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Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma

All Graduate Theses and Dissertations, Fall 2023 to Present

Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac⁺ Gal⁺ L. helveticus (LH 32), and Lac^- Gal⁺ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …

Effects Of Sodium Chloride Salting And Substitution With Potassium Chloride On Whey Expulsion Of Cheese, Ying Lu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Heart disease and stroke are leading causes of death in America. In 2008, not only are more than 0.6 million people dying of heart disease, but it is estimated that almost 1 in every 4 Americans with heart disease die. Consuming excess salt has been associated with increasing risk of high blood pressure, heart attacks, and stroke. Americans consume 40% more salt than the USDA recommended level -- 1500 mg. Therefore, it is important to reduce the amount of salt in foods such as cheese to reduce salt consumption that may lead to heart disease.

However, simply reducing salt level …

Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).

Experiment B explored the influence of calcium, moisture, and …

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic …

Effects Of Ph And Calcium Level On Extrusion-Textured Whey Protein Products, Andrea B. Hale

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of altering pH and calcium level during whey protein extrusion were assessed by measuring the protein solubility and WHC of the textured whey protein (TWP). TWP samples were produced by extruding dry mixtures of 2/3 WPC 80 (80% protein) and 1/3 cornstarch using screw speed of 200 rpms, feed rate of 23 g/min, water flow rate of 11 g/min, and product temperature of 150°C. The levels of acid and base were adjusted by adding concentrated HCl or NaOH, respectively, to the water source. Calcium was added to the raw mix in the form of calcium chloride dihydrate before …

Substrate Concentration, Calcium Concentration And Κ-Casein Hydrolysis In Milk Coagulation, Fenjin He

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk coagulation consists of four overlapping phases: enzymic hydrolysis, micelle aggregation, gelation and syneresis. The objectives of this study were to determine the effects of added CaCl₂ on milk coagulation and the relationship between enzymic hydrolysis and micelle aggregation with substrate at different concentrations.

Addition of CaCl₂ to milk is widely practiced in industry and in laboratories. This changes calcium concentration, pH and ionic strength. It is impossible to separate these three variables and investigate each one independently.

Addition of low levels of CaCl₂ shortens coagulation time and increases curd firming rate. Low levels of CaCl_{2 …}

The Effect Of Dietary Calcium And Phosphorus Levels On Audiogenic Seizure Susceptibility And Brain Neurotransmitters In Magnasium Deficient Rats, Rachaneeporn Chaistitwanich

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of dietary calcium and phosphorus levels on audiogenic seizure susceptibility and brain neurotransmitter were investigated in magnesium deficient rats. For 17 days, male weanling rats were fed magnesium deficient diets which also contained deficient (-), adequate (=}, and excess (+) amounts of calcium and/or phosphorus. Reduction of seizure incidence was seen in low calcium and/or low phosphorus diets. High calcium, and high calcium in combination with high phosphorus increased the severity of seizures. High calcium and low phosphorus, and high phosphorus and low calcium diets prevented seizuring. Most magnesium deficient diets resulted in elevation of serum phosphorus, calcium, …

Effects Of X-Ray Induced Achlorhdria On The Utilization Of Dietary Calcium And Iron From Different Salts By Rats, Reid Scott Holbrook

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Dietary calcium has been classified as one of the minerals frequently limiting in the American diet (FAO, 1962) . Bone demineralization has been observed as a result of calcium deficient diets (Salomon et al., 1972), partial gastrectomies (Eddy, 1971) and inadequate hormonal balance (Albright et al., 1948). Although bone demineralization, or osteoporosis, has been attributed to many factors, the interrelationship of gastric acidity and the utilization of dietary calcium may be a key to the etiology of osteoporosis.

Eighty weanling male albino rats were divided into eight groups. All animals had their stomachs exposed through a mid-line incision. Control rats …