Food Science Commons^™

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best …

Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Western Dairy Center (WDC) at Utah State University demonstrated opportunities to improve the quality of high-protein snack foods that becoming more prevalent in western diets. Previously, such high-protein nutrition bars became too hard during storage and they had a limited shelf life, resulting in disappointment by consumers or loss of product as older products needed to be discarded.

With sponsorship as a doctoral student by the Iraq Ministry of Higher Education and Scientific Research and in conjunction with WDC researchers, an investigation was conducted into the chemistry of high-protein nutrition bars and how the various components (protein, carbohydrate and …

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic …

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, …

Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.

Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …

Seasonal Variation In The Ability Of Milk And Whey To Support Lactic Culture Growth, Rick Cameron Norton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance.

Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments.

Rennet whey (heated and unheated) was collected …

Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …