The factors governing flavor and body and texture in cheese making include the quality of the milk used, the heat treatment of the milk, the quality and quantity of the starter, the treatment during the ripening period, other biological conditions and manufacturing technics.

The composition of tomato fruit at nine different maturity stages was studied. The dry matter content decreased gradually, whereas the alcohol soluble material and non-protein nitrogen increased with ripening. Total nitrogen decreased up to the large green stage and then increased during ripening. Starch accumulated until nearly the large green stage and then diminished rapidly. Of the two components of starch, amylose decreased much faster than amylopectin, and the ratios of amylopectin and amylose thus increased during ripening. Among the amino acids, glutamic acid was presented in an exceptionally high concentration, and its concentration doubled as the fruit ripened. A concomitant decrease in the concentration of several other amino acids was also noted. The possibility of amino acids serving as precursors for the synthesis of volatile aroma components in tomato is discussed. Evidence is then presented to demonstrate that crude enzyme preparations from fresh tomatoes can produce carbonyl compounds in the presence of some amino acids. The enzymatic activities of the preparations from field-grown tomatoes were generally higher in converting alanine and leucine than those of the preparations from greenhouse-grown tomatoes. Preparations from young fruit had lower activity despite the high protein concentration. The activity of the enzyme extracts increased with development stages of the fruit, and different amino acids showed different patterns in the response to enzyme preparations. The enzymes are sensitive to pH changes and there is a marked difference in activity between the soluble and the insoluble fractions of the extracts. Analyses were subsequently carried out by gas chromatography for the volatile components enzymatically produced from amino acids by tomato extracts. Alanine, leucine, and valine were found to be the most important precursors. Chromatograms differed with enzyme preparations and with substrate amino acids used. More volatile components were produced with enzymes prepared from red-ripe tomatoes than with those from green tomatoes. The enzyme preparations from greenhouse - grown ripe tomatoes were found capable of producing 3-methyl-butanal in the presence of L-leucine. The produciton of 3-methylbutanal was further confirmed using (14C)-L-leucine as substrate. When preparations from young green tomatoes were used, the enzymatic reaction products contained propanal. This indicates that different enzyme preparations varied their activity in converting the same substrate amino acid. Further experiments have shown that the enzyme extracts from field-grown red ripe tomatoes produced propanal and some unidentified carbonyl compounds from alanine, whereas they produced several alcohols from leucine and valine. Addition of two amino acids as substrates sometimes resulted in new volatile components. The production of volatile components from amino acids appears to involve transamination. This was demonstrated by the analysis of glutamic acid formed during the enzymatic reactions. A decrease in the substrate amino acid and a concomitant increase in glutamic acid was observed in the reaction mixtures. Based upon the reaction products that were identified, some hypothetical pathways of the biosynthesis of a few volatile components have been suggested.

Carbohydrates have long been a part of animal feeding rations.Grains are included in all animal feeding formulas. The by-products of sugar beets have been used for many years in livestock feeding (Kutish 1950b). The use of molasses in commercial feed mixed in 1899 made possible its extended use in animal feeding practices (Hall 1950). Protein feeds for cattle are relatively high in price and not available in adequate supply. With these fats in mind Culbertson of Iowa State College set up experiments in 1950 to find out whether part or all of the protein supplement could be replaced with non-protein nitrogen feed in a good steer fattening ratio. The sugar in cane molasses is utilized more readily by animals than starch in corn grain, so molasses was fed to steers in the non-protein nitrogen feed. The growth made by the steers fed on these rations was on a par with the control group and use of these non-protein feeds in rations is likely to be of economical and practical importance. These findings have been verified by feeding large numbers of cattle (Bode 1951). Direct molasses usage on farms may be divided into two types: direct use as feed; and use as a preservative in making grass silage. At present the first type is more important, the second being used throughout the dairy belt (Kutsh 1950a; Aries and Copulsky 1949). Regarding amounts of molasses which may be fed, the Bureau of Animal Industry of the United States Department of Agriculture (Kutish 1950a) reports: At various times and under different circumstances, molasses products are fed to nearly all classes of animals. Larger proportionate amounts are generally fed to beef cattle than to poultry and swine. Generous amounts can be fed to horses, mules, sheep and goats. We have ordinarily advised use of 5 per cent of this feed. In the case of swine, 10 per cent can be used although we have fed 20 per cent in test rations. For cattle, a third or more of the corn or other grain can be replaced with molasses. Occasionally much larger amounts are used. Feeding carbohydrates in the form of sucrose for short periods before slaughtering improved the keeping quality, flavor and texture of pork as noted by Gibbons and Rose (1950) and Madsen (1950). These investigators indicated a need for further studies on swine and detailed studies on beef. The purpose of this investigation was to study the effect of feeding sucrose to beef and swine prior to slaughter, on the percentage of carbohydrate, pH, color, texture, and flavor of muscle and liver.

