
Benzoyl peroxide, 207
Biochemical oxygen demand (BOD), 4, 21, 22, 169
Biscuits, 197, 222 flour for, 210 mixing of, 229 weight control of, 231
Blood-splashing, in meat, 261, 262, 280, 285
Bottle washing, 167 Bread, 197
acidity of, 213 ash content of, 213
"brown", 214 crumb colour, 213 crumb firmness, 214 fibre content, 214 flour for, 198
keeping qualities of, 214 milk, 214, 215
protein-enriched, 215 quality control of, 212-215 starch-reduced, 215 subjective tests of, 213-214 volume, 213
white, 214
Brewing, 16
reducing water pollution in, 22 Brucellosis, 173
Butter, 96, 100, 119 cream standards for, 125
continuous manufacture of, 119-120 defects in, 120
effect of water on, 168 flavour of, 122 hardness of, 125 in margarine, 399
manufacturing conditions, 122 main types of, 119
oil, 126 powder, 126
quality control of, 120, 121, 125 salt content of, 119
spreadability, 120, 126 standards, 119 taints in, 123
Buttermilk, cultured, 150 Cakes, 222
C
mixing, 229 Canned products, 283
bacteriological contamination of, 285 recontamination of, 286
"swells" in, 52 Canning
as preservation method, 283 heat processing in, 284, 285, 286 of fish, 334
of meat products, 283 plant for, 286 Capric acid, 356 Caproic acid, 356, 371 Caprylic acid, 356, 371 Carbohydrate, 272 Carcase meat, 252
cutting of, 273
effect of bleeding on, 262, 263 effect of stunning on, 262, 263 farmers' aim in producing, 259 grading of, 254
inspection of, 265
manufacturers' requirements, 251 rapid cooling of, 266
retailers' requirements, 259 Casein, 53, 151, 152
Chalk in flour, 195 Checker, at creamery, 62 Cheese, 45, 48, 96, 98, 100, 127
"blowing" of, 135, 141, 142 blue-veined, 134, 137 defects in, 128, 145
effect of antibiotics on, 131-134 effect of water on, 168
flavour of, 136, 138, 140 gas production in, 135 grading of, 139-141 hard, 137
keeping quality of, 134, 142 milk powder in, 130 milk quality for, 129, 141 mites, 143
pre-cooked, 144 processed, 145
rheological measurements, 141 ripened v. unripened milk, 131 sampling, 140
starters, 127, 134, 142, 143, 144, 145 washed curd types, 134
Chlorination of water, 9, 13, 15, 167, 287, 291
Chlorine, 5, 13, 17, 18, 19, 20, 25, 207 effect on frozen desserts, 15 effect on shellfish, 12 removal of, 18 Cholesterol, 383
Chromatography, 137, 376, 387,393, 397 column, 377
gas, 30, 62, 75, 123, 271, 379-380, 382, 383
paper, 378, 382, 383, 398 thin-layer, 379, 322, 383 Citric acid, 36
Clarifixation, 84 Clostridium
botulinum, 283, 284, 329 welchiU 6, 9, 170 Clot-on-boiling test, 54 Coagulants, 17, 19 Cod, 307, 308, 309, 312
Coliform bacteria, 6, 9, 10, 11, 12, 329, Colours in meat products, 272 331
Condensed milk, 105 age thickening of, 106, 107 colour of, 109
Condensed milk, contd.
