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Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

Creator:: Teo, Alex Yeow-Lim
Resource Type:: Masters Thesis
Full Text:: pathogenic bacteria in dairy products AN ABSTRACT OF THE THESIS OF Alex Yeow-Lim. Teo for the degree of

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
Full Text:: , J. R., and C. H. White. 1986. Assessment of dairy product quality and potential shelf-life. A

A compendium of discussions relating to dairy technology and dairy manufacturing

Creator:: Wilster, G. H. (Gustav Hans), 1893 and Oregon State College. Agricultural Experiment Station
Abstract:: Published November 1948. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: spreads. Further information on this product may be obtained from the Bureau of Dairy Industry

So you own a cow ... now what? [1973]

Creator:: Adams, H. P. (Holyoke Purinton), 1922-, Bodyfelt, F. W. (Floyd W.), 1937-, and Oregon State University. Extension Service
Abstract:: Published December 1973. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: owning a small acreage often select dairy cattle or dairy goats as a means of harvesting and utilizing

Salmonella and other Enterobacteriaceae in dairy cow feed ingredients and their antimicrobial resistance

Creator:: Kidd, Riam S.
Abstract:: Antimicrobial resistant Enterobacteriaceae might be introduced into dairy cows through the consumption of feeds and the microbes may eventually enter the human food supply. Thirty-two farms were selected at random from 43 commodity feeding dairy farms. Of the 32 farms selected, 12 farms agreed to participate in the study. In...
Resource Type:: Masters Thesis
Full Text:: Salmonella and other Enterobacteriaceae in Dairy Cow Feed

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Creator:: Young, Jameson
Resource Type:: Masters Thesis
Full Text:: roduct protected foui eta1 contamination, and the product retains the original flavor of fluid milk

Efficiency of certain flavone-type compounds as antioxidants for dairy products

Creator:: Erickson, David Rae
Resource Type:: Masters Thesis
Full Text:: Antioxidants For Diary Products EFFICIENCY OF CERTAIL\1 FLkVONE-TYPE COPCJUNDS AS ATIC]DAiftS FCR DAIRY PR

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

Actaldehyde production and utilization by lactic cultures

Creator:: Keenan, Thomas William
Abstract:: Acetaldehyde is known to be responsible for the green or yogurt-like flavor defect of lactic cultures. This study was undertaken to extend the knowledge of acetaldehyde production and utilization by microorganisms normally found in mixed-strain butter cultures. It is anticipated that the resulting information will contribute to a more thorough...
Resource Type:: Masters Thesis
Full Text:: end- product of homofermentative lactic streptococci. Pure lactic acid is odorless and non

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

Creator:: Walradt, John Pierce
Abstract:: The development of synthetic culture flavors for use in dairy products such as sour cream, cottage cheese, butter, and buttermilk has created the need for a rapid quantitative analysis for the synthetic flavor concentrates. An internal standard gas chromatographic method has been developed which is capable of +10% accuracy for...
Resource Type:: Masters Thesis
Full Text:: ) Title: QUANTITATIVE GAS CHROMATOGRAPHIC ANALYSIS OF SYNTHETIC DAIRY CULTURE FLAVORS Abstract

ScholarsArchive@OSU

Effects of propionibacterial metabolites on spoilage and pathogenic bacteria in dairy products

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

A compendium of discussions relating to dairy technology and dairy manufacturing

So you own a cow ... now what? [1973]

Salmonella and other Enterobacteriaceae in dairy cow feed ingredients and their antimicrobial resistance

Trends in the production methods and utilization of milk in the United States and certain foreign countries

Efficiency of certain flavone-type compounds as antioxidants for dairy products

The role of dihydroquercetin as an antioxidant for some dairy products

Actaldehyde production and utilization by lactic cultures

Quantitative gas chromatographic analysis of synthetic dairy culture flavors

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