In certain industrial areas fluorides are present in various amounts in the atmosphere. These fluorides are liberated by industrial processes at high temperature in treatment of materials containing fluoride, either as a natural impurity, or as added material for technical purposes. Equipment and procedures have been installed in many plants to reduce the output of fluorides significantly, yet forage and hay grown near the plants may contain elevated amounts of fluorides. The feeding of such material to young livestock for many months may cause fluorosis or chronic fluoride poisoning. Some springs contain a high concentration of fluorides and the continuous use of this water as drinking water by animals may cause fluorosis also.

Five normal, healthy, men (age 33-42) served as experimental subjects. The subjects were on self-chosen diets and received a test-dose of buffered nicotinic acid (Nico-Span in capsule form) of 2 gm daily for three weeks, from the second through the fourth weeks, of the six and one-half week test period. About 30 ml of venous blood was obtained twice weekly from each subject, after an overnight fast of at least 12 hours. Each subject collected a 24-hour urine sample of the day prior to the blood sampling and also kept a record of food eaten. The blood was separated into serum, red cell, and white cell-platelet samples. Total lipids were extracted from red cells and white cell-platelets. Chemical determinations of total lipids, free and total cholesterol, and lipid phosphorus were made on these extracts. Concentrations of cholesterol ester, and phospholipids were calculated and triglyceride plus free fatty acid were found by difference. In red cells, on the average, total lipids were increased by 34 mg per 100 ml of red cells during treatment and after discontinuation of the treatment were further increased by 3 mg. Cholesterol esters were decreased by 1 per cent and increased by less than 1 per cent during and after treatment, respectively. Free cholesterol values dropped in the treatment period and then rose in the post-treatment period by small amounts. Triglyceride plus free fatty acids and phospholipid values showed a rise and then drop during and after the treatment respectively, but these changes were slight. For white cell-platelets, total lipids, on the average, showed a rise of 132 g and a further rise of 90 mg per 100 gm of white cell-platelets during and after the treatment period, respectively. Cholesterol ester showed a drop and a rise of 1 per cent both during and after the treatment; whereas free cholesterol values showed the reverse, an increase first and then a drop of 1 per cent both in treatment and post-treatment period. Mean triglyceride plus free fatty acids values dropped by 1 per cent during treatment and remained the same when the treatment was started, but were increased by 1 per cent when the treatment was discontinued. It was concluded that total lipid and its components in red cells and white cell-platelets were not affected to a great degree when 2 gm doses of nicotinic acid were administered for a short period of time. Further work using a greater number of subjects, with a longer study period and increased doses of nicotinic acid is recommended to clearly define the relationship of administration of nicotinic acid and lipid composition of red ells and white cell-platelets.

Beans are an important source of carbohydrates, proteins, minerals, and vitamins for millions of vegetarians in the world, especially in Asia. The quality and harvesting time of beans depend upon the purpose for which the beans are used. For example, for canning and freezing the beans should be harvested when they are neither starchy nor watery but should be sugary. The processing industry in Asia is not highly developed. Hence, the food is usually preserved by sun drying. Sun dried beans are often consumed the year around.

Source: Dissertation Abstracts International, Volume: 39-11, Section: B, page: 5305. / Thesis (Ph.D.)--The Florida State University, 1978.

Source: Dissertation Abstracts International, Volume: 34-10, Section: B, page: 5015. / Thesis (Ph.D.)--The Florida State University, 1973.

Source: Dissertation Abstracts International, Volume: 24-11, page: 4623. / Thesis (Ph.D.)--The Florida State University, 1963.

Source: Dissertation Abstracts International, Volume: 28-03, Section: B, page: 0932. / Thesis (Ph.D.)--The Florida State University, 1967.