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Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis
Full Text:: Master of Science (Name of student) (Degree) 1 (Date) in Food Science presented on (Major

Interrelationships among characteristics of body form and milk production in dairy cattle

Creator:: Ufford, Glen Raymond
Abstract:: Evaluations of body form and measures of milk production were recorded for 188 Holstein lactations and 77 Jersey lactations in the Oregon State University Dairy Herds. Components of body form included general appearance, dairy character, body capacity, and mammary system and 34 sub-components of these four traits plus body weight...
Resource Type:: Masters Thesis
Full Text:: Science (Name of student) (Degree) in Animal Science (Dairy Production) presented on September 8, 1969

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: fulfillment of the requirements for the degree of MASTER OF SCIENCE June 1966 APPROVED: T r

Radiation pasteurized shrimp and crabmeat

Creator:: Scholz, Dorothy June
Resource Type:: Masters Thesis
Full Text:: the degree of MASTER OF SCIENCE June 1961 APPROVED: Associate Professor of Food and Dairy

Performance of dairy cattle under two feeding regimes, dry lot and irrigated pasture

Creator:: Kyeyune-Sendagi, Aloysius Lloyd
Abstract:: Four experiments were conducted (1961-1964) for the primary purpose of studying the milk and milk constituent yields of dairy cows under dry lot and pasture systems of management. The secondary purpose was to compare the health and breeding performance of cows under these two systems. Ninety-eight cows of the Holstein...
Resource Type:: Masters Thesis
Full Text:: . S. (Name of student) (Degree) in Animal Science (Dairy Production) presented on January 9, 1968

Isolation and determination of the free fatty acids of milk fats

Creator:: Khatri, Lakho Lilaram
Abstract:: The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...
Resource Type:: Masters Thesis
Full Text:: the degree of MASTER OF SCIENCE June 1963 APPROVED: Associate Professor^eif Food Science

Identification of flavor components of loganberry essence

Creator:: Miller, Phillip Harry
Resource Type:: Masters Thesis

Gas chromatography of fermentation products of different yeast strains

Creator:: Orser, Robert Eugene
Abstract:: Many different strains of yeast have been isolated from the natural microflora on fruits. It has been known for some time that these strains of yeast have distinct fermentation characteristics and, when used in the production of wine, impart these characteristics to the wine. These characteristics may be evidenced in...
Resource Type:: Masters Thesis
Full Text:: partial fulfillment of the requirements for the degree of MASTER OF SCIENCE August 1964

Metabolism of aroma bacteria as related to diacetyl production

Creator:: Brown, Ruth Elaine
Abstract:: Factors influencing diacetyl production by the aroma bacteria Leuconostoc citrovorum and Streptococcus diacetilactis were investigated. When grown in association with lactic streptococci, L. citrovorum strain 91404 decreased in cell numbers from 10⁸ to 10⁶ over two weeks of daily subculturing in sterile non-fat milk incubated at 21°C. The ability to...
Resource Type:: Masters Thesis
Full Text:: Master of Science June 1968 APPROVED: Professor of Microbiology in charge of major Chairman of

Dealcoholization and concentration of fermented fruit juices

Creator:: El-Miladi, Samir Salem
Abstract:: It has long been recognized that fermented food products possess a characteristic but pleasant flavor. The use of such foods, however, has been limited by the presence of ethanol. Thus the objective of this research was to investigate the possibility of producing non-alcoholic fermented juice concentrates. Three varieties of juices,...
Resource Type:: Masters Thesis
Full Text:: MASTER OF SCIENCE June 1966 APPROVED: Associate Professor & Fof^d Science and Technology In

ScholarsArchive@OSU

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Interrelationships among characteristics of body form and milk production in dairy cattle

Actaldehyde production and utilization by lactic cultures

Radiation pasteurized shrimp and crabmeat

Performance of dairy cattle under two feeding regimes, dry lot and irrigated pasture

Isolation and determination of the free fatty acids of milk fats

Identification of flavor components of loganberry essence

Gas chromatography of fermentation products of different yeast strains

Metabolism of aroma bacteria as related to diacetyl production

Dealcoholization and concentration of fermented fruit juices

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