Life Sciences Commons^™

Dietary Sodium Bicarbonate And Magnesium Oxide For Early Postpartum Lactating Dairy Cows: Effects Upon Milk Coagulation Parameters, Shu-Chuan Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Forty-eight Holstein cows at Utah State Dairy Farm were blocked statistically according to date of calving, previous milk production, and numbers of lactation at parturition. The cattle were assigned randomly to one of four treatments within blocks. The four treatments included a base ration (control, treatment #1), base ration plus .8% of sodium bicarbonate (treatment #2), base ration plus .4% of magnesium oxide (treatment #3), and base ration plus both .8% of sodium bicarbonate and .4% of magnesium oxide (treatment #4). The research was conducted from February 1983 to November 1984. A formagraph was used to measure milk coagulation parameters …

Anthropometry, Metabolic Control And Dietary Intake Of Youth With Insulin-Dependent Diabetes Mellitus, Rochelle A. Follaco Clark

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to describe a sample of insulin-dependent diabetic youth in terms of selected anthropometric measurements, level of metabolic control and dietary intake. The 22 subjects (10 males and 12 females) were between the ages of seven to 16 years and, except for one female, regularly attended a multidisciplinary outpatient diabetes clinic.

The study involved cross-sectional observation of height, weight, triceps and subscapular skinfold measurements, mid-arm muscle circumference and weight:height ratios, and comparison of these measurements to national norms derived from non-diabetic controls. Levels of metabolic control were observed using glycosylated hemoglobin values, and examined for …

Effects Of Bulk Starter Media And Proteolytic Lactic Streptococci On Protein Loss In Cheddar Curd Manufacture, Steven A. Winkel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of whey-based and milk-based starter media, and low concentrations (0.02% each) of citrate, phosphate and calcium upon various milk coagulation properties were measured. Samples inoculated with milk-based starter medium had shorter coagulation times, faster rate of curd formation, and greater final curd firmness than those inoculated with externally neutralized whey-based starter. Starter medium treatment was statistically interacted with calcium for coagulation time and rate of curd formation. Citrate addition caused longer coagulation times, slower rates of curd formation, and weaker final coagula. Citrate interacted with calcium and phosphate for several of the parameters measured. Addition of phosphate did …

Factors Which Influence The Development Of Bloom (Redness) In Dark Colored Muscle, William Russell Egbert

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of acidification, low temperature, high oxygen concentration, and rotenone on the color of dark colored beef muscle were determined by use of the Hunter color difference meter. Pre-rigor and dark cutting muscle homogenates bloomed (turned bright red) in the presence of low pH or rotenone. Dark cutting homogenates also bloomed at low temperature. Pre-rigor and dark cutting muscle slices turned bright red at low temperature in an oxygen atmosphere. In dark cutting beef muscle however, low temperature was sufficient to cause the development of bloom. Factors which inhibit mitochondrial respiration influence the development of bloom in dark colored …

Effect Of Iron On Residual Nitrite Level In Ground Pork And Model Systems, Changmin Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of iron, temperature, and presence of botulinal spores or sodium ascorbate on depletion of nitrite level were determined in meat and model systems. Higher temperature and presence of botulinal spores definitely increased nitrite depletion in a meat system. Added hemoglobin also significantly increased nitrite depletion, while ferrous iron and ferric iron did not significantly decrease nitrite level in a meat system. High temperature and presence of sodium ascorbate increased nitrite depletion in a model system. Only ferrous iron significantly decreased nitrite level in the absence of ascorbate, while ferric iron, heme iron, and ferritin iron did not decrease …

Effect Of Proteolytic Activity Of Streptococcus Cremoris On Cottage Cheese Yield, Gary W. Stoddard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1.97% and 1.56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependent and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was …

Iron Requirement Of Clostridium Botulinum Type A And Characterization Of Iron-Sulfur Proteins In Nitrite Treated And Untreated Botulinal Cells, Divya Shree A. Reddy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of added iron on the growth of Clostridium botulinum type A in a chemically defined medium was studied. Growth of C. botulinum was supported by an iron level of 0.05 ug/ml with maximum growth observed at a level of 3 ug iron/ml.

Electron paramagnetic resonance (EPR) studies were conducted to detect the presence of iron-sulfur centers and iron-nitric oxide complexes in untreated and nitrite treated cell-free extracts of C. botulinum type A. Untreated extracts of C. botulinum exhibited EPR signals in the oxidized and reduced states characteristic of a "HiPiP-type" iron-sulfur center (g=2.02) in the oxidized state and …

Holiday Bread 'Round The World, Flora Bardwell

Archived Food and Health Publications

Booklet gives a variety of recipes for Holiday Breads from different countries and cultures.