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Filtering by: Contributor Waite-Cusic, Joy Remove constraint Contributor: Waite-Cusic, Joy Committee Member Penner, Michael Remove constraint Committee Member: Penner, Michael Rights Statement In Copyright Remove constraint Rights Statement: In Copyright

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  • Validation of Baking to Reduce Coliform Counts and Salmonella in Cookie Dough

    Creator:
    Wilson, Julia M.
    Abstract:
    This study aimed to determine the efficacy of baking to reduce bacterial populations (an unknown contaminant or Salmonella) in cookie dough. Baking conditions (time and temperature parameters) were selected based on conditions commonly used in industry. The first study (Chapter 2), “Baking as Validation for Control of Coliform Counts in...
    Resource Type:
    Honors College Thesis
    Full Text:
    :_____________________________________________________ Joy Waite-Cusic This study aimed to determine the efficacy of baking to reduce bacterial

  • Investigating Potential Environmental Sources for Coliforms in Cheddar Cheese Production

    Creator:
    Selover, Brandon J.
    Abstract:
    The production of Cheddar cheese is a complex process with multiple potential sources of undesirable bacteria, including those that have negative impacts on product quality (spoilage organisms) and those that are used to evaluate sanitary conditions in the production environment (indicator organisms). The dairy industry commonly uses coliform bacteria as...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Joy Waite-Cusic The production of Cheddar cheese is a complex process with multiple

  • Characterization of Spoilage Events on Flavored Milk Products by Paenibacillus odorifer

    Creator:
    Torres, Alejandro
    Abstract:
    Flavored milk is a growing category for dairy products; however, it is a perishable product that is subject to microbial spoilage which can lead to a negative consumer experience and lead to lost sales. Flavored milk processors communicated unique spoilage events related to their products, including color loss of strawberry...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Joy Waite-Cusic Flavored milk is a growing category for dairy products; however, it is a

  • Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the Consequences for Wine Aroma

    Creator:
    Johnson, Jared D.
    Abstract:
    Pre-fermentation cold soak is a winemaking technique used to alter the color, mouthfeel, and aroma of red wine. While it is still debated what impact cold soak has on these wine quality parameters, current thoughts are that resident yeast populations found in fresh grape must play a role in altering...
    Resource Type:
    Masters Thesis
    Full Text:
    sources of mentorship and recourse include, Dr. Michael Penner, Dr. Elizabeth Tomasino, Dr. Joy Waite

  • Investigating Hop Enzymes

    Creator:
    Kirkpatrick, Kaylyn R.
    Abstract:
    According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
    Resource Type:
    Masters Thesis
    Full Text:
    faculty in the FST department, especially Joy Waite-Cusic, Elizabeth Tomasino, and Lisbeth Goddik, my