Skim milk samples from 126 Friesian and 147 Jersey cows in eight commercial herds were preheated at 85 °C for 30 min and concentrated to 200 g I" 1 total solids. A heat coagulation time-pH curve was determined at 120 °C for each treated sample. Heat coagulation times ranged from 1 to 50 min at the non-adjusted pH and 1 to 60 min at the pH of maximum stability. The following statistically significant effects were found. Maximum heat stability was affected by genetic variants of /c-casein (B > AB > A; P < 0001) and /Mactoglobulin (B,AB>A; P < 0'05) whereas natural heat stability was affected only by /c-casein genetic variants (B > AB > A; P < 0-001). Maximum and natural heat stability were correlated positively with /9-casein and /c-casein concentrations and were negatively correlated with a sl

Milk protein genetic polymorphism has a major influence on the composition of milk, and on its processing properties, including yield of cheese (see Schaar et al. 1985;McLean et al. 1984McLean et al. , 1987McLean, 1987). However, there appears to be little information on the effects of milk protein genetic variants on syneresis of cheese curd. The effect of casein composition on syneresis was studied by Pearse el al. (1986), who found that syneresis was affected only by the level of /?-casein. Syneresis is an essential requirement in cheese making from renneted or acidified milk, but is undesirable during the storage of products such as yogurt. Milk for yogurt manufacture is preheated to minimize syneresis and to give maximal firmness of the yogurt coagulum (Tamime & Deeth, 1980). Pearse et al. (1985) showed that the reduction of one-third in the extent of syneresis caused by heating artificial micelle milk (AMM) containing /Mactoglobulin (/?-lg) in natural concentrations was due to sulphydryl-mediated complex formation between /9-lg and micellar /c-casein which appeared to interfere with the micelle-micelle interactions responsible for syneresis. The results presented here were part of a study which investigated the effects of /ccasein and /ff-lg genetic variants and concentrations on syneresis of curd formed from renneted heated AMM. EXPERIMENTAL Preparation of protein fractionMilk used for the preparation of casein fractions was obtained from two cows which had been typed, using the method described by Schaar (1984), as

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Immediately prior to 1914 Britain dominated global shipping, accounting for almost half the world's steam tonnage.' British vessels carried about the same proportion of total seaborne trade; two-thirds of commerce within the British Empire; and about one-third of maritime trade between foreign countries.! Yet because its share of world shipping was greater than its declining portion of world trade, continuing British supremacy in maritime transport depended on the retention of non-British trade--that is, Empire commerce (including that between the Empire and foreign partners) and the cross-trades. This made it logical for British shipowners to endorse free trade in shipping to maintain access to these vital routes. At times, however, the unquestioning pursuit of this policy blinded them to the realities of specific situations and the existence of alternatives.Between 1911 and 1915, a struggle took place within India's shipping which underscored the danger of simplistic notions about "level playing fields" in the international economy. In 1911 Japan closed its coasting trade to foreign shipping, while simultaneously demanding participation in the coastal commerce of British India which at that time was open to all shipping. Moreover, the Japanese line making these demands--Nippon Yusen Kaisha (NYK)--was heavily subsidised,

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