Food Science Commons^™

Assessing Growth And Methods Of Decontamination Of Listeria Monocytogenes In Brushes And Brines Used For Production Of Washed-Rind Cheese, Rosalind Grace Neale

Graduate College Dissertations and Theses

Washed-rind, or smear-ripened, cheeses are considered high-risk for contamination with Listeria monocytogenes due to favorable growth conditions on the cheese rind and multiple points for contamination during post-production cheese care and aging. Foodborne illness outbreaks have implicated wash solutions and washing tools as potential vectors for transmission of L. monocytogenes. In order to evaluate the risk posed by the wash solutions and cheese brushes independently, a three-objective study was developed to investigate the growth potential of L. monocytogenes in cheese washing solutions (Objective I) and the transfer potential of L. monocytogenes between wash solution and cheese brush bristles of three …

Formulation And Functional Properties Of Whey Protein Based Tissue Adhesive Using Totarol As An Antimicrobial Agent, Yifan Hou

Graduate College Dissertations and Theses

Tissue adhesives have been widely used in surgical procedures. Compared to traditional surgical sutures, tissue adhesives provide fast bonding experiences and full closure of wounds. However, current tissue adhesives are mostly fossil-based synthetic products. Therefore, it is of great significance to explore the use of natural polymers in tissue adhesives. Whey is a low-end byproduct of cheese making. Whey protein consists of a group of small globular proteins. They can exhibit adhesive properties if their structures are modified by physical or chemical means. The objectives of this study were to investigate the formulation and functional properties of whey protein based …

Validation Of Two Gluten Elisa Assays Utilizing A Novel Polyclonal Antibody System, Lukas Emerson-Mason

Graduate College Dissertations and Theses

Celiac disease is an autoimmune disorder for which there is no cure, the only treatment being a lifelong abstention from a gluten containing diet. The FDA requires any food in the United States labelled gluten-free to contain less than 20 parts per million gluten as determined by validated analytical methods. The major sources of gluten in the American food stream are wheat, rye, and barley cereal grains, but the currently available methods do not detect gluten from these three grains equally. Bia Diagnostics, LLC has developed novel quantitative and qualitative immunoassays for the detection of gluten in foods, which are …

Physiochemical And Microstructural Properties And Probiotic Survivability Of Symbiotic Almond Yogurt Using Polymerized Whey Protein As A Co-Gelation Agent, Hao Shi

Graduate College Dissertations and Theses

Almond milk-based products are becoming increasingly popular as milk product alternatives. In this study, a symbiotic almond yogurt containing probiotics and inulin as a prebiotic was developed using polymerized whey protein (PWP) as a gelling agent. Plant-based starter cultures YF-L02 (Lactobacillus delbrueckii subsp. bulgaricus, Stepcoccos thermophilus, Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium animalis) were incubated in the almond slurry. The control and fortified (Calcium Citrate and Vitamin D) almond yogurt, were analyzed for chemical compositions, pH and viscosity changes and probiotics survivability for 10-week shelf-life. There were no significant differences between the control and fortified group in the pH, viscosity …

Chemical Properties And Probiotics Survivability Of Symbiotic Coconut Yogurt Using Polymerized Whey Protein As A Gelation Agent, Jinglin Lu

Graduate College Dissertations and Theses

Food products from coconut fruits are delicious and nutritious; the coconut water could be directly used as a sports drink; whereas the meat can be processed to coconut milk, coconut puree and other products that are rich in medium fatty acids that can be burnt quickly to provide energy to the body. In recent years, products that incorporated the probiotics with coconut have been developed, however the texture and nutritional qualities were not satisfied.

The purpose of the study was to create a functional coconut yogurt using polymerized whey protein (PWP) as a gelation agent to achieve a better mouthfeel …