Raw milk quality: the processor\u27s point of view

Raw milk quality is important to the processor for many reasons, this quality can be assessed by several different tests. Quality tests are used to ensure that the raw milk meets legal USDA standards as well as some of the individual requirements of the processor. Although some quality tests can be done in a matter of minutes, others require up to several days to complete. Because milk quality deteriorates relatively quickly, it is important to concentrate on those tests that provide the greatest amount of information in the shortest time. This information then is extrapolated to assess the actual raw milk quality . After all, the quality of milk does not improve with time; thus, if the starting materials are substandard, the final products will be less than substandard. Generally, raw milk quality is assessed by type and number of microbes, milk composition, presence of contaminants, and current (and perhaps previous) temperature.; Dairy Day, 2000, Kansas State University, Manhattan, KS, 2000

Milk quality as a funcion of temperature-cycled, reduced-fat milk stored in various size containers

Dairy Research, 2006 is known as Dairy Day, 2006Packaged, reduced-fat milk was subjected to a 20 min/day temperature cycle during a 7-day refrigeration period to determine the ef-fect on milk quality. Temperature cycling did not affect the compositional or microbial counts in reduced-fat milk stored in various package sizes. Analysis of headspace com-pounds during the 7 days of storage, however, showed that benzaldehyde, 2-butanone, 2-heptanone, hexanal, and octanal concentra-tions significantly changed, indicating that milk flavor was altered. Concentration of heptanal, a compound associated with lipid oxidation, was higher in milk packaged in half-gallon and 1-gallon containers, compare

Teachers Are Making a Difference: Understanding the Influence of Favorite Teachers

Using the theoretical framework of occupational socialization, the purpose of this study was to examine preservice physical education teachers’ beliefs and values of teachers and teaching through analysis and interpretation of favorite teacher narratives. One hundred and eighty six preservice physical education teachers’ narratives were collected and analyzed using open and axial coding (Corbin & Strauss, 2008). The qualities and characteristics identified through analysis were organized into seven inclusive sub-categories of favorite teacher characteristics and abilities and were articulated into three central themes, described as Pay it Forward, Caring in Teaching, and Motivated to Learn. The findings suggest that understanding favorite teacher influences on preservice teachers provides insights into maximizing the impact of physical education teacher education programs

Evaluation of yogurt with enhanced cysteine content

Amino acids are the building blocks of protein and assist with metabolism in the body. In the human body, the amino acid cysteine can be synthesized from methionine by the enzyme Î¥-cystathionase. Because certain human subpopulations such as those prone to cataracts have decreased Î¥-cystathionase activity, dietary cysteine may be beneficial. Nutritionally, yogurt mix is one of the best dairy food sources of methionine and cysteine, but the heat treatment used in manufacturing yogurt decreases the dietary availability of cysteine. Last year, it was shown that supplementing yogurt mixes with whey protein isolate (WPI) (\u3e90% protein) and processing yogurt mixes at a lower temperature produced yogurts with increased cysteine. Because the quality or cysteine content of the yogurt during the expected storage life is unknown, this study was conducted to determine if a combination of WPI addition and non-optimal process conditions could produce a yogurt with higher cysteine content and an acceptable shelf life. In this study, control yogurt mixes were made with nonfat dry milk (NDM) and processed at 90oC for 7 minutes, whereas the experimental yogurt mixes were made with NDM and WPI and processed at 70oC for 20 minutes. Both mixes were cooled, inoculated, fermented into yogurt, stored at 4°C, and evaluated periodically over a 60-day period. The experimental yogurts had ~2X more cysteine than the control yogurt; this trend was present throughout storage. After 60 days of storage, the water-holding capacity (WHC) and firmness was greater and the syneresis was less for the experimental yogurt than the control yogurt. These results show that yogurt supplemented with WPI and processed at less optimal conditions may be a good source of the conditional amino acid cysteine during storage.; Dairy Day, 2012, Kansas State University, Manhattan, KS, 2012; Dairy Research, 2012 is known as Dairy Day, 201

Surveying the damage: Academic library serial cancellations 1987 through 1990

A longitudinal study of serial cancellations was conducted by analyzing the cancellation lists between 1987 and 1990 from five midwestern libraries of the Association of Research Libraries. The study was designed to test the primary hypothesis that large academic libraries, faced with the same negative impacts on their budgets, are cancelling the same or similar types of serials. This hypothesis was disproved. Results of the study showed that, of 6,503 cancelled titles, only 281 (4 percent) were cancelled at more than one library, resulting in 6,222 (96 percent) unique title cancellations within this survey. Results also provide an overall profile of the at-risk journal. An additional survey of collection development officers gives insight into the cancellation decision-making process. The impact on serial collections in research libraries is also explored

