Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers. Another advantage is that it is made in small loaves or wheels which make for better handling, for it can be sold in both wholes ale and retail establishments without cutting before wrapping. Still another advantage of Danish type swiss cheese is that small equipment needed which is also adapted to manufacturing of cheddar cheese. The problem was to make better Danish type swiss cheese by applying different types and amounts of starters using Streptococcus lactis with a mixture of (1) Streptococcus thermophilus and (2) Lactobacillus bulgaricus and also to find the best combination of these bacilli and cocci. The influence of warm room temperature upon the eye formation and body and texture was studied. The Cheese was held in brine solution for different lengths of time to find the most effective salt concentration. Different temperatures were maintained in a warm room to find out which temperature was best for a higher quality of cheese. A pancreatic enzyme was added in different amounts to a few lots of milk before pasteurization, to find out whether it affects the body and texture and reduce the curing time. Pure trypsin was used in one lot to determine its influence on the quality of cheese.

The size, shape, and handling of the large swiss cheese wheels have given rise to problems of labor, marketing, and waste in cutting. At the present time, there is a trend to produce a smaller swiss cheese which will enable the manufacturer and marketing agencies to overcome the difficulties in handling the large wheels.

One of the least controlled defects in Swiss cheese is development of splits. Split defect is characterized by fissures or cracks in the body of the cheese that can be as short as 1 cm in length or long enough to span a 90-kg block. This defect appears during refrigerated storage after the cheese is removed from the warm room. Swiss cheese with splits is downgraded because it is unsuitable for use on high-speed slicing equipment (up to 1,000 slices per minute). A 2x2x2 factorial experiment was used to determine the effect of different commercial Lactobacillus helveticus starters combined with commercial gas-forming strains of Propionibacterium freudenreichii ssp. shermanii on the occurrence of split defect in Swiss cheese. Two strains of L. helveticus recommended for Swiss cheese manufacture were used along with two strains of P. freudenreichii ssp. shermanii. The same strain of Streptococcus thermophilus was used in all treatments. To investigate the influence of seasonal variations in milk supply, eight vats were made in the summer and eight vats were made in the winter, each producing five 90-kg blocks of cheese. Each 90-kg block of cheese was cut into twenty-four 4-kg blocks, and each 4-kg block was graded based on the presence of splits. If splits were present, the cheese was downgraded from A to C grade. Only small variations were found in the composition of cheeses made during the same season. There were no correlations between cheese moisture, pH, fat, protein, calcium, lactose contents, D/L lactate ratio, or protein degradation that could be used to predict the amount of splits present after 90 d of storage. The extent of split formation was influenced by both the L. helveticus and P. freudenreichii ssp. shermanii cultures used. In this study, we were able to show a fivefold reduction in downgraded cheese through proper culture selection from 90% to 14% in the summer cheese. Even though less than 6% of the cheese split in the winter, the culture effect was nonetheless repeatable with a similar reduction through culture selection from 6% to 1% in winter cheese. Split formation also increases with storage time. If a cheese has a tendency to split, there will be a higher percentage of downgraded cheese the longer it is kept in storage.

"Under senare år har kundlojalitet blivit allt viktigare för företag. Detta beror på många olika faktorer som till exempel att fler produkter blir allt mer identiska med varandra, att konkurrensen ökar, och även att befolkningstillväxten sjunker vilket leder till att man inriktar sig på de existerande konsumenterna."

"Under senare år har kundlojalitet blivit allt viktigare för företag. Detta beror på många olika faktorer som till exempel att fler produkter blir allt mer identiska med varandra, att konkurrensen ökar, och även att befolkningstillväxten sjunker vilket leder till att man inriktar sig på de existerande konsumenterna."

The purpose of this study was to investigate the effects of Swiss ball training on (1) knee joint reposition sense (knee proprioception), (2) core muscle strength and (3) dynamic balance in sedentary collegiate students. In this thesis, two different participant groups and two different training methods were used. In order to evaluate the effect of Swiss ball training on knee proprioception and core strength, 3 days per week training was conducted throughout 10 weeks (Study 1). In order to evaluate the effect of Swiss ball training on dynamic balance, 2 days per week training was conducted throughout 10 weeks (Study 2). 60 sedentary university students participated in Study 1. 47 sedentary university students participated in Study 2. The results of the study indicated that Swiss ball training has significant effect on knee proprioception and core muscle strength. For dynamic balance, at the end of the 10-week Swiss ball training, in both groups (Swiss ball and control), dynamic balance scores were improved significantly. Therefore, effect of the Swiss ball training on dynamic balance could not be determined. As a conclusion, an instability training program using Swiss balls with body weight as resistance can provide prolonged improvements in joint proprioception and core strength which would contribute to general health and performance.

