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Articles 1 - 7 of 7
Full-Text Articles in Food Processing
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Measurement Of Conduction, Radiation, And Convection Thermal Energy To Assess Baking Performance In Residential Ovens., Sean Simpson
Electronic Theses and Dissertations
Residential ovens are complicated thermal environments capable of delivering convection, conduction, and radiation heat transfer to food. The amount and mode of heat transfer can change based on the design of the oven cavity, cooling systems, and oven cycle algorithms. Studies have shown that the changes in one heat transfer mode can have an impact on the quality of baked goods. The many variables involved make designing residential ovens a time consuming and costly process. The goal of this study is to adapt thermal energy sensing technology to collect energy data from a residential oven and develop correlations to quality …
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Evaluation Of Welded And Polished Stainless-Steel Surfaces In Supporting Sporeformer Biofilms In Dairy Plants, Taghreed Almalki
Electronic Theses and Dissertations
No abstract provided.
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
Electronic Theses and Dissertations
Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for 16 …
Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock
Evaluation Of Different Probiotic Strains Supplemented In Commercial Broiler Rations And Their Influences On Performance, Yield, And Intestinal Microbiota., Justin M. Glasscock
Electronic Theses and Dissertations
The objective of this study was to evaluate Bacillus megaterium, Bacillus licheniformis, and Bacillus subtilis, as probiotic strains compared to Bacitracin Methylene Disalicylate (BMD) 50 as the antibiotic growth promotor, supplemented in commercial broiler rations and their influences on performance, yield, and intestinal microbiota. This trial was completed as a randomized-block design with 4,800 birds split into 96, 5’x10’ pens, and randomly assigned to one of eight treatment groups. The birds were placed at a stocking density of 1.00 ft2/bird, (50 birds/pen), and reared on used pine shaving for 55 days. Throughout the study, bird …
Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar
Ultrafiltration Of Skim Milk Prior To Cottage Cheese Making, Izhar H. Athar
Electronic Theses and Dissertations
Cottage cheese has the largest sales volume potential of all cultured dairy products in the United States today. Moreover, it can be a highly profitable product if proper control is exercised during its manufacturing (46). Commercial production of cottage cheese utilizes a significant portion of the total fluid milk produced in the U. S.A. After the 1955's, yearly per capita consumption of cottage cheese increased from 1. 7 7 kg (3.9 lb) to a high of 2. 45 kg (5.4 lb) in 1972 (67) . Consumer demand for lower fat dairy products gradually increased, which put more pricing emphasis on …