Life Sciences Commons^™

Effect Of Radiation On Polymerization, Microstructure, And Microbiological Properties Of Whey Protein In Model System And Whey Protein Based Tissue Adhesive Development, Ning Liu

Graduate College Dissertations and Theses

Whey proteins are mainly a group of small globular proteins. Their structures can be modified by physical, chemical and other means to improve their functionality. The objectives of this study were to investigate the effect of radiation on protein-protein interaction, microstructure, and microbiological properties of whey protein-water solutions. Whey protein isolate (WPI) solutions (27-36% protein) were treated with different dosages (10-35 KGy) of gamma radiation. The protein solutions were analyzed for viscosity, turbidity, soluble nitrogen, total plate count, and yeast and mold counts. The interactions between whey proteins were also analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and …

Chemical Composition, Probiotic Survivability And Shelf Life Studies Of Symbiotic Buttermilk, Dong Zhang

Graduate College Dissertations and Theses

Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast …

Pasteurization And Its Discontents: Raw Milk, Risk, And The Reshaping Of The Dairy Industry, Andrea M. Suozzo

Graduate College Dissertations and Theses

Milk is something many Americans consume every day, whether over cereal, in coffee or in a cup; as yogurt, cream, cheese or butter. The vast majority of that milk is pasteurized, or heated to the point where much of the bacteria in the milk dies. Pasteurization both slows spoilage of the milk and eliminates potentially harmful bacteria. The fact that we call heat-treated dairy simply "milk" is a testament to pasteurization's widespread proliferation over the past century. Prior to the 1900s, "milk" was raw and unheated, and pasteurized milk was a radically new technology. My research delved into understandings of …

The Impact Of Engagement With Community Supported Agriculture On Human Attitude Towards The Sustainable Food Movement, Ariana Margarita Cano

Graduate College Dissertations and Theses

With a total of 164 community supported agriculture programs (CSA), Vermont is leading the "locavore" movement in the United States, ranked number one in the country with the most CSAs and Food Hubs per capita. ("Locavore Index," 2013)

CSAs have a large positive impact on reducing carbon emissions, advancing local economic growth, and promoting healthy lifestyles of consumers. The purpose of this study is to explore the overall experience of individuals in comparison to their current social norm, individual attitudes, identity, and intentions of change, and understand any change overtime in their individual attitude and behavior.

Attitude change was measured …

Physicochemical Properties, Microstructure And Probiotic Survivability Of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate As A Fat Replacer, James Thomas Mccarthy

Graduate College Dissertations and Theses

Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform …