The discussions on starter cultures include the role of starters in fermentations, their ecology, classification, the rationale for assigning lactic streptococci to the genus Lactococcus and the differentiation of lactococci to species level.

Some recent research on the identification of inclusion bodies containing polyphosphate in artisanal starters used in the production of traditional Mozzarella cheese is discussed. Additionally a contribution from Dr Alan Mullan, a researcher at Queen's University Questor Centre, on the role of polyphosphate in environmental microorganisms is presented.

The contribution on probiotics reviews the classification of the lactic acid and other bacteria involved, the mechanisms postulated for the beneficial effects of probiotics, safety of probiotics and prebiotics, the enumeration and quality assurance of probiotics and makes mention of product development. A paper on the 'Biotherapeutic properties of probiotic yeast Saccharomyces species in fermented dairy foods' by Kalpana Dixit and Dr. D.N. Gandhi from the National Dairy Research Institute, in India is also available.

The sections on phage include discussions on their discovery, properties, lysins, enumeration, isolation and purification, industrial significance and control.

There are also contributions from Professor Giuseppe Zeppa, a researcher at the Agricultural Faculty of Turin University (Italy), on cheeses produced in Piedmont, Bra Tenero, Bruss , Tuma 'd Trau, Gorgonzola, Cevrin di Coazze, Raschera, Taleggio, Grana Padano, Castelmagno, Murianengo, Toma del Lait brusc, Riobiola di Roccaverano, Toma Piemontese, Saras del Fèn, and Murazzano. Professor Zeppa has also contributed an article on the science and technology of wine making.

The mechanisms of early gas production in cheese are discussed and control measures are suggested.

Answers to selected questions dealing with cheese science and technology including the role of starters in cheese manufacture, the importance of mellowing, why one cheese variety is different than another, and the significance of recent nutritional guidance on the use of salt in cheese making are provided. There is also a facility to evaluate a model developed by Bob Lawrence and his colleagues for predicting the grade value of Cheddar cheese.

The natural and 'added' inhibitors of lactic acid and other bacteria in milk including the lactoperoxidase system, lysozyme, lactoferrin, immunoglobulins, vitamin binding proteins and antibiotics are discussed. While material on the exploitation of the lactoperoxidase system in milk replacer manufacture directly relates to animal feeding it has relevance to human neonates also.

Milk is potentially a rich source of bioactive peptides. These can have profound positive physiological effects on the human body and their inclusion in food may be the next major innovation in functional foods. Dr. Emily Haque and Dr. Rattan Chand, from the National Dairy Research Institute in India, review recent research that has shown milk proteins can yield bioactive peptides with opioid, mineral binding, cytomodulatory, antihypertensive, immunostimulating, antimicrobial and antioxidative activity in the human body.

Calculators for determining the theoretical yields of Cheddar cheese (Van Slyke) with and without cheese moisture, the yield of Cottage cheese, the volumes of skim and whole milk required to standardise milk to a required fat content, the predicted grade value of Cheddar cheese, casein retention, fat retention, casein to fat ratio, protein to fat ratio, the quantities of ingredients required for a balanced ice cream mix, the ideal MSNF value for ice cream, MSNF in unwashed butter, MSNF in cream and the energy value of foods are included. More recently software for calculating the F value of thermal processes has been added. This software can be used to teach the principles of thermal processing or to check the adequacy of, for example, a canning processes. It is easy to use and applicable to a broad range of thermal processes.

Food processing and food production on the farm are closely linked. In an article on 'Dairy farming in a new environment' Ian McCluggage from the College of Agriculture, Food and Rural Enterprise explores the farm business challenges farmers must meet if they are to be successful.

A forum to discuss matters relating to the content of the Dairy Science and Food Technology site is provided. At the 1 March 2008, 96 topic areas and 397 messages including: deaths from a probiotics trial in the Netherlands, patent applications, standardising milk for cheese manufacture, the control of bitterness in Gouda cheese, salt reduction in cheese, benzene in soft drinks, making Coulommiers cheese from goats' milk, cheese yield and the Van Slyke yield equation were recorded. There is also a searchable database of literature cited in the website.

The site also contains an external links section that includes information on careers and current jobs in food science and technology, additional reference material and access to help for students with problems. There is also an interesting article on becoming entrepreneurial-minded.The Harvard-reference wizard should help anyone wishing to cite references correctly and the readability calculator provided can help those wishing to produce readable text. Access to the Thesis Tutor software should prove useful to anyone wanting help in structuring essays, reports and theses.

Site was last modified on the 10 April 2008

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