Food Science Commons^™

Microstructural Changes In Casein Micelles During Acidification Of Skim Milk, Hongwen Du

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pasteurized skim milk was acidified using glucono-δ-lactone (GDL) at 10, 20, 30, and 40°C or with 1.2% freeze-dried yogurt starter culture at 40°C. Milk coagulation was followed by measuring turbidity, curd firmness, particle size, and casein micelle microstructural changes using transmission electron microscopy .

The pH of milk was gradually lowered during acidification with GDL or starter culture. Acidification rate showed greater influence on turbidity change at 10°C than at 20, 30, or 40°C.

Average casein micelle size increased with decreasing temperature. The patterns of average micelle size versus pH were not affected by temperature. No great variation of average …

Fate Of Β-Lactoglobulin, Α-Lactalbumin, And Casein Proteins In Ultrafiltered Concentrated Milk After Ultra-High Temperature Processing, Mark Christopher Alleyne

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The problem of age gelation in ultra-high temperature (UHT) sterilized milk retentate (ultrafiltered 3x concentrated) is investigated in this work. Transmission electron microscopy (TEM), utilizing the microcube encapsulation technique and protocols for immunolocalization of milk proteins, provides insight into the phenomenon of age gelation of UHT-sterilized, ultrafiltered (UF) milk retentate. Primary antibodies (specific for the native as well as the complexed forms of milk proteins) and secondary antibodies (conjugated to gold probes) are used to elucidate the positions of the milk proteins in various samples of milk from the stage of milking through UHT sterilization and storage for 12 months, …

A Response Surface Study Of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Skim milk was ultrafiltered to three lactose/protein ratios and spray dried. The skim milk powder was extruded with pearled corn starch at different moisture contents, protein contents, lactose/protein ratios, and feed rates (control variables). Response surface methodology and a central composite in cube experimental design were used. This design required 30 experimental runs with 16 factorial points, 8 axial points, and 6 center points for replication. The physical and functional properties evaluated were expansion ratio, product temperature, bulk density, color, shear stress, viscosity, and water absorption index (response variables). Scanning electron microscopy was done to evaluate the microstructural attributes of …

Influence Of Ultra-High Temperature Process Parameters On Age Gelation Of Mille Concentrate, Mohamed A. Elhilaly

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to investigate the effect of ultra-high temperature process parameters on age gelation of milk concentrate. Skim milk was concentrated to 2X (volume reduction) using reverse osmosis. The milk concentrate was preheated at 75 or 90°C for 20 or 50 s and UHT-processed at 138 or 145°C for 4 or 16 s. Sterilizing methods used were direct steam injection and indirect plate heat exchanger. The samples were aseptically collected in presterilized plastic containers and stored at 15 or 35°C. At 15°C storage temperature, the steam-injected samples gelled in 5 months when 4 s UHT time …

Effects Of Whey Protein Concentrate, Phosphate, And Sodium Hydroxide On Texture And Acceptability Of Turkey And Beef Rolls, Igor V. Moiseev

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Processed turkey rolls were prepared with 1 or 3% whey protein concentrates WPC-50 (pH=5.80), WPC-60 (pH=4.53) and WPC-75 (pH=6.85} containing 50, 60 and 75% protein along with controls (phosphate and no phosphate). Control rolls made with 0.5% phosphate had the highest bind strength, and sensory evaluation scores. Only WPC-75 (1%) was acceptable as a binding agent and flavor enhancer. WPC-60 reduced pink discoloration of rolls, but flavor, bind and cohesiveness scores were unacceptably low. WPC-50 was not an effective binding agent. In general, rolls made with 3% WPC had lower scores for intensity of turkey flavor.

Bind strength and sensory …

Effects Of Nonfat Dry Milk, Whey Protein Concentrate, And Calcium Caseinate On Color And Texture Of Turkey Rolls, Brent Neeley Dobson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC).

The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated …

Manufacture Of A Dairy Dessert From Ultra-High Temperature Milk Concentrate, Mark H. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT …

The Contribution Of Meats To Energy And Essential Nutrient Intakes Of Women In The United States, C. Dian Martin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study used the 1987-88 USDA Nationwide Food Consumption Survey to investigate the contribution meat products make to intakes of nutrients at risk of inadequate or excessive consumption by women. The study is unique in that meat nutrients were extracted from mixed dishes, providing a more accurate picture of consumption. Cluster analysis was used to classify nonpregnant, nonlactating women 19 years and older based on their consumption patterns of total meat and individual meats (beef, poultry, processed meats, pork and seafoods) as percent of caloric intake.

