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Ravaglia, Marco, Justin Dinh, Michelle Frandsen, and Alyssa Garcia. "Dairy Processing Plant Production." Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144925.
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Scott, David L. "UHT processing and aseptic filling of dairy foods." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.
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Wu, Ben Heng, Ismael Garcia, Austin Pyrek, and Tate Tolson. "REMOVAL OF BOD AND METAL IONS FROM DAIRY PROCESSING WASTEWATER." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613822.
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An anaerobic membrane bioreactor (MBR) unit was to design to remove 98% of BOD, COD, and TSS from a dairy wastewater processing stream at an influent flow rate of 500,000 gal/day. The hydraulic retention time of the MBR unit was determined to be 4 hours and the sludge retention time of the MBR unit was determined to be 60 days. Methane produced by the anaerobic process will be recaptured at 67% efficiency and will reused as a heat source in the plant. Metal ions will be removed from the wastewater through electrodialysis and the effluent concentration reaches EPA standards. An evaporation pond to deal with the brine stream from the electrodialysis has been designed with a volume of 4250 m3, a fill time of 41 days and an evaporation time of 37 days. The capital costs associated with the plant design is $11,000,000 with the evaporation pond and $9,000,000 without the evaporation pond. Assuming the filtered water is sold, the breakeven point for the design without the evaporation pond is 50 years. Although target concentrations can be reached with MBR technology, we do not recommend utilizing this design until pilot scale tests can be done.
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Al, Jawaheri Raad. "The use of constructed wetlands in the treatment of dairy processing wastewater." Thesis, Högskolan i Halmstad, Sektionen för ekonomi och teknik (SET), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-15023.
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Abstract The interest in the use of constructed wetlands for the treatment food processing wastewaters including dairy wastewater is growing. The reason is the intention to create clean technologies that can substitute the currently used “environmentally unfriendly” conventional facilities. This paper suggests options for adopting a constructed wetland system to treat wastewaters from diaries. The potential use of two stage wetland systems is investigated. Examples of multi-stage wetland use are reviewed. The calculations based on the k-c * model (Kadlec and Knight 1996) showed that a reasonable option is to use a subsurface wetland 160 m2 area followed by a free water surface wetland 2000 m2 area. However, these calculations are influenced by the use of older data. The most significant effect is the use of the rate coefficient values for both FWS and HSSF wetlands. A comparison is made to show the effects the new data might have on the calculations. Other measures that can increase the efficiency of the suggested wetland systems like filtration media, deep zones and engineering solutions are suggested. Finally, an overall investigation of the costs involved suggests that the wetland option can be cost effective if all the factors that affect the wetland´s construction and functioning are properly dealt with.
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Shukla, Himakshi C. "Development of immobilized #beta#-galactosidase bioreactor for processing lactose in dairy fluids." Thesis, London South Bank University, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334624.
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Zhong, Jianming. "Anaerobic Hydrogen and Methane Production from Dairy Processing Waste: Experiment and Modeling." DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4713.
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Dairy processing waste (DPW) can cause many environmental problems if not treated well. Various wastewater treatment technologies have been applied to reduce the organics and inorganics in DPW. The overall objective of this research was to develop cost effective anaerobic digestion technology for hydrogen and methane production from DPW. This search included three phases of studies.
In phase 1, we investigated continuous fermentations of algae, lawn grass clippings and DPW, commingled and digested in duplicate 60 L and 3,800 L Induced Bed Reactor (IBR) anaerobic digesters at mesophilic conditions in trials that went for about two years. The goal was to commingle municipal waste in such a way that no pH control chemicals would be required. The research also yielded information about solids loading rate (SLR), efficiency of chemical oxygen demand (COD) and solids removal and biogas production. Under the conditions of the study, commingling algae or grass with DPW made it possible to avoid the addition of pH control chemicals.
In phase 2, we investigated the effects of pH, temperature, and hydraulic retention time (HRT) and organic loading rate (OLR) on hydrogen production from DPW in semicontinuous 60 L pilot IBR. Results show pH played a key role on hydrogen production and the optimal pH range was 4.8-5.5. Digestion under thermophilic temperatures (60 °C) had advantages of gaining higher hydrogen yield and suppressing the growth of methanogens. The optimal OLR was 32.9 g-COD/l-d at HRT of 3 days. Under optimal conditions, highest hydrogen yield was 160.7 ml/g-COD removed with 44.6% COD removal.
In phase 3, a mathematic model was built and implemented in R based on Anaerobic Digestion Model No. 1 (ADM1) for predicting and describing the anaerobic hydrogen production process. The modified ADM1 was then validated by comparing the predictions with observations of anaerobic hydrogen production from dairy processing waste. The model successfully predicted hydrogen production, hydrogen content, methane content, VFA concentration, and digestion system stability. This study provides a useful mathematical model to investigate anaerobic hydrogen production process and stability.
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Bolling, James Coleman. "Processing Effects on Physiochemical Properties of Natural and Reformulated Creams." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/31565.
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Skim, sweet buttermilk, and butter-derived aqueous phase components were used to re-emulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated.
Creams homogenized prior to pasteurization had significantly (p<0.05) greater amounts of milkfat surface material per gram of cream and per gram of lipid compared to creams homogenized after pasteurization. Significantly (p<0.05) higher percentages of available phospholipid also were associated with the milkfat surface material of creams homogenized prior to pasteurization. Phosphodiesterase, a marker enzyme within the native milkfat globule membrane, was in significantly (p<0.05) higher activity relative to protein on lipid globule surface when cream was homogenized prior to pasteurization. Creams that underwent pasteurization prior to homogenization had significantly (p<0.05) higher protein load associated with the milkfat surface material.
Natural cream homogenized prior to pasteurization had significantly (p<0.05) greater milkfat surface material per gram lipid than natural cream homogenized after pasteurization and buttermilk / aqueous phase (AP) reformulated cream homogenized after pasteurization. In contrast, natural cream homogenized after pasteurization and BM / AP reformulated cream homogenized after pasteurization had significantly (p<0.05) greater amounts of protein per 10 mg of milkfat surface material than all other formulation / homogenization sequence combinations. In addition, natural cream homogenized prior to pasteurization, and skim milk (SM) reformulated cream pasteurized prior to or after homogenization had significantly (p<0.05) higher percentages of available phospholipid associated with the milkfat surface material than natural cream homogenized following pasteurization.
Pasteurization temperature had a significant (p<0.05) effect on apparent viscosity of natural and reformulated creams. All UHT pasteurized natural and reformulated creams had significantly (p<0.05) greater apparent viscosities at all shear rates monitored than HTST pasteurized natural and reformulated creams. At a failing curve shear rate of 692 s-1 UHT pasteurized cream reformulated with BM / AP had significantly (p<0.05) greater viscosity than UHT pasteurized natural cream and cream reformulated with skim component.
HTST pasteurized natural cream had significantly (p<0.05) greater viscosities than HTST pasteurized cream reformulated with skim component. Moreover, at a shear rate of 2769 s-1 and a rising shear rate of 1384 s-1 HTST pasteurized natural cream had significantly (p<0.05) greater viscosity than HTST pasteurized cream reformulated with buttermilk and aqueous phase.
Creams formulated with skim component showed significant differences in creaming stability after 7 days of storage. On the other hand, natural cream and cream reformulated with buttermilk and aqueous phase showed significant differences in creaming stability after 9 days of storage. HTST pasteurized creams had greater creaming stability than UHT pasteurized creams. All creams feathered in a pH range of 5.09 to 5.31. Homogenization prior to UHT pasteurization resulted in creams rated "out of specification" because of poor sensory quality on day 1. Other processing sequences resulted in creams within sensory specifications.
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Berlin, Karin. "A model for a camel's milk dairy plant in Somalia." Mogadishu, Somalia : Somali Academy of Sciences and Arts, 1990. http://catalog.hathitrust.org/api/volumes/oclc/24817160.html.
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Rao, H. G. Ramachandra. "Studies on flux pattern and fouling of membranes during ultrafiltration of some dairy products." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387038.
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Hayward, Stefan. "Partial characterization of a bacterial acyltransferase enzyme for potential application in dairy processing." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86636.
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Thesis (MSc)--Stellenbosch University, 2014.ENGLISH ABSTRACT: This study describes: the evaluation of the current, and potential assay methods for the quantification of cholesterol, cholesteryl esters and free fatty acids in milk and the application thereof ; an account of the difficulties associated with the usage of FoodPro® Cleanline, an enzyme preparation used as processing aid, during ultra-high temperature processing of milk ; the development of activity assays which can be used for the kinetic characterization of glycerophospholipid cholesterol acyltransferase, the active enzyme in FoodPro® Cleanline ; the development of an accurate and facile activity assay, and the validation thereof, which can be used for the validation of enzyme activity prior to dosage of milk with FoodPro® Cleanline.
AFRIKAANSE OPSOMMING: Hierdie studie beskryf: die evaluering van die huidige, en potensiële, metodes vir die kwantifisering van cholesterol, cholesteriel esters en vryvetsure in melk, sowel as die toepassing van hieridie metodes ; 'n verduideliking van die moeilikhede wat ondervind word gedurende die gebruik van FoodPro® Cleanline, 'n ensiempreparaat vir gebruik as 'n verwerkingshulpmiddel, tydens ultrahoë-temperatuurprosessering van melk ; die ontwikkeling van aktiwiteitsbepalings metodes vir gebruik in kinetiese karakterisering van gliserofosfolipied cholesterol asieltransferase, die aktiewe ensiem in FoodPro® Cleanline ; die ontwikkeling van 'n akkurate, eenvoudige aktiwiteitsbepalings metode, en bevestiging van hierdie metode, wat gebruik kan word vir kwalitieitskontrole alvorens die dosering van melk met FoodPro® Cleanline.
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Chen, Kai Hang. "Effect of grain processing on lactational performance and nutrient utilization in dairy cows." Diss., The University of Arizona, 1994. http://hdl.handle.net/10150/186875.
