Food Science Commons^™

2nd Biennial Ultra-High Temperature (Uht) Symposium, Various Authors

Other Documents

No abstract provided.

Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Home Storage Of Wheat, Ralph E. Whitesides

Archived Food and Health Publications

Publication gives information and tips on how to properly and safely store wheat.

Effects Of Homogenization And Ultra-High Temperature Processing On The Properties Of Whole Milk Concentrated By A Multiple-Membrane Separation System, Chien-Ti Chang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three different concentrated whole milks (2.5x, 2.75x, and 3.0x) were produced by mixing equal parts of ultrafiltration retentate of whole milk and reverse osmosis retentate of the UF milk permeate. The concentrated whole milks were ultra-high temperature processed by direct steam injection (140.6°C) followed by flash cooling and two-stage homogenization pressures (2500/500 psi, 3500/700 psi, or 4500/900 psi). The milk concentrates were packaged aseptically and stored at room temperature. On the other hand, the milk concentrates produced by the RO single membrane system with the same concentration levels served as the control. Physicochemical properties of the milks were surveyed every …

Muscle Fiber Types, Dna:Rna:Protein Ratios, And Measures Of Tenderness In Various Muscles Of Normal And Callipyge Lambs, Owen D. Rice

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An inherited muscle hypertrophy in sheep is caused by the callipyge gene (CLPG) located on ovine chromosome 18. It has been suggested that this gene is a single autosomal dominant gene. Animals expressing the callipyge gene show increased muscling in the pelvic and torso regions of the body and, thus, have been given the phenotype- descriptive name callipyge (from Greek calli-beautiful; pyge-buttocks). In this study 21 wether lambs, the offspring of callipyge rams (genotype CLPG /clpg) and normal Rambouillet ewes (genotype clpg/clpg), were used to determine the differences in muscle fiber type percentages, composition, and tenderness between normal …

Improved Control Of Cheese Manufacture Through Continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method, Michael John Lefevre

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and application for cheese production automation. Coagulation of milk substrate was measured with the hot wire instrument and by four other methods: Formagraph, Brookfield®, vixcometer, Omnispec™ bioactivity monitor, and Sommer and Matsen rolling bottle method. The hot wire, using the time at maximum slope, detected coagulation before methods that measure resistance to shear, and after methods that measure light reflectance. Coagulation time was not significantly different from the industry standard rolling bottle method used by Sommer and Matsen. the hot wire instrument was also used …

The Effect Of Iron Fortification On The Chemical, Physical, And Sensory Properties Of Mozzarella Cheese, Wendy Haws Rice

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mozzarella cheese was made from milk fortified with iron so that the cheese contained 25 and 50 ppm iron. Iron was added to the milk in three ways: (1) complexed to casein (ferric-casein), (2) complexed to whey protein (ferric-whey protein), and (3) ferric chloride (FeCl3·6H20) added directly to milk. Cheese quality was determined by chemical, physical, and sensory characteristics and compared with a control cheese.

Chemical oxidation, during 28 days storage, was determined by absorbance of malondialdehyde at 535 nm using the thiobarbituric acid assay (TBA). Physical properties were assessed by the Arnott test for melt, helical viscometer for stretch, …

Effects Of Iron Fortification On Microbiological, Physical, Chemical, And Organoleptic Properties Of Yogurt, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has been shown that iron binds strongly to the proteins in milk, and our aim was to determine whether or not this binding was affected by lowering pH in the manufacture of yogurt. Iron-protein complexing was studied using two different techniques. 1) Skim milk was fortified with 10 mg iron/100 ml and the pH of the milk was adjusted to 6.7, 6.2, 5.8, 5.3, 4.5, and 4.0. The milk was fractionated by ultracentrifugation at 52,000 x g for 60 minutes. The pellets and serum were then analyzed for iron, calcium, and phosphorus content by inductively coupled plasma spectroscopy. SDS-PAGE …

Cutting And Preserving Whole Turkey, Charlotte P. Brennand Ph.D

Archived Food and Health Publications

There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive way to have turkey pieces, especially if the turkey is purchased on sale, is to cut it up yourself. The following is to serve as a butchering and processing guide.

Fat And Cholesterol, Georgia C. Lauritzen, Kris Saunders

All Archived Publications

No abstract provided.

Sodium, Georgia C. Lauritzen, Kris Saunders

All Archived Publications

No abstract provided.

Guide 1, Principles Of Home Canning, Utah State University Extension

All Archived Publications

No abstract provided.

Cutting And Preserving Whole Turkey, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Guide 4, Selecting, Preparing, And Canning Vegetables And Vegetable Products, Utah State University Extension

All Archived Publications

No abstract provided.

The Fibers, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Another Bite, Utah State University Extension

All Archived Publications

No abstract provided.

Complete Guide To Home Canning, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 5, Preparing And Canning Poultry, Red Meats, And Seafoods, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 6, Preparing And Canning Fermented Foods And Pickled Vegetables, Utah State University Extension

All Archived Publications

No abstract provided.

Guide 7, Preparing And Canning Jams And Jellies, Utah State University Extension

All Archived Publications

No abstract provided.

Rice, Utah State University Extension

All Archived Publications

No abstract provided.

Dry Beans And Peas, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Fruit Freezing Methods, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Vitamins And Your Good Health, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Sugar, Georgia C. Lauritzen, Kris Saunders

All Archived Publications

No abstract provided.

Utah Peaches, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Utah Tart Cherries, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Apples, Georgia C. Lauritzen

All Archived Publications

No abstract provided.

Home Storage Of Wheat, Ralph E. Whitesides

All Archived Publications

No abstract provided.

A Management Plan For Home Food Storage, Rebecca Low, Georgia C. Lauritzen

All Archived Publications

No abstract provided.