Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 28 of 28

Full-Text Articles in Life Sciences

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg Sep 2018

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco ...


Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pedersen, Ylva M. Ardö, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo Feb 2017

Genomic Characterization Of Dairy Associated Leuconostoc Species And Diversity Of Leuconostocs In Undefined Mixed Mesophilic Starter Cultures, Cyril A. Frantzen, Witold Kot, Thomas B. Pedersen, Ylva M. Ardö, Jeff R. Broadbent, Horst Neve, Lars H. Hansen, Fabio Dal Bello, Hilde M. Østlie, Hans P. Kleppen, Finn K. Vogensen, Helge Holo

Nutrition, Dietetics, and Food Sciences Faculty Publications

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1–10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no documentation on the genomic diversity of leuconostocs in starter cultures exists. We present data on the Leuconostoc population in five DL-type starter cultures commonly used by the dairy industry. The analyses were performed using traditional cultivation methods, and further augmented by next-generation DNA ...


Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen Jan 2017

Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen

Dissertations, Theses, & Student Research in Food Science and Technology

A rapid quantitative PCR (qPCR) method was developed for the detection and quantification of fungi that are potentially present in dairy commodities. Genes of interest that were considered and used in the method development were the following: 18S rRNA, actin, beta-tubulin, and elongation factor 1-alpha. The following organisms were screened in this method development: Galactomyces candidus, Debaryomyces hansenii, Yarrowia lipolytica, Penicillium roqueforti, Penicillium verrocosum and Cladosporium cladosporioides. The developed method has a standard curve based on the organism, Galactomyces candidus, and the primers based on the elongation factor 1-alpha gene. Using this yeast and primers, this method can detect fungal ...


Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Fatih Ortakci, Jeff R. Broadbent, Craig J. Oberg, Donald J. Mcmahon Nov 2015

Growth And Gas Formation By Lactobacillus Wasatchensis, A Novel Obligatory Heterofermentative Nonstarter Lactic Acid Bacterium, In Cheddar-Style Cheese Made Using A Streptococcus Thermophilus Starter, Western Dairy Center, Utah State University, Fatih Ortakci, Jeff R. Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB) Lactobacillus wasatchensis WDC04 was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using St. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at a level of ~104 cfu/ml. Resulting cheeses were ripened at 6 or 12°C. At d 1, starter streptococcal numbers were similar in both cheeses (~109 cfu/g) and fast-growing NSLAB lactobacilli counts were below detectable levels (<102 cfu/g). As expected, Lactobacillus wasatchensis counts were ...


Knockanore Irish Farmhouse Cheese, Eamonn Lonergan Jan 2014

Knockanore Irish Farmhouse Cheese, Eamonn Lonergan

Pamphlets

No abstract provided.


Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes Jul 1999

Predicting The Cutting Time Of Cottage Cheese Using Backscatter Measurements, Czarena L. Crofcheck, Frederick A. Payne, Sue E. Nokes

Biosystems and Agricultural Engineering Faculty Publications

An automated system for monitoring culture growth and determining coagulum cutting time is needed for cottage cheese manufacturing. A light backscatter measurement system was designed and installed in a local cottage cheese manufacturing plant. A cutting time prediction algorithm was developed using parameters generated from the backscatter profile. The cutting time prediction algorithm, Tcut = Tmax + β2 S, used two time-based parameters generated from the backscatter profile (Tmax and S) and one operator selected parameter, β2, to predict the coagulum cutting time, Tcut. The standard error of prediction for the algorithm was 6.4 min and ...


Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors Sep 1997

Proceedings From The 34th Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors Sep 1996

Proceedings From The 33rd Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors Sep 1995

Proceedings From The 32nd Marschall Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors Sep 1994

Proceedings From The 31st Annual Italian And Specialty Cheese Seminar, Various Authors

Cheese Industry Conference

The impact of mixer temperature and mixer screw speeds on fat recovery, protein recovery, and yield of Mozzarella cheese was determined. In the first trial three different cheese temperatures were achieved: 130·F (54.C); 140•F (60.C); and 150.F (66·q. In the mixer temperature trial, a screw speed of 12 rpm (revolutions per minute) was used at all mixer temperatures. In the second trial, three different mixer screw speeds were used for stretching: 5 rpm, slow; 12 rpm, medium (ca. 50o/o of mixer full speed); 19 rpm, fast. Three vats of cheese were made per ...


Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors Sep 1993

Proceedings From The 30th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Our interviews with cheese makers, owners, managers, and top management of mozzarella processing companies across the United States resulted in our quest for accurate data from which an automatic Mozzarella processing systems could be designed.


Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors Sep 1992

Proceedings From The 29th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

Three 375 lb vats of cultured low moisture pan skim Mozzarella cheese were produced from the same batch of standardized milk and rennet, but using three different rod (Lactobacillus bulgaricus - Marschall ProduciS - Thennorod) and coccus (Streptococcus thermophilus - Mar chall Product - Thennococcus) ratios (9R:IC, 5R:5C, and !R:9C). The total volume and total colony fonning units of culture added was kept constant for all ratios (i.e., I 02 ml/375 I b). Cheese was made with the ·'no-brine·· chee e making method using a I06°F (41° ) cook temperature, 6.4 draw pH *whey), 5.25 milling pH ...


Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors Sep 1991

Proceedings From The 28th Annual Marschall Italian Seminar, Various Authors

Cheese Industry Conference

Since 1983, the Wisconsin Milk Marketing Board, funded by the 33,000 dairy farmers, has formed a unique partnership with the Wisconsin cheese manufacturers in their efforts to market the products they make with advertising, promotion, education and research programs.

These marketing programs have focused on Wisconsin's cheese quality and cheese making expertise as the foundation for the strategic direction that WMMB has set for our programs and services. Communications strategy was developed to capitalize on the equity in the name "Wisconsin" which has been confirmed through consumer and foodservice market research.

This presentation will give an overview of ...


Proceedings From The 27th Annual Marschall Italian Cheese Seminar, Various Authors Sep 1990

Proceedings From The 27th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors Jan 1989

Proceedings From The 26th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors Jan 1988

Proceedings From The 25th Annual Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors Jan 1987

Proceedings From The 24th Annual Marschall Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 23rd Annual Marschall Invitational, Various Authors Jan 1986

Proceedings From The 23rd Annual Marschall Invitational, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 22nd Annual Marschall Invitational, Various Authors Jan 1985

Proceedings From The 22nd Annual Marschall Invitational, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 21st Annual Marschall Invitational Cheese Seminar 1984, Various Authors Jan 1984

Proceedings From The 21st Annual Marschall Invitational Cheese Seminar 1984, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors Jan 1982

Proceedings From The 19th Annual Marschall Invitational Italian Cheese Seminar 1982, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 17th Annual Marschall Invitational Italian Cheese Seminar 1980, Various Authors Jan 1980

Proceedings From The 17th Annual Marschall Invitational Italian Cheese Seminar 1980, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors Jan 1978

Proceedings From The 15th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors Jan 1977

Proceedings From The 14th Annual Marschall Invitational Italian Cheese Seminar 1977, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors Jan 1976

Proceedings From The 13th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors Jan 1975

Proceedings From The 12th Annual Marschall Invitational Italian Cheese Seminar 1975, Various Authors

Cheese Industry Conference

No abstract provided.


Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors Jan 1974

Proceedings From The 11th Annual Marschall Invitational Italian Cheese Seminar, Various Authors

Cheese Industry Conference

No abstract provided.


Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann Jan 1960

Cheese Recipes For People Of Good Taste : Specially Prepared By Karl Uhlemann, Karl Uhlemann

Pamphlets

Pamphlet produced by Golden Vale Cheese which includes cheese recipes and ideas for lunches and parties specially prepared by Karl Uhlemann, Chef de Cuisine, Gresham Hotel.