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Four experiments were conducted to determine effects of grain processing on lactational performance and nutrient digestion in lactating cows. In a 70 d trial, twenty-four cows were divided into four groups and fed diets containing 40% grain as dry-rolled sorghum (DRS, 643 g/L, steam-rolled corn (SRC, 500 g/L), steam-flaked sorghum (SFS, 360 g/L), or steam-flaked corn (SFC, 360 g/L). Compared to DRS and SRC, SFC and SFS increased milk yield 10%, milk protein yield 14% and milk fat yield 8%. Efficiency of feed utilization was higher for SFS than for DRS but was unaffected by corn processing. Flaking of both grains increased total tract digestibilities of OM, starch, ADF and NDF. In another 70 d trial, thirty-five cows were allotted to five dietary treatments: 0, 15, 30, or 45% SFS (360 g/L) with 45, 30, 15, or 0% of a mixture of corn, barley, wheat mill run, and beet pulp; or 15% of a thin steam-flaked sorghum (280 g/L) and 30% of the mix. Milk yield, milk protein yield and percent increased linearly with increasing amounts of SFS. When cows fed only 15% SFS, milk yield was higher for the thin than for the medium flake (360 g/L) and similar to that of cows fed 30 or 45% of the medium flake. In the third trial, thirty-six cows were used in a 2 x 2 factorial arrangement of treatments. Diets contained 40% DRS, DRS treated with a "sorghum specific" fungal enzyme, SFS, or SFS treated with enzyme. Compared with DRS, SFS increased milk yield, FCM, FCM/DMI, milk protein yield and starch digestibilities. However, enzyme addition did not affect lactational performance. In a fourth trial, four cannulated cows were used in a 4 x 4 Latin Square design to determine effect of protein degradability and SFS on rumen fermentation and nutrient flow to the duodenum. Treatments were: DRS with soybean meal (SBM), SFS with SBM, SFS with SBM and blood and fish meals, and SFS with SBM and urea. Compared to DRS, SFS increased milk protein percentage, ruminal and total tract digestibilities of starch. Ruminal acetate, propionate and total VFA increased when SFS was combined with more degradable protein sources (SBM or SBM and urea). Flow of microbial and total CP to the duodenum were unaffected by diet.
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Stevenson, Robert Gregory. "Psychrotrophic spoilage of pasteurised milk." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342983.
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Phinney, David M. "Detecting, Modeling, and Mechanisms of Dairy Fouling and Cleaning." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu155559861165497.
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Silva, e. Oliveira Jackson. "Effect of sorghum grain processing on the performance and metabolism of lactating dairy cows." Diss., The University of Arizona, 1991. http://hdl.handle.net/10150/185713.
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Experiments were conducted to compare the effect of processing grain sorghum either by dry rolling or steam flaking on the performance and metabolism of high producing dairy cow. In an 80 d trial, following a 14 d pretrial for covariance adjustments, 36 Holstein cows divided in 4 groups were fed a total mixed ration (37 forage:63 concentrate) prepared with one of the following four grains: Steam-rolled corn (CORN), dry-rolled sorghum (DRS), steam-flaked sorghum (SFS) and an equal mixture of DRS and SFS (MIX). Grain comprised 42.2% of diet DM. In the last 14 d of the experimental period a digestibility trial was conducted. There was no difference (PS < .05) in milk, FCM or milk fat production across treatments. Because cows on SFS consumed less DM (P < .05) than those on MIX, the gross efficiency of FCM production was higher, (P < .05) for SFS. Other treatments were intermediate for DM intake and FCM efficiency. Milk protein percentage and production were higher (P < .05) for SFS compared to DRS, while lactose and SNF were higher (P < .05) for SFS compared to DRS, while lactose and SNF percentages were the highest (P < .05) for SFS compared to other diets. Apparent digestibility of starch from SFS was the highest (P < .01) and that from DRS was the lowest while apparent digestibility of the fiber components and of CP were lower (P < .05) for SFS compared to DRS. Improvement in FCM efficiency and milk protein production was probably due to increased starch degradability. In a second experiment, the same diets used in the lactation trial were fed to 4 duodenally cannulated cows in a 4 x 4 Latin square design. Total tract digestibility of starch was higher (P < .05) for SFS than MIX and DRS diets and tended to be more digested in the rumen than starch from other diets. Cows fed SFS also tended to more efficiently convert dietary CP digested in the rumen to BCP and to have higher BCP flow to the duodenum. Cows on the SFS diet had highest (P < .01) fecal pH, tended to have the lowest amount of fecal protein and the highest apparent digestion of N.
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SHAH, MAULIK. "EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/59.
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The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot water was measured by Schreiber melt test. The first stage of experimentation screened 18 batches of HPDF under three levels of pasteurization conditions (191°F/16 sec, 175°F/16 sec and 161°F/16 sec), three levels of pH of acidification (5.8,6.2 and 6.6) and two levels of homogenization conditions (two stage homogenization (2000 psi/500 psi) and no homogenization). Based on the results of the first stage, a statistically powerful second stage of experiment was designed in which two levels of pasteurization condition (191°F/16 sec and 161°F/16 sec) and three levels of pH of acidification (5.8, 6.2 and 6.6) were employed in duplicate to manufacture HPDF. The third stage of experimental design was to investigate the effect of two-stage homogenization treatment (2000 psi/500 psi) with two levels (homogenization and no homogenization). The results of all three stages of experimentation proved that HPDF made from milk pasteurized under higher pasteurization condition (191°F/16 sec) had significantly higher flow resistance under all three heating conditions. There was significant interaction between pH of coagulation of milk and pasteurization condition on flow properties of HPDF with pH of coagulation 5.8 restriction flow of HPDF under all three heating conditions. The role of homogenization in restricting flow of HPDF was not significant, although the mean flow of HPDF, made from homogenized milk, decreased. The mean protein content and mean moisture content of HPDF was significantly affected by all three processing conditions, although the mean fat content of HPDF was not influenced by any of these conditions. The mean fat, protein and moisture content of HPDF were in the range of 10.5-11, 26-34 and 47-54 percent respectively. The primary textural properties affected significantly by the processing condition were hardness, chewiness and gumminess. Particularly, hardness was influenced by higher pasteurization condition and lower pH of acidification. Further, to judge the consumer acceptability of HPDF, various recipes made out of HPDF with different heating applications (baking, stir-frying and soup) were served to 12 panelists of DPTC. Their opinions were collected and analyzed statistically. The analysis of limited focus group survey showed that consumer liking for HPDF recipe was significantly influenced by prior familiarity with the recipe, although there was some preference for HPDF over tofu due to its ‘dairy’ flavor. When the texture of HPDF manufactured from milk pasteurized at 191°F/16 sec and pH of acidification 5.8 and 6.2 were compared with various commercial protein sources, the hardness of the HPDF was very close to extra firm tofu. All the other textural properties of HPDF were significantly different from firm, silken, baked or reduced fat tofu. From this project, it is evident that a high protein food, which can be part of day-to-day human diet and potential tofu alternative, can be obtained using halloumi approach by optimizing pasteurization condition (191°F/16 sec) and pH of coagulation (5.8).
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Visentin, Giulio. "Genetic and nongenetic variation of milk processing characteristics in Irish and Italian dairy cattle." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3427153.
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Milk processing characteristics describe the aptitude of milk to be transformed into different dairy products. Milk intended for cheese production should coagulate early in order to generate a strong curd; cheesemaking is favored by low milk pH, small casein micelle, and high content of minerals such as Ca, P, and Mg. Small casein micelle, high milk pH, and low inorganic Ca2+ favor the stability of milk protein to heat treatments, which is a fundamental characteristic for the production of dried milk. The quantification of such milk quality traits is important at the dairy industry level in order to define more precisely the best use of milk prior to processing. The overall objectives of the present thesis were: i) to develop mid-infrared spectroscopy (MIRS) prediction models for a fast and on-line measurement of milk processing characteristics; ii) to study the effect of stage of lactation, parity, breed, heterosis and recombination loss on a large number of predicted processing phenotypes; and iii) to estimate (co)variance components of milk technological aspects in order to potentially breed for improved milk processability.
The effectiveness of MIRS as a fast and cost-effective technique to predict rennet coagulation time, curd-firming time, curd firmness at 30 and 60 min after rennet addition (milk coagulation properties), heat coagulation time, casein micelle size, pH and minerals (Ca, K, Mg, Na, and P) was evaluated. The proportion of variance explained by the prediction models in external validation ranged from 13% (casein micelle size) to about 70% (minerals, with the exception of Na, and pH).
Factors associated with the phenotypic variation of MIRS-predicted milk coagulation properties, heat coagulation time, casein micelle size, and pH, and minerals was evaluated on large spectral datasets. Milk coagulation properties were more favorable (i.e., short rennet coagulation time and strong curd firmness) for cheese manufacturing in early lactation, concurrent with the lowest values of both pH and casein micelle size, and the greatest milk mineral content; milk was more stable to heat in mid-lactation. Milk yielded by primiparae was more adapted for both cheese and milk powder production. Jersey cows, on average, yielded milk more suitable for cheese rather than milk powder production. Simmental cows produced milk with the greatest content of Ca and Na, and milk of Holstein-Friesian had the lowest P content. Genetic parameters for milk processing characteristics were studied. Heritability estimates ranged from 0.16 (heat coagulation time) to 0.54 (Ca). Within-trait genetic correlations were weaker than 0.40 only at the peripheries of the lactation. On average, more than 80% of the additive genetic variation in each trait was associated with the height of the lactation profile for all traits. Milk processing traits were generally antagonistically correlated with milk production suggesting that emphasis should be placed to milk processability to halt any deterioration.Le qualità tecnologiche del latte descrivono l’attitudine di questa materia prima ad essere trasformata in prodotti lattiero-caseari. Il latte destinato alla produzione di formaggio dovrebbe coagulare in tempi relativamente brevi e generare un coagulo consistente; in quest’ambito la coagulazione del latte è favorita da valori bassi di pH ed alta acidità titolabile, micelle caseiniche piccole e alto contenuto di minerali come Ca, P e Mg. Micelle caseiniche piccole, valori di pH alti e un basso contenuto di Ca2+ favoriscono la stabilità del latte a trattamenti termici, una caratteristica fondamentale per la produzione di latte in polvere. La determinazione delle caratteristiche tecnologiche del latte è un aspetto rilevante nell’industria lattiero-casearia al fine di definire in maniera più efficiente la destinazione e l’utilizzo dello stesso durante la trasformazione. Gli obiettivi generali della presente tesi sono: i) sviluppare modelli di predizione utilizzando la spettroscopia nel medio-infrarosso (MIRS) per la determinazione routinaria di caratteri tecnologici del latte; ii) studiare l’effetto di stadio di lattazione, ordine di parto, razza, eterosi e ricombinazione su un elevato numero di fenotipi predetti; iii) stimare le componenti di (co)varianza degli aspetti tecnologici del latte al fine di verificare la possibilità di migliorarli geneticamente. È stata valutata l’efficacia del MIRS quale tecnica rapida e relativamente economica per predire il tempo di coagulazione, il tempo di rassodamento e la consistenza del coagulo a 30 e 60 minuti dall’aggiunta del caglio (proprietà coagulative del latte), la stabilità al calore, la dimensione delle micelle caseiniche, il pH e i minerali (Ca, K, Mg, Na e P). La proporzione di varianza spiegata dai modelli di predizione in validazione esterna varia dal 13% per la dimensione delle micelle caseiniche a circa il 70% per i minerali (con l’eccezione di Na e pH). I fattori associati alla variazione fenotipica delle predizioni MIRS delle proprietà coagulative del latte, della stabilità al calore, della dimensione delle micelle caseiniche, del pH e del contenuto di minerali sono stati valutati utilizzando dataset di spettri di popolazione. Le proprietà coagulative del latte sono più favorevoli (breve tempo di coagulazione e elevata consistenza del coagulo) per la produzione di formaggio all’inizio della lattazione, contestualmente a valori bassi di pH e della dimensione delle micelle caseiniche, e ad alte concentrazioni di minerali; la stabilità risulta più elevata a metà lattazione. Il latte prodotto da bovine primipare è maggiormente adatto alla produzione sia di formaggio sia di latte in polvere. Soggetti di razza Pezzata Rossa producono un latte con i più alti contenuti di Ca e Na, mentre il latte di Frisona ha i valori più bassi di P. Infine, sono stati determinati i parametri genetici per i caratteri tecnologici menzionati in precedenza. Le stime di ereditabilità variano da 0.16 (stabilità al calore) a 0.54 (Ca). Le correlazioni genetiche entro carattere sono inferiori a 0.40 solamente ad inizio e fine lattazione. In media, più dell’80% della varianza genetico-additiva risulta associata con l’altezza del profilo di lattazione di tutti i caratteri studiati. In generale, i caratteri tecnologici del latte sono correlati antagonisticamente con la produzione di latte. Alla luce dei risultati si ritiene opportuna una concreta applicazione di tali caratteri negli attuali programmi di miglioramento genetico.
