Food Science Commons^™

The Use Of Protease Enzymes In The Manufacture Of Cheddar Cheese, Osamu Fujiwara

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The factors governing flavor and body and texture in cheese making include the quality of the milk used, the heat treatment of the milk, the quality and quantity of the starter, the treatment during the ripening period, other biological conditions and manufacturing technics.

Effects Of Gamma-Radiation On The Quality And Shelf-Life Of Certain Fruits, Diane Weber Box

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The story of the development of food preservation is as old as the story of man. Cavemen and nomadic tribesmen have little heed to food preservation. They threw away the food left when their hunger was satisfied and searched for more when famished . However, from the time men began to settle down and have permanent homes, the need for some means of retarding food spoilage has been evident.

Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson

Nebraska Agricultural Experiment Station: Historical Circulars

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.

Dairy Club 1959, South Dakota State College

Dairy Digest

No abstract provided.

250 Irish Recipes: Traditional And Modern, Anon

Pamphlets

On title page "the 250 recipes included in the following pages were specially chosen by a panel of chefs from among more than two thousand entries received for the competition organised by the Committee of the recent Irish Food Festival. They are published by kind permission of the Festival Committee as a unique contribution to Kitchen and Cellar Week, 1959"

Carries advertisements for Batchelors, Irish Transport and General Workers Union, Electricity Supply Board, Jacobs, Gresham Hotel, Knorr Soups, Merville Cream Ices Ltd., H. Griffin Ltd., J.J. Byrne Limited, An Bord Iascaigh Mara, Mount Salus Press Limited, Newbridge Cutlery, Calor Gas …

Quality Evaluation Of Deep-Fat Fried Peas, Wattana Sathiraswasti

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Dehydration is perhaps the oldest method of preserving fruits and vegetables. However, it is still an important method of preservation. During World War II, efforts were geared to investigate the possibilities of such newer dehydrated foods as powdered eggs, tomatoes, and potato granules. Since then many new products are flooding the market every year. The use of dehydrated products has increased primarily because they usually require less space and have longer shelf life, and at the same time they have much more concentrated nutritive value than fresh, canned, or frozen foods. Hence, they can easily be adopted for military rations. …

A Study Of Cheese Spreads And Dips, Grant M. Steed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Each year in the State of Utah, thousands of pounds of a number of varieties of bulk and packaged cheese are returned to the manufacturing plants from the stores and other distribution points. The main reasons are: broken wrapper or rind, crushed or otherwise mutilated package, and mold development.

At the present time much of this cheese is shipped out of the state for processing. The remainder is sold at drastically reduced prices. If this unmarketable returned cheese were changed in form with good consumer acceptance the industry would experience a real savings.

The Effect Of Variety, Harvest Time, And Brine Separation On Thiamine, Riboflavin, And Niacin Contents Of Green Lima Beans, Prasertsri Dee-Ananta

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The increasing importance of the lima beans as a substantial cash crop for the growers or farmers and as a quality food for the consumer has initiated many investigations directed towards improving its quality as a vegetable crop. Lima beans are well suited for processing; hence, studies of the quality of different varieties in relation to time of harvest have been made. Host processors are in agreement that the beans attain maximum quality before they are fully mature. After that, the yield and size increase whereas the quality decreases.

The Development Of A Dietary Manual For The Small Hospital, Blanche Z. Madsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An increased amount of emphasis is constantly being placed on the standardization of diets where group feeding is involved. Especially is this true in the hospital where food is an essential part of the medical treatment of the patient. The directing personnel responsible for the diets for any hospital situation where a dietitian is employed, are the doctors who prescribe the diet orders and the dietitian who interprets them.

Morphological, Chemical, Histological, And Sensory Quality Changes In Gamma Irradiated Carrots And Potatoes, Keith Andrew Madsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Through the ages, people have been confronted with the problem of storing food after the harvest season for consumption during the winter months. Foods have been preserved by dehydration, canning, and refrigeration. However, people usually prefer fresh vegetables become unfit for human consumption as a result of sprouting and breakdown in storage.

