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Filtering by: Subject Dairy products -- Contamination Committee Member Bodyfelt, F. W. (Floyd W.), 1937-

Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

Creator:

Al-Zoreky, Nageb

Abstract:

Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...

Resource Type:

Dissertation

Full Text:

, J. R., and C. H. White. 1986. Assessment of dairy product quality and potential shelf-life. A
Consumer and descriptive panel analysis of commercial yogurts

Creator:

Barnes, Debbie L.

Abstract:

A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...

Resource Type:

Masters Thesis

Full Text:

analyzing the yogurts for sugar content using the HPLC, and the Western Dairy Foods Research Center for
Time-temperature effects on Cheddar cheese ripening : an interpretation of microbial, chemical and sensory changes

Creator:

Bouzas, Jorge

Resource Type:

Dissertation

Full Text:

invaluable help during the duration of this study. The financial support from the Western Dairy Foods