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  • Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis

    Creator:
    Patel, Dilip
    Abstract:
    Mycobacterium avium subsp. paratuberculosis (MAP) is a cause of Johne's disease (JD) in cattle and other ruminants. MAP infection in the bovine host is not well characterized. It is assumed that crossing the bovine intestinal mucosa is important for MAP to establish infection. MAP's ability to infect bovine epithelial cells...
    Resource Type:
    Dissertation
    Full Text:
    major professor, Dr. Lisbeth Meunier-Goddik for accepting me into the graduate program. I am thankful

  • A business feasibility tool for artisan cheese operation start-up

    Creator:
    Bouma, Andrea
    Abstract:
    The objective of this study was to develop a decision making tool to determine economic feasibility of artisan cheese operations. A survey of current Oregon artisan cheese companies was used to gain knowledge of the fixed and variable costs associated with cheese production and business start-up. The data from this...
    Resource Type:
    Masters Thesis
    Full Text:
    Lisbeth Meunier-Goddik The objective of this study was to develop a decision making tool to

  • Effect of whey concentrate crystallization parameters on lactose crystal forms

    Creator:
    Nonnemacher, Melissa L.
    Abstract:
    Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
    Resource Type:
    Masters Thesis
    Full Text:
    for Privacy vi ACKNOWLEDGEMENTS I would like to thank my advisor, Dr. Lisbeth Goddik, and

  • Aroma compounds in sweet dry whey

    Creator:
    Mahajan, Shilpa S.
    Abstract:
    The objective of this study was to identify aroma volatiles in sweet whey powder. Volatiles were isolated by solvent extraction and solvent assisted flavor evaporation. Fractionation was followed to separate acidic volatiles from nonacidic volatiles. Gas chromatography/olfactometry and gas chromatography-mass spectrometry were used for the identification ofaroma compounds. Osme methodology...
    Resource Type:
    Masters Thesis
    Full Text:
    take this opportunity to express my deepest gratitude towards my major professors, Dr. Lisbeth Goddik

  • Data Mining in Food Science Research and Technical Functionality of Wheat Straw-Derived Fibers

    Creator:
    Karaarslan Urhan, Tuba
    Abstract:
    This dissertation focused on data mining in food science research and on the technical functional properties of wheat straw-derived biorefinery-byproduct fiber preparations as related to potential applications as food ingredients. This first study evaluated the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase...
    Resource Type:
    Dissertation
    Full Text:
    gratitude to my co-advisor major advisor, Dr. Lisbeth M. Goddik for her encouragement and guidance

  • Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

    Creator:
    Darchuk, Emily
    Abstract:
    Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: ______________________________________________________ Lisbeth Goddik Hauling is a critical

  • Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

    Creator:
    Turbes, Gregory S.
    Abstract:
    The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Lisbeth Goddik The concept of terroir is commonly used as marketing tool to highlight

  • Light Backscatter: Shedding New Light on Milk Coagulation

    Creator:
    Miller, Rachel A.
    Abstract:
    Milk collected from individual cows (n= 31) was centrifuged to equalize fat composition and was tested during chymosin-induced coagulation to compare the influences of somatic cell level, breed, parity, protein composition, and lactation stage on coagulation rate. Coagulation rate was determined using diffuse reflectance. Pearson correlation coefficients were calculated for...
    Resource Type:
    Honors College Thesis
    Full Text:
    : Lisbeth Goddik Milk collected from individual cows (n= 31) was centrifuged to equalize fat composition

  • A guide to the fermentation and distillation of whey for potable spirit production

    Creator:
    Risner, Derrick
    Abstract:
    Whey is co-product of cheese production and is produced at 9:1 whey to cheese ratio. Whey is broadly classified into two types, sweet and acid whey. Large cheese manufacturers have developed whey processing techniques to convert sweet whey into value added products such as protein powders and emulsifiers. Acid whey...
    Resource Type:
    Masters Thesis
    Full Text:
    white whiskey Derrick Risner*, Avi Shayevitz*, Karl Haapala†, Lisbeth Meunier-Goddik*, Paul Hughes*1

  • Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

    Creator:
    Sandra
    Abstract:
    A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
    Resource Type:
    Masters Thesis
    Full Text:
    appreciation to Professor Lisbeth Goddik and Dr. Marlene A. Stanford for their assistance in the preparation