The manufacture of low-acid rennet-type cottage cheese.

"Revision of a previous edition written by H.L. Wilson ... and C.S. Trimble."

Proteolytic changes in the ripening of Camembert cheese /

"Novermber 28, 1908."

The bacteriology of cheddar cheese /

"October 2, 1912."

Varieties of cheese : descriptions and analyses /

"December 21, 1911."

Stock markets : information vendors need SEC oversight to control automation risks : report to the Chairman, Securities and Exhange Commission /

"B-246404"--P. 1.

Progress report, Automation Committee, formed under agreements of September 1, 1959 between Armour and Company and United Packinghouse Food and Allied Workers, AFL-CIO, Amalgamated Meat Cutters, and Butcher Workmen of North America, AFL-CIO.

Appendix (p. 28-29): Text of the "Automation" section of agreement ... dated August 31, 1959.

Towards Automation in Digital Investigations : Seeking Efficiency in Digital Forensics in Mobile and Cloud Environments

Cybercrime and related malicious activity in our increasingly digital world has become more prevalent and sophisticated, evading traditional security mechanisms. Digital forensics has been proposed to help investigate, understand and eventually mitigate such attacks. The practice of digital forensics, however, is still fraught with various challenges. Some of the most prominent of these challenges include the increasing amounts of data and the diversity of digital evidence sources appearing in digital investigations. Mobile devices and cloud infrastructures are an interesting specimen, as they inherently exhibit these challenging circumstances and are becoming more prevalent in digital investigations today. Additionally they embody further characteristics such as large volumes of data from multiple sources, dynamic sharing of resources, limited individual device capabilities and the presence of sensitive data. These combined set of circumstances make digital investigations in mobile and cloud environments particularly challenging. This is not aided by the fact that digital forensics today still involves manual, time consuming tasks within the processes of identifying evidence, performing evidence acquisition and correlating multiple diverse sources of evidence in the analysis phase. Furthermore, industry standard tools developed are largely evidence-oriented, have limited support for evidence integration and only automate certain precursory tasks, such as indexing and text searching. In this study, efficiency, in the form of reducing the time and human labour effort expended, is sought after in digital investigations in highly networked environments through the automation of certain activities in the digital forensic process. To this end requirements are outlined and an architecture designed for an automated system that performs digital forensics in highly networked mobile and cloud environments. Part of the remote evidence acquisition activity of this architecture is built and tested on several mobile devices in terms of speed and reliability. A method for integrating multiple diverse evidence sources in an automated manner, supporting correlation and automated reasoning is developed and tested. Finally the proposed architecture is reviewed and enhancements proposed in order to further automate the architecture by introducing decentralization particularly within the storage and processing functionality. This decentralization also improves machine to machine communication supporting several digital investigation processes enabled by the architecture through harnessing the properties of various peer-to-peer overlays. Remote evidence acquisition helps to improve the efficiency (time and effort involved) in digital investigations by removing the need for proximity to the evidence. Experiments show that a single TCP connection client-server paradigm does not offer the required scalability and reliability for remote evidence acquisition and that a multi-TCP connection paradigm is required. The automated integration, correlation and reasoning on multiple diverse evidence sources demonstrated in the experiments improves speed and reduces the human effort needed in the analysis phase by removing the need for time-consuming manual correlation. Finally, informed by published scientific literature, the proposed enhancements for further decentralizing the Live Evidence Information Aggregator (LEIA) architecture offer a platform for increased machine-to-machine communication thereby enabling automation and reducing the need for manual human intervention.

The control of technological change in the motor industry:a case study

This thesis is based upon a case study of the introduction of automated production technologies at the Longbridge plant of British Leyland in the period 1978 to 1980.The investment in automation was part of an overall programme of modernization to manufacture the new 'Mini Metro' model. In the first Section of the thesis, the different theoretical perspectives on technological change are discussed. Particular emphasis is placed upon the social role of management as the primary controllers of technological change. Their actions are seen to be oriented towards the overall strategy of the firm, integrating the firm's competitive strategy with production methods and techniques.This analysis is grounded in an examination of British Leyland's strategies during the 1970s.. The greater part of the thesis deals with the efforts made by management to secure their strategic objectives in the process of technological change against the conflicting claims of their work-force. Examination of these efforts is linked to the development of industrial relations conflict at Longbridge and in British Leyland as a whole.Emphasis is placed upon the struggle between management in pursuit of their version of efficiency and the trade unions in defence of job controls and demarcations. The thesis concludes that the process of technological change in the motor industry is controlled by social forces,with the introduction of new technologies being closely intertwined with management!s political relations with the trade unions.

