Call number: LD2668 .T4 1958 H88 / Master of Science

Thesis (M.S.)--University of Wisconsin--Madison, 1965. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 78-82.

Thesis (M.S.)--University of Wisconsin--Madison, 1983. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 79-84).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1966. / Vita. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

No description available.

LD2668 .T4 1941 W42 / Master of Science

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Thesis (Ph. D.)--University of Wisconsin--Madison, 1947. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 240-248).

A study was conducted to investigate the effect ofspray drying on concentration of sulfamethazine (SMZ) in fluid milk dried to powder «10% moisture). Antibiotic-free skim and whole (homogenized) milk were spiked at 5, 10, 50 and 100 ppb sulfamethazine levels, pasteurized and stored at 4°C till further processed. All samples were spray dried at an inlet temperature of 180 ± 2°C and outlet temperature of 100 ± 2°C and stored at -20°C until analyzed. Sulfamethazine concentration was determined quantitatively by HPLC, a microbial receptor assay (Charm-II®) and an ELISA assay (LacTek®) and qualitatively by an ELISA method (Cite®) in milk samples before and after spray drying. Dry milk samples were reconstituted (10% w/w) for all analyses. statistical determination of significant differences (p = 0.05) between fluid and dry milk samples and whole and skim milk sample~was completed by paired t-tests. Sulfamethazine concentrations increased 81.4% and 84.1% in skim and whole milk respectively at 100 ppb spiked level but were lower than expected increase of 88-91% based on their total solids for whole and skim milk as obtained by modified FDA HPLC method. At lower levels of 5 and 10 ppb, the HPLC method was not sensitive enough to provide usable data. Increase in sulfamethazine concentration from fluid to dry milk was also determined by· Charm-II® and LacTek® techniques. Poor recoveries and variability in data were evident due to binding of sulfamethazine to undetermined milk components as a result of processing and storage also due to break-down of sulfamethazine (mp = 176°C) at 1S00C during spray drying. Sulfamethazine 163 ppb by LacTek® and 94.6 ppb by Charm-II® (at a spiked level of 10 ppb fluid milk) was successfully removed from dried milk after 120 min using supercritical CO₂ (pressure = 5500 psi, 50 0 C / Master of Science

Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make superior ice cream. Its use as a source of serum solids in ice cream. Its use as a source of serum solids in ice cream mix would open an outlet for this butter by-product and would serve the needs of ice cream manufacturers during nonfat dry milk solids shortage and it may make a higher score ice cream. The demand for milk solids shortage and it may make a higher score ice cream. The demand for milk solids has been increasing so rapidly that today the by-products of the dairy industry are being utilized as sources of human food to a much greater extent than before. In past years the greater bulk of creamery buttermilk has been utilized as animal feeds. Attempts are being made to convert more of this by-product into channels of human consumption. As the manufacture of sweet cream butter is increasing at a rapid pace, a larger supply of buttermilk product of high quality which is fit for human consumption is available in the market. Many previous investigators have used buttermilk products as a source of serum solids in ice cream mix with favorable results. The advantage claimed has been that it tends to improve the whipping ability of ice cream mixes and to impart richer flavor to the product. These beneficial qualities have been attributed to the butterfat and the phospholipids, of which lecithin is predominant. The work of Chapman and Supplee shows that buttermilk and cream contins several times as much licithin as skimmilk. The amounts of total phospholipids reported by Holm et al and Wright et al are approximately 1.77 per cent in dry buttermilk and 1.06 per cent in dry skim milk.