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Characterization of Milk Hauling Practices and Their Impact on Raw Milk Microbiological Quality

Creator:: Kuhn, Eva
Abstract:: The dairy industry has indicated that milk hauling sporadically compromises milk quality, but often the reason is unknown. Milk hauling practices are an underexplored area of research, and are in need of attention because during hauling milk is most exposed to the external environment in comparison with any other step...
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:: support. I would also like to extend my sincerest gratitude to Dr. Gerd Bobe for spending a lot of time

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

Creator:: Rackerby, Bryna
Abstract:: Whey protein is a functional food comprised of numerous bioactive peptides and proteins, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheesemaking. GMP has a unique amino acid composition, making it a viable nutritional therapy in disorders where certain amino acids are implicated, while...
Resource Type:: Masters Thesis
Full Text:: Taco Bell with the ducks. CONTRIBUTION OF AUTHORS Dr. Gerd Bobe played a vital role in data

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: serving on my committee, as well as Dr. Gerd Bobe, my graduate council representative. I am

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Creator:: Nichols, Melanie L.
Abstract:: Cold soaking is a technique used during red winemaking to alter the aroma, flavor, and phenolic content of a wine. However, cold soaking does not come without risk, as this process can result in the production of spoilage compounds such as acetic acid and ethyl acetate if excessive growth of...
Resource Type:: Masters Thesis

Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

Creator:: Darchuk, Emily
Abstract:: Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...
Resource Type:: Masters Thesis

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Creator:: Pigao, Kevin E.
Abstract:: The budding yeast Brettanomyces bruxellensis has the potential to spoil fermented beverages and cause financial losses, but also contribute positively to certain products such as Lambic beer. It is most notorious for causing “Brett” spoilage of wine, which is characterized by undesirable aromas such as “bandaid” and “barnyard”, therefore most...
Resource Type:: Masters Thesis

Identification of Bitter Peptides in Aged Cheddar Cheese

Creator:: Kuhfeld, Russell
Abstract:: Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
Resource Type:: Masters Thesis
Full Text:: sincerely appreciated. Finally, I would like to acknowledge Dr. Gerd Bobe from the Department of Animal

The Quality and Price Implications of Ingredient Lists for Dairy Products

Creator:: Maruyama, Sara
Abstract:: The clean label movement is a persistent, consumer-driven trend that has shifted consumer preferences in favor of foods considered to be more natural. Although lacking legal definitions in food labeling, the terms “natural” and “clean label” are generally used to characterize foods that have short, minimal ingredient lists containing simple...
Resource Type:: Masters Thesis
Full Text:: would like to acknowledge. I thank my graduate council representative, Dr. Gerd Bobe, for his kind

ScholarsArchive@OSU

Characterization of Milk Hauling Practices and Their Impact on Raw Milk Microbiological Quality

Effects of Galactooligosaccharides on the Gut Microbiota in Lactose Intolerant Individuals

Effects of Whey Protein Isolate on the Human Gut Microbiota and Intestinal Function in Older Adults

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Utilizing Non-Saccharomyces Yeast As Bio-Protectants During Pre-Fermentation Cold Soaking Under Different Conditions

Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

Enrichment Isolation of Brettanomyces Yeasts to Probe the Relationship Between Vineyard and Winery Populations

Identification of Bitter Peptides in Aged Cheddar Cheese

The Quality and Price Implications of Ingredient Lists for Dairy Products

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