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A method for the determination of the free fatty acids of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the...
Resource Type:: Masters Thesis
Full Text:: reported by Hiscox and Harrison (44, p. 215-226). They reported that steam distillation does

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:: Bills, Donald D.
Abstract:: During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
Resource Type:: Dissertation
Full Text:: . D. in Food Science (Name) (Degree) (Major) Date thesis is presented February 18, 1966

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Creator:: Banks, Kenneth A.
Abstract:: Pesticide chemists have recognized since the 1940's that ultraviolet light was deleterious to the insecticidal properties of certain compounds. However, it has been only within the last 15 years that a number of photodecomposition products of the chlorinated hydrocarbon insecticides have been isolated and identified. The degradation of insecticides by...
Resource Type:: Capstone Project
Full Text:: ), (D), and (E) have been reported by Roburn (1963). Harrison §t_§l (1967) reported the formation of

Lactic streptococci and the fruity flavor defect of cheddar cheese

Creator:: Bodyfelt, F. W.
Abstract:: 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. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
Resource Type:: Masters Thesis
Full Text:: extended to me by Drs. E. A. Day, R. C. Lindsay, D. D. Bills and W. E. Sandine during the

Some carboxylic esterases of the pea (Pisum sativum L.)

Creator:: Norgaard, Marida Jane
Abstract:: Although esterases have been reported in peas, their properties have not been studied. The purpose of this investigation was to determine the substrate and inhibitor specificity of the esterases present in a water extract of lyophilized peas, and to determine if pea esterases could be classified according to the criteria...
Resource Type:: Masters Thesis
Full Text:: encouragement and to Dr. William D. Davidson for his helpful suggestions in the preparation of this manu

Recovery of Escherichia coli from freeze dried model systems

Creator:: Hirway, Sumesh Chandra
Resource Type:: Masters Thesis
Full Text:: . Harrison (1956) believes the unsolidified solute to be highly involved in death of bacteria during

Chemistry of fruity flavors produced by Pseudomonas fragi

Creator:: Reddy, Mallangi Chandra Sekhara
Resource Type:: Dissertation
Full Text:: the Ph. D. (Name) (Degree) in Food Science presented on \JlJJjfi^,j^r Qj J ) QlpSf (Major

Flavor chemistry of irradiated milk fat

Creator:: Khatri, Lakho Lilaram
Abstract:: Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
Resource Type:: Dissertation
Full Text:: the Ph. D. in Food Technology (Name) (Degree) (Major) Date thesis is presented

Factors influencing methyl ketone formation in milk fat

Creator:: Langler, James Edward
Abstract:: Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and...
Resource Type:: Masters Thesis
Full Text:: pyrex glass (1.8 cm i. d. - 2. 5 cm o. d. x 16 cm) with a length of thick walled pyrex tubing (0. 2

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

Creator:: Mohasseb, Zeinab Shehata
Abstract:: The purposes for which the fractionation of proteins are carried out are quite varied and manyfold. However, one of the more important reasons is that of determining the nature and the extent of autolysis or proteolysis on the bovine muscle proteins during post mortem aging. Hence, the development of a...
Resource Type:: Dissertation
Full Text:: Ph. D. in Food Technolo (Name) (Degree) (Major) Date thesis is presented May 15

ScholarsArchive@OSU

A method for the determination of the free fatty acids of Cheddar cheese

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

The effect of irradiation with ultraviolet light on chlorinated hydrocarbon insecticides : a review

Lactic streptococci and the fruity flavor defect of cheddar cheese

Some carboxylic esterases of the pea (Pisum sativum L.)

Recovery of Escherichia coli from freeze dried model systems

Chemistry of fruity flavors produced by Pseudomonas fragi

Flavor chemistry of irradiated milk fat

Factors influencing methyl ketone formation in milk fat

Fractionation of bovine muscle proteins by cellulose ion exchange chromatography

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