Food Science Commons^™

The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lecithin is an ingredient commonly used in foods composed of high concentration of phospholipids. Phospholipids are a type of fat that can mix with both water and oil. In the current food industry, most lecithins come from sunflower, egg, and soybean sources. An additional source of phospholipids can be the waste streams from the dairy industry, such as the whey protein and butter making processes, since these contain a high concentration of phospholipids. Dairy phospholipids have been isolated in the past, but their traits as a functional ingredient are still unknown. In addition, most isolated dairy phospholipids still contain protein, …

Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …

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 …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …

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 …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

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 …

Bovine Somatotropin In Milk, Charlotte P. Brennand Phd, Clell V. Bagley Dvm

Archived Food and Health Publications

Publication discusses the controversy associated with Bovine Somatotropin in milk.

Microbiological And Sensory Effects Of Milk Processed For Extended Shelf Life And The Development Of Rapid Methods To Quantitate Spores And Lipase Activity, Michael R. Blake

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The initial aim of this work was to evaluate processing conditions for extended shelf life (ESL) milk to have a shelf life at refrigeration temperature of 60 d. Milk was processed on a pilot-scale ultra-high-temperature processing plant and evaluated for microbial and sensory quality over 60 d at 7°C storage. Results of this study showed that lower process temperatures were preferable to minimize cooked flavors and that the minimum safe processing temperature was 134°C for 4 s as determined by the destruction of bacterial spores in the processed milk.

Consumer preference panel results indicated that consumers preferred milk processed at …

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, …

Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …

Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab

Food Structure

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …

Properties Of Low-Fat Yogurt Made From Ultrafiltered And Ultra-High Temperature Treated Milk, Richard Alan Dargan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Yogurts were made from intermediate-high temperature (100, 110, 120, and 130°C for 4 or 16 s), ultra-high temperature (140°C for 4 or 16 s), and vat heat (82°C for 20 min) treatments of skim milk fortified to 5% protein by either ultrafiltration or the addition of nonfat dry milk (NDM). Whey protein denaturation in heated milks increased with temperature and holding time from indirect plate heating and was highest in vat-heated milks. Whey protein denaturation and yogurt water-holding capacity increased with protein levels in the fortified milks compared to skim milk. Penetrometer gel strength and stirred viscosity in 21 day-old …

Storage Of Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Importance Of Enzymes To Value-Added Quality Of Foods, J. R. Whitaker

Food Structure

New uses of enzymes are of major importance for value-added quality of foods. At the production and postharvest handling levels, enzymes associated with maturation , color , texture, flavor and nutritional changes are important. Recent examples are discussed which include longer storage prior to initiation of ripening , deletion or control of genes that result in softening1 browning and other quality defects and the enhancement of genes that improve the nutritional quality of foods. At the processing level, new uses of enzymes are described to change the properties of proteins and lipids , to eliminate off-flavor in beers and sterilized …

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 …

Nonfat Dry Milk, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Microstructure And Firmness Of Labneh (High Solids Yoghurt) Made From Cow's, Goat's And Sheep's Milks By A Traditional Method Or By Ultrafiltration, A. Y. Tamime, M. Kalab, G. Davies, H. A. Mahdi

Food Structure

Two types of Labneh (high solids yoghurt) were made from goat's and sheep 's milk: (a) traditional style Labneh was produced by straining yoghurt in a cloth bag, and (b) UF Labneh was made by ultrafiltration (UF) of warm yoghurt. A portion of all products were smoothened by a passage through a lactic curd homogenizer. Irrespective of their origin , the Labneh samples contained 20.5-22.5% total solids (including minerals and un-metabolized lactose), 6.7-8.2% protein, and 7.8- 8.9% fat.

Homogenization markedly decreased firmness of the goat's and sheep's Labnehs and is therefore not re~ commended in industrial production . Firmness of …

Structure And Rheology Of Dairy Products: A Compilation Of References With Subject And Author Indexes, David N. Holcomb

Food Structure

No abstract provided.

Plasmin In Milk: Activity Measurement, Effect Of Environmental Factors, And Correlation With Milk Coagulation, Eric D. Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Bovine plasmin activity was measured on H-D-valyl-L-leucyl-L-lysyl-4-nitroanilide by following absorbance changes at 405 nm. Steady-state kinetic parameters V_max, K_m, K_I, and K_I' were estimated. Bovine plasmin is competitively inhibited by casein and has a K_cat of .0158 ΔA₄₀₅/min/nM, K_m of .107 mM substrate, and K_I of .86 mg/ml casein. Bovine plasmin can be measured directly in bovine milk without interference from casein.

A total of 380 milk samples from nineteen Holstein (one herd) and nineteen Jersey (one herd) cows was collected monthly during one lactation period. Samples …

Influence Of Processing Parameters On Nutrient Recovery During Ultrafiltration Of Milk And Meltability Of Pasteurized Process Cheese Food Made From The Retentate, Susan Kay Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.

