Food Processing Commons^™

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. …

Update On Rapidrise Yeast, Georgia C. Lauritzen Ph. D

Archived Food and Health Publications

Factsheet talks about RapidRise yeast and the benefits to using it.

Varieties Of Cheese, T A. Morris

Bulletins 4000 -

While Cheddar cheese is by far the main type as far as English speaking countries are concerned, it is only one of a large number of varieties of cheese which are becoming more universal in production and consumption. In other than English speaking countries Cheddar cheese is almost unknown and yet the consumption of cheese in some of these countries is very much greater. The naming of cheese types has usually been a result of the use of the name of the place where the cheese was first made. Thus cheeses of similar type but produced in a different locality …

Bitter Pit Control Could Save Export Granny Smiths, S E. Hardisty

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

Western Australian exports of Granny Smith apples are threatened by the incidence of bitter pit. Fortunately treatments which can control this storage disorder, have become available.

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 …

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 …

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 …

Bulletin No 3988 - Farm Beef Butchering, Western Australian Department Of Agriculture

Bulletins - 3000 - 3999

Killing and dressing beef on the farm can considerably reduce costs of meat and be very convenient. However practice is necessary for professional results, and some means of storage of the large quantity of meat is required. In a freezer, each litre of storage space will store about half a kilogram of meat.

Keep standards of hygiene to a very high level to minimise the risk of contracting disease, and refrigerate the meat as soon as possible to avoid food poisoning.

There is always a risk that diseases such as tuberculosis or anthrax could be transmitted if an infected carcass …

Two New Lupins, Department Of Agriculture, Western Australia

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

The Department of Agriculture recently released two new lupin varieties— Marri and Ultra. Marri closely resembles the existing Uniharvest variety, but is resistant to the grey leaf spot disease. Ultra is the first commercial release of a sweet Mediterranean white lupin variety in Australia.

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 …

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.

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).

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 …

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.

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 …

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.

Grape Guards Prove Their Worth, Department Of Agriculture, Western Australia

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

now being packed and protected with "grape guards"—gas releasing generators consisting of chemically treated paper which releases small quantities of sulphur dioxide. Grape guards inserted in unventilated storage boxes are activated by the high humidity in the box to release their sulphur dioxide and prevent decay of the packaged fruit. The guards were developed in the United States two years ago.

Biscuit Wheat In W.A, G H. Jones, J. A. Parish, H. J. Moss

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

Following small scale trials in the production and evaluation of Gluclub wheat in 1970 and 1971, farmers have been asked to produce 20,000 tons of this variety for the 1972/73 season.

The background of this attempt to establish a class of soft or biscuit wheat in world markets is described in this article.

Insignia Lowers Wheat Quality, J A. Parish, H. M. Fisher

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

Farmers in Western Australia have been advised not to plant Insignia wheat because it has poor grain quality. Many farmers want to know why Insignia is considered poor quality and what harm it could do. This article answers these questions and suggests alternative, better quality wheats for all present situations.

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 …

Market Prospects For W.A. Wheat, William John Toms, J. A. Parish

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

WITH the Western Australian wheat industry valued at $100 million per year and subject to production restrictions, can market prospects be improved?

What types of wheat should we produce? Can we increase sales by segregating specific types from the present crop? This article discusses the changes in W.A. wheat production that would be necessary to suit specific markets.

Wheat Quality Surveys In Western Australia, J A. Parish, G. H. Jones

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

SINCE 1956 a number of collaborative wheat quality surveys have been carried out in Western Australia by Co-operative Bulk Handling Co. Ltd. and the Department of Agriculture.

The work was undertaken to provide facts which may be used to determine the possible advantages to this State's wheat industry of alterations in the receival and marketing arrangements.

The various surveys are described in this article.

Barley And Oat Yield Tests In W.A, H M. Fisher

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

BARLEY production has increased sharply over the past two seasons to compensate reduced wheat acreages.

The change over to barley has been supported by the availability of suitable varieties, notably Dampier, and a good demand for West Australian barley overseas.

Planning Home Vegetable Supplies, James P. Fallon

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

PLANNING is important to obtain the best value from growing vegetables at home and many types can be satisfactorily stored for later use to provide a welcome change of diet when they are not generally available.

Whatever is home grown can be picked absolutely fresh and at the best stage for eating, but there is no advantage in growing too much or in growing lines which are plentiful and cheap on the market when yours are ready to pick.

Wheat Yield Tests In W.A, H M. Fisher

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

WHEAT production is the major crop industry in Western Australia so emphasis has been placed on this crop in variety tests.

Over the last 5 years 61 wheat varieties, including 30 named varieties from various sources, have been tested in variety trials.

Dogs, Tapeworms, Cysts : And Soiled Sheep, Department Of Agriculture, Western Australia

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

To protect our export markets it is necessary to meet the required standards and to eliminate as far as possible any sources of cysts, contamination, blemished carcasses or other defects in meat.

Some of these things are beyond the control of the individual farmer, but there are some things he can do to help ensure that the sheep he sends to abattoirs are free of defects which threaten export markets.