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Written by Michael Mullan

The LP system can be used to prevent bacterial deterioration of milk when refrigeration is not available.  It can also be used to prolong the safe storage life of refrigerated milk.  Arguably the LP-system, immunoglobulins and lactoferrin have potential to be of value in neonate nutrition.  The remaining section largely concerns the exploitation of the LP-system in the protection of neonates.

Manufacture of milk powders containing a functional LP system

That milk provides neonates with nutrients and  various protective antimicrobial factors has been discussed previously.  Because many of these factors are denatured by the heat treatments used in milk replacer manufacture commercial products, unless specially produced, generally do not contain antimicrobial proteins in active form.

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Written by Michael Mullan

This article discusses the background of the change in classification of the lactic streptococci to the genus Lactococcus.

The lactic group of the genus Streptococcus originally included the species Str. lactis and Str. cremoris and a subspecies of Str. lactis, Str. lactis subsp. diacetylactis (Deibel and Seeley, 1974). However, even in the 1970s workers were suggesting that Str. lactis strains might be variants of Str. diacetylactis that were unable to ferment citric acid, since citrate permease – negative strains of Str. diacetylactis had been described (Lawrence, Thomas and Terzaghi, 1976).

Bacteria in this group were designated as the lactic streptococci. The designation 'lactic' was used by Sherman (1937) for mainly historical reasons, including the use of the term by Lister (1878) to describe a bacterium that we now know as Lc. lactis subsp. lactis.

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Written by Michael Mullan

 Technologists producing acidic foods such as pickles and sauces often find it difficult to get information on the processing conditions required to obtain commercial sterility or how to calculate the processing time at a higher temperature. Following the experience of working with processors experiencing technical issues, including spoilage problems and difficulties in exporting products, I have produced a concise Ebook (Thermal processing of acid fruit and vegetable products. Significant microorganisms, recommended processing time / temperatures, and public health significance of spoilage) that may be helpful. Currently the Ebook (figure 1):

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Written by Michael Mullan

Lee Williams owns and operates Valenti’s Gelato-Artisan, a Company dedicated to promoting Artisan Ice Cream and Gelato making throughout the UK. He has over 35 years’ experience in the Ice Cream Industry. Lee began his career in a family business, a second generation of Ice Cream makers in SW England. During this time he worked in various locations including Southern Africa, creating a global perspective to his service. More recently he has developed strong working partnerships with European equipment manufacturers and Italian flavour houses. Valenti’s product portfolio includes all types of Artisan Ice Cream making equipment, gelato shop with parlour design and ingredients, together with training, mix formulation and technical support, available throughout the UK and Ireland.

 Valenti’s can provide specialist training at their Academy based in Cornwall the home of Ice Cream making and also on-site training programmes at the clients own premises.

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