A considerable amount of research has shown that a severe dietary deficiency of protein or vitamins will markedly depress antibody synthesis. Very little work has been done with the effect of mineral deficiencies on antibody production, and no evidence has been presented showing the relationship of the effects of small changes in nutrient intake to the sensitivity of the antibody response to small degrees of malnutrition and the relationship of dietary iron, calcium and vitamin D to the production of antibodies. In two experiments, it was shown that as the level of iron in the diet is decreased, the production of antibodies is decreased proportionally. In the first iron experiment, 42, weanling male rats were given 7 levels of iron ranging from 20 to 5 mg Fe/kg diet. Antibody titer after immunization with tetanus toxoid was decreased proportionally from 88 to 17. In a second iron experiment, 10 raths were given either 10 or 0 mg Fe/kg diet and their titers to tetanus toxoid were 340 and 19 respectively. In another two experiments, it was found that the level of dietary calcium makes little or no significant difference on antibody production, when fed either with or without vitamin D. In the first calcium experiment, 20 rats were given either 6.3, 4.4. or 3.2 gm Ca/kg diet and their antibody titers after tetanus toxoid immunization ranged from 88 to 55. in the final calcium study, 50 rats were divided into ten groups and given five different levels of dietary calcium ranging from 6.3 to 1.3 gm Ca/kg diet. Half of each dietary group was given adequate vitamin D and vitamin D was withheld from the other half. In this experiment, antibody titers to tetanus toxoid ranged from 90 to 110. From the results of these experiments, it is apparent that dietary iron plays an important role in the synthesis of antibodies and thus in the maintainance of resistance against infectious disease. It is also evident that the antibody response is sensitive to different degrees of malnutrition, with antibody production being decreased proportionally to the severity of the dietary deficiency.

A rugged and sensitive instrument "Vatimer" was developed to evaluate the coagulation properties of milk in cheese vats. Microvolt signals from the instrument varied with standing-wave motion of milk, forces arising from coagulation, curd firming, curd syneresis and also clean-in-place spray forces. Curd firmness at cutting varied three to four fold in commercial Cheddar cheesemaking operations. The Formagraph instrument was used to select individual cow milk samples with good and poor chymosin-coagulation characteristics from the Utah State University Holstein herd. Blending 50% good-, and 50% poor-coagulating samples did not improve average coagulation properties of poor samples. Higher chymosin concentration caused curd disintegration in poor samples. It was not necessary to add more than .02 rennin units per milliliter of milk, or .02% CaC1 2 to produce adequate curd firmness 30 min after chymosin addition if milk pH was reduced to at least 6.4 before coagulation. Hydroxyapatite chromatography and polyacrylamide gel electrophoresis of whole casein from milk samples with good and poor chymosin-coagulation characteristics showed abnormally high contents of y - and para-K-caseins and lower K- and 8 -casein concentrations in poor-coagulating samples. Poor samples showed higher deterioration in curd firmness than the good samples on chymosin coagulation after storage of milk samples at 4°C for 24, 48, and 72 h with and without added .02% CaCl2. Prolonged storage for 30 days at -1°C caused 7.6% and 68.2% losses in curd firmness for good and poor samples respectively. Cheddar cheese was made in 9 liter laboratory cheese vats with various proportions of blended, and coagulation modified poor-, and good chymosin-coagulating milk. One hundred percent poor-coagulating milk produced cheese with significantly higher moisture, lower yield, and very bitter flavor.

Weanling male rats were made anemic and fed diets supplemented with 20 ppm iron and/or 2 ppm molybdenum. A decrease in serum iron was observed in the rats supplemented only with iron and a significant decrease in hemoglobin was observed in rats given no supplementation. In a second experiment, pregnant female rats were also fed diets supplemented with 20 ppm iron and/or 2 ppm molybdenum. An inverse relationship was apparent between iron and copper in both the serum and the liver of the female rats. The livers of their pups displayed an inverse relationship between molybdenum and copper. Hemoglobin in both dams and pups tended to decrease when: (1) supplemental molybdenum was absent but supplemental iron was present; (2) supplemental iron was absent but supplemental molybdenum was present; and (3) no supplementation was given at all. While there appeared to be little placental transfer of molybdenum, iron and copper seemed to be transferred from the dams' liver. In a third experiment, serum was collected from pregnant women in first, second, and third trimester, and at postpartum. Both serum iron and serum molybdenum decreased significantly at postpartum. Inverse relationships were apparent between (1) serum iron and serum copper, and (2) serum molybdenum and serum copper.

