Life Sciences Commons^™

Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10⁸ cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …

The Influence Of Hot Brine On The Calcium Content, Score, And Physical Properties Of Low-Fat, Cheddar-Like Cheese, Robert V. Ogden

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

When acid development in a vat of cheese is arrested, it is referred to as a "dead" vat. The cheese from this vat may be salvaged by use of the hot brine method of treatment. Hot brine treated cheese, although lacking the desired acid development, is a reasonably acceptable product, having the desired characteristics of …