Food Science Commons^™

Fluoride Content In Home-Canned Fruits In Utah, Sydney Ann Mcdonald

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine whether or not canning fruit using fluoridated water made a difference in the fluoride contents of the juice and the pulp. Four cities in Utah were chosen. Two cities were fluoridated (Brigham City and Helper) and two cities were not fluoridated (North Ogden and Price). Three homes were chosen within each city, and three jars of canned fruit (one jar each of apricots, cherries, and peaches) were selected from each home. The fruit samples were freeze-dried, and then the fluoride was measured with a fluoride ion electrode. A difference was found in …

The Effect Of Ultrafiltration On Protein Quality Of Skimmilk And Cottage Cheese, Rita Y. Y. Tung

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein quality in freeze-dried skimmilk (SM), regular cottage cheese (RCC), retentate (Ret) and cottage cheese made from ultrafiltrated skimmilk (UFCC) were evaluated by chemical (amino acid score) and biological methods. Biological evaluation was at 5, 8 and 11% protein level in growing rats by measuring biological value (BV), net protein utilization (NPU) and nitrogen efficiency for growth (NEG) over a 14-day period. A 28-day protein efficiency ratio (PER) was determined on the same products at 10% protein level. Effects of added lactose on PER of retentate, regular and UFCC were also evaluated. The most limiting amino acids were cystine + …

Cottage Cheese From Ultrafiltered Skimmilk By Direct Acidification, Jorge Ricardo Ocampo-Garcia

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pasteurized skimmilk at 4°C was acidified to pH 5.8 with 85.5% phosphoric acid (136g H₃PO₄/100 kg skimmilk), then warmed to 54°C and ultrafiltered to a protein concentration 9.1 ± 0.2%. The retentate was heated to 76.5°C for 16 s then cooled to 2°C. Phosphoric acid (85.5%) was added at a rate of 3.41g per kg retentate. The acidified retentate was slowly warmed to 29.5°C (3°C/5 min) when the pH was checked. The pH at this point was no lower than 5.4. Heating was continued until a temperature of 32.2°C was reached. Glucono delta lactone was added …

Factors Affecting Growth Of Proteinase Positive And Proteinase Negative Streptococcus Cremoris Uc310 In Ultrafiltered Milk Retentate, Brent Karl Pope

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whole milks were adjusted to pH 5.8, 6.2, or 6. 7 with HCl and batch pasteurized at 63°C for 30 min. Each was concentrated 5:1 (40% total solids) through a single tube polysulfone membrane Abcor ultrafiltration unit. Lactose (L), casein hydrolysate (CH), and one of two brands of yeast extract (YE1, YE2) were added into cooled retentates at 0.1, 0.3, 0.5, 0. 7 or 0.9% and equilibrated overnight at 4°C. Five percent proteinase positive (Prt+) Streptococcus cremoris UC 310+ (v/w) milk based culture was added. Unfortified retentate was also inoculated with 0.1, 0.3, 0.5, 0. 7 or 0.9% starter and …

Effect Of Proteolytic Enzymes On Transfection And Transformation Of Streptococcus Lactis Protoplasts And Transformation Of Streptococcus Cremoris, Steven A. Woskow

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of proteolytic enzymes on the transformation and transfection of Streptococcus lactis LM2301 protoplasts was examined in an attempt to eliminate the variability observed. By using both chymotrypsin and mutanolysin to form protoplasts followed by spread plating, consistent frequencies of 104 to 105 transformants per μg of pGB301 DNA, and 105 transfectants per μg of c2 bacteriophage DNA where achieved. Optimum transformation and transfection frequencies were obtained when 16 h cultures were treated simultaneously with 25 U/ml mutanolysin and 1.25 U/ml chymotrypsin for 15 min. Trypsin and pronase in conjunction with mutanolysin also increased transformation frequencies higher than when …

Effects Of Sire, Ration, And Interaction Of Sire With Ration On Reproductive Performance Of Holstein Dairy Cows, Jen-Hon Justin Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study was conducted to analyze reproductive data gathered over a ten-year period at the Utah State University Dairy Farm. The study utilized 289 complete first lactations of Holstein cows, including 150 daughters of 10 sires in Trial I and 139 daughters of 8 sires in Trial II. One sire was used in both trials; this was sire 4 in Trial I and sire 18 in Trial II. The study measured ration, season, and sire effects and their interactions on the reproductive performances of dairy cows.