Total fat and SFA intakes exceeded National Research Council (NRC) goals regardless of meat …

Browning Of Mozzarella Cheese During High Temperature Pizza Baking, Beatriz Matzdorf, Susan L. Cuppett, Laurie J. Keeler, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactobacillus helveticus that release inappreciable amounts of galactose into the cheese curd and was compared with high browning cheese made using cultures that release galactose into the curd. Cheese composition differed only for galactose content. The browning potentials of the cheeses were significantly different. Pizzas were made using 125 g of each cheese type and evaluated for appearance, texture, and flavor by a consumer panel. Panelists could distinguish between pizza …

Isolation Of Galactose-Fermenting Thermophilic Cultures And Their Use In The Manufacture Of Low Browning Mozzarella Cheese, Kamla K. Mukhurjee, Robert W. Hutkins

Department of Food Science and Technology: Faculty Publications

The objectives of this study were to isolate galactose-fermenting, galactosenonreleasing strains of Streptococcus and Lactobacillus and to use these strains as starter cultures in the manufacture of low browning Mozzarella cheese. Four Streptococcus isolates having the desirable phenotype, combined with a Lactobacillus helveticus strain, were acceptable as starter cultures based on activity tests. Fifteen vats of Mozzarella cheese were produced, in triplicate, representing four experimental treatments (made with galactose-nonreleasing strains) and one control (made with a galactosefermenting, galactose-releasing Streptococcus). Analyses were performed on cheese after 5 and 28 d of refrigerated storage. The lactose and galactose content of cheese …

1st Biennial Ultra-High Temperature (Uht) Symposium, Various Authors

Other Documents

No abstract provided.

Amelioration Of Subsurface Acidity In Sandy Soils In Low Rainfall Regions. I. Responses Of Wheat And Lupins To Surface-Applied Gypsum And Lime, C. D. A. Mclay, G. S.P. Ritchie, W. M. Porter

Food Science and Nutrition

Amelioration of subsoil acidity using gypsum (CaSO₄·2H₂O) or lime (CaCO₃) was studied on sandy textured soils with low water holding capacity in a low rainfall environment. Field trials were established in 1989 at two sites on yellow sandplain soils to investigate whether different rates, sources and combinations of gypsum and lime application could be used to increase wheat and lupin yields. Gypsum increased wheat yields by up to 45% in the first two growing seasons whereas lime increased wheat yields by up to only 15% in the second season. The highest yields were generally …

Role Of Dissolution And Precipitation Of Minerals In Controlling Soluble Aluminum In Acidic Soils, G. S. P. Ritchie

Food Science and Nutrition

No abstract provided.

Vegetable Canning Methods In The Pressure Cooker, Georgia Lauritzen

All Archived Publications

No abstract provided.

Nutrient Uptake And Organic Acid Anion Metabolism In Lupins And Peas Supplied With Nitrate, S. P. Loss, A. D. Robson, G. S.P. Ritchie

Food Science and Nutrition

Unlike many plants reported in the literature, lupins do not excrete OH− in amounts equivalent to the net excess of inorganic anion uptake over inorganic cation uptake. To investigate the mechanisms involved in the maintenance of charge balance, nutrient uptake and organic anion accumulation of lupins and peas supplied with a range of NO3− concentrations, were compared. Lupins absorbed less NO3− than peas on a dry weight basis, which largely ACCOUNTED for the smaller excess of anion uptake over cation uptake in lupins than in peas at the same NO3− supply. When anion uptake exceeded cation uptake, peas excreted an …

Home Drying Of Food, Charlotte P. Brennand

All Archived Publications

No abstract provided.

Menu, 1994, Gallagher's Boxty House

Gallagher's Boxty House

No abstract provided.

Changes In The Forms Of Cadmium With Time In Some Western Australian Soils, S. S. Mann, G. S.P. Ritchie

Food Science and Nutrition

Changes in the forms of Cd with time could affect its uptake by plants and hence potential toxicity to animals and humans. The effect of time on the forms of native and added Cd was studied in four West Australian soils which differed in their clay, hydrous oxide and organic matter content. Sequential extraction of soluble (KCl), exchangeable (BaCl₂), bound to organic matter (NaOCl), bound to oxides/clays (ammonium oxalate) and residual (concentrated acids) forms of Cd was carried out at different time intervals after the addition of Cd.
The Cd that was added to the soils transformed with …

Phosphorus Leaching In Soils Amended With Piggery Effluent Or Lime Residues From Effluent Treatment, D. M. Weaver, G. S.P. Ritchie

Food Science and Nutrition

Phosphorus (P) in wastes from piggeries may contribute to the eutrophication of waterways if not disposed of appropriately. Phosphorus leaching, from three soils with different P sorption characteristics (two with low P retention and one with moderate P retention) when treated with piggery effluent (with or without struvite), was investigated using batch and leaching experiments. The leaching of P retained in soil from the application of struvite effluent was determined. In addition, P leaching from lime residues (resulting from the treatment of piggery effluent with lime to remove P) was determined in comparison to superphosphate when applied to the same …

Phosphorus Removal From Piggery Effluents Of Varying Quality Using Lime And Physico-Chemical Treatment Methods., D. M. Weaver, G. S. P. Ritchie

Food Science and Nutrition

The choice of management practices for the treatment of piggery effluent prior to its disposal to waterways or land is governed by the desire to simultaneously minimise the cost of treatment whilst minimising pollution of the environment. Laboratory experiments were conducted to compare the removal of total and total filterable phosphorus (P) (μm) from ortho-phosphate solutions or piggery effluent by hydrated lime or lime kiln dust alone, or from recycled piggery effluent by lime and physico-chemical treatment methods. In addition, the ability of lime to remove P from recycled piggery effluent at an intensive piggery was assessed.

