This page is out of date and direct access to the forums has been enabled.
Readers can use this page to access 21 forums supporting the topics covered by the Dairy Science and Food Technology website. There were 786 posts on 200 topics on the 1st April 2012.
Posts can be viewed without registration. However, registration using a valid Email address is required, to post a question or to respond to a topic.
I confirm that your E-mail address will not be given to anyone and will be kept securely until deletion. By requiring a valid E-mail address I am attempting to minimise unacceptable use of the discussion area and to protect both myself and users of this facility.
You should understand and accept that I have no control over what is said in the discussion area and that I will remove offencive or off-topic posts. Also please read the information on Copyright and legal matters and only use the discussion area if you agree to comply with the guidance given. If anyone notes offensive posts please E-mail me at webmaster at dairyscience.info and I will remove the offending materials.
The current forum went "live" on the 24th March 2010 and uses the excellent forum software developed by Web Wiz software, the company that 'hosts' this site. Posts in the previous forum, dated up to the 24-03-2010. have been transferred to the new forum. Regretfully the transfer process has not maintained the date of posting and all original user information apart from the poster's name, has been lost. This means that the original poster will have to log on again; apologies for this inconvenience.
Forum postings include topics dealing with: ice cream mix formulation, calculation of the F value of a thermal process, cracking or "slits" in cheese, benzene in soft drinks, enterococci in WPC, the control of bitterness in Gouda cheese, salt reduction in cheese, making Coulommiers cheese from goats' milk, cheese yield, Staphylococcus xylosus and intermittent discolouration in Emmental Cheese. S. xylosus is particularly interesting for many reasons; some strains are pathogens others are used as starters in cheese and fermented sausage manufacture. Many strains also produce pigment, are relatively salt insensitive, and tolerate pH values typical of most cheeses. The organism can cause coloured spot problems in cheeses and sporadic discolouration problems in a range of cheeses including Emmental. See http://www.cns.fr/externe/English/Projets/Projet_NN/organisme_NN.html for an update on the Genoscope sequencing project. The most frequently viewed topic concerns the 'worm cheese', Casu Marzu. This is also called called 'Italian maggot cheese or maggot cheese'.
GO TO THE DAIRY SCIENCE AND FOOD TECHNOLOGY DISCUSSION FORUMS