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- Nebraska Agricultural Experiment Station: Historical Circulars (5)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
- Historical Research Bulletins of the Nebraska Agricultural Experiment Station (1)
Articles 1 - 8 of 8
Full-Text Articles in Food Science
Formation Of Low Density And Free-Flowing Hollow Microparticles From Non-Hydrogenated Oils And Preparation Of Pastries With Shortening Fat Composed Of The Microparticles, Joshua Gudeman
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Solid fats provide critical functionality in the structuring, shortening, and stabilizing of many foods. However, their use as an ingredient is foods can present a number of challenges. The physical properties of solid fat can make them difficult to apply to or incorporate into foods consistently. On an industrial food production scale, handling of solid fats can difficult because they are often packed in heavy cubes or totes, and production delays and inefficiencies may be caused by the need to remelt the oils before use. Oils as a macronutrient also contribute a relatively high number of calories at 9 calories …
Formation Of Low-Density And Free-Flowing Hollow Microparticles From Butter And Fractionated Palm Oil Mixture, Joshua Gudeman, Junsi Yang, Ozan Ciftci
Formation Of Low-Density And Free-Flowing Hollow Microparticles From Butter And Fractionated Palm Oil Mixture, Joshua Gudeman, Junsi Yang, Ozan Ciftci
Department of Food Science and Technology: Faculty Publications
The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO2)- expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3°C above 120 bar in the presence of pressurized CO2. The density of the particles decreased five-folds compared to that of the original oils. …
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
The Vitamin A And Carotene Content Of Nebraska Butter, I. L. Hathaway, H. P. Davis
The Vitamin A And Carotene Content Of Nebraska Butter, I. L. Hathaway, H. P. Davis
Historical Research Bulletins of the Nebraska Agricultural Experiment Station
The vitamin-A, carotene, fat and moisture concentrations of Nebraska creamery butter were determined at monthly intervals for 25 months. Samples were obtained from 14 creameries located throughout the state. Their vitamin-A and carotene determinations were made with the aid of a spectrophotometer, and their fat and moisture analyses were determined by the A.O.A.C. methods. From a comparison of these data with the results of investigations in other states it was concluded that Nebraska butter was at least equal in vitamin-A value to average United States butter.
Use Milk - An Essential Food, University Of Nebraska - Lincoln
Use Milk - An Essential Food, University Of Nebraska - Lincoln
Nebraska Agricultural Experiment Station: Historical Circulars
The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
Judging Quality In Dairy Products, P. A. Downs
Judging Quality In Dairy Products, P. A. Downs
Nebraska Agricultural Experiment Station: Historical Circulars
In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.
Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen
Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen
Nebraska Agricultural Experiment Station: Historical Circulars
The dairymen of this country have suffered enormous losses due to the lower price received for poor butter. The present need is for a survey of the situation that shall result in a thoro understanding and cooperation of cream producers, creamery men, legislators, and educators.