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Site Map

    
News
Recent news articles on Dairy Science and Food Technology
    
Bacteriophages for lactic acid bacteria
Discovery of bacteriophages for lactococci
Industrial significance of lactococcal bacteriophages
Bacteriophages for lactic acid bacteria with particular emphasis on lactococci
Morphology of bacteriophages for lactic acid bacteria
Bacteriophage control in cheese manufacture
Bacteriophage lysins
Effect of lysin-producing phages in dairy fermentations
Isolation and purification of phage lysins
Role of phage lysin in intracellular phage release
Enumeration of lactococcal bacteriophages
Plaque formation by bacteriophage
Factors affecting plaque formation
Indirect assay of lactococcal bacteriophages
Isolation and purification of bacteriophages
Preparation and storage of high titre lactococcal lysates
Site coordinator and owner
Dr Michael Mullan
    
Cheese technology
Classification of cheese types using calcium and pH
Test your knowledge of cheese
Selected answers to cheese to cheese science and technology questions
Modelling the grade value of Cheddar Cheese
Study tours to German farmhouse cheese makers
    
Cheese quality
Causes of early gas production in Cheddar cheese
    
Cheese starters
Microbiology of starter cultures
Use of starter concentrates in fermented dairy product manufacture
Identification of Enterococcus species with a biochemical key
Composition of PLGYG and M17 broth and agar media
    
Cheese yield
Determination of theoretical yield and process efficiency for Cottage Cheese
Case study-reduced cheese yields in a commercial Cheddar cheese factory
How do you investigate and solve commercial yield problems?
    
Cheeses of the Piedmont region of Italy
Saras del Fèn
Robiola di Roccaverano
Toma del Lait brusc
Grana Padano
Cevrin di Coazze
Bruss
Montebore
Tomino di Talucco
Murianengo
Taleggio
Gorgonzola
Tuma 'd Trausela
Murazzano
Toma Piemontese
Castelmagno
Raschera
Bra Duro
Bra Tenero
    
Contributors to the Dairy Science and Food Technology website
Dr Cecilia Hegarty
Ms Claire Towler
Professor Giuseppe Zeppa
Mr Ian McCluggage
Dr. Rattan Chand
Dr. Emily Haque
Dr. N. Goyal
Dr Alan Mullan
Dr. D. N. Gandhi
Dr Michael Mullan
Dr Kalpana Dixit
    
Exploitation of antimicrobial proteins
Major antimicrobial proteins in milk
Manufacture of milk powders containing a functional LP system
Assay of lactoperoxidase activity
Milk protein derived bioactive peptides
    
ice-cream
Ice cream. Principles of ice cream mix calculation

Microsoft Excel spreadsheets for ice cream mixes
Frequently asked questions (FAQ) about the Microsoft Excel Ice Cream Mix spreadsheets
    
Writing and referencing
Citing references correctly
Improving your writing using a readability calculator
Harvard reference generator
        
Primary production
Dairy farming in a new environment
    
industrial microbiology
Polyphosphate in microorganisms
    
Inhibitors in milk
Inhibitors in milk
    
Jobs / careers
Job vacancies in dairy science and food technology
Archived job vacaccies
Creating an entrepreneurial future
    
Web link categories
Jobs and Careers in Food Science and Technology
Food Science and Technology Education Resources
Equipment Manufacturers and Suppliers
Industry Associations and Councils
Nutrition and Health
Microbiology and Virology Webs
Food and Drink Market
Packaging
Courses in Food Science and Technology
Food Standards and legislation
Writing Research Reports and Dissertations
Consumer Organisations
Encyclopaedias and similar resources
Student Health
    
Site calculators and models
Comite´ des Industries des Mayonnaises et Sauces Condimentaires de laCommunaute´ E´conomique Europeenne (CIMSCEE) model for the preservation of emulsion products using acetic acid
Simplified version of the Dairy Science and Food technology F and P value calculator.
Flexible calculator for determining the F, B* and C*values following ultra-high temperature (UHT) processing of milk
Spread sheet for calculating the F0, B* and C* values and the concentration of lactulose following ultra-high temperature (UHT) processing of milk
Ice cream density and weight calculator
Predicting the grade of cheddar cheese
Determine the theoretical yield and process efficiency for cottage cheese
Calculate fat retention in cheese
Determination of the theoretical yield of cheddar cheese using milk composition only and a modified version of the Van Slyke yield equation
Sodium to salt calculator
Calculate the fat concentration required in the standardised milk used to produce a milk powder to a specified fat concentration
Molarity calculator
Calculate the MSNF concentration required for a balanced ice cream mix
Ice cream mix calculator
Spoilage probability calculator
Convert numbers(regular numbers)to scientific notation
Determination of theoretical yield of cheddar cheese using milk composition,cheese moisture and the van slyke yield equation
Calculate casein retention in cheese
Calculate the MSNF content of cream
Calculator for determining the F value of a thermal process
Help for lethal rate calculator
Pearson square calculator for adjusting the fat concentration of milk for cheese, ice cream or whole milk powder manufacture
Microsoft Excel spreadsheet using Pearson square method for standardising two component mixtures
Calculator for determining the MSNF content of unwashed butter
Modeling in food technology
Calculate the energy content of a food
Interactive spreadsheet  for investigating the effect of milk composition on yield, theoretical yield, cheese making efficiency, fat and protein retention and fat in dry matter for Cheddar cheese

Modelling the probability of Listeria monocytogenes growing in cheese
    
Notices
Acknowledgements
Copyright and legal matters
    
Packaging
Science and technology of modified atmosphere packaging
Effect of modified atmosphere packaging on major foods
Nutrition and Health Claims-EU Legislation - Regulation No. 1924/2006
Labelling-Determination of the energy content of food
    
Probiotics
Probiotic microorganisms in food. Properties, benefits, safety and enumeration
Whey, a carrier of probiotics against diarrhoea
Biotherapeutic properties of probiotic yeast Saccharomyces species in fermented dairy foods
    
Search for literature cited
Search Dairy Science and Food Technology citation database
    
Science and technology of wine
The science and technology of wine making
    
Thermal processing
Modeling the destruction of Mycobacterium avium subsp. paratuberculosis
Calculator for determining the number of survivors of Mycobacterium avium subsp. paratuberculosis (MAP) following a heat treatment
Calculator for determining the time required to reduce an initial population of Mycobacterium avium subsp. paratuberculosis (MAP) to a predetermined number of survivors
Calculator for determining the Decimal Reduction Time (D) at a specified temperature knowing the D and Z values at a given temperature
Calculator for determining the number of survivors of Mycobacterium avium subsp. paratuberculosis (MAP) following a heat treatment
Microsoft Excel lethal rate calculator

Written by Michael Mullan

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