Food Science Commons^™

Associative Growth Of Paired Lactic Streptococci In Ph Controlled Whey-Based Media, Carol Lee Hansen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study evaluated four lactic streptococcal pairs which had been used routinely in cheese plants to determine (1) if strain growth interactions would produce stimulated growth and acid production; (2) final percent strain ratios and generation times after 1/1 initial inocula volumes and (3) whether final strain ratios could be controlled through adjustment of initial inocula volumes. Strains were propagated in fortified and unmodified whey substrate under pH control at 27C for 12 hours. Cell number and acid activity were evaluated on single and paired strains. Phage typing was used to determine generation times and the percent of each strain …

The Relationship Between Milk Composition And Swiss Cheese Yields, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eighty-five samples of milk and Swiss cheese made from the same milk were collected at Cache Valley Dairy Association, Smithfield, Utah, between August, 1979, and July, 1980. The weights of the milk, Swiss cheese and the trim were carefully recorded. The milk samples were analyzed for fat and protein, and the cheese samples were analyzed for fat, protein and moisture. An attempt was made to predict Swiss cheese yields from the fat and protein content of the milk and the moisture content of the cheese.

The data were analyzed statistically by Gauss-Newton non-linear least squares method of iteration. Three formulas …

A Comparative Study Of Seizure Susceptibility And Serum Calcium, Magnesium And Phosphorus Profiles Of Magnesium Deficient Rats, Nicole H. Bernhard

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Magnesium deficiency in rats is known to precipitate audiogenic seizures. An unknown mineral factor in a diet mixture was found to substantially reduce the seizure occurence in magnesium deficient vii animals. This was corrected when the same mineral mixture was remade. Subsequently the faulty mineral mixture was discarded. This research .. as aimed at determining the mineral factor responsible for the observed changes in seizure occurence, and also aimed at investigating the relationships of serum calcium, magnesium and phosphorus concentrations to seizure susceptibility. Treatments to change the serum concentrations of these minerals included dietary manipulation, subcutaneous injection of calcitonin, of …

A Nutrition Education Componenet For Migrant Children Based On The K-6 Nutrient-Density Curriculum, Sandra Beadleson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A nutrition education component was developed, implemented, and evaluated for integration into the Title I migrant education program. The component was based on an evaluated nutrition education curriculum implemented by Brown in the elementary school. The nutrition education program was developed on the concept of nutrient density which measures the ratio of a food's nutrient contribution to its caloric contribution on a constant caloric basis. The nutrition component was modified to include behavioral objectives and concepts that partially met the needs of a migrant population in Utah.

The program was evaluated in the Title I programs in Corrine and Smithfield, …

Seasonal Variation In The Ability Of Milk And Whey To Support Lactic Culture Growth, Rick Cameron Norton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from two cheese plants with overlapping milk supplies were collected monthly for one year in an attempt to measure seasonal variation in the ability of milk and whey to support lactic culture growth . Treatments to control and minimize variability of milk or whey were evaluated to optimize stability in starter culture performance.

Raw milk samples were tested for somatic cell counts, activity tests (modified Horrall- Elliker), acid degree values, and total plate counts. Activity (modified Horraii-EIIiker) and inhibitory tests were also performed on pasteurized, pasteurized-vacuumized and high heat milk treatments.

Rennet whey (heated and unheated) was collected …

Improved Fermentation Process For Producing Methane From Cheese Whey, Abdulraman Y. Awad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two methods of single-stage fermentation were used to produce methane from whey. The first method involved batch fermentation in which the pH was automatically controlled at 7.0. In addition to pH control, the second method was characterized by introducing the substrate continuously into the fermenter along with dilution water to keep the organic acids at a non-toxic level.

The first method did not improve the production of methane compared to the batch fermentation in which a pH control system was not used (41). However, the second method showed that the concentration of organic acids has a major effect on limiting …

Prediction Of Mozzarella Cheese Yield From Milk Composition, Hamzah M. Abu-Tarboush

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese. During a one month period, 107 samples of milk and cheese were collected at Olympia Cheese Company, Olympia, Washington. Milk samples were analyzed for fat and protein content. Cheese samples were analyzed for fat, protein and moisture content.

