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Articles 1 - 9 of 9
Full-Text Articles in Life Sciences
Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli
Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli
Electronic Theses and Dissertations
The transition period is the dynamic stage in the lactation cycle, where the most metabolic changes can occur. The use of nutritional strategies, such as yeast culture, can help cows during the transition from pregnancy to early lactation, improving health and decreasing the incidence of metabolic disorders. The first objective of this research was to evaluate the effects of a commercial yeast culture product (YC; Cellerate Culture Classic HD, Phibro Animal Health, Teaneck, NJ) on performance, blood biomarkers, and rumen fermentation and bacterial population in dairy cows during the transition period through 50 days in milk (DIM). Overall, the results …
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Electronic Theses and Dissertations
As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD …
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
Electronic Theses and Dissertations
In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Electronic Theses and Dissertations
Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Electronic Theses and Dissertations
Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food …
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Electronic Theses and Dissertations
Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate …
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Electronic Theses and Dissertations
The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm-2. The stability of the emulsions was evaluated through particle size, dynamic rheology, gel electrophoresis, and …
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Electronic Theses and Dissertations
It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or both …