Food Science Commons^™

Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Home Storage Of Wheat, Ralph E. Whitesides

Archived Food and Health Publications

Publication gives information and tips on how to properly and safely store wheat.

Muscle Fiber Types, Dna:Rna:Protein Ratios, And Measures Of Tenderness In Various Muscles Of Normal And Callipyge Lambs, Owen D. Rice

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An inherited muscle hypertrophy in sheep is caused by the callipyge gene (CLPG) located on ovine chromosome 18. It has been suggested that this gene is a single autosomal dominant gene. Animals expressing the callipyge gene show increased muscling in the pelvic and torso regions of the body and, thus, have been given the phenotype- descriptive name callipyge (from Greek calli-beautiful; pyge-buttocks). In this study 21 wether lambs, the offspring of callipyge rams (genotype CLPG /clpg) and normal Rambouillet ewes (genotype clpg/clpg), were used to determine the differences in muscle fiber type percentages, composition, and tenderness between normal …

Effects Of Iron Fortification On Microbiological, Physical, Chemical, And Organoleptic Properties Of Yogurt, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SDS-PAGE …

Effects Of Homogenization And Ultra-High Temperature Processing On The Properties Of Whole Milk Concentrated By A Multiple-Membrane Separation System, Chien-Ti Chang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three different concentrated whole milks (2.5x, 2.75x, and 3.0x) were produced by mixing equal parts of ultrafiltration retentate of whole milk and reverse osmosis retentate of the UF milk permeate. The concentrated whole milks were ultra-high temperature processed by direct steam injection (140.6°C) followed by flash cooling and two-stage homogenization pressures (2500/500 psi, 3500/700 psi, or 4500/900 psi). The milk concentrates were packaged aseptically and stored at room temperature. On the other hand, the milk concentrates produced by the RO single membrane system with the same concentration levels served as the control. Physicochemical properties of the milks were surveyed every …

Improved Control Of Cheese Manufacture Through Continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method, Michael John Lefevre

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and application for cheese production automation. Coagulation of milk substrate was measured with the hot wire instrument and by four other methods: Formagraph, Brookfield®, vixcometer, Omnispec™ bioactivity monitor, and Sommer and Matsen rolling bottle method. The hot wire, using the time at maximum slope, detected coagulation before methods that measure resistance to shear, and after methods that measure light reflectance. Coagulation time was not significantly different from the industry standard rolling bottle method used by Sommer and Matsen. the hot wire instrument was also used …

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, …

Cutting And Preserving Whole Turkey, Charlotte P. Brennand Ph.D

Archived Food and Health Publications

There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive way to have turkey pieces, especially if the turkey is purchased on sale, is to cut it up yourself. The following is to serve as a butchering and processing guide.

Canola : Golden Oil For Farmers And Consumers, Paul Carmody

Journal of the Department of Agriculture, Western Australia, Series 4

It is feasible that canola could become Western Australia's fourth largest crop after wheat, barley and lupins by the turn of the century.

Without the stigma attached to its parent crop, rapeseed, canola has also become one of the most successful international agricultural product launches, proving itself not only a useful cropping alternative but a healthy oil for consumers. State Oilseeds Adviser PAUL CARMODY sets the scene.

Cloning And Characterization Of The Galactokinase Gene From Streptococcus Thermophilus, Azlin Mustapha, Robert W. Hutkins, Gerald W. Hirnstein

Department of Food Science and Technology: Faculty Publications

The objective of this research was to clone and characterize the galactokinase gene (gal0 from Streptococcus therrnophilus F4 10. Partially digested genomic DNA was cloned into pBR322 and transformed into galK Escherichia coli, and a galactose-fermenting transformant was isolated. Restriction analysis revealed that the transformant resulted from a Sau3A-HindIIl 4.0-kb fragment. Galactokinase activity in the recombinant was 10 times that of the parent strain. Analysis of the DNA squence showed the presence of a 1.3-kb open reading frame that had high homology with the galK gene from other organisms. A putative ribosome-binding site, start and stop codons, and -10 …

Forms Of Cadmium In Sandy Soils After Amendment With Soils Of Higher Fixing Capacity, S. S. Mann, G. S. P. Ritchie

Food Science and Nutrition

Most of the Cd applied through phosphatic fertilizers in sandy soils tends to stay in mobile forms (soluble or exchangeable) and hence the risk of it leaching to underground water or its uptake by plants is higher. A sequential extraction procedure was used to assess the efficacy of amending materials (soils containing inorganic or organic adsorption components) on the re-distribution of forms of Cd in a sandy soil. Amendment of the sandy soil with each of the three soils (yellow earth, lateritic podzolic and peaty sand) was generally effective in altering the more mobile or available forms of Cd to …

Soluble Aluminium In Acidic Soils: Principles And Practicalities, G. S.P. Ritchie

Food Science and Nutrition

Our ability to predict toxic quantities of aluminium (Al) in acidic soils is limited by our understanding of the interactions between different solid forms of Al in solution and our lack of knowledge of which form control soluble Al. This review briefly considers each type of solid form of Al, particularly from a kinetic point of view and discusses models that have been developed to predict release of Al from individual forms. More comprehensive models (i.e. more than one source or sink of Al) are then discussed as well as the interactions between different solid sources of Al.

