Australian Dairy Technology Brief – dairy technology, dairy technology in Australia – Food Industry
Australia is well known Dairy Power, products and technologies are at the forefront in the international. World War II. Australia's dairy technology has been rapid development. The signs of change is from the butter and skimmed milk products and other primary processing of such concern to the milk protein products with high added value conversion. The following eight areas of Australia Dairy Development in miniature.
1. The original development of milk collection system
1940 years later, in Western Australia began to try to save the fresh cooling milk tank Milk , It reduces transportation costs while also improving the quality of milk. Refrigeration 1949, applied the disinfection tank milk Sell And storage on the 1957 farms in Victoria began to use cold water on the insulation of organized milk tank for cooling and quality assurance. This means cold water cooling in the short-distance transport can achieve satisfactory results, but long-distance transport on a clear need to improve the cooling technology. September 24, 1957 in the Strathmerton area of government meeting decided to use financial incentives to farmers with cooling tank, 1963-between 1964, Strathmerton to full implementation of the factories processing milk by refrigeration. Cooling treatment significantly controlled the growth of microorganisms in milk, which greatly improved the quality of the milk supply. These measures also reduce the cost of milk processing.
2. Drying 20 Century 20's drum drying is used in degreasing Milk powder And butter manufacture, but due to local overheating on the drum caused by powder products produced pills only to discover, so that such products are not satisfactory. Limit its widespread application. Spray drying technology in Australia in World War II, before the late 40s except for some special Food Industry Outside. Almost see products with the drum drying up. Spray drying has the characteristics of versatility and flexibility, usually used for milk powder, whey powder, buttermilk powder and cheese powder in the production, even butter powder.
3. Cheese and processed cheese development
3.1 Cheese production mechanization Mechanized cheese production began at the start of World War II, as a result of labor shortage, when the state of Victoria I. E. Sharkey in 1941, designed and installed a shock to the screen to carry out the separation of cheese and whey clot, then this method is widely used to promote the mechanization of cheese production. But in the post-war Depression years of such a system does not continue to develop. Until the mid-20th century, 50 (Australia), Commonwealth Scientific and Industrial Research Organization (CSIRO) Dairy Research Center laboratory of T. Czulak leadership team began to Cheddar cheese in the Cheddar-based processing, grinding and crushing equipment, salinization, and research into the mold when it is re-developed. One of the core technology in the 60's by the Australian engineering equipment for a Machines used in commercial equipment manufacturing. Solve the industrial production of equipment problems. But the reality. Cheddar cheese produced only in some manufacturing equipment was a success. At that time large-scale production. Because cheddar complex process and design is also very difficult to achieve full and effective functioning of mechanization. To the 60's, j. E. Sharkey in another plant through the process of clot on the Cheddar detailed study of the nature of the mechanical implementation of the Cheddar production. They use gravity feed system in the tower forming clot manipulation to meet product requirements texture. This system has the simple, effective and widely used. This is the world's cheese production in Australia effective contribution.
3.2 Changes cheese varieties 3.2.1 peeled cheese
1949 in Australia began peeling cheese is committed to the work. The first time in the market in 1951 appeared with CryOVac (vacuum Package ) Packaging products, in the next 1-2 years, many non-skin packaging cheese came into being in 1957 installed a roll Tray 8 ounces of natural cheese device independent sealed packaging, using this oxygen barrier packaging, transport and storage process can effectively inhibit the growth of mold, to ensure product quality.
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