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Filtering by: Creator Leaver, Jonathan Degree Level Master's License All rights reserved

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
The Long and Short of it: Dynamic Ways in Which Small Mammals Respond In-Situ to Environmental Gradients in Time and Space

Creator:

Grimes, Juniper E.

Abstract:

In the face of environmental stressors, change is imperative for species to remain in place. The nature and degree of this change is of great interest, as it sheds light into the ways in which species respond to ecological and habitat change and may continue to respond during periods of...

Resource Type:

Masters Thesis