||Technology in Australia 1788-1988
Table of Contents
I Technology Transported; 1788-1840
II Technology Established; 1840-1940
III The Coming Of Science
IV From Science To Technology: The Post-war Years
V Products And Processes
i Frozen Foods
ii Instant and Convenience Foods
iii Dairy Technology
Dairy TechnologyOf all the commodity-oriented technologies dairy technology changed the most dramatically after the Second World War, which marked in Australia the transition from butter, skim milk and pig meats to an emphasis on the value of milk protein in human food. War-time shortages led to the manufacture of some B.P. grade lactose and even to the making of some lactic acid. Both activities called for ingenuity and innovation but neither was economic under normal trading conditions, neither survived the end of hostilities and neither was part of the revolution in Australian dairy technology. Lack of space prevents discussion of some important matters such as flavour studies and many of the contributions of the various Departments of Agriculture. What follows simply summarizes the major changes which occurred here and refers to the contributions made to them by Australian industry and research organizations.
Bulk Milk Collection
This advance in milk handling was not without problems. The Weights and Measures Branch had to be satisfied about the calibration of vats and the measurement of milk volumes. A minimum standard for the rate of cooling of the milk had to be established and this governed the size of the refrigeration unit and hence the cost. Finally, as already noted, the problem of cold tolerant psychrophil contamination became apparent in the seventies. Nevertheless, this technology is now general.
Organisations in Australian Science at Work - CSIRO; Kraft Foods Limited
People in Bright Sparcs - Sharkey, J. E.
© 1988 Print Edition pages 134 - 135, Online Edition 2000
Published by Australian Science and Technology Heritage Centre, using the Web Academic Resource Publisher