Available evidence indicated that the deficiency of a specific nutrient in the diets adversely affect antibody production from a mild to severe degree. Studies of the effects of diet partially deficient in various essential nutrients on antibody response is meagre. Twelve groups of weanling rats were fed with diets prepared by diluting the basal diet with 0 to 75 percent sucrose for 46 days and their antibody response was measured on the 28th, 40th and 46th day using Salmonella pullorum as the anti gen. The rats fed the diet containing 75 percent sucrose and 25 percent basal diet had mean antibody titer of 15 as compared to 143 for their controls which were fed 100 percent basal diet. The antibody titer decreased as the basal diet was diluted with increasing amounts: of sucrose. Comparison of antibody titer with total serum proteirus, serum vitamin A, hemoglobin, and hematocrit showed that a multiple deficiency in the diet depresses antibody response much more severely than total serum proteins, serum vitamin A, hemoglobin or hematocrit . Rats which had coprophagy prevented had slightly lower food intake, growth rate, antibody response than rats allowed coprophagy.

This study was undertaken to determine the effect of four different combinations of treatments and storage; i.e., controlled atmosphere (2.5 percent O2 and 2.5 percent CO2), controlled atmosphere in combination with phaltan (1,000 ppm), controlled atmosphere with packaging in polyethylene bags, controlled atmosphere with phaltan and packaging in polyethylene bags, as well as conventional refrigeration, on the chemical composition of lettuce heads (Cultivar "Great Lakes") during 75 days of storage. Analyses of total sugars, starch, reducing sugars, total organic acids, free amino acids, soluble proteins, pH, titratable acidity, and total carotenes were made on the fifteenth, thirtieth, forty-fifth, sixtieth, and seventy-fifth days of storage at 35 F. There were no significant differences in total organic acids and free amino acids between the conventional refrigeration (35 F) and other treatments during the early stage of storage. They were, however, higher after 45 days of storage with phaltan treatments, although still not changed in controlled atmosphere and controlled atmosphere in combination with packaging. The soluble proteins and the reducing sugars were lower in the controlled atmosphere lettuce than in the conventional refrigeration lettuce. The lettuce treated with phaltan or phaltan in combination with polyethylene packaging had higher amounts of soluble proteins. Although pH of the lettuce heads was not changed throughout 75 days of storage, the titratable acidity was higher in all treatments during the storage.

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk. We performed twelve cheesemaking trials using recombined milk from micellar casein concentrate, cream and skim milk according to a modified cheddar cheese-make procedure. Four different levels of starter cultures were used to achieve different acidification rates for pH change during cheesemaking. The amount of starter culture added had significant effect on moisture of cheese at whey drainage, moisture and pH of cheese. Thus, it can be said that the pH drop that occurs during the cheesemaking increases rate and extent of whey expulsion.

All carbohydrates metabolized in the body must first be phosphorylated, As a result of Lundgaard's (1930 ) and Lohmann's (1934) discoveries, the focal interest of muscle biochemlstry has passed from the carbohydrate molecules to the phosphorus compounds, For glucose, the first reaction is the formation of a phosphate ester, glucose-6- phosphate, D. M. Neeedham (1938) found that ATP acts as a phosphorus donor, Glucose-6-phosphate may be transformed into glucose-1-phosphate or into fructose-6-phosphate. In liver, it may be hydrolized back to free glucose and inorganic phosphorus, Bate-Smith (1948) indicated that the free phosphate must be present before any breakdown of glycogen occurs and that the breakdown of glycogen will occur to the extent that free phosphate becomes available. Analysis of total and inorganic phosphorus in the liver is a measure of how much sugar is phosphorylated, This is related to the utilization of sugar, As the liver is an organ vitally concerned with the mechanism of carbohydrate, protein, and fat metabolism, it stores , transforms, and regulates food materials, T. B, Osborne , et al. (1919) suggested that economy in nutrition during growth depends upon the correct adjustment between the proportions of protein and total energy supplied. Quo (19 55) found that total carbohydrate content of turkey livers increased slightly with the addition of sucrose to the ration, The effect of sucrose in the ration on the protein content of turkey livers has not been investigated, The purpose of this study was to determine the influence of short pre-slaughter feeding of various levels of sucrose to turkeys on total and inorganic phosphorus and protein content of turkey liver and muscle. This thesis is part of a larger project which includes the feeding of sucrose to various farm animals and poultry. This work has been 2 under investigation at Utah Agricultural Experiment Station since 1950. Weight gains, dressing percentages, liver weights, and total carbohydrate content, pH, total solids, ether extract and color of liver and muscle of the sucrose-fed-animal or bird has been determined, This thesis includes the total, inorganic, and organic phosphorus and protein values on both liver and muscle and measurement of color of liver of the sucrose-fed turkeys.

