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University of Nebraska - Lincoln

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Articles 1021 - 1048 of 1048

Full-Text Articles in Food Science

Influence Of Surface Active Agents On Some Lactic Streptococci, R. B. Maxcy Jan 1964

Influence Of Surface Active Agents On Some Lactic Streptococci, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

Fatty acids and other surface active agents were used to clarify the relationship of surface activity to the inhibition of lactic streptococci. There was complete inhibition of lactic streptococci in media where surface activity exceeded a critical level. The effectiveness of inhibition by fatty acids, nonionic surface active agents, anionic surface active agents, decyl alcohol, growth medium, and temperature variation was directly related to the surface activity. The surface active agents created an unfavorable environment at most concentrations, rather than acting as a specific inhibitory substance to which the organisms were capable of adapting and thereafter resuming normal growth. The …

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Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson Feb 1959

Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson

Nebraska Agricultural Experiment Station: Historical Circulars

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.

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Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs Nov 1957

Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.

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Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs Jun 1957

Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.

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Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs Mar 1957

Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described.

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Judging Quality In Dairy Products, P. A. Downs Sep 1955

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

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Improving Curd-Forming Properties Of Homogenized Milk, R. B. Maxcy, W. V. Price, D. M. Irvine Jan 1955

Improving Curd-Forming Properties Of Homogenized Milk, R. B. Maxcy, W. V. Price, D. M. Irvine

Department of Food Science and Technology: Faculty Publications

Homogenizing milk for cheese reduces fat losses in the whey (6, 9, 12) and decreases leakage of fat from cheese stored at high temperatures (6, 11). Homogenization of milk influences its curd-forming properties with rennet. Trout (10) has reviewed this subject thoroughly. Gel strength is reduced and rate of coagulation is increased. Reduction in gel strength is directly related to the effectiveness of homogenizing.
Apparently no single explanation of the mechanism responsible for the lowering of gel strength by homogenization of the milk has been commonly accepted. One possibility is the adsorption of proteins on the newly created fat surfaces. …

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Fat Separation In Evaporated Milk. Iii. Gravity Separation And Heat Stability, R. B. Maxcy, H. H. Sommer Jan 1954

Fat Separation In Evaporated Milk. Iii. Gravity Separation And Heat Stability, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

Fat separation is a continuous problem in the production, handling, and storage of evaporated milk. This defect becomes most objectionable during prolonged quiescent storage at high temperatures. The butterfat rises to the upper surface forming a viscous, leathery layer, which may prevent pouring of the milk from a relatively small opening.
To retard fat separation, the manufacturer attempts to obtain effective homogenization and sufficient coagulation of the proteins during sterilization to give the product a high viscosity or "heavy body" (1, 12, 14). These practical applications are aimed at three fundamental considerations: a reduction in the size of the fat …

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Fat Separation In Evaporated Milk Ii. Age-Thinning Of Concentrated, Sterilized Milk, R. B. Maxcy, H. H. Sommer Jan 1954

Fat Separation In Evaporated Milk Ii. Age-Thinning Of Concentrated, Sterilized Milk, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

During the process of sterilization of evaporated milk there is a gradual increase in the viscosity, or the body of the product. However, there is a reduction in the viscosity especially during the early phase of storage. This loss in viscosity, referred to as age-thinning, continues for a number of months.

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Fat Separation In Evaporated Milk I. Homogenization, Separation, And Viscosity Tests, R. B. Maxcy, H. H. Sommer Jan 1954

Fat Separation In Evaporated Milk I. Homogenization, Separation, And Viscosity Tests, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

The rising of fat in evaporated milk on prolonged storage will inevitably occur since the density of the fat particles is lower than that of the concentrated milk plasma in which they are suspended. It has been shown that the velocity of rise of individual fat globules in milk plasma is in good agreement with the velocity as predicated by Stokes' law (5). Troy and Sharp (7) also found the velocity of rise of globule clusters in general agreement with this law. Their observations on clusters were less precise, however, because of inherent complications arising from the irregularities in the …

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Liquid Loss From Glass Jars Processed In The Pressure Cooker, Arnold E. Baragar Nov 1949

