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  • Oxidative degradation of Beta-carotene

    Creator:
    Chiba, Naoki
    Abstract:
    The role of beta-carotene degradations in the development of off-flavors in milk and milk products has not been established. The purpose of this investigation was to study the oxidation of beta-carotene and to identify volatile compounds arising from autoxidizing beta-carotene. Pure cyrstalline beta-carotene, mixed with Celite to accelerate oxidation, was...
    Resource Type:
    Masters Thesis

  • Lactic streptococci and the fruity flavor defect of cheddar cheese

    Creator:
    Bodyfelt, F. W.
    Abstract:
    The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
    Resource Type:
    Masters Thesis