Index Catalog // ScholarsArchive@OSU

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: 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 phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: : _ MOYD W. BODYFELfl/^ Three rapid methods for the estimation of psychrotrophic bacterial counts in

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Creator:: Isaza, Liliana Urrea
Abstract:: 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 and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated...
Resource Type:: Masters Thesis
Full Text:: ii ' ' " w •' 'IT """* ^ ' of/Graduate aahool Dean Date thesis is presented June 3 , 1986

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: Abstract approved: ^ \y /] Floyd W. Body. 1 The effect of reducing sodium chloride in Cheddar cheese

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:: Boni, Magloire C.
Abstract:: Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...
Resource Type:: Masters Thesis
Full Text:: and_Quality_Characteristics of Canned Green Beans. Abstract approved Mr. George W. Varseveld Physical, chemical and

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Creator:: Sayavedra-Soto, Luis Alberto
Abstract:: When sulfur dioxide is used in commercial drying of fruits in combination with low storage temperatures, browning and microbial spoilage can be inhibited. However, the relationship between moisture level, storage temperature, and sulfur dioxide content on the color of dried fruit is not known; therefore the purpose of this research...
Resource Type:: Masters Thesis
Full Text:: APPROVED: Dr. Morris W. Mc/ntgomew When sulfur dioxide is used in commercial drying of fruits in

Extraction and partial characterization of strawberry polyphenol oxidase

Creator:: Wesche Ebeling, Pedro Alfredo E.
Resource Type:: Masters Thesis
Full Text:: Abstract approved: • ' Dr. Morris W. Mont^imery The optimum conditions for the extraction of straw

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: : ^ . ~~ DK Morris W. M^ntgomer^ Polyphenol oxidase (PPO) from d'Anjou pears was purified and some

Effect of maturity on the physical, chemical and sensory properties of frozen peas

Creator:: Olaeta-Coscorroza, Jose A.
Abstract:: Peas (Pisum sativum) are an important constituent in the diet of many people. Peas may be cooked and eaten as green peas shortly after harvest, stored for short periods in the pods, or, after suitable treatment, stored for long periods before consumption. Many factors influence the yield and quality of...
Resource Type:: Masters Thesis
Full Text:: FROZEN PEAS ( Abstract approved: r ^_______ Dr. Morris W. M($nngomery^ Peas (Pisum

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:: Chavasit, Visith
Abstract:: The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...
Resource Type:: Masters Thesis
Full Text:: Flotation Abstract approved: George W. Varseveld The problem in green pea grading system by using

ScholarsArchive@OSU

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Effect of moisture, temperature, and sulfur dioxide on color of dried apples

Extraction and partial characterization of strawberry polyphenol oxidase

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Effect of maturity on the physical, chemical and sensory properties of frozen peas

A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

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