Digital Commons Network^™

The Influence Of Fat And Water On The Melted Cheese Characteristics Of Mozzarella Cheese, Robert Lloyd Fife

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of reducing the fat content of low-moisture part-skim Mozzarella cheese from 19% to less than 5% on melted cheese properties, i.e., apparent viscosity, cheese melt, and cook color, was investigated. Functional properties of melt and stretch and cook color were evaluated at d 1, 7, 14, and 28. A rapid microwave oven method underestimated the moisture content of the low fat cheeses by approximately 10%. Low fat cheese did not melt as well as did the low-moisture part-skim Mozzarella cheese although the moisture content of the low fat cheese (moisture content ranged from 62.5% to 63.6%) was greater …

Influence Of Storage Duration, Temperature, And Oxygen On Quality Of Stored Dehydrated Foods, Omima Ali Darag

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was undertaken to determine the effect of oxygen absorber packets (OAP) (AGELESS Z.300 E) in improving the shelf-life of selected dried food products, including dried potato pearls, dried sliced apple, dried carrot, white rice, nonfat dry milk, all purpose flour, rolled oats, and wheat. Items were stored at four different temperatures (-20, 10, 21, and 29.5°C) over a period of 24 months with observations at 6-month intervals. Hunter colorimeter, thiobarbituric acid reactive substance (TBARS) germination rate, gluten weight, and volume were parameters used as quality indicators of various dried foods.

Statistical analysis indicated a significant time and temperature …

Metabolism Of Fructooligosaccharides By Lactobacillus Paracasei 1195, Handan Kaplan, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

Fermentation of fructooligosaccharides (FOS) and other oligosaccharides has been suggested to be an important property for the selection of bacterial strains used as probiotics. However, little information is available on FOS transport and metabolism by lactic acid bacteria and other probiotic bacteria. The objectives of this research were to identify and characterize the FOS transport system of Lactobacillus paracasei 1195. Radiolabeled FOS was synthesized enzymatically from [³H]sucrose and purified by column and thin-layer chromatography, yielding three main products: glucose (G) α-1,2 linked to two, three, or four fructose (F) units (GF₂, GF₃, and GF …

Agricultural Processing And The Western Australian Economy, Nazrul Islam, Peter Johnson

Agriculture reports

This paper investigated the impact that an expansion in agricultural processing would have on the Western Australian economy by developing and applying a Computable General Equilibrium economic model of Western Australia (called WAM). WAM was used to simulate the effects of a $1 million expansion in eight agricultural processing industries.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 4 2003, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Letter From The Dean, Gregory J. Weidemann

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Table & Seed Potatoes From Western Australia At A Glance, Dr I Mcpharlin, Peter Dawson, Rachel Lancaster

Bulletins 4000 -

Western Australia is a leading national exporter of table potatoes, accounting for almost 40 per cent of Australian exports. The high quality of Western Australian potatoes commands premium prices on both national and international markets. Opportunities to export Certified potato seed, particularly to south east Asian markets are growing and varieties suited to export markets are being developed.

Determination Of The Botanical And Chemical Composition Of The Pasture Diet Selected By Llamas (Lama Glama) During The Rainy Season In The Community Of Pujrata, Cristóbal Achu Nina

Theses and Dissertations

Llamas (Lama glama) take advantage of poor natural forage (grasses and others) due to their efficient digestive physiology that is adapted for this type of forage. The problem now faced is the gradual exhaustion of the native grassland (low phytomass production). The vegetation does not cover the dry matter consumption requirements, and less so the nutrient requirements, of these animals. Because of this there is the necessity of determining the botanical composition, pasture selection by plant parts, and chemical composition of what llamas ingest in order to improve these animals' nutrition in the pasture. This study occurred at the Larqa …

Determination Of Home Techniques For Storing And Conserving Food In The Homes Of Cuambo And La Rinconada In Imbabura Province, 2001-2002, Marisol Caicedo Barrios

Theses and Dissertations

In Ecuador, there is a grave socioeconomic nutritional problem, and it is seen clearest in Imbabura province in the communities of Cuambo and La Rinconada. One of the biggest problems is inadequate food, due principally to the poor food storage and conservation habits. Considering this problem, it is necessary to deepen the knowledge of improved traditional techniques for storing and conserving food, through which families can store and manage their product better, controlling and avoiding losses due to insects, rodents, and climate, and guaranteeing conservation of the same. The investigation was oriented to implement alternative, improved storage and conservation technologies …