Some chemicals have been used with various degrees of success in preventing sprouting of certain vegetables. The chemicals were applied as a pre-harvest foliar spray or directly on the tubers or on the roots.

In 1954, a law was passed by the United States Congress authorizing the release …

Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.

Dishes Made With Milk And Cream For Everyday And Special Occasions :A Housewife Cookery Book, Rosemary Hume

Pamphlets

Specially written and presented with the November 1957 issue of Housewife Magazine, a monthly magazine for women with advice for homemakers.

The pamphlet was produced in association with the National Milk Publicity Council.

Contains some colour and black and white photographs of dishes.

Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.

Comparative Study Of The Composition And Quality Of Bulk Tank Milk, Kay M. Nilson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

During the past decade, many changes have taken place in the dairy industry. At the present time, the industry is endeavoring to improve the quality and handling of milk. This is being accomplished by new equipment and improved methods.

In recent years the handling and transporting of milk by means of the ten gallon can is being replaced by the bulk tank system. With improved farm and truck tanks, milk can be cooled rapidly and stored at a lower temperature.

There are a few problems pertaining to quality, fat tests and weights in handling milk in bulk tanks. Among the …

A Comparative Study Of Milk Solids And Corn Syrup Solids In The Manufacture Of Sherbets, George C. Walker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Burke says, "Product inferiority constitutes the greatest menace to the success and progress of any industry." The ice cream industry is no exception. Improvement in the quality of dairy products is a challenge that always faces the industry. Today's products are good, but they can be improved, Sherbet is one product that should be improved most. Many ice cream manufacturers are losing a great potential market because sherbets generally are of poor quality.

Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described.

Sweets, 21 Delicious Recipes : A Housewife Cookery Book, Rosemary Hume

Pamphlets

Written and presented with an 1956 issue of Housewife Magazine, a monthly magazine with advice for the homemaker.

Produced in association with and contains an advertisment for The Nestle Company Limited.

Contains some colour and black and white photgraphs.

Unusual And Inexpensive Fish Dishes : A Housewife Cookery Book, Rosemary Hume

Pamphlets

Presented with the August 1956 issue of Housewife Magazine, a monthly magazine for homemakers. Produced in association with British Trawlers, Hull.

Contains some colour and black and white photographs.

Choosing Meat And 24 Unusual Recipes : A Housewife Cookery Book, Rosemary Hume

Pamphlets

Written specially for and presented with the July 1956 issue of Housewife Magazine, a monthly magazine for women with advice for the home maker.

Produced in asociation with The Fatstock Marketing Corporation Ltd.

Contains both colour and black and white photographs.

Pastry, How To Make It The Easy Way : A Housewife Cookery Book, Rosemary Hume

Pamphlets

Specially written and presented with a 1956 issue of Housewife Magazine, a monthly magazine with advice for homemakers.

Produced in association with and contains an advertisiment for Spry, vegetable fat shortening.

Contains some colour and black and white photographs of pastry preparation demonstrations and recipes..

Judging Quality In Dairy Products, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

In the dairy industry increasing attention is being paid to the question of quality of products. The well established system of buying and selling butter and cheese on the basis of quality by score or grade is practiced in the principal markets of the world. The other dairy products, while not marketed by score, are receiving more and more attention in this respect. As more information becomes available and the judging better standardized, other dairy products will doubtless be sold by grade.

Saint Brendan's Kitchen, Contributing Authors

Pamphlets

Published as a collection of recipes and household hints from contributing 'housewives' to raise funds which went towards the repair and reconstruction of Saint Brendan's Church, Birr.

There is a forward by the Rector, Edwin Owen in which he thanks all who contributed.

There are meat and fish recipes for all meals , plus recipes for puddings, cakes, marmalades, jams, beverages, chutneys and pickles.

Included is a hand written recipe for date crumble which is paper clipped to the pages by the previous owner.

The ''Guardian'', Nenagh is printed on the back cover.