Most P …

Apple Harvest Maturity Indices Of Retail Quality, Department Of Agriculture And Food, Western Australia

Bulletins 4000 -

No abstract provided.

The Caulobacter Crescentus Flbd Protein Acts At Ftr Sequence Elements Both To Activate And To Repress Transcription Of Cell Cycle-Regulated Flagellar Genes, Andrew K. Benson, Girija Ramakrishnan, Noriko Ohta, Junli Feng, Alexander J. Ninfa, Austin Newton

Department of Food Science and Technology: Faculty Publications

The flagellar genes (fla genes) in Caulobacter crescentus are categorized into a regulatory hierarchy of four levels, I-IV, in which transcription of the class III and class IV genes late in the cell cycle from σ⁵⁴-dependent promoters depends on expression of the class II genes above them. Timing of fla gene expression has been attributed to sequential activation and repression by specific transcription factors. Here we report that purified FlbD activates transcription in vitro from the σ⁵⁴-dependent class III flbG promoter and represses transcription from the class II fliF promoter by binding to ftr (flagellar …

Amelioration Of Subsurface Acidity In Sandy Soils In Low Rainfall Regions. Ii. Changes To Soil Solution Composition Following The Surface Application Of Gypsum And Lime, C. D. A. Mclay, G. S.P. Ritchie, W. M. Porter, A. Cruse

Food Science and Nutrition

Two field trials were sampled to investigate the changes to soil solution chemical properties of a yellow sand plain soil with an acidic subsoil following the application of gypsum and lime to the soil surface in 1989. The soils were sandy textured and located in a region of low annual rainfall (300-350 mm). Soil was sampled annually to a depth of 1 m and changes in soil solution composition were estimated by extraction of the soil with 0.005 M KCl.
Gypsum leaching caused calcium (Ca), sulfate (SO₄) and the ionic strength to increase substantially in both topsoil and …

Canning Guides At Altitudes Of 3,000-10,000 Ft., Carolyn Washburn, Kathleen Riggs

All Current Publications

This is an MS Word file that contains Charts for Canning at altitudes of 3000-10,000 ft.

Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Our interviews with cheese makers, owners, managers, and top management of mozzarella processing companies across the United States resulted in our quest for accurate data from which an automatic Mozzarella processing systems could be designed.

Ph Homeostasis In Lactic Acid Bacteria, Robert W. Hutkins, Nancy L. Nannen

Department of Food Science and Technology: Faculty Publications

The ability of lactic acid bacteria to regulate their cytoplasmic or intracellular pH is one of the most important physiological requirements of the cells. Cells unable to maintain a near neutral intracellular pH during growth or storage at low extracellular pH may lose viability and cellular activity. Despite the importance of pH homeostasis in the lactic acid bacteria, however, an understanding of cytoplasmic pH regulation has only recently begun to emerge. This review describes the specific effects of low pH on lactic acid bacteria, reports recent research on the physiological role of intracellular pH as a regulator of various metabolic …

Thelma Flanagan, Thelma Flanagan, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Thelma Flanagan was involved in child nutrition programs in the State of Florida from the 1930s until her death in 2001. She was a strong advocate in the national drive for professionalism in food services. She became the Florida School Food Service Director in 1943, served as school lunch consultant to the USDA, was President of the American School Food Service Association 1949-1950, served as Chairman of the Southern States Work Conference Committee, and was the author of numerous publications regarding school feeding programs.

The Isolation And Identification Of Polyphenolics From Grape Seeds And Their Activity Towards Specific Cell Lines, Joseph A. Reddy

Chemistry & Biochemistry Theses & Dissertations

Grape seed extract is being marketed in France for cardiovascular use and skin care. The active constituents of both these drugs are certain polyphenols called procyanidins. A similar seed extract has now been obtained from Virginia Chardonnay grape seeds. Ten of the major components in this extract have been isolated in their pure form by the semi-preparative HPLC separation on a YMC ODS-AQ (Octadecylsilane-AQ) column. The ODS-Aq column has been shown to have a better resolving capacity compared to the Spherisorb ODS (Octadecylsilane) column previously described in the literature. This has been attributed to the ODSAQ support which has both …

Pesticide Use On Peaches And Pears Grown In Connecticut: 1991, James L. Turner Ii, Candace L. Bartholomew

Storrs Agricultural Experiment Station

No abstract provided.

Comparison Of Predicted And Observed Dioxin Levels In Fish: Implications For Risk Assessment, Judy S. Lakind, Daniel Q. Naiman

RISK: Health, Safety & Environment (1990-2002)

After comparing sampled and modelled dioxin levels in the tissue of fish near pulp and paper mill discharges, the authors argue that, until an improved bioaccumulation model is incorporated into EPA's Risk assessment process, determination of human health Risks associated with consuming dioxin-contaminated fish should be based on sampling.