Index Catalog // ScholarsArchive@OSU

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

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

Creator:: Benkerroum, Noreddine
Resource Type:: Dissertation
Full Text:: bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation AN

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

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

ScholarsArchive@OSU

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

Application of bacteriocins produced by lactic acid bacteria in preserving dairy products and development of a selective medium for Leuconostoc isolation

A compendium of discussions relating to dairy technology and dairy manufacturing

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

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

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