Index Catalog // ScholarsArchive@OSU

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
Resource Type:: Masters Thesis
Full Text:: for the degree of Master of Science in Food Science and Technology presented on September 19, 2012

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:: the degree of Master of Science in Food Science and Technology presented on December 17, 2020

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on November 20. 1990. Title

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: OF THE THESIS OF Gregory S. Turbes for the degree of Master of Science Name in Food Science

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Food Science and Technology presented on December 7, 1992. Title

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:: degree of Master of Science in Food Science and Technology presented on May 21, 2021. Title: An

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:: . Rush for the degree of Master of Science in Food Science and Technology presented on May 28, 2021

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Creator:: Ngaba-Mbiakop, Pierre Rolland
Abstract:: Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their abilities to produce gari flavor. Gari production, under the controlled conditions was attempted utilizing these isolates and the dairy starter cultures. Some of the volatiles...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Food Science and Technology presented on t/ttJn Title

Isolation and survival of Campylobacter jejuni in foods

Creator:: Timm, Elizabeth M.
Abstract:: The objective of this project was to evaluate various culturing and isolation techniques of Campylobacter jejuni and to develop methods to detect the organism in foods. The morphological, cultural and biochemical characteristics of C. jejuni were studied using developed microbiological methods. A variety of media, broths, microaerophilic atmospheres and diluents,...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Food Science and Technology presented on November 24, 1981 Title

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Creator:: Wustenberg, Liam Robert
Abstract:: High-temperature-short-time pasteurized fluid milk commonly has a shelf life around 16-19 days. The aim of this study was to determine the shelf life of fluid milk in Oregon and characterize the bacterial growth over 23 days. Samples of pasteurized 2% milk were collected at six time points from all nine...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Liam Robert Wustenberg for the degree of Master of Science in

ScholarsArchive@OSU

Flavor development of cheddar cheese under different manufacturing practices

The Quality and Price Implications of Ingredient Lists for Dairy Products

Consumer and descriptive panel analysis of commercial yogurts

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

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

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

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Isolation and survival of Campylobacter jejuni in foods

Shelf life and microbial content of fluid milk from nine processing plants in Oregon

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Conference Name

Creator

Contributor

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Funding Body

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search