Food Science Commons^™

Effect Of Processing On Aliphatic Aldehyde Content Of Turkey Meat, Carolyn G. Ponce

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nitrite at the level found in turkey frankfurter formulations vii did not interfere in the hydrazone test as developed by Andrews (1975). The aldehyde levels of frankfurters made principally from MD turkey meat were, on the average, twice as high as the levels in the raw meat. Aldehyde levels generally increased as the frozen storage time of the raw meat increased. There were some variations from this trend due to variation in the fat content of the raw meat. Sixty days was recommended as a maximum frozen storage time. However, because of variation in the fat content from sample to …

Effect Of Zinc Nutriture And Contraceptive Steroid Injection On Body Composition Of Young Female Rats, Sang Ai Hahn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Forty-nine female rats initially weighing about 95 grams were used in this experiment to determine the effect of contraceptive hormones on body composition in zinc deficient and zinc supplemented rats. Four treatment groups were: 2 ppm of dietary zinc with daily contraceptive steroid injections, or with placebo injection, and 140 ppm of dietary zinc with contraceptive steroid injection or with placebo. The daily injected steroids consisted of 0.1ug of Ethynyl Estradiol and 0.1mg of Medroxyprogesterone in 0.1ml of corn oil. Non-hormone treated groups received 0.1ml of plain corn oil. All injections were administered into the Gluteus Maximus muscle. Food intake, …

Milk Protein Analysis By Automated Ultraviolet Spectroscopy, R. Ford Wilkinson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An automated continuous flow analysis for milk protein utilizing ultraviolet spectroscopy resulted in a correlation coefficient of 0.972 and a standard estimate of error of 0.082 percent protein when 30 samples were compared with the acid orange 12 dye binding method. Milk was solubilized in 95-105 volumes of acetic acid using the Technicon Auto Analyzer II and measured for absorbance at 274 nanometers. No deviation from the standard method due to mastitis and varying milk fat concentration was observed. A theoretical model indicated a possible standard estimate of error 0.059 percent protein due to inter- and intra-breed variation in milk …

Evaluation Of A Vapor Pressure Osmometer For Determination Of Added Water In Milk, Kietipong Pensiripun

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Wescor Vapor Pressure Osmometer measured the osmolality of a solution by sensing the vapor pressure above the solution in a closed chamber. The instrument sensing element comprised a precision thermocouple which measured the dew point temperature depression, a function of the water vapor pressure in the chamber. It used approximately 5-7 microliter samples to saturate a 0.64 cm filter paper disc. The instrument fixed a milliosmolal digital reading and signaled test completion in 110 seconds. The instrument weighed approximately 3. 62 kilograms, was 26. 7 x 24. 1 x 10. 2 cms in size and had a range of …

Manufacture Of Cottage Cheese Utilizing A Ph-Controlled, Whey-Based Lactic Culture, Yen-Luon Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Eleven strains of lactic cultures were used to determine their effectiveness in different bulk culture media for the manufacture of Cottage cheese. The acid phosphate-treated whey-based medium (APWM) made from Cottage cheese whey was found to be as effective as sweet phosphate-treated whey-based medium (PWM) made from Swiss cheese whey in supporting the development of lactic cultures. The relative activity of cultures in APWM with pH control was higher than phage inhibitory medium and nonfat dry milk without pH control. APWM was used successfully in the manufacture of Cottage cheese. Greater reliability and shorter cutting time resulted, and the product …

Comparison Of Compatibility Of Streptococcus Starters In Reconstituted Nonfat Dry Milk And A Whey-Based Bacteriophage Inhibitory Medium, Clinton K. Searle

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Compatibility of mixed cultures of Streptococcus lactis and Streptococcus cremoris were studied by the phage tracer technique in 10% nonfat dry milk and a whey-based phage inhibitory medium. Methods of membrane dialysis and differential enumeration were tried and abandoned. Dominance occurred in nonfat dry milk and in the whey-based medium during a continuous fermentation period within a pH range 6.8 to 5.2. The dominance pattern of two-strain combinations in 10% nonfat dry milk was different from that in the whey-based media. Dominance varied from one strain to another in no consistent sequence in some combinations. Dominance patterns of combinations were …

A Five-Year Follow-Up Study: Relationship Of The High Pufa Diet Used In Original Study Of Middle-Aged Adults To Present Dietary Choices, Rate Of Erythrocyte Hemolysis And Serum Cholesterol And Triglyceride Values, Jeanette Parsons Egan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was a follow-up of the Christiansen study which was completed in 1967. Dr. Christiansen's 26 subjects ranged in age from 33 to 60 years. Ten were designated as controls and the other 16 were placed on a high polyunsaturated fatty acid (PUFA) diet for a period of 26 weeks.