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Goutondji, Leopoldine E. S. Abul. "Preventing water pollution by dairy by-products risk assessment and comparison of legislation in Benin and South Africa /." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-10302008-165039/.
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Yu, Pinliang. "Effect of corn grain processing on lactational performance, nutrient utilization and metabolism in dairy cows." Diss., The University of Arizona, 1996. http://hdl.handle.net/10150/187521.
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Three experiments were conducted to determine effects of corn grain processing on lactational performance and nutrient utilization in dairy cows; and to evaluate feeding value of Amaferm (a culture of Aspergillus oryzae) for lactating cows. In trial I, 40 lactating Holstein cows were allotted to five Dietary treatments containing 40% corn grain as finelyground (FG), coarsely-ground (CG) , steam-flaked (SFL, 309 giL), steam-flaked (SFM, 361 giL), or steam-rolled (SR, 490 giL). The SFM increased milk yield 1.6 kgld more than FG, and an average 2.5 kgld more than CG, SFL, or SR. Diets with FG increased efficiency of feed utilization 16% because of the lower DMI. Diets with SFL had lower milk fat content than CG or SR. Starch digestibility in the total digestive tract was higher for FG, SFL, or SFM than for CG or SR. In trial 2, 32 Holstein cows were used in a 2x2 factorial arrangement of treatments for 70d. The four diets were: 1) steam-flaked corn (SFC, 361 giL) + 3 gld Amaferm 2) SFC without Amaferm, 3) steam-rolled corn (SRC, 490 giL) + 3 gld Amaferm, and 4) SRC without Amaferm. Intake was not affected by processing of grain or addition of Amaferm. Compared with rolled, flaked corn increased milk yield 2.1 Kg/d, milk protein percentage .09%, milk protein yield 8.5%, lactose yield 5.4%, and efficiency of feed utilization 8%. Addition of Amaferm had no significant effects on lactational performance, rectal temperatures or respiration rates of lactating cows during the hot summer conditions of the study. In trial 3, 5 cannulated lactating Holstein cows were used in a 5 x 5 Latin square design. Dietary treatments were: l) FG; 2) CG; 3) SFL; 4) SFM; and 5) SR. Diets with SR had lower DMI than CG. Diets with FG, SFL, or SFM had lower ruminal pH than CG or SR. Rumen NH₃ concentrations were higher for FG and CG than for SFL, SFM and SR. Total VFA concentrations were higher for FG and SFL than for SR. The C₂:C₃ ratio was lower for SFL and SFM than for CG, FG and SR. Diets containing FG, SFL, and SFM resulted in higher total tract starch digestibilities than that with SR.
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Ilestrand, Maja. "Automatic Eartag Recognition on Dairy Cows in Real Barn Environment." Thesis, Linköpings universitet, Datorseende, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-139245.
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All dairy cows in Europe wear unique identification tags in their ears. These eartags are standardized and contains the cows identification numbers, today only used for visual identification by the farmer. The cow also needs to be identified by an automatic identification system connected to milk machines and other robotics used at the farm. Currently this is solved with a non-standardized radio transmitter which can be placed on different places on the cow and different receivers needs to be used on different farms. Other drawbacks with the currently used identification system are that it is expensive and unreliable. This thesis explores the possibility to replace this non standardized radio frequency based identification system with a standardized computer vision based system. The method proposed in this thesis uses a color threshold approach for detection, a flood fill approach followed by Hough transform and a projection method for segmentation and evaluates template matching, k-nearest neighbour and support vector machines as optical character recognition methods. The result from the thesis shows that the quality of the data used as input to the system is vital. By using good data, k-nearest neighbour, which showed the best results of the three OCR approaches, handles 98 % of the digits.
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Smith, Mark H. "Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5424.
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The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated the effect on curd firmness and syneresis of giving the concentrate a heat treatment prior to UHT processing. Chocolate and vanilla dairy desserts were prepared, and a taste panel was conducted to compare the dairy dessert with a ready-to- eat starch-based pudding.
Milk concentrate obtained by reverse osmosis did not form a gel, whereas concentrate obtained by ultrafiltration did gel. Increasing the solids content of the milk concentrate increased curd firmness, but increasing the fat content of the concentrate decreased curd firmness. Curd firmness and syneresis increased as the concentration of rennet was increased. Products stored at 21°C yielded firmer gels with more syneresis than products stored at 4°C. Moreover, products stored for longer periods of time produced firmer gels and greater amounts of syneresis. Concentrate that received a batch heat treatment prior to sterilization reduced syneresis. The addition of cocoa to the concentrate inhibited coagulation. Taste panelists preferred the commercial pudding over the dairy
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Valverde, Pellicer Laura. "Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5057.
Full textAbstract:
Thesis (M.S.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 6, 2007 Includes bibliographical references.
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Abdelrahim, Khalid Ali. "Production and characterization of b-galactosidase from psychrotrophic Bacillus subtilis." Thesis, McGill University, 1989. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59294.
Full textAbstract:
$ beta$-Galactosidase (E.C. 3.2.1.23) or lactase was produced by the growth of a selected Bacillus subtilis strain (KL88) which was adapted to grow at 10$ sp circ$C. The growth and enzyme production were maximal at 2% (w/v) lactose supplemented with 0.2% (w/v) yeast extract. A Fast Protein Liquid Chromatography system (FPLC) was used for $ beta$-galactosidase purification. The enzyme was purified to 44-fold over the crude extract with a recovery of $ sim$54%. Native-PAGE and SDS-PAGE using "PhastSystem" showed the presence of two isoenzymes having molecular weights of 88 and 170 kD. The purified enzyme showed high activity at low temperatures (10$ sp circ$C) and recorded an optimum pH of 7.0. The K$ sb{ rm m}$ values were found to be 2.21 mM and 28.08 mM for o-nitrophenyl-$ beta$-D-galactopyranoside (ONPG) and lactose, respectively.$ beta$-Galactosidase from psychrotrophic Bacillus subtilis was specific to the $ beta$-D-glycosidic linkage normally present in lactose.
To investigate the possibility of producing proteinase-free $ beta$-galactosidase from this psychrotrophic microorganism, FPLC was used for the rapid separation of $ beta$-galactosidase.
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Ghaffar, Aisha. "A proposed framework for analytical processing of information in the dairy industry using multidimensional data models." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=117128.
