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Filtering by: Creator Helfand, Stuart C. Remove constraint Creator: Helfand, Stuart C. Advisor Day, E. A. Remove constraint Advisor: Day, E. A. Degree Name Doctor of Philosophy (Ph.D.) Remove constraint Degree Name: Doctor of Philosophy (Ph.D.)

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  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    Ph. D. (Degree) in Food Science presented on /Yo V C tr) p^L r P- ; / f6~7 (Major) (Date

  • 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:
    column and paper chromatographic methods in irradiated milk fat include: C. through C _, C

  • 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:
    concentration of the C,i C.c, C_, CQ, and C. methyl ketones in the fat of Blue and Roquefort cheese

  • 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:
    a species. The mixed-strain cultures were designated A, B, and C. Cultures B and C had

  • 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:
    during the autoxidation of non-2-enal and hepta-2, 4-dienal at 45<>C. 55 2 Rate of oxygen uptake

  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    hydroxy triglyceride. Hydrolysis of this fraction at 140 C for 30 minutes in a sealed vial produced