Index Catalog // ScholarsArchive@OSU

Identification and characterization of some psychrotrophic heat resistant/sporeforming bacteria in the Grade A raw milk supply of Oregon

Creator:: Meer, Ralph R.
Abstract:: Heat resistant sporeforming psychrotrophic bacteria were isolated from raw milk samples from 59 Grade A farms in Oregon. Forty-nine of the 59 (83%) raw milk samples in this survey contained sporeforming psychrotrophic bacteria; isolates from twenty-four (40%) of the samples exhibited proteolytic properties. Populations of sporeforming psychrotrophic bacteria ranged from...
Resource Type:: Masters Thesis
Full Text:: thanks are expressed to both Dr. Margy Woodburn, Department of Foods and Nutrition, and Floyd

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

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:: advisor, Professor Floyd W. Bodyfelt for his assistance during the course of this study. I would

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

Creator:: Clark, Max Gregory
Resource Type:: Masters Thesis
Full Text:: W. Bodyfelt and Professor William E. Sandine for their assistance during the course of this study

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

Consumer and descriptive panel analysis of commercial yogurts

Creator:: Barnes, Debbie L.
Abstract:: A consumer and a trained descriptive panel was utilized to determine liking ratings and flavor profiles, respectively, for commercial brands of pre-stirred yogurt. Once the consumer and descriptive panel data was collected, the data was combined to determine the interrelationship of these two sets of data and to determine the...
Resource Type:: Masters Thesis
Full Text:: for the yogurt research of which this thesis is a part. Floyd W. Bodyfelt, as faculty member and

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Creator:: Al-Zoreky, Nageb
Abstract:: Microgard, a commercially-available pasteurized fermented milk, was found inhibitory to gram negative bacteria such as Pseudomonas putida, some well-known foodborne pathogens (e.g. Salmonella, Yersinia and Aeromonas) and some fungi as revealed by an agar incorporation assay method. Gram positive bacteria, however, were not inhibited. Rather, some bacteria in this group...
Resource Type:: Masters Thesis
Full Text:: of his laboratory facilities. My thanks also go to the other members of my committee: Floyd

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Creator:: Yang, Chang-su
Abstract:: Organoleptically, flavored yogurts appear to contain lower levels of acetaldehyde than plain yogurt. This study was undertaken to seek the reasons for this phenomenon by focusing on the analyses of acetaldehyde production by yogurt culture bacteria in yogurt base containing added sucrose and by performing other analyses such as the...
Resource Type:: Masters Thesis
Full Text:: encouragement extended to me by Drs. D. D. Bills, M. E. Morgan and W. E. Sandine and Mr. F

Lactic streptococci and the fruity flavor defect of cheddar cheese

Creator:: Bodyfelt, F. W.
Abstract:: The tendency for certain single- and mixed-strain lactic starter cultures to develop a fruity and/or fermented off-flavor in ripening Cheddar cheese was traced to certain strains of Streptococcus lactis in the starter. A very intense fruity and/or fermented flavor developed in experimental cheeses when one particular S. lactis strain was...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Floyd Walter Bodyfelt for the M

Sterilization of water by use of silver salts and ammonated silver salts

Creator:: Bird, Floyd Weston
Resource Type:: Masters Thesis
Full Text:: 1 STERILIZATION OF WATER BY USE OF SILVER SALTS AND AMMONATED SILVER SAJ~TS by FLOYD WESTON

ScholarsArchive@OSU

Identification and characterization of some psychrotrophic heat resistant/sporeforming bacteria in the Grade A raw milk supply of Oregon

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

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

Evaluation of methods to enumerate psychrotrophic bacteria in fluid milk

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

Consumer and descriptive panel analysis of commercial yogurts

Microbiological control of food spoilage and pathogenic microorganisms in refrigerated foods

Effect of sucrose on the production of flavor compounds by yogurt culture bacteria

Lactic streptococci and the fruity flavor defect of cheddar cheese

Sterilization of water by use of silver salts and ammonated silver salts

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

File Format

Language

License

Location

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search