Browsing Academic Colleges, Departments, and Programs by Subject "Dairy products"

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Aflatoxin in milk and dairy products

Ikins, W.G. (Kansas Agricultural Experiment Station, 2012-10-04)

Aflatoxins are toxic compounds that are produced by certain strains of molds, namely, Aspergillus flavus and Aspergillus parasiticus. These molds may invade stressed crops in the field or proliferate in improperly stored ...
Availability of calcium in dairy and other human foods

Jeon, I.J. (Kansas Agricultural Experiment Station, 2012-10-04)

In 1985 the annual sales of dairy products on the average grew 3.3%, and is expected to grow 6.4% in 1986, according to the U.S. Department of Commerce. This positive growth was attributed in part to increased consumer ...
Changes in the textural quality of selected cheese types as a result of frozen storage

Herald, T. J.; Schmidt, Karen A. (Kansas Agricultural Experiment Station and Cooperative Extension Service, 2011-08-02)

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 ...
Raw milk quality - milk flavor

Roberts, H. A. (Kansas Agricultural Experiment Station, 2011-08-02)

Flavor control in market milk begins on the farm and continues through the processing plant and into the home of the consumer. Flavor control is directly or indirectly related to the health of the cow, the feeding of ...