434. The bacteriological quality of National Dried Milk

1951 ◽  
Vol 18 (1) ◽  
pp. 34-42 ◽  
Author(s):  
A. T. Parsons ◽  
J. R. Fraser
Keyword(s):  
General Trend ◽  
Milk Powder ◽  
General Level ◽  
Bacteriological Examination ◽  
Bacteriological Quality ◽  
Set Up ◽  
Statistical Form

This paper presents in statistical form the results of the bacteriological examination of over 1200 samples of National Dried Milk during the period 1944–9. Factors which may affect the results are discussed. The general level of bacterial quality disclosed is high, but appreciable differences are shown in the standards reached at different factories and repacking depots. No general trend with time was observed in the figures throughout the period of 6 years considered, and no correlation was observed between the counts obtained and the time which had elapsed since packing into 20 oz. tins. Between counts at 37 and at 55° C. some correlation was noted in the products of most factories and depots, and the significance of this observation is discussed. The counts obtained are compared with various standards which have been put forward or are now in operation, and ways are suggested in which the figures might be used to set up standards of bacterial quality for roller-dried milk powder in this country.

Occurrence of Bacillus cereus and the Bacteriological Quality of Chinese “Take-Out” Foods

1978 ◽  
Vol 41 (6) ◽  
pp. 450-454 ◽  
Author(s):  
D. A. SCHIEMANN
Keyword(s):  
Bacillus Cereus ◽  
Nitrate Reduction ◽  
Biochemical Characterization ◽  
Bacteriological Examination ◽  
Bacteriological Quality ◽  
Litmus Milk ◽  
Aerobic And Anaerobic ◽  
Gelatin Hydrolysis

One hundred sixty-five samples of various foods were collected from 24 different Chinese take-out restaurants for bacteriological examination which included enumeration of Bacillus cereus by three media, MYP, KG and blood agars. Blood agar was less selective but no quantitative differences in recovery were apparent. Twenty-eight samples (15%) yielded B. cereus in excess of 100 per gram, and 20 of these were fried rice (33% positive), which also showed the poorest overall bacteriological quality. Biochemical characterization of 232 isolates of B. cereus showed 96% or more positive for catalase, nitrate reduction, beta-haemolysis, subterminal-ellipsoidal spores, aerobic and anaerobic utilization of glucose, Voges-Proskauer, fermentation of glycerol, gelatin hydrolysis, and alkaline peptonization of litmus milk; and a negative reaction in mannitol. Variable results were obtained for motility, fermentation of sucrose and salicin, and starch hydrolysis. Thirty-three isolates were susceptible to 12 of 19 antibiotics tested, and resistant to colistin. Six (18%) were susceptible to penicillin.

365. The bacteriological quality of british spray-dried milk powder

1948 ◽  
Vol 15 (3) ◽  
pp. 277-279 ◽  
Author(s):  
Constance Higginbottom
Keyword(s):  
Milk Powder ◽  
Milk Products ◽  
Bacteriological Quality ◽  
Spray Dried

The increased use of dried-milk products in human feeding during recent years stimulated investigations into and more rigid control of the bacteriological quality.Spray-dried milk powder from the same eight British plants has been examined for bacteriological quality at this Institute in several different years and the results show the marked improvements which have been made.

326. The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray Process

1945 ◽  
Vol 14 (1-2) ◽  
pp. 116-159 ◽  
Author(s):  
A. T. K. Mattick ◽  
Edith R. Hiscox ◽  
E. L. Crossley ◽  
C. H. Lea ◽  
J. D. Findlay ◽  
...  
Keyword(s):  
Heating Temperature ◽  
Milk Powder ◽  
Raw Milk ◽  
Effect Of Temperature ◽  
Milk Supply ◽  
Spray Process ◽  
Bacteriological Quality ◽  
Higher Temperature ◽  
Lower Temperature

(1) Increasing the pre-heating temperature of the milk from 165 to 190° F. before spray-drying greatly improved the resistance of the powder to the development of tallowy ‘off’-flavours on storage. From the results of accelerated tests at 47 and 37° C. a storage life (in air) of the order of 2 years could safely be predicted for the powders from milk pre-heated at the higher temperature. Confirmation has now been obtained by storage of the powders for 2½ years at 15° C. and at room temperature.(2) Improvement in the bacteriological quality of the milk supply, and more careful control during its passage through the plant, produced some improvement in the keeping properties of powders prepared from milk pre-heated at the lower temperature, but had relatively little effect on the keeping properties of the powder when the higher preheating temperature was used.(3) The shapes of the deterioration curves for the various powders showed that the effect of the higher pre-heating temperature and of improvement in the milk supply was to extend the induction period which precedes rapid deterioration. The protective effect of both factors was greater when measured at the ‘slightly tallowy’ or ‘fairly good’ stage than when comparison was made at a more advanced stage of decomposition.

