Life Sciences Commons^™

The Role Of Lactose In The Age Gelation Of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to relate lactose reactivity and age gelation of UHT processed concentrated milk. Skim milk was pasteurized, diafiltered batchwise to reduce lactose concentration to less than 0.05%, and UF concentrated to 3X (one-third volume reduction). Lactose and sucrose were then each added at 3% or 6% w/v to part of the concentrate. The five samples, control (

All samples stored at 4°C and 20°C gelled after 21 weeks of storage. The viscosity changed slightly during the first 19 weeks of storage but increased suddenly (> 100 cPs) just before gelation. Samples stored at 35°C did …

Physical And Functional Events Involved In Conjugal Transfer Of Lactose Utilization In Lactococcus Lactis Subsp. Lactis, Hua Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The nature of the cell surface components involved in donor cell clumping (Clu⁺) and the relationship of Clu⁺ to high frequency conjugal transfer of lactose utilization (Lac) in Lactococcus lactis subsp. lactis ML3 was examined. Lactose positive (Lac⁺), Clu⁺ transconjugants, containing a novel 104 kilobase Lac plasmid, were obtained by mating ML3 with LM2301. When used as Lac+ donors in second round matings, these transconjugants transferred Lac at high frequencies ranging from 10^-2 to 10^-4 transconjugants per donor CFU. Treatment of donor cells with EDTA and EGTA containing solutions or proteolytic enzymes …