The purpose of doing a follow-up was to determine what effect the study had on present dietary patterns, serum lipid levels and rate of erythrocyte hemolysis.

Eighteen of the original subjects participated in this study. Of these 18, nine were from the control group and nine were from the …

Evaluation, Assay, Distribution, And Survey Of Staphylococcus Aureus Thermonuclease In Milk And Cheese Products, Gene Leong Hong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The metachromatic agar-diffusion test of Lachica, Hoeprich, and Genigeorgis (1971) was modified by adding 17 ml of the agar medium to a 100 by 15 mm plastic petri dish, using 5 µl samples and 3 mm wells. The test detected 0.5 ng/ml of thermonuclease in 3 hr at 37 C. This was equivalent to 10⁶ to 10⁷ cells/ml of Staphylococcus aureus strains 196 E, 14458, and 19095 grown in Brain Heart Infusion (BHI) broth. The test sensitivity was decreased ten fold in raw and pasteurized milk.

One-half gram of cheese was dissolved in 4.5 ml of 0.1 M …

Applicability Of An Electronic Semiautomatic Somatic Cell Counter To Dairy Herd Improvement Milk Sample Testing, Nianwei Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Technicon OSCC II was evaluated for application in dairy herd improvement central laboratories. Dilution using a Fisher Autodiluter made sample preparation for assay less time consuming and more convenient and resulted in the same accuracy as with the manual syringe technique.

Sample storage and the presence of a potassium dichromate preservative tablet had little effect on somatic cell count when tested within two days at room temperatures (20-23 C) or within four days at refrigeration temperatures (4-7 C). The preservative tablet caused an average increase of 14,000 cells/ml. The average cell count dropped 26 percent following two days at …

The Effects Of Gamma Irradiation, Color Mutation And Various Subatmospheric Pressures On The Growth And Patulin Production By Penicillium Expansum And Penicillium Patulum, Karl B. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

To assess the effects of gamma radiation at low doses, spores of Penicillium expansum NRRL 971 and Penicillium patulum NRRL 989 were exposed to doses of 0, 50, 100, 150, and 200 krads. The amount of patulin for each culture was quantitatively determined and growth at each dose was evaluated. The results showed a 31% increase in the amount of patulin synthesis after a dose of 150 krads for Penicillium expansum. At 200 krads, both fungi showed low levels of patulin production and inhibited growth.

Eight color mutants of P. expansum and eight color mutants of P. patulum were produced …

Anthocyanins Of Fresh And Stored Freeze-Dried Sour Cherries In Compressed Form, Suwan Potewiratananond

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Anthocyanin pigments of sour cherry (prunus cerasus L., cultivar Montmorency) fruit were studied by spectrophotometry, paper and two-dimensional thin layer chromatography and disc electrophoretic method. Mature and wholesome fresh sour cherries and freeze-dried compressed sour cherries stored at 70 F and 100 F for 6 months were used.

A total of seven anthocyanin pigments were observed in both paper and thin layer chromatograms of the fresh and freeze-dried compressed samples stored for O month whereas the freeze-dried compressed samples stored at 70 F and 100 F for 6 months showed the retention of three to six pigments. All of …

Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors

Cheese Industry Conference

No abstract provided.

A Unit For Trapping Clean Pollen, S R. Chambers

Journal of the Department of Agriculture, Western Australia, Series 4

Pollen, the fine particles formed in plant life and carrying the male germ cell responsible for fruit fertilisation and plant embryo formation, has been the subject of continual study over many years.

Original attempts to trap pollen loads from the honeybees were made with the object of feeding back pollen to colonies in times of short supply or over periods of pollen dearth.

With improved trapping methods, harvesting of pollen has developed to the extent that beekeepers can now produce a surplus to their needs.

In a time of world shortage of protein food substances it is not surprising that …

Synthetic Meat : Is It A Threat To Our Livestock Industries?, G A. Robertson

Journal of the Department of Agriculture, Western Australia, Series 4

Synthetic "meats" are becoming accepted as an alternative protein source by many consumers in Western Europe, USA and Japan. Their relatively low cost and uniform quality make tbem attractive to the catering trade.

Australians are not generally aware of their increasing use although it has been suggested that "meat-like products" are a potential threat to our meat exports. This article outlines the current situation and emphasises the need to be fully informed about such products.

The author has studied this problem for some years and kept in close contact with developments while living in the United Kingdom and Australia.