Gas packing milk powder with a mixture of nitrogen and hydrogen in the presence of palladium catalyst

1961 ◽  
Vol 28 (3) ◽  
pp. 285-292 ◽  
Author(s):  
J. Abbot ◽  
R. Waite ◽  
J. F. Hearne
Keyword(s):  
Conventional Method ◽  
Milk Powder ◽  
New Method ◽  
Solid Catalyst ◽  
General Level ◽  
Free Atmosphere ◽  
Catalyst Pellet ◽  
Skimmed Milk ◽  
Physical Changes

SummaryWhole and skimmed milk spray dried powders have been gas packed by two methods, and the chemical and physical changes taking place during storage at 17 and 37 °C for two years have been measured. The conventional method of double gas packing with nitrogen, with an interval of several days for desorption, was used as a control for a new method employing a single gas packing with a mixture of nitrogen (90%) and hydrogen (10%) plus the inclusion within the can of a solid catalyst pellet containing palladium.The new system was more effective in removing oxygen and in maintaining an almost oxygen free atmosphere within the cans. Used on a commercial scale it would have several important advantages over the conventional method, and both whole and skimmed milk powders packed in this way would probably be usable after storage for 10 years at normal temperatures.Because of the low general level of oxygen in all the cans packed by both methods and because of the low moisture content there was little difference in the keeping quality of the powders. What little there was, however, was in favour of the new method.

222. Bacteriological studies of spraydried milk powder

1939 ◽  
Vol 10 (2) ◽  
pp. 202-230 ◽  
Author(s):  
Agnes A. Nichols
Keyword(s):  
Milk Powder ◽  
Glass Beads ◽  
Bacteriological Examination ◽  
Factors Affecting ◽  
External Contamination ◽  
Bacteriological Quality ◽  
Pure Cultures ◽  
Spray Dried

1. Over 400 samples of spray-dried. milk powder from eight factories operating in England and Scotland have been examined. These samples were taken at different stages of the day's run and were obtained from several types of plant situated in widely different districts. Samples were taken in both the summer and winter months. The samples were, therefore, sufficiently representative to enable general conclusions to be drawn regarding the factors affecting bacteriological quality.2. In reconstituting milk powders for bacteriological examination it is necessary to ensure (i) that the sample is sufficiently large to be representative, and (ii) that external contamination is avoided during weighing and handling. The use of a 20 g. sample is advocated. Complete reconstitution of the powder is best obtained by shaking the sample with glass beads in a 180 ml. water blank which is contained in a screw-capped bottle. Details are also given of the methods used in bacteriological examination of the samples and for the isolation of pure cultures from them.

Tingkat Kepuasan Nasabah Pada Bank Syariah Mandiri Cabang Bogor

2019 ◽  
Vol 4 (2) ◽  
pp. 34
Author(s):  
Priyo Wismantoro ◽  
Fika Dwiyanti
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Competitive Advantage ◽  
Customer Service ◽  
General Level ◽  
Customer Focus ◽  
Quality Improvements ◽  
Level Of Satisfaction

