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Filtering by: Creator Stierwalt, Harrison D. Academic Affiliation Food Science and Technology Subject Milk -- Pasteurization

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

Creator:

Chotyakul, Nattaporn

Abstract:

Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration...

Resource Type:

Dissertation

Full Text:

plastic and Tetra BrikTM containers. In milk stored 14 d at 4ºC in the dark, AA losses ranged 35-83
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:

at 5 months into aging. ... 33! Figure 4. Dendrogram of the hierarchal cluster analysis from the 3-D
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

ScholarsArchive@OSU

Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine

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

Flavor chemistry of irradiated milk fat

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