Use of DK Cheese Starter in Manufacture of Commercial Cheddar Cheese

Importance of project Several months\u27 curing time is needed to give cheddar cheese the desirable flavor demanded by the market. The exact length of time required for curing depends upon the flavor intensity desired, but the curing process is always costly and time-consuming. The practice of making cheddar cheese from pasteurized milk is now common throughout the industry. Many progressive cheese factories are pasteurizing their milk and enjoying the consequent benefits from a higher quality product. Although pasteurization has eliminated many of the quality problems in cheesemaking, it has resulted in even slower curing cheese. Much of the cheese research now being carried on is concerned with finding means to shorten the normal curing period without adversely affecting the quality of the product would be invaluable to the cheddar cheese industry. DK cheese starter The curing of cheddar cheese is made possible by the symbiotic growth of microorganisms in the cheese curd, the action of enzymes present in the milk, and the enzymes in rennet which are added to the milk. Many workers (2) (33) (39) have expressed the thought that the rate of ripening of cheese may be influenced by specific microorganisms. Dahlberg and Kosikowsky (14) have isolated a particular strain of Streptococcus faecalis which, when used in cheese starter, is reported to hasten the development of good cheddar flavor in cheese that naturally tends to cure rather than slowly. DK cheese starter is a culture of this reputedly successful strain of S. faecalis. Purpose of investigation Dahlberg and Kosikowsky (14) reported that fine highly flavored cheddar cheese was produced, and that a two-month reduction in curing time was obtained when DK cheese starter was combined with commercial lactic acid starter in cheese making. Vanderbeek (50) experimented with cheese starter containing a strain of S. faecalis which may or may not have been the same strain employed in DK starter. He found that S. faecalis starter did not reduce the normal curing period, and that a bitter flavor developed in all the cheese in which S. faecalis has been used. The purpose of this investigation is to use DK cheese starter in combination with commercial lactic acid starter to make cheddar cheese. The ultimate object of this work is to gather evidence for the cheese industry showing the advantages or disadvantages of the use of DK cheese starter in quality cheddar cheese production. Scope of problem DK cheese starter was used to make cheddar cheese in the exact manner prescribed by its advocates. Control cheese was made with commercial cheese starter and used as a basis for comparison. Any pronounced differences in the manufacture of the cheese as a result of the starter were recorded. Efforts were made to determine the effect of DK cheese starter on the rate of curing and the quality of the resulting cheese. All of the cheese was made int he College Creamery at Utah State Agricultural College during December 1949

Report of Professor C. A. Ernstrom

Chairman\u27s report of the science group discussio

Recital Program

Recital program for students of Lexie Hansen, Haley Bradshaw, Eliza Nelson, Kylee Paul, Mark Gubler, Lauren Malouf, Holly Ganoe, and Janessa LeMmon.https://digitalcommons.usu.edu/music_programs/1106/thumbnail.jp

Pre-Randomization Predictors of Study Discontinuation in a Preclinical Alzheimers Disease Randomized Controlled Trial.

BACKGROUND: Participant discontinuation from study treatment in a clinical trial can leave a trial underpowered, produce bias in statistical analysis, and limit interpretability of study results. Retaining participants in clinical trials for the full study duration is therefore as important as participant recruitment. OBJECTIVE: This analysis aims to identify associations of pre-randomization characteristics of participants with premature discontinuation during the blinded phase of the Anti-Amyloid treatment in Asymptomatic AD (A4) Study. DESIGN: All A4 trial randomized participants were classified as having prematurely discontinued study during the blinded period of the study for any reason (dropouts) or completed the blinded phase of the study on treatment (completers). SETTING: The trial was conducted across 67 study sites in the United States, Canada, Japan and Australia through the global COVID-19 pandemic. PARTICIPANTS: The sample consisted of all 1169 A4 trial randomized participants. MEASUREMENTS: Pre-randomization demographic, clinical, amyloid PET and genetic predictors of study discontinuation were evaluated using a univariate generalized linear mixed model (GLMM), with discontinuation status as the binary outcome, each predictor as a fixed effect, and site as a random effect to account for differences among study sites in the trial. Characteristics significant at p<0.10 were then included in a multivariable GLMM. RESULTS: Among randomized participants, 339 (29%) discontinued the study during the blinded period (median follow-up time in trial: 759 days). From the multivariable analysis, the two main predictors of study discontinuation were screening State-Trait Anxiety Inventory (STAI) scores (OR = 1.07 [95%CI = 1.02; 1.12]; p=0.002) and age (OR = 1.06 [95%CI = 1.03; 1.09]; p<0.001). Participants with a family history of dementia (OR = 0.75 [95%CI = 0.55; 1.01]; p=0.063) and APOE ε4 carriers (OR = 0.79 [95%CI = 0.6; 1.04]; p=0.094) were less likely to discontinue from the study, with the association being marginally significant. In these analyses, sex, race and ethnicity, cognitive scores and amyloid/tau PET scores were not associated with study dropout. CONCLUSIONS: In the A4 trial, older participants and those with higher levels of anxiety at baseline as measured by the STAI were more likely to discontinue while those who had a family history of dementia or were APOE ε4 carriers were less likely to drop out. These findings have direct implications for future preclinical trial design and selection processes to identify those individuals at greatest risk of dropout and provide information to the study team to develop effective selection and retention strategies in AD prevention studies