DAIRYSCIENCE AND FOOD TECHNOLOGY

 


COPYRIGHT AND LEGAL MATTERS

This site is a personal site and the views expressed are either mine or those of other authors. Note the views of contributing authors including those posting in the forum belong to them and I do not necessarily agree or disagree with their views.

Where I have listed URLs of other sites no guarantees are made that any of the links on these pages still work, or are appropriate for your intended use. Site URLs change and others sometimes use these previously appropriate links for purposes that may be offensive or illegal. It is not my intention to direct anyone to sites other than those that contain academically relevant 'food' related content. If you find a broken link or that a link has been changed please let me know and I will modify the link or remove the reference to that link on this site.

I have included a range of calculators including aids for determining yield,milk component retention in cheese manufacture, ice-cream mix composition and the F-value of thermal processes. Wizards to help students produce correctly cited references have also been included. These aids are included for the use of students and are not intended for commercial use or to replace support from lecturers and tutors.

It is a condition of using this website that you accept that you use all software and educational material at your own risk. I cannot be held accountable for any losses/damages/problems/consequences arising from the use or interpretation of any material that I have provided for educational use including any errors made by me or others.

I am not medically qualified and this site is not intended to be a source of medical or nutritional advice for anyone. If you read material that you consider to have health or nutritional significance to you, please discuss any action that you are considering with a qualified medical practitioner.

Since this is a personal site I do not have the time to request permission to link to every site that may be listed and I apologise for this lack of courtesy. If you object to me linking to your site please let me know and I will remove the link.

I am not responsible for the views and statements in articles written by site contributors other than me. Contributors accept full responsibility for the content of their articles.

USERS' CONDUCT ON THIS WEB SITE

While using this web site, you should not: post or transmit any unlawful, threatening, abusive, or objectionable information of any kind, including encouraging unlawful conduct ; post or exploit any information, software or other material obtained through this web site for commercial purposes (other than as expressly permitted by me and where I am the copyright holder); upload, post, publish, transmit, reproduce, or distribute, information, software or other material obtained through this site without my permission; or upload, post, publish, reproduce, transmit or distribute any element or part of the this web site since the web site is copyrighted to me.

ACCESS FOR USERS WHO ARE BLIND, HAVE IMPAIRED VISION OR HAVE DIFFICULTIES WITH PARTICULAR COLOURS

I have tried to make this site as accessible as I can for people who are blind or have difficulty with particular colours. Most pages have been viewed using a text-based browser called Lynx and should meet the requirements of several software packages that translate text to speech. Any problems please Email me using the link below and tell me what is wrong. I will try to change the site coding to help you.



© Copyright February 2001. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.

Home| Author | Starters| Probiotics| Inhibitors| Phage| Cheese Quality | Cheese Yield| Modelling| MAP | Discuss site topics|Links| Legal|

SEARCH
Please enter a word or phrase to search the site.


 

Home
Site Coordinator

Cheese starters
Probiotics
Inhibitors in milk
Exploitation of anti-
microbial proteins

Bacteriophages for
lactococci

Cheese quality
Cheese yield
Cheese manufacture
Modeling in food technology
Science of MAP
Discuss site topics
Links
Search for literature
cited

Contribute an article

Articles
Acknowledgements

 

Valid HTML 4.01 Transitional