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Filtering by: Subject Dairy products -- Analysis Remove constraint Subject: Dairy products -- Analysis

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

Creator:

Erickson, David Rae

Resource Type:

Masters Thesis
Production of carbonyl compounds by lactic streptococci : relation to Cheddar cheese flavor

Creator:

Vedamuthu, Ebenezer Rajkumar

Abstract:

In an attempt to investigate the probable roles of lactic starter flora in the development of fruitiness and slit-openness in Cheddar cheese, several experimental lots of cheese were made with different commercial lyophilized starters until the defect could be consistently duplicated. From many such trials, two cultures, B and C,...

Resource Type:

Dissertation
Flavor control in dairy products and beer with special reference to diacetyl

Creator:

Pack, Moo Young

Abstract:

The stability of diacetyl in fermented milk and the removal of diacetyl from beer were studied. A convenient method for the determination of diacetyl in beer, established by Owades and Jakovac, was modified and applied for flavor analyses of dairy products. Through this method, diacetyl in 12 samples could be...

Resource Type:

Dissertation
Flavor chemistry of irradiated milk fat

Creator:

Khatri, Lakho Lilaram

Abstract:

Increasing interest has been shown in the irradiation sterilization and irradiation pasteurization of foods, but problems of off-flavors and odors are still unsolved, especially in the case of dairy products. From the flavor chemistry point of view, milk lipids are very highly susceptible to irradiation effects. Therefore, this investigation was...

Resource Type:

Dissertation
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
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
The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

Creator:

Bills, Donald D.

Abstract:

During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated....

Resource Type:

Dissertation
Flavor chemistry of Swiss cheese

Creator:

Langler, James Edward

Abstract:

The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...

Resource Type:

Dissertation
Flavor chemistry of blue cheese

Creator:

Anderson, Dale Fredrick

Abstract:

Numerous attempts have been made to identify the flavor compounds in Blue cheese, however, duplication of Blue cheese flavor has not yet been accomplished. Therefore, it was desirable to make a qualitative and quantitative investigation of Blue cheese flavor compounds and to study the effect of certain microorganisms on Blue...

Resource Type:

Dissertation
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

Limit your search

Academic Affiliation

Food Science and Technology7
Microbiology and Hygiene2
Food and Dairy Technology1

Advisor

Day, E. A.4
Day, Edgar Allen2
Sandine, W. E.2
Bodyfelt, F. W. (Floyd W.), 1937 1
Richardson, G. A.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1958 to 1996

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Committee Member

Christensen, B. E.1
Day, E. A.1
Montgomery, M. W.1
Roth, L. F.1
Sandine, W. E.1

Creator

Anderson, Dale Fredrick1
Bills, Donald D.1
Erickson, David Rae1
Keenan, Thomas William1
Khatri, Lakho Lilaram1
more Creators »

Date

Date range begin – Date range end

Current results range from 1958 to 1995

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Decade

1990-19991
1960-19698
1950-19591

Degree Field

Food Science5
Microbiology and Hygiene2
Dairy Technology1
Food Science and Technology1
Food Technology1

Degree Level

Doctoral8
Master's2

Degree Name

Doctor of Philosophy (Ph.D.)8
Master of Science (M.S.)2

Language

English [eng]10

Non-Academic Affiliation

Oregon State University. Graduate School10

Peer Reviewed

No10

Resource Type

Dissertation8
Masters Thesis2

Rights Statement

Copyright Not Evaluated10

Subject

Dairy products -- Analysis[remove]10
Flavor5
Cheddar cheese2
Cheese -- Microbiology2
Dairy products -- Flavor and odor2
more Subjects »

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