Reproductive traits analyzed were: days from calving to first estrus, days from calving to …

Effect Of Oxidation-Reduction Potential On Hemochrome Formation And Resultant Pink Color Defect Of Cooked Turkey Rolls, Farzaneh Vahabzadeh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A pink color defect is commonly observed in freshly cut surfaces of cooked turkey rolls and fades rapidly upon exposure to air. The non uniform pink color makes the product appear undercooked, and the product must be discounted. The oxidation-reduction potential of the meat is important in development of pink defect. A pink color similar to that of commercial product was observed when the cooked meat was treated with either sodium nitrite or sodium dithionite. The pink color in nitrite treated meat was due to nitroso pigment formation, but in samples treated with dithionite the pink color was due to …

Pantothenic Acid Status Of Adolescents, Brenda Ringer Eissenstat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Information on human needs for pantothenic acid is limited and no recommended daily allowance has been established; although a safe and adequate level of 4-7 mg/day has been suggested for adults and adolescents. The adolescent population is often at risk for nutritional problems because of unusual eating patterns and major physiological changes which occur at this time. Pantothenic acid levels in urine, whole-blood and erythrocytes were determined in a healthy adolescent population using radioimmunoassay techniques. Dietary intakes were calculated from 4 day diet records and evaluated using a computer data base developed at Utah State University in conjunction with USDA. …

Natural Cheese From Prefermented Whole Milk Retentate, Charles Gordon Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A new method for manufacture of natural cheese was developed using 5X ultrafiltered whole milk retentate. The retentate was prefermented to pH 5.0-5.2 before curd formation to simplify the cheese making process. It was demonstrated that the process can be made commercially feasible.

Ultrafiltration and diafiltration of whole milk were done so that the desired level of residual lactose was left in the retentate. Retentate was inoculated with lactic starter culture and incubated (prefermented) until all lactose was converted to lactic acid. The final pH stabilized at about 5.0-5.2; the desired pH of the cheese curd. Incubation at 25°C allowed …

Effects Of Micrococci On Improving Sensory Acceptability Of Mutton Summer Sausage, Hoon Jung

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cultures including Micrococcus species or Micrococcus varians …

Effects Of Bulk Starter Media And Proteolytic Lactic Streptococci On Protein Loss In Cheddar Curd Manufacture, Steven A. Winkel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of whey-based and milk-based starter media, and low concentrations (0.02% each) of citrate, phosphate and calcium upon various milk coagulation properties were measured. Samples inoculated with milk-based starter medium had shorter coagulation times, faster rate of curd formation, and greater final curd firmness than those inoculated with externally neutralized whey-based starter. Starter medium treatment was statistically interacted with calcium for coagulation time and rate of curd formation. Citrate addition caused longer coagulation times, slower rates of curd formation, and weaker final coagula. Citrate interacted with calcium and phosphate for several of the parameters measured. Addition of phosphate did …

Effect Of Iron On Residual Nitrite Level In Ground Pork And Model Systems, Changmin Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of iron, temperature, and presence of botulinal spores or sodium ascorbate on depletion of nitrite level were determined in meat and model systems. Higher temperature and presence of botulinal spores definitely increased nitrite depletion in a meat system. Added hemoglobin also significantly increased nitrite depletion, while ferrous iron and ferric iron did not significantly decrease nitrite level in a meat system. High temperature and presence of sodium ascorbate increased nitrite depletion in a model system. Only ferrous iron significantly decreased nitrite level in the absence of ascorbate, while ferric iron, heme iron, and ferritin iron did not decrease …

Modifying Lamb/Mutton Flavors In Processed Meat Products By Smoking, Curing, Spicing, Starter Cultures And Fat Modifications. Investigating The Use Of The Technicon Infraalyzer 400r As A Rapid Method For Proximate Analysis, Chima I. Osuala

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using spices, smoking and/or curing, (c) substituting fat from beef or pork for mutton fat, and (d) the action of microbial starter cultures. Four taste panel sessions were set up to rate these products against an all beef or all pork control for consumer acceptability. Taste panel results indicate that flavor …

Effect Of Proteolytic Activity Of Streptococcus Cremoris On Cottage Cheese Yield, Gary W. Stoddard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Using proteinase negative variants of Streptococcus cremoris UC310 or UC320 to manufacture cottage cheese, theoretical yields were increased 1.97% and 1.56% respectively when compared to the theoretical yields of the proteinase positive parents. Yield differences were strain dependent and differences between positive and negative variants were not manifest with strains of UC73 and UC97. It was necessary to produce bulk culture using pH control and to add sufficient nitrogenous stimulant to provide carry-over stimulant into the cheese milk. All cultures examined developed normally even when the bulk medium contained a blend of 5% yeast extract and casein hydrolysate. It was …

Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10⁸ cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …

Iron Requirement Of Clostridium Botulinum Type A And Characterization Of Iron-Sulfur Proteins In Nitrite Treated And Untreated Botulinal Cells, Divya Shree A. Reddy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of added iron on the growth of Clostridium botulinum type A in a chemically defined medium was studied. Growth of C. botulinum was supported by an iron level of 0.05 ug/ml with maximum growth observed at a level of 3 ug iron/ml.

