High pressure homogenisation of milk The use of high pressure in the homogenisation of milk could have potential as a means of enhancing product stability and inducing novel textures or functionality for product development purposes. Following on from microbiological investigations, in which homogenisation at 150 MPa was shown to reduce microbial numbers in milk and orange juice, the effects of the process on the sensory properties of the milk were investigated. In conventionally homogenised and pasteurised milk, the average fat globule size was 1.3 µm, while for high pressure homogenised and pasteurised milk it was 0.4 µm. Size distribution remained relatively stable in both cases throughout a two week storage period. The odour of high pressure homogenised samples was still acceptable after 14 days' storage, but conventionally homogenised samples developed a 'stored' odour from day 10 onwards. Conventionally homogenised samples developed a fatty buttery note in the flavour after 9 days, whereas high pressure homogenised milk developed a slight chalkiness. In terms of mouth-feel there was little difference in the acceptability of high pressure homogenised milk versus conventionally homogenised product. Overall, high pressure homogenised milk had a creamier flavour and reduced microbial numbers compared with the conventionally homogenised milk over the storage period. The smaller fat globule size distribution may allow product development opportunities to be explored. Contact: Craig Leadley Members' Panels March 2003 marks the 50th Anniversary of the first three industrial panels at Chipping Campden to oversee the scientific and technical activities. Today twelve panels, with a total membership of over 1,400, continue to serve member interests. The Panels are vital to ensuring the continued relevance of activities to both present and future industrial needs. They provide participating members with the opportunity to keep abreast of technical and legislative issues critical to a particular discipline or sector and enable them to network with colleagues in industry. Members also receive regular feedback on relevant research at CCFRA and elsewhere. Importantly, panel members directly influence the selection and direction of our extensive research and development programme. Steven Walker, Director of Research, comments: Panels are valued as an important communication and benchmarking mechanism. Members do not always realise how they can participate and I am frequently asked: Can I join? Yes, if your company is an Ordinary Member. Can my company have more than one representative on the same panel? Yes, but it can have only one voting representative. Can we join more than one panel? Yes. What will it cost? Nothing other than your time for participation. How can I best assess the relevance of a particular panel to my business? We will send you information and sample minutes and you may come to a meeting prior to joining. Technical Panels, 2003
Contact: Steven Walker Automation and robotics seminar and exhibition A major seminar and exhibition on the potential application of automated systems and robotics in the food and drink industries will be held at CCFRA on Friday 13 June 2003. This will provide overviews of some current applications; the possibilities created by the latest technology; and research relevant to automated food assembly. The exhibition will include illustrations of the latest industrial trends and will provide an insight into relevant university research. It is being organised in conjunction with nine other organisations including robotics associations and networks. Delegates and exhibitors requiring further information on Automation and robotics in the food industry - a vision of the future please Contact: Daphne Llewellyn Davies Member enquiries: information service Unsure who to contact at CCFRA? e-mail: info@campden.co.uk and the information team will either respond directly or organise a response from the person with the most appropriate expertise. All enquiries are treated in confidence. Campden Day 2003 Thursday 12 June Sir Donald Curry will be the Campden Day Lecturer at our Members' Open Day on 12 June, speaking on Globalisation - threat or opportunity? Sir Donald chaired the Policy Commission that reported to the Government on 'Farming and Food - a sustainable future' which provided an important new vision for the farming and food industry and a blue print for future Government policy. He now chairs an implementation group with responsibility for delivering the Government strategy based on the report. Campden Day provides Members with the opportunity to meet our staff and key industrialists involved in all aspects of the agri-food chain. The site is open for visitors to look at exhibits of our activities, and to refresh their knowledge of the wide range of research and services that Membership brings to their companies. Contact Lynette Lewis (Tel: +44(0)1386 842089) email: l.lewis@campden.co.uk Microbiological Methods Forum This Forum enables members to be kept fully up-to-date and aware of all developments in microbiological testing. Rapid methods, automated methods, novel conventional methods, research, development and validation are all covered. The Forum is ideal for industry microbiologists, method producers and researchers who wish to keep at the forefront of the field. The Forum publishes regular newsletters and holds two meetings a year to keep members abreast of developments. To join: Contact: Alison Robinson
