Index Catalog // ScholarsArchive@OSU

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Creator:: Thunell, Randall Kirk
Abstract:: Phage-insensitive Streptococcus cremoris starter strains were selected by assaying cheese whey against potential starter strains. Six strains were selected and characterized for continual use in cheesemaking. Upon phage-infection, strains were removed from the blend. Cheesemaking continued with remaining strains. A phage-insensitive, fast-acid-producing mutant of the infected strain was isolated and...
Resource Type:: Dissertation
Full Text:: MANUFACTURE OF CHEDDAR AND COTTAGE CHEESES Abstract approved: U Floyd~W. Refd^felt Phage-insensitive

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: : _ MOYD W. BODYFELfl/^ Three rapid methods for the estimation of psychrotrophic bacterial counts in

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Creator:: Isaza, Liliana Urrea
Abstract:: Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated...
Resource Type:: Masters Thesis
Full Text:: ii ' ' " w •' 'IT """* ^ ' of/Graduate aahool Dean Date thesis is presented June 3 , 1986

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Creator:: Schroeder, Carla L.
Abstract:: The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolysis, water activity, and pH were also determined....
Resource Type:: Masters Thesis
Full Text:: Abstract approved: ^ \y /] Floyd W. Body. 1 The effect of reducing sodium chloride in Cheddar cheese

Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method

Creator:: Feijoo, Sergio C.
Abstract:: A casein agar diffusion method was developed to detect and quantify pertinent levels of proteinases produced in raw milk supplies by heat resistant Bacillus sporeformers. In order to optimize the required heat treatment conditions of raw milk samples, trials that involved a combination of different temperatures and times were evaluated....
Resource Type:: Masters Thesis
Full Text:: approved: w „ ^ \^ Floyd W. BodjtMt A casein agar diffusion method was developed to detect

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

Creator:: Rankin, Scott A.
Abstract:: A method for the assessment of volatile compounds in dairy products was developed using solvent desorption dynamic headspace sampling. The method was first applied to assay for diacetyl and acetoin in buttermilk. Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Normalized detector responses were linear over the range...
Resource Type:: Dissertation
Full Text:: Desorption Dynamic Headspace Analysis of Dairy Product Aroma Compounds. Abstract approved: V^Floyd W

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Creator:: Beattie, Samuel E.
Resource Type:: Dissertation
Full Text:: -galactosidase Gene of Kluuveromuces lactis. Abstract approved: Floyd-W. Bodyfel/ /^ There is evidence

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Creator:: Lee, Jinhwan
Abstract:: Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park Gadoid fish, like Alaska pollock and Pacific whiting, have a high level

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Creator:: Kobayashi, Yuka
Abstract:: There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
Resource Type:: Dissertation
Full Text:: : _____________________________________________________________________ Jae W. Park There are presently two successful methods used

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

Creator:: Fowler, Matthew
Abstract:: The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Resource Type:: Masters Thesis
Full Text:: Enhance Surimi Gelation Abstract approved: Jae W. Park The ability of salmon plasma protein (SPP

ScholarsArchive@OSU

Lactic streptococci : the use of defined strains and bacteriophage-insensitive mutants in commercial manufacture of cheddar and cottage cheeses

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction

Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese

Rapid assay for Bacillus proteinases in raw milk as detected by a simple casein denaturation method

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

DNA transformation of Saprolegnia parasitica, an Omega-3 fatty acid producing fungus, with the β-galactosidase gene of kluyveromyces lactics

Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

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