Index Catalog // ScholarsArchive@OSU

Creator:: Meer, Ralph R.
Abstract:: Heat resistant sporeforming psychrotrophic bacteria were isolated from raw milk samples from 59 Grade A farms in Oregon. Forty-nine of the 59 (83%) raw milk samples in this survey contained sporeforming psychrotrophic bacteria; isolates from twenty-four (40%) of the samples exhibited proteolytic properties. Populations of sporeforming psychrotrophic bacteria ranged from...
Resource Type:: Masters Thesis
Full Text:: thanks are expressed to both Dr. Margy Woodburn, Department of Foods and Nutrition, and Floyd

Creator:: Feijoo, Sergio C.
Abstract:: A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatment conditions of raw milk samples, trials that involved a combination of different temperatures and times were evaluated....
Resource Type:: Masters Thesis
Full Text:: approved: w „ ^ \^ Floyd W. BodjtMt A casein agar diffusion method was developed to detect

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:: advisor, Professor Floyd W. Bodyfelt for his assistance during the course of this study. I would

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: W. Bodyfelt and Professor William E. Sandine for their assistance during the course of this study

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

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