Download or read book The Utilization of Several Microbial Tests to Predict the Quality and Shelf life of Creamed Cottage Cheese written by Robert Lee McDonald and published by . This book was released on 1962 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Theses and Dissertations Accepted by Texas Tech University written by Texas Tech University. Library and published by . This book was released on 1975 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Theses Accepted by Texas Technological College with Abstracts of Doctoral Dissertations written by Texas Technological College and published by . This book was released on 1961 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Use of Certain Microbial Inhibitors to Increase the Keeping Quality of Cottage Cheese written by Ellen Fen-Lan Huang and published by . This book was released on 1969 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cottage cheese is a nutritious food, but a highly perishable product because it provides an excellent medium for the growth of many microorganisms introduced during its manufacture. It has a normal shelf life of 10 to 14 days at refrigeration temperatures in the market. However, occasionally the shelf life of the product is less than expected and this reduction is thought generally to be due to lapses in refrigeration during distribution or after purchase by the consumer. This study investigated the effects of exposure periods of as long as 8 hours at room temperature on the storage life of cottage cheese with and without microbial inhibitors. The results showed significantly different effects for different inhibitors. Aureomycin and vitamin K,- had little effect, sodium propionate had somewhat more effect and potassium sorbate had the greatest effect in extending the storage life of cottage cheese. Cottage cheese exposed to room temperature had a longer shelf life when the remainder of its storage was at 2°C than when it was at 5° or 8°C. Cottage cheese subjected to various room temperatures (i.e. 20-29°C) for periods of 4, 6 and 8 hours showed that the subsequent storage life varied inversely with the period of exposure.

Download or read book Journal of Dairy Science written by and published by . This book was released on 1962 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library Bulletin written by Texas Tech University. Library and published by . This book was released on 1975 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Library Bulletin written by and published by . This book was released on 1975 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings written by Association of Southern Agricultural Workers. Rural Sociology Section. Meeting and published by . This book was released on 1960 with total page 1204 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings of Annual Convention written by Association of Southern Agricultural Workers and published by . This book was released on 1962 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1936- contain only abstracts of papers and addresses.

Download or read book Chemical Composition and Microbial Quality of Butter and Cottage Cheese in Kucha District Gamo Zone Southern Ethiopia written by Demissie Jorge and published by GRIN Verlag. This book was released on 2022-01-14 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Akademische Arbeit aus dem Jahr 2019 im Fachbereich Chemie - Lebensmittelchemie, , Sprache: Deutsch, Abstract: The study was conducted in Kucha district of Gamo zone southern Ethiopia to evaluate chemical composition and microbial quality of butter and cottage cheese collected from small holder farmers. One hundred twenty grams (120g) of each fresh butter and cottage cheese samples were aseptically collected from smallholder farmers using sterile container for chemical composition and microbial quality analysis. Each parameter was analyzed in duplicates following standard laboratory procedures and the average value was taken to avoid false positive results. Milk produced in different parts of the country under traditional production systems is either consumed directly or processed into various traditionally produced more shelf stable dairy products mainly naturally fermented milk (ergo), soured skimmed milk (arera), butter (kibe) and cottage cheese (ayib). The average values of total solids, fat and ash contents of butter produced in rural farmers in southern Ethiopia were 85.84±1.02, 81.53±1.00 and 0.16±0.004, respectively and also 17.2% moisture, 1.3% protein, 0.1% carbohydrate, 0.024% calcium and 0.0015% iron.

Download or read book Proceedings of the Annual Convention of the Association of Southern Agricultural Workers written by Association of Southern Agricultural Workers. Convention and published by . This book was released on 1962 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of Food Protection written by and published by . This book was released on 1979 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cottage Cheese written by Edward James McGrath and published by . This book was released on 1960 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Microbiological Spoilage of Cottage Cheese written by Milford Dean Bonner and published by . This book was released on 1956 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Monitoring the Shelf Life of Cottage Cheese Through a Time temperature Indicator written by Thomas H. Shellhammer and published by . This book was released on 1989 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Prolonging the Keeping Quality of Creamed Cottage Cheese written by Bijoy Kumar Chakraborty and published by . This book was released on 1963 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Study of the Effects of Storage Time on the Physical Properties of California Cottage Cheese written by Roberta J. Silver and published by . This book was released on 2001 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of changes in quality through the shelf life of cottage cheese to determine ways to achieve consistent quality of the product at the retail level.