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Evaluation, Assay, Distribution, And Survey Of Staphylococcus Aureus Thermonuclease In Milk And Cheese Products, Gene Leong Hong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The metachromatic agar-diffusion test of Lachica, Hoeprich, and Genigeorgis (1971) was modified by adding 17 ml of the agar medium to a 100 by 15 mm plastic petri dish, using 5 µl samples and 3 mm wells. The test detected 0.5 ng/ml of thermonuclease in 3 hr at 37 C. This was equivalent to 10⁶ to 10⁷ cells/ml of Staphylococcus aureus strains 196 E, 14458, and 19095 grown in Brain Heart Infusion (BHI) broth. The test sensitivity was decreased ten fold in raw and pasteurized milk.

One-half gram of cheese was dissolved in 4.5 ml of 0.1 M …

The Effects Of Gamma Irradiation, Color Mutation And Various Subatmospheric Pressures On The Growth And Patulin Production By Penicillium Expansum And Penicillium Patulum, Karl B. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

To assess the effects of gamma radiation at low doses, spores of Penicillium expansum NRRL 971 and Penicillium patulum NRRL 989 were exposed to doses of 0, 50, 100, 150, and 200 krads. The amount of patulin for each culture was quantitatively determined and growth at each dose was evaluated. The results showed a 31% increase in the amount of patulin synthesis after a dose of 150 krads for Penicillium expansum. At 200 krads, both fungi showed low levels of patulin production and inhibited growth.

Eight color mutants of P. expansum and eight color mutants of P. patulum were produced …

Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors

Cheese Industry Conference

No abstract provided.

A Unit For Trapping Clean Pollen, S R. Chambers

Journal of the Department of Agriculture, Western Australia, Series 4

Pollen, the fine particles formed in plant life and carrying the male germ cell responsible for fruit fertilisation and plant embryo formation, has been the subject of continual study over many years.

Original attempts to trap pollen loads from the honeybees were made with the object of feeding back pollen to colonies in times of short supply or over periods of pollen dearth.

With improved trapping methods, harvesting of pollen has developed to the extent that beekeepers can now produce a surplus to their needs.

In a time of world shortage of protein food substances it is not surprising that …

Oral History Interview: James G. Matthews, James G. Matthews

0064: Marshall University Oral History Collection

James G. Matthews was a jack-of-all-trades. He worked as a coal miner for James C. Coal Company, worked for United Fuel Gas Company, the Nickel Plant, and as a mail courier. He also performed as part of a singing quartet. Mr. Matthews was born on May 30, 1902. He grew up on a farm near East Lynn, WV. After the death of his mother, Mr. Matthews attended elementary school on a part-time basis in order to work on the family farm. In the audio clip provided, Mr. Matthews discusses alcohol consumption and moonshine stills in East Lynn. During his interview, …

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 …

Effect Of Added Calcium Ions On Relative Milk-Clotting Activities Of Commercial Milk Clotting Enzymes, Nuchanart Pavenayotin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Effect of added calcium ions on the relative milk clotting activities of porcine pepsin, Mucor miehei protease, Endothia parasitica protease, and Mucor pusillus protease was compared with that of rennin. Skimmilk, maintained at pH 6. 3 with 0.000% to 0.030% added calcium chloride, was used as a substrate. The coagulation activity of Mucor pusillus protease appeared to be most sensitive to calcium ions, followed by Mucor rniehei protease, porcine pepsin, rennin, and Endothia parasitica protease. The clotting activities of Mucor pusillus protease were also more sensitive than rennin to added calcium ions in milk samples maintained at pH values of …

Extractable-Emulsifying Capacity Of Hand And Mechanically Deboned Mutton And Organoleptic Acceptability Of Various Mutton Salami Formulations, Jack Robert Anderson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts were highly significant yet significant variation did not occur in the emulsifying capacity of hand versus mechanically deboned mutton. A new term, extractable- emulsifying capacity is presented which incorporates the extractability and emulsifying capacity of meat extracts into one value which should more accurately estimate the contribution of a meat ingredient in forming a stable sausage emulsion.

