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Evaluation of methods to enumerate psychrotrophic bacteria in fluid milkClark, Max Gregory 06 June 1980 (has links)
Graduation date: 1981
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Gas chromatography applied to the study of a flavor defect in milk caused by A. aerogenes and the characterization of some other bacteriaTran, Toan Trong. January 1965 (has links)
Call number: LD2668 .T4 1965 T772 / Master of Science
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Relative merits of standard versus modified procedures for isolation of Brucella abortus from milkWeber, Deane Fay. January 1952 (has links)
Call number: LD2668 .T4 1952 W4 / Master of Science
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The frequency of isolation of Brucellae from the milk of family cowsCarr, John Halden. January 1952 (has links)
Call number: LD2668 .T4 1952 C3 / Master of Science
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Comparison of tests for coliform bacteria in raw milkMoura Fé, José de Anchieta, 1936- January 1969 (has links)
No description available.
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Metabolism of volatile compounds by microorganismsKeenan, Thomas William 25 September 1967 (has links)
Single-strain cultures of Streptococcus cremoris, Streptococcus
lactis, Streptococcus diacetilactis, and Leuconostoc citrovorum produced
little or no acetone and no dimethyl sulfide when grown in milk
culture. These organisms had little or no ability to decarboxylate
antexogenous source of acetoacetic acid nor were they capable of
producing dimethyl sulfide from methyl methionine sulfonium chloride.
The dimethyl sulfide content of milk was increased by heating
which indicated that a heat labile dimethyl sulfide precursor was
present in milk. The precursor remained in the skimmilk fraction
and was dialyzable. The precursor was identified as a methyl methionine
sulfonium salt on the basis of its thin-layer chromatographic
mobility and the heat instability of the compound. Heating of samples
caused the disappearance of the precursor compound with a
subsequent increase in the content of homoserine and dimethyl sulfide.
Single strain cultures of Pseudomonas fragi, Pseudomonas fluorescens, Pseudomonas putrefaciens, and two marine Pseudomonas
species reduced acetaldehyde, propionaldehyde, and butyraldehyde
to the corresponding alcohols at 21°C. All species studied
reduced propionaldehyde at 6°C. P. fragi and the marine species
reducted butanone and/or acetone at both 6 and 21°C. Under aerobic
conditions a strain of P. fragi quantitatively reduced added
propionaldehyde to n-propanol.
The quantities of acetaldehyde and ethanol produced by single-strain
cultures of Lactobacillus brevis, Lactobacillus casei, Lactolactis,
and Lactobacillus plantarum differed significantly both between
species and between strains of a species on incubation at both
their optimum growth temperature and 8°C. Growth and production of
these Compounds were very slow at 8°C. All organisms studied were
capable of reducing acetaldehyde and propionaldehyde to the corresponding
alcohol. L. brevis strains alone reduced added butanone
to 2-butanol. A strain of L. brevis produced n-propanol as a normal
metabolite when grown in milk culture.
Single-strain cultures of L. casei and L. plantarum accumulated
diacetyl when grown in milk culture at both 8 and 30°C, but
strains of L. lactis and L. brevis did not. Diacetyl reductase activity
was demonstrated in single-strain cultures of L. casei, L. brevis,
and L. lactis. Diacetyl reductase could be induced in L. plantarum
by growth in the presence of citrate. Growth in milk medium supplemented with citrate resulted in a stimulation of diacetyl reductase activity with L. casei. / Graduation date: 1968
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The mechanisms of clotting of milk by renninRege, Umanath Yeshwant 12 September 1962 (has links)
Graduation date: 1963
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Ropy Milk: Cause and PreventionStull, J. W., Van Sant, W. R. 03 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
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Effect of high pressure treatment of milk on microbial destruction as influenced by product and process related factorsJin, Hong, 1964- January 2003 (has links)
The traditional way of processing milk is the application of heat to destroy undesirable microorganisms. Though heat is an effective means of doing the job, it is associated with several limitations. High pressure (HP) processing has the potential for eliminating microorganisms without affecting the natural quality of the raw material. As a result, it has become a promising technique in recent years. Many factors are reported to influence HP destruction of microorganisms, the most important ones include food composition (i.e., lipid, carbohydrate and protein contents), water activity, process temperature, and mode of pressure treatment. Therefore, the objectives of this research were to: (a) evaluate the effect of milk composition on destruction of E. coli by HP, (b) evaluate kinetic models for spoilage and pathogenic microorganism in milk and the effect of different pressure mode (pulse and static) on the destruction rates; and (c) to evaluate the effect of milk type (UHT and raw milk) and temperate on destruction of microorganism.
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Effect of high pressure treatment of milk on microbial destruction as influenced by product and process related factorsJin, Hong, 1964- January 2003 (has links)
No description available.
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