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Ravaglia, Marco, Justin Dinh, Michelle Frandsen i Alyssa Garcia. "Dairy Processing Plant Production". Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144925.
Pełny tekst źródłaScott, David L. "UHT processing and aseptic filling of dairy foods". Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.
Pełny tekst źródłaWu, Ben Heng, Ismael Garcia, Austin Pyrek i Tate Tolson. "REMOVAL OF BOD AND METAL IONS FROM DAIRY PROCESSING WASTEWATER". Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613822.
Pełny tekst źródłaAl, 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.
Pełny tekst źródłaShukla, 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.
Pełny tekst źródłaZhong, Jianming. "Anaerobic Hydrogen and Methane Production from Dairy Processing Waste: Experiment and Modeling". DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4713.
Pełny tekst źródłaBolling, James Coleman. "Processing Effects on Physiochemical Properties of Natural and Reformulated Creams". Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/31565.
Pełny tekst źródłaCreams 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.
Master of Science
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.
Pełny tekst źródłaRao, 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.
Pełny tekst źródłaHayward, 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.
Pełny tekst źródłaENGLISH 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.
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.
Pełny tekst źródłaStevenson, Robert Gregory. "Psychrotrophic spoilage of pasteurised milk". Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342983.
Pełny tekst źródłaPhinney, 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.
Pełny tekst źródłaSilva, 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.
Pełny tekst źródłaSHAH, MAULIK. "EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD". DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/59.
Pełny tekst źródłaVisentin, 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.
Pełny tekst źródłaLe 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.
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/.
Pełny tekst źródłaYu, 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.
Pełny tekst źródłaIlestrand, 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.
Pełny tekst źródłaSmith, Mark H. "Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate". DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5424.
Pełny tekst źródłaValverde, 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.
Pełny tekst źródłaThe 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.
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.
Pełny tekst źródła$ 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.
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.
Pełny tekst źródłaLes 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.
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.
Pełny tekst źródłaSimas, 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.
Pełny tekst źródłaSantos, 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.
Pełny tekst źródłaSantos, 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.
Pełny tekst źródłaSchucker, Brenda Lee. "A field study of a computerized method of grouping dairy cattle". Thesis, Virginia Tech, 1985. http://hdl.handle.net/10919/45734.
Pełny tekst źródłaMaster of Science
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.
Pełny tekst źródłaBligh, 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.
Pełny tekst źródłaRoberts, 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.
Pełny tekst źródłaMontella, 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.
Pełny tekst źródłaKareb, 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.
Pełny tekst źródłaThe 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.
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.
Pełny tekst źródłaAnjani, 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.
Pełny tekst źródłaSREENIVASARAGHAVAN, 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.
Pełny tekst źródłaHannon, 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/.
Pełny tekst źródłaCazzuffi, 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/.
Pełny tekst źródłaManuzon, 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.
Pełny tekst źródłaHennessy, 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.
Pełny tekst źródłaMussa, 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.
Pełny tekst źródłaThe 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.
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.
Pełny tekst źródłaA 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.
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.
Pełny tekst źródłaThe 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.
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.
Pełny tekst źródłaWodajo, 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.
Pełny tekst źródłaHeilig, 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.
Pełny tekst źródłaLi, 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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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.
Pełny tekst źródłaOlson, 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.
Pełny tekst źródłaNicholls, 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.
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