Salami, utilizing mutton, was formulated from experimental results which indicated that up to 10 percent mutton fat and 68 percent mutton lean was acceptable to panelists. Pork was preferred to beef for use in combination with mutton as determined by panel scores, however disagreement was noted between panelists. Panelists were unable to detect flavor, moisture or texture differences between the final mutton salami and a commercial beef and pork formulation. They did however prefer the appearance of the mutton salami (P < .05).

Formation And Control Of Chlorophyll, Solanine Alkaloids, And Sprouts Of Potato (Solanum Tuberosum L.) Tubers And Carbonyl Compound Of Tomato (Lycopersicon Esculentum Mill.) Fruits, S. J. Jadhav

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Part I. Formation and control of chlorophyll, solanine alkaloids, and sprouts of potato (Solanum tuberosum L.) tubers

Incorporation of radioactive carbon from acetic acid-2-¹⁴C (sodium salt), β-hydroxy-β-methylglutaric acid (HMG)-3-¹⁴C, L-leucine-U-¹⁴C, L-alanine-U-¹⁴C, and D-glucose-U-¹⁴C into the predominant glycosidic steroidal alkaloids, ⍺-solanine and ⍺-chaconine of potato sprouts was 4.88, 9.0, 15, 24, and 20 times less than that of mevalonic acid (MVA)=2-¹⁴C (DBED salt), respectively. The efficiency ratio revealed that β-hydroxy-β-methylglutaric acid (HMG)-3-¹⁴C was incorporated via acetate or acetoacetate. The distribution of radioactivity originated from D-glucose-U-^{14 …}

Some Factors Affecting The Body And Texture Of Direct Acid Cottage Cheese, Chandarrao G. Kale

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four lots of Cottage cheese were made from the same pasteurized skimmilk; three lots by a direct acid procedure, and a fourth control lot by a conventional culture method. Direct acid curd was formed by cooling the skimmilk to 4C, acidifying to pH 4.6 with concentrated HCl, and warming by electrical resistance to 32C without agitation. Prior to acidification, the three direct-acid lots were treated as follows: 1- No culture, 2- 5% lactic culture added and the pH allowed to reach 6.0, 3- Same as 2 except the pH was allowed to reach 5.5. The control lot was set at …

The Effect Of Heat Treatment Of Fresh Frozen Vells On Rennin Extractability, Leesther Mifflin Holm

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A procedure was developed for the extraction of rennet from fresh frozen vells. Frozen vells were minced in a Model VCM-25 Hobart Vertical Cutter/Mixer. Dry sodium chloride was added until the salt concentration in the moisture of the tissue was 10%. Salted tissue was placed in galvanized steel cells and heated in a water bath to 49, 54, 57 and 60 C for 0, 15, 30, 45 and 60 minutes. The heated tissue was dried to about 4% moisture at ambient temperature with the aid of an electric fan. The dried salted tissue was extracted with a sodium chloride solution …

Protein Needs Throughout The Life Cycle, Mei-You Tsai

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

In most countries in Africa and in South and East Asia the foods which are produced do not provide adequate diets, or in some areas, not enough food for the population. In most areas, it is not the severe shortage of food supplies, but inequality of food distribution and the quality of the diet as influenced by deficiencies of individual nutrients. One of the most severe deficiencies is in protein because of the poor quality and imbalanced diets due to lack of nutritional knowledge and ignorance of the special needs of large groups of people such as pregnant and lactating …