Changes in the textural quality of selected cheese types as a result of frozen storage

The change in textural quality of cheese during frozen storage is of concern to the frozen food industry. Many food products such as frozen pizza and dinner entrees are stored at !0.5EF or below for extended periods of time. Food manufacturers have noted detrimental changes including reduced elasticity of cheese on pizza or the absence of melt in filled products. Dynamic rheological testing was used to determine the changes in Cheddar, Colby, and Mozzarella cheeses during frozen storage. Slices of cheese were tested at day 0 and after 30 days of storage at !0.5EF. Elastic attributes were measured at 40, 70, and 194EF. Results indicated that frozen storage reduced the elastic properties of all three cheeses. When cheeses were subjected to higher temperatures, the elastic properties decreased. These changes could be attributed to proteolysis, chemical composition, and component interactivity. Dynamic testing is rapid and may be a method of choice for cheese manufacturers to determine shelf life and quality

Comparisons of commercial frozen yogurt with ksu formulation

Ten samples of vanilla frozen yogurt were purchased in Kansas and compared to a highprotein, KSU formulation. The KSU formulation had similar solids, fat, and sugar contents as the commercial samples. All commercial samples had lower protein (almost less than half) content and more lactose, and almost all samples had fewer lactic acid bacteria than the KSU formulation. All but one commercial sample had lower b-galactosidase activity than the KSU formulation. This may reflect the differing lactic acid bacterial populations in the frozen yogurts

First Nesting Record of the Caspian Tern in North Dakota

On June 28, 1977, we observed a single pair of Caspian terns (Sterna caspia) with two young on an island in Lake Williams in central North Dakota. This is the first confirmation of actual nesting by the Caspian tern in the State. Previously, breeding records had been postulated from sightings during the breeding season (Kantrud 1973; Robert Randall, personal communication; and Rohrt Stewart, personal communication). Lake Williams is a shallow, saline, 420-hectare lake located near the town of Turtle Lake in east-central Mclean County. Mean depth during the breeding season (May-June) can range from 0 to 50 centimeters. The island consists of a gravel base covered by sand and is approximately 75 meters long with a tapering width of 33 meters to 66 meters. It covers an approximate area of .4 hectare. The closest point of land is 480 meters from the island. The only vegetation noted was Russian thistle (Salsola kali), which was 30 to 60 centimeters high and covered roughly 60 percent of the island

Factors affecting titratable acidity in raw milk

The value of titratable acidity (TA) as an indicator of raw milk quality has been challenged recently, because milk is refrigerated within minutes after it leaves the cow until it reaches the consumer. Also, high milk protein may interfere with the test or confer falsely high TA values. Samples of milk containing 3.8% protein were used to examine the impact of protein on TA. The effects of milk age and bacterial counts also were investigated. Titratable acidity increased as milk protein content increased but the influence of bacterial populations and age were much more dramatic. As bacterial counts increased, TA values surpassed an acceptable level (upper maximum at .17%) for the KSU Dairy Processing Plant. At the same time, as raw milk increased in age, TA increased to the upper level of acceptability (.17%). Thus, TA appears to be a valid method of evaluating raw milk quality even though it can be influenced by the protein content

Magnetic White Dwarfs from the SDSS II. The Second and Third Data Releases

Fifty-two magnetic white dwarfs have been identified in spectroscopic observations from the Sloan Digital Sky Survey (SDSS) obtained between mid-2002 and the end of 2004, including Data Releases 2 and 3. Though not as numerous nor as diverse as the discoveries from the first Data Release, the collection exhibits polar field strengths ranging from 1.5MG to ~1000MG, and includes two new unusual atomic DQA examples, a molecular DQ, and five stars that show hydrogen in fields above 500MG. The highest-field example, SDSSJ2346+3853, may be the most strongly magnetic white dwarf yet discovered. Analysis of the photometric data indicates that the magnetic sample spans the same temperature range as for nonmagnetic white dwarfs from the SDSS, and support is found for previous claims that magnetic white dwarfs tend to have larger masses than their nonmagnetic counterparts. A glaring exception to this trend is the apparently low-gravity object SDSSJ0933+1022, which may have a history involving a close binary companion.Comment: 20 pages, 4 figures Accepted for publication in the Astronomical Journa