Skip to Content

Switch language English
- Switch language
- Deutsch
- English
- Español
- Français
- Italiano
- Português do Brasil
- 中文
Login

ScholarsArchive@OSU

Home
About
Help
Contact

Search ScholarsArchive@OSU

Advanced Search

Search Constraints

Start Over

Filtering by: Subject Dairy products -- Contamination Remove constraint Subject: Dairy products -- Contamination Resource Type Masters Thesis Remove constraint Resource Type: Masters Thesis

« Previous | 1 - 10 of 17 | Next »

Relevance
Title [A-Z]
Title [Z-A]
Date Created ▼
Date Created ▲
Date Uploaded ▼
Date Uploaded ▲

Number of results to display per page

10 per page
20 per page
50 per page
100 per page

View results as:

List Gallery Masonry

Search Results

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
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
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
Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon

Creator:

Stout, Roy Edgar, 1913-

Resource Type:

Masters Thesis

Full Text:

desired to study the effects brought about by feeding dairy cows alfalfa hay as a sole ration and
Trends in the integration of cooperative dairy products marketing channels in the Pacific Northwest

Creator:

Hoobler, Sharon Quinten

Resource Type:

Masters Thesis
A statistical analysis of the results of studies of the cost of producing dairy products in the United States and Canada

Creator:

Selby, H. E. (Halbert Edgerton), 1896-

Resource Type:

Masters Thesis

Full Text:

cost of producing dairy products in the United States and Canada THESIS on A STATISTICAL ANALYSIS
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

« Previous
Next »
1
2

Limit your search

Academic Affiliation

Food Science and Technology6
Agricultural Economics1
Animal Sciences1
Crop and Soil Science1
Dairy Husbandry1
more Academic Affiliations »

Advisor

Wilster, G. H.2
Blanch, Grant E.1
Bobe, Gerd1
Day, E. A.1
Goddik, Lisbeth1
more Advisors »

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1932 to 2015

View distribution

Committee Member

Arp, Daniel J.1
Bodyfelt, F. W. (Floyd W.), 1937-1
Cherian, Gita1
Gamble, W.1
Giovannoni, S. J.1
more Committee Members »

Creator

Andrews, Shannon B.1
Barnes, Debbie L.1
Brown, Willie Claiborne1
Erickson, David Rae1
Hoobler, Sharon Quinten1
more Creators »

Date

Date range begin – Date range end

Current results range from 1932 to 2014

View distribution

Decade

2010-20194
2000-20091
1990-19993
1960-19693
1950-19592
1940-19492
1930-19392

Degree Field

Food Science and Technology4
Agricultural Economics2
Food Science2
Animal Science1
Dairy Husbandry1
more Degree Fields »

Degree Level

Master's17

Degree Name

Master of Science (M.S.)17

Language

English [eng]17

License

All rights reserved4

Non-Academic Affiliation

Oregon State University. Graduate School17

Peer Reviewed

No17

Resource Type

Masters Thesis[remove]17

Rights Statement

Copyright Not Evaluated12
In Copyright5

Subject

Dairy products3
Cheddar cheese2
Dairy products -- Analysis2
Dairy products -- Flavor and odor2
Dairy products -- Marketing2
more Subjects »

Scholars Archive is a service of Oregon State University Libraries & Press

121 The Valley Library
Corvallis, OR 97331-4501

Contact Us
Services for Persons with Disabilities

Powered by Hyrax 3.6.0

Copyright © 2018 Oregon State University
Licensed under the Apache License, Version 2.0

Core Trust application (pdf)