Food Science Commons^™

Wear Behaviors Of Process Cheese With Varying Formulations And The Development Of Predictive Models On Shreddability, Jason Young

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Process Cheese is manufactured by grinding, mixing, and heating with agitation one or more of the same varieties of natural cheese with an emulsifying agent to create a cheese with desirable properties. After process cheese is made, it is often sliced or shredded. Some of its properties affect how well it can be sliced or shredded and can lead to loss of material due to cheese sticking to equipment or being too crumbly. The loss of material, called wear behavior can incur significant losses to cheese manufacturing operations. The purpose of this study was to produce process cheese formulations with …

Injection Of Iodoacetic Acid Into Pre-Rigor Bovine Muscle Simulates Dark Cutting Conditions, Jared Forrest Buhler

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Following the harvest of an animal, muscle will continue to produce energy in an attempt to stay alive, primarily through the pathway of glycolysis. This occurs in the form of anaerobic (oxygen-free) metabolism of glucose and glycogen, which causes the meat to acidify. This acidification process is important for proper meat quality development and when insufficient glycolysis occurs it can cause a meat defect known as dark cutting. This defect causes the color of the muscle to become very dark, increases the water-holding capacity of the meat, and causes it to feel firm and dry on the surface because the …

Enzymatic Synthesis Of Maltodextrin Fatty Acid Esters And Their Emulsion Stabilizing And Microbial Inhibitory Properties, Namhyeon Park

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Food additives have been one of the traditional methods for preserving foods and are still in everyday use for multiple reasons. As the market size of processed foods grows, the use of food additives is increasing. Simultaneously, consumers try to avoid specific food additives or demand less processed foods because of several potential health concerns, suggesting the need for safe food additives.

In this environment, one group of food additives consisting of carbohydrates and fatty acids have received attention because of its nontoxicity and biodegradability with diverse functions. Notably, carbohydrate fatty acid compounds made of sucrose have been approved and …

Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pH_i). In this study, we followed the accumulation of acid anion into the cell pellet and …

Data From: Silica Induction Of Diverse Inflammatory Proteome In Lungs Of Lupus-Prone Mice Quelled By Dietary Docosahexaenoic Acid Supplementation, James Pestka, Lichchavi D. Rajasinghe, Abby D. Benninghoff

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Repeated short-term intranasal instillation of lupus-prone mice with to crystalline silica (cSiO2) induces inflammatory gene expression and ectopic lymphoid neogenesis in the lung, leading to early onset of systemic autoimmunity and rapid progression to glomerulonephritis. These responses are suppressed by dietary supplementation with the ω-3 polyunsaturated fatty acid docosahexaenoic acid (DHA). Here, we tested the hypothesis that dietary DHA supplementation suppresses cSiO2-induced inflammatory proteins in bronchoalveolar alveolar lavage fluid (BALF) and plasma of lupus-prone mice. Archived tissue fluid samples were used from a prior investigation in which 6 wk-old lupus-prone female NZBWF1 mice were fed isocaloric diets containing 0 or …

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

All Current Publications

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.

Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.

Influence Of Chaperone-Like Activity Of Caseinomacropeptide On The Gelation Behaviour Of Whey Proteins At Ph 6.4 And 7.2, Sophie J. Gaspard, Prateek Sharma, Ciarán Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of caseinomacropeptide (CMP) on the heat-induced denaturation and gelation of whey proteins (2.5–10%, w/v) at pH 6.4 and 7.2, at a whey protein:CMP ratio of 1:0.9 (w/w), was investigated using differential scanning calorimetry (DSC), oscillatory rheology (90 °C for 20 min) and confocal microscopy. Greater frequency-dependence in the presence of CMP suggested that the repulsive interactions between CMP and the whey proteins affected the network generated by the non-heated whey protein samples. At pH 6.4 or 7.2, CMP increased the temperature of denaturation of β-lactoglobulin by up to 3 °C and increased the gelation temperature by up to …

