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- Lumpy, grainy, syneresis problems in fat-free, natural biopot yogurt
- Falafels restaurant now serving gelato
- Consumers complain about unpackaged bakery goods in UK food retailers
- Dry heat sterilisation and depyrogenation
- Update on unpackaged in-store bakery items
- Article on factors influencing plaque formation has been updated
- Bleached slices of mature sliced natural Cheddar
- New articles added to website
- Maximum overrun calculator added
- Visit of Dr Giuseppe Aprea
- Models for predicting shelf life of milk and cakes have been added
- Modelling salmonella growth on tomatoes
- Milk Zone UK Dairy Day
- Congratulations to CAFRE's food industry training staff
- Well done to Gemma Devine, George Doran and Kathryn Wilson
- Growth of thermophilic streptococci in pasteurizers at cheese plants
- Article on ice cream / gelato hardness updated
- Naomi Posner-Horie visits CAFRE's Loughry Campus
- Death of Dr RJM Crawford
- Professor Doug Goff to hold ice cream course at UCC
- Cheese Science & technology training course at UCC
- Dairy Intensification - Implications for Water Demand and Wastewater Treatment
- Congratulations to Hannah McCollum
- Has the causal organism of the pink defect in cheese being identified at last?
- Article on plaque formation updated to reflect research on Yersinia enterocolitica
- University College Cork launches a new, postgraduate qualification in dairy technology / innovation for the dairy industry
- Salads and food safety
- Congratulations to CAFRE's Gary Andrews on Food Hero award
- Can you validate a HACCP scheme for raw milk cheese?
- Upgrade to PHP 7 completed.
- Jack Pearce Memorial Lecture: ‘Food Integrity – The Nuclear Option
- Interest in raw milk and A2 milk
- Marks and Spencer recalls Chicken and Vegetable Soup following possible chemical contamination
- Determining maximum MSNF compatible with normal fat agglomeration in ice cream or gelato
- CAFRE's food students exhibit wide range of research posters
- Researcher-vaccancies in the Food Ingredients Research Group at UCC
- Cheese Science and Technology Training Course at UCC
- Ice Cream Science & Technology Course at UCC
- Consensus that Mycobacterium avium ssp. paratuberculosis (MAP) is a human pathogen
- Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid.
- Factors affecting plaque formation by bacteriophages
- Are the major food retailers doing enough to protect public health during the flu epidemic?
- Article on UHT processing and free On Line calculators added
- IFST offering support to young scientists / academics to attend IUFoST World Congress
- New free On Line calculators added
- Echlinville Distillery in Co Down. Ireland's newest whiskey distillery
- Factors affecting plaque formation by bacteriophages has been updated
- Thanks Ian
- May updates
- Launch of new, free, global technical and training Internet Directory for food professionals
- Update from ComBase
- Food Process Engineering Principles Workshop at UCC
- Preparing for Food Safety and Quality Audits – a practical approach
- Combase has added 29 additional food models
- Calculators for determining equilibrium moisture values corresponding to selected Aw values added
- Excellent video explaining how CRISPR/Cas9 works
- Free downloadable book on Polish cheeses
- UCC Thermal Processing Training Course on the 2nd and 3rd May 2019
- SDT/ICA Dairy Industry Student Award
- Science of Confectionery Processing and Manufacture Training Workshop 15th to 17th May 2019, University College Cork
- Article on Mycobacterium avium subsp. paratuberculosis in pasteurised milk
- Postgraduate Certificate in Dairy Technology and Innovation
- Professor Douglas Goff to take ice cream course at UCC on 18-20 February 2020.
- Effects of low temperature storage of milk on the quality and yield of cheese
- Impact of nonthermal processing on different milk enzymes
- Article "Isolating lactic acid bacteria from milk" has been updated
- Calculate the % lactic acid, Soxhlet Henkel degrees, Thörner degrees, Soxhlet Henkel degrees and Dornic degrees of a milk sample
- Unravelling the MAP, milk and Crohn's disease conundrum
- Do you have a photograph of birds or rodents eating TMR in presence of cows?
- Delighted to be a contributor to Andor Podcast series
- ComBase releases new low moisture food data
- Podcast on pasteurisation
- Developments in imaging technology
- Statutory HTST pasteurisation has minimal effects on the major antimicrobial proteins in bovine milk
- Unpackaged bakery items in M&S bakeries are potentially vulnerable to infection by SARS-CoV-2
- Best wishes to Dr Giuseppe Aprea and his colleagues who are testing for the Covid-19 virus in the Abruzzo region of Italy.
- Microbial testing is still important but it is critical to understand its limitations in assuring food safety.
- Three new calculators to help with sampling food to meet micobiological standards
- Code for calculator to determine number of samples to test for a microbiological specification can be downloaded
- UCC open for part-time training, continuing education and professional development needs of people working within the Food, Agri-Food and Seafood Sectors
- Convert between Soxhlet Henkel degrees, Thörner degrees, Dornic degrees and percentage lactic acid milk titratable acidity measurements
- Slow website over the last week due to MYSQL 8 update
- University College Cork is running a thermal processing training course
- Calculation of equivalent time temperatures between 80° and 90°C for the pasteurisation of ice cream mixes to meet the US Grade A Pasteurized Milk Ordinance (2017)
- How do you calculate the z-value given two equivalent thermal processes?
- Suppliers of plant protein suitable for replacing dairy protein in ice cream.