Full textAbstract:
In the dairy industry, datasets pertaining to the milk recording of cows can be extremely large and complex, especially in the Province of Quebec where management and feed information are also collected for on-farm advising. Any subsequent analysis of these data for strategic (or even tactical) decision making is often impeded by the transactional nature of the existing databases, whose main purpose is often to produce regular and routine reports. Since conventional database management systems mostly support simple and short queries and flat views of data, they are less than ideal for the analysis of large datasets, particularly those which contain data of varying dimensions. In recent years, the high value of multidimensional data has been recognized as an important resource in both the academic and business communities. The wider recognition of data warehousing and On-Line Analytical Processing (OLAP) applications has highlighted their importance. The dairy industry is an excellent example of an area where the analysis of its data, and the subsequent decision-making process, could significantly benefit from the implementation of data warehousing and OLAP techniques. While these technologies have already been used to good advantage for the analysis of business data, the unusual nature of dairy data poses certain challenges which are addressed in this study. These include selection of a data model which best suits the hierarchical nature of the data, selection of the highest and lowest hierarchy for data aggregation, and the definition of functions (pre-aggregation) to improve query performance. In order to investigate the use of an OLAP system for Quebec milk-recording data, a number of multidimensional data models were compared. The star, snowflake and fact-constellation schemes each displayed advantages and disadvantages for the particular data (and their structure) in this study. The star schema did not support many-to-many relationships between fact and dimension tables, and creating combination dimensions (e.g., herd_cow) with a key (such as herd_cow_testdate), resulted in an unmanageable record length in the dimension table, thus rendering the model impractical. Many-to-many relationships were captured by a snowflake schema, by normalizing herd, cow and test day dimensions. In order to achieve an exact aggregation of milk components on each test day and for each cow, a herd_cow bridge dimension was implemented within a snowflake model which had a composite key of herd and cow. The lowest granularity level was test day and the highest was herd, but data could also be rolled up to regions. Queries could subsequently be directly executed on a cube structure, since data were stored in a multidimensional online analytical processing (MOLAP) server. All of the pre-aggregation was typically based on the milk-production test date, but could also support analysis at the individual cow level. The cube structure supports "drill down", "roll up", and "slice and dice" operations as an aid to the data analyses. Data could also be exported to Excel pivot tables as a means of simple overview reporting. It is felt that the examination of these technologies, and their future implementation, may lead to increased value for the dairy industry as their large quantities of data are explored for better management and strategic decision making.Les ensembles de données de contrôle laitier peuvent être extrêmement vastes et complexes, en particulier dans la province de Québec où des données d'alimentation sont également collectées pour le service conseil. Une fois ces données collectées, leur analyse pour la prise de décision est souvent entravée par la nature transactionnelle des bases de données existantes, dont le principal objectif est de produire des rapports routiners. Puisque les systèmes classiques de gestion de bases de données servent principalement à des requêtes simples et courtes et à des vues simplifiées de données, ils sont loin d'être idéaux pour l'analyse de grands ensembles de données, en particulier ceux qui contiennent des données avec de multiples dimensions. Dans les dernières années, les données multidimensionnelles ont été reconnues comme une ressource importante tant dans les divers milieux d'affaires. Une plus large reconnaissance de l'entreposage de données et de techniques d'analyse comme le traitement analytique en ligne (traduction de On-Line Analytical Processing ou OLAP) a aussi mis en évidence l'importance de ces données. L'industrie laitière est un excellent exemple d'un domaine où l'analyse de ses données et les prises de décision qui en découlent pourraient grandement bénéficier de la mise en œuvre d'entrepôts de données et de techniques OLAP. Bien que ces technologies aient déjà été utilisées pour l'analyse de données dans certaines autres industries, la nature des données laitières pose certains défis qui sont abordés dans cette étude. Ceux-ci comprennent la sélection d'un modèle de données qui convient le mieux à la nature hiérarchique des données, la sélection des niveaux hiérarchiques les plus élevés et les plus bas pour l'agrégation des données, et la définition des fonctions de pré-agrégation pour améliorer les performances des requêtes. Afin d'étudier l'utilisation d'un système OLAP pour les données de contrôle laitier, un certain nombre de modèles de données multidimensionnelles ont été comparés. Les modèles en étoile, flocon de neige et constellation ont chacun démontré des avantages et des inconvénients pour afficher les données (et leur structure) dans cette étude. Le schéma en étoile n'a pas supporté les relations plusieurs-à-plusieurs entre les tables de faits et de dimension, et la création de dimensions combinées (e.g., troupeau_vache_date-de-test) avec une clé a entraîné une longueur d'enregistrement dans la table de dimension qui était très difficile à gérer, rendant ainsi le modèle impraticable. Les relations plusieurs-à-plusieurs ont été capturées par un schéma en flocon, en normalisant les dimensions troupeau, vache et date de test. Afin de réaliser une agrégation exacte des composants du lait à chaque jour de test et pour chaque vache, une dimension pont troupeau_vache a été développée au sein d'un modèle en flocon de neige qui avait une clé composée troupeau-vache. Le plus bas niveau de granularité était la date de test et le niveau le plus élevé était le troupeau, mais les données pouvaient également être agrégées au niveau de la région. Une fois le modèle implanté et les données stockées sur le serveur suivant une approche multidimensionnelle OLAP (MOLAP), les requêtes pouvaient ensuite être exécutées directement sur la structure de cube. Toutes les pré-agrégations ont été généralement fondées sur la date de test, mais elles pouvaient également supporter l'analyse au niveau de chaque vache. La structure du cube permettait les opérations d'analyse par désagrégation (drill-down), agrégation (drill-up) et blocs de données (slicing). Les données pouvaient également être analysées dans des tableaux croisés dynamiques à l'intérieur d'un chiffrier électronique. L'utilisation éventuelle de ces technologies par l'industrie laitière pourrait accroître la valeur du grand volume de données disponibles et augmenter leur utilisation pour améliorer la gestion et la prise de décision stratégique.
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Enright, Patrick G. "A comparative study of the restructuring of the Irish and Danish dairy processing industries : a regulationist approach." Thesis, University of Leicester, 2001. http://hdl.handle.net/2381/30392.
Full textAbstract:
Using a regulationist approach, the concept of the Mode of Social Regulation (MSR) is explored in a cross-national comparative context. Increasingly, die national MSR is subject to global regulation and this study seeks to identify the form and outcome of the national MSR for the dairy processing industries of Ireland and Denmark. The approach permits contrasts in the MSRs and their outcomes to be developed in two comparable, yet different contexts. The MSR is addressed empirically by sub-dividing it into five elements (market and competition, financial relations, labour relations, policy, and adhesion to the global regime) as outlined by Marden (1992), in addition to hegemony. The elements are explored through in-depth interviews with key actors in the dairy supply system in both countries. The study shows that, even though both national dairy processing industries are subject to the same supranational and global regulation, different national MSRs have evolved and resulted in markedly different development paths for the two national dairy industries. National and local regulation have had a strong influence on the national MSRs however, both national MSRs have become increasingly integrated into the global dairy market. In addition, new MSRs do not represent a clean break with past MSRs rather they build upon and are contingent on past MSRs. The research has found that the type of accumulation also has a significant influence on national MSRs and a distinction is drawn in this thesis between producer-led accumulation and investor-led accumulation in the dairy processing industry. As the national MSRs have evolved, hegemony has shifted from a group or coalition of national organisations and dairy processing companies to globally-orientated and integrated companies.
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Simas, Jose Manuel Correia de. "Effect of sorghum grain processing and fat supplementation on performance and nutrient utilization in lactating dairy cows." Diss., The University of Arizona, 1995. http://hdl.handle.net/10150/187255.
Full textAbstract:
Three experiments were conducted to determine effects of fat supplementation and ruminal starch degradability on lactation performance, and nutrient digestibilities in lactating cows. Four cannulated cows were used in a 4 x 4 Latin square design to determine effects of fat supplementation and ruminal starch degradability on ruminal fermentation and nutrient flow to the duodenum. Treatments were: (1) dry-rolled sorghum (DRS), no added fat; (2) DRS plus 2.5% fat; (3) steam-flaked sorghum (SFS), no added fat; (4) SFS plus 2.5% fat. SFS resulted in higher total VFA, propionate and butyrate, and the lowest C2:C3 ratios compared to DRS when fat was not added to the diets. Diets with SFS had higher ruminal (73.4 vs. 52.1%) and total tract (99.1 vs 95.0%) starch digestibilities then those with DRS. Duodenal flows of total CP and microbial protein were not affected by diets. Fat supplementation increased milk production, ruminal propionate and total VFA concentration and decreased C2:C3 ratio in diets containing DRS. In another, study 40 cows alloted to five dietary treatments: (1) DRS, no added fat; (2) DRS plus 2.5% fat; (3) SFS no added fat; (4) SFS plus 2.5%; (5) SFS plus 5% fat. Milk yield was increased by SFS and fat supplementation (2.5% of DM), the effects being additive. Fat supplementation at 5% did not improve lactation performance but increased body weight gain. Milk composition was not affected by treatments; however, milk protein yield was increased by SFS. Digestibilities of starch were increased (98.2 vs. 92.6%) with SFS compared to DRS. In the third trial, 48 cows were used in a 2 x 3 factorial arrangement of treatments. Diets contained DRS or SFS with 2.5% of cottonseed oil, tallow, or prilled fatty acids. Compared to DRS, SFS did not affect milk production, but increased milk protein content, body weight gains and estimated NE$\sb{\rm L}$ (22.6%) of sorghum grain, regardless of fat source. Fat sources did not affect lactation response, however prilled fatty acids tended to decrease DMI. SFS increased DM, OM, CP, and starch digestibilities, regardless of fat source.
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Santos, Flávio Augusto Portela. "Effect of sorghum grain processing and protein source on performance and nutrient utilization by lactating dairy cows." Diss., The University of Arizona, 1996. http://hdl.handle.net/10150/282101.
Full textAbstract:
Three experiments were conducted to determine the effects of grain processing, grain sources, lactational performance and nutrient digestion in dairy cows. In trial 1 (56 d), 40 cows were divided into five groups and fed diets containing 40% grain as dry-rolled sorghum (DRS, 643 g/L), steam-flaked sorghum (SF) processed to result in three different flake densities: SF34 (34 lb/bu or 437 g/L), SF28 (28 lb/bu or 360 g/L), and SF22 (22 lb/bu or 283 g/L); and dry-rolled barley (DRB). Feeding steam-flaked sorghum grain or dry-rolled barley did not increase milk yield and milk protein content and yield. However, due to a lower intake of dry matter, feed efficiency was 10 to 19% higher for flaked sorghum and barley diets compared with DRS. Steam-flaking also decreased milk urea-N and tended to increase milk casein. In trial 2 (58 d), 32 lactating cows were divided into four groups and fed diets containing 39% sorghum grain as dry- rolled sorghum (DRS), or steam-flaked sorghum (SF) processed to result in similar flake densities as trial 1: SF34 (34 lb/bu or 437 g/L; SF28 (28 lb/bu or 360 g/L); and SF22 (22 lb/bu or 283 g/L). When sorghum grain was moderately flaked (SF34 and SF28) milk and 3.5% FCM yields were not increased compared to DRS, however, efficiency of feed utilization again was higher for SF34 and SF28 due to lower intake of dry matter. The very thin flake (SF22) had a negative effect on milk and 3.5% FCM compared with DRS, SF34, and S F2 8. Digestibilities of nutrients were increased by steam-flaking compared with dry-rolling. In trial 3 (58 d) twenty four cows were assigned to three treatments in which diets contained.8% urea (Urea), 6% soybean meal (SBM), or 5% fish meal (FM) as the protein sources. Intake of DM was highest for Urea, intermediate for SBM, and lowest for FM. Higher producing cows (46 Kg/d of milk) responded more positively in milk and FCM yields and feed efficiency to SBM and FM compared with those fed Urea. Cows producing about 35 Kg/d of milk tended to perform better when fed Urea than when fed SBM or FM. Digestibilities of nutrients were not affected greatly by protein source.
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Santos, Jose Eduardo Portela 1970. "Effect of grain processing, protein quality and bST on lactation performance and ovarian activity of dairy cows." Diss., The University of Arizona, 1997. http://hdl.handle.net/10150/282527.