Effect Of Gypsum Application Rate And Leaching Regime On Wheat Growth In A Highly Acidic Subsoil, C. D.A. Mclay, G. S. P. Ritchie

Food Science and Nutrition

A glasshouse experiment "was conducted to investigate gypsum application and leaching on the amelioration of" an aluminium (Al) toxic subsoil for wheat growth. Treatments included different rates of gypsum application and amount of leaching prior to wheat being grown. Wheat shoot growth increased when gypsum was applied in both the presence and absence of leaching, but growth was higher with leaching. Gypsum application led to a decrease in toxic Al as a result of a higher ionic strength and activity of AlSO₄⁺ion pairs in the soil solution, and increased Al leached from the soil. Root growth may …

Menu Engineering: A Model Including Labor, Stephen M. Lebruto, William J. Quain, Robert A. Ashley

Hospitality Review

Menu engineering is a methodology to classify menu items by their contribution margin and popularity. The process discounts the importance of food cost percentage, recognizing that operators deposit cash, not percentages. The authors raise the issue that strict application of the principles of menu engineering may result in an erroneous evaluation of a menu item, and also may be of little use without considering the variable portion of labor. They describe an enhancement to the process by considering labor.

Placement For Profit: Menu Item Arrangement On Customer-Activated Computer Screens, Ken Smith, Susan Gregory, Susan Gould

Hospitality Review

Can profitable menu items be placed on a computer screen where they will be selected more readily than other items? The author examines whether printed menu theories and techniques can be applied, with the same results, to a computer menu screen

A Muscle Hypertrophy Condition In Lamb (Callipyge): Characterization Of Effects On Muscle Growth And Meat Quality Traits, M. Koohmaraie, S. D. Shackelford, T. L. Wheeler, Steven M. Lonergan, M. E. Doumit

Steven M. Lonergan

The present experiment was conducted to determine the effect of the callipyge phenotype on traits affecting muscle growth and meat tenderness. Dorset wethers (n = 40) that were either carriers or non-carriers were fed grain and slaughtered at 169 d of age. Callipyge phenotype did not affect ( P > .05) slaughter weight, hot carcass weight, or weights of the heart, spleen, viscera, kidney-pelvic fat, head, and pelt; however, callipyge lambs had a higher dressing percentage and lighter lungs, liver, and kidneys ( P < .01). Callipyge lambs had reduced fat thickness and marbling score and higher leg scores and longissimus area (34%). Adductor (30%), biceps femoris (42%), gluteus group (31%), longissimus (32%), psoas group (20%), quadriceps femoris (18%), semimembranosus (38%), and semitendinosus (26%) weights were higher in the callipyge phenotype ( P < .01); however, phenotype did not affect ( P > .05) weights of infraspinatus or supraspinatus. Longissimus pH and temperature declines were not affected ( P > .05) …

Delayed-Incubation Method For Microbiological Analysis Of Environmental Specimens And Samples, James S. Dickson, M. H. Brodsky, C. A. Davidson, M. J. Pettis, T. L. Tieso

James S. Dickson

Five laboratories compared the quantitative recovery of heterotrophic bacteria, yeasts and molds, coliforms, Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus from a variety of naturally contaminated food and water samples, using traditional incubation procedures and a delayed-incubation method. Refrigeration of inoculated media for up to 3 days prior to incubation was shown to be a viable option for many quantitative analyses, but needs to be validated for each application. Some inoculated media withstood refrigeration for up to 7 days prior to incubation without any detrimental effect on the recovery of target cells, while the incubation of other media for similar …

Guide 1, Principles Of Home Canning, Utah State University Extension

All Archived Publications

No abstract provided.

Another Bite, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 2, Selecting, Preparing, And Canning Fruit And Fuit Products, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 3, Selecting, Preparing, And Canning Tomatoes And Tomato Products, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 5, Preparing And Canning Poultry, Red Meats, And Seafoods, Utah State University Extension

All Archived Publications

No abstract provided.

Vitamins And Your Good Health, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Fat And Cholesterol, Georgia C. Lauritzen, Kris Saunders

All Archived Publications

No abstract provided.

A Management Plan For Home Food Storage, Rebecca Low, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Cutting And Preserving Whole Turkey, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Complete Guide To Home Canning, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 6, Preparing And Canning Fermented Foods And Pickled Vegetables, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 7, Preparing And Canning Jams And Jellies, Utah State University Extension

All Archived Publications

No abstract provided.

Home Storage Of Wheat, Ralph E. Whitesides

All Archived Publications

No abstract provided.