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Articles 1 - 23 of 23
Full-Text Articles in Food Science
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Electronic Theses and Dissertations
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.
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 …
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Electronic Theses and Dissertations
Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage 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 …
To Know The Land With Hands And Minds: Negotiating Agricultural Knowledge In Late-Nineteenth-Century New England And Westphalia, Justus Hillebrand
To Know The Land With Hands And Minds: Negotiating Agricultural Knowledge In Late-Nineteenth-Century New England And Westphalia, Justus Hillebrand
Electronic Theses and Dissertations
Ever since the eighteenth century, experts have tried to tell farmers how to farm. The agricultural enlightenment in Europe marked the beginning of a long arc of new experts aiming to change agricultural knowledge and practice. This dissertation analyzes the pivotal period in the late nineteenth and early twentieth century in Germany and the United States when scientists, improvers, and market agents began to develop comprehensive ways to communicate agricultural innovation to farmers. In a functional approach to analyzing the negotiation of agricultural knowledge through its communication in things, words, and practices, this dissertation argues that the process of change …
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Electronic Theses and Dissertations
Phospholipids (PLs) found in milk are of great interest due to their health and nutritional benefits associated with their consumption. By-products generated during the manufacture of dairy products represent a source of PLs with potential for value-added opportunities. Currently, the extraction of PLs from by-products results in overall lowefficiencies, and it involves subsequent solvent separation and lipid recovery. This dissertation studied the extraction of milk PLs from by-product streams with a tertiary anime (N, N-dimethyl cyclohexylamine, CyNMe2) as a switchable hydrophilicity solvent. This type of solvents can be reversibly switched between a hydrophobic and hydrophilic form in the presence or …
Developing Whey Protein Encapsulated Probiotics And Evaluating Environmental Listeria Using Whole-Genome Sequencing, Shayanti Minj
Developing Whey Protein Encapsulated Probiotics And Evaluating Environmental Listeria Using Whole-Genome Sequencing, Shayanti Minj
Electronic Theses and Dissertations
In this study, a novel value-added dairy-based health formulation was developed using whey protein hydrolysate and probiotic organisms. In the first part of the study, different forms of whey proteins, concentrate WPC80, isolate WPI90, and hydrolysates WPH10, WPH15 and WPH20 were screened for bioactivities (antimicrobial, antioxidant, and antihypertensive activity). Hydrolysate WPH10, exhibiting the highest bioactivities was conjugated with maltodextrin. A batch of 2L conjugated solution was spray dried in a Niro drier with an inlet and outlet temperature of 200⁰C and 90⁰C, and alternatively, freeze dried at −80 °C under 50 mTorr vacuum. The bioactivities of the conjugated samples were …
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Electronic Theses and Dissertations
As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD …
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
Electronic Theses and Dissertations
In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Electronic Theses and Dissertations
Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Electronic Theses and Dissertations
Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food …
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Electronic Theses and Dissertations
Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate …
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Electronic Theses and Dissertations
The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm-2. The stability of the emulsions was evaluated through particle size, dynamic rheology, gel electrophoresis, and …
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra
Electronic Theses and Dissertations
It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or both …
Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh
Assessing Listeria Risk During Different Stages Of Ice Cream Manufacturing And Storage, Neha Singh
Electronic Theses and Dissertations
Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). Evidence about the presence of injured cells in ice …
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Hydrodynamic Cavitation As In-Line Process To Control Common Dairy Sporeformers, Pratibha Chaudhary
Electronic Theses and Dissertations
Sporeforming bacteria and their endospores have the ability to survive thermal treatments and proliferate in the milk and dairy products to cause spoilages. We applied the effect of hydrodynamic cavitation in controlling these bacteria and their spores at pilot scale level. Our aim was to investigate a technology that would improve the microbial quality of milk and dairy products, and is capable of being scaled up to be adapted at industrial level. Cavitation damages the cell walls of the bacteria and their endospores (releasing dipicolinic acid, responsible for endospore resistance to extreme conditions), thereby making them susceptible to thermal treatments …
Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne
Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne
Electronic Theses and Dissertations
Six experiments were conducted for this dissertation research to evaluate strategies to improve growth performance and health of calves. Growth performance, nutrient utilization, and health effects were evaluated when calves were offered water treated with reverse osmosis system (RW), fed starter pellets supplemented with microbially-enhanced soy protein (MSP) or supplemented condensed whey solubles (CWS). The first two experiments were conducted to determine drinking preference, growth performance, and health of dairy calves offered RW or by a municipal water treatment plant (MW), compared with local untreated well water (WW). First a sequential elimination study was conducted to observed drinking preference of …
Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal
Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal
Electronic Theses and Dissertations
Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the stainless steel surfaces, consequently resulting in the formation of biofilms. Product quality as well as its safety is undesirably affected by the growth of these sporeforming bacteria. Therefore, creating an ideal environment for the processing of dairy products is a critical challenge for the dairy industry. Hence, the objective of this research was to analyze various surface …
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki
Electronic Theses and Dissertations
Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried …
Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra
Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra
Electronic Theses and Dissertations
The purpose of this research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with untreated bran served as the control. Effects of these treatments on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten …
Studies Related To Microbially Induced Corrosion Of Stainless Steel 304 And 316, Somil Gupta
Studies Related To Microbially Induced Corrosion Of Stainless Steel 304 And 316, Somil Gupta
Electronic Theses and Dissertations
Pitting corrosion of stainless steel (SS) is observed in many different industries including the dairy industry. It is of concern, because it weakens the steel, and can cause cracking. Any replacement or repair of SS equipment is very costly and also causes delays in product manufacture. Microbial Induced Corrosion (MIC) is a possible accelerator of natural corrosion seen in galvanized steel pipes. Studies have shown a correlation between surface roughness and the ability of bacteria to colonize and form biofilms. Dairy industry utilizes higher food grade SS 304 and 316. However, even these relatively corrosion resistant stainless steel grades may …
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 …