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  • Opening Pandora's Box at the Roof of the World : The Past and Present of Avian Influenza Science

    Creator:
    Canavan, Barbara C.
    Abstract:
    By means of a case study and historical analysis, this dissertation examines the past and present of avian influenza. By integrating disconnected histories of human and animal influenza, this dissertation links historical insights with the concerns of contemporary avian flu science. It is not only a natural history of avian...
    Resource Type:
    Dissertation
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    Science, presented on December 4, 2015 Title: Opening Pandora’s Box at the Roof of the World: The

  • Flavor chemistry of butter culture

    Creator:
    Lindsay, Robert C.
    Abstract:
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...
    Resource Type:
    Dissertation
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    Food Scien^eand Technology In Charge of Major Head of Department of Pood Science and Technology

  • Metabolism of volatile compounds by microorganisms

    Creator:
    Keenan, Thomas William
    Abstract:
    Single-strain cultures of Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced little or no acetone and no dimethyl sulfide when grown in milk culture. These organisms had little or no ability to decarboxylate antexogenous source of acetoacetic acid nor were they capable of producing dimethyl sulfide from methyl...
    Resource Type:
    Dissertation
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    . D. (Name of Student) (Degree) in Food Science presented on September 25, 1967 (Major

  • The role of dihydroquercetin as an antioxidant for some dairy products

    Creator:
    Rajan, Thillasthanam Seshadri
    Resource Type:
    Dissertation
    Full Text:
    THE HOLS OF MffifDROQUERCECT AS M JETIQXIDAMT FOR SOME DAIRY

  • Effect of high pressure at low temperature on the molecular structure and functionality of dairy proteins

    Creator:
    Walker, Marcia Kaye, 1961-
    Abstract:
    High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
    Resource Type:
    Dissertation
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    Doctor of Philosophy in Food Science and Technology presented on March 12. 2003. Title: Effect of High

  • 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
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    Doctor of Philosophy in Food Science and Technology presented on December 15, 1995. Title: Solvent

  • Host range and chemical composition of lactic streptococcal bacteriophages

    Creator:
    Henning, David Ralph
    Abstract:
    Comparisons were made of the abilities of Streptococcus lactis, Streptococcus cremoris and Streptococcus diacetilactis bacteriophages to endure various laboratory isolation and storage treatments. Neutralization of Cottage cheese whey containing phages offered no survival advantage over unneutralized samples, refrigeration of neutral and acid whey samples increased the survival of only the...
    Resource Type:
    Dissertation
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    INTRODUCTION The dairy manufacturing industry depends upon the controlled fermentation of milk lactose by

  • Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products

    Creator:
    Al-Zoreky, Nageb
    Abstract:
    Several lactic acid bacteria (LAB) of the Lactococcus, Lactobacillus, Leuconostoc and Pediococcus genera were screened for inhibition of food-borne pathogens and spoilage microorganisms in raw milk and dairy products. Listeria monocytogenes was killed by Lactococcus lactis subsp. lactis and Pediococcus pentosaceus due to their production of bacteriocin-type inhibitors. Staphylococcus aureus...
    Resource Type:
    Dissertation
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    , S. J. 1988. Major spoilage microorganisms in milk and dairy products. Journal of the Society of

  • Control of acid production and β-galactosidase synthesis in lactic streptococci

    Creator:
    Citti, James Edward
    Abstract:
    The public health and economic significance of rapid acid production by lactic streptococci in controlled dairy fermentations is well known. However, the fast acid-producing characteristic of these organisms is not stable, and cultures of fast organisms have been shown to contain slow cells. These studies were carried out to characterize...
    Resource Type:
    Dissertation
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    dairy fermentations is well known. However, the fast acid -producing characteristic of these or

  • Genetic homology and exchange in lactic acid streptococci

    Creator:
    Knittel, Martin Dean
    Abstract:
    The dairy industry relies primarily on consistent acid production by the lactic streptococci for the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to genetic exchange has not been thoroughly investigated. This study was undertaken to determine if genetic homology exists within the lactic group,...
    Resource Type:
    Dissertation
    Full Text:
    the manufacture of certain cheeses and fermented dairy products. Variation in these cultures due to