A Procedure For Measuring Residual Rennin Activity In Whey And Curd From Freshly Coagulated Milk, Jorge Reyes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A procedure was developed for measuring residual rennin activity in curd extracts and whey. A sensitive substrate at pH 5.8 was prepared by mixing 6 grams of low-heat nonfat dry milk in 500 milliliters buffer containing 0.05 molar cacodylic acid, 0.02 molar calcium chloride, and 0.012 molar triethanolamine, and storing it at 2 degrees centigrade for 18 hours. Two milliliters of whey or curd extract were inoculated into 25 milliliters of substrate at 30 degrees centigrade. The coagulation time was measured and compared to that induced by 2 milliliters of a known rennin concentration added at the same time to …

Effects Of Zinc Deficiency On Hemoglobin, Red Cell Counts, Red Cell Fragility And Circulating And Storage Levels Of Zinc, Iron And Copper In The Rat, Rekha R. Dalvi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three experiments were conducted to study the effect of zinc deficiency on hemoglobin, red cell counts, red cell fragility, storage of erythropoietic minerals in livers and circulating levels of zinc, iron and copper in the rat.

In the experiment 1, twenty weanling rats were divided into four groups. Two groups were fed zinc-deficient diet ( <0.5 ppm); and two groups, zinc-supplemented diet (50 ppm). The rats in the first and third groups were bled three times a week (bled), however the rats in remaining groups were bled once a week (non-bled). All rats received ad libitum food.

Mean food intake per day was considerably less for zinc-deficient rats than that for zinc-supplemented rats. Approximately 2 to 3 times as much food was required for each gram of body weight gained by the zinc-deficient group as by the controls.

In the experiment 2, …

The Effects And Desirability Of Utilizing Dried Whey In Selected Food Products, Katherine P. Robinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects and desirability of utilizing dried whey in pie crust, muffins, and beef gravies were studied using taste panel evaluations and objective testings.

In pastry the addition of whey caused significant changes. As the whey level increased to 10 percent of the flour weight, the crust became browner during baking and the shortometer recorded an increase in tenderness. The taste panel noted as whey levels increased to 10 percent and above that the color became yellow instead of creamy white; the flavor became undesirable; and pastry became less tender and flaky.

Whey significantly increased the desirability of muffins by …

Effects Of Water Quality On Physico-Chemical And Organoleptic Characteristics Of Selected Canned Fruits And Vegetables, Anita Kay Wilson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of processing water quality, specifically calcium and magnesium salt content (0-500 mg/1) and the addition of chelating agents (0-250 mg/1 of aminopolycarboxylic acids, polyphosphates, hydroxycarboxylic acids or phytates), upon physico-chemical and organoleptic characteristics of canned Jonathan and Delicious apple slices, Montmorency cherries and Blue Lake green beans was investigated.

Physical determinations: shear values, turbidity of syrup or brine measured via light transmittance, Hunter color and color difference meter readings and internal can corrosion; chemical composition: pectin as calcium pectate, volatile reducing substances, total acidity, pigment determinations, nitrate-nitrogen values; and sensory measurements: texture, shape, flavor, aroma, color value and …

Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop

Loma Linda University Electronic Theses, Dissertations & Projects

The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.

The purpose of this research was to determine through work sampling the proportion of both productive and nonproductive labor time of operators on the tray assembly, the labor time and labor cost required in each position and for each meal, and to test the hypothesis that there was no significant difference between the productivity index (trays per minute) during Phase A and Phase …

Development Of A Whey-Based Lactic Culture Medium Capable Of Bacteriophage Inhibition, Chao Tung Cheng

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A whey product has been formulated for use as a lactic starter medium. Phosphate-treated whey medium (PWM) has been shown to support growth of lactic cultures and prevent phage proliferation. Comparisons were made of a commercial phage inhibitory medium (PIM), reconstituted non-fat dry milk (NDM) and PWM. PWM inhibited all phages tested and stimulated starter growth. PWM was not as stimulating as PIM but was better than NDM. Good Cheddar cheese has been made using PWM. PWM is more economical than PIM but NDM is the most economical one if cheese yield is considered.

