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A Comparative Study Of Seizure Susceptibility And Serum Calcium, Magnesium And Phosphorus Profiles Of Magnesium Deficient Rats, Nicole H. Bernhard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Magnesium deficiency in rats is known to precipitate audiogenic seizures. An unknown mineral factor in a diet mixture was found to substantially reduce the seizure occurence in magnesium deficient vii animals. This was corrected when the same mineral mixture was remade. Subsequently the faulty mineral mixture was discarded. This research .. as aimed at determining the mineral factor responsible for the observed changes in seizure occurence, and also aimed at investigating the relationships of serum calcium, magnesium and phosphorus concentrations to seizure susceptibility. Treatments to change the serum concentrations of these minerals included dietary manipulation, subcutaneous injection of calcitonin, of …

Use And Evaluation Of The Nutrient Density Concept For Assessing The Impact Of Socioeconomic Factors On Nutritional Quality Of Diets, Carol Thompson Windham

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Data from 7285 individual participants in the USDA Spring Nationwide Food Consumption Survey were analyzed using the nutrient density concept and multiple regression procedures to evaluate the impact of socioeconomic status on the nutritional quality of foods consumed. For each socioeconomic group the average daily amount of nutrients consumed per 1000 kcal of food consumed were computed and compared with the Recommended Dietary Allowances which had been converted to single-value nutrient allowances per 1000 kcal. This nutrient density approach identified qualitative patterns of food consumption for selected income, region, urbanization, household size, race, employment and education groups as well as …

A Nutrition Education Componenet For Migrant Children Based On The K-6 Nutrient-Density Curriculum, Sandra Beadleson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A nutrition education component was developed, implemented, and evaluated for integration into the Title I migrant education program. The component was based on an evaluated nutrition education curriculum implemented by Brown in the elementary school. The nutrition education program was developed on the concept of nutrient density which measures the ratio of a food's nutrient contribution to its caloric contribution on a constant caloric basis. The nutrition component was modified to include behavioral objectives and concepts that partially met the needs of a migrant population in Utah.

The program was evaluated in the Title I programs in Corrine and Smithfield, …

The Relationship Between Milk Composition And Swiss Cheese Yields, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eighty-five samples of milk and Swiss cheese made from the same milk were collected at Cache Valley Dairy Association, Smithfield, Utah, between August, 1979, and July, 1980. The weights of the milk, Swiss cheese and the trim were carefully recorded. The milk samples were analyzed for fat and protein, and the cheese samples were analyzed for fat, protein and moisture. An attempt was made to predict Swiss cheese yields from the fat and protein content of the milk and the moisture content of the cheese.

The data were analyzed statistically by Gauss-Newton non-linear least squares method of iteration. Three formulas …

Seasonal Variation In The Ability Of Milk And Whey To Support Lactic Culture Growth, Rick Cameron Norton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance.

Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments.

Rennet whey (heated and unheated) was collected …

Improved Fermentation Process For Producing Methane From Cheese Whey, Abdulraman Y. Awad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level.

The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting …

Variations In The Coagulation Properties Of Milk From Individual Cows, Leslie M. Okigbo

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from fifty individual Holstein cows at the Utah State University Dairy Farm were tested monthly for 10 months for total protein, casein, fat, somatic cells and pH. A new instrument (Foss Formagraph) was used to measure the coagulation properties of the samples. Simulated cheese making procedures were utilized to measure recovery of fat and protein. All the data were statistically analyzed in relation to individual animals, stage of lactation, number of lactation and milk yield.

Significant variations in clotting time and curd firmness were observed in relation to period of lactation, season, individual cow difference, and milk pH. …

Prediction Of Mozzarella Cheese Yield From Milk Composition, Hamzah M. Abu-Tarboush

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.

Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three …