International Journal of Dairy Technology最新文献

Suzanne Watson, a respected figure in the dairy industry, a dedicated Justice of the Peace and a lifelong enthusiast of science, passed away peacefully on Wednesday, 26 November 2025 in her 93rd year.

Suzanne Mary Smith was born in Leicester on 12 December 1932; her exceptional academic ability and determination were evident early on. She attended Penrhos College, where she distinguished herself, especially in the sciences.

In 1950, Suzanne matriculated at the University of Birmingham to study Bacteriology. At a time when few women pursued a science degree, she was one of only a handful in her year. She graduated with a B.Sc. (Hons) in Bacteriology in 1953.

Fresh out of university, she joined her family's business, Kirby and West Dairy. Applying her scientific knowledge, she was instrumental in modernising the company, transforming its laboratory into one of the most sophisticated of its time. She played a key role in ensuring milk safety, notably during the challenging 1967–1968 foot and mouth outbreak. Suzanne served as Director and Company Secretary for many years, witnessing and guiding the business through major industrial changes, from churn collection to modern tanker logistics.

Her dedication extended across the entire industry. A long-standing and active member of the Society of Dairy Technology, she served on various committees, including the Midlands and East Midlands branch committees, holding roles as Secretary, Treasurer and Chairman. Her commitment culminated in her election as President of the Society in 1982–1983, a significant achievement as one of only four women to have held the post to date. She later served as Chairman of the Society's Technical and Editorial Board until 1995 and was awarded Honorary Membership in 1992.

Beyond her work in the dairy industry, Suzanne was deeply committed to public service. She was appointed a Magistrate on the Leicester bench, serving diligently for 26 years until the age of 70. She also offered her expertise to academia as a long-standing Lay Member of the Council of the University of Leicester.

In her personal life, Suzanne was a woman of spirit and action. An accomplished and keen driver, she was a member of the Institute of Advanced Motorists. She enjoyed travelling and was a devoted bridge player. She married Victor Moore in 1960 and later married Fred Watson in 1990, enjoying nearly two decades of a wonderful life together until his passing in 2017.

Suzanne Watson lived a full and accomplished life, characterised by intelligence, professionalism and a pioneering spirit that broke ground for women in science and industry. She is survived by her children, David and Wendy, grandchildren Cara and Finlay, and extended family.

The funeral was held at Great Glen Crematorium on Wednesday, 17 December 2025. The family requested that attendees wear colourful clothing to celebrate Suzanne's life.

‘A technical feasibility study evaluating sustainable enzyme-based cleaning-in-place (CIP) for removal of milk deposits formed on stainless steel surfaces during cheesemilk pasteurisation’, by Karan J. Pant et al. from the Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, has been selected as the Editor's Choice article for the December 2025 issue of the International Journal of Dairy Technology. See https://doi.org/10.1111/1471-0307.70071.

Cleaning-in-place (CIP) remains an essential operation throughout dairy processing, ensuring product safety, equipment hygiene and regulatory compliance. However, traditional CIP protocols frequently rely on high-temperature caustic solutions that impose substantial energy demands and generate alkaline wastewater requiring neutralisation. As the dairy sector works towards reducing environmental impact and aligning with broader sustainability frameworks, there is increasing interest in alternative methods that maintain hygiene standards while lowering resource use.

In this study, Pant et al. present an evaluation of protease-based enzymatic CIP solutions as a potential substitute for conventional caustic cleaning. Using a controlled pilot-scale system that replicates turbulent industrial flow conditions, fouling was generated on stainless steel surfaces under cheesemilk pasteurisation parameters and subsequently removed using either enzymatic or caustic agents. The results demonstrate that protease-based CIP at 50°C achieved 0.74% residual fouling, a level statistically comparable to the 0.1% residual fouling obtained using 1% sodium hydroxide at 75°C. The authors further assessed operational characteristics relevant to industrial adoption, including enzyme stability, potential for reuse, storage performance and deactivation following acidic rinsing. Enzymatic activity was largely retained after a single CIP cycle, and more than 85% activity remained after 24 h of refrigerated storage. Residual activity within the system was effectively eliminated using nitric acid, consistent with established sanitation procedures.

From an operational perspective, these findings indicate that enzymatic CIP systems could reduce energy consumption, mitigate chemical discharge and lower wastewater treatment requirements while maintaining cleaning efficacy. The work provides evidence-based parameters that processors may use when considering the integration of enzymatic cleaners into existing CIP frameworks. While further work at a commercial scale would be valuable, the study offers an important contribution to the development of sustainable cleaning technologies for the dairy industry.