Characterization Of Radiation-Resistant Vegetative Bacteria In Beef, Ardyce Welch, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

Ground beef contains numerous microorganisms of various types. The commonly recognized bacteria are associated with current problems of spoilage. Irradiation, however, contributes a new factor through selective destruction of the microflora. The residual microorganisms surviving a nonsterilizing dose are predominantly gram-negative coccobacilli. Various classifications have been given, e.g., Moraxella, Acinetobacter, Achromobacter, etc. For a more detailed study of these radiation-resistant bacteria occurring in ground beef, an enrichment procedure was used for isolation. By means of morphological and biochemical tests, most of the isolates were found to be Moraxella, based on current classifications. The range of growth temperatures was …

Reuse Limits And Regeneration Of Solutions For Cleaning Dairy Equipment, S. M. Kulkarni, R. G. Arnold, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

Usable life of cleaning solutions in a model heat processing unit was studied by evaluation of the nature and quantity of residue remaining on the surface of the equipment after cleaning. Lipoidal residue was recovered from equipment surfaces by ether rinsing. A surface displacement technique was used to quantify the lipoidal material, which was characterized by gas-liquid chromatographic analyses of triglycerides and fatty acid methyl esters. Effects of factors, such as water hardness, rinse water temperature, cleaning solution additives and acid versus alkaline cleaners also were investigated in relation to overall cleaning efficiency. After evaluating limits of reuse of cleaning …

Sir Patrick Dun's A La Carte : A Selection Of Family Tested Recipes From Consultant's Wives, Staff And Friends Of Sir Patrick Dun's Hospital, Dublin, Sir Patrick Dun's Hospital, Dublin

Pamphlets

A Selection of Family Tested Recipes from Consultant's Wives, Staff and Friends of Sir Patrick Dun's Hostital, Dublin.

There is an acknowlwdgement by John G. Goodbody, Chairman, Voluntary Funds Committee where he thanks all those involved including the financial sponsors, which include, Hughes Dairy Ltd., Arthur Gunness Son & co. Ltd. and The Irish Banks Standing Committee.

There is an Index of recipes included .

Economics Of Location, Number And Size Of New England Apple Packing Plants, F. Richard King, Stanley K. Seaver

Storrs Agricultural Experiment Station

No abstract provided.

Oral History Interview: James G. Matthews, James G. Matthews

0064: Marshall University Oral History Collection

James G. Matthews was a jack-of-all-trades. He worked as a coal miner for James C. Coal Company, worked for United Fuel Gas Company, the Nickel Plant, and as a mail courier. He also performed as part of a singing quartet. Mr. Matthews was born on May 30, 1902. He grew up on a farm near East Lynn, WV. After the death of his mother, Mr. Matthews attended elementary school on a part-time basis in order to work on the family farm. In the audio clip provided, Mr. Matthews discusses alcohol consumption and moonshine stills in East Lynn. During his interview, …

Extractable-Emulsifying Capacity Of Hand And Mechanically Deboned Mutton And Organoleptic Acceptability Of Various Mutton Salami Formulations, Jack Robert Anderson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts were highly significant yet significant variation did not occur in the emulsifying capacity of hand versus mechanically deboned mutton. A new term, extractable- emulsifying capacity is presented which incorporates the extractability and emulsifying capacity of meat extracts into one value which should more accurately estimate the contribution of a meat ingredient in forming a stable sausage emulsion.

Salami, utilizing mutton, was formulated from experimental results which indicated that up to 10 percent mutton fat and 68 percent mutton lean was acceptable to panelists. Pork was preferred to beef for use in combination with mutton as determined by panel scores, however disagreement was noted between panelists. Panelists were unable to detect flavor, moisture or texture differences between the final mutton salami and a commercial beef and pork formulation. They did however prefer the appearance of the mutton salami (P < .05).

Effect Of Added Calcium Ions On Relative Milk-Clotting Activities Of Commercial Milk Clotting Enzymes, Nuchanart Pavenayotin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Effect of added calcium ions on the relative milk clotting activities of porcine pepsin, Mucor miehei protease, Endothia parasitica protease, and Mucor pusillus protease was compared with that of rennin. Skimmilk, maintained at pH 6. 3 with 0.000% to 0.030% added calcium chloride, was used as a substrate. The coagulation activity of Mucor pusillus protease appeared to be most sensitive to calcium ions, followed by Mucor rniehei protease, porcine pepsin, rennin, and Endothia parasitica protease. The clotting activities of Mucor pusillus protease were also more sensitive than rennin to added calcium ions in milk samples maintained at pH values of …

Manufacture Of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whole milk acidified to pH 5.3 with hydrochloric acid was used for the manufacture of Monterey cheese. The milk was inoculated with one and one-half percent lactic starter and set with 12.5 ml rennet per 1000 pounds of milk. Normal washing treatments resulted in cheese with moisture in excess of 44 percent. Moisture content was brought below 44 percent by using wash water at a temperature such that the water-curd-whey mixture was 35 C. The pH of cheese made by preacidification was all between 5.21 and 5.09. No acid defects were encountered. Preacidification eliminated chance of spoilage or losses caused …

