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Filtering by: Creator Reitz, Stuart R. Remove constraint Creator: Reitz, Stuart R. Advisor Day, E. A. Remove constraint Advisor: Day, E. A.

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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:
    beef fats at doses of 150, 000 r but not at 50, 000 r or 100, 000 r.. Luck and Kuhn (1959

  • 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

  • Lactone precursor in milk fat

    Creator:
    Wyatt, Carolyn Jane
    Resource Type:
    Dissertation
    Full Text:
    formation in nnilk fat: O II H C-O-C-CH -CH -CH -CH-(CH,) -CH_ Q OH ■ ,„n0,- ni-o-e-R, +H7O

  • 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:
    (107) developed a column employing an internal indicator, alphamine red-R, for the separation of

  • 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:
    activated oxygen molecule was believed to react at the double bond to give a compound, / R—O—O—R

  • 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

  • Identification of flavor components of loganberry essence

    Creator:
    Miller, Phillip Harry
    Resource Type:
    Masters Thesis
    Full Text:
    . 381-384), Some DNP-hydraxones w©r© prepared in refluxing pyridin© (12, p. 3131-3138), but because

  • 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