Life Sciences Commons^™

The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lecithin is an ingredient commonly used in foods composed of high concentration of phospholipids. Phospholipids are a type of fat that can mix with both water and oil. In the current food industry, most lecithins come from sunflower, egg, and soybean sources. An additional source of phospholipids can be the waste streams from the dairy industry, such as the whey protein and butter making processes, since these contain a high concentration of phospholipids. Dairy phospholipids have been isolated in the past, but their traits as a functional ingredient are still unknown. In addition, most isolated dairy phospholipids still contain protein, …

Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …

Phenotypic Association Between Lactose And Other Milk Components In Western Us Dairy Herds And Japan, Takuji Asami

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactose in milk has relatively low variation regardless of season, breed, or country. The study of lactose concentration and correlation among other milk components is limited. Furthermore, dairy farmers have limited access to the lactose data and are not familiar with it. This study was conducted to: 1) investigate the phenotypic correlation between lactose and other milk components; and 2) determine the importance of lactose for dairy herds.

Monthly DHIA records from Utah (DHIA), Dairy Herd Performance Test (DHTP) records from Ibaraki, Japan, and California herd average data (CHAD) covering 27 states were used to analyze the relationships between milk …

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …

Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Western Dairy Center (WDC) at Utah State University demonstrated opportunities to improve the quality of high-protein snack foods that becoming more prevalent in western diets. Previously, such high-protein nutrition bars became too hard during storage and they had a limited shelf life, resulting in disappointment by consumers or loss of product as older products needed to be discarded.

With sponsorship as a doctoral student by the Iraq Ministry of Higher Education and Scientific Research and in conjunction with WDC researchers, an investigation was conducted into the chemistry of high-protein nutrition bars and how the various components (protein, carbohydrate and …

Dairy Herd - Level Prevalence Of Johne's Disease And Bvd In The Intermountain West Of The U.S.A. And Farm Management Practices And Characteristics For Test-Positive Herds, David J. Wilson, Kerry A. Rood, C. Whitehouse, J. Bunnell, G. M. Goodell, T. M. Byrem

Animal, Dairy, and Veterinary Science Faculty Publications

Herd-level prevalence of Mycobacterium avium subsp. paratuberculosis (MAP), causative agent of Johne’s disease (JD) and Bovine Viral Diarrhea (BVD) virus were estimated on dairy farms in Utah. Duplicate milks were collected at 3-4 day intervals on 5 dates from each bulk tank on participating farms. Samples were tested at separate laboratories for BVD (real-time, RT-PCR) and for JD/MAP (ELISA and qPCR). 151/209 (72%) eligible dairy farms participated. Farms detected positive were: 58 JD (38%) and 14 BVD (9%); 5 farms had both diseases. Follow up visited farms’ (n=22) means, medians: 778,420 milking cows; 20,052 lbs, 20,311 lbs 305d milk; 175,545/ml, …

Johne's Disease, Mycoplasma And Bvd In Utah - Bulk Tank Milk Testing And Comparison To Previous Regional Prevalence And Individual Herd Results Over Time, David J. Wilson, Kerry A. Rood, J. Bunnell, C. Whitehouse, G. M. Goodell, T. M. Byrem

Animal, Dairy, and Veterinary Science Faculty Publications

Dairy herd-level prevalence of Mycobacterium avium subsp. paratuberculosis (MAP), causative agent of Johne’s disease (JD), Mycoplasma spp., and Bovine Viral Diarrhea (BVD) virus were estimated in Utah and surrounding states and compared to previous surveillance results. Milk was collected at 3-4 day intervals on 5 dates (duplicate samples) from each bulk tank on participating farms, samples analyzed separately. One frozen sample was shipped to a laboratory for JD/MAP testing with ELISA and real-time PCR, the other paired sample was shipped to another laboratory for mycoplasma and BVD testing. Mycoplasma was cultured on modified Hayflick medium, standard methods; BVD testing was …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

Microbial Growth Inhibition And Decomposition Of Milk Mineral And Sodium Tripolyphosphate Added To Media Or Fresh Ground Beef, Rossarin Tansawat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk mineral (MM) is a type II antioxidant (metal chelator) that can bind iron and prevent iron catalysis of lipid oxidation. Thus, MM might have microbial growth inhibition effects on iron-dependent bacteria. Objective 1 was to evaluate effects of MM on growth of non-pathogenic iron-dependent bacterial strains (Listeria innocua, Eschericia coli, Pseudomonas fluorescens). MM (1.5 % w/v) did not significantly inhibit growth of Listeria and E. coli. However, growth of Pseudomonas fluorescens was consistently and significantly reduced by ~1 log colony forming units per ml (CFU/ml) with all levels of MM (0.5, 0.75, 1.5 % …

Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

Milk with an increased content of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA) was obtained by incorporating fish oil into the feed of cows. The 4 feed treatments used were a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM, or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil given at 0.41% of DM; 2) 0.41% inert calcium salts of 71% fish oil given at 0.83% of DM; or 3) 0.83% inert calcium salts of …

Effects Of A Proteolytic Feed Enzyme On Intake, Digestion, Ruminal Fermentation, And Milk Production, Jong-Su Eun, K. A. Beauchemin

Animal, Dairy, and Veterinary Science Faculty Publications

The effects of exogenous proteolytic enzyme (EPE) on intake, digestibility, ruminal fermentation, and lactational performance were determined using 8 lactating Holstein cows in a double 4 ×4 Latin square experiment with a 2 ×2 factorial arrangement of treatments. Diets based on barley silage and alfalfa hay as the forage sources were formulated to maintain different forage to concentrate ratios [60:40 vs. 34:66, dry matter (DM) basis]. Four dietary treatments were tested: high forage (HF) without EPE (HF−EPE), HF with EPE (HF+EPE), low forage (LF) without EPE (LF–EPE), and LF with EPE (LF+EPE). The EPE, which contained proteolytic activity but negligible …

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic …

Don't Waste Your Dry Milk, Utah State University

All Archived Publications

No abstract provided.

