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Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen
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 …
Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson
Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).
Experiment B explored the influence of calcium, moisture, and …