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Creator:: Jensen, Kristen
Abstract:: Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Resource Type:: Masters Thesis
Full Text:: ..................................................................................... 4 1.4.1 Sources of Fungal Contamination ................................................... 5

Creator:: Struthers, Barbara Oft
Abstract:: The cyclopropene fatty acids, sterculic and malvalic, occur naturally in a major food lipid, cottonseed oil, and have been implicated in several physiological disorders. Rainbow trout in this study were fed semipurified diets containing 200 or 300 ppm methyl sterculate, and the effects on hepatic lipid and glycogen levels, lipid...
Resource Type:: Dissertation
Full Text:: FofcfiiyS -t~r* cience in charge of maj or of H^ad of Department of FoM Science and Technology Dean

Creator:: Kornberg, Kaitlyn R.
Abstract:: Mold growth on cheddar-style cheese, though not a food safety issue, causes significant loss to the industry due to consumer rejection. For this reason, it is common for at-risk products, such as cheese shreds, to be coated with the mold inhibitor natamycin. While highly effective at extending shelf-life, preferences for...
Resource Type:: Masters Thesis
Full Text:: ” .......................................................................... 40 TABLE OF CONTENTS (Continued) 4 Results

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:: ....................................................................................................................... 4 2.2 Introduction

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