The Effects Of Milk Phospholipids On Functional Properties Of Anhydrous Milk Fat And Oil Structured Gel Systems, Zachary Cooper

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lecithin is an ingredient commonly used in foods composed of high concentration of phospholipids. Phospholipids are a type of fat that can mix with both water and oil. In the current food industry, most lecithins come from sunflower, egg, and soybean sources. An additional source of phospholipids can be the waste streams from the dairy industry, such as the whey protein and butter making processes, since these contain a high concentration of phospholipids. Dairy phospholipids have been isolated in the past, but their traits as a functional ingredient are still unknown. In addition, most isolated dairy phospholipids still contain protein, …

Harmful Algal Blooms: Dominance In Lakes And Risk For Cyanotoxin Exposure In Food Crops, Austin D. Bartos

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Climate change and human activities are promoting the dominance of a photosynthetic family of aquatic bacteria, cyanobacteria. Blooms of cyanobacteria are not only a visual nuisance but can produce a variety of cyanotoxins than can harm the liver, skin, and nervous system of animals and humans. We analyzed lakes in the contiguous United States and found that between 2007 and 2012, the number of lakes that produced measurable quantities of cyanotoxins increased from 33% to 45%. Nitrogen and phosphorus pollution were the main drivers of cyanobacteria blooms and toxin production between these years. Many of these lakes and reservoirs are …

Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Listeria monocytogenes is a gram-positive food-borne pathogen that is widely dispersed in the environment and can cause listeriosis with high fatality rates when consumed in contaminated food products. They are capable of growing over a wide range condition. Listeria is also able to tolerate adverse conditions which allows the bacterium to survive in unfavorable environments. The ubiquitous nature of L. monocytogenes makes it difficult to eliminate from food systems. One major problem in the food industry is the survival of L. monocytogenes under sublethal low pH-environment since organic acids are widely used as food decontaminants. Prior research has suggested that …

Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This project was funded by the Western Dairy Center to understand how long a milk pasteurizer can be operated before increases in bacterial numbers are observed in the pasteurized milk. While pasteurization kills pathogenic bacteria there are some non-pathogenic bacteria that can survive and have the ability to become attached to the surfaces in the cooling sections of the pasteurizer. Some bacteria can also produce spores that survive pasteurization even if the bacterial cells are killed. Temperatures in the cooling section remain in a range suitable for growth of these heat-tolerant bacteria and can allow germination of bacterial spores. While …

Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Microbial contamination and proliferation in food processing, distribution and storage continues to be a real risk in spite the wide variety of food processing and preservation techniques available. Some of these techniques (such as heat treatments and the use of chemical preservatives) may require substantial amounts of energy and their effects in the general population and the environment may be harmful. This has generated an interest over alternative methods of food preservation. The use of reusable light-activated materials may represent an effective approach. In this study, a polypropylene plastic was modified with either zein, which is found in corn, or …

Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens

All Current Publications

Added sugar has become a hot topic among health professionals and in the media. Based on the best available evidence, health professionals recommend that less than 10% of daily calories come from added sugar (U.S. Department of Health and Human Services [HHS] & U.S. Department of Agriculture [USDA], 2015c) in order to maintain a balanced diet with all the important nutrients. In this fact sheet, we will address why and how to limit added sugar in your diet, what it is, and where to find it.

Solubility Of Carbon Dioxide In Renneted Casein Matrices: Effect Of Ph, Salt, Temperature, Partial Pressure, And Moisture To Protein Ratio, Prabin Lamichhane, Prateek Sharma, Alan L. Kelly, Jens Risbo, Fergal P. Rattray, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The solubility of carbon dioxide (CO2) in the moisture and protein components of cheese matrices and the influence of changing pH, salt and temperature levels remains unclear. In this study, model casein matrices were prepared, by renneting of micellar casein concentrate (MCC), with modulation of salt and pH levels by adding salt and glucono delta-lactone, respectively, to the MCC solutions prior to renneting. Different moisture-to-protein levels were achieved by freeze-drying, incubation of samples at different relative humidities, or by applying varying pressures during gel manufacture. The CO2 solubility of samples decreased linearly with both increasing temperature and salt-in-moisture content, whereas …

