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Dissertations / Theses on the topic 'Dairy products'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Wang, Hong. "Properties of docosahexaenoic acid-enriched dairy products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ51106.pdf.

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2

Wang, Xiaohong. "Price transmission asymmetries in United States dairy products." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 87 p, 2007. http://proquest.umi.com/pqdlink?did=1251903891&Fmt=7&clientId=79356&RQT=309&VName=PQD.

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3

Walsh, Marie K. "Measurement of Proteins in Milk and Dairy Products." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5360.

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The purpose of this study was to develop a short, easy procedure to measure five major proteins in milk and to detect concentrations of added protein to dairy products. Combinations of casein or whey protein with nonfat-dry milk were made with concentration ratios from 0:10 to 10:0. Similar mixtures of defatted goat milk with defatted cow milk were prepared. Samples were hydrolyzed in 6 N HCl at 145°C for 4 h and analyzed for amino acid composition. Multiple regression equations were derived to estimate the relative content of whey protein or casein added to nonfat-dry milk and goat milk added

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4

LACIVITA, VALENTINA. "New technologies for sanitization of fresh dairy products." Doctoral thesis, Università di Foggia, 2017. http://hdl.handle.net/11369/361913.

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L’utilizzo di tecnologie non termiche per la conservazione degli alimenti (campi elettrici pulsati, luce pulsata, luce UV, irradiazione, ultrasuoni) potrebbe rappresentare una strategia alternativa per aumentare la stabilità dei prodotti freschi. Differenti studi sono stati riportati sull’utilizzo di queste tecnologie su vari alimenti (frutta, verdura, carne cruda e pesce, succhi di frutta e latte), ma pochissime informazioni sul Fiordilatte sono disponibili. Sulla base di queste considerazioni, potrebbe essere interessante valutare l'efficacia di queste tecnologie non termiche sul Fiordilatte

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5

Wang, Jing. "Supplying cow's milk and soy milk to Beijing : a developmental dilemma /." Access Digital Full Text version, 1989. http://pocketknowledge.tc.columbia.edu/home.php/bybib/10857412.

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6

Parker, Amanda Jane. "Deregulating and developing dairy-food chain relationships : implications for farm business management in south east Queensland /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16816.pdf.

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7

Andriamanjay, Eric. "An econometric analysis of the consumer demand for dairy products in Canada 1968-1982 /." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61840.

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8

Skolrud, Tristan Del. "A Fourier analysis of the U.S. dairy industry." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Summer2009/t_skolrud_072009.pdf.

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Thesis (M.A. in economics)--Washington State University, August 2009.<br>Title from PDF title page (viewed on Sept. 15, 2009). "School of Economic Sciences." Includes bibliographical references (p. 18-20).

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9

Qu, Zilin, and 曲姿霖. "The association between different types of dairy consumption and type 2 diabetes mellitus : a systematic review." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2014. http://hdl.handle.net/10722/206957.

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Background: Type 2 diabetes mellitus is one of the most prevalent chronic diseases worldwide, currently affecting about 3 million global populations. The incidence of Type 2 diabetes has been increasing particularly in recently developed Asian settings including Hong Kong. Dairy product, as a part of dietary guidelines, has been hypothesized to help reduce risks of Type 2 diabetes. However different types of dairy product might have different effects on Type 2 diabetes given their varying content in fat, sugar and vitamins. Objective: To review literature on the examination of the associati

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10

Bulale, Abdinasir Ibrahim. "Smallholder dairy production and dairy technology adoption in the mixed farming system in Arsi Highland, Ethiopia /." Berlin : Köster, 2000. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=009047143&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.

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11

Hartling, Ivan Grant. "Influence of bacteria on menaquinone concentrations in fermented dairy products." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/62654.

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Menaquinones (MK’s) are a form of vitamin K, supplementation with which has been shown to provide health benefits by reducing arterial calcification and improving bone density. Fortifying MK’s in foods may provide the health benefits associated with MK’s to the general population. This study aimed to increase the amount of MK’s in yogurt, which typically contains very little MK’s, by co-fermenting milk with both typical yogurt bacteria and bacteria known to produce MK’s in cheese and natto. A LC-MS/MS method was first developed to measure MK’s as well as all other fat-soluble vitamins. The LC-

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12

Boupha, Prasongsidh C., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products." THESIS_FST_XXX_Boupha_P.xml, 1998. http://handle.uws.edu.au:8081/1959.7/184.

