Food Science Commons^™

The Use Of Protease Enzymes In The Manufacture Of Cheddar Cheese, Osamu Fujiwara

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The factors governing flavor and body and texture in cheese making include the quality of the milk used, the heat treatment of the milk, the quality and quantity of the starter, the treatment during the ripening period, other biological conditions and manufacturing technics.

The Effect Of Variety, Harvest Time, And Brine Separation On Thiamine, Riboflavin, And Niacin Contents Of Green Lima Beans, Prasertsri Dee-Ananta

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The increasing importance of the lima beans as a substantial cash crop for the growers or farmers and as a quality food for the consumer has initiated many investigations directed towards improving its quality as a vegetable crop. Lima beans are well suited for processing; hence, studies of the quality of different varieties in relation to time of harvest have been made. Host processors are in agreement that the beans attain maximum quality before they are fully mature. After that, the yield and size increase whereas the quality decreases.

The Development Of A Dietary Manual For The Small Hospital, Blanche Z. Madsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An increased amount of emphasis is constantly being placed on the standardization of diets where group feeding is involved. Especially is this true in the hospital where food is an essential part of the medical treatment of the patient. The directing personnel responsible for the diets for any hospital situation where a dietitian is employed, are the doctors who prescribe the diet orders and the dietitian who interprets them.

A Study Of Cheese Spreads And Dips, Grant M. Steed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Each year in the State of Utah, thousands of pounds of a number of varieties of bulk and packaged cheese are returned to the manufacturing plants from the stores and other distribution points. The main reasons are: broken wrapper or rind, crushed or otherwise mutilated package, and mold development.

At the present time much of this cheese is shipped out of the state for processing. The remainder is sold at drastically reduced prices. If this unmarketable returned cheese were changed in form with good consumer acceptance the industry would experience a real savings.

Quality Evaluation Of Deep-Fat Fried Peas, Wattana Sathiraswasti

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation. During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require less space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods. Hence, they can easily be adopted for military rations. …

Morphological, Chemical, Histological, And Sensory Quality Changes In Gamma Irradiated Carrots And Potatoes, Keith Andrew Madsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Through the ages, people have been confronted with the problem of storing food after the harvest season for consumption during the winter months. Foods have been preserved by dehydration, canning, and refrigeration. However, people usually prefer fresh vegetables become unfit for human consumption as a result of sprouting and breakdown in storage.

Some chemicals have been used with various degrees of success in preventing sprouting of certain vegetables. The chemicals were applied as a pre-harvest foliar spray or directly on the tubers or on the roots.

In 1954, a law was passed by the United States Congress authorizing the release …

Comparative Study Of The Composition And Quality Of Bulk Tank Milk, Kay M. Nilson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

During the past decade, many changes have taken place in the dairy industry. At the present time, the industry is endeavoring to improve the quality and handling of milk. This is being accomplished by new equipment and improved methods.

In recent years the handling and transporting of milk by means of the ten gallon can is being replaced by the bulk tank system. With improved farm and truck tanks, milk can be cooled rapidly and stored at a lower temperature.

There are a few problems pertaining to quality, fat tests and weights in handling milk in bulk tanks. Among the …

A Comparative Study Of Milk Solids And Corn Syrup Solids In The Manufacture Of Sherbets, George C. Walker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Burke says, "Product inferiority constitutes the greatest menace to the success and progress of any industry." The ice cream industry is no exception. Improvement in the quality of dairy products is a challenge that always faces the industry. Today's products are good, but they can be improved, Sherbet is one product that should be improved most. Many ice cream manufacturers are losing a great potential market because sherbets generally are of poor quality.

Factors Determining Fruit Set And Seed Development In Artificially Pollinated Tomatoes, Charles Howard Henry

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Commercial plantings of tomato hybrids will give increases in earliness and yield because of hybrid vigor, but seed costs become a limiting factor. The necessity of hand-pollination makes the production of first generation hybrid tomato seed a costly enterprise. Failures of fruit set and seed development in artificially pollinated tomatoes are two contributing causes for the increased cost of F₁ seed.

The purpose of this investigation is to study some basic factors influencing these failures and to find ways of increasing fruit set and number of seeds per fruit.

The scope in addition to the field studies described includes …

The Effects Of Salt Content And Temperature On Eye Formation In Swiss Cheese, Kenneth B. Creer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The size, shape, and handling of the large swiss cheese wheels have given rise to problems of labor, marketing, and waste in cutting. At the present time, there is a trend to produce a smaller swiss cheese which will enable the manufacturer and marketing agencies to overcome the difficulties in handling the large wheels.

