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Filtering by: Alternative title ssim 4-H 6401 Remove constraint Alternative title ssim: 4-H 6401 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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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

Full Text:

..................................................................................... 4 1.4.1 Sources of Fungal Contamination ................................................... 5
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:

” .......................................................................... 40 TABLE OF CONTENTS (Continued) 4 Results
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:

....................................................................................................................... 4 2.2 Introduction

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Academic Affiliation

Food Science and Technology3

Advisor

Curtin, Christopher1
Curtin, Christopher D.1
Goddik, Lisbeth1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 2015 to 2022

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Committee Member

Goddik, Lisbeth2
Waite-Cusic, Joy2
Lim, Juyun1
Ranches, Juliana1
Streletskaya, Nadia A.1
more Committee Members »

Creator

Jensen, Kristen1
Kornberg, Kaitlyn R.1
Turbes, Gregory S.1

Contributor

Curtin, Christopher1
Kornberg, Kaitlyn1
Waite Cusic, Joy1

Date

Date range begin – Date range end

Current results range from 2014 to 2022

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Decade

2020-20292
2010-20191

Degree Field

Food Science and Technology[remove]3

Degree Level

Master's3

Degree Name

Master of Science (M.S.)3

Language

English [eng]3

License

All rights reserved3

Non-Academic Affiliation

Oregon State University. Graduate School1

Peer Reviewed

No3

Resource Type

Masters Thesis3

Rights Statement

In Copyright3

Subject

Cheddar cheese -- Oregon1
Cheesemaking -- Oregon1
Dairy products -- Flavor and odor -- Oregon1
Local foods -- Oregon1
Milk -- Pasteurization1

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