Download or read book A Study of Factors Affecting the Shelf Life of Cottage Cheese written by Orville Dean Ball and published by . This book was released on 1959 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Influence of Selective Factors on Cottage Cheese Shelf life written by Willie Robert Wallace and published by . This book was released on 1961 with total page 164 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.
Download or read book Quality of Cottage Cheese as Effected by Some Manufacturing and Storage Factors written by Howard Elbertus Davis and published by . This book was released on 1950 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese written by Chandarrao Gulabrao Kale and published by . This book was released on 1973 with total page 90 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 34 (thesis year 1989) a total of 13,377 theses titles from 26 Canadian and 184 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 34 reports theses submitted in 1989, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Download or read book A Study of Factors Concerned in the Manufacture of Cottage Cheese written by Donald William Glover and published by . This book was released on 1940 with total page 152 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 Food Safety and Quality Based Shelf Life of Perishable Foods written by Peter J. Taormina and published by Springer Nature. This book was released on 2021 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.
Download or read book Shelf Life Evaluation of Foods written by Adrian Jones and published by Springer. This book was released on 2012-12-06 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.
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 Factors Affecting Yield and Keeping Quality of Cottage Cheese written by Earl John Connolly and published by . This book was released on 1972 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1996-10-22 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Download or read book Factors Influencing Selected Physical Properties of Cottage Cheese Curd written by Donald Ray Patterson and published by . This book was released on 1977 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Factors Affecting Yields of Cottage Cheese written by Ross Mickelsen and published by . This book was released on 1974 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Dairy Science written by and published by . This book was released on 1960-05 with total page 674 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evaluation of Commercial Practices to Enhance the Shelf life of Cottage Cheese written by Kuen Cheung and published by . This book was released on 1993 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
