Index Catalog // ScholarsArchive@OSU

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Creator:: Turbes, Gregory S.
Abstract:: The concept of terroir is commonly used as marketing tool to highlight unique characteristics of regional food products, however there is little scientific evidence of terroir pertaining to cheese. The purpose of this research was to investigate the potential impact of milk origin, pasteurization, and commingling on the sensorial, chemical,...
Resource Type:: Masters Thesis
Full Text:: distinct regions around Oregon in early Fall, 2013. Milk was transported to the Arbuthnot Dairy Center on

Quantifying the fertilizer value of algal meal : an evaluation of an integrated dairy-anaerobic digester-algae production facility

Creator:: Andrews, Shannon B.
Abstract:: Algae have shown great potential as a source for renewable fuels. However, current production schemes have not been able to prove a sustainable energy return on investment due in part to the high costs of nutrient addition and the energy required for drying the biomass. Integrated algae-dairy production systems have...
Resource Type:: Masters Thesis
Full Text:: of an Integrated Dairy-Anaerobic Digester-Algae Production Facility AN ABSTRACT OF THE

Flavor development of cheddar cheese under different manufacturing practices

Creator:: Lemus, Freddy Mauricio
Abstract:: 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...
Resource Type:: Masters Thesis
Full Text:: and flavor of a product. Therefore, those compounds with greater impact on the perceived aroma and

Improving the nutritional and textural properties of dairy products by feeding Holstein cows processed flaxseed

Creator:: Oeffner, Scott P.
Abstract:: There is growing public concern about the high proportion of saturated fatty acids in milk fat; however, feed intake, energy partitioning toward milk synthesis, and milk fat concentrations can decrease when cows are fed high concentrations of unsaturated lipids. The objective of this study was to identify the optimal rate...
Resource Type:: Masters Thesis
Full Text:: . Title: Improving the Nutritional and Textural Properties of Dairy Products by Feeding Holstein Cows

Application of an ecological model to dairy product consumption behavior among eighth graders in Taipei, Taiwan

Creator:: Lai, I-Ju
Abstract:: Calcium is important to bone health as well as related to a number of health problems such as osteoporosis, hypertension, cardiovascular disease, and some cancers. Calcium intake level was far below the Dietary Reference Intake and dairy product consumption was inconsistent with the Daily Dietary Guidelines among adolescents in Taiwan...
Resource Type:: Dissertation

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

Owning a dairy cow or goat

Creator:: Adams, H. P. (Holyoke Purinton), 1922-, Bodyfelt, F. W. (Floyd W.), 1937-, Gamroth, Michael J., and Oregon State University. Extension Service
Abstract:: People living in the suburbs and owning a small acreage often select dairy cattle or dairy goats as a means of harvesting and using their forage. Milk production can reduce the family grocery bill. Goats, especially, will help control brush and weeds and keep the area from becoming unsightly.
Resource Type:: Technical Report
Full Text:: Owning a Dairy Cow or Goat, FS 201 (Oregon State University

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

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

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

Creator:: Kirby, Constance Lamb
Resource Type:: Masters Thesis
Full Text:: . J. Antonio Torres, co-project leader and dairy wizard, Floyd Bodyfelt, and sensory genius, Dr

ScholarsArchive@OSU

Impact of terroir on cheddar cheese flavor and the influence of farm-to-farm variability, commingling, and pasteurization.

Quantifying the fertilizer value of algal meal : an evaluation of an integrated dairy-anaerobic digester-algae production facility

Flavor development of cheddar cheese under different manufacturing practices

Improving the nutritional and textural properties of dairy products by feeding Holstein cows processed flaxseed

Application of an ecological model to dairy product consumption behavior among eighth graders in Taipei, Taiwan

Salmonella and other Enterobacteriaceae in dairy cow feed ingredients and their antimicrobial resistance

Owning a dairy cow or goat

Solvent desorption dynamic headspace analysis of dairy product aroma compounds

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

Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes

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