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Filtering by: Subject Dairy products -- Preservation Remove constraint Subject: Dairy products -- Preservation Degree Field Microbiology and Hygiene Remove constraint Degree Field: Microbiology and Hygiene

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Studies on transformation in streptococci

Creator:

Brown, Willie Claiborne

Resource Type:

Masters Thesis

Full Text:

mixtures of different strains of bacteria to carry out a particular fermentation, the dairy industry
Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

Creator:

Vedamuthu, Ebenezer Rajkumar

Abstract:

In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...

Resource Type:

Dissertation

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provided the defect, and one, designated as A, tiat yielded high -grade product, were selected for
Flavor control in dairy products and beer with special reference to diacetyl

Creator:

Pack, Moo Young

Abstract:

The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...

Resource Type:

Dissertation

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Flavor Control in Dairy Products and Beer With Special
Survival curves of bacteria with public health significance irradiated in crabmeat and in Hartsell's broth

Creator:

Nazeeri, Patsy Lundsteen

Abstract:

Gamma irradiation survival curves of Salmonella enteriditis, Salmonella paratyphi A, Salmonella cholerasuis, Salmonella pullorum and Streptococcus pyogenes were determined in crabmeat and in Hartsell's broth. The survival pattern of Staphylococcus aureus in crabmeat was also determined. A "tailing off" was found in the survival patterns of Salmonella paratyphi A, Salmonella...

Resource Type:

Masters Thesis

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. . Studies on the irradiation of microorganisms in relation to food preservation. II. Irradiation resistant

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Academic Affiliation

Microbiology and Hygiene4

Advisor

Sandine, W. E.3
Anderson, Arthur1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1962 to 1966

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Committee Member

Day, E. A.1
Roth, L. F.1

Creator

Brown, Willie Claiborne1
Nazeeri, Patsy Lundsteen1
Pack, Moo Young1
Vedamuthu, Ebenezer Rajkumar1

Date

Date range begin – Date range end

Current results range from 1962 to 1965

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Decade

1960-19694

Degree Field

Microbiology and Hygiene[remove]4

Degree Level

Doctoral2
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)2
Master of Science (M.S.)2

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Dissertation2
Masters Thesis2

Rights Statement

Copyright Not Evaluated4

Subject

Dairy products -- Analysis2
Bacteria -- Effect of radiation on1
Beer -- Flavor and odor1
Cheddar cheese1
Cheese -- Microbiology1
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