Although A.K. Sen has rightly pointed out the complexities of the mechanisms by which famines occur, and in particular that they are not just due to an aggregate Food Availability Decline (FAD), this paper argues that FAD is somewhat more important than he suggests. Statistics of the changes in...

Natural and synthetic colouring options available to the ice cream industry, and some of the conditions and restrictions that apply to their use under US and EU legislation, are discussed.

The functionality of caseins in food systems depends on their solubility. The solubility of whole casein, α_s1-casein, β-casein and dephosphorylated whole casein was measured as the pH of the solutions was adjusted from 7 to 2 with HCl. NaCl was aded to the casein solutions before or after the pH...

Expanded use of milk fat in foods where milk fat can contribute substantially to flavour and quality is frequently inhibited because of functional incompatibilities with other ingredients. While various processes are available to modify milk fat functionality and create speciality milk fat...

In the absence of a definitive list of the chemical compounds that impart typical flavours to cheeses, logic dictates that the influence of any potential ripening agent on cheese flavour has to be deduced by reference to data from indirect experiments, rather than by the observation of their...

Milk collected from all liquid milk processing plants in New York State, USA, were analysed for vitamin A by a rapid fluorometric method. Each plant was sampled 2 times each yr from 1988 to 1990 and 3 times in 1991. Low-fat and skim milk must be fortified with 2000 IU/qt within the limits of good...

Effect was studied of demineralization of polysaccharides (0.5±0.6% ash) by electrodialysis on the properties of a model food system (milk proteins/polysaccharide/minerals). The concentrate with 52±4% demineralization of the polysaccharide phase had low buffer capacity, and high foaming,...

The functional properties of milk proteins are very important in determining their usefulness in a wide range of foods. These properties are governed by the physical properties of commercial milk proteins, which are affected by method of preparation (temp., pH, salts) and storage conditions. In...

Some strains of food-grade starter culture bacteria produce antimicrobial compounds that can be classified as bacteriocins and bacteriocin-like compounds. They include lactocin 27, helveticin J, lactocidin, lactacin B, lactacin F, lactolin, lasacin A from lactobacilli; nisin, diplococcin,...

Using cation-exchange fast protein liquid chromatography, β-casein from a herd bulk casein sample eluted as a series of 3 peaks, identified as β-casein A1, A2 and B by comparison with casein samples from individual cows containing known combinations of A1, A2 and B. Their identity was confirmed...