Barron Recipe / Instruction Book, Máire Barron, Anna Barron

Books/Book Chapters

Maire Barron (February 18th 1926-August 220d 2013) was educated at Dominican Convent, Muckross Park, Donnybrook and obtained her Diploma in Domestic Science Teacher Training from Cathal Brugha St. College in the late 1940s. Ma-ire taught at secondary school level for all of her professional . life, predominantly at the College of Commerce, Rathmines. Anna Barron (October 10th 1935-February 6th 2017) was educated at Dominican Convent, Eccles Street. Anna completed a one year Home Management Course and a three-year Diploma in Domestic Science Teacher Training at St. Catherine's College, Sion Hill, Blackrock, Co. Dublin, qualifying in 1958. Anna taught in several …

Improving Curd-Forming Properties Of Homogenized Milk, R. B. Maxcy, W. V. Price, D. M. Irvine

Department of Food Science and Technology: Faculty Publications

Homogenizing milk for cheese reduces fat losses in the whey (6, 9, 12) and decreases leakage of fat from cheese stored at high temperatures (6, 11). Homogenization of milk influences its curd-forming properties with rennet. Trout (10) has reviewed this subject thoroughly. Gel strength is reduced and rate of coagulation is increased. Reduction in gel strength is directly related to the effectiveness of homogenizing.
Apparently no single explanation of the mechanism responsible for the lowering of gel strength by homogenization of the milk has been commonly accepted. One possibility is the adsorption of proteins on the newly created fat surfaces. …

Meals Without Meat, The Electricity Supply Board

Pamphlets

Issued with the compliments of The Electricity Supply Board with help with ideas and recipes for meat free meals and snacks for lenten cooking.

There is an advertisment for the E.S.B. Showrooms.Cooking with electricity is promoted as cheaper and easier than other methods.

Please note date is approximate.

Fat Separation In Evaporated Milk. Iii. Gravity Separation And Heat Stability, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

Fat separation is a continuous problem in the production, handling, and storage of evaporated milk. This defect becomes most objectionable during prolonged quiescent storage at high temperatures. The butterfat rises to the upper surface forming a viscous, leathery layer, which may prevent pouring of the milk from a relatively small opening.
To retard fat separation, the manufacturer attempts to obtain effective homogenization and sufficient coagulation of the proteins during sterilization to give the product a high viscosity or "heavy body" (1, 12, 14). These practical applications are aimed at three fundamental considerations: a reduction in the size of the fat …

Fat Separation In Evaporated Milk Ii. Age-Thinning Of Concentrated, Sterilized Milk, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

During the process of sterilization of evaporated milk there is a gradual increase in the viscosity, or the body of the product. However, there is a reduction in the viscosity especially during the early phase of storage. This loss in viscosity, referred to as age-thinning, continues for a number of months.

Fat Separation In Evaporated Milk I. Homogenization, Separation, And Viscosity Tests, R. B. Maxcy, H. H. Sommer

Department of Food Science and Technology: Faculty Publications

The rising of fat in evaporated milk on prolonged storage will inevitably occur since the density of the fat particles is lower than that of the concentrated milk plasma in which they are suspended. It has been shown that the velocity of rise of individual fat globules in milk plasma is in good agreement with the velocity as predicated by Stokes' law (5). Troy and Sharp (7) also found the velocity of rise of globule clusters in general agreement with this law. Their observations on clusters were less precise, however, because of inherent complications arising from the irregularities in the …

Storage Of Onions

Journal of the Department of Agriculture, Western Australia, Series 3

The importation of onions at high prices during periods of scarcity may be avoided entirely as a result of some successful cool storage experiments recently undertaken by the Vegetable Branch of the Department of Agriculture.

The Effects Of Salt Content And Temperature On Eye Formation In Swiss Cheese, Kenneth B. Creer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The size, shape, and handling of the large swiss cheese wheels have given rise to problems of labor, marketing, and waste in cutting. At the present time, there is a trend to produce a smaller swiss cheese which will enable the manufacturer and marketing agencies to overcome the difficulties in handling the large wheels.