Index Catalog // ScholarsArchive@OSU

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

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:: SCIENCE December 1948 APPRTT) Prcfesor of Dairy Husbandry in Ch.rge of Major iead of Department

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

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
Full Text:: interpreting the mass spectra. Thanks is due the American Dairy Association for providing financial support

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

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
Full Text:: Desorption Dynamic Headspace Analysis of Dairy Product Aroma Compounds. Abstract approved: V^Floyd W

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

ScholarsArchive@OSU

A compendium of discussions relating to dairy technology and dairy manufacturing

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

Flavor chemistry of butter culture

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

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

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

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