Maintaining the structural integrity of cell walls
largely determines the texture of fruit products during
freezing processes. Strawberries undergo major textural
changes when frozen, and varietal differences in quality
after thawing are not readily predicted from mechanical
and sensory testing of the fresh fruit. The objectives of
this study were...
Lactic streptococcal agglutinins are known to promote settling of starter bacteria in milk, resulting in spongy, mealy, shattered curd and sludge formation defects in cottage cheese. These agglutinins are natural antibodies secreted by lactating cows in mature milk in response to infections (mastitis) and in colostrum milk as protective antibodies...
A survey was conducted of six North American cheese plants to
determine levels of bacteriophages present. Fifty-nine lactic streptococcal
host bacterial strains were utilized in the survey. Phage levels
were generally lower in plants employing modern manufacturing techniques
than in plants employing traditional manufacturing techniques; this
difference was attributed to...
Phytophthora cactorum lacks sterol synthesis capability. Nevertheless,
it exhibits vegetative growth in the total absence of sterol.
Supplementation of the growth medium with sterol, however, resulted in
a three-fold increase in cell yield. This increase was shown by whole
cell and cell free experiments to be the consequence of altered...
Public open spaces provide many benefits to individuals and society. Many of the services they provide; such as recreation, enjoyment of nature, and improving water quality; are non-exclusive and nonrival in consumption. The "public good" nature of open space services inhibits the formation of a market for open space areas....