Graduation date: 1949

Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2004. / Includes vita. Includes bibliographical references (leaves 86-96).

Thesis (M.S.)--University of Wisconsin, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaf 191).

No description available.

No description available.

Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preference scale increased with an increase in the percentage fruit pulp added, texture and appearance. The microbiological status of the treatments was also at acceptable levels at the proposed shelf life of 21 days after which, spoilage microorganisms started to grow. The added fruit pulp increased their keeping quality by increasing the shelf life. The composition of the two desserts types was also acceptable and compared well with results from other studies. It still remains that the fat content played a major role in distinguishing the two dessert types. The effect of the fat, fruit and fat/fruit interaction was evaluated. During shelf life studies, the effect of the fat, fruit, fat/fruit, day, day/fat, day/fruit as well as the day/fat/fruit interaction was also evaluated on the microbiological, pH and titratable acidity values of the treatments with a tendency to decrease by day with an increase in the percentage fruit added. It could then be concluded that the addition of fruit pulp to the fresh cottage cheese increased its shelf life, acceptability and the new product serves as an alternative to fruit blended yogurts which exist in the market. The methods used could be adapted to a small scale and thus be part of food security programmes in South Africa. However, for the new product to partake in the dairy industry, it is recommended that the product be marketed properly. / Dissertation (MInstAgrar)--University of Pretoria, 2010. / Food Science / unrestricted

No description available.

No description available.

The tree fruits industry in British Columbia distributes its products in both fresh and processed forms. The processed fruit industry, through Sun-Rype Products Limited, a wholly owned subsidiary of B.C. Tree Fruits Limited, is an important and profitable part of the tree fruits industry in British Columbia. Expansion of this industry, however, depends upon finding new market opportunities. The purpose of this paper was to gather information on the size and characteristics of the British Columbian institutional market for frozen fruit-based desserts. Such an investigation appeared essential given the facts that the number of processed fruit products were very limited and institutions were increasing both their share of the food dollar and their consumption of frozen foods. Obtaining the necessary information involved the collecting of all relevant published data as well as the conducting of personal interviews. The published data were limited but did provide both a general background on the institutions' food requirements and statistics on gross sales. To break these gross statistics down into more meaningful potential dessert sales required interviewing several Greater Vancouver institutions. These interviews provided data on various food costs and more detailed information on dessert requirements. The results of the investigation indicated that the demand of the British Columbian institutional market for frozen fruit-based desserts was not large but the costs of producing, marketing, and shipping such desserts would also have to be examined before a final decision to enter or not to enter the market was made. / Business, Sauder School of / Graduate