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Articles 1 - 9 of 9
Full-Text Articles in Food Science
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard
Capstones
Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …
Occurrence Of Aflatoxin And Zearalenone In Concentrate Feeds And Milk Contamination With Aflatoxin M1 And Bacterial Pathogens In Malawi, Chunala Alexico Njombwa
Occurrence Of Aflatoxin And Zearalenone In Concentrate Feeds And Milk Contamination With Aflatoxin M1 And Bacterial Pathogens In Malawi, Chunala Alexico Njombwa
LSU Doctoral Dissertations
Multiple studies were conducted in Malawi to: 1) evaluate knowledge and perception of dairy farmers towards molds, mycotoxins and associated adverse effects; 2) evaluate dairy farmers’ knowledge and perception on milk contamination, proper milk handling practices and adverse health effects associated with raw milk consumption; 3) determine levels of aflatoxins and zearalenone (ZEN) in concentrate feedstuffs; 4) assess prevalence and levels of aflatoxin M1(AFM1) in raw milk, dietary exposure and estimate HCC risks to children and adults; 5) assess Salmonella and E. colicontamination in raw and processed milk from selected small scale farms and major …
Validation Of A Commercial Automated Body Condition Scoring System On A Commercial Dairy Farm, Israel L. Mullins, Carissa M. Truman, Magnus R. Campler, Jeffrey M. Bewley, Joao H. C. Costa
Validation Of A Commercial Automated Body Condition Scoring System On A Commercial Dairy Farm, Israel L. Mullins, Carissa M. Truman, Magnus R. Campler, Jeffrey M. Bewley, Joao H. C. Costa
Animal and Food Sciences Faculty Publications
Body condition scoring (BCS) is the management practice of assessing body reserves of individual animals by visual or tactile estimation of subcutaneous fat and muscle. Both high and low BCS can negatively impact milk production, disease, and reproduction. Visual or tactile estimation of subcutaneous fat reserves in dairy cattle relies on their body shape or thickness of fat layers and muscle on key areas of the body. Although manual BCS has proven beneficial, consistent qualitative scoring can be difficult to implement. The desirable BCS range for dairy cows varies within lactation and should be monitored at multiple time points throughout …
Standardization And Extrapolation Of Icing Stability, Shelf Life, And Safety Under Heat Abuse, Jaden Castinado
Standardization And Extrapolation Of Icing Stability, Shelf Life, And Safety Under Heat Abuse, Jaden Castinado
Kansas State University Undergraduate Research Conference
Inquiries from Kansas citizens requested information on the stability, shelf life, and safety of icings on baked goods after prolonged exposure to heat without refrigeration, often common at county and state fairs. Methods include compiling a sample of icing recipes from Kansas citizens and entering into a database so that recipes could be sorted by factors such as sugar and/or dairy content. A central composite design will then be used to identify trials with variable amounts of sugar, dairy, and sugar with dairy. Current work is focused on creating a concise and navigable database with sufficient data to create a …
Islands In A Sea Of Aaruul: Globalization And Mongolian Cheesemakers, Pearse Anderson
Islands In A Sea Of Aaruul: Globalization And Mongolian Cheesemakers, Pearse Anderson
Independent Study Project (ISP) Collection
Despite being a sparsely-populated country with less than 2% of its land arable, Mongolia has developed a rich and complex food culture, notably for its meat and dairy products, which could soon be at an historic high thanks to the tens of millions of animals on Mongolian pastureland. Many Mongolians and non-Mongolians view the countryside as a sea of milk that is currently being underutilized for economic exploitation. Various projects, whether funded and organized by international NGOs, the Mongolian government, or private companies, have tried to use Mongolian’s dairy resources to fill Mongolian demand, with more recent private ventures also …
Evaluating The Impact Of Feed Supplementation On Productive And Reproductive Efficiency In Smallholder Dairy Cattle In Arusha, Tanzania, Hayley Hall
Independent Study Project (ISP) Collection
This study was performed to determine if supplementing concentrates and/or minerals significantly affect productive and reproductive efficiency in smallholder dairy cattle in Arusha, Tanzania. The goal was to estimate the necessity and effectiveness of supplementing a forage diet on production and reproduction. Data was collected through interviews of small scale dairy cattle owners in nine regions within and around Arusha. Productive efficiency was measured by milk yield per cow per day. Reproductive efficiency was evaluated by the amount of time to heat resumption after calving and reproductive disease status. This was studied because determining the factors that improve the efficiency …
Jackrabbit Dairy And Food Review, Vikram V. Mistry
Jackrabbit Dairy And Food Review, Vikram V. Mistry
The Jackrabbit Dairy & Food Review
This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.
Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh
Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh
Electronic Theses and Dissertations
Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). Evidence about the presence of injured cells in ice …
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Electronic Theses and Dissertations
Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …