Food Science Commons^™

Effects Of Hydro-Cooling, Chemicals, And Packaging Treatments On Refrigerated-Life And Quality Of Sweet Cherries And In Vitro Effects Of Chemicals On Selected Fungi Responsible For Fruit Deterioration, Joseph Yungsheng Do

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

As the population tends to urbanize, the potential consumer market of fresh produce becomes distant from the producing farm. This distance brings to growers and handlers the problems of how to keep their fresh products unspoiled after harvest and during transit period of shipping, and how they can be delivered to the specified destination without substantial deterioration. It is the common interest of fruit growers, shippers, wholesalers, and retailers that the shelf-life of fresh fruit be prolonged to increase sales.

Sweet cherries are one of the important fruit crops in Utah. Being highly perishable, fresh sweet cherries have relatively short …

Effects Of Physiological Maturation And Storage On Physical And Biochemical Changes In Peach (Prunus Persica S. And Z.) And Apricot (Prunus Armeniaca L.) Fruits, Pralhadrao Bhimarao Deshpande

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Peaches and apricots are important fruit crops in Utah. They are shipped to distant markets in Los Angeles, Chicago, New York, and several other places. These fruits may stay in the market channels for 2 to 4 weeks before they reach the consumer, and sometimes are held at the retail center at temperatures as high as 70-90° F. Decay of these fruits has been a serious problem facing shipping agencies, grocery stores, and the roadstand industry (Salunkhe, 1960).

The quality of fresh as well as processed fruit is influenced by the stage of maturity at picking. Bedford and Robertson (1955), …

The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia

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

THE report on the recent survey into milk composition carried out by officers of the Dairying Division of the Department of Agriculture will soon be available to all interested dairy farmers.

Modern Developments In Bulk Handling Of Apples, J C. Rowbotham

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

One of the results of mechanisation replacing physical labour has been the development of bulk handling of many commodities.

Apart from the saving of time, effort and cost, bulk handling of agricultural produce enables quicker harvesting at the right time.

Influence Of Surface Active Agents On Some Lactic Streptococci, R. B. Maxcy

Department of Food Science and Technology: Faculty Publications

Fatty acids and other surface active agents were used to clarify the relationship of surface activity to the inhibition of lactic streptococci. There was complete inhibition of lactic streptococci in media where surface activity exceeded a critical level. The effectiveness of inhibition by fatty acids, nonionic surface active agents, anionic surface active agents, decyl alcohol, growth medium, and temperature variation was directly related to the surface activity. The surface active agents created an unfavorable environment at most concentrations, rather than acting as a specific inhibitory substance to which the organisms were capable of adapting and thereafter resuming normal growth. The …

Influence Of Temperature And Rate Of Heat Penetration On Some Factors In Charcoal Broiled Porterhouse Steak And Ground Beef, Geraldine Irvine

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Charcoal broiling is becoming an increasingly popular method for cooking meat. Little scientific work has been done in this area. Information presently available on charcoal broiling consists of broad generalizations which have developed from trial and error testing. With the current interest in charcoal broiling, there is a need for more factual, scientific information as to the proper procedure.

Cooking method affects palatability and nutritive value of meat. Chemical and physical changes occur during the cooking process and the reactions which take place are not fully known or understood. Each cooking method has a specific effect upon meat due to …

Factors Influencing The Quality And Palatability Of Venison In Utah, Flora H. Bardwell

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Outdoor recreational activities dealing with the pursuit of game is exceedingly popular today and its popularity is increasing each year. Annually over 180,000 hunters go afield in Utah in search of deer. There is harvested in the state over 12,000,000 pounds of dressed venison from Utah deer herds each fall. These hunters contribute 10.5 million dollars to the economy of the state for licenses, lodging, transportation and other expense of hunting.

Deer hunting is often done by the amateur, who with little or no experience has few or improper tools or information for dressing and caring for his game, and …

Studies On Eating Quality Of Meat: I. Palatability And Tenderness Of Lamb: Ii. Tenderness Of Turkey, Georgia C. Lauritzen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein was the first substance recognized as a vital part of living tissue. About 18 percent of the human body is in the form of protein, and certain protein constituents can be obtained only from dietary sources. Since meat is the chief source of protein in the normal diet, this study was aimed primarily at factors influencing quality of meat. The problem included two particular meats, lamb and turkey.