Bovine Somatotropin In Milk, Charlotte P. Brennand Phd, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication discusses the controversy associated with Bovine Somatotropin in milk.

Protein Production In The Milk Of Genetically Engineered Animals, Katherine M. Bates

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There are numerous proteins that have potential uses in commercial and scientific applications that are not utilized to their full potential. this is partly because it is not economically feasible to isolate some of these proteins from their natural sources or to produce them using bacterial fermentation methods. The purpose of this research was to target recombinant protein expression to the mammary glands of genetically engineered or transgenic animals. Foreign protein expression has been achieved in the mammary glands of rabbits, sheep, cows, and swine. By using a strong mammary gland promoter and signal peptide fused to the protein, it …

Evaluation Of Low-Quality Forages In A Winter Dietary Regimen Of Western White-Face Ewes Used For Milk Production, Raúl Meneses

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The evaluation of ammoniation of mature grass (1/3 Festuca sp, 1/3 Bromus and 1/3 Dactylis sp) as a basal diet for pregnant ewes and its effects on ruminal fermentation were studied. Ammoniation increased the forage dry matter intake (DMI), crude protein (CP), and gross energy digestibility. Ruminal pH and total volatile fatty acid were not affected by ammoniation (P > .05). Individual VFA concentrations were affected significantly.

In a third experiment, ammoniated wheat straw was evaluated as a basal diet for wintering pregnant ewes. Ammoniated straw replaced grass hay in the diet. Dry matter intake was not different (P > .05). Final …

Microbiological And Sensory Effects Of Milk Processed For Extended Shelf Life And The Development Of Rapid Methods To Quantitate Spores And Lipase Activity, Michael R. Blake

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The initial aim of this work was to evaluate processing conditions for extended shelf life (ESL) milk to have a shelf life at refrigeration temperature of 60 d. Milk was processed on a pilot-scale ultra-high-temperature processing plant and evaluated for microbial and sensory quality over 60 d at 7°C storage. Results of this study showed that lower process temperatures were preferable to minimize cooked flavors and that the minimum safe processing temperature was 134°C for 4 s as determined by the destruction of bacterial spores in the processed milk.

Consumer preference panel results indicated that consumers preferred milk processed at …

The Effect Of Iron Fortification On The Chemical, Physical, And Sensory Properties Of Mozzarella Cheese, Wendy Haws Rice

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mozzarella cheese was made from milk fortified with iron so that the cheese contained 25 and 50 ppm iron. Iron was added to the milk in three ways: (1) complexed to casein (ferric-casein), (2) complexed to whey protein (ferric-whey protein), and (3) ferric chloride (FeCl3·6H20) added directly to milk. Cheese quality was determined by chemical, physical, and sensory characteristics and compared with a control cheese.

Chemical oxidation, during 28 days storage, was determined by absorbance of malondialdehyde at 535 nm using the thiobarbituric acid assay (TBA). Physical properties were assessed by the Arnott test for melt, helical viscometer for stretch, …

Bovine Somatotropin In Milk, Clell Bagley, Charlotte Brennand

All Current Publications

No abstract provided.

Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …

Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab

Food Structure

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …

Effect Of Feeding A Viable Yeast Culture With Or Without Aspergillus Oryzae On Milk Production, Apparent Nutrient Digestibility, Ruminal Fermentation, And Nutrient Degradability In Holstein Cows, Daeyoon Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Twenty-four early to midlactation Holstein cows were allocated to one of three treatments. Treatments consisted of: 1) basal ration plus 60 g wheat bran per day per head (control); 2) basal ration plus 57 g yeast culture per day per head; 3) basal ration plus 57 g yeast culture plus 3 g Aspergillus oryzae per day per head. Feed intake and milk yield were recoreded daily and milk composition and body weights were recorded weekly. Feed and fecal samples were recorded weekly. Feed and fecal samples were collected to determine apparent nutrient digestibility. No statistical difference was observed in milk …

Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NDM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old …

Storage Of Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Importance Of Enzymes To Value-Added Quality Of Foods, J. R. Whitaker

Food Structure

New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized …

Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.

Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …

Nonfat Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Microstructure And Firmness Of Labneh (High Solids Yoghurt) Made From Cow's, Goat's And Sheep's Milks By A Traditional Method Or By Ultrafiltration, A. Y. Tamime, M. Kalab, G. Davies, H. A. Mahdi

Food Structure

Two types of Labneh (high solids yoghurt) were made from goat's and sheep 's milk: (a) traditional style Labneh was produced by straining yoghurt in a cloth bag, and (b) UF Labneh was made by ultrafiltration (UF) of warm yoghurt. A portion of all products were smoothened by a passage through a lactic curd homogenizer. Irrespective of their origin , the Labneh samples contained 20.5-22.5% total solids (including minerals and un-metabolized lactose), 6.7-8.2% protein, and 7.8- 8.9% fat.

Homogenization markedly decreased firmness of the goat's and sheep's Labnehs and is therefore not re~ commended in industrial production . Firmness of …