Dairy Science Commons^™

Feasibility, Safety, Economic And Environmental Implications Of Whey-Recovered Water For Cleaning-In Place Systems: A Case Study On Water Conservation For The Dairy Industry, Yulie E. Meneses-GonzáLez

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Several countries around the world are facing the challenge of producing food with limited water resources for a growing population. This reality is forcing all sectors involved in the food supply chain to look for water conservation strategies that contribute to assure global food security. Besides water consumption, the food industry has to deal with wastewater generation; therefore, water reconditioning and reuse is an attractive solution to address both issues. The goal of this research was to demonstrate that high quality water can be recovered from whey, a by-product of the cheese making process, and reused in cleaning-in place (CIP) …

Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Sporeforming bacteria (such as Bacillus and Paenibacillus spp.) can survive pasteurization conditions (Collins, 1981) and grow in pasteurized fluid milk during refrigerated storage (Huck et al., 2008; Ivy et al., 2012), causing fluid milk spoilage and limiting the further extension of fluid milk’s shelf life (Fromm and Boor, 2004; Durak et al., 2006). Moreover, Bacillus and related genera have been found in raw milk, pasteurized milk and environmental samples from dairy farms, indicating that these organisms are ubiquitous in nature and can enter the milk chain from different sources (Huck et al., 2007b; Huck et al., 2008; Ranieri and Boor, …

Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif

Department of Food Science and Technology: Dissertations, Theses, and Student Research

The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:

1. To determine the niacin, B₆, B₁₂ and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
2. To study the synthesis of niacin, B₆, B₁₂ and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible …