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Filtering by: Creator Day, Michelle A. Remove constraint Creator: Day, Michelle A. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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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:
    express his gratitude to Dr. E. A. Day for his helpful suggestions and guidance throughout the

  • Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

    Creator:
    Arnold, Roy Gary
    Abstract:
    Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts...
    Resource Type:
    Masters Thesis
    Full Text:
    ACKNOWLEDGEMENTS The author wishes to acknowledge Dr. E. A. Day for his help- ful suggestions and encouragement

  • Actaldehyde production and utilization by lactic cultures

    Creator:
    Keenan, Thomas William
    Abstract:
    Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
    Resource Type:
    Masters Thesis
    Full Text:
    the guidance and encouragement given me by Drs. E. A. Day and R. C. Lindsay throughout the

  • 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:
    , 1966 Typed by Opal Grossnicklaus ACKNOWLEDGMEN TS I would like to thank Dr. E. A. Day

  • Flavor chemistry of blue cheese

    Creator:
    Anderson, Dale Fredrick
    Abstract:
    Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
    Resource Type:
    Dissertation
    Full Text:
    outlined by Morgan and Day (1965). The 24 chromatograph column used had a three inch U-shaped

  • The autoxidative degradation of some secondary products of autoxidizing lipids

    Creator:
    Lillard, Dorris Alton
    Abstract:
    Food lipid systems are very complex and so is oxidative degradation that render them unpalatable for human consumption. The significance of lipid degradation and the key reactions involved have been thoroughly studied and are well understood today. This is not true, however, of the secondary products of the autoxidation reactions....
    Resource Type:
    Dissertation
    Full Text:
    Dr. E. A. Day, Associate Professor of Food Science and Technology, for his helpful sugges

  • 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:
    . A. Day for his inspir- ation, guidance and always willing assistance throughout this inves

  • An investigation of the carbonyl compounds in gamma irradiated milk fat

    Creator:
    Papaioannou, Stamatios Evangelos
    Resource Type:
    Masters Thesis
    Full Text:
    ACKNOWLEDGMENT The author wishes to express his sincere appreciation to Dr. E. A. Day, Associate

  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    4, 1966 Typed by Gail Dailey ACKNOWLEDGMENTS I -would like to thank Dr. E. A. Day for his

  • Studies of the major free fatty acids in milk

    Creator:
    Kintner, Judith Ann
    Abstract:
    The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in normal, heated, and rancid milk and milk fractions The method consists of extracting the...
    Resource Type:
    Masters Thesis
    Full Text:
    isolated from the extract and methylated by using the one-step procedure of Bills, Khatri and Day. A