Three models were derived to predict the yield of Mozzarella cheese. The three models were statistically fitted to the data by applying the Gauss-Newton non-linear least squares method of iteration. The differences among the three …

Assay, Purification, And Characterization Of A Pantetheine Hydrolyzing Enzyme From Pig Kidney, Carl Thomas Wittwer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A microsomal glycoprotein hydrolyzing pantetheine to pantothenate and cysteamine has been solubilized and purified to homogeneity as determined by sodium dodecylsulfate electrophoresis. Four rapid, independent assays of pantetheine hydrolysis are described and compared along with a method for localizing enzymatic activity on polyacrylamide gels. The enzyme is solubilized on exposure to butanol and purified by heat treatment, (NH4)₂SO₄ fractionation, hydrophobic chromatography, and hydroxyapatite chromatography. The glycoprotein, purified 5600-fold in 22% yield, has a specific activity of 14 μmoles pantothenate produced/min/mg of protein, 35 times that previously reported. The enzyme has a pH optimum of 9.0-9.5 and a …

The Derivation And Validation Of A Workable Food Listing System For Use In Evaluation Of Food Consumption, Georgia C. Lauritzen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate food grouping systems were derived for diet evaluation by utilizing a computer clustering program. System 1 was based on grouping of foods according to nutrient quality and quantity, system 2 was based on nutrient quality and frequency of consumption and system 3 was based on nutrient quality and kilocalories consumed. Defendable nutritional principles as well as knowledge of present nutritional concerns and eating habits of the U.S. population underpinned the derivation of the three systems. Over 4,000 individual foods were condensed to approximately 325 groups.

The three food grouping systems which were developed were compared for accuracy by …

Investigations On The Great Northern Beans (Phaseolus Vulgaris L.): Protein Functionality, Antinutrients, Flatus Factors, Fermentation, And Carbohydrates, Shridhar K. Sathe

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein content of the Great Northern beans was 26.10 percent on a dry weight basis. The apparent isoelectric pH of the NaCl extractable proteins was about 4.4. Among the several solubilizing agents, Na₂CO₃, K₂SO₄, sodium dodecyl sulfate (SDS), and NaOH at the respective concentrations of 0.5, 5.0, 5.0 (all w/v), and 0.02 N were the best protein solubilizing agents, solubilizing 93.6 grams Lowry protein per 100 grams Kjeldahl protein. AIbumins and globulins accounted for 21.18 and 73.40 percent, respectively, of the total bean proteins. The bean proteins were fractionated and protein concentrates …

Examination Of The Effect Of Physical Exercise On Metabolic Control In Type I Insulin-Dependent Youth With Diabetes Mellitus, Gayle Ann Brazzi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There is evidence for the importance of physical exercise balanced with diet and insulin therapy in the treatment and control of Type I insulin-dependent diabetes mellitus. Recent attention in the literature has focused on the once neglected component of treatment--exercise. A well-controlled exercise state is generally believed to be beneficial for the individual with diabetes. Limited studies are available on the effect of exercise on long-term metabolic control. Before exercise levels can be professionally prescribed for a given population of youth with diabetes, current exercise patterns should be evaluated as to the effect on long-term metabolic control.

It is the …

Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. In both studies male, weanling rats were made anemic by consumption of a low iron diet and bleeding. The experimental diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. In experiment 1, lyophilized, uncooked turkey meat was allowed to oxidize at 20-22°C for 0, 48, 96, 144, 216, or 264 hours and then fed to the rats. The length of oxidation time of the turkey meat did not significantly affect the …

An Investigation Of The Rework Defect In Process Cheese, Patricia Ramirez Baca

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy measurements, meltability, and rheological measurements using a Universal Testing Machine.

Process cheese held in the cooker at 82°C for up to 4o minutes became less meltable and more firm and the emulsion became finer while that held at 82°C outside of the cooker without agitation was only slightly affected. Loss of meltability and increased firmness associated with pro-longed …

Bovine Muscle Cathepsin D: Purification And Proteolytic Activity On Muscle Proteins, Paul Hwaleun Fan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An affinity column for cathepsin D was prepared making use of the strong affinity of pepstatin for cathepsin D. Pepstatin is an N-acylated pentapeptide from Actinomycetes with the following structure: isovaleryl-L-valyl-L-valyl-4-amino-3-hydroxy-6-methylheptanoyl-L-alanyl-4-amino-3-hydroxy- 6-methyl heptanoic acid. A relatively rapid and efficient method for cathepsin D purification has been developed; Steps include homogenization, ammonium sulfate fractionation, and chromatography on pepstatin-Sepharose column. The final preparation has a specific activity of 38 units/mg. and shows a single protein band on polyacrylamide gel electrophoresis in sodium dodecyl sulfate corresponding to a subunit molecular weight of 42,000. Polyacrylamide gel electrophoresis studies did not reveal any impurities. The …

Educating The Dietitian On Nutritional Counseling Principles In Diabetes Mellitus And Their Application For Adolescents With Insulin-Dependent Diabetes: Use Of A Learning Package, Eileen R. Deleeuw