Ascorbic Acid And Glucose: Their Relation To Rheumatic Fever In Utah, And Their Relation To Incidence Of Dental Caries In Idaho, Patricia Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Diseases which in the sixteenth century were found to be related to a deficiency of some substance in the natural foods consumed in the diet were later known as deficiency diseases. As early as 1881, Lunin found that rats could not live on a purified diet of carbohydrate, fat, protein and minerals, but could exist on a diet supplemented with certain natural foods. These findings were found to be in agreement with records of early descriptions of deficiency diseases. Scurvy was recognized very early in voyages made across oceans where ships had no means of being re-provisioned. Progress was very …

The Effect Of Feeding Sucrose To Beef And Swine On The Percentage Of Carbohydrate, Ph, Color, Texture, And Flavor Of Muscle And Liver, Margaret B. Merkley

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Carbohydrates have long been a part of animal feeding rations. Grains are included in all animal feeding formulas. The by-products of sugar beets have been used for many years in livestock feeding (Kutish 1950b). The use of molasses in commercial feed mixes in 1899 made possible its extended use in animal feeding practices (Hall 1950).

Protein feeds for cattle are relatively high in price and not available in adequate supply. With these facts in mind Culbertson of Iowa State College set up experiments in 1950 to find out whether part or all of the protein supplement could be replaced with …

A Comparative Study Of Raw, Pasteurized, And Hydrogen Peroxide Treated Milk In The Production Of Swiss Cheese, John Darold Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

At the present time the Swiss cheese making process is a prolonged one requiring several operations and considerable space. The cheese is made in wheels weighing approximately 200 pounds and is covered by a thick rind. There is considerable waste in cutting these large wheels to fit the present merchandising methods.

Use Of Dk Cheese Starter In Manufacture Of Commercial Cheddar Cheese, Carl Anthon Ernstrom

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Several months' curing time is needed to give cheddar cheese the desirable flavor demanded by the market. The exact length of time required for curing depends upon the flavor intensity desired, but the curing process is always costly and time-consuming.

The practice of making cheddar cheese from pasteurized milk is now common throughout the industry. Many progressive cheese factories are pasteurizing their milk and enjoying the consequent benefits from a higher quality product. Although pasteurization has eliminated many of the quality problems in cheesemaking, it has resulted in even slower curing cheese.

Much of the cheese research now being carried …

Crossing Techniques, Method Of Seedling Establishment, And Inheritance Studies Of Plant Color And Pubescence Conducted On Pubescent Wheatgrass Agropyron Trichophorum (Link) Richt, A. Morris Decker Jr.

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In about half of the angiosperm species the gamete chromosome number is a multiple of that found in some related species. This and the fact that polyploidy has such a pronounced effect on plant physiology and growth, as pointed out by Noggle, serve only to emphasize the importance of understanding more about polyploid genetics.

Variable Factors In The Determination Of Fat And Moisture In Cheddar Cheese, William C. Winder

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The rapid growth of the dairy industry which began in the latter half of the nineteenth century necessitated the development of chemical tests for determining the composition of dairy products. Chemists devoted much study and labor in devising methods which would be both accurate and rapid. As a result of these researches a large number of tests were developed. Many of the methods possessed considerable merit and a few were so satisfactory that the rest did not come into general use. The basic principles of all the tests now in use were discovered between 1880 and 1890.

A Survey Of The Literature Dealing With The Calcium-Phosphorus Metabolism Of Normal Children, Albertine Appy Noecker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study is to collect and organize all data available to the investigator on the subject of calcium and phosphorus requirements for normal children. Since it is the business of nutrition to maintain health and prevent disorders, leaving the cure of disorders to the medical profession, this study deals with the calcium and phosphorus metabolism of normal children and avoids going into the pathological phases, taking up rickets and tetany only in so far as prevention is concerned.

If this study has any value it lies in the fact that the findings of investigators seem to be …

Some Factors Involved In The Manufacture Of Brick Cheese, George F. Jackson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The flavor, quality and composition of market brick cheese varies greatly. Its moisture content often ranges from 37 to 43 per cent. The flavor may be similar to Limburger or it may even resemble that of Cheddar. Such a great variation in a specific food product tends toward disappointment for the consumer.

It is believed that a more uniform standard of quality for this product is needed to materially increase its consumption. Therefore, a detailed study of some of the factors involved in the manufacture of brick cheese may help to improve the quality and aid in determining a satisfactory …

Pasteurized Versus Raw Milk In Brick Cheese-Making, Z. Doyle Roundy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The prime object of the work undertaken in the present study has been done with the view of determining whether or not the quality and yield of brick cheese may be improved by pasteurizing the milk from which the cheese is made. An effort should be made to put brick cheese-making on a more scientific basis and at the same time produce cheese of better and more uniform quality. Since milk, containing large numbers of undesirable microorganisms thus causing objectionable flavors and odors in dairy products, is frequently delivered to cheese factories to be processed, pasteurization seems to be one …

Loss Of Minerals In Cooking Vegetables, Sadie O. Morris

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has long been recognized that vegetables contain certain necessary substances which are essential to the human diet. Considerable attention has been given the different foods as to their economic value to human nutrition, however the information concerning the preparation of foods as to their nutritive losses is as yet inadequate. Considerable research work has been done in certain directions and some valuable data accumulated as to the economic losses contained in the waste or discarded portions of the food material. Several investigators have rather accurately determined not only the economic, but also the nutritive losses, especially those which occur …