Transactions of RHASS Volume 1940 - Page 232
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| Year | 1940 |
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| OCR Text |
42 NATIONAL DIPLOMA IN DAmYING. Food value of milk. Hard and soft curd milk. Transportation of milk; milk churns; road and rail tanks ; processmg of milk at milk depots ;~ sampling and testing of milk; effects of heat on milk; essentials for efficient pasteurisation ; pro- gressive stages in_milk treatment at milk plants; Weighing; filtering; clarifying, pumping, pasteurising, cooling, bottling, and capping; refrigeration ; cold storage. Disposal of wastes from milk plants. Distribution of milk. . Special treatment of milk ; homogenisation, irradiation, stassanisa~ tlon, commercial sterilisation, high temperature, short time heat treatment. 'Ili‘lfr'mented milk preparations, Yoghurt, Kefir, and cultured butter m1 . Elementary principles of condensing and drying of milk. Ill—CREAM AND BUTTER. Cream.——Production and consumption of cream in Great Britain. Utilisation of cream; grades of cream, regulations for the sale of cream ; different methods of obtaining cream from milk. Operation and management of cream separators, hand and power. Efficiency of separation; cleaning and sterilisation of separators. Testing of cream. Factors influencing the flavour, physical properties, and keeping qualities of cream; homogenisation of cream. Pasteurisation of cream; cooling and storage ; marketing of cream. Cream preparations ; whipped cream, clotted cream, sterilised cream, reconstituted cream. Cream appliances, homogenisers, cream sterilising plant, pasteurisers, cream coolers. Ice Cream.—Types of plant used. Materials used in, and prepara- tion of mixes. Pasteurising, ripening, freezing, and hardening. Butter.—Production and consumption of butter in Great Britain; sources of imports. Food value of butter; regulations governing the production and sale of butter. Selection and grading of cream for butter-making. Treatment of cream prior to churning ; heating, cooling ; prepara- tion and use of starters. f Churning of cream; factors aflecting churning and loss of butter at. Washing of butter ; purity of wash water. Methods of working and salting of butter; quality of salt. Packing of butter and treatment of liners and butter boxes; storage of butter ; refrigeration in factories and in transport. Grading and judging butter. National Mark butter. Common defects in butter and their causes. Special systems of butter-making; sweet cream butter; whole milk butter; neutralised cream butter; whey butter. Utilisation of by-products of butter-making; separated milk and butter milk. Casein. NATIONAL DIPLOMA IN DAIRYING. 43 Butter-making equipment ; separators ; pasteurising plant, cream coolers, cream pumps, starter-preparing apparatus, cream ripeners, churns and butter workers. Butter packers, moulders and blenders, butter cutting, and wrapping machines. IV.——CHEESE AND CHEESE PRODUCTS. Production and consumption of cheese in Great Britain; sources of imports. Food values of cheese. Principles of cheese-making; varieties of cheese. Hard-pressed cheese. Agents used in manufacturing process; starter, colour, rennet, salt. Milk for cheese-making ; care and management. Detailed knowledge of the manufacture of Cheddar and Cheshire, and one of the following: Derby, Dunlop, Leicester, Gloucester, or Lancashire. Manufacture of cheese from pasteurised milk. Small hard‘pressed cheeses: Caerphilly, Smallholder, &c. Difificulties experienced in the manufacturing process; causes of fast and slow working, gas formation, ropy and slimy whey. Ripening and storage of cheese. Grading and judging of cheese ; National Mark standards. Marketing of cheese. Defects in the flavour, body, and texture, and in the colour of mature cheese. Manufacture of Stilton and Wensleydale cheeses, blue-veined and White. Soft cheese~making. Cream cheeses. Single and double cream cheeses. Cheese products. Manufacture of processed cheese, and cheese spreads. Usual cheese factory equipment and arrangement; cheese vats, curd knives, curd agitator, cheese press, curd mill; cheese hoops, cheese turners, paraffining apparatus, pasteurising equipment, air conditioning plant. Utilisation of whey. V.—DAIRY CHEMISTRY. The principal constituents of foodstuffs and the functions they fulfil. Assimilation and digestion. Vitamins. The nature and composition of milk, colostrum, butter, cheese, cream, separated milk, butter milk, whey, casein, and lactose. Drying and condensation of milk and milk products. Variation in composition of milk. Milk souring, rennet coagulation, preparation and ripening of cheese, storage of butter, salt for dairy purposes. Metals and their influence on milk and milk products. Taints. Effects of heat on milk. Abnormal milk. |
| Title | Transactions of RHASS Volume 1940 - Page 232 |