The per capita consumption of lamb in the United States is lower than that for any other meat. In 1944 in the United States 6.7 pounds of lamb were eaten per …

Thermal Degradation Of Pigments And Relative Biochemical Changes In Cherries And Apricots, K. B. Dalal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The extent and nature of biochemical changes that take place in canned fruits during storage temperatures above freezing have been reviewed and discussed by Pederson, et al. (1947). These changes include loss in nutritive value, e.g. ascorbic acid, thiamine (Brenner, et al., 1948) and deterioration of color (Tressler, et al., 1955). Bauernfeind (1953) reported that canned peaches, apricots, and sweet cherries, after a few months of storage at 70°F, frequently undergo changes such as destruction of anthocyanin and carotenoid pigments with the subsequent formation of brown colored compounds. Darkening of fruit-color eventually results in their unacceptability at …

A Study Of The Effects Of Mastitic Milk On The Quality And Yield Of Cheese, Clayton Shirl Huber

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Mastitis is found to some degree all over the world where cows are used for milk production. It could be classed as one of the most perplexing problems of milk production in the airy industry. The loss to the producer and the manufacturer is of considerable importance.

Today sub-clinical mastitis is probably the most common form. This type of infection is commonly so mild that it passes without recognition. It will be investigated in this study.

The influence of mastitis on milk composition has not been studied extensively. Very little research has been done on the influence of mastitic milk …

The Effects Of Cooking Temperature And Stage Of Doneness On Some Factors In Broiled Beef, Carmencita Salvosa

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Broiling is cooking tender cuts of meat by radiant heat from hot coals, a gas flame, or an electric element. Steaks and chops for broiling are from 1 to 2 inches thick.

Broiling as a method of cooking mat is not new, but the directions for the process are the result of individual trial and error testing and are often in conflict. Current interest in indoor and outdoor broiling, particularly in Western United States, emphasizes the need for better information. There is no measuring device for surface heat during broiling and thus little research on the relationship of surface temperature, …

A Study Of The Manufacture Of Frozen Desserts From Dry Ingredients, Shihadeh H. Dajani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In many parts of the world where milk production is limited, there is an opportunity to process dairy foods from imported concentrated milk products. Dry ingredients can be shipped conveniently and some can be stored several months generally without deterioration. In these milk deficient areas, dried ingredients of good quality and with proper processing should increase the use and consumption of dairy products.

A large supply of high quality milk by-products which are fit for human consumption are available in the world today.

Many investigators and manufacturers have used dried milk by-products as a source of milk solids in frozen …

Variations In Cream Tests, J F. Brennan

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

DURING the year dairy farmers are often concerned about variations in the butterfat test of cream they supply to the butter factory.

Why do these tests vary? Is the variation the fault of the farmer or the butter factory?

Removing Sooty Mould On Oranges, Department Of Agriculture, Western Australia

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

SOOTY Mould is one of the most common and most disfiguring blemishes on oranges.

A chemical dipping treatment has recently been perfected by a joint effort of the New South Wales Department of Agriculture and C.S.I.R.O.

A Manual For Training Food Service Supervisors In Brazil, Rosalynn Case

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done to develop a manual to be used in instructing food service supervisors in Brazil.

The need for the study was established when the writer was asked to direct a training course for food service supervisors in Brazil. Correspondence with dietitians in Brazil reveled that there was a definite need for a manual which presents current scientific, and technological information.

Current literature was reviewed and studied to determine present concepts in each of the areas of food service supervision and management. A manual of instruction was then prepared which included these concepts.

In the manual suggestions were …

A Study Of A Bacterial Cause Of The Late Gas Defect In Cheddar Cheese, Rulon A. Chappell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

More of the manufacturing milk purchased from Utah's dairy farms is used for the production of cheese than for any other product. Approximately eleven and one-half million pounds of cheese were produced in Utah in 1959, of which more than half was cheddar. Many problems are encountered in the production of A-grade cheddar cheese. One of the most important causes of the reduction in grade is the late gas defect which accounts for about 50 percent of the cheese grading below A-grade. To increase the percentage of A-grade cheddar cheese in Utah, the late gas problem should be solved. The …

The Effect Of Feeding Fluoride On Some Enzymes Of Bovine Tissues, Prasertsri Sitachitt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fluorides are usually found in nature as constituents of soils, water, and the tissues of animals. Fluorite or fluorspar (CaF₂), cryolite (Na₃AlF₆), apatite (3 Ca₃ (PO₄)₂ CaF₂) and sedimentary phosphate rocks are among the principle minerals containing fluorides found in nature. Traces of fluorides also occur in domestic water supplies in nature and also by induction in vegetation and animal feeds. From 0.5 ppm to 1.5 ppm of fluorides in drinking water is the range found to be beneficial in reducing the incidence of tooth decay in man. …

Quality Evaluation Of Certain Fruit Jellies And Syrups Prepared With Sucrose, Sorbitol, And Synthetic Sweeteners, Sandra Louise Day

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Body weight is fast becoming the major health problem in the United States. Recent estimates of the number of weight conscious people in the United States are now up to 75 million. One year ago the estimate of overweight individuals was 60 million Americans who were overweight or should be concerned about watching their weight. There are also two million known diabetics who must control their disease and body weight by a restricted caloric intake.

