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Full-Text Articles in Life Sciences

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 ...


Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer Jun 2015

Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking And Emotion, Malori Comer

Master's Theses and Project Reports

The objectives of this study were: (1) to evaluate consumer acceptance of cheeses varying in fat and sodium levels, (2) to determine if sensitivity to reward and body mass index has an effect on product liking based on fat or salt content, (3) to evaluate the use of FaceReader technology during consumer evaluation and, (4) to determine if consumer’s self-selected, conscious emotions matched with the expressed, subconscious emotions acquired by FaceReader.

Consumer acceptance testing (n=108) was conducted on two medium cheddar cheeses with varying fat levels and two low-moisture part-skim mozzarella cheeses varying in sodium levels. Attributes were ...