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Filtering by: Subject Dairy products Remove constraint Subject: Dairy products Decade 1960-1969 Remove constraint Decade: 1960-1969

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  • The role of dihydroquercetin as an antioxidant for some dairy products

    Creator:
    Rajan, Thillasthanam Seshadri
    Resource Type:
    Dissertation
    Full Text:
    THE HOLS OF MffifDROQUERCECT AS M JETIQXIDAMT FOR SOME DAIRY

  • Studies on transformation in streptococci

    Creator:
    Brown, Willie Claiborne
    Resource Type:
    Masters Thesis
    Full Text:
    mixtures of different strains of bacteria to carry out a particular fermentation, the dairy industry

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
    Full Text:
    interpreting the mass spectra. Thanks is due the American Dairy Association for providing financial support

  • Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

    Creator:
    Vedamuthu, Ebenezer Rajkumar
    Abstract:
    In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...
    Resource Type:
    Dissertation
    Full Text:
    provided the defect, and one, designated as A, tiat yielded high -grade product, were selected for

  • Flavor control in dairy products and beer with special reference to diacetyl

    Creator:
    Pack, Moo Young
    Abstract:
    The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...
    Resource Type:
    Dissertation
    Full Text:
    Flavor Control in Dairy Products and Beer With Special

  • Flavor chemistry of blue cheese

    Creator:
    Anderson, Dale Fredrick
    Abstract:
    Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...
    Resource Type:
    Dissertation
    Full Text:
    flavor chemistry research, namely, to be able to control flavor in a food product. In the case of

  • 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:
    end- product of homofermentative lactic streptococci. Pure lactic acid is odorless and non

  • Flavor chemistry of irradiated milk fat

    Creator:
    Khatri, Lakho Lilaram
    Abstract:
    Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...
    Resource Type:
    Dissertation
    Full Text:
    of dairy products. From the flavor chemistry point of view, milk lipids are very highly

  • 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:
    high-quality product are often dif- ficult to control and incompletely understood. Consequently

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation
    Full Text:
    are due the Kraft Foods Division of National Dairy Products Corporation for their liberal gift of