Research for the FSA Recently started projects for the Food Standards Agency include:
Contact: Nikki Beales
Contact: Linda Everis
Contact: John Hammond
Contact: Karen Middleton
HACCP award for CCFRA delegate A client who was trained on a CCFRA HACCP workshop has achieved the highest mark amongst examinees in 2001 in the Intermediate Certificate in HACCP Principles and their Application in Food Safety of the Royal Institute of Public Health. Rebecca Justice of Britvic Soft Drinks Ltd has therefore been awarded the prestigious General Mills Europe Prize and will receive this at a ceremony in May 2003. The CCFRA programme was a specifically organised tailored course based on the workshop run each month at Campden. Contact: Robert Gaze
New members Campden & Chorleywood is delighted to welcome the following new members who joined in February 2003: Alpine Foods Ltd. - a contract processing, freezing, grading and packing of vegetables based in Dundee, Scotland Bakers Choice - a manufacturer of cakes based in Selby, England Cereal Innovations Ltd - a manufacturer of cereal bars based in Peterborough, England D C Norris and Co (Eng) Ltd - a manufacturer of food processing equipment based in Great Gransden, England Euramax Coated Products Ltd - a coil coater, coating aluminium and steel for, amongst others, the building cladding industry based in Corby, England Eurostock Foods Hindley Ltd - a meat processor based in Wigan, England J Hodge a cheese maker based in Stroud, England Laurens Patisseries Ltd - a manufacturer of chilled and frozen desserts including cakes and pastries based in Newark, England Millbo SpA - a producer of bakery ingredients based in Trecate, Italy MRJ UK Ltd - a prepared fresh produce business based in Goole, England Pasta Concepts Ltd - a manufacturer of filled and unfilled frozen pasta based in Naas, Co. Kildare, Ireland Public Health Laboratory - Microbiology - Edinburgh based in Edinburgh, Scotland Resonance Instruments Ltd - a developer and manufacturer of instruments for Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) based in Witney, England Royal Well - a manufacturer of condiments, preserves and sauces based in Dudley, England The Bidford Bakery Co - a French bakery based in Henley in Arden, England Contact: Bertrand Emond or Sally Easton Tel: (+44 (0)1386 842062) or
Please notify the Membership Department of any name or address changes with respect to our mailing list. Order on-line Book training courses or order publications on-line at www.campden.co.uk This does not involve financial transaction. Publications - order on-line at www.campden.co.uk Let's meet at CCFRA Why not hold your next Trade Association or Company Technical Group meeting at CCFRA? We have a variety of meeting rooms available and after your private meeting you can include one or two presentations on topical issues by CCFRA experts. A tour of the site could also be added to the agenda. To take advantage of this central location, free parking, very competitive catering and room hire rates, a beautiful setting and plenty of local accommodation please contact: Daphne Llewellyn Davies, CCFRA, (Tel: +44(0)1386 842040),
Publication orders: Mrs. Carol Newman, CCFRA, Tel. +44(0)1386 842048
New microbiological methods manual The fourth edition of CCFRA's Manual of microbiological methods for the food and drink industry (CCFRA Guideline No. 43) has just been published. It contains over 50 fully detailed, industry accepted microbiological test methods covering indicator groups, spoilage organisms and major pathogens. This new edition has been fully updated, contains many new methods and is probably the most comprehensive easy to use single microbiological testing manual available. The methods are fully consistent with CLAS (Campden Laboratory Accreditation Scheme) and will also be of use to companies seeking UKAS (United Kingdom Accreditation Service) accreditation. Flow diagrams provide an at-a-glance overview of the methods which each specify the scope, principle, media and reagents, apparatus and procedure, and results interpretation. References point to information such as validation studies and British Standards. Priced at £155 per copy for CCFRA members and £225 per copy for non-members, discounts are available for multiple copies. Technical contact: Chris Baylis, CCFRA, Tel. (+44(0)1386 842073), e-mail: c.baylis@campden.co.uk Publication orders: Mrs. Carol Newman, CCFRA, Tel. (+44(0)1386 842048)
Grain spoilage odours - new review Preventing spoilage of grain by micro-organisms could save the industry significant costs. The odours formed by moulds during grain spoilage might be detectable by an early warning sensor system - to target preventative measures at problem batches. Microbially generated spoilage odours during grain storage: factors affecting their formation (CCFRA Review No. 35) pulls together a wealth of information on the nature and formation of grain spoilage odours and the conditions under which they are likely to arise - as part of a project funded by the HGCA and the first step towards developing such a sensor. Priced at £35 per copy, with discounts for multiple copies, it will be of interest to anyone who needs to understand grain spoilage. Technical contact: Dr. Helen Brown, CCFRA, Tel. (+44(0)1386 842016), e-mail: h.brown@campden.co.uk Publication orders: Mrs. Carol Newman, CCFRA, Tel. (+44(0)1386 842048)
|