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...
Tanoak lumber might supplement the supply of white oak for boat construction, as the tree has extremely thick sapwood that can be pressure- treated readily with preservatives.
One-inch tanoak lumber was kiln -dried to 3 different moisture content ranges, then pressure -treated with water -borne preservatives. Some unseasoned lumber was...
Plywood panels collected from thirty seven mills located
throughout the Pacific Northwest they were treated with chromated copper
arsenate Type C (CCA-C) or ammoniacal copper zinc arsenate (ACZA) using
modified full cell and full cell processes respectively. Preliminary
tests were performed to determine plywood sample size, replication, and
treating schedule....
Ripening tomatoes are a familiar sight in Pacific Northwest gardens and fields during the late summer months. Because the storage life of fresh tomatoes is limited, many households preserve them for year-round enjoyment. Home canning is one of the most popular preservation methods.
When canning tomatoes and tomato products, safe...
The storage life at 43°F of ground dover sole fillets (Microstomas pacificus) was determined microbiologically after treatment with
ionizing radiation and antimicrobial agents. Sodium benzoate, potassium
sorbate and the sodium salts of the methyl and propyl esters
of parahydroxybenzoic acid (MPB and PPB) all approximately doubled
the refrigerated storage life...
The abundance and low fat content of Pacific whiting
support Its use for the production of surimi. The
degradation of muscle proteins by myxosporidian secreted
proteinase(s) has been associated with its soft texture.
High residual activity is retained through the washing
process used in the production of surimi and precludes...
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...
Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
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....