defects in, 106 manufacture, 105 quality control, 107-109 standards, 108, 110
"striking point", 105, 108 sucrose content of, 105, 108 viscosity of, 108
Confectionery goods, 197 aeration of, 197, 229 assessment of finished, 237 baking of, 232
basic ingredients, 221, 222-227 colours in, 227
cooling of, 232
compressibility tests on, 244-247 continuous manufacture of, 239 fermented, 221, 228
fillings for, 236 flavour changes in, 234 flour for, 208, 222 glazing of, 231 groups, 221 icings, 236
manufacturing methods, 221 packaging of, 237
physical tests on, 238 portioning, 230
quality deterioration in, 233 quality of ingredients, 222 rolling of, 230
shear tests on, 244-247 shelf-life of, 233, 235 staling of, 234 Copper
determination of in fat, 390 effect of on butter, 123 Corn syrup, see Glucose syrup Corrosion of cans, 335-336
Cottonseed oil, detection of, 372, 382 Cream, 403
artificial, see "Cream" fillings basic types of, 92
"bitty", 74, 80 clotted, 94 cultured, 151 defects, 95 double, 93 fat/SNF ratio, 92 frozen, 96
properties of, 92 single, 92 standards for, 94 sterilized, 95, 96 tests for, 93 whipping, 94, 96
"Cream" fillings, 236 texts of, 237, 241-242 Curing
agents, 280 brine injection, 280 factors affecting, 279 of meat, 278-283
Dairies, reduction of water pollution D by, 22, 24
Dairy equipment cleaning of, 163, 164 hygiene of, 162 materials for, 165 sterilizing of, 164 Dairy products, 29, 30
absorption of odours by, 72 additives, 156-7
bacteriological standards for, 97 by-products, 153
chemical standards for, 36, 37 composite samples, 32 compounded, 153 constituents of, 35 defined, 31
foreign objects in, 161, 162 fault-producing organisms in, 50 international standards for, 160 keeping quality of, 97
legal standards for, 159, 161 manufactured, 96-103 manufacturing procedures, 156 microbiological behaviour of, 39 microflora of, 38
packaging of, 157-158 preservatives in, 160 protein content of, 56 public health aspects of, 169 quality of, 100, 160
radioactive contamination of, 35 standard sampling methods for, 31 Detergents, 163, 165, 276
corrosion by, 165
Differential thermal analysis, 368 Dilatation of fats, 366
curve of, 367 Disinfectants, 11 Dough, 197
consistency of, 238-239 quality tests, 210, 211 Drying of meat, 278, 283 Dye reduction test, 58, 61 Effluents, 20, 21, 23, 24, 25 E
discharge to sewers, 23 from cider making, 25 from dairies, 169 standards for, 21 suspended solids in, 21
treatment, see Waste water treatment Egg defrosting of frozen, 224
dried, 225 frozen, 224
functional properties of, 223 in flour confectionery, 223-225 pasteurized, 225
reconstituting dried, 225 yolk, 395, 402
Electrical conductivity of water, 3 Emulsifying agents, 227, 395, 400 Enzymes, 98
Enzymic reactions, 16
Equilibrium relative humidity (ERH), 233, 234, 236
determination of, 240 Erucic acid, 356
Escherichia coli, 6, 9, 292, 329, 331, 332, Evaporated milk, 39, 43, 100 340
bacteriological aspects of, 102 equipment, 101
flavour, 102
glass-like fragments in, 103 legal standards for, 100 problems of, 102 quality control of, 101 Fat, 355 F
analysis, 120, 361, 375 animal, 358
antioxidants in, 385 as basis for milk buying, 32 bleaching of, 359
chemical characteristics, 373-374 colour measurement on, 368-369 composition of, 355-356, 381 consistency of, 238
deodorization of, 360 detection of admixtures, 375
detection of foreign, in milk products, determination of, 55 121
for flour confectionery, 223 for frying, 400-401 for pie pastry, 289 identification of, 375 impurities in, 369-371 in dairy products, 36, 37, 54 in meat products, 288
melting behaviour of, 366-368 metal traces in, 389-393 moisture content, 370 neutralization of, 359 organoleptically stable, 373 organoleptically unstable, 373 oxidation of, 362, 372 products, 394-403 qualitative tests on, 371 refining of, 358
refractive index of, 365, 366, 373 saponifiability, 363, 373
stability of, 362, 372 standards for, 360 specific gravity of, 365
unsaponifiable components of, 370 unsaturation, 363
vegetable, 357 winning of, 357 Fatty acids, 356, 372, 377
analysis of, 375 free, 370 in fats, 381
saturated, 356, 365, 371 unsaturated, 356, 372, 376 volatile, 370-371
Fillets, yield of, 314 Filters, 17, 18
Filth test for flour, 206 Fish
biological quality of, 307, 333
Fish, contd.
