Food Processing Commons^™

Reduction Of Sodium Nitrite And Sodium Chloride In A Cured Meat Product By Using Acid Development To Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10⁸ cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated …

Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.

Addition of calcium …

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 …

Microstructure And Rheology Of Process Cheese, Abdelaziz Hassan Rayan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four batches of pasteurized process cheese were prepared from the same Cheddar cheese by cooking to 82C in the presence of sodium citrate, disodium phosphate, tetrasodium pyrophosphate or sodium aluminum phosphate. Each batch contained the same moisture (40.6%) and emulsifying salt concentration (2.5%). The process cheese was sampled for microstructural and rheological examination after 0, 5, 10, 20 and 40 min in the cooker at 82C.

Even though each emulsifying salt affected the physical properties of the process cheese differently, the cheese generally became firmer, stiffer, more elastic and less meltable as cooking time increased from 0 to 40 min. …

The Sensory Evaluation Of Food Products Made With Varying Levels Of Sucrose And Fructose And Of Threshold Measurements Of Individuals With Diabetes Mellitus, Sherrie Lynn Hardy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relative sweetness, flavor, texture and overall acceptance of sucrose and fructose was determined at various sugar levels in sugar cookies, white cake, vanilla pudding and lemonade. Because of the reported increased sweetness of fructose and its increased tolerance in individuals with diabetes mellitus, the study was designed to investigate the possibility of fructose as an alternative sweetener.

Taste panel members were used to evaluate the products. All products were served in duplicate and only data from those judges who had sampled both replications were used for the statistical analysis. Each product was prepared at 100%, 50% and 25% of …

A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A process which incorporates whey sol ids, primarily protein, into cheese to increase cheese yield and eliminate whey handling problems was evaluated. Whey was concentrated by ultrafiltration to levels of 9.8 to 20.3 percent total solids (4.3 to 7.1 percent protein), heated at 70 C for 30 minutes and added to cheese milk with the coagulating enzyme.

Increase in cheese yield, on the basis of 39 percent moisture, for 10 pairs of samples was 4.0 ± 2.8 (S.D.) percent. This increase was significant at alpha less than 0.001. Moisture and protein content increased while fat content decreased. Setting time and …

The Iron Bioavailability Of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two separate experiments were used to investigate iron bioavailability of mechanically-deboned meats using hemoglobin regeneration to measure iron utilization. In both studies, male weanling rats were made anemic by bleeding and being fed a low-iron diet. Experimental diets were control fed to the animals and final hemoglobin concentrations were recorded. Animals were sacrificed and liver iron concentrations determined. The first experiment measured the iron bioavailability of mechanically-deboned and hand-deboned beef plate was better utilized by rats than the iron from mechanically- deboned shank and mechanically-deboned plate. The effect of lipid source and level on iron bioavailability of mechanically-deboned turkey meat …

Mechanical Desinewing Of Meat, Kamchorn Tantikarnjathep

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of mechanical desinewing on yield, proximate analyses and connective tissue content of pork and beef have been examined and its influence on the appearance and palatability of cooked salami was evaluated. Mechanical desinewing removed approximately half of the connective tissue and reduced the tendency for formation of gelatin pockets in cooked salami. Yields from the desinewer ranged from 71 to 87 percent, however, cooking yield defined as cooked weight divided by uncooked weight from the desinewed salami were 6 to 7 percent higher than from the nondesinewed salami. For both the beef and pork there was no significant …

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 …

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).

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 …

A Procedure For Measuring Residual Rennin Activity In Whey And Curd From Freshly Coagulated Milk, Jorge Reyes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A procedure was developed for measuring residual rennin activity in curd extracts and whey. A sensitive substrate at pH 5.8 was prepared by mixing 6 grams of low-heat nonfat dry milk in 500 milliliters buffer containing 0.05 molar cacodylic acid, 0.02 molar calcium chloride, and 0.012 molar triethanolamine, and storing it at 2 degrees centigrade for 18 hours. Two milliliters of whey or curd extract were inoculated into 25 milliliters of substrate at 30 degrees centigrade. The coagulation time was measured and compared to that induced by 2 milliliters of a known rennin concentration added at the same time to …