Full textAbstract:
Two experiments were conducted to determine the effects of grain processing, grain sources, protein sources, and bST treatments on lactation performance, ovarian activity and nutrient digestion in early lactation dairy cows. In experiment 1, forty-eight dairy cows were divided into six groups and fed diets containing 37 to 39% grain as either steam-flaked sorghum (SFS, 360 g/L), steam-flaked corn (SFC, 360 g/L), or steam-rolled corn (SRC, 490 g/L) with one of two protein sources, soybean meal (SBM) or Prolak® for 70 days. Main effects for grain and protein source were not different for DMI, milk yield, 3.5% FCM yield or feed efficiency. Although efficiency of feed conversion into FCM did not differ among treatments, cows fed Prolak® required 10% less NEL for every Mcal of NEL converted into body weight or FCM. Milk protein yield was increased by both flaked gain and Prolak®. Feeding flaked grain increased milk production by 1.5 kg/d compared with rolled grain. Increasing the ratio of RDS/RDP to more than 2.4 increased milk yield by 2.7 kg/d (39.0 vs 36.3 kg/d). Plasma NEFA levels did not differ among treatments and grain and protein source had variable effects on PUN. Compared with other grains, SFC increased digestibilities of DM and OM, and flaked grains increased digestibility of starch. Cows fed SFS had the lowest crude protein digestibility, but was highest in NDF. In experiment 2, thirty-two postpartum (5 DIM)Holstein cows were assigned to one of four treatments in a 2 x 2 factorial design for 90 days. Treatments were: steam-flaked sorghum diet with bST (SFS-B); steam-flaked sorghum diet without bST (SFS-N); steam-rolled corn diet with bST (SRC-B); and steam-rolled corn diet without bST (SRC-N). Cows receiving bST during the first 45 days of treatment had lower DMI and DMI as % of BW. Milk yield was increased by bST 3.1 kg/d and 1.8 kg/d during the 45 d and 90 d periods, respectively, resulting in greater feed efficiency for bST-treated cows. Grain processing did not affect DMI, milk yield and FCM yield. Neither composition nor yields of milk components were influenced by treatments. Compared to the SRC diet, SFS increased plasma glucose 5% and plasma insulin 19%. Grain processing and bST had no effect on either BHBA or hepatic triglycerides. PUN was reduced by bST, but NEFA was increased. Compared with SRC, SFS increased progesterone during the first two postpartum estrous cycles and cows receiving bST had significantly larger CL. Flaked sorghum compared with SRC increased digestibility of DM, OM, and starch, and neither grain affected digestibilities of CP, NDF or ADF. Treatments with bST did not affect any nutrient digestibilities.
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Schucker, Brenda Lee. "A field study of a computerized method of grouping dairy cattle." Thesis, Virginia Tech, 1985. http://hdl.handle.net/10919/45734.
Full textAbstract:
A computer modeling experiment showed that grouping dairy cattle based on requirements of crude protein and net energy per kilogram expected dry matter intake (Grouper) had unique characteristics relative to other grouping systems. The objective of this study was to adapt the computerized Grouper system for practical use by implementing a field trial in commercial dairy herds to determine its managerial benefits and economic merit. Ten cooperating dairy herds participated in the one year trial. Herds were grouped monthly using test day information obtained from the Dairy Records Processing Center, Raleigh, NC and reports mailed to the cooperators. Feed consumption data and a record of cows not placed according to Grouper recommendations were collected during monthly herd visits or by mail. One set of analyses examined trends in Dairy Herd Improvement (DHI) variables through trial duration while another set compared Grouper to a comparable milk production grouping program with all herd test day information grouped with both systems. No significant changes in DHI variables could be attributed to the Grouper system. Grouper retained younger, smaller cows and those with higher fat test in the high group longer and moved older, larger cows and cows with lower fat test into the low group sooner than grouping by milk production. Grouper produced higher intraclass correlations among cows in groups for percent Total Digestible Nutrients (0.59 versus 0.41) and percent crude protein (0.65 versus 0.57) than milk production grouping. Economically, Grouper was significantly more expensive when comparing systems based on average feed cost per cow per day. However, this did not consider increased income or decreased costs associated with the system or account for possible benefits such as better health and higher production resulting from feeding more precisely each individual's nutrient requirements. The Grouper program has been automated to be used through either a dairy records processing center or an individual microcomputer and can be considered a practical management tool to help the dairy manager group cows more efficiently and feed more accurately.Master of Science
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Leamy, Ryan. "Diversification Activities Of Vermont Dairy Farmers: A Study Of Raw Milk And Local Beef Processing In The State." ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/308.
Full textAbstract:
The vast majority of earned agricultural dollars in Vermont come from the dairy industry, but with volatility in the market in recent years, including rising costs of feed and the fluctuating price of milk, state officials have begun to recommend diversification of farm activities to instill resiliency into the system. The research presented in this thesis explores two avenues for diversification, farm-to-consumer sales of raw milk and local beef production.
The second chapter utilizes diffusion theory to understand the prevalence of raw milk consumption in Vermont, develop a profile of the raw milk consumer, document the motivations of raw milk consumers, and identify sources and channels of information for raw milk consumers. The results of a general population telephone survey indicate that 11.6% of those surveyed reported consuming raw milk and are on average educated, middle-aged, and middle-income earners in small households. Compared to US Census data, there are no demographic differences between raw milk consumers and the average Vermonter. Motivations for consumption include preference for raw milk's flavor, believed health benefits, and knowing or being a farmer. The primary sources of information are dairy farmers, friends, family, and co-workers. The primary channel through which information is obtained is person-to-person discussions. We conclude by discussing the implication of our findings on food protection trends and future research
The third chapter investigates beef processing in the state and through the Agriculture of the Middle paradigm develops a firmographic profile of processors, identifies the frequency of use of a set of industry best practices and articulates the current opportunities and barriers to beef processing. The results of the firmographic profile show that most processors utilize both fee-for-service processing and buy-in processing and that each model is an equal percentage of revenue for business. Most processors indicated clearly demarcated busy and slow seasons with no change in the number of employees during these times and little change in operation capacity. Most processors are involved with some industry best practices and most had at least one anchor client to stabilize their operations. There are opportunities in marketing and opening up new markets but the seasonality, infrastructure and consistency of supply are and may remain a hindrance to this advancement. We conclude that there is little difference between models and that most farmers and processors are already in the stages of developing positive and equitable business relationships and that the future of beef production in Vermont is strong.
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Bligh, W. O. M. "Application of machine learning and connectionist modeling to an Australian dairy database." Thesis, Queensland University of Technology, 2000. https://eprints.qut.edu.au/36851/1/36851_Bligh_2000.pdf.
Full textAbstract:
The Australian Dairy Herd Improvement Scheme (ADIDS) provides a database containing both raw and processed data relating to milk production in Australia. This thesis provides estimations of potential milk production for dairy breeding using dairy animal data and artificial neural networks (ANNs). By predicting daughter milk production from data representative of dams in a herd and artificial insemination sires, an evaluation of those potential daughter results can lead to the selection of a breeding sire for that herd. Relevant data fields and derived attributes from the dairy database that significantly affect the daughter milk production are utilised in the development of a prediction model. Further research of data fields proven to influence daughter milk production, results in a set of rules extracted for human interpretation. Only Victorian data is used in this study.
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Roberts, Tim S. "The development of an expert system for the diagnosis of diseases in fibre and dairy goats." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 1990. https://ro.ecu.edu.au/theses/1113.
Full textAbstract:
This thesis details the development of an expert system for the diagnosis of diseases in fibre and dairy goats. Divided into five sections, five appendices, and a bibliography, this thesis centres on the methods used to build the expert system: the decisions taken at the outset of, and during the course of, development; some of the problems encountered, and the solutions to those problems. A detailed appraisal is made of the development process and suggestions are made for future developments over similar domains (for example, the diagnosis of diseases in animals other than goats). Much emphasis is placed on three topics in particular: the selection of the expert system tool(s) to be used (and the rejection of numerous others); the methodology employed for this selection process; and the methodology used for the process of development. Other topics which are routinely found in texts on expert systems (for example, knowledge elicitation techniques, explanatory facilities, expert system evaluation etc) are dealt with only briefly. However, for the reader interested in further information on these topics, references are made in the text to appropriate sources.
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Montella, John W. "EFFECTS OF FILTRATION TEMPERATURE AND HEAT TREATMENT ON COMPOSITION AND RHEOLOGICAL PROPERTIES OF WHOLE MILK ULTRAFILTRATION RETENTATES." DigitalCommons@CalPoly, 2008. https://digitalcommons.calpoly.edu/theses/173.
Full textAbstract:
ABSTRACT
Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates
John William Montella
For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can also affect the chemistry of milk components. There were two filtration temperatures used: 10°C and 50°C. The effect of stage in the filtration process in which the pasteurization step is applied (before UF vs. after UF) is also studied. The heat treatment used was a batch pasteurization treatment of 63°C for 30 minutes. The milk was concentrated to a Volume Concentration Ratio (VCR) of 3X through a 10,000 Molecular Weight Cut Off polysulfone membrane. Compositional analysis was performed on permeate and retentate. According to my results, there were significant treatment effects on the retention of true protein (both casein and whey protein nitrogen), total protein, non-casein nitrogen, minerals (including Ca) and pH of the retentate. The chemistry of the milk components were considered as possible reasons for these differences. The week of processing did not affect the results.
For the second part, the effect of composition of the retentate on their viscosity and flow properties was observed. Rheological properties are very important in process design and for consumer acceptability. Flow and viscosity data was collected using a dynamic stress rheometer. Three analytical temperatures were used during the rheological measurements: 10°C, 40°C, and 70°C. A shear rate of 500 s-1 was used for viscosity analysis. Flow properties were also observed using the same three temperatures. According to the results, all the retentate displayed shear thinning behavior and this behavior became more pronounced as the testing temperature increased. As the shear rate increased, there was a shear thickening effect that became more pronounced as temperature increased. There was a significant effect of treatment on the viscosities of the retentate. Compositional differences in the retentate are possible contributors to observed results. The week of processing had no effect on the results.
For the final part, the effect of filtration temperature and heat treatment on rennet coagulation time of retentate was observed. A 22μl aliquot of chymosin was added to 100 ml of retentate heated to 30°C prior to analysis. Rennet coagulation time was monitored using a dynamic stress rheometer. The rennet coagulation time was recorded as the time at which the G’ value reached 1 Pa. There was a significant effect of filtration temperature and heat treatment on the rennet coagulation time of the retentate. Compositional differences are all possible contributors to these differences.
