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The Dairy Science and Food Technology website provides scientific and technological information for students studying food science and technology and may also be of interest to those working in the industry. A discussion forum and interactive content through "On Line" calculators are also provided.
There are sections on starter cultures, probiotics, cheese science and technology, bioactive peptides, ice cream, wine making, modeling in food technology, thermal processing and modified atmosphere packaging and labelling. Some general health information including reference to allergy and food intolerance is also presented.
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Calculator for determining the F value of a thermal process
The calculator converts temperature readings to lethal rates, plots the lethal rates against time, and determines F values for a heat process. The area under the curve is determined using the trapezoid rule. Accurate F determinations for most thermal processes can be obtained. In general the more values, the more accurate the value for F will be.
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Production of balanced ice cream mixes
Manufacturers produce ice cream to meet the requirements of consumers as interpreted by the retailers or those selling directly to consumers.
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There are many ways in which traditional cheeses can be classified. Criteria such as country of origin, type of milk used, species of animal used to produce the milk, fat content, moisture content, texture, whether mould ripened or not, cheese making process used, moisture in the non-fat solids have been and continue to be used. These criteria have been used either singly or in combination.
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In this section we are going to use simple mathematical techniques, associated with thermobacteriology, to investigate the survival of Mycobacterium avium subsp. paratuberculosis during high temperature short time, HTST, pasteurisation.