An Evaluation Of Antibiotics Upon Selected Dairy Organisms, Roy Brog

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was designed to answer a three-fold purpose. Primarily, it has endeavored to measure the inhibitory effect of three antibiotics (potassium pencillin, dihydrostreptomycin, and oxytetracycline) on lactic acid producing organisms. The lactic acid-producing organisms include Streptococcus lactis, Streptococcus thermophilis, and Lactobacillus bulgaricus.

The determination of an effective dose of a given antibiotic which will inhibit 50 percent of the lactic acid-producing organism (E.D.₅₀) will be established. A 50 percent cut in acid development will certainly lead to an inferior product.

The secondary purpose has related to the detection of inhibitory substances (antibiotics) in milk. What is …

Emphasis On Quality At New Beef Export Floor, Department Of Agriculture, Western Australia

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

HYGIENE is the keynote at the new beef treatment section of the West Australian Meat Export Works at Robbs Jetty, which was opened recently by the Minister for Agriculture, Mr. C. D. Nalder.

Marketing Export Grapes, W R. Jamieson

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

IN RECENT years there have been many changes in the buying power and of the availability of fresh fruit on our principal overseas grape market, Singapore.

The market has become highly competitive and trade acceptance today demands that only grapes having a large berry size for the particular variety be exported, and that the grapes arrive in sound condition.

The Cape Gooseberry, K T. Whitely

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

THE CAPE GOOSEBERRY — which is quite different from the English Gooseberry — is a popular berry fruit which is in good demand on the local market.

Jellies Make Popular Summer Sweets, B Cleeve

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

THERE are so many interesting new dessert preparations now on the market that housewives tend to treat the common jelly with some contempt. Yet the jelly is still one of our most versatile summer standbys.

Tests For The Determination Of Milk Quality, H Maslin

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

Foolproof tests devised to determine the quality of milk delivered to the factories can detect sub-standard milk with accuracy.

They have an important place in helping achieve a high standard of quality in our dairy products.

Rechauffe : Polite Name For Rehash, M L. Paul

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

ALTHOUGH every housewife tries to serve fresh foods, she often has food left over from the family meal.Rather than waste this food, she will reheat it for another meal.

This reheating of food is necessary to prevent waste, but freshly cooked foods are, of course, to be preferred from every angle for nutrition, flavour and appearance.

Water Cooling Towers : For Cooling Milk On The Dairy Farm, K Needham

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

Experience on dairy farms where water cooling towers have been installed has shown that the quality and grading of milk and cream has been improved and maintained, particularly during the summer.

MOST defects in the quality of dairy produce can be attributed to the activity of micro-organisms which cause spoilage.

The Importance Of Rapid And Complete Milking, K Needham, W. G. Robinson

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

COMPLETE withdrawal of milk from the udder as quickly as possible after the process of "let-down" has started, is an essential in good milking; management.

Yield And Flour Quality Of Early Maturing Wheat Varieties, J A. Parish, J. T. Reeves

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

DESIRABLE milling characteristics have for many years ensured a ready market for Australian wheat. Present demand for Australian wheat is strong and the sale of the 1961 harvest is assured.

Cereal Products Adviser J. A. Parish, B.Sc. (Agric.) and Plant Breeder J. T. Reeves, M.Sc. (Agric.) describe and explain the tests on the results of which wheat variety recommendations are based.

Detailed results of yield and quality tests from early maturing wheat variety trials are included.

The Hydrogen Peroxide Catalase Treatment Of Milk For Swiss Cheese Manufacture, Theodore Ricks Kowallis

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Various temperatures and concentrations of the hydrogen peroxide catalase treatment of milk were studied in an attempt to discover the optimum temperature and concentration that would destroy unfavorable organisms and yet allow favorable ones to grow. The Federal Food and Drug Administration in their November, 1959, Definitions and Standards of Cheeses and Cheese Products states that "the amount of the hydrogen peroxide solution used shall be such that the weight of the hydrogen peroxide added thereby does not exceed 0.05 percent of the weight of the milk treated." Within the maximum level allowed, it was found that in day old …

Studies On Acceptability And Refrigerated-Life Of Certain Gamma-Irradiated Fresh Strawberries And Cherries, Norma Ward Pierson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

From the beginning of time, the history of man has been his struggle to obtain food. After many thousands of years, this is still a major problem which confronts the peoples of the earth. Although much food is available on earth, a great deal never benefits mankind because of deterioration and spoilage. Various kinds of spoilage cause a million tons of grain to be wasted each year. Man has learned to control and overcome some of these destructive forced through a variety of methods of food preservation. Some forms of preservation such as drying, salting, and so forth, probably have …