Liquid Loss From Glass Jars Processed In The Pressure Cooker, Arnold E. Baragar

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Home canners and extension home economists have inquired frequently why much liquid is sometimes lost from glass jars of food processed in the pressure cooker. At an extension service Home Canning Research Conference held at Kansas City, December, 1946, state extension agents requested research on this home canning problem, because no published reports were available. This bulletin is a report of experiments with glass jars processed in a pressure cooker to determine (1) conditions that allow much liquid to be expelled from jars, (2) conditions that reduce liquid loss to a negligible amount, and (3) the physical conditions involved in …

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Portable Electric Home Milk Pasteurizers, A. E. Baragar, P. A. Downs Oct 1948

Portable Electric Home Milk Pasteurizers, A. E. Baragar, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Two batch-type and one in-the-bottle type home milk pasteurizers were investigated to determine whether they comply with U.S. Public Health code temperature and time requirements for pasteurizers.

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Killing, Dressing And Drawing Poultry, I. L. Williams Nov 1947

Killing, Dressing And Drawing Poultry, I. L. Williams

Nebraska Agricultural Experiment Station: Historical Circulars

The object of this circular is to acquaint poultry producers and poultry dressing plant operators with the more desirable methods for killing, dressing and drawing poultry. Dressed poultry is a highly perishable food, and any practice that will tend to retain the original high quality during the processing operation should be applied.

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Turkey Steaks, I. L. Williams, H. L. Wiegers Oct 1947

Turkey Steaks, I. L. Williams, H. L. Wiegers

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this circular is to acquaint growers, processors, retailers and consumers with a method of preparing large turkeys in such a manner as to promote the highest degree of consumer acceptance.

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The Vitamin A And Carotene Content Of Nebraska Butter, I. L. Hathaway, H. P. Davis Feb 1947

The Vitamin A And Carotene Content Of Nebraska Butter, I. L. Hathaway, H. P. Davis

Nebraska Agricultural Experiment Station: Historical Research Bulletins

The vitamin-A, carotene, fat and moisture concentrations of Nebraska creamery butter were determined at monthly intervals for 25 months. Samples were obtained from 14 creameries located throughout the state. Their vitamin-A and carotene determinations were made with the aid of a spectrophotometer, and their fat and moisture analyses were determined by the A.O.A.C. methods. From a comparison of these data with the results of investigations in other states it was concluded that Nebraska butter was at least equal in vitamin-A value to average United States butter.

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Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis Apr 1945

Studies On The Riboflavin Content Of Cheese, I. L. Hathaway, H. P. Davis

Nebraska Agricultural Experiment Station: Historical Research Bulletins

The riboflavin concentrations of twenty-seven kinds of cheeses and cheese spreads were determined by feeding these products to rats whose body stores of riboflavin had been depleted by being fed a riboflavin-deficient diet. Fifteen experiments were made in which 1,223 rats were used. The results obtained varied from 13.5 to 1.2 micrograms of riboflavin per gram of cheese (or spread). The samples of Goat, Velveeta, Mel-0-Pure, and Liederkranz had the highest concentrations of riboflavin while the samples of Cream and Pimento Cream had the lowest concentrations.

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Studies On Restaurant Sanitation And The Effect Of Sodium Azide On The Physiology Of Streptococcus Salivarius, Kenneth D. Rose Jan 1943

Studies On Restaurant Sanitation And The Effect Of Sodium Azide On The Physiology Of Streptococcus Salivarius, Kenneth D. Rose

Open Access Master's Theses (through 2010)

Whether restaurant eating utensils serve as vectors in the transmission of respiratory and related diseases is still a matter for question, in spite of the overwhelming evidence in support of this contention.This is due to largely to the lack of epidemiological evidence, the tracing of an outbreak of a disease directly and unquestionably to contaminated eating utensils.The very nature of the vectors concerned obviates any possibility of obtaining this epidemiological evidence, since the contaminating agent exists as such only momentarily at the best. This research problem was undertaken with the hope that a technique designed to demonstrate the appearance of …

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Use Milk - An Essential Food, University Of Nebraska - Lincoln Oct 1942

Use Milk - An Essential Food, University Of Nebraska - Lincoln

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this publication is to furnish the housewife with information on ways to utilize more milk in the home, especially in the farm home where milk is readily available and an economical source of vitality and greater health for all the family.

