As blueberry (Vaccinium sp.) production has increased in recent decades, a new interest has developed in the cultivation of blueberry in soilless substrate containers. Historically, blueberry has been propagated and grown in soilless substrate at nurseries, but nursery production is short in duration and plants are small relative to a...
Raw milk microbiome is important to food safety and security. However, understanding the complexities of how the dairy farm environment may affect the microbiome is difficult. Since there are a variety of operating parameters for dairy farmers to use on their farms, each farming environment is unique. What makes the...
A lexicon to define the sensory properties of melted Cheddar cheese was created
using a trained descriptive panel. The lexicon characterized appearance (surface rupture,
meltedness, oiliness, and edge browning) and texture (stringiness, stretchiness,
springiness, firmness, toothpull, smoothness, cohesiveness, denseness, and chewiness).
Three brands of commercially available shredded Cheddar cheese were...
Cheese is a fermented dairy product that is made from animal milk and is considered to be healthy food due to its available nutrients and potential probiotic characteristics. Since the microbes in the cheese matrix directly contribute to the quality and physicochemical properties of cheese, it is important to understand...
The primary goal of this research was to identify the impacts that individual agricultural land uses have on fish communities in small streams located in the Willamette Valley of western Oregon. The diverse nature of the land use features of the valley provided a challenging but useful system for the...
Lactose intolerance is a common food intolerance that occurs because of a post-weaning deficiency of lactase, an enzyme that cleaves the glyosidic bond of lactose. About 75% of the world's population is lactose intolerant. Common symptoms of lactose intolerance are abdominal pain, bloating and diarrhea. ~25% of the world’s population...
Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...
Kappa-casein glycomacropeptide (CMP), a 64-amino-acid peptide, is released from kappa-casein after rennet treatment and is one of the major peptides in whey protein isolate (WPI). CMP has anti-inflammatory and antibacterial activities. CMP has two major amino acid sequences with different modifications including glycosylation, phosphorylation and oxidation. However, no previous work...
Tree nuts have been implicated in a number of foodborne outbreaks and recalls in recent years linked to enteric pathogens, particularly Salmonella. Therefore, prior to distribution and marketing, it is necessary to understand the biological risks associated with the consumption of tree nuts and to find effective methods to inactivate...
Butter has long been the premium choice for producing pastries such as Danish and croissants. Its inclusion has consistently delivered characteristically light and airy crumbs with beautifully flaky crust. Once considered a delicacy, pastries have now become innocuous in our everyday lives. Once requiring a skillful hand to sculpt and...