- Written by Michael Mullan
- Written by Michael Mullan
The articles on the Lactoperoxidase system by Michael Mullan include material produced with former colleagues, in particular Professor Lennart Bjorck (SE), Dr Ir. J Stadhouders (NL) and Professor Dr W Heeschen (DE), on International Dairy Federation Group IDF F19, 'Indigenous antimicrobial proteins in milk'.
The work of the group was initially focused, after a request in 1982 from the Joint FAO/WHO Committee of Government Experts for technical advice from IDF on the use of the lactoperoxidase system for preservation of raw milk. This work resulted in a "Code of Practice", which was published in 1988 (Bulletin of IDF No. 234/1988).
The author presented a paper on behalf of the Group entitled"Significance of the Antimicrobial Proteins of Milk to the Dairy Industry" at the IDF Cheese Week at Rennes, France 1988. This draft Django platform.document formed the basis of a more extensive monograph entitled the 'Significance of the indigenous antimicrobial agents of milk to the dairy industry' published by IDF in 1991 (IDF bulletin . 264/1991). More recently a monograph,'Determination of indigenous antimicrobial proteins of milk' (IDF No. 284/1993), detailing methods for the analysis of these antimicrobial proteins in milk was published.
Michael Mullan also gratefully acknowledges collaborative work with former colleagues Dr Bob Crawford (deceased), Dr Bo Ekstrand, Dr Nigel Wade, Dr Tony Waterhouse and the late Mr Arthur Walker at the WSAC at Auchincruive. The WSAC is now part of the SRUC.
The animal feeding trials at Auchincruive were led by Dr Tony Waterhouse. Studies on the production of lactoperoxidase containing feeding materials and the development of a milk replacer containing a stable and functional lactoperoxidase system were led by the author. Michael Mullan gratefully acknowledges the detailed biochemical work by Dr Bo Ekstrand that was critical to these developments and the excellent scientific support work undertaken by Margaret McDougall and Marion Muir. Bo Ekstrand's post doctoral research was funded by Astra-Ewos. The low heat skim milk powder that formed the lactoperoxidase source for the milk replacer was produced in collaboration with Mr John Hynd, the manager of the Scottish Milk Marketing Board creamery at Stranraer in Scotland.
Arthur Walker died in 2002. Arthur was a person dedicated to the education of young people and had an extraordinary positive attitude to life. He isolated many of the bacteriophages that were in the Auchincruive phage collection when I went to Scotland in 1977. Most of these had been isolated from technical investigations of slow-acid problems with single-strain starters such as C2 at the then SMB factories at Stranraer and Dalbeattie. Hence my designation of the C2 phage that I studied as part of my PhD, as ØC2(W).
Some of the work on phage enumeration discussed by Michael Mullan was undertaken at University College Cork, Ireland working with Professors Charlie Daly and Pat Fox. Their generous help and advice over many years is gratefully acknowledged.
- Written by Michael Mullan
I have included a range of calculators e.g. 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 trainees 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 including any that you obtained after donation and download.
I accept no liability and 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.
The general conditions concerning donation and use of spreadsheet and subscription services are given at https://www.dairyscience.info/index.php/technology/181-spreadsheets.html .
If you do not accept these, and the conditions below, please do not use this site.
Dairy Science and Food Technology (DSFT) does not collect personal information, with the exception of Email addresses, of people using subscription services. E-mail data will be kept securely in accordance with UK-data protection legislation until deleted. This data will not be sold, given or shared with anyone unless required by law enforcement agencies.
The Google Analytics cookie collects information about how people use DSFT so that we can provide a better service to users.
The DoubleClick cookie is used by Google to serve adverts on this site that they consider may be of interest to you. DSFT uses this Google service to help defray operating costs through Google-generated advertising. If the site moves to a subscription-only-service this facility will not be required and will be removed.
What is a cookie?
A cookie is a simple text file that is stored on your computer, smart phone or tablet by the computer (server) hosting this website. Each cookie is unique to your web browser. It will contain some anonymous information such as a unique identifier and the DSFT site name and some digits and numbers.
What if you don’t want cookies?
It is possible to block most or all cookies (by changing your browser preferences), and to delete cookies that have already been set. However, if you do this you will not be able to use some DSFT website functions.
You can delete or block most cookies by following the instructions given in your browser's operating instructions, usually accessed using the help button or link. The "About Cookies organisation" provides detailed instructions on how to manage cookies for many browsers working on PCs and Macs.
RESPONSIBILITY FOR VIEWS EXPRESSED ON THE DSFT WEBSITE