Whole milk was heated to 60, 72, and 82°C for 16 s. Milk representing each heat treatment was divided into three batches, one unacidified (pH 6.6), the others acidified to pH 6.2 and 5.8. The milk was ultrafiltered, diafiltered, and concentrated to 5x (80% volume reduction). Retentate was inoculated with .5% lactic culture and incubated at 28°C to pH 5.1. Each lot of fermented retentate was evaporated under 76 kPa …

Effect Of Heating To 200 C On Casein Micelles In Milk: A Metal Shadowing And Negative Staining Electron Microscope Study, V. R. Harwalkar, Paula Allan-Wojtas, Miloslav Kalab

Food Structure

Milk was heated to 200 C for 3 min in sealed inverted-Y-shaped glass vials and reacted with a glutaraldehyde solution at that temperature. Electron microscopy of the metal-shadowed and negatively stained samples revealed that casein micelles in the milk did not disintegrate extensively at the high-temperature used but, rather, became enlarged. Some of them were found to be either clustered or distorted.

Composition And Some Properties Of Spray-Dried Retentates Obtained By The Ultrafiltration Of Milk, Miloslav Kalab, Marijana Caric, Mansour Zaher, V. R. Harwalkar

Food Structure

Retentates containing 20, 27, and 34% total solids, obtained on commercial scale by the ultrafiltration of milk were spray-dried on laboratory scale using centrifugal atomization and single stage drying with the inlet air temperature of 220 C and the outlet air temperature of 90 C.

The protein content in the powders was 31% to 35% compared to 24.8% protein in the control whole-milk powder. Lactose contents were markedly lower in the retentate powders (-10.6%) than in the milk powder (40.4%). Storage of the powders at 37 C resulted in a marked increase in the 5-hydroxmethylfural contents with doubling of this …

Measurement Of Proteins In Milk And Dairy Products, Marie K. Walsh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added …

Development Of Microstructure In Raw, Fried, And Fried And Cooked Paneer Made From Buffalo, Cow, And Mixed Milks, Miloslav Kalab, S. K. Gupta, H. K. Desai, G. R. Patil

Food Structure

Paneer was made from cow, buffalo, and mixed cow and buffalo milk by coagulation with citric acid at pH 5.5. All milk samples were heated to 90°C. Cow milk was coagulated at this temperature but buffalo and mixed milks were cooled to 70°C before coagulation. Differences in the composition and the treatments of the cow and buffalo milks were reflected in the composition and structure of the paneers. Electron microscopy revealed that raw paneer samples had a granular structure consisting of protein particles having a core-and-lining ultrastructure. Deep-frying in vegetable oil at 175'C for 4-5 min led to the compaction …

The Role Of B-Lactoglobulin In The Development Of The Core-And-Lining Structure Of Casein Particles In Acid-Heat-Induced Milk Gels, V. R. Harwalkar, Miloslav Kalab

Food Structure

Acid-heat-induced gels were obtained by coagulating casein micelle dispersions at 90 C using glucono-and-lactone. The casein micelles used were isolated from raw skim milk by centrifugation, washed free of whey proteins and soluble salts, and dispersed in water or a milk dialyzate. The pH values of the gels varied from 4.7 to 6.3. A core-and-lining ultrastructure developed in casein particles coagulated at pH 5.2 to 5.5 from casein micelle dispersions in the milk dialyzate provided that B-lactoglobulin or whey proteins (10 mg/ml) were added to them prior to coagulation. Addition of B-lactoglobulin to aqueous casein micelle dispersions led to the …

Effect Of Clotting In Stomachs Of Infants On Protein Digestibility Of Milk, S. Nakai, E. Li-Chan

Food Structure

Differences in clotting between human and cow's milk in the stomachs of infants are discussed. Gastric pH, after ingesting milk, of an infant up to 6 months of age stays at a pH range of 4-5, near the isoelectric point of casein, and never reaches the value of 2, which is found in adults. Pepsin C (or gastricsin) can hydrolyze proteins at this pH range. Gastric emptying time is shorter with human milk than with cow's milk which appears to be correlated to the smaller size of human milk clots. Elimination of a readily coagulable fraction of casein from cow's …

Lipolytic Changes In The Milk Fat Of Raw Milk And Their Effects On The Quality Of Milk Products, E. Kirst

Food Structure

Lipolytic changes in milk rat affect sensory attributes and techno logicaI properties of milk and milk products. They are affectcd by physiologal, thermal . and biochemical factors as well as by the mechanics of fluids Lipolytic processes in milk are intensified by modern processing methods.

In this review. special attention has been paid to runinant- related feeding of dairy cows. foaming of milk. mechanical and thermal influences and the growth of psycllrotrophic bacteria.

Feeds deficient in energy affect the chemical composition of the milk fat. Tests have shown that on an average. approximatey 55% of free fatty acids in the …

Observations On The Air-Serum Interface Of Milk Foams, B. E. Brooker

Food Structure

A new rapid method for the preparation of milk foams for transmission electron microscopy is described . The air-serum interface of foams made from skimmed milk consists of a uniform electron dense layer (5 nm thick) to which casein micelles become secondarily attached . Changes in bubble volume lead to the formation of folds of excess interfacial material which project into the aqueous phase. Using collapsed bubble ghosts to study the attachment of micelles to the airserum interface it was concluded that neither disulphide bridge formation nor hydrophobic interactions were of major importance. Similar preparations of interfacial material but without …