brining of, 335 canned, 332-336 catching of, 304
chemical composition of, 307 consumer packs for, 320 defects in, 313
diseases of, 308 display of, 315
distribution of, 305, 314, 319, 325 deterioration on freezing, 316 fatty, 307
filleting, 313
freshness of, 306, 310-313, 316, 334 frozen, 315, 334
identification of, 307, 332 marine, 304
metabolic defects in, 309 precooked, 327
processing of, 305, 334-335 quality, 306, 313
quality control applied to, 336-343 retailing of, 314, 325
skinning, 313 smoked, 320-327 splitting, 321 spoilage, 305, 310
standards for, 315, 320, 336
"stinkers", 313
storage of frozen, 318, 319 tainted, 309
wet, 313, 314
Fish inspection in Canada, 339-341 Fish inspection in U.S.A., 341-342
standards, 342 Fish sticks, 327
contents of, 327
microbiology of, 328, 330 specifications for, 329 Floe, 18
Flour
α-amylase activity of, 203, 205, 212 acidity of, 206
ash content of, 198-199, 208, 211 bacteriological purity of, 212 baking tests for, 202, 210, 211 bleaches in, 197,201,202,207,209,211 brightness, 201
chalk in, 195, 210 colour, 201,209, 211
commercial uses of, 197
damaged starch content of, 204, 205 diastatic activity of, 197, 199, 200,
202,208,211 extraction, 196, 199 fibre content of, 203 for biscuits, 210 for bread, 198
for confectionery, 208, 222 for pie pastry, 289 for soup manufacture, 212
"improvers", 197, 207
moisture content of, 198, 208, 210 nutrients added to, 197, 203 particle size of, 207, 209
protein content of, 198, 202, 208, 211 taint in, 206
water absorption of, 203 wheatmeal, 203
wholemeal, 203 Flour-milling, 196 Freezer-burn, 318
Freezing point test for milk, 37, 54, 58 Frozen desserts, 15
Fruit, dried, 226
Gelation of concentrated milk, 103 G Gerber test, 55, 56
Glucose syrup, 226 Gluten, 197, 229 Glyceride analysis, 393
Gossypol, determination of, 384 Groundnuts, 357, 359
oil, 382
Haddock, 307, 312 H Halibut, 306 Hazen units, 4, 17 Herring, 307, 308, 334
Homogenization of milk, 81,86,100,101 Hull Quality Control Scheme, 337
procedure, 338 Hydrogen cyanide, 207
Hygiene in dairy equipment, 162 Index organisms, 170 I
Infra-red methods for testing milk, 34,
36,57
Instrumentation in dairying manufac- ture, 34
Interpretation of test results, 33 Iodine value of fats, 363, 364, 365, 373, Iodophors, 163, 164 374
Ion-exchange, 390, 391
Kippers, tasting scheme for, 326 K Kirschner value, 371, 399, 400 Kreistest, 362, 373
Kumiss, 150
Laboratory tests, 30, 99, 100 L Lactic acid
determination of, 35, 57 fermentation, 36 Lactose, 153
determination of, 35-36 Laurie acid, 356, 371 Lecithin, 385, 395
analysis of, 388-389
Linoleic acid, 356, 364, 365, 382, 394, Linolenic acid, 356, 360, 364, 365 395 Lipase, 98
Lipolysis, 48
Lovibond Tintometer, 368, 369, 388 Lund's equations, 365, 366
Mackerel, 307 M
Maine Sardine Scheme, 342-344 Margarine, 394
butter in, 399 colour in, 398
emulsifiers in, 395, 400 fat composition of, 394 frying behaviour, 398 keepability of, 396 preservatives in, 399 quality assessment of, 369 spreading behaviour, 398 substances used in, 395 vitamin A content of, 397 Mastitis, 54, 64, 85
as human health hazard, 64, 171 clinical, 65
control of, 66 tests for, 65, 66-67 treatment of, 65 Mayonnaise, 402
Measurement of ingredients, 227-228 Meat
bacteriological condition of, 267 comminution of, 273
curing of, 279 hygiene, 264
inspection, 264, 265, 270 mechanical tests on, 256 physico-chemical tests on, 256 rapid cooling of, 265
sensory tests on, 255 Meat characteristics
colour, 258 flavour, 257 juiciness, 256 tenderness, 254 Meat pies
bacterial contamination, 289 baking of, 290
filling for, 288 gelatin in, 290 pastry for, 289 Meat products, 266
additives, 272, 288 analysis of, 287
bacteriological control of, 281 canned, 283, 284
classification of, 267, 268 comminuted, 268 cured, 278 fat content of, 288 moisture content of, 287 nitrite in, 280
packaging of, 292 processing of, 273, 275 protein content of, 288 raw materials for, 270, 284 regulations affecting, 276 shelf life of, 278
testing of, 277 Meat quality, 252, 253
factors, affecting, 253, 258
Mechanized processes in baking, 220 Media for microbiological tests, 47
selective, 47
Melting point determination, 366
Membrane filter technique, 6 Metals
colorimetric determination of, 392- in fats, 389-90 393
in milk, 71 in water, 5
