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Filtering by: Creator Hooft, Emilie E. Committee Member Goddik, Lisbeth

High-throughput Sequencing to Characterize the Microbial Diversity and Functional Properties of Cheese

Creator:

Choi, Jungmin

Abstract:

Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...

Resource Type:

Masters Thesis

Full Text:

highest value within 1.5 times the IQR from the first and third quartiles, respectively. a–e: Letters
Dairy Cattle Nutrition and its Effect on Production, Milk, and Human Health

Creator:

Swanson, Katherine L.

Abstract:

As the world population continues to grow we must look for smarter and more sustainable ways to feed everyone. Milk is the first food humans consume and is a good source of protein, fat, and carbohydrates. The following studies sought to determine the effect of feeding blackberry pomace as a...

Resource Type:

Dissertation