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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.
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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'.
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