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Leoti For Starch, R. L. Cushing May 1942

Leoti For Starch, R. L. Cushing

Nebraska Agricultural Experiment Station: Historical Circulars

The popular forage crop, Leoti sorghum, has possibilities of becoming an important special purpose grain crop for industrial utilization. Investigations of the Department of Agricultural Chemistry have shown that starch manufactured from the waxy grain of this variety has properties similar to those of tapioca starch. Tapioca starch, made from the roots of the cassava plant, has been imported by the United States to the extent of 175,000 tons annually. The chief source of supply, the Dutch East Indies, has been eliminated by the war, and domestic substitutes are being urgently sought by the industry. This type of starch is …

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Judging Quality In Dairy Products, P. A. Downs Sep 1941

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

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Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung Sep 1940

Cooling, Storage, And Transporation Of Milk And Cream, P. A. Downs, F. D. Yung

Nebraska Agricultural Experiment Station: Historical Circulars

The care given milk and milk products should be such that they will be relished by young and old alike. Greater use of milk can be encouraged by serving fresh milk cold. Cooling of milk also insures a fine product several hours after production. This is important not only for milk that is to be used, but for milk or cream that is to be sold.

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The Accuracy Of Pressure Gauges Used On Household Steam Pressure Cookers, Arnold E. Baragar May 1938

The Accuracy Of Pressure Gauges Used On Household Steam Pressure Cookers, Arnold E. Baragar

Nebraska Agricultural Experiment Station: Historical Research Bulletins

In the pressure cooker, high temperature is obtained by using steam under pressure. Since the pressure gauge is used as the indicator of temperature it is essential that the gauge register the correct pressure. Hence, this paper deals mainly with a study of the accuracy of both new and old pressure gauges used on steam pressure cookers. At the same time, four other phases were investigated: (1) the proper functioning of safety valves, (2) the various methods of sealing the lid to the cooker, (3) the proper evacuation of air from the cooker, and (4) the use of a thermometer …

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Judging Quality In Dairy Products, P. A. Downs Feb 1937

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

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Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder Oct 1936

Some Factors Affecting The Cooking Quality Of The Pea And Great Northern Types Of Dry Beans, Edna B. Snyder

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Dry beans of the Great Northern and pea-bean type from Nebraska and several other bean-producing states were studied to determine the factors affecting the cooking quality. A standard cooking procedure with distilled water was used to disclose differences in cooking quality, and the percentage of beans too hard for table use was determined for each cooked portion. The factors studied were: soaking, including time and temperatures; storage, including time and storage conditions; age; size; place of origin; effect of chemical solutions; and the composition of the seed coat. The chemical solutions used were hydrochloric and acetic acids in different concentrations; …

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Bovine Tuberculosis, L. Van Es Feb 1924

Bovine Tuberculosis, L. Van Es

Nebraska Agricultural Experiment Station: Historical Circulars

Tuberculosis affects all species of domestic mammals although with different degrees of intensity and frequency. Cattle and swine furnish the greatest number of cases.

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Ice Cream Ingredients, H. P. Davis, B. Masurovsky, J. A. Luithly Jan 1924

Ice Cream Ingredients, H. P. Davis, B. Masurovsky, J. A. Luithly

Nebraska Agricultural Experiment Station: Historical Circulars

Ice cream is truly a frozen dairy product although other products than cream may enter into its make-up. The different ingredients that go into the ice cream mix exist in different qualities, grades, concentrations, and forms and it is desirable, therefore, for the ice cream maker to know something of them if a successful product is to be made.

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Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen May 1917

Cooling Tanks And Milk Houses As Factors In Cream Improvement, J. H. Frandsen

Nebraska Agricultural Experiment Station: Historical Circulars

The dairymen of this country have suffered enormous losses due to the lower price received for poor butter. The present need is for a survey of the situation that shall result in a thoro understanding and cooperation of cream producers, creamery men, legislators, and educators.

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The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin Jun 1916

The Colloidal Swelling Of Wheat Gluten In Relation To Milling And Baking, F. W. Upson, J. W. Calvin

Nebraska Agricultural Experiment Station: Historical Research Bulletins

Our experiments deal with the changes in hydration capacity of gluten under different conditions and were carried out by determining accurately the amount of water absorbed by gluten from solutions of varying concentrations of different acids, both with and without the presence of salts.

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