Application Of A Cascade Membrane Filtration Process To Standardise Serum Protein Depleted Cheese Milk For Cheddar Cheese Manufacture, Xiaofeng Xia, John B. Tobin, Prateek Sharma, Mark Fenelon, Paul L.H. Mcsweeney, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

A cascade membrane filtration process including microfiltration (MF), ultrafiltration (UF) and reverse osmosis (RO) was used to fractionate skim milk into different streams. Significant quantities of lactose and minerals were removed to permeate after MF at 0.14 μm. Cheese milk, of similar casein content to the raw milk, was standardised simultaneously for casein, lactose, ash and total calcium from the membrane streams without requiring CaCl2 and lactose addition. Serum protein depleted cheese milk of typical casein content had similar rennet coagulability, cheese composition, texture and yield to the control; milk of 1.5 × casein content had a faster coagulation rate …

Broccoli, Lisa Lewis, Emily Morales, Heidi Leblanc

All Current Publications

This guide to eating, selecting, cooking, and storing broccoli.

Cilantro, Amanda Christensen

All Current Publications

This publication is part of the Create Better Health Guide to Eating Healthy and includes tips on selecting, growing, preparing, and storing cilantro.

Banana, Marie Stosich, Emily Morales, Heidi Leblanc

All Current Publications

This publication guide to eating, selecting, cooking, and storing bananas.

Green Beans, Lisa Lewis, Emily Morales, Heidi Leblanc

All Current Publications

This guide to eating, selecting, cooking, and storing green beans.

Beets, Janet Smith, Anita Raddatz, Heidi Leblanc

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing beets.

Peas, Darlene Christensen

All Current Publications

This publication is part of the Guide to Eating Fresh Fruits and Vegetables and includes information on seasonal availability, eating, storing, and cooking peas.

French Tarragon In The Garden, Dan Drost, Benjamin Hudson

All Current Publications

This publication describes French Tarragon and how to plant it in the garden, including varieties, how to grow, problems, harvesting and storage, productivity, and uses and nutrition.

New Zealand Spinach In The Garden, Dan Drost, Jill Samuelsen

All Current Publications

This fact sheet describes New Zealand spinach in the garden, varieties, how to grow, problems, harvesting and storage, productivity, nutrition, and frequently asked questions.

Sweet Corn In The Garden, Dan Drost

All Current Publications

This fact sheet describes growing sweet corn in Utah gardens. It includes varieties, how to grow them, how to control pests, harvesting and storage, productivity, nutrition and answers to frequently asked questions.

Eggplant In The Garden, Dan Drost

All Current Publications

This fact sheep provides tips on growing eggplant in Utah, including how to grow, soil and soil preparation, planting and spacing, mulches, row covers, water, fertilization. It discusses weed, insect, and disease problems, harvest and storage recommendations, productivity and nutrition.

Peas In The Garden, Dan Drost

All Current Publications

This fact sheet describes growing peas in Utah gardens. It includes varieties, how to grow them, how to control pests, harvesting and storage, productivity, nutrition and answers to frequently asked questions.

Popcorn In The Garden, Dan Drost, Heidi Mitchell

All Current Publications

This fact sheet describes popcorn in the garden, varieties, how to grow, problems, harvesting and storage, productivity, nutrition, and frequently asked questions.

Artichoke In The Garden, Dan Drost

All Current Publications

This fact sheet includes recommended varieties of artichokes, how to grow them, problems, harvest and storage information and frequently asked questions.

Potatoes In The Garden, Dan Drost

All Current Publications

This fact sheet describes growing potatoes in the garden, and includes recommended varieties, tips on growing, problems, harvest and storage, productivity, nutrition, and frequently asked questions.