Life Sciences Commons^™

Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

A Study Of The Interactions Between Milk Proteins And Soy Proteins, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This research investigates the protein interactions that occur when soy protein is added to milk and subjected to renneting or heating. Milk was fortified with 20% soy protein and enzymic coagulation studied at 35°C at various pH's and CaCl₂ levels. The first part deals with the interaction between milk and soy proteins during rennet-induced milk coagulation. The first goal was to determine how soy proteins affected milk coagulation. The effects of native versus heat-denatured soy proteins on rennet coagulation time and curd firmness were compared. lmmunogold labeling along with transmission electron microscopy was used to identify and localfze soy …

Evaluation Of Methods Used In Meat Iron Analyses And Iron Content Of Raw, Cooked, And Cured Meats, Eldred Merlyn Clark

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This research project was divided into three parts. In the first part, heme, nonheme, and total iron methodologies for meats were evaluated. The accuracy, precision, and specificity of each method were determined by spike recoveries of heme and nonheme iron, and by analysis of National Institute of Science and Technology standard reference materials. The most reliable and practical methods were then used to determine the total, nonheme, and heme iron contents of various meats before and after cooking. The meats analyzed were beef, pork, lamb, chicken, and turkey. The wet-ashing technique was a novel procedure in which nitric acid was …

Effect Of Ph, Fat Level, And Various Browning Agents On Composition, Color, Texture, And Sensory Characteristics Of Dark-Cutting Beef Patties, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profile nor cooking time was affected by hamburger fat content or pH. Double-side frying to 71.1°C internal temperature was adequate for more than 6-log destruction of viable E. coli O157:H7 and Salmonella at the geometrical center of extra lean and lean hamburgers. The coldest spot was on the circumferential surface, as indicated by the presence of a red ring …

Quantitation Of Bovine Serum Albumin In Cow's-Milk-Based Infant Formulas And Removal Of Bovine Serum Albumin From Cow's Milk And Whey Protein Isolates, Patricia Z. Marincic

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Early introduction of cow's-milk-based infant formulas, in particular the ABBOS epitope of bovine serum albumin (BSA), has been implicated as an autoimmune trigger in the pathogenesis of insulin dependent diabetes mellitus (IDDM). A direct enzyme-linked immunosorbant assay (ELISA), using polyclonal anti-BSA antibodies, was developed to determine the BSA content of cow's milk and 15 infant formulas. Powdered high-whey (60%) formulas averaged 41 mg BSA/100 ml; 2% milk contained 52 mg BSA/100 ml; and the high-casein formulas averaged 13 mg/100 ml. BSA content of powdered polymeric formulas and cow's milk varied directly with the whey protein concentration (correlation coefficient = 0.8445, …

A Quantitative Analysis Of Potassium Loss As A Result Of Different Processing Methods, Patricia M. Klefbeck

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Compliance with the strict dietary regimen for the dialysis patient can be very challenging. Many foods are limited from the diet of a renal patient because of the high potassium content. The physiological consequences of failure to follow a diet prescription can be fatal for the dialysis patient. In an effort to improve patient compliance with nutritional protocols, several potato cooking methods and centrifugation of tomato sauce were investigated for their effects in reducing potassium content.

All methods with a 24-hour soak were found to be significant in reducing potassium content of potatoes (P < 0.05). However, some of the methods in which the potatoes were not soaked were also found to be effective in reducing potassium content. Slice thickness and volume of cooking water used were found to be two important factors in determining potassium loss. The 4-mm sliced potatoes, which had a mean potassium value of 84 mg/100 g, lost more potassium than the 8-mm potatoes with a mean potassium value of 182 mg/100 g (P < 0.05). Furthermore, the potatoes cooked in 10 times the amount of water lost more potassium (124 mg/100 g) than those cooked in only 5 times the amount of water (148 mg/100 g) (P < .005). Soaking in cold versus hot water, agitation of the soak water, or the addition of chemical chelators to the soak water were not shown to be any more effective in reducing the potassium content than the other methods. Sensory data indicated that participants did not have a strong taste preference for potatoes cooked by any one particular method (P < 0.05).

Centrifugation of …

The National School Lunch Program, Katherine M. Hadley

Undergraduate Honors Capstone Projects

In 1946, President Harry Truman signed the National School Lunch Act which recently celebrated its 50th anniversary (1). It was established by congress "to safeguard the health and well-being of the nation's children" (2). The National School Lunch Program (NSLP) is a federally assisted meal program that is functioning in more than 94,000 public and nonprofit private schools. Lunches through the NSLP are served to more than 25 million school children each day.

Isolation And Biochemical Characterization Of Acid- And Bile- Tolerant Strains Of Lactobacillus Acidophilus And Bifidobacterium Bifidum, Lan-Szu Chou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactic acid bacteria have been reported to be used as a health adjunct in food for u many years. However, these health benefits have not been proven. and how these bacteria pass through the digestion process and remain viable in the human intestinal tract is still not clear. The aim of this work was to isolate mutants from Lactobacillus acidophilus or Bifidobacterium bifidum that could tolerate the conditions of the digestion process (low pH and bile conduction) and to characterize these isolated mutants.

Acid- and bile-tolerant mutants of L. acidophilus were isolated from parental strains successfully using natural selection techniques. …

Ingredient Substitution, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication provides ingredient substitutions and equivalent measurements for cooking purposes.