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The aim of the study in this thesis was to assess the stability of the mycotoxin, cyclopiazonic acid (CPA) in milk and dairy products processed from contaminated milk. A method was developed to detect CPA in milk and milk products using micellar electrokinetic capillary chromatography (MEKC), a technique of capillary electrophoresis (CE), which was rapid and non-labour-intensive. The quantifying efficiency of CE in detecting CPA was compared to Reverse Phase Liquid Chromatography. Heat-stability of CPA in milk was assessed under different conditions. A longer heat treatment of 60 degrees centi

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13

McAstocker, Michael. "The effects of dietary dairy products on mammalian cholesterol metabolism." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.317559.

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14

Aichinger, Pierre-Anton. "Kinetic trapping of microstructures : control of gelatin in dairy products." Thesis, University of Strathclyde, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.423877.

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15

Thompson, Bethan. "Date labelling and the waste of dairy products by consumers." Thesis, University of Edinburgh, 2018. http://hdl.handle.net/1842/33150.

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The objective of this thesis is to advance our understanding of how consumers use date labels and the implications of date-label use for household dairy product waste. It does this by investigating the effect of psychological, social, and contextual factors on date-label use and willingness to consume dairy products in relation to the expiry date. These effects are tested using structural equation models and survey data gathered from 548 Scottish consumers. The results of this study make two contributions to the literature on date-labelling and food waste. The first contribution is primarily t

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16

Boupha, Prasongsidh C. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/184.

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The aim of the study in this thesis was to assess the stability of the mycotoxin, cyclopiazonic acid (CPA) in milk and dairy products processed from contaminated milk. A method was developed to detect CPA in milk and milk products using micellar electrokinetic capillary chromatography (MEKC), a technique of capillary electrophoresis (CE), which was rapid and non-labour-intensive. The quantifying efficiency of CE in detecting CPA was compared to Reverse Phase Liquid Chromatography. Heat-stability of CPA in milk was assessed under different conditions. A longer heat treatment of 60 degrees centi

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17

Boupha, Prasongsidh C. "Fate of the neurotoxic mycotoxin, cyclopiazonic acid in dairy products /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030801.153613/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, Hawkesbury, 1998.<br>"A thesis presented to the University of Western Sydney for the degree of Doctor of Philosophy, September, 1998" Bibliography: leaves 193 - 219.

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18

Suzuki, Atsushi. "Study of computer use in the Queensland dairy industry : farmers' perceptions /." [St. Lucia, Qld.], 1999. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18330.pdf.

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19

Flanagan, Andrea L. "Livestock and dairy producers' knowledge of quality assurance issues." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4517.

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Thesis (M.S.)--West Virginia University, 2006.<br>Title from document title page. Document formatted into pages; contains ix, 106 p. Vita. Includes abstract. Includes bibliographical references (p. 77-81).

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20

Zhang, Lejiu. "The measurement of water in the tariff for Canadian dairy products." Thesis, University of British Columbia, 2008. http://hdl.handle.net/2429/5541.

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Canadian dairy market has been highly protected by the Federal Government for several decades. The current situation is the over-quota tariffs of dairy products are extremely high. However, it is possible to anticipate that this high over-quota tariff will be reduced in the future WTO negotiations. This paper tries to answer by how much tariff can be cut and still maintain protection from imports for the domestic dairy industry. This is also equivalent to test how much water in the tariff (WIT) for dairy products. The time series dairy products wholesale prices data of Canada and the world are

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21

Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/1/PhD_Thesis.pdf.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains sp

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22

Guerra, Elena <1984&gt. "Milk and dairy products: evaluation of bioactive components by analytical techniques." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6301/.

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Milk and dairy products are important source of bioactive compounds useful to satisfy the nutritional and physiological needs of any newborns of mammalian species and useful to guarantee adequate growth and development of infants as well as provide a complete nourishment of adults. Physico-chemical, nutritional and organoleptic properties of the main constituents and the “minor” components have a crucial role in the quality of milk and milk products. Although in the past decades dietary milk fat was often regarded as harmful for the human health, recent researches suggest that milk contains sp

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23

Shalamujiang, Maitiniyazi <1977&gt. "Chinese Consumers’ Perception and Willingness to Pay for Traceable Dairy Products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2020. http://amsdottorato.unibo.it/9357/1/Final%20PhD%20Thesis.pdf.

