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Filtering by: Contributor advisor sim Day, Edgar Allen Remove constraint Contributor advisor sim: Day, Edgar Allen

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Isolation and determination of the free fatty acids of milk fats

Creator:

Khatri, Lakho Lilaram

Abstract:

The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...

Resource Type:

Masters Thesis
Flavor chemistry of Swiss cheese

Creator:

Langler, James Edward

Abstract:

The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...

Resource Type:

Dissertation
Flavor chemistry of butter culture

Creator:

Lindsay, Robert C.

Abstract:

Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...

Resource Type:

Dissertation
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
Factors influencing methyl ketone formation in milk fat

Creator:

Langler, James Edward

Abstract:

Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and...

Resource Type:

Masters Thesis
Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat

Creator:

Lillard, Dorris Alton

Resource Type:

Masters Thesis

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Academic Affiliation

Food Science and Technology5
Food and Dairy Technology1

Advisor

Day, Edgar Allen6

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1961 to 1966

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Creator

Langler, James Edward2
Khatri, Lakho Lilaram1
Kintner, Judith Ann1
Lillard, Dorris Alton1
Lindsay, Robert C.1

Date

Date range begin – Date range end

Current results range from 1961 to 1966

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Decade

1960-19696

Degree Field

Food Science4
Dairy Technology1
Food and Dairy Technology1

Degree Level

Master's4
Doctoral2

Degree Name

Master of Science (M.S.)4
Doctor of Philosophy (Ph.D.)2

Language

English [eng]6

Non-Academic Affiliation

Oregon State University. Graduate School6

Peer Reviewed

No6

Resource Type

Masters Thesis4
Dissertation2

Rights Statement

Copyright Not Evaluated6

Subject

Milk -- Analysis4
Dairy products -- Analysis2
Butter1
Carbonyl compounds1
Dairy products -- Flavor and odor1
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