Changing the Molecular Structure of Milk Fat as a Means of Improving the Spreadability of Butter

The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

Evaluation of Formulas for Predicting Various Components of Mixed Herd Milk

The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

Comparison of the Mojonnier, Cenco Moisture Balance and Karl Fisher Titration as Methods of Determining the Total Solids in Fluid Milk

The Oklahoma Agricultural Experiment Station periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at [email protected] or by phone at 405-744-6311

The Effect of Heat Treatment, Source of Serum Solids, and Composition upon Certain Properties of Ice Cream Mix

It is important a consumer be satisfied with their purchase of ice cream the first time, to ensure the customer will come back for more of the product. Therefore, it would be a great advantage if some means were available to test the mix before it is frozen and thereby ascertain if the finished product would be subject to shrinkage. Volume shrinkage is probably due to the function of the air cell wall in the ice cream; a stronger cell will resist the escape of air for longer, resulting in less shrinkage. The purpose of this thesis was to study the effect of heat upon mixes of various compositions made with different sources of concentrated serum solids. These effects were measured by means of certain objective tests applied to the ice cream mix. The data obtained were to be analyzed to determine if measurable differences would result because of variations of the heat treatment of the mix, the composition of the mix, or the source of concentrated serum solids of the mix. These data were to be further studied to ascertain if any correlation existed between one or more of these tests and the amount of shrinkage show in the ice cream. Advisor: L. K. Crow

Assessment of the Oral Bioavailability of Organic Contaminants in Humans

Bioavailability estimates the actual internal uptake or absorption of contaminants that enter the body (internal dose) and helps in providing a more accurate estimation of the human risks than the usage of total concentration. This is important for exposure assessment for children in relation to their hand-to-mouth activities. For example significant reductions of the bioavailability of long-term contaminated soils have been demonstrated using various animal models. The measurement for bioavailability involves various uncertainties for organic contaminants. It is crucial to determine the parameters that influence the results of bioavailability. This chapter provides a summary of the current state of knowledge for the determination of bioavailability for a range of organic contaminants. The information provided will be useful in facilitating further research efforts for the investigation of bioavailability of contaminants in conducting exposure assessments