The Safety Of Genetically Modified Foods Produced Through Biotechnology, Robert M. Hollingworth, Leonard F. Bjeldanes, Michael Bolger, Ian Kimber, Barbara Jean Meade, Steve L. Taylor, Kendall B. Wallace

Department of Food Science and Technology: Faculty Publications

The Society of Toxicology (SOT) is committed to protecting and enhancing human, animal, and environmental health through the sound application of the fundamental principles of the science of toxicology. It is with this goal in mind that the SOT defines here its current consensus position on the safety of foods produced through biotechnology (genetic engineering). These products are commonly termed genetically modified foods, but this is misleading, since conventional methods of microbial, crop, and animal improvement also produce genetic modifications and these are not addressed here.
The available scientific evidence indicates that the potential adverse health effects arising from biotechnology-derived …

Maine Ag Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

A free classified advertising website for listing anything you need to make your Maine food business succeed.

Public Perceptions Of Food Safety: Assessing The Risks Posed By Genetic Modification, Irradiation, Pesticides, Microbiological Contamination And High Fat/High Calorie Foods, Michael D. Mehta

The University of New Hampshire Law Review

[Excerpt] "In general, people in the developed world have access to a safe and varied supply of food. Instead of systemic hunger, many developed countries have problems with obesity and other kinds of eating disorders among their citizenry. It is within this context that some find public concerns about the safety of food both paradoxical and misplaced. Nevertheless, understanding how people perceive the risk associated with food is an important exercise in demonstrating accountability and in setting priorities for regulation. With the advent of technologies for producing genetically modified foods, and the development of fat blockers like Olestra, the public …

Food Groups And The Risk Of Colorectal Carcinoma In An Asian Population, Adeline Seow, Stella Quah, Denis Nyam, Paulin Tay Straughan, Terrence Chua, Tar-Choon Aw

Research Collection School of Social Sciences

BACKGROUND. Singapore Chinese have experienced a rapid transition toward a pattern of disease in which lifestyle-related, chronic, degenerative diseases are major public health concerns. The rates of colorectal carcinoma have increased 2-fold over the last 3 decades. It has long been known that dietary factors play a role in the risk of this disease, although studies in Asian populations, with their unique dietary intake, have been few.METHODS. The authors conducted a population-based case-control study that included 121 Chinese patients with colorectal carcinoma and 222 healthy control participants who provided information on usual intake of major food groups in the preceding …

Guidelines For The Management Of Microbial Food Safety In Fruit Packing Houses, Tony Portman, Elizabeth Frankish, Graham Mcalpine

Bulletins 4000 -

The fresh produce industry has undergone significant change in recent years in the application of quality assurance to business operations. The quality assurance schemes implemented such as the SQF^CM programs, have generally served to provide a focus on food quality and operational issues, as well as food safety. Improvements of all aspects of the operations are identified to provide consistent quality, safe produce.

Isolation And Characterization Of Atriplex Hortensis And Sweet Chenopodium Quinoa Starches, K. H. Wright, K. C. Huber, Daniel J. Fairbanks, C. S. Huber

Faculty Publications

Starches from garden orach (Atriplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. "Surumi") seeds were isolated, examined for compositional characteristics, and compared with bitter quinoa (Cheno-podium quinoa Willd.) starch. Garden orach and sweet quinoa seeds were similar in fat and ash contents, while garden orach seeds contained 10% more protein. Starches were isolated from seeds following a 12-hr soak in dilute alkaline solution using a series of grinding, screening, centrifugation, and washing steps. Isolated starches viewed by scanning electron microscopy yielded angular, polygonal granules 2 m in diameter. Starches displayed typical A-type crystalline packing arrangements as determined by X-ray powder …

Chestnut Market Opportunities Assessing Upscale Restaurant Interest In Value-Added Chestnut Products, Food Processing Center

