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  • The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

    Creator:
    Bills, Donald D.
    Abstract:
    During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....
    Resource Type:
    Dissertation
    Full Text:
    would also like to express my gratitude to the members of my Program Committee: Dr. M. W

  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    : Dr. M. W. Montgomery, Dr. F. T. Bond and Dr. D. L. MacDonald; who contributed their

  • Variation of sugars and acids during ripening of pears and in the production and storage of pear concentrate

    Creator:
    Akhavan, Iradj
    Abstract:
    Two methods of separating sugars and acids of Bartlett pears were compared to decide upon a working method for later studies involving identification and quantitation of sugars and acids during ripening of pears and in the production and storage of pear concentrate. The first method involved precipitation of acids with...
    Resource Type:
    Dissertation
    Full Text:
    committee, Georgene V. Barte, Dr. M. W. Montgomery, Dr. H. D. Reese, and Dr. H. W

  • A comparison of taste responses in pygmy goats, normal goats, sheep and cattle

    Creator:
    Goatcher, William Donald
    Abstract:
    This study involved the use of the two-choice preference test to determine the taste responses of eight, each, of pygmy goats, normal goats, sheep and cattle to ascending concentrations of sucrose (Suc), sodium chloride (NaC1), acetic acid (HAc) and quinine hydrochloride (QHCI). In addition, sheep and cattle were tested at...
    Resource Type:
    Dissertation
    Full Text:
    P. H. Weswig, A. T, Ralston, G. H. Arscott and M. W, Montgomery for their efforts in acting as