Index Catalog // ScholarsArchive@OSU

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Creator:: Van De Grift, Daria S.
Abstract:: Raw milk microbiome is important to food safety and security. However, understanding the complexities of how the dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating parameters for dairy farmers to use on their farms, each farming environment is unique. What makes the...
Resource Type:: Masters Thesis
Full Text:: . To my last committee member Dr. Lisbeth Goddik, I would not be here today without your investment

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Creator:: Qu, Yunyao
Abstract:: Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released from kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate (WPI). CMP has anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications including glycosylation, phosphorylation and oxidation. However, no previous work...
Resource Type:: Masters Thesis
Full Text:: pandemic. I’m deeply indebted to my thesis committee of Dr. Lisbeth Goddik, Dr. Joy Waite-Cusic and Dr

Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

Creator:: Kornberg, Kaitlyn R.
Abstract:: Mold growth on cheddar-style cheese, though not a food safety issue, causes significant loss to the industry due to consumer rejection. For this reason, it is common for at-risk products, such as cheese shreds, to be coated with the mold inhibitor natamycin. While highly effective at extending shelf-life, preferences for...
Resource Type:: Masters Thesis
Full Text:: also like to thank Dr. Lisbeth Goddik for her personal and professional mentorship, this department

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Creator:: Jensen, Kristen
Abstract:: Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Resource Type:: Masters Thesis

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Creator:: Angima, Gloria
Abstract:: Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Resource Type:: Masters Thesis
Full Text:: . Lisbeth Goddik for her support in my academic career. This project would not be possible without the

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:: University) and provided practical advice about cheese. I am deeply grateful to Dr. Lisbeth Goddik, Head

Identifying Differences in the Release of Bioactive Milk Peptides Across the Intestinal Tract Between Term and Preterm Infants

Creator:: Beverly, Robert L.
Abstract:: Premature birth interrupts the typical development of the human fetus, leaving the infant born with underdeveloped gastrointestinal and immune systems. Preterm infants have reduced stomach acidity, reduced digestive protease activity, more permeable intestinal membranes, impaired innate and adaptive immune response, and poor microbiome development. Due to these factors, preterm infants...
Resource Type:: Dissertation
Full Text:: . Claudia Maier, and Dr. Lisbeth Goddik–for their advice and guidance as I progressed through my doctoral

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Creator:: Ramirez, Sebastian
Abstract:: Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...
Resource Type:: Masters Thesis
Full Text:: . Lisbeth Meunier-Goddik for the opportunity and guidance to pursue opportunities I did not know existed

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Creator:: Letchworth, Christopher A.
Abstract:: Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
Resource Type:: Masters Thesis
Full Text:: thesis committee members: Drs. Lisbeth Goddik, Si Hong Park, and Bill Braunworth. I wish to thank

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

Creator:: Rush, Casey E.
Abstract:: Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
Resource Type:: Masters Thesis
Full Text:: Goddik and Robin Frojen. Lisbeth, you have always believed in me and your support and guidance

ScholarsArchive@OSU

An Investigation of Seasonal Microbiome Changes in Raw Milk from Organic and Conventional Dairy Farms in Oregon

Analysis of Intact Glycomacropeptide Derived from Bovine Kappa-casein in Whey Protein Isolate and Intestinal Digesta

Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese

Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

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

Identifying Differences in the Release of Bioactive Milk Peptides Across the Intestinal Tract Between Term and Preterm Infants

Impact of Butterfat Content and Composition on the Quality of Laminated Pastries

Reduction of Salmonella spp. on In-shell Hazelnuts Using Continuous Steam Blanching and Prevalence of Salmonella spp. on In-shell Oregon Hazelnuts

Rework Practices in the Dairy Industry and Their Potential Contribution to Microbial Spoilage

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