Food Science Commons^™

Risk Based Simulations Of Sporeformers Population Throughout The Dairy Production And Processing Chain: Evaluating On-Farm Interventions In Nebraska Dairy Farms, Rhaisa A. Crespo Ramírez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Sporeformer bacteria are ubiquitous in the farm environment. These bacteria produce enzymes that negatively affect the quality of dairy products representing a problem for the dairy industry. Two major issues associated with high levels of sporeformers in raw milk are shelf-life reduction of fluid milk and market limitations for milk powder. Specific attention has been given to the contamination of milk powders with sporeformers due to their ability to survive pasteurization and milk powder processing conditions. Hence, the control of sporeformers is crucial to benefit the whole dairy industry. Researchers have suggested that certain management practices could decrease sporeformers in …

Effect Of Storage Time And Temperature On The Recovery Of Milk And Peanut Residue From Environmental Swabs, Jessica Humphrey, Joseph Baumert, Stephen Taylor, Shyamali Jayasena

Honors Theses

Environmental swabs of shared processing equipment are commonly utilized by the food industry during cleaning validation studies. Some of these swabs are sent to 3^rd party laboratories for evaluation. However, the recovery of protein residues of allergenic foods between the time of swabbing and time of testing has yet to be systematically studied.

The objective of this study was to determine the recovery of allergen residues (peanut and milk) from swabs held at different holding times and temperatures. Commercial ELISAs (enzyme-linked immunosorbent assays) were evaluated to determine allergen residue recovery from swabs inoculated with known amounts of peanut and …

Lactose Intolerance: An Overview Of The Facts And Their Implications, Noelle M. Yeo

Honors Theses

Lactose intolerance is often blamed for the symptoms such as bloating, diarrhea, gas, abdominal pain, and nausea, that ail many people. Patients often do not seek proper diagnosis from a physician and create their own treatment plans, severely restricting lactose intake, without professional guidance. Even those who do seek the care of a physician find that diagnosis is complicated by less-than ideal testing and confusion due to the symptoms common to many other conditions. The misconceptions and inability to confirm a diagnosis of lactose intolerance can cause nutrient deficiencies in these patients, as well as begin a pattern of unnecessary …

Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen

Department of Food Science and Technology: Dissertations, Theses, and Student Research

A rapid quantitative PCR (qPCR) method was developed for the detection and quantification of fungi that are potentially present in dairy commodities. Genes of interest that were considered and used in the method development were the following: 18S rRNA, actin, beta-tubulin, and elongation factor 1-alpha. The following organisms were screened in this method development: Galactomyces candidus, Debaryomyces hansenii, Yarrowia lipolytica, Penicillium roqueforti, Penicillium verrocosum and Cladosporium cladosporioides. The developed method has a standard curve based on the organism, Galactomyces candidus, and the primers based on the elongation factor 1-alpha gene. Using this yeast and …

Risk Assessment And Research Synthesis Methodologies In Food Safety: Two Effective Tools To Provide Scientific Evidence Into The Decision Making Process., Juan E. Ortuzar

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The food supply chain is a complex and diverse system. Some food products need minimum processing to reach the consumers, while others involve several different processes, countries and suppliers, can take several months to be on the table of the end consumer. Regarding food safety, the public health of consumers is at stake and the consequences of outbreaks could prove disastrous. This has been recognized as a matter of global importance for the food industry and authorities around the world since several efforts to improve quality, safety and trade of food have arisen since the early 1960s. The birth of …

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from …

Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Sporeforming bacteria (such as Bacillus and Paenibacillus spp.) can survive pasteurization conditions (Collins, 1981) and grow in pasteurized fluid milk during refrigerated storage (Huck et al., 2008; Ivy et al., 2012), causing fluid milk spoilage and limiting the further extension of fluid milk’s shelf life (Fromm and Boor, 2004; Durak et al., 2006). Moreover, Bacillus and related genera have been found in raw milk, pasteurized milk and environmental samples from dairy farms, indicating that these organisms are ubiquitous in nature and can enter the milk chain from different sources (Huck et al., 2007b; Huck et al., 2008; Ranieri and Boor, …

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

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

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.

Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described.

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.

Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung

Nebraska Agricultural Experiment Station: Historical Circulars

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.

Bovine Tuberculosis, L. Van Es

Nebraska Agricultural Experiment Station: Historical Circulars

Tuberculosis affects all species of domestic mammals although with different degrees of intensity and frequency. Cattle and swine furnish the greatest number of cases.

Ice Cream Ingredients, H. P. Davis, B. Masurovsky, J. A. Luithly

Nebraska Agricultural Experiment Station: Historical Circulars

Ice cream is truly a frozen dairy product although other products than cream may enter into its make-up. The different ingredients that go into the ice cream mix exist in different qualities, grades, concentrations, and forms and it is desirable, therefore, for the ice cream maker to know something of them if a successful product is to be made.

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.