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Browsing by Author "Bodyfelt, F. W. (Floyd W.), 1937-"
Now showing items 1-20 of 27
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Barnes, Debbie L. (1990-11-20)A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was coll ...
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Al-Zoreky, Nageb (1992-08-27)Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. ...
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Yang, Chang-su (1971-07-27)Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde produc ...
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Clark, Max Gregory (1980-06-06)
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VanDeRiet, Shirley J. (1985-04-11)A sample of 243 Willamette Valley households participated in personal interviews and kept 7-day records of all foods brought into the household but not consumed by human household members. Their reason for discarding ...
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Oregon State University. Extension Service; Gamroth, M. J. (Michael J.); Bodyfelt, F. W. (Floyd W.), 1937- (Corvallis, Or. : Extension Service, Oregon State University, 1990-04-01)Bacteria use milk nutrients that remain on your dairy equipment to grow and multiply between milkings. The most important step in reaching top milk quality is to remove all milk residues (or “soil”) after each milking.
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Meer, Ralph R. (1987-08-07)Heat resistant sporeforming psychrotrophic bacteria were isolated from raw milk samples from 59 Grade A farms in Oregon. Forty-nine of the 59 (83%) raw milk samples in this survey contained sporeforming psychrotrophic ...
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Wu, Yawen (2004-03-19)Lysozyme is a natural antimicrobial agent that is effective against many food spoilage and pathogenic microorganisms by disintegrating their cell walls. Immobilization of lysozyme has attractive applications for use in ...
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Thunell, Randall Kirk (1982-11-04)Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon pha ...
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Bodyfelt, F. W. (Floyd W.), 1937- (1967-05-10)The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter ...
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Oregon State University. Extension Service.; Bodyfelt, F. W. (Floyd W.), 1937- (Corvallis, Or. : Extension Service, Oregon State University, 1980)
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Oregon State University. Extension Service.; Bodyfelt, F. W. (Floyd W.), 1937- (Corvallis, Or. : Extension Service, Oregon State University, 1975-06)
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Oregon State University. Extension Service.; Bodyfelt, F. W. (Floyd W.), 1937- (Corvallis, Or. : Extension Service, Oregon State University, 1975)
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Al-Zoreky, Nageb (1988-07-05)Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) ...
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Gangwer, Michael I.; Hansen, D. E. (Donald E.); Bodyfelt, F. W. (Floyd W.), 1937-; Oregon State University. Extension Service; Washington State University. Cooperative Extension; University of Idaho. Cooperative Extension System; United States. Dept. of Agriculture; Pacific Northwest Cooperative Extension ([Corvallis, Or.] : Oregon State University Extension Service ; [Olympia, Wash.] : Washington State University Cooperative Extension ; [Moscow, Idaho] : University of Idaho Cooperative Extension System ; [Washington, D.C.] : U.S. Dept. of Agriculture, 1994-01)The public expects and deserves a safe food supply. This includes food free of antibiotic residues. Congress has empowered the Food and Drug Administration (FDA) to examine and closely monitor the use of animal dr ...
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Adams, H. P. (Holyoke Purinton), 1922-; Bodyfelt, F. W. (Floyd W.), 1937-; Gamroth, M. J. (Michael J.); Oregon State University. Extension Service (Corvallis, Or. : Extension Service, Oregon State University, 2010-09)Discusses how to choose the best type of animal for your needs and briefly mentions issues related to feeding and breeding. Provides information on safely using milk, either fresh or in butter, yogurt, or animal feed.
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Oregon State University. Extension Service.; Adams, H. P. (Holyoke Purinton), 1922-; Bodyfelt, F. W. (Floyd W.), 1937-; Gamroth, M. J. (Michael J.) (Corvallis, Or. : Extension Service, Oregon State University, 1996)People living in the suburbs and owning a small acreage often select dairy cattle or dairy goats as a means of harvesting and using their forage. Milk production can reduce the family grocery bill. Goats, especially ...
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Oregon State University. Extension Service; Washington State University. Cooperative Extension Service; University of Idaho. Extension Service; Pacific Northwest Cooperative Extension; Peterson, K. J.; Bodyfelt, F. W. (Floyd W.), 1937- (Pullman, Wash. : Washington State University, Cooperative Extension Service, 1965-06)
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Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method Feijoo, Sergio C. (1991-01-09)A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatmen ...
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Isaza, Liliana Urrea (1986-06-03)Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical ...
Now showing items 1-20 of 27
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