Food Processing Center: Reports

Chestnut trees, and consequently chestnuts, were a large part of American culture at the turn of the twentieth century. The American chestnut, which is one of four primary chestnut species--Japanese, European, and Chinese being the other three--was prominent in many parts of the country but particularly, the eastern part of the United States. The wood from the trees was commonly used in furniture making and the chestnuts from the tree were frequently included on ingredient lists from recipes used during that era. To not be familiar with and eat chestnuts then could be likened to not having heard of and …

Discovering Lactic Acid Bacteria By Genomics, Todd Klaenhammer, Eric Altermann, Fabrizio Arigoni, Alexander Bolotin, Fred Breidt, Jeffrey Broadbent, Raul Cano, Stephane Chaillou, Josef Deutscher, Mike Gasson, Maarten Van De Gutche, Jean Guzzo, Axel Hartke, Trevor Hawkins, Pascal Hols, Robert W. Hutkins, Michiel Kleerebezem, Jan Kok, Oscar Kuipers, Mark Lubbers, Emanuelle Maguin, Larry Mckay, David Mills, Arjen Nauta, Ross Overbeek, Herman Pel, David Pridmore, Milton Saier, Douwe Van Sinderen, Alexei Sorokin, James Steele, Daniel O'Sullivan, Willem De Vos, Bart Weimer, Monique Zagorec, Roland Seizen

Department of Food Science and Technology: Faculty Publications

This review summarizes a collection of lactic acid bacteria that are now undergoing genomic sequencing and analysis. Summaries are presented on twenty different species, with each overview discussing the organisms fundamental and practical significance, environmental habitat, and its role in fermentation, bioprocessing, or probiotics. For those projects where genome sequence data were available by March 2002, summaries include a listing of key statistics and interesting genomic features. These efforts will revolutionize our molecular view of Gram-positive bacteria, as up to 15 genomes from the low GC content lactic acid bacteria are expected to be available in the public domain by …

Quality Attributes Of Dried Milk Products Packaged For Long-Term Storage, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike

Faculty Publications

There is a market for dehydrated foods, such as nonfat dry milk (NFDM), that are packaged for long-term storage in case of natural disasters or other emergencies. To maintain quality and optimize shelf-life, NFDM must be properly processed from good quality milk, well-packaged (minimizing moisture, light and oxygen), and stored appropriately. Research is needed to determine the variation in quality that exists in dried milk products intended for retail sale. The objective of this research was to evaluate and compare the quality of several types of dried milk products packaged for long-term storage. Ten brands of dried milk products (5 …

The Effect Of Ginkgo Biloba On Alzheimer's Disease, Allison Marie Wozney

Undergraduate Honors Capstone Projects

Alzheimer's disease is a progressive dementia associated with increasing loss of memory, intellectual function, and disturbances in speech. It is the most common form of dementia. It is an incurable disease and has four stages which culminate in coma and death. The average survival rate for Alzheimer's is seven years. Presently, the only treatments approved in the United States for Alzheimer's are the drugs tacrine and donepezil. These drugs improve cognitive function in early Alzheimer's. However, Ginkgo biloba has recently been looked at as another treatment option and has been approved for use in Germany. Ginkgo Biloba was originally used …

The Effect Of Lactobacillus Helveticus And Propionibacterium Freudenreichii Ssp. Shermanii Combinations On Propensity For Split Defect In Swiss Cheese, Steven R. White

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

One of the least controlled defects in Swiss cheese is development of splits. Split defect is characterized by fissures or cracks in the body of the cheese that can be as short as 1 cm in length or long enough to span a 90-kg block. This defect appears during refrigerated storage after the cheese is removed from the warm room. Swiss cheese with splits is downgraded because it is unsuitable for use on high-speed slicing equipment (up to 1,000 slices per minute).

