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Yersinia enterocolitica, a food-borne pathogen, can be eliminated from meat using ionizing radiation. Commercial facilities may irradiate meat at refrigeration or frozen temperature, or packed in dry ice if the facility does not have refrigeration capabilities. The effect of temperature on the radiation resistance of Y. enterocolitica that contained the 70(More)
Small-amplitude oscillatory shear analyses of samples containing protein are useful for determining the nature of the protein matrix without damaging it. G' (elastic or storage modulus), G'' (viscous or loss modulus), and tan δ (loss tangent, the ratio of G'' to G') give information on the properties of the network. Strain, frequency, time, and temperature(More)
Torsion gelometry, a fundamental rheological test in which specimens are twisted until they fracture, was applied to several different cheese varieties to determine its suitability for measuring their textural properties. Fresh and aged Brick, Cheddar, Colby, Gouda, Havarti, Mozzarella, and Romano cheeses were subjected to torsion analysis, and the results(More)
Recent advances in the field of protein chemistry have significantly enhanced our understanding of the possible intermediates that may occur during protein folding and unfolding. In particular, studies on alpha-lactalbumin have led to the theory that the molten globule state may be a possible intermediate in the folding of many proteins. The molten globule(More)
Differential scanning calorimetry (DSC) and fatty acid analysis were used to determine how cold shocking reduces the thermal stability of Listeria monocytogenes. Additionally, antibiotics that can elicit production of cold or heat shock proteins were used to determine the effect of translation blockage on ribosome thermal stability. Fatty acid profiles(More)
Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4 degrees C for 28 d; frozen control (FC), stored at -20 degrees C for 2 d before(More)
Milk, cheese, yogurt, and other dairy products have long been known to provide good nutrition. Major healthful contributors to the diets of many people include the protein, minerals, vitamins, and fatty acids present in milk. Recent studies have shown that consumption of dairy products appears to be beneficial in muscle building, lowering blood pressure and(More)
Casein gels are found in hard and soft dairy foods such as cheese and yogurt, and their rheological properties can be analyzed with various instrumental techniques. Empirical tests of cheese have been used since cheese making began, and imitative tests have been conducted in laboratories since the 1930s. Texture profile analysis is now the most frequently(More)
To enhance the understanding of the quality traits of goat's milk cheeses, rheological and proteolytic properties of Monterey Jack goat's milk cheese were evaluated during 26 weeks of 4 degrees C storage. As expected with aging, beta-casein levels decreased with concomitant increases in peptide levels and were correlated with changes in rheological(More)