Formation And Anatomical Distribution Of Chlorophyll And Glycoalkaloids In Potato (Solanum Tuberosum L.) Tubers And Their Control By Physical And Chemical Treatments, Robert Bruce Jeppsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Applications of growth regulators and modifications of light exposures were investigated regarding their abilities to curtail the normal development of chlorophyll and glycoalkaloids in potato tubers responding to light. Four growth regulators were sprayed on the foliage of potato plants 14 days prior to harvest, of which two (Ethephon and N⁶-Benzyladenine [N6BA]) successfully retarded chlorophyll and glycoalkaloids in the harvested tubers. When tubers were dipped in N6BA, lower concentrations of the chemical promoted glycoalkaloid formation, while larger amounts were more inhibitory. When fluorescent lights were directed through colored cellophane filters, tubers receiving yellow and orange illuminations were inhibited …

Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.

Wheat Breeding, J T. Reeves, N. Roy

Journal of the Department of Agriculture, Western Australia, Series 4

In a normal harvest about 90 per cent of Western Australia's wheat production is exported overseas, where it is used in a wide range of products including noodles, bread, "steamed" bread, chapattis and biscuits

Wheat breeders in W.A. therefore have the problem of developing new varieties suited to many end uses, not all of which have the same quality requirements.

Evaluation Of Soil Deposition And Removal Processes: An Interpretive Review, S. M. Kulkarni, R. B. Maxcy, R. G. Arnold

Department of Food Science and Technology: Faculty Publications

In each food processing plant, soil deposition and removal constitute unique processes influenced by the food, water supply, processing equipment, and cleaning regimen. Since there are so many complex as well as unique processes, the scientific literature represents many varied approaches to problems related to deposition and removal of soil. This paper considers the role of various constituents in soil residue. Likewise, the various factors contributing to the cleaning process are reviewed. Cleaning processes have changed considerably during recent years because of technological advances in food processing equipment as well as development of specialized cleaning equipment. Generally speaking, better sanitation …

Some Factors Affecting The Body And Texture Of Direct Acid Cottage Cheese, Chandarrao G. Kale

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four lots of Cottage cheese were made from the same pasteurized skimmilk; three lots by a direct acid procedure, and a fourth control lot by a conventional culture method. Direct acid curd was formed by cooling the skimmilk to 4C, acidifying to pH 4.6 with concentrated HCl, and warming by electrical resistance to 32C without agitation. Prior to acidification, the three direct-acid lots were treated as follows: 1- No culture, 2- 5% lactic culture added and the pH allowed to reach 6.0, 3- Same as 2 except the pH was allowed to reach 5.5. The control lot was set at …

Formation And Control Of Chlorophyll, Solanine Alkaloids, And Sprouts Of Potato (Solanum Tuberosum L.) Tubers And Carbonyl Compound Of Tomato (Lycopersicon Esculentum Mill.) Fruits, S. J. Jadhav

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Part I. Formation and control of chlorophyll, solanine alkaloids, and sprouts of potato (Solanum tuberosum L.) tubers

Incorporation of radioactive carbon from acetic acid-2-¹⁴C (sodium salt), β-hydroxy-β-methylglutaric acid (HMG)-3-¹⁴C, L-leucine-U-¹⁴C, L-alanine-U-¹⁴C, and D-glucose-U-¹⁴C into the predominant glycosidic steroidal alkaloids, ⍺-solanine and ⍺-chaconine of potato sprouts was 4.88, 9.0, 15, 24, and 20 times less than that of mevalonic acid (MVA)=2-¹⁴C (DBED salt), respectively. The efficiency ratio revealed that β-hydroxy-β-methylglutaric acid (HMG)-3-¹⁴C was incorporated via acetate or acetoacetate. The distribution of radioactivity originated from D-glucose-U-^{14 …}

Wheat Quality In W.A, J A. Parish

Journal of the Department of Agriculture, Western Australia, Series 4

Three separate quality classes or categories of wheat are now received by C.B.H. These are a soft biscuit wheat, a hard bread wheat and a mixed grain suitable as a filler wheat in bread-making and for making noodles.

In this article the basis of quality differences between these classes of wheat is described and some of the terms and concepts used in distinguishing between cultivars (varieties) and classes of wheat are discussed.

Grain Hardness Investigation, Department Of Agriculture, Western Australia

Journal of the Department of Agriculture, Western Australia, Series 4

No abstract provided.