Electron paramagnetic resonance (EPR) studies were conducted to detect the presence of iron-sulfur centers and iron-nitric oxide complexes in untreated and nitrite treated cell-free extracts of C. botulinum type A. Untreated extracts of C. botulinum exhibited EPR signals in the oxidized and reduced states characteristic of a "HiPiP-type" iron-sulfur center (g=2.02) in the oxidized state and …

Effect Of Casein/Fat Ratio On Milk Fat Recovery In Cheddar Cheese, Nana A. Yiadom-Farkye

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cheddar cheese was made by the traditional 4.5-h method from three experimental lots of milk, each standardized to casein/fat ratios of approximately 0.64, 0.67 and 0.70. The effect of casein/fat ratio on milk fat recovery was determined. The effects of milk composition on curd firmness at cutting, cheese composition and resulting yield of cheese were evaluated. Correlations between milk constituents and various cheese components were obtained. Milk fat recovery was unaffected by casein/fat ratios within the limits of 0.64 and 0.71. Average milk fat recovery was 91.58 ± 1.73%. Cheese yield was a function of milk protein, milk fat and …

The Relationship Between Milk Composition And Swiss Cheese Yields, Adnan S. Ba-Jaber

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

From Cache Valley Dairy Association in Smithfield, Utah, milk from two to three cheese vats plus the corresponding Swiss cheese trimmings, salted cheese, and whey were sampled each week from October 1981 to October 1982. The weights of the Swiss Cheese were recorded. Milk samples were analyzed for fat and protein; cheese samples were analyzed for fat, protein, and moisture; whey samples were analyzed for fat.

By using Gauss-Newton nonlinear Least Squares method of iteration, the data was analyzed. Two formulas for predicting Swiss cheese yield were derived. A good relationship was found to exist between Swiss cheese yield and …

Comparison Of Several Forms Of Equations For Predicting Cheddar Cheese Yield From Milk Composition, Craig A. Moore

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to evaluate several forms of equations for predicting Cheddar cheese yields based on the fat and protein content of milk and moisture content of cheese. Production and quality control data from a Cheddar cheese plant for one entire year was used. This included the pounds of milk that went into each vat of cheese, yield of cheese from each vat, cheese moisture from each vat, and fat and protein percentages of the milk.

Seven models were derived to predict the yield of Cheddar cheese. The seven models were statistically fitted to the data by applying the …

Effects Of Heat Treatment And Post-Treatment Holding Time On Rennet-Clotting Properties Of Milk, Zeynep Ustunol

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Samples of raw whole milk were heated at L5, 50 and 75 C for 0, 30, 60, llU and 240 min. After heat treatment each sample was subdivided and portions held at 0 C for 0, 30, 60 and 120 min. In a second experiment samples of milk were heated at 25 and 50 C for the same lengths of time as before but this time at 75 C for only 5, 10, 15 and 20 min. A constant holding time of 30 min was used after the heat treatments. Following the various heat treatments pH of each sample was …

Selection And Preparation Of Lactic Culture Starters For Manufacture Of Cheddar Cheese, Aly Youssef Gamay

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains.

Selected pairs were challenged with phage. Resistant mutants were developed.

Characteristics of proteinase positive and proteinase negative variants were examined. Proteinase positive isolates produced more changes in pH, cell mass and more generations in milk than their counter-parts. Paired proteinase negative cultures produced more change in pH and cell mass and more generations in milk than single …

Efficiency Of Converting Iron Into Hemoglobin As An Assay For Evaluating Iron Bioavailability, Paul Whittaker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of iron absorption on subsequent hemoglobin regeneration was investigated by repletion and subsequent analysis of an anemic weanling rat model. Primary assay procedure in these studies was the Regeneration Efficiency method.