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop and test a Learning Package on nutritional counseling principles in diabetes mellitus with specific application for adolescents with insulin-dependent diabetes. The Learning Package was designed to be used as continuing education material for the clinical dietitian. It consisted of two audio tapes, 2 1/2 hours in length, recorded by the author and an accompanying handbook or resourcebook. The resourcebook materials were designed to give further details, provide resources and materials for future reference, visually reinforce the audio presentation, summarize information given in the presentation, and give a bibliography of the references cited. …

Comparison Of Skim Milk Starter, Whey Base Starter And A Direct Set Method On The Yield, Quality And Economics Of Cottage Cheese Production, Wayne G. Geilman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three different methods of acidifying skim milk(milk starter, whey base starter and direct acid set) for making cottage cheese were evaluated for their effect on yield, quality and acidification cost. Cultured cottage cheese was produced with milk starter and pH controlled whey-base starter by the short set method. Five percent milk starter and 2.4% whey base starter were approximately equivalent in activity and gave average setting times of 234 to 255 minutes. Direct acid set cottage cheese was made by the Vitex/American method. The setting time required for direct acid set cottage cheese was 158 minutes. Yields of cottage cheese …

The Effects Of Myoglobin, Nitrosylmyoglobin, And Free Iron On The Growth Of Clostridium Botulinum In Cured Meat, Susan K. Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Although nitrite is a known inhibitor of Clostridium botulinum in cured meats, the mechanism of inhibition is not understood. The observation has been made that iron is required for growth of C. botulinum and that the role of nitrite may be to alter the pathway of iron uptake by these organisms. Since the color change in cured meats is due to the binding of nitrite to the heme group of meat pigments, it was hypothesized that nitrite may also be tying up an essential iron source, heme. This experiment was an investigation of the possibility that myoglobin added to a …

Optimum Enzyme Treatment For Liberation And Assay Of Pantothenic Acid In Blood, Jan Pearson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A great deal of variability has been evident in reported pantothenic acid blood values. The purpose of the study was to establish optimum enzyme treatment for liberation and assay of pantothenic acid in blood and sera.

There were eight major findings. First, it was found that there was an active pantetheinase in sera, negating the need for hog kidney peptidase or pigeon liver enzyme in whole blood. The second finding (related to the first) indicated that there was significant autolysis of the peptidase bond between the pantothenic acid and cysteamine moieties of coenzyme A in whole blood. The third finding …

The Effects Of A Calcium Pectinate Film Upon Shrinkage, Palatability And Surface Microbial Growth On Carcasses And Selected Beef And Poultry Cuts, Clifford Arthur Stubbs

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A process in which low methoxyl pectin is applied to the surface of meat carcasses and poultry to reduce shrinkage, maintain color and improve shelf life was evaluated. A 3.0 percent aqueous low methoxyl pectin (acidified with 1.4 percent acetic acid if required) was applied to beef, lamb and turkey carcasses by spraying and caused to form a gel coating by overspraying with a 3.5 percent calcium chloride salt solution.

Turkey carcasses treated with acidified pectin or acidified pectin after 3.0 percent acetic acid dip for 30 seconds were not significantly improved in shelf life over carcasses which were acid …

Energetics Of Home Dehydration; The Effect On Product Cost And Quality, Crystal Ann Willis

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was two-fold: (1) to compare different home dehydrators and determine if the operation and design of the home dehydrators affected the color, cost, nutrient content, acceptability or flavor of the resulting products and (2) to determine the effect of physical parameters on product color, nutrient content, acceptability and flavor. The physical parameters that were measured during the dehydration process were temperature, relative humidity, and mass flow rate of air. Two products, Daucus carota var sativa (carrot) and juice of Lycopersicon sp. (tomato), were dried in each of six dehydrators (treatments). A sensory panel was used …

Pantothenic Acid Status In An Elderly Population, Nedra K. Christensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There has been insufficient data available for suggesting a recommended dietary allowance for pantothenic acid in the elderly population. The purpose of this study was to determine the average dietary intake of pantothenic acid and correlate it with urinary excretions and the blood levels of this vitamin to assess the pantothenic acid status of the elderly population.

A seven day diet record was obtained from 65 non-institutionalized and 26 institutionalized persons over 65 years of age assessed to be free of chronic diseases. A 24 hour urine specimen and a fasting blood sample was obtained from each study participant. An …

Microstructure And Rheology Of Process Cheese, Abdelaziz Hassan Rayan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four batches of pasteurized process cheese were prepared from the same Cheddar cheese by cooking to 82C in the presence of sodium citrate, disodium phosphate, tetrasodium pyrophosphate or sodium aluminum phosphate. Each batch contained the same moisture (40.6%) and emulsifying salt concentration (2.5%). The process cheese was sampled for microstructural and rheological examination after 0, 5, 10, 20 and 40 min in the cooker at 82C.