From the observations from all three studies, the following conclusions can be made: (1) There were significant differences observed with respect to filtration temperature and heat treatments on chemical composition of the retentate; (2) The retentate displayed a shear thinning behavior and the chemical composition of the retentate could be a contributing factor as well as the sample testing temperature. There was also a significant treatment effect on the viscosity of the retentate; and (3) Significant differences in rennet coagulation times were observed, possibly due to compositional differences of retentate. Processing week did not have a significant effect on my results.
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Kareb, Ourdia. "Development of new dairy ingredient with prebiotic and antioxidant properties through the electro-activation processing of sweet cheese whey." Doctoral thesis, Université Laval, 2018. http://hdl.handle.net/20.500.11794/28249.
Full textAbstract:
Le but de ce projet était de développer la technologie d'électro-activation comme une approche novatrice pour la valorisation intégrale des constituants du lactosérum. Ce sous-produit est riche en composants de valeur avec des propriétés biologiques et fonctionnelles prometteuses. La première étape de ce travail visait à déterminer les conditions optimales pour la production du lactulose en utilisant le lactosérum comme source de lactose. Un rendement de 35% a été obtenu avec une pureté élevée à des températures de 0, 10 et 25°C et un court temps de réaction (≅ 40 minutes). En outre, l'analyse protéomique a révélé l'hydrolyse des protéines de lactosérum et la formation simultanée de produits de réaction Maillard aux propriétés antioxydantes élevées. La deuxième étape visait à élucider les mécanismes antioxydants qui régissaient les hydrolysats de protéines de lactosérum à réaction de Maillard (MRP-whey) et à caractériser leurs structures. L'effet antioxydant a été attribué à de multiples propriétés et pourrait être utilisé à la fois comme antioxydants primaires et secondaires. La structure moléculaire du MRP-whey a été caractérisée comme étant des bases de Schiff. De plus, des peptides bioactifs multifonctionnels, avec des propriétés biologiques ont également été identifiés. Dans la troisième étape, l'efficacité du lactosérum électro-activé (lactosérum-EA) possédant des propriétés prébiotique et antioxydante sur la croissance des bactéries probiotiques testées a été démontrée. Le lactosérum-EA avait comparativement un meilleur effet bifidogène que le lactulose. De plus, on a constaté que le lactosérum-EA produisait un effet protecteur sur L. johnsonii La-1 durant sa croissance en présence d'oxygène. Cet effet peut être lié, en partie, à la capacité du lactosérum-EA à éliminer le peroxyde d'hydrogène et à prévenir son accumulation dans le milieu de croissance. Les spectres FTIR ont montré que le lactosérum-EA empêchait l'oxydation des lipides de la membrane cellulaire en limitant le changement dans l'ordre structurel des acides gras. Dans l'ensemble, le lactosérum-EA comme prébiotique possédant une capacité antioxydante a un grand potentiel d'application, non seulement dans l'industrie laitière, mais aussi comme ingrédient fonctionnel avec diverses bioactivités et fonctionnalités.The goal of this project was to develop the electro-activation technology as innovative approach for an integral valorization of whey constituents. This by-product is rich in valuable components with promising biological and functional properties. The first step of this work aimed to determine the optimal conditions of lactulose production using whey as a source of lactose and a yield of 35% was obtained with high purity under temperatures of 0, 10 and 25°C and short reaction time (≅ 40 minutes). Moreover, the proteomic analysis revealed the hydrolysis of whey proteins and simultaneous formation of Maillard reaction products with high antioxidant properties. The second step aimed to elucidate the antioxidant mechanisms that governed the Maillard-reacted-whey protein hydrolysates (MRPs-whey) and to characterize their structures. The antioxidant effect was ascribed to a multiple properties and could be used as both primary and secondary antioxidants. The molecular structure of the MRPs-whey was characterized to be Schiff base compounds. Additionally, multifunctional bioactive peptides, with biological properties were also identified. In the third step, the efficacy of electro-activated whey (EA-whey) as a combined prebiotic and antioxidant component on the growth of tested probiotic bacteria was demonstrated. The EA-whey was comparatively a better bifidogenic factor than lactulose. Additionally, EA-whey was found to elicit a protective effect on L. johnsonii La-1 during its growth in the presence of oxygen. This effect may be related, in part, to the ability of EA-whey to scavenge hydrogen peroxide metabolites and prevent its accumulation in the growth medium. FTIR spectra showed that EA-whey prevented the cell membrane lipids oxidation by limiting the change in the structural order of fatty acids. Overall, EA-whey as a prebiotic supplement possessing antioxidant capacity has great potential for application not only in the dairy industry but also as a functional food ingredient with potent bioactivities and functionalities.
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Goldman, Joshua. "The Effect of Processing Parameters and Methylcellulose on Texture and Consumer Acceptability of a Non-Melting Dairy Protein Gel." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/590.
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The overall goal was to understand the capabilities of a dairy based meat alternative. This was done in three phases: 1) the production of a dairy protein gel as a base for a dairy based meat alternative, 2) texturization of the dairy protein gel base to produce a nugget like texture, and 3) a consumer test to determine the acceptability of the dairy based nugget compared to meat and meat alternatives on the market.
For phase I, a dairy protein gel base was tested to understand the textural attributes. Milk to whey percentages and level of acidification were examined to determine their effects on instrumental textural attributes of the protein gel. The milk to whey percentages and level of acidification that were tested were 5/95, 10/90, and 15/85, and pH 5.70-5.60, 5.15-5.05, and 4.6-4.5; respectively. The texture was objectively measured using a texture analyzer. The results showed that there was an increase in the hardness, gumminess and chewiness which was associated with an increase of the milk to whey ratio. Also a firmer dairy protein gel was produced using a low pH. A milk to whey percentage of 15/85 and a pH of 4.6-4.5 produced the highest overall instrumental textural attributes, specifically .
For phase II, the dairy protein gel composed of a milk to whey ratio of 15/85 and pH of 4.6 was evaluated in the formulation of a dairy based nugget. The grinding of the dairy protein gel was used to determine if different size grinding plates and the presence of a gum can influence the textural attributes of the dairy protein gel. The dairy protein gel base was evaluated by a trained sensory panel to compare to the results of the objective texture analyzer. The dairy protein gel was processed using a meat grinder with a grind size of 3 mm, 6 mm and a blend of 4 parts 6 mm grinded and 1 part 3 mm. The increase in the grind size produced an increased instrumental hardness, springiness, cohesiveness, chewiness and gumminess. The usage of gum in the dairy protein gel system produced a higher instrumental adhesiveness. The sensory results showed that an increase in the grind size increased the sensory attributes; hardness, cohesiveness, chewiness and adhesiveness. The use of gum in the system had no influence on the sensory textural attributes. Both the texture analyzer and trained sensory testing showed a similar trend for the texture attributes. No correlation between the texture analyzer and sensory was found. This was a surprise because literature indicates there are significant correlations between instrumental textural attributes and sensory texture attributes. The lack of correlation may be explained by the variability of the panelists (P-value<0.05) for each sample.
For phase III, an acceptability test was performed on untrained consumers of chicken nuggets to determine if the dairy based meat alternative was acceptable compared to meat nuggets and meat alternatives on the market. Texture, flavor, and appearance were evaluated by a consumer panel. The consumers evaluated the dairy based meat alternative and concluded that the appearance, texture and flavor needed improvement.
From this research, it was concluded that a dairy based meat alternative can be created to imitate meat and meat alternative textures. By understanding the processing conditions to produce the dairy protein gel base and grinding of the product, an acceptable meat alternative can be produced. Dairy based meat alternative texture attributes were produced from a milk to whey percentage of 15/85 and a pH of 4.6, and a large grind plate of 6 mm with the use of methylcellulose.
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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." Thesis, View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.
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Commercial flavour-enhancing enzymes were delivered in an encapsulated form to accelerate Cheddar cheese ripening. Polymers such as alginate, chitosan and k- Carrageenan were screened to be used as encapsulant material for microencapsulation of the commercial protease enzyme, Flavourzyme®. Alginate was found to be a suitable polymer for Flavourzyme encapsulation using the Inotech® encapsulator while _-Carrageenan and chitosan were too viscous for extrusion through the encapsulator nozzle. Gelling of alginate-Flavourzyme microcapsules in 0.1M CaCl2 resulted in poor encapsulation efficiency (ranging 17- 18% depending on the alginate concentration). Incorporation of Hi-Maize™ starch or pectin as filler materials into the alginate-Flavourzyme encapsulation matrix to increase encapsulation efficiency by minimising porosity also resulted in poor encapsulation efficiency.
An alternative approach to the modification of the cationic gelling solution, by adding chitosan, significantly increased the encapsulation efficiency to 70-88% and produced mostly spherical capsules with an average diameter of 500_m. Encapsulation efficiency increased with an increase in chitosan concentration from 0.1 to 0.3% (w/v) in the cationic gelling solution of 0.1M CaCl2. Though gelling of alginate-Flavourzyme microcapsules in gelling solution of 0.1M CaCl2 containing 0.3% (w/v) chitosan resulted in higher encapsulation efficiency, a chitosan concentration of 0.1% (w/v) was chosen for further work as higher concentrations of chitosan in the gelling solution resulted in aggregation of capsules during formation. Gelling time of 10 min and alginate concentrations in the range 1.6 to 2.0% (w/v) were found to be optimal encapsulation parameters for Flavourzyme encapsulation while 2.0% (w/v) solution of trisodium citrate was found to be optimal for in vitro release of encapsulated enzymes for measurement of enzyme activity. Flavourzyme capsules stored frozen or freeze-dried were shelf stable for at least 10 weeks retaining about 80% of the initial enzyme activity as opposed to retention of 25-34% activity in air-dried capsules. Leakage of encapsulated Flavourzyme prepared from 1.6% (w/v) alginate was slightly higher than those prepared from 1.8 and 2.0% (w/v) alginate in cheese milk. Flavourzyme-alginate capsules prepared from 1.6, 1.8 and 2.0% (w/v) alginate retained over 70% of the initial enzyme activity under simulated cheese-press pressure. Concentration of alginate had no significant effect (p > 0.05) on the
retention of encapsulated Flavourzyme when the capsules were pressed for 4h; however when the simulated cheese press duration increased to 8 and 16h the retention of encapsulated Flavourzyme was significantly higher (p [less than] 0.01) in capsules produced from 2.0% (w/v) alginate. Incorporation of encapsulated enzymes into the milk prior to rennetting resulted in an even distribution of capsules in the cheese matrix compared to aggregation of capsules, when added to milled curd prior to salting. All cheeses; control with no added enzymes and experimental cheeses with free and encapsulated Flavourzyme and/or Palatase showed higher levels of moisture and lower levels of fat compared to standard Cheddar cheese due to the variation in the manufacturing protocol. There
was no significant difference (p > 0.05) in fat and final pH between control and experimental cheeses and there was no difference in the numbers of coliforms, E.coli, Salmonella, Listeria, coagulase positive staphylococci, Bacillus cereus, yeast and moulds in control or experimental cheeses. Increased and prolonged proteolysis was observed in cheeses with encapsulated Flavourzyme showing increased release of several peptides, also with the formation of new peptides absent in the control cheese with no added enzymes. Accumulation of high molecular weight/hydrophobic peptides was higher in cheeses with free Flavourzyme followed by cheeses with encapsulated Flavourzyme. Concentration of water-soluble peptides increased with the increase in the concentration of encapsulated Flavourzyme in the cheese. Concentration of water-insoluble peptides was higher in control cheese compared to cheeses with encapsulated Flavourzyme even after 180 days ripening. After 30 days of ripening, concentration of most free amino acids was about 3 times greater in cheeses with encapsulated Flavourzyme than in control and about 7 times higher after 90 days ripening. Concentration of total amino acids was consistently higher in cheeses with encapsulated Flavourzyme compared to control. Cheese grading scores for body, texture and appearance of all cheeses with encapsulated enzymes were lower than control and free enzyme treated cheeses during the entire grading period of about 100 days due to crumbly and pasty texture.
