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Filtering by: Subject Dairy products -- Contamination Advisor Sandine, W. E.

Studies on transformation in streptococci

Creator:

Brown, Willie Claiborne

Resource Type:

Masters Thesis

Full Text:

mixtures of different strains of bacteria to carry out a particular fermentation, the dairy industry
Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

Creator:

Vedamuthu, Ebenezer Rajkumar

Abstract:

In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...

Resource Type:

Dissertation

Full Text:

provided the defect, and one, designated as A, tiat yielded high -grade product, were selected for
Flavor control in dairy products and beer with special reference to diacetyl

Creator:

Pack, Moo Young

Abstract:

The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...

Resource Type:

Dissertation

Full Text:

Flavor Control in Dairy Products and Beer With Special