Even though each emulsifying salt affected the physical properties of the process cheese differently, the cheese generally became firmer, stiffer, more elastic and less meltable as cooking time increased from 0 to 40 min. …

Quantitation Of Formaldehyde Resulting From Oxidative Deterioration Of Unsaturated Fatty Acids, Stanley J. Andrews

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Derivatives of 3-methyl-1-2-benzothiazolinone hydrazone were formed from the oxidation products of three oxidized unsaturated fatty acids. Aeration with oxygen and heat (65C) was used as a means of accelerating deterioration of lipid samples. Formaldehyde was recovered from oxidized pure standards of oleic, linoleic and linolenic acid methyl esters, and identified using gas chromatography. Formaldehyde was also recovered from oxidized lipid extracts of mechanic ally deboned turkey meat and turkey cluster fat. Gas chromatography was used to measure concentrations of unsaturated fatty acids during the oxidation of extracted lipids. Linoleic and linolenic fatty acids significantly decreased (p < .005) in oxidized lipid extracts from turkey cluster fat stored frozen for six months.

Measurement of the amounts …

The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.

Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of …

Comparative Analysis Of Wic Participants In The Bear River Health District, Cynthia S. Israelsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A thorough collection of data was completed on Women, Infants, and Children (WIC) particpants in the Bear River Health District to help determine the nutrition education needs of that WIC population. Data were also collected on education, income, and ethnic groups form other states and districts in the nation for comparison with results of this study.

The data collected in this study will provide an adequate data base for the future development of nutrition education materials for this district and perhaps other similar districts nationwide.

The Bear River district participants, Logan clinic participants in particular, appear to be quite atypical …

Biochemical Investigations Of Black Gram (Phaseolus Mungo L.) And Rice (Oryza Sativa L.) Proteins And Their Improved Nutritional Functionality In The Fermented Product—Idli, Vinodkumar W. Padhye

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objectives of this investigation have been to characterize black gram (Phaseolus mungo L.) and rice (Oryza sativa L.) proteins and to study changes in their nutritional value due to fermentation. Black gram, the legume chosen for this work, is one of the most important legume crops throughout a large part of the tropics.

The protein content of 60 mesh, dehydrated, defatted black gram meal was 28.5 percent. Sodium carbonate (0.5-1.0 percent), tetra-sodium pyrophosphate (0.5 percent), and sodium dodecyl sulfate (SDS) (0.5-5 percent) proved to be the potential protein solubilizers as they extracted more than 76 grams of …

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme.

Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased while fat content decreased. Setting time and …

Energy Usage Trends, Energy-Food Conversion Efficiency, And Relative Energy Efficiency Of Primary Crop Agriculture, Estimated From Energy-Nutrient Conversion Ratios In Mexico, India, United States, And Japan, Gerald L. Blight

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Energy-nutrient conversion ratios, as a measure of relative agricultural efficiency for Mexico, India, in the United States, and Japan between 1951 and 1974, were calculated for protein, B-vitamins, calcium, iron and food energy production. Estimates from the different nutrient ratios showed a range in percent change of production efficiency over the twenty-four year period. Indian estimates were the most consistent with only a 7 percent variability. Japan (23 percent), United States (42 percent), and Mexico (43 percent) each showed greater variability in their efficiency estimate ranges from aggregate energy-nutrient conversion ratios. Japan was the only country for which negative trends …

The Iron Bioavailability Of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling rats were made anemic by bleeding and being fed a low-iron diet. Experimental diets were control fed to the animals and final hemoglobin concentrations were recorded. Animals were sacrificed and liver iron concentrations determined. The first experiment measured the iron bioavailability of mechanically-deboned and hand-deboned beef plate was better utilized by rats than the iron from mechanically- deboned shank and mechanically-deboned plate. The effect of lipid source and level on iron bioavailability of mechanically-deboned turkey meat …

Persistence Of Mucor Miehei Protease In Cheddar Cheese And Pasteurized Whey And Its Effect On Sterile Milk Products, Randall Kirk Thunell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whey from a commercial cheese plant, taken at draining on five separate days, from cheese made with a Mucor miehei coagulant was cooled within 1 h to 4 C. Portions were adjusted from pH 4.2 to 6.4 at .2 pH intervals and subjected to HTST pasteurization at 73.9, 76.6, and 79.5 C for 25 sec. Milk clotting activity in whey was determined before and after pasteurization. Resistance to heat in-activation increased with decreasing pH. All measurable activity was destroyed above pH 5.4 by pasteurization at 79.5 C, above pH 5.8 at 76.6 C and above pH 6.0 at 73.9 C. …