isolation from fat, 390-392 Méthylène blue test, 54, 61, 77 Microbiological control, 50
by the milk buyer, 67 of butter, 124, 125 of cheese starters, 143 of condensed milk, 109 of milk powder, 117 of processed cheese, 145 standards, 51, 52
Microbiological test papers, 49 Micro-organisms
of dairy products, 38, 50 rate of proliferation, 51 removal from milk, 73, 84 suppressing growth of, 39 thermoduric, 77, 79, 81
Microscopic examination of milk, 44 Milk
acidophilus, 149
bacteria-reducing treatments for, 40 bacteriological aspects, 77
bulk farm collection of, 63 cartons for, 82
centrifugation of, 84 Channel Islands, 77 clarification of, 83, 98
common defects of pasteurized, 78 containers for retailing, 82, 89 cultured, 147
defined, 30
effect of heat on, 77, 99
evaporated, see Evaporated milk farmers', 58
faults in sterilized, 84 flavoured, 91 frozen, 82
frozen concentrated, 104-105 grades of, 76
heat stability of, 85 heat treatment of, 129, 130 homogenized, 76, 81 keeping quality of, 58, 59, 90
microbiological faults in, 86 non-daily collection of, 41
"normal flavour" of, 67 official quality control of, 63, 64 pasteurized, 39, 75, 76, 80 pathogens in, 43
poor quality, utilization of, 74 preheating of, 98, 99
quality control for sterilized, 87 raw, see Raw milk
ropiness of, 73 skim, 127 souring of, 35, 58 standards, for 59, 62 sterile concentrated, 103-104 sterilized, 39, 43, 76, 87
sweetened condensed, see Condensed milk
taints in, 68-73 toning of, 74
total solids content, 56 tuberculin tested, 76 ultra heat treated (UHT), 77 underpasteurization of, 36 Milk fat, 30
tests for deterioration, 124 Milk powder
defects in, 116
detection of, in milk, 73 drying methods, 110 in flour confectionery, 226
"instant", 115 low-heat, 116
properties of, 111, 112 quality control, 113 reconstitution of, 115 roller process, 111 solubility of, 114, 115 standards for, 112, 113, 118 storage of, 117
Milking machines, 59 Mixing
of biscuits, 229
of fermented goods, 228 of pastry goods, 229
of sponge goods and cakes, 229 Monoglycerides, 385
analysis of, 386-388
Mouldy seed, danger of processing, 357 Myristic acid, 356
Oils
O
degumming of, 358 hardening of, 359 olive, 372
Oleic acid, 356, 364, 365, 382 Organoleptic tests, 30, 140, 337
in the dairy industry, 154-155 of fats, 372, 373
offish freshness, 311, 312 of meat, 255
of meat products, 277, 293 of smoked fish, 326 Oysters, 332
Packaging
of bakery goods, 233, 237 of dairy products, 157-158 Palmitic acid, 356, 382 Palmitoleic acid, 356
Pasteurization, 40, 76, 79, 86, 98 high temperature-short time, 76, 88 holder method, 76, 88
Pastry
basic ingredients of, 222 for meat pies, 289 mixing, 229
Permanganate value, 4, 5, 9, 21 Peroxide value, 362
Personal hygiene standards, 276 Pesticide residues
in dairy products, 157 in milk, 75
pH value, 3, 16, 57, 209
Phosphatase test, 36, 45, 55, 78, 80, 129 Photographic recording applied to
bakery goods, 242-244 Pilchards, 335
Plate count, 328, 331 Polenske value, 371 Pollution of water, 13
reduction of, at source, 22 Polybromide test, 372 Polyphosphates, 272 Pork, 264
Post-mortem processes in meat, 253, water-holding capacity, 263 263
Potassium brómate, 207
Poultry
freezing of, 291 oven ready, 290
quality characteristics, 290 slush-ice cooling of, 291 Precooked frozen meals, 291, 292 Preservatives
for milk samples, 32, 33 in dairy products, 160 in margarine, 399 in meat products, 272
Presumptive coliform examination, 6, 42, 44, 61, 77, 79, 169, 224, 225 Protein content
of bread, 215
of flour, 198,202,208,211 of meat products, 288
Protein denaturation, 316, 317, 318 and toughness offish, 317 Pseudomonas fragi, 10, 125
Psychrophilic bacteria, 11, 40, 41, 43, 49, 63, 125, 168, 304, 315, 328 Public water supplies, 2, 7, 17, 25
Quality defined, 29
factors controlling, 38 Quality control, 29, 220
enforced by legislation, 219 in the baking industry, 219 of bread, 212-215
of butter, 120, 121 of condensed milk, 108 of cream, 93
of dairy products, 30, 39, 41, 154 of evaporated milk, 101
offish, 336-343
of flour, 195, 196, 198-212 of meat, 264, 267
of milk supplies, 61, 63 of sterilized milk, 87-88 physical methods of, 33 standard systems, 40
Radioactivity in dairy products, 157 R Rancidity, 69, 318, 360, 373
hydrolytic, 48 oxidative, 317
SUBJECT INDEX