Differential Impacts of Information Technology Services in the Korean Hotel Industry: A Study of Management Perceptions

Successful introduction of information technology applications in various operations of hotel management is vital to most service firms. In recent decades, technologies of information, automation, and communication are increasingly recognized as essential components of a hotel company’s strategic plan. In this study, 62 super-deluxe hotels (5 star), deluxe hotels (4 star), and tourist hotels (3 star) in Korea are examined for differences in the impact of information technology services on guest’ satisfaction, guest convenience, and operational efficiency. The findings generally suggest that the impacts of information technology-enhanced services vary according to the category of hotels in Korea. The results of the study are expected to assist managers in the selections and implementation of information technology systems in their hotel.

Understanding the impact of different cheese-making strategies on Mozzarella cheese properties

Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de cuisson en font un ingrédient idéal. Ces qualités sont attribuées principalement aux propriétés physiques particulières de ce fromage sous certaines conditions de cisaillement et de température. Le but de ce projet était d’évaluer l’impact de différentes stratégies couramment mises en oeuvre dans l’industrie fromagère sur la composition, la microstructure et les propriétés physiques du fromage. Diverses stratégies ont été étudiées : les conditions de filage du caillé lors du procédé de « pasta filata », l’addition de protéines sériques dénaturées, le contrôle de la minéralisation et le vieillissement du fromage. Les résultats ont démontré que le contrôle de l’intensité mécanique et thermique fournie lors du filage permettait respectivement de réduire les pertes de solides et d’améliorer la répartition de la phase aqueuse dans la matrice fromagère. L’aptitude au râpage du fromage peut être optimisée en combinant l’utilisation de plusieurs stratégies dont la réduction du calcium colloïdal, un temps de vieillissement adéquat et un râpage à basse température. Par ailleurs, des changements aux facteurs mentionnés précédemment sont apportés lors de l’ajout de protéines sériques dénaturées, ces dernières ayant un impact sur la composition et la structure du fromage. Des modèles prédictifs de l’aptitude au râpage ont été développés en sélectionnant uniquement les descripteurs de composition et de texture pertinents. La perception sensorielle du fromage cuit sur pizza et les propriétés physiques du fromage fondu ont été considérablement influencées par l’évolution physico-chimique du fromage au cours du vieillissement. L’utilisation d’une nouvelle approche pour la caractérisation des propriétés rhéologiques du fromage fondu sous fortes contraintes a permis d’établir de bonnes relations avec les descripteurs sensoriels de texture. Ce travail a permis de valider l’hypothèse que l’utilisation d’une ou plusieurs stratégies simples et accessibles pouvait être mise de l’avant afin d’optimiser les propriétés physiques du fromage Mozzarella. Cela contribue à une meilleure compréhension des facteurs pouvant être contrôlés afin de développer des fromages avec des attributs spécifiques, lorsqu’utilisés comme ingrédient.

Foeniculum vulgare Mill. as a natural ingredient to improve cottage cheese antioxidant properties

Food industry is focused on the development of novel functional foods containing health promoting natural ingredients. Natural antioxidants present important health benefits like the prevention of several diseases related to oxidative stress [1,2]. Foeniculum vulgare Mill. (fennel) is a source of those compounds with proved antioxidant potential [3]. Herein, after evaluation of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of fennel (provided by Américo Duarte Paixão Lda.) decoction, we propose its incorporation into cottage cheese (produced by Queijos Casa Matias Lda.). Three groups of cottage cheese samples were prepared: control; samples with fennel decoction (incorporated at EC25 value=0.35 mg/mL, previously determined by DPPH assay); and samples with fennel powder (incorporated at 1.75 mg/mL, considering the decoction yield=20%). The samples were submitted to an evaluation of DPPH scavenging activity and reducing power immediately after the incorporations, and after 7 and 14 days of storage, at 4 ºC. The incorporation of fennel improved the antioxidant activity of cottage cheese. Samples incorporated with plant powder revealed higher antioxidant properties than samples incorporated with decoction, either in 0 or 7 days of storage. After 14 days, cottage cheese incorporated with fennel decoction gave the highest DPPH scavenging activity (46.72±0.09 mg/mL). A decrease in the antioxidant potential of the cottage cheese with fennel was observed along the shelf life. Nevertheless, it is important to highlight that the samples still display antioxidant properties. Studies regarding the effects of the incorporation of these natural ingredients on nutritional and chemical composition of cottage cheese are in course

Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk

In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (<200,000 cells/mL), intermediate (≈400,000 cells/mL) and high (>800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each SCC category. The cheeses were vacuum packed in plastic bags and analysed after 2, 9, 16, 23 and 30 days of storage at 4ºC. SCC level did not affect the moisture, fat, total protein and ash content, mesophilic and psychrotrophic bacteria, and sensory parameters of Mozzarella cheese. However, meltability increased in cheese manufactured from high SCC milk. Results indicated that raw milk used to produce Mozzarella cheese should not contain high SCC (>800,000 cells/mL) in order to avoid changes in the functional properties of the Mozzarella cheese.

Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.