As repletion or curative assay techniques form the central body of investigative research in iron utilization, the first subject of inquiry was the effect of repletion interval and degree of depletion upon the animals as monitored by physical indicators such as blood volume, growth and hematinic response. Percent blood volume is a particularly useful figure in the calculation of the amount of hemoglobin iron but was found …

The Effect Of Long Term Storage Of Nonfat Dry Milk On Sensory Quality And On The Development Of Oxidative Derivatives Of Sterols, Nancy R. Driscoll

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nonfat dry milk (NOM) was evaluated to determine the effect of long term storage on its sensory quality, its solubility index and on the development of oxidative derivatives of sterols. Storage variables included the form of the milk, the atmosphere in the storage container, the type of package and the storage temperature. A trained taste panel evaluated the milk for the development of cooked, metallic, and oxidized/stale flavors, mouthfeel and overall acceptability. Gas chromatography was used to determine cholesterol content and the quantity of oxidative derivatives of cholesterol present in the samples.

Although long term storage of NOM did not …

A Method For Separating Casein Micelles From Whey Proteins For Determining Casein In Milk, Robert N. Carpenter

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to determine if size exclusion chromatography could be used to separate casein micelles from whey proteins for a rapid, direct test to measure percent casein in milk. A size exclusion chromatography column was developed for the separation having dimensions 100 by .4 cm. Packing material selected was glycophase coated porous glass supports. A Beckman DU-8B spectrophotometer monitored the casein and whey protein peaks as they eluted and a Tektronix 4052 computer accepted data points every 4 sec, storing these on tape. Absorbances and areas of each peak were used in the evaluation of samples. …

A Study Of The Action Of Bovine Cathepsin D On Intramuscular Connective Tissue, Elimosaria Elikalia Maeda

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cathepsin D has been postulated to play a role in the tenderization of meat with ageing. Meat toughness has been related to connective tissue content and degree of myofibrillar shortening. This investigation was undertaken to determine the activity of cathepsin D on bovine intramuscular connective tissue.

Highly purified cathepsin D preparations from bovine spleen and bovine sternomandibularis muscle were obtained by ammonium sulfate fractionation followed by affinity chromatography on pepstatin coupled to controlled pore size alkyl amine glass beads. Maximum proteolytic activity using hemoglobin as substrate was obtained at pH 3.5 and 3.8 for bovine spleen and muscle cathepsin D, …

Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.

Addition of calcium …

The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate experiments were conducted to investigate the effects of heat treatment on meat heme and nonheme iron bioavailability in anemic rats. Male weanling Sprague-Drawley rats were first made anemic, then subsequently fed with experimental diets. In the first experiment, dietary iron sources were raw or autoclaved meat mixed with ferrous sulfate to give the ratios of iron from meat and ferrous sulfate equal to 100:0, 75:25, 50:50, 25:75, and 0:100 respectively. For the second experiment, the dietary iron sources were raw or autoclaved meat mixed with bovine hemoglobin (HB) to give dietary iron ratios as described for experiment 1. …

Using Videodisc Technology And The Index Of Nutritional Quality To Teach Dietary Guidance To Young Adults, Glenda Wigginton Edmunds

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A review of the literature indicated a need for nutrition education materials to be current with prevailing scientific knowledge, using advanced instructional technology. Individuals need help in applying nutrition principles to their dietary practices.

A nutrition education program utilizing the nutrient density concept and the dietary guidelines for use on videodisc with microcomputer interface was developed and evaluated. The evaluation of the program did not prove to be effective statistically but learners did show an interest in the program and had positive feedback in regard to the information presented and the technology used.

The Relative Roles Of Initial And Residual Sodium Nitrite On Germination Of Clostridium Botulinum Spores In Meat, Orchid Mettanant

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four levels of NaNO₂ (0 ppm, 50 ppm, 100 ppm, and 156 ppm) were tested for antibotulinal activity in ground pork inoculated with spores of Clostridium botulinum either at the time of formulation or after cooking. Samples formulated with less than 156 ppm sodium nitrite received additional nitrite to adjust the residual nitrite equal to that found after cooking in samples formulated with 156 ppm nitrite. All samples were subjected to abusive storage at 27 C. Inoculating the spores at the time of formulation resulted in a faster rate of swelling. Heating C. botulinum spores for 30 min. at …

Evaluation Of Heme And Free Iron Binding Agents As Substitutes For Sodium Nitrite In Cured Meat, Farzaneh Vahabzadeh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitric oxide (NO) and carbon monoxide (CO) gases, alone or with oxalate, phytate, or ethylenediaminetetraacetate (EDTA) were tested for antibotulinal activity as substitutes for sodium nitrite in ground pork inoculated with spores of Clostridium botulinum, then abused by storage at 277°C. Nitric oxide with 250 ppm oxalate or phytate was most inhibitory, while NO alone was as effective as 156 ppm sodium nitrite for inhibition of gas and botulinal toxin production in the meat system. All swollen samples contained very low levels of residual nitrite, but nitroso heme and soluble iron content did not change compared with unswollen samples …