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Articles 1 - 5 of 5
Full-Text Articles in Animal Sciences
Post-Harvest Treatment Effects On Physicochemical Quality Attributes Of North Atlantic Squid Doryteuthis Pealeii And Illex Illecebrosus, Caitlin M. Hillery
Post-Harvest Treatment Effects On Physicochemical Quality Attributes Of North Atlantic Squid Doryteuthis Pealeii And Illex Illecebrosus, Caitlin M. Hillery
Electronic Theses and Dissertations
Doryteuthis pealeii (longfin inshore squid) and Illex illecebrosus (Northern shortfin squid) are the two most commercially important species of squid harvested in the United States. They are also the only two species of squid in the world certified sustainable by the Marine Stewardship Council. Despite their pivotal role in the U.S. seafood industry, very little research has been performed on their quality in decades. Two common methods of freezing and secondary processing applied to squid in the U.S. industry are blast-freezing either at sea or on land; and leaving the squid whole, or fully cleaning and then brining them. To …
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
Electronic Theses and Dissertations
Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock
Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock
Electronic Theses and Dissertations
The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft2/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study, bird …
Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar
Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar
Electronic Theses and Dissertations
Cottage cheese has the largest sales volume potential of all cultured dairy products in the United States today. Moreover, it can be a highly profitable product if proper control is exercised during its manufacturing (46). Commercial production of cottage cheese utilizes a significant portion of the total fluid milk produced in the U. S.A. After the 1955's, yearly per capita consumption of cottage cheese increased from 1. 7 7 kg (3.9 lb) to a high of 2. 45 kg (5.4 lb) in 1972 (67) . Consumer demand for lower fat dairy products gradually increased, which put more pricing emphasis on …