- Free microscopy training course provided by Andor Technology
- Calculator for converting between pressure units
- At last definitive scientific evidence of the benefits of masks in the fight against Covid-19?
- Update on subscription calculator
- Ice cream mix subscription calculator updated
- The International Journal of Dairy Technology (IJDT) has moved fully Online.
- How to write your first research paper
- Northern Ireland Science Festival
- Compare the accuracy of three algorithms for predicting the concentration of lactulose in milk after a defined heat treatment
- Andor virology conference 23 - 24 March 2021
- Eliminating Mycobacterium avium subsp. paratuberculosis in milk fed to calves is not sufficient to control MAP infections
- Guide to writing your first paper for the International Journal of Dairy Technology is now on the IJDT website
- Guide to writing your first paper for the International Journal of Dairy Technology is now on the IJDT website
- Population, and population error sampling (statistical surveys)
- Requests for papers for 3 Special Issues of the International Journal of Dairy Technology
- CAFRE student recommends retention of use-by-date for pasteurised milk
- UCC ice cream science and technology course
- Sale of raw milk for direct consumption remains a risk to health
- Wiley are advertising for an Assistant Editor-Food Science and Nutrition
- Process Engineering and Design Using Visual Basic
- Webinar. Trends in detection of adulterants in milk and ghee
- Equivalent time temperatures between 80° and 90°C for the pasteurisation of ice cream mixes has been updated
- Guest post by Dr Saumya Bhaduri on the COVID-19 Pandemic
- Four new calculators have been added
- Density
- "Development of global fatty acid models and possible applications" article is IJDT Editor's Choice for February 2022
- The International Journal of Dairy Technology announces the appointment of five new Editorial Board members
- Two new % difference calculators added
- Nomenclature changes to species previously classified as lactobacilli and change to the taxonomic status of Lactococcus lactis subspecies cremoris
- Good news for cheese and heart patients?
- Society of Dairy Technology (SDT) webinar on Thursday the 17th of November.
- Calculator for determining the Decimal Reduction Time (D) for a microorganism knowing the D-value at the reference temperature and the Z-value using the Bigelow method and the Arrhenius equation.
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Bacteriophages For Lactococci
- Discovery of bacteriophages for lactococci
- Bacteriophages for lactic acid bacteria with particular emphasis on lactococci
- Bacteriophage lysins
- Morphology of bacteriophages for lactic acid bacteria
- Enumeration of lactococcal bacteriophages
- Isolation and purification of bacteriophages
- Preparation and storage of high titre lactococcal lysates
- Industrial significance of lactococcal bacteriophages
- Bacteriophage control in cheese manufacture
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- Microbiology of starter cultures
- Functions of starters in dairy fermentations. The importance and effectiveness of their antimicrobial mechanisms
- Calculators for determining the F or P value of a thermal process
- Predicting the safety and stability of products preserved with acetic acid using the CIMSCEE model
- Perfect ice cream or gelato. Getting the hardness or "scoopability" just right.
- Reliability of microbial sampling in assuring food safety and calculation of prevalence following negative tests
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- Thermal processing
- Modelling the destruction of Mycobacterium avium subsp. paratuberculosis
- Download Ebook on the production of commercially sterile acid foods
- Dry heat sterilisation and depyrogenation
- Effect of HTST treatment on the number of log10 reductions of major milk pathogens
- Pro bono heat processing consultancy services from DSFT
- How to derive an equivalent heat process at a higher (or lower) temperature
- How to calculate F or P values of thermal processes using Excel
- Download spreadsheets for calculating F, B*, C* values of thermal processes
- Thermal processing quiz to test knowledge of safe processing of food
- Ultra-high-temperature (UHT) processing of milk. Process lethality, chemical effects and use of temperature-time-integrators (TTIs) to predict heat treatment and over-processing
- How do you calculate the z-value given two equivalent thermal processes?
- Ice cream
- Designing ice cream and gelato mixes and how to undertake mix calculations
- Download Microsoft Excel spreadsheets for ice cream recipes
- Tutorial. How to calculate the weights of whole milk powder and cream required for an ice cream mix
- Instructions for using ice-cream mix calculator
- How to select and use an ice cream mix spread sheet
- Go to the Dairy Science and Food Technology ice cream mix calculator
- Start your own ice-cream business
- How do you get the sweetness of ice cream or gelato just right?
- Pro bono Ice cream consultancy services from DSFT
- Ingredient suppliers that provide exemplary customer service
- Plotting freezing point curves for ice cream and gelato mixes
- Gelato and ice cream
- Equivalent time temperatures between 80° and 90°C for the pasteurisation of ice cream mixes
- Starter cultures
- Probiotics
- Bioactive agents in milk
- N Ireland food and drink
- Bacteriophages
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- Italian cheeses
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- Modelling in food technology
- Modelling the probability of Listeria monocytogenes growing in cheese
- Modelling the spoilage of pasteurized milk
- Predicting the mould free shelf life of cakes
- Predictive microbiology. Modelling salmonella growth on tomatoes.
- HTST pasteurization. Is it time to raise statutory time / temperature conditions to destroy Mycobacterium avium subsp. paratuberculosis (MAP)?
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- Download Pearson square / rectangle spreadsheets
- Download spreadsheet to produce whole milk powder of defined fat concentration
- Tables of data from "gassy" cheese article
- How to derive a Ratkowsky (square root model) for use in predictive microbiology
- ASP code for script for predicting salmonella growth on tomatoes
- Help for lethal rate calculator
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