Survival And Distribution Of Rennin During Cheddar Cheese Manufacture, John Ta-Chuang Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Residual rennin in cheese whey and curd was measured by using a special sensitive substrate. The substrate was made by reconstituting 6 g NDM in 500 ml of buffer containing 0.2 M CaCl₂, 0.5 M cacodylic acid and 0.2 M triethanolamine at pH 5.7. Cheese curd was blended into a 1:7 slurry (1 part curd, 7 parts water), and 1.67% sodium chloride was added to the whey and slurry to liberate residual rennin from casein. The residual rennin in cheese whey and slurry were determined simultaneously with an identical sample containing known rennin activity. Samples with known activity …

Development Of A Low-Fat Spread, Clair L. Hicks

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A stable low-fat water-in-oil emulsion was satisfactorily prepared from milk-fat under laboratory conditions. The best product contained 40 per cent fat, 56.8-57.3 per cent water, 0.8 per cent sodium carboxymethyl cellulose, 0.7-1.2 per cent milk solids-non-fat, and 1.2 percent salt. The spread was prepared equally well from butter or high test cream. When the product was made from cream (containing 74 per cent milk-fat) it was necessary to convert most of the globular fat to free fat prior to forming an emulsion. Globular fat in cream was successfully changed to free fat by homogenization at 2500 pounds per square inch …

The Influence Of Hot Brine On The Calcium Content, Score, And Physical Properties Of Low-Fat, Cheddar-Like Cheese, Robert V. Ogden

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

When acid development in a vat of cheese is arrested, it is referred to as a "dead" vat. The cheese from this vat may be salvaged by use of the hot brine method of treatment. Hot brine treated cheese, although lacking the desired acid development, is a reasonably acceptable product, having the desired characteristics of …

Effects Of Dehydration Processes With Special Reference To Microwave Irradiation On Selected Biochemical And Physical Changes In Apples (Pyrus Malus), Fredoon Shahin Nury

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Many innovations have been attempted to shorten drying time or improve dehydration techniques for foods. Despite the recent advances in science and technology the bulk of dried fruit production throughout the world, over 1 1/2 billion tons (dry basis), is prepared by the energy of the sun (Copley and Van Arsdel, 1964). However, other techniques and processes for food dehydration and preservation are occupying more prominent positions in the overall production of dehydrated foods, particularly in the more advanced countries. Economics notwithstanding, it is readily apparent that dehydration as compared to sun-drying offers at least two main advantages. It is …

Comparative Effects Of Dehydration Processes On Physico-Chemical Changes In Fruits, Chang Yong Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Drying with the help of sun and wind is one of the oldest methods of food preservation known to man, but artificial drying, or dehydration, has been developed and used extensively only during the last two decades. The problem in dehydration is that the water content must be decreased sufficiently to maintain the stability of the product by retarding the rates of deteriorative biochemical, microbiological, and enzymatic reactions during subsequent storage. At the same time irreversible changes should not be brought about.

A Workshop Plan For Food Service Supervisors In Seventh-Day Adventist Institutions In Mexico, Marian Anne Fedak

Loma Linda University Electronic Theses, Dissertations & Projects

It is desirable in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service supervisors in Seventh-day Adventist institutions in Mexico has been available. The plan for a two week workshop for food service supervisors was thus developed as a step toward meeting this need.

Principles on techniques of conducting workshops have been discussed.

An investigation was made into Mexican agricultural trends, food habits and nutritional status to present information …

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 …

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.

Pasteurized Versus Raw Milk In Brick Cheese-Making, Z. Doyle Roundy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The prime object of the work undertaken in the present study has been done with the view of determining whether or not the quality and yield of brick cheese may be improved by pasteurizing the milk from which the cheese is made. An effort should be made to put brick cheese-making on a more scientific basis and at the same time produce cheese of better and more uniform quality. Since milk, containing large numbers of undesirable microorganisms thus causing objectionable flavors and odors in dairy products, is frequently delivered to cheese factories to be processed, pasteurization seems to be one …