Magazine werden geöffnet, die hauseigene Systematik stößt mit der Zeit an ihre Grenzen oder Einspareffekte durch Fremddaten sollen realisiert werden. Gründe, sich für eine neue oder verbesserte Klassifikation zu entscheiden gibt, es einige. Mit einem Rückblick auf die Geschichte, einem Überblick über die verwendeten Klassifikationen und einer kurzen theoretischen Fundierung zeigen die beiden Vortragenden anhand der RVK und der UDK und aktueller Beispiele aus der Schweiz, welche Klassifikation der richtige Weg in die Zukunft sein könnte.

No description available.

Land application of biosolid or industrial compost raises concerns regarding heavy metal accumulation in soils, plants and free-ranging livestock. A strip-split plot design evaluated two levels of sewage sludge (22/44 t ha-1) and municipal solid waste (21/42 t ha-1) compared to nitrogen fertilizer and an unfertilized control. Treatments were evaluated with three levels of limestone (CaCO3 at 0, 3 and 6 t ha-1) over two years corn seeded no-till. Swiss Chard cultivated in field soil samples within a greenhouse monitored heavy metal bioavailability. Compost amended soil was incorporated into chicken feed to simulate soil ingestion in a free-range production system. Compost application increased total soil Pb over time yet decreased both available soil and corn plant Cu levels over time. No heavy metal accumulation was observed in Swiss Chard or poultry tissue. Biosolid composts containing elevated Cu or Pb levels can be safely used for crop or free-range broiler production.

This thesis studies migration, work and community among Italian speakers in the Walhalla (situated in Victoria, Australia) gold mining district between 1865 and 1915, and analyzes the outcomes for those who either lived here for a time (as ‘sojourners’ in conventional historical parlance) or settled permanently in the district. It proposes to look way from the ‘big picture’ historical approach to Italian settlement in Australia, with its focus upon the large migrant communities in the capital cities, and instead examines the finer texture of small places and particular lives. The thesis offers a reconstructed history of Walhalla’s Italian community that challenges the prevailing emphasis of the district’s Anglo-centric history by using seemingly small and ‘insignificant’ events in order to develop broader themes which test and re-define ‘big picture’ history. In doing so, the thesis seeks to push the boundaries of understanding about what early Italians may have made of their lives, in terms of the experiences of specific individuals and family groups. / Firstly, the thesis questions the adequacy of contemporary understanding of what it means ‘to migrate’, and its use in historical analysis. It employs the Walhalla study in order to re-assess and re-apply the term ‘migration’ so as to provide a broader and better understanding of its meaning to Italians in a nineteenth century context. Has the word ‘migration’ changed over time, or has its use oversimplified and formularized a complex and diverse process in time, place and belonging? Is there a useful place for re-applying the term in a more constructive and inclusive way? / Secondly, the thesis re-examines and reconsiders the concepts of ‘migrant’, ‘sojourner’ and ‘work/migrant cluster’ and their application in our historiography. In particular, it focuses on the role of sojourners and their place within the migration process. A distinction between ‘migrant’ and ‘sojourner’ can only be drawn artificially and with hindsight and the use of these expressions in conventional historiography is unhelpful. Their application is problematic as strategies put into place prior to emigration could shift after arrival and the decision to settle permanently could be an imperceptible process made on an individual basis over time. / Thirdly, the thesis evaluates Charles Price’s well-accepted theory that migrant settlements often developed in certain Australian districts because pioneer migrants were involved in the same type of work which, in turn, led to the ‘accidental’ development of migrant communities. Should Price’s theory be re-formulated to address the possibility that early migrant settlements may have been more complex than previously understood, and that there were many facets contributing to the evolution of a migrant community not exclusively attributable to one occupational group? / Fourthly, the thesis reviews and examines the concept of ‘community’, its construction and what it may have meant to an early settler society and Italians within it. It explores the possibility that our national history may have been more inclusive, fluid and open ended than previously understood and that to completely separate, or isolate, different national or ethnic groups may be an incorrect modelling of early Victorian settlements. The thesis questions whether a broader theory should be applied to challenge the idea of a dominant British versus a non-British position towards the construction of ‘community’. By re-constructing an Italian community, the thesis teases out the dynamics at work within the Italian migrant settlement and its interaction and dialogue with Walhalla’s wider society. / My thesis emphasizes the relevance of micro-studies of this nature and its findings need to be extended by studies of other minority groups in other small places. Their accumulated implications should influence the broader historical understanding of the national and international patterns of Italian immigrant settlement in Australia and other New World countries.