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Full-Text Articles in Food Science
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg
Food Science Faculty Articles and Research
Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco samples. Following …
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann
Pamphlets
Pamphlet produced by Golden Vale Cheese which includes cheese recipes and ideas for lunches and parties specially prepared by Karl Uhlemann, Chef de Cuisine, Gresham Hotel.
Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson
Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson
Nebraska Agricultural Experiment Station: Historical Circulars
In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.
Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs
Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.
Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs
Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.