Manufacture of white soft cheese from ultrafiltered whole cows• milk involved acidification of pasteurized homogenized whole milk to pH 6.0 with phosphoric or citric acid. The preacidified milk was ultrafiltered at 54 °C until 60% of original milk weight was removed as permeate, diafiltered with deionized water equal to 38.5% of the original milk and concentrated by UF (4.8 fold) to pre-cheese (38% total solid). The pre-cheese was heated to 76.7°C/16 sec, 71 .l°C/l6 sec (HTST) and 7l.l°C/l5 min (controlled water bath), inoculated with 2% starter culture (Streptococcus cremoris), renneted (10 ml/100 lb retentate) and placed in one pound plastic containers in which coagulation took place (8-10 min). Salt (1 .5%) was added on the top of parchment paper placed under the lid, and the curd was incubated at 85°F. The most acceptable cheese was from ultrafiltered retentate heated for 16 sec at 76.7°C before cheese making. Organoleptic tests showed that samples highest in calcium content ranked highest in acceptability. Acidification with citric acid removed more calcium than phosphoric acid and resulted in softer cheese than the control cheese (non-acidified). Slight bitterness was observed when excessive starter and low salt (NaCl) concentration were used. Addition of salt to the retentate prior to heating caused thickening of the retentate before 70°C was reached. Extending the heating time increased the tendency toward mealiness in the cheese.

It has been well documented that fruit and vegetable (F/V) intake is linked to lower risk of mortality and chronic disease. Raman resonance spectroscopy is a valid indicator of F/V intake and quantifies that intake by measuring skin carotenoid levels. In this study, 46 children, participated in a 6-week feeding study wherein they were randomly assigned to one of two groups: 1) consuming a high-carotenoid (HC) breakfast/snack food, or 2) consuming a placebo bar, every day. The HC food contained 4.3mg carotenoids per serving and the placebo contained none. Skin carotenoids were measured every two weeks using a BioPhotonic scanner. The treatment group had a mean increase in scanner score of 5,802 Raman intensity units which was significantly higher than the mean increase of the placebo group, 1,771. In this study we found that consumption of 120 gm of a high-carotenoid food significantly increased skin carotenoid levels in children ages 5-18 over a 6 week period. Packaging type as well as storage conditions play a role in preserving carotenoids which are sensitive to light, temperature, and oxygen. Care must be taken when choosing packaging and storage conditions for foods containing carotenoids. Two shelf-life studies, one at room-temperature and another in frozen storage, were conducted on the HC breakfast/snack food to determine the best method of packaging to maintain quality and preserve carotenoids. The food was randomly packed into one of three packaging types for both studies. The packages used in the frozen study were then randomly assigned to one of three freezer storage methods. Room-temperature samples were analyzed on days 3, 7, 10, and 14 and samples in frozen storage were pulled every month for 5 months. Measures of water activity, moisture content, color values (L*a*b*, chroma, and hue), and carotenoid content were analyzed in each sample. At the conclusion of each study, L*, b*, chroma, and hue were significantly affected by packaging type. No significant associations were found in any other measures. From this study we draw the conclusion that cellophane packaging or packaging with a N2 backflush would be the best options for use with this food to best retain its quality.

Over an 18-year period, beginning in 1955, a group of subjects has been studied six times to determine if any relationship exists among serum cholesterol levels, body weight, health status, diet quality and stress or anxiety. For the first four test periods, extending through ages 7 to 16 years, there were 321 subjects. Later, in 1968, 86 of the original 321 subjects, now aged 19-22 years, were able to participate in a follow-up study. The 1974 study was able to involve 30 of the original 321 subjects now aged 26-29 years. Findings show that from approximately the fifteenth year onward serum cholesterol levels in males continue to rise in an almost linear fashion, whereas females experienced a drop in serum cholesterol levels at ages 19-22 years which was followed by a rise when they reached 26-29 years. Persons who were classified as overweight in the sixth test period had higher serum cholesterol levels than persons classified as either desirable weight or under-weight for both sexes. Anxiety levels as determined by the IPAT anxiety scale questionnaire in the sixth test period showed that for males there was a positive relationship between serum cholesterol and anxiety but for women a negative relationship was shown. Subjects with serum cholesterol levels above 250 mg/100 ml consumed diets higher in saturated fats than the subjects with serum cholesterol levels below 250 mg/100 ml. In males a significant positive correlation was shown between serum cholesterol levels and smoking.