Control and cheeses with added Flavourzyme received high overall score for flavour. Flavour score of cheese with encapsulated Flavourzyme at a concentration of 0.75 LAPU/g milk protein was higher than all cheeses around 50 days with better overall flavour score until about 94 days ripening with improved flavour and elimination of bitterness. However the flavour of enzyme treated cheeses deteriorated with time and the control cheese scored the highest for flavour. Though increased concentration of free fatty acids was detected in cheeses treated with encapsulated lipase; Palatase, these cheeses developed rancid, unpleasant, strong lipolytic flavours as early as 55 days ripening.
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SREENIVASARAGHAVAN, SOWMYANARASIMHAN. "A Study of the Effects of Supercritical CO 2 Treatment on Physicochemical Properties of Spray-Dried Buttermilk Powder to Develop a Novel Dairy Processing Operation." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534685778937538.
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Hannon, Enda James. "Prospects for the upskilling of general workers in Britain : a case study comparison of the English and Irish dairy processing industries." Thesis, University of Warwick, 2005. http://wrap.warwick.ac.uk/4471/.
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While there is strong evidence that longstanding systemic weaknesses in the British economy continue to lead to negative strategic, skills and employment outcomes across much of British industry, there has in recent years been a notable lack of empirical research in the skills and employment relations fields aimed at examining the potential for upskilling or 'employment upgrading' to be achieved for general workers. It is apparent that issues of political economy and in particular the relationship between institutional contexts, competitive performance and skills/employment outcomes at sector level have been largely neglected. This thesis seeks to partly fill this gap by presenting data from a comparative case study of the English and Irish dairy processing industries, the central focus of which was an examination of the consequences for company strategies, employee skills, employment and wage levels of the overriding emphasis on the promotion of competition and efficiency and the lack of a strong industrial policy in the former, and in contrast the existence of a strategic and resource intensive industrial policy in the latter. This research provides an ideal opportunity to address two issues of current theoretical concern, namely the potential for an industrial policy to facilitate upskilling and debates regarding the advantages and disadvantages of different 'varieties of capitalism'. In general terms, the industrial policy context in England was found to inhibit investment in product development and in particular moves by processors in to higher value, advanced market niches, with negative consequences for employee skills and comparatively low wages resulting. However these outcomes were to some extent mitigated by the presence in the UK industry of a number of high-investing foreign multinationals who undertook very substantial new product development, thereby facilitating some notable upskilling for production workers. In Ireland, while significant limitations in both the nature and extent of impact were identified, the 'benign' industrial policy context was found to support processors in moving into advanced product markets, and consequently underpinned the creation of substantial opportunities for upskilling alongside a high standard of living for production operatives. However skills outcomes at workplace level were found to be heavily contingent on a number of different factors, with upskilling not found to be either an automatic or likely consequence of a move up market. In addition, the fact that vocational training in the industry continued to be of a predominantly informal, on-the-job nature was found to create significant tensions and lead to dissatisfaction on the part of production operatives. This research demonstrates the general value of the adoption of a supportive/strategic industrial policy in terms of the potentially positive consequences resulting for strategy, skills and employment outcomes. However it also highlights how the potential of such a policy to facilitate upskilling is limited, being heavily influenced/determined by the structural makeup and key characteristics and trends within particular sectors and product markets. In addition, the need to address broader systemic issues relating to work organisation, the labour process and the nature of vocational training systems is emphasised. More broadly, the findings highlight the problematic nature of the central theoretical conclusion and policy recommendation from the varieties of capitalism literature, that liberal market economies like the UK should accentuate the deregulated/fluid nature of capital, labour and product markets and focus attention on activities/sectors dominated by 'radical' as opposed to 'incremental' innovation; and in contrast arguably demonstrate the need for and potential of the development of thick institutional structures and substantial industry support measures, even in 'traditional' sectors such as dairy.
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Cazzuffi, Chiara. "Small scale farmers in the market and the role of processing and marketing cooperatives : a case study of Italian dairy farmers." Thesis, University of Sussex, 2013. http://sro.sussex.ac.uk/id/eprint/45117/.
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Agricultural markets are often characterised by imperfect competition between buyers of farm produce. Cooperatives are often regarded as one possible way to enhance welfare for small producers, while others view them as an inefficient historical relic. My thesis investigates empirically the coexistence of cooperative and capitalistic processing and marketing firms in the market for raw milk in three Italian provinces, using a dataset I collected via a survey of dairy farmers. First, I analyse what accounts for variation in market structure within each province and what drives coop membership when choice is available. Geography is found to influence both number and nature of processing firms operating at a given location. Where farms are more isolated and scale of production is smaller, cooperatives have – historically – tended to prevail, and often remain the only buyer today. Where both coops and capitalistic processors are available, parental membership status is more important for the decision of a farmer to join the cooperative, suggesting some degree of inertia. Second, I investigate whether there is any evidence that selling through a cooperative makes a difference for farmers, with respect to both price and non-price characteristics of the relationship. With respect to non-price characteristics, results show that cooperatives draw less complex contracts with members compared to capitalistic processors with their suppliers, are less likely to pay a lower price than agreed, and more likely to offer technical assistance. Members and non-members do not appear to differ in their perceived net benefits from the exchange relationship, but benefits from membership appear to be larger for smaller than larger farmers. As regards whether cooperative membership, per se, has any effect on price paid to farmers, the theoretical literature suggests that asymmetric price competition between two firms with different objective functions, in a spatial market, under different spatial pricing policies, can lead to price differences between the two. This prediction is tested by estimating the effect of coop membership on prices paid using four different nonexperimental evaluation methods. The results show a positive and significant effect of membership, driven by more remote farmers with smaller scale of production, located in areas of cooperative monopsony.
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Manuzon, Michele Yabes. "Investigation of Pseudomonas Biofilm Development and Removal on Dairy Processing Equipment Surfaces Using Fourier Transform Infrared (FT-IR) Spectroscopy." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253576498.
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Hennessy, Richard Joseph. "STUDYING MILK COAGULATION KINETICS WITH LASER SCANNING CONFOCAL MICROSCOPY, IMAGE PROCESSING, AND COMPUTATIONAL MODELING." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/587.
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The kinetics of milk coagulation are complex and still not well understood. A deeper understanding of coagulation and the impact of the relevant factors would aid in both cheese manufacturing and also in determining the nutritional benefits of dairy products. A method using confocal microscopy was developed to follow the movement of milk fat globules and the formation of a milk protein network during the enzyme-induced coagulation of milk. Image processing methods were then used to quantify the rate of coagulation. It was found that the texture of the protein network is an indicator of the current status of the milk gelation, and hence can be used to monitor the coagulation process. The imaging experiment was performed on milk gels with different concentrations of the coagulation enzyme, chymosin. Rheological measurements were taken using free oscillation rheometry to validate the imaging results. Both methods showed an inverse relationship between rennet concentration and the coagulation time.
The results from the imaging study were used to create a computational model, which created simulated images of coagulating milk. The simulated images were then analyzed using the same image analysis algorithm. The temporal protein network texture behavior in the simulated images followed the same pattern as the protein texture in the confocal imaging data. The model was developed with temperature and rennet concentration as user inputs so that it could be implemented as a predictive tool for milk coagulation.
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Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.
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High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evaluated using pressure destruction time (PDT) and Arrhenius models. Kinetic data was well described by the first order model (R 2 > 0.90).The application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes.
Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted.
The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.
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Anjani, Kavya. "Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening." View thesis, 2007. http://handle.uws.edu.au:8081/1959.7/32686.
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Thesis (Ph.D.)--University of Western Sydney, 2007.A thesis submitted to the University of Western Sydney, College of Health and Science, Centre for Plant and Food Science, in fulfilment of the requirements for the degree of Doctor of Philosophy. Includes bibliographical references.
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Andrikonytė, Edita. "Lietuvos integracijos į Europos Sąjungą problemos pienininkystėje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2006~D_20070110_124922-39604.
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Pienininkystė Lietuvoje jau nuo seno yra gerai išplėtota veikla, garantuojanti didelės dalies
kaimo gyventoju pajamas ir itakojanti šalies bendro vidaus produkto apimti. Integracijos i Europos
Sajunga (ES) procesas iškėlė tam tikrus reikalavimus ir išryškino problemas šalies pieno gamybos ir
perdirbimo srityje. Sėkmingas pieno gamintoju ir perdirbėju dalyvavimas ES bendrojoje rinkoje
galimas turint išsamia problemu analize. Tai ir lemia šio magistrinio darbo aktualuma.
Pagrindinis darbo tikslas - išanalizuoti pieno gamybos ir perdirbimo sektoriaus integracijos
i ES salygotas problemas ir ju sprendimo budus. Atlikus minėta analize, paaiškėjo, kad pieno
gamybos pagrindinės problemos yra susijusios su neracionalia pieno ukiu struktura, žemu genetiniu
karviu bandos potencialu bei neišplėtota pieno gamintoju kooperacija. Visa tai mažina pieno
gamintoju pajamas, ju galimybes vykdyti prekine veikla.
