Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 116-131). Also available on the Internet.

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

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 64-66).

Boston University. University Professors Program Senior theses. / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / 2031-01-02

This study reports an investigation of teenagers' perceptions of food and their food behaviors. The study was qualitative in design. Data were collected on eleven teenagers in their homes through interviews and observations. Data were analysed using the method of constant comparative analysis. The adolescents' rationales for their food behaviors reflected both their perceptions of what was important regarding foods and food behaviors and how these perceptions or actual behaviors might change over time or as situations changed. The data were interpreted to show that teenagers have frameworks which guide their decision making about food. Processes which contributed to the development of the adolescents' frameworks were their interpretation of cues and knowledge, the comparison of themselves with others and the desire to resolve issues of personal concern. The adolescents were also described as having food behaviors directed by issues related to either "convictions" or "convenience." The knowledge guiding the teenagers' decision making was based on their interpretations of information and personal experiences. Adolescents assessed the usefulness of information presented to them by examining its relevancy to their own situation, its compatibility with personal beliefs and its consistency with sources identified as credible. Such credible sources might include parents, nurses or teachers. / Applied Science, Faculty of / Nursing, School of / Graduate

archives@tulane.edu / 1 / Keelia O'Malley

Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts were highly significant yet significant variation did not occur in the emulsifying capacity of hand versus mechanically deboned mutton. A new term, extractable- emulsifying capacity is presented which incorporates the extractability and emulsifying capacity of meat extracts into one value which should more accurately estimate the contribution of a meat ingredient in forming a stable sausage emulsion. Salami, utilizing mutton, was formulated from experimental results which indicated that up to 10 percent mutton fat and 68 percent mutton lean was acceptable to panelists. Pork was preferred to beef for use in combination with mutton as determined by panel scores, however disagreement was noted between panelists. Panelists were unable to detect flavor, moisture or texture differences between the final mutton salami and a commercial beef and pork formulation. They did however prefer the appearance of the mutton salami (P < .05).

Four lots of Cottage cheese were made from the same pasteurized skimmilk; three lots by a direct acid procedure, and a fourth control lot by a conventional culture method. Direct acid curd was formed by cooling the skimmilk to 4C, acidifying to pH 4.6 with concentrated HCl, and warming by electrical resistance to 32C without agitation. Prior to acidification, the three direct-acid lots were treated as follows: 1- No culture, 2- 5% lactic culture added and the pH allowed to reach 6.0, 3- Same as 2 except the pH was allowed to reach S.S. The control lot was set at 32C with 5% lactic culture, and cut at the A-C end point. All lots were cut with 6.35 mm knives, cooked to 62C in 120 min, washed, drained and creamed. Growth of lactic streptococci in skimmilk prior to making direct-acid Cottage cheese increased the non-protein nitrogen in the milk, increased the firmness and moisture content of the uncreamed curd, and significantly improved the meatiness and body and texture scores of the creamed Cottage cheese. Addition of calcium chloride, disodium phosphate, and sodium citrate to Cottage cheese milk did not improve the body and texture of direct acid Cottage cheese.

Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture populations and lactase activity were monitored for one month both in yogurt and in the frozen fermented ice cream mix. Lactase activity and colony counts progressively decreased in refrigerated yogurt at 4°C during the 30-day period. In frozen fermented ice cream mix, lactase activity and colony counts decreased slightly. The fermented ice cream mix can be held frozen for more than one month with active lactase activity, and viable colony counts, but refrigerated yogurt does not have a shelf life of more than one month.

The metachromatic agar-diffusion test of Lachica, Hoeprich, and Genigeorgis (1971) was modified by adding 17 ml of the agar medium to a 100 by 15 mm plastic petri dish, using 5 µl samples and 3 mm wells. The test detected 0.5 ng/ml of thermonuclease in 3 hr at 37 C. This was equivalent to 106 to 10 7 cells/ml of Staphylococcus aureus strains 196 E, 14458, and 19095 grown in Brain Heart Infusion (BHI) broth. The test sensitivity was decreased ten fold in raw and pasteurized milk. One-half gram of cheese was dissolved in 4.5 ml of 0.1 M sodium citrate for quantitative studies. When staphylococcal (>8 x 10 /ml) contaminated raw milk was pasteurized and made into cheese, more thermonuclease activity/ml was noted in the curd than whey. During prolonged storage at 4 C, thermonuclease activity decreased in raw and pasteurized milk and laboratory made cheese. Bacillus subtilus, Streptococcus faecalis var liquefaciens, Streptococcus thermophilus, and Streptococcus cremoris strain ML8 reduced thermonuclease activity during growth incubation in BHI broth. Thermonuclease was detected directly in staphylococcal contaminated 7 laboratory aged cheese (>10 /gm) without prior purification, concentration, or extraction procedures.