A 2x2x2 factorial experiment was used to determine the effect of different commercial Lactobacillus helveticus starters combined with …

Aromatic Amino Acid Catabolism By Lactobacillus Spp.: Biochemistry And Contribution To Cheese Flavor Development, Sanjay Gummalla

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Amino acids derived from the degradation of casein in cheese serve as precursors for the generation of desirable and undesirable flavor compounds. Microbial degradation of aromatic amino acids is associated with the formation of aroma compounds that impart putrid-fecal, barny-utensil, and floral off-flavors in cheese, but pathways for their production had not been established. This study investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar cheese-ripening conditions (pH 5.2, 4% NaCl, 15°C, no sugar). Enzyme assays of cell-free extracts and micellar electrokinetic capillary chromatography of supernatants indicated that L. casei and L. …

Tryptophan Catabolism In Brevibacterium Linens Bl2, Madhavi Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Recent studies suggest aromatic amino acid catabolism by starter lactococci and flavor adjunct bacteria have a significant impact on off-flavor development during Cheddar cheese ripening. We hypothesized that a flavor adjunct bacterium, Brevibacterium linens BL2, produces off-flavor compounds from aromatic amino acid metabolism that will have a detrimental impact on cheese flavor.

The mechanism of tryptophan (Trp) catabolism in Brevibacterium linens BL2, was investigated in a chemically defined medium during incubation in laboratory conditions (no carbohydrate, pH 6.50, 220 rpm, 25°C) and cheese-like conditions (no carbohydrate, 4% NaCl, static incubation, l5°C). In laboratory conditions, metabolic studies and enzyme assays confirmed …

Golden Rice: A Case Study In Intellectual Property Management And International Capacity Building, Stanley P. Kowalski, R. David Kryder

Law Faculty Scholarship

In order for agricultural biotechnology (agri-biotech) to play a larger role in the development of sustainable agricultural systems, intellectual property (IP) rights management must be addressed. These issues are not limited to developing countries. With increased globalization, the management of agri-biotech IP rights affects both developing and industrialized countries. In industrialized countries, for example, IP rights risk management entails protection of inventions via strong patent portfolios. For developing countries, IP rights risk management includes the acquisition of rights requisite for the use of inventions essential to the basic welfare of the population. Strategies are needed to bridge these disparate IP …

Golden Rice: A Case Study In Intellectual Property Management And International Capacity Building, Stanley P. Kowalski, R. David Kryder

RISK: Health, Safety & Environment (1990-2002)

The authors examine the management of risks associated with intellectual property linked to agri-biotech products, with emphasis on the international movement of agri-biotech intellectual property from industrialized to developing nations.

Displacement Of Escherichia Coli O157:H7 From Rumen Medium Containing Prebiotic Sugars, Albane De Vaux, Mark Morrison, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

A fed-batch, anaerobic culture system was developed to assess the behavior of Escherichia coli O157:H7 in a rumen-like environment. Fermentation medium consisted of either 50% (vol/vol) raw or sterile rumen fluid and 50% phosphate buffer. Additional rumen fluid was added twice per day, and samples were removed three times per day to simulate the exiting of digesta and microbes from the rumen environment under typical feeding regimens. With both types of medium, anaerobic and enteric bacteria reached 10¹⁰ and 10⁴ cells/ml, respectively, and were maintained at these levels for at least 5 days. When a rifampin-resistant strain of …

Detecting Stress In Animals, Sharon Durham, Ted H. Elsasser

Agricultural Research Magazine

When people get stressed, they seek relief in many ways. Some exercise, some practice specific breathing techniques, and some eat chocolate. Farm animals become stressed, too. In domesticated food animals, stress can affect meat quality, milk production, and general health. But animal stress must often be intuited from clues such as lower-than-anticipated weights and increased illness.

Certain stressful events can be anticipated, for example, birth and weaning. But how do you know if an animal is stressed for some other reason? Ted H. Elsasser of ARS’ Growth Biology Laboratory in Beltsville, Maryland, is investigating nitrated protein as a biomarker of …

Speeding Up Breeding Of Superior Plants, Judy St. John

Agricultural Research Magazine

That oatmeal you ate for breakfast this morning is loaded with healthful compounds known as antioxidants. They help to protect your body from damage caused by molecules known as free radicals. Oats, for instance, are rich in the antioxidants alpha-tocopherol and alpha-tocotrienol.

But what if tomorrow’s oats could provide even more of these health-imparting compounds? That’s a goal of ARS oat researchers at laboratories in several states. Aiding this research is an invaluable tool of modern biotechnology. Known as biomolecular markers, gene markers, or DNA markers, these pieces of genetic material are signposts or clues. They are telltale indicators that, …

Cakes -- Pies Cookies, Utah State University Extension

All Archived Publications

No abstract provided.