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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
51

Some of the limitations of the phosphatase test in detecting mixtures of partly pasteurized and completely pasteurized milk a dissertation submitted in partial fulfillment ... Master of Science in Public Health ... /

Schlitt, George A. January 1942 (has links)
Thesis (M.S.P.H.)--University of Michigan, 1942.
52

The condition of calcium, phosphorus, and nitrogen in evaporated milk ...

Robinson, Una Lane, January 1940 (has links)
Thesis (Ph. D.)--University of Chicago, 1936. / Reproduced from type-written copy. "Private edition, distributed by the University of Chicago libraries, Chicago, Illinois." "Literature cited": p. 51-54.
53

Some of the limitations of the phosphatase test in detecting mixtures of partly pasteurized and completely pasteurized milk a dissertation submitted in partial fulfillment ... Master of Science in Public Health ... /

Schlitt, George A. January 1942 (has links)
Thesis (M.S.P.H.)--University of Michigan, 1942.
54

A comparison of selected public health criteria in milk from milk-shops and from a national distributor

More O'Ferrall-Berndt, Marianne. January 2009 (has links)
Thesis (MMedVet. (Production Animal and Community Health, Veterinary Science))--University of Pretoria, 2000. / Also available in print format.
55

Effects of forewarming treatments and additives on properties of sterilized milk concentrate

Roehrig, Paul Gene, January 1967 (has links)
Thesis (Ph. D.)--University of Wisconsin--Madison, 1967. / Vita. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
56

Stale flavour volatiles in UHT milk /

Perkins, Melinda Louise. January 2004 (has links) (PDF)
Thesis (Ph.D.) - University of Queensland, 2004. / Includes bibliography.
57

Public health aspects of milk a thesis submitted in partial fulfillment ... Masters of Science in Public Health ... /

Niggeman, Charles, H. January 1947 (has links)
Thesis (M.S.P.H.)--University of Michigan, 1947.
58

Public health aspects of milk a thesis submitted in partial fulfillment ... Masters of Science in Public Health ... /

Niggeman, Charles, H. January 1947 (has links)
Thesis (M.S.P.H.)--University of Michigan, 1947.
59

Vitamin E, total lipids and cholesterol in cow's milk of varying fat contents

Kaushik, Supriya 16 March 2000 (has links)
The present study was undertaken to analyze the vitamin E, total lipids, and cholesterol in regular and fat-reduced milk to assess whether decreases in fat result in lower vitamin E contents. Milk samples of varying fat contents (11%, 3.3%, 2%, 1% and 0.5% fat) were obtained from a local dairy on six different occasions, α-tocopherol was the major form of vitamin E found in different types of milk, γ-tocopherols and α-tocotrienol were found to a lesser extent in different milks. As the fat content of milk decreased from 11% to 0.3%, vitamin E content also decreased steadily. For example, raw milk as compared to non-fat milk had both a higher α-tocopherol contents (45.5 ± 4.59 μg/100 ml vs. 4.46 ± 0.54; p<0.0001) and a higher total lipids (3.46 ± 0.49 μg/100 ml vs. 0.30 ± 0.07 g/100 ml, (p [less than or equal to] 0.0001). The other detected forms of vitamin E, γ-tocopherol and α-tocotrienol, also varied as the total lipids. Vitamin E, cholesterol and total lipids increased as cream was added back to non-fat milk. For every 10 mg of cholesterol there was an increase of approximately 4 μg of α-tocopherol. For every 1 g increase in total lipid content, the α-tocopherol content increased by 17 μg. This study indicates that vitamin E; especially exotic forms of this vitamin are present in the dairy products analyzed. Also, vitamin E content varies with the total lipid and the cholesterol content. We suggest that vitamin E fortification of milk might be a reasonable approach to restore α-tocopherol intakes to those seen with whole milk. / Graduation date: 2000
60

Identification of some compounds contributing to the stale flavor defect of sterilized concentrated milk

Arnold, Roy Gary 27 July 1965 (has links)
Stale flavor development has been recognized as a defect of stored dry milk powders for several years. Recently, stale flavor development has been found to occur upon storage of sterilized concentrated milk, and is recognized as the principal limiting factor to commercial utilization of this process (Seibert, 1963). Some attempts have been made to identify the volatile flavor components of sterilized concentrated milk (Patel et al, 1963; Bingham, 1964). The flavor components responsible for the stale flavor defect as it occurs in sterilized concentrated milk have not been identified, however. The purpose of this work was to identify the compounds responsible for the stale flavor defect of sterilized concentrated milk. It was felt that this information was essential to an understanding of the staling phenomenon, which in turn might eventually lead to correction of the defect. Commercial samples of sterilized concentrated milk were obtained. Stale flavor development was hastened in some of the samples by storing them at 21°C. Subjective flavor panel evaluation of stored and fresh samples revealed significant differences between the two. Gas chromatographic analysis of the volatile head space components by the procedure described by Morgan and Day (1965) revealed only minor differences between the fresh and stale samples. It was reasoned, therefore, that the compounds responsible for the stale flavor defect were primarily of a less volatile nature, A technique for isolating the higher-boiling flavor components was developed. This technique consisted of lyophilization of the sterile concentrated milk, uniform wetting of the lyophilized milk with water to 10% moisture, solvent extraction of the fat and flavor components from the moistened milk powder, and reducedtemperature, reduced-pressure steam distillation of the flavor components from the extracted fat. The resulting flavor extract was studied by gas chromatography in conjunction with mass spectrometry A base-treated pre-column was used in front of the regular gas chromatography column to remove fatty acid peaks from the chromatograms. A technique, which consisted of repeatedly trapping (from several successive chromatograms) particular regions of the effluent from a non-polar column onto a short section of packed column and re-chromatographing the trapped components on a polar column, was developed to build up the concentration of flavor components and to improve the separation of components for mass spectral analysis. The following compounds were positively identified in the flavor extract from stale sterile concentrated milk: 2-heptanone, 2-nonan.one, 2-undecanone, 2-tridecanone, benzaldehyde, napthalene, a dichlorobenzene, L-decalactone, benzothiazole, and o-aminoacetophenone. Acetophenone was tentatively identified. Of these compounds, 2- heptanone and the dichlorobenzene were positively identified in the extract from fresh sterile concentrated milk, and L-decalactone was thought to be present. The ketones and L-decalactone undoubtedly make some contribution to the stale flavor defect (USDA, 1964). The identification of o-aminoacetophenone in stale sterilized concentrated milk supplements its identification in stale nonfat dry milk powder (Parks, Schwartz and Keeney, 1965), and further implicates it as an important compound in the stale flavor defect. This compound possesses a characteristic "grape-like" odor. Benzothiazole has not previously been identified in milk products. It possesses a characteristic "rubber-like" odor. Its possible significance in the stale flavor defect will require further study. / Graduation date: 1966

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