Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 55-60).

Thesis (M.S.)--University of Wisconsin--Madison. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 91-94).

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2007. / Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1944. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1994. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 48-50).

Raw milk cheese has unique flavor and textural characteristics not obtainable in cheese from pasteurized milk. Several specialty cheeses made from raw milk are marketed worldwide, especially in Europe. However, because of safety concerns, many countries have imposed stringent restrictions on production and sale of raw milk cheeses. The purpose of this thesis research was to use high pressure (HP) treatment as a novel alternative for conventional pasteurization so that raw milk quality cheese could be produced without compromising food safety. The specific objectives of this research were to evaluate (i) the effect of HP treatment of milk on its coagulation and gelation characteristics, (ii) the destruction kinetics of microorganism and enzymes in milk, (iii) cheese making characteristics of HP treated milk as compared to the raw, pasteurized and micro-filtered milk (controls) and, finally (iv) to evaluate ripening characteristics of cheddar cheese made from HP treated milk in comparison with the controls. / Three coagulation parameters of milk---lag time, mean coagulation rate, and inflexion time (time for reaching the point of maximum coagulation rate)---were evaluated as a function of pressure (200--400 MPa), temperature (3--21°C) and holding time (10--110 min) using a response surface methodology. In general, the lag time and inflexion time decreased while the mean coagulation rate increased with an increase in pressure, holding time or a decrease in temperature: The rennet gel characteristics were evaluated as gel strength (GS) and water-holding capacity (WHC). With a decrease in pressure level, temperature and holding time, there was a decrease in water-holding capacity and an increase in the gel-strength of the rennet curd. (Abstract shortened by UMI.)

The application of high pressure (HP) processing on raw milk cheese was investigated in order to assure safety and improve quality. Fresh raw milk cheese inoculated with contaminant, spoilage and pathogenic microorganisms (Escherichia coli K-12, E. coli O157:117 and Listeria monocytogenes), as well as natural micro-flora, were subjected to UP treatment at selected pressures (200--400 MPa) for various holding times (0 to 100 min), or number of pulses. HP destruction of microorganisms followed the dual effect destruction behavior involving a step change in the population due to a pressure pulse (pulse effect, PE) and a first order rate log-linear kinetics during the pressure hold. The pressure dependency of kinetic parameters followed the pressure destruction time (PDT) and Arrhenius type models. / The results suggest that high pressure treatment as a powerful tool for microbial control do not result in major change in raw milk cheese quality properties (color and texture). It would thus be an effective method of inactivation of spoilage bacteria and pathogens for ensuring safety and keeping the quality of raw milk cheese.

Submitted by Daniela Rodrigues Alves de Lima null (1304330@fclar.unesp.br) on 2016-04-22T02:03:47Z No. of bitstreams: 1 Dissertação final.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-04-26T16:49:39Z (GMT) No. of bitstreams: 1 lima_dra_me_arafc.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) / Made available in DSpace on 2016-04-26T16:49:39Z (GMT). No. of bitstreams: 1 lima_dra_me_arafc.pdf: 2326817 bytes, checksum: 3d0881a8e863eccd8c5386c212a8865d (MD5) Previous issue date: 2016-03-29 / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / O objetivo deste trabalho é entender os impactos do Slow Food a partir do estudo local com os produtores artesanais de queijo de leite cru em Minas Gerais, Serra do Salitre – Alto Paranaíba. A pesquisa visa a identificar de que forma o Slow Food atua, no sentido de preservar a cultura e a tradição local, qual a sua posição quanto à legislação específica para o queijo de leite cru e como se aplica a sua proposta para a produção de um alimento que seja ―bom, limpo e justo‖. O resultado demonstra o surgimento de novos agentes no Slow Food, que atuam politicamente para a preservação da pequena produção artesanal de queijo de leite cru, preocupados com a segurança alimentar e com a qualidade do produto, estimulando o sabor tradicional da alimentação ao aliar tradição e inovação, valorizando a história e o contexto cultural da variedade alimentar no Brasil, contribuindo, dessa forma, para o debate sobre o novo desenvolvimento rural para a produção dos alimentos. Foi, também, verificada a necessidade de uma melhor articulação e aproximação do SLow Food Brasil com os produtores, com o intuito de estabelecer um diálogo mais amplo quanto à legislação para o queijo artesanal. / The goal of this research is to understand the impact of the slow food , through the local study of artisan raw milk cheese producers in Minas Gerais, Serra do Salitre – Alto Paranaíba. The research aims to identify in which form the movement acts in the sense of preserving the culture and the local tradition, what's its position on the specific legislation for raw milk cheese and how its proposal is aplied in order to have a food production that is ―good, clean and fair‖. The result shows the appearance of new agents in the Slow Food, that act politically for the preservation of the small artisan raw milk cheese production. These new agents are mainly concerned about the food safety and the product quality: they stimulate the traditional flavor of the food by combining tradition and innovation, valuing the history and the cultural context of food variety in Brazil, contributing, in this way, for the debate about the new rural development of food production. It was also verified the need of better articulation and approach of the movement to the producers, with the aim to establish a broader dialogue about the legislation for artisan cheese. / CNPq: 130563/2014-5

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