Raffinose In The Sugarbeet (Beta Vulgaris): I. Biosynthesis And Degradation In The Root; Ii. Hydrolysis In Molasses With Sweet Almond Emulsin, Te-Chao Chuang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

PART I

The precursors for the biosynthesis of raffinose in sugarbeets were studied.

An enzyme preparation was obtained from the sugarbeet (Beta vulgaris) root. Incubation of this enzyme with (X-galactose-1-phosphate, Uridine triphosphate (UTP), Adenosine triphosphate (ATP), Magnesium chloride (MgCl₂), and L- cysteine at pH 5, 10°c for 6 hours formed a compound which was identified as raffinose by a hydrolysis method and thin- layer chromatography. The same result was obtained when Uridinediphosphate (UDP)-galactose was incubated with sucrose, ATP , MgCl₂, and L- cysteine in the presence of the beet enzyme preparation. These reactions suggested …

Selected Physio-Chemical, Microbiological, And Agronomical Studies On The Controlled Atmosphere Storage Of Sugarbeet (Beta Vulgaris) Roots, Vinod V. Karnik

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The post-harvest physiology of sugarbeet (Beta vulgaris) roots was studied during controlled atmosphere (CA) storage at 35° and 50°F. Zero, 3, 6 and 10% carbon dioxide and 5% oxygen concentrations were employed to investigate the most beneficial concentrations of gases. Under the experimental conditions beets were stored successfully for 200 days. The maximum beneficial effects of CA were observed under 6% carbon dioxide and 5% oxygen at 35°F. Regardless of storage temperatures, sucrose retention was highest in the beets stored under CA, compared to conventional refrigeration (CR). Other beneficial effects include less hydrolysis of sucrose to reducing sugars …

Lupins In Western Australia. 4. Composition And Feeding Value Of The Seeds, John Sylvester Gladstones

Journal of the Department of Agriculture, Western Australia, Series 4

PREVIOUS articles in this series have discussed the varieties of lupin available in Western Australia, and their cultivation.

This article deals with the composition and feeding value of the seeds.

Activation Of Prorennin, Nazar A. Shukri

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Purified prorennin appeared to be homogeneous when subjected to chromatography on a Diethylaminoethyl-cellulose and to electrophoreses in starch-urea-gel. Crystalline rennin was heterogeneous, and was resolved into six components when analyzed electrophoretically. When crystalline rennin was chromatographed on a column of Diethylaminoethyl-cellulose two distinguishable peaks were observed which corresponded to B- and C-rennin. Unlike crystalline rennin, rennin freshly activated at pH 2.0 or 5.0 was essentially homogeneous.

Rennin resulting from activation at pH 2.0 and 5.0 appeared to be different. Rennin activated at pH 5.0 was eluted faster from Diethylaminoethyl-cellulose column, and moved slightly faster in starch-urea-gel electrophoresis, than rennin activated …

Quality Of Beef Roasts: Electronic Versus Conventional Cooking, Frances Glassett Taylor

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of breed, backfat thickness, and methods of cooking on quality of beef roasts was determined by sensory and objective methods. Arm and rib roasts from Hereford, Shorthorn, Charolais, and Shorthorn-Charolais animals were cooked by several methods.

Roasts of the ninth to twelfth ribs were all dry roasted at 325 Farenheit. Boned and unboned roasts (sixth to eighth ribs) were cooked by conventional and electronic methods. Only significant results are reported herein.

Objective tests using the Warner-Bratzler shear indicated roasts of Shorthorn animals to be the most tender of the four breeds.