Business banking is a service business based on principles of trust and t5he customer is a major asset. Under conditions of business competition among banks strict bank that has resulted in only a competitive advantage (compatative advantage as well as a competitive advantage) who can reach the highest position in the eyes of cusmers or the public. Competitive advantage can be obtained from the quality of customer servicr, so the focus on customers (customer focus), responsive to the development of customer desires and continuously innovate is an acitivity that can be done to anticipate the cimpetitive conditions. In this case, the bank should always evaluate the quality of service given to customers and is reflected in the level of customer satisfaction obtained. Rate the quality of service branch of bank syariah mandiri bogor whole is still under service, because it still was below expectations, this is evident also that the general level of service is still not meeting customer expectations, because the level of hope (expectation0 the customer is generally higher than the level of performance (perfromance) or perception(perception)customer.        Empathy dimension of service quality dimensions are most critical or have any impact on the most powerful influence on the level of satisfaction. In this case, the willingness og bank syariah mandiri branch bogor provide individual attention in serving its clients is crucial. Empathy dimension attributes inclide individual attention, operational time , personal attention, giving interests, and understand the needs. These attributes is the main priority of service quality improvements are intensive and comprehensive.           Customer service strategy to be implemented by the management of bank syariah mandiri in perspective five dimensioris of service quality(tangibles, realiability,responsiveness, assurance and empathy) looks not optimal. In an effort to provide the best service (service excellence) and focus to the customer(customer focus), then the customer satisfaction can be obatained with significantly improved and the improvement of quality of serivice aspects and impticalions of the strategy need to be consldered

STUDY OF INACCURACY IN THE OPERATION OF THE MAIN CONTROLLER OF STB MACHINE

2019 ◽  
Keyword(s):  
Normal Distribution ◽  
Stable Process ◽  
Random Errors ◽  
Actual Length ◽  
Experimental Data Processing ◽  
Set Up ◽  
Main Regulator ◽  
Transmission Gear ◽  
Selection Of

At production of fabrics, including fabrics for agricultural purpose, an important role is played by the cor-rect adjustment of operation of machine main regulator. The quality of setup of machine main controller is determined by the proper selection of rotation angle of warp beam weaving per one filling thread. In the pro-cess of using the regulator as a result of mistakes in adjustment, wear of transmission gear and backlashes in connections of details there are random changes in threads length. The purpose of the article is the research of property of random errors of basis giving by STB machine regulator. Mistakes can be both negative, and positive. In case of emergence only negative or only positive mistakes operation of the machine becomes im-possible as there will be a consecutive accumulation of mistakes. As a result of experimental data processing for stable process of weaving and the invariable diameter of basis threads winding of threads it is revealed that the random error of giving is set up as linear function of the accidental length having normal distribution. Measurements of accidental deviations in giving of a basis by the main regulator allowed to construct a curve of normal distribution of its actual length for one pass of weft thread. The presented curve of distribution of random errors in giving of a basis is the displaced curve of normal distribution of the accidental sizes. Also we define the density of probability of normal distribution of basis giving errors connected with a margin er-ror operation of the main regulator knowing of which allows to plan ways of their decrease that is important for improvement of quality of the produced fabrics.

The Rotterdam Initiative in Reducing Waste Discharges at Source

1991 ◽  
Vol 24 (10) ◽  
pp. 171-177
Author(s):  
T. Vellinga ◽  
J. P. J. Nijssen
Keyword(s):  
Public Relations ◽  
Action Plan ◽  
Detailed Balance ◽  
River Rhine ◽  
The North ◽  
Complementary Role ◽  
Action Programme ◽  
The North Sea ◽  
Set Up

Much of the material dredged from the port of Rotterdam is contaminated to such a degree that it must be placed in specially constructed sites. The aim of Rotterdam is to ensure that the dredged material will once again be clean. This will entail the thorough cleansing of the sources of the contamination of the sediment in the harbours and in the River Rhine. The Rotterdam Rhine Research Project (RRP) is one of the means to achieve this based on: technical research, legal research, public relations and dialogues with dischargers. The programme for five selected heavy metals is almost complete. For many heavy metal discharge points between Rotterdam and Rheinfelden, a specially devised independent load assessment has been carried out four times. Balance studies were used to determine the relative contributions of the point discharges to the total. Currently the results are being used in an attempt to negotiate agreements with a selected number of the major dischargers. At present, more detailed balance studies are being set up and exploratory measurements carried out for organic micropollutants. It may be concluded that the research is progressing successfully and methods and techniques developed seem satisfactory and broadly applicable. The Rhine Action Programme encompasses an international effort to improve the quality of the Rhine water. Although the RRP plays a modest complementary role to the Rhine Action Plan, there is no doubt of the value of this Rotterdam initiative. The mode of work followed in the RRP contains elements that can be of use in combatting the contamination of the North Sea by rivers other than the Rhine.

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