Pieno pramonė - viena iš tu maisto pramonės šaku, kurios anksciausiai prisitaikė prie ES
keliamu rinkos ir produktu kokybės reikalavimu. Dėl pasiekto aukšto imoniu koncentracijos lygio ir
sėkmingo investavimo i gamybos technologiju modernizavima Lietuvos pieno pramonė užsitikrino
stabilias pozicijas užsienio rinkose. ES taikomos rinkos apsaugos priemonės didina perdirbėju
pajamas, nors bemuitis rėžimas žymiai padidino konkurencija vidaus rinkoje.
Sėkmingas problemu, kylanciu pieno gamybos ir perdirbimo sektoriuje, sprendimas
priklauso nuo efektyvaus ES finansinės paramos panaudojimo... [to full text]The primary purpose of this paper is to analyze the main problems in the Lithuanian dairy Industry caused by the integration into EU and the main ways of solving it. The fulfilled analysis in this Graduation paper shows that the main problems of milk production sector are the irrational structure of dairy farms, the law genetic productivity of cows and the non-explicated cooperation. All these factors reduce the incomes of milk producers and their possibilities to be engaged in milk production. The milk industry is one of the branches of Lithuanians food industry, which was first adapted into EU’s trade policy and started producing high quality dairy products. The high level of concentration of the industrial enterprise and the successful use of the investment to the modernization of the technology caused Lithuanian dairy industrial enterprises to have a steady position in the foreign market. On the one hand, the market safeguard which is used in EU increases the incomes of the dairy industrial enterprises, but the free trade regime on the other hand encourages higher competition level in the home trade.
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Amein, Hussein Aly Abbass. "Computational intelligence techniques for decision making : with applications to the dairy industry." Thesis, Queensland University of Technology, 2000. https://eprints.qut.edu.au/36867/1/36867_Digitised%20Thesis.pdf.
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Wodajo, H. D. "HYGIENIC PRACTICES DURING MILKING AND BACTERIOLOGICAL QUALITY OF THE MILK IN RAW BOVINE BULK MILK IN THE SELECTED MILK COLLECTION CENTERS: SMALLHOLDER DAIRY PROCESSING ETHIOPIA." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232735.
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General Abstract
A cross-sectional study was conducted with a total of 201 member farmers in Arsi Zone and East Shewa Zone, in Oromia, Ethiopia. The purpose of the study was to a assess hygienic practices during milking, milk collection and bacteriological quality of the milk of raw bovine bulk milk in Arsi and East Shewa Zones milk collection centers; the study targeted smallholder dairy processing activities. In Arsi Zones majority of the household heads were male while in East Shewa Zone female were the majority. Main feed used by the respondents was mineral block, oilseed cake, and barn, followed by hay, crop residue, bran, local brewer’s yeast and stover\straw and some feed were roughage and/or concentrates. Indoor feeding was common while some used only grazing system. Regarding watering, majority of the respondents, in most cases, used tap water but used river water on rare cases. The average age at first calving in Digeluna Tiyo district is 38.33 months relatively longer than 25.95 months in Tiyo district. The longest calving interval 17.17 months was recorded in Lemuna Bilbilo district, while the shortest was in Tiyo district 14.10 months. The average milk production for local dairy cattle in Tiyo district is 1.45 liters/day, which is less compared to 2.55 liters/day in Lemuna Bilbilo district. The average milk production for crossbred dairy cattle ranged from 5.07 liters/day in Digeluna Tiyo district whereas it was 11.73 liters/day in Tiyo district. Predominantly women do milking. Most of the respondents practiced milking their local and crossed cows twice per day (early in the morning and late in the afternoon) respectively. All the respondents stated that they wash their hands but most respondents wash udder of the cow also before milking. Some of the respondents indicated that they use towel for cleaning the teats before milking the cows. Large proportion of respondents uses plastic as milk container followed by metal and traditional pots. A total of 106 samples of milk were collected to assess bacteriological quality of bulk raw milk. Total of 246 bacterial isolates were obtained from milk samples taken. These included Escherichia coli 19.8%, Listeria monocytogenes 1.2%, Staphylococcus aureus 3.2%and Brucella3.3%. Based on the bacterial isolates found a total of 100 samples of milk were collected to analyzeMethicillin Resistant Staphylococcus aureus (MRSA) and Escherichia coli O157 serotype. Among the total milk samples analyzed for each pathogen, 50.5% were Staphylococcus of which Staphylococcus aureus were (5.05%), and (47.5%) Escherichia coli were also analyzed from the (49.5%) Enterobacteriaceae isolated. Out of the Staphylococcus aureus recovered, all the isolates were sensitive to Methicillin Resistant Staphylococcus aureus (MRSA) test and 27.8% of the recovered Escherichia coli were positive for E coli O157 serotype.
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Heilig, Andrej [Verfasser]. "The interaction of aroma compounds and dairy constituents: influence of composition and processing on aroma retention and transport in liquid to semi-solid matrices / Andrej Heilig." München : Verlag Dr. Hut, 2013. http://d-nb.info/1033041289/34.
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Li, Siquan. "Pulsed electric field processing of functional foods." Connect to this title online, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054144961.
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Thesis (Ph. D.)--Ohio State University, 2003.Title from first page of PDF file. Document formatted into pages; contains xix, 207 p.; also includes graphics (some col.) Includes bibliographical references (p. 182-193). Available online via OhioLINK's ETD Center
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Bennett, Hayden Albert Edward. "Aspects of fouling in dairy processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering at Massey University, Palmerston North, New Zealand." Massey University, 2007. http://hdl.handle.net/10179/981.
Full textAbstract:
Fouling of heat treatment equipment in the dairy processing industry is an expensive and persistent problem. The objective of this work was to develop a better understanding of the mechanisms of dairy fouling in heat exchangers and identify methods to control this build-up. This was part of a larger project investigating the interaction between spore-forming thermophilic bacilli (thermophiles) contamination and fouling deposits on internal surfaces of equipment. Two systems were developed to monitor the onset and build-up of fouling on the internal surfaces of two research heat exchangers. The first used a commercial sensor to measure the local heat flux and the temperature on the hot side of a plate type heat exchanger. The heat transfer coefficient was calculated and normalised with its value at the start of the run to reflect the contribution of fouling deposits to the thermal resistance, thus giving a real-time estimate of the rate of fouling. The second system used an energy balance over a tubular type heat exchanger and measured inlet and outlet temperatures to estimate the overall heat transfer coefficient thus giving a global measurement of fouling over the tubular heat exchanger. In both systems the plot of normalised heat transfer coefficient over time often stayed constant over an induction period, which was followed by a falling period indicative of growth in the fouling layer thickness and/or mass. Each system was validated by comparing the final value of the normalised heat transfer coefficient with direct measurements of fouling made at the end of a run namely: fouling deposit height for the local measurement and fouling deposit mass for the global measurement. The normalised heat transfer coefficient reported by each system correlated well with the corresponding direct measurement of the fouling layer. An important factor identified in this study was the effect of air bubble nucleation on fouling deposits. It was shown that bubbles that formed on the heated surface greatly reduced the length of the induction period to a matter of seconds rather than hours, as found in previous studies of fouling in the absence of surface bubbles. The rate of fouling was also enhanced while the bubbles remained at the surface. The structure of bubble type fouling layers was linked to the behaviour of the bubbles at the heated surface. Visual observations of these bubbles showed evidence of growth, vibration and coalescence during their period of attachment to the heated surface. Deposits from bubble type fouling consisted of all solid components found in the original milk solution, except lactose, in approximately the same ratio. By contrast fouling deposits reported in the literature with systems operating under the traditional protein denaturation mechanism were reported to consist mainly of whey proteins. Bubble induced fouling can be limited in a number of ways, the most effective being to maintain a high operating pressure in the equipment to ensure nucleation does not occur. Experiments conducted in this study showed that a pressure of 130 kPa.g was sufficient to suppress all bubble nucleation at the heated surface at a temperature of 90°C. Another method identified was the use of high linear fluid velocities to entrain any surface bubbles into the processing stream immediately upon nucleation. Linear velocities above 1.0 m/s were shown to achieve this goal in the miniature plate heat exchanger tested. However, this method is only partially successful because the local linear velocity varies with position in heat exchange equipment of complex geometries and can drop below the mainstream average velocity causing surface bubbles to form, especially in recirculation regions behind flow obstacles. A more reliable method, in situations where high operating pressures could not be used, involved conditioning the heated surface with a thin protein layer during the first few minutes of a run. Conditioning the surface resulted in bubble suppression even at high temperatures and low pressures, thus greatly extending the length of the induction period. Trials performed in this study showed that the addition of a proteolytic enzyme produced by psychrotrophic microbes greatly increased fouling. The enzyme destabilised the caseins which could attach directly to the heat exchange surface independently from the bubble fouling mechanism. Thus the quality of the milk is another important factor to consider. However, the addition of enzymes produced by thermophilic bacilli isolated from milk powder plants did not increase fouling. A theory describing the air bubble induced fouling mechanism is presented along with recommendations on how to reduce this fouling contamination in processing equipment.
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Olson, Daneil C. "The Role of Brigham Young University in the Arab Development Society Dairy Project for Palestinian Orphans: A Case Study in Private Bilateral Foreign Aid." BYU ScholarsArchive, 1985. https://scholarsarchive.byu.edu/etd/5001.
Full textAbstract:
The purpose of this study is to examine nine essential planning principles in the selecting and implementing an aid project. These nine principles will then be used to analyze BYU's involvement with the ADS dairy project. The project is presented from a historical viewpoint. An analysis is mainly given retrospectively at the end of the history of the BYU involvement phase of the project.
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Nicholls, Stuart Guy. "Manufacturing Order Execution: An investigation into a means of implementing new production planning tools at Synlait Milk Ltd." Thesis, University of Canterbury. Master of Engineering Management, 2014. http://hdl.handle.net/10092/8939.
Full textAbstract:
Implementation of production planning and scheduling systems at Synlait Milk Ltd. for its process manufacturing plant required a project be carried out. Socio-technical considerations as well as ease-of-use for the end-users of a planning system were found to be of the utmost importance in the implementation of a production planning and control system. Implementation options for the systems were weighed and a viable solution found.