Sensory analysis by an experienced panel of …

Survival And Distribution Of Rennin During Cheddar Cheese Manufacture, John Ta-Chuang Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Residual rennin in cheese whey and curd was measured by using a special sensitive substrate. The substrate was made by reconstituting 6 g NDM in 500 ml of buffer containing 0.2 M CaCl₂, 0.5 M cacodylic acid and 0.2 M triethanolamine at pH 5.7. Cheese curd was blended into a 1:7 slurry (1 part curd, 7 parts water), and 1.67% sodium chloride was added to the whey and slurry to liberate residual rennin from casein. The residual rennin in cheese whey and slurry were determined simultaneously with an identical sample containing known rennin activity. Samples with known activity …

Effects Of Gamma Radiation In Concurrence With Certain Environmental Conditions On Lethal And Physio-Chemical Responses Of Penicillium Expansum L., Tsong-Wen Chou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In vitro investigations were conducted to study the lethal effect of gamma radiation on the fruit spoilage fungus Penicillium expansum under certain environmental conditions, and to study some physio-chemical changes in the fungus induced by the radiation which may be related to the death of the fungus or its ability to invade fruits.

The radiation sensitivity of P. expansum conidia was influenced by such factors as nutritional condition of the post-irradiation media, age of the spores, delayed plating, heat treatment, and chemical sensitizers. Higher survival was obtained when irradiated conidia were plated on Czapek solution agar (sugar-salts medium) than on …

Analysis Of Fruit Juices And Drinks Of Ascorbic Acid Content, Anna Man-Saw Liu

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A total of 33 common fruit juices and drinks representing 15 different fruits were analyzed for ascorbic acid content by a slight modification of the method of Loeffler and Ponting (1942). The juices ranged from 0.96 to 50.88 mg per 100 ml. The drinks ranged from 2.12 to 66.10 mg. All the citrus juices ranked high in ascorbic acid content. One drink was fortified with sufficient ascorbic acid to contain considerably more vitamin than was found in pure orange juice.

The ascorbic acid values of different forms of orange drinks and pure orange juices were compared. Except for one brand, …

Accounting For Milk Protein In Equivalents By Dye Binding Analysis Of Cheese And Whey, Prahlad H. Patel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Each of thirteen lots of Cheddar cheese was made from 430 lb. of milk, and the protein recovered in the cheese and whey was compared with that in the original milk. Protein determinations on the milk, cheese and whey were made by an acid orange 12 dye binding test, and by Kjeldahl analysis. Similarly fat recovery was determined by using the Babcock fat test on milk, the modified Babcock test on cheese, and the Mojonnier test on whey. The total weight recovered as cheese and whey was 99 ± .6% by Kjeldahl analysis and 97.7 ± .6% by the dye …

Rennin Content Of Abomasa From Bovine Fetuses, Suk Hoon Pang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Rennet extract is an important commercial enzyme preparation which is indispensable to the cheese making industry, The term "rennet" is used to denote the enzyme system extracted from the fourth stomach (abomasum) of a suckling calf. Most of the enzymatic material in the extract is rennin. It also contains a small amount of pepsin(15) and some other proteolytic enzymes(4). The amount of pepsin in rennet extract appears to depend upon the age of the calves at the time of slaughter(31).

Development Of A Low-Fat Spread, Clair L. Hicks

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A stable low-fat water-in-oil emulsion was satisfactorily prepared from milk-fat under laboratory conditions. The best product contained 40 per cent fat, 56.8-57.3 per cent water, 0.8 per cent sodium carboxymethyl cellulose, 0.7-1.2 per cent milk solids-non-fat, and 1.2 percent salt. The spread was prepared equally well from butter or high test cream. When the product was made from cream (containing 74 per cent milk-fat) it was necessary to convert most of the globular fat to free fat prior to forming an emulsion. Globular fat in cream was successfully changed to free fat by homogenization at 2500 pounds per square inch …

Ascorbic Acid And Its Deficiency, Choon-Yul Yang

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

The purpose of this monograph was to collect into one paper as much as possible of the existing literature on the subject of ascorbic acid, and to present a comprehensive account of the studies on ascorbic acid metabolism which have established the symptoms of the deficiencies and pathology involved, the functions, and methods of prevention or control of these deficiencies.