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To reduce food safety risks and prevent serious food safety incidents, and enhance consumer confidence in food safety, the Chinese government has undertaken various policy measures to improve the safety and quality of dairy products in recent years. The implementation of traceability systems could lead consumers to perceive a higher value and to be willing to pay a premium price for dairy products. This research contributes valuable information to the dairy product supply chain, providing insights to producers, distributors, and other actors of the dairy production chain. Results showed that

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24

Goutondji, Leopoldine E. S. Abul. "Preventing water pollution by dairy by-products risk assessment and comparison of legislation in Benin and South Africa /." Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-10302008-165039/.

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25

Bai, Junfei. "Consumers' preferences for dairy products in alternative food store formats in China." Online access for everyone, 2006. http://www.dissertations.wsu.edu/Dissertations/Fall2006/j_bai_120106.pdf.

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26

Shukla, Shuchi S. "Evaluation of Odor-Reducing Commercial Products for Animal Waste." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/36627.

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Six odor-reducing commercial products were tested for their efficacy in reducing odors from dairy and swine wastes. A sensory panel method was utilized for odor evaluations, in which the panel played an important part. Comparisons between products were made for agitated and unagitated conditions and effect of storage time (three weeks in which experiments were performed). Cotton pieces tied to the mouth of the sample jars were useful in absorbing the odors. Odor-treated jars were observed and evaluated by panel members. The odors were rated on a discrete scale of 0-5, with '0' being no odor an

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27

Wang, Dong. "Accessing the potential of dairy-beef production from dairy enterprises in China and the impacts of dairy-beef production on supply, demand and international trade." Thesis, The University of Sydney, 2007. https://hdl.handle.net/2123/28143.

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The rapid expansion of China’s dairy herd in recent years, with a primary objective of increasing milk production, has given rise to speculation on the potential beef production from this Chinese black and white herd. This study examines whether or not economic incentives exist for dairy and beef producers in China to adopt dairy—beef production and the impact of dairy-beef production on Chinese beef supply, demand and international trade.

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28

McGoverin, Cushla Maree, and n/a. "Raman spectroscopy of complex mixtures." University of Otago. Department of Chemistry, 2008. http://adt.otago.ac.nz./public/adt-NZDU20081103.112612.

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This thesis presents several Raman spectroscopic studies of bovine milk-derived products (skim and whole milk powder, anhydrous milk fat, processed cheese and soy cheese made from milk protein). Raman spectroscopy, unlike infrared spectroscopy (both mid- and near-infrared), has not been widely used as an analytical tool within the dairy industry. The purpose of this project was to assess the utility of Raman spectroscopy in several dairy industry relevant problems. FT-Raman spectroscopy coupled with partial least squares (PLS) reliably predicted the concentration of fat and protein within whol

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29

Beattie, Sally Heather. "Incidence and importance of Bacillus species in raw milk and in the dairy environment." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363155.

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30

Erickson, James D. "Hazard communication program for the employees of Hunt-Wesson Inc." Online version, 1998. http://www.uwstout.edu/lib/thesis/1998/1998ericksonj.pdf.

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31

Schaller, Emmanuelle. "Applications and limits of "electronic noses" in the evaluation of dairy products /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13676.

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32

Jin, Su. "Physiological characteristics and applications of Lactobacillus pentosus strains in selected dairy products." AgroParisTech, 2010. http://pastel.archives-ouvertes.fr/docs/00/55/22/70/PDF/These_Su_JIN.pdf.

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Deux souches de Lactobacillus pentosus, Ind1 et Ind3, ont été isolées à partir de « Naigeda », un fromage traditionnel Chinois produit dans la région du Xinjiang. Les propriétés probiotiques de L. Pentosus étant peu connues, la présente étude a été conduite afin de déterminer si ces 2 souches, Ind1 et Ind3, sont susceptibles d’être utilisées comme probiotiques. Les propriétés physiologiques de L. Pentosus Ind1 et Ind3 ont fait l’objet d’essais in vitro afin de déterminer leur tolérance à l’environnement gastro-intestinal et leur adhérence à l’épithélium intestinal. Leurs propriétés de dégradat

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33

Silvetti, T. "DEVELOPMENT OF INNOVATIVE TECHNIQUES FOR STUDYING MICROBIAL POPULATIONSIN MILK AND DAIRY PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2010. http://hdl.handle.net/2434/150173.

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ABSTRACT Within the complex bacterial community of traditional raw milk cheeses, lactic acid bacteria (LAB), naturally present in the milk as adventitious contaminants, play the key role in the cheese manufacture and ripening process through their acidifying, proteolytic and flavouring activities. Moreover, LAB contribute considerably to the microbial safety, since they produce organic acids and bacteriocins that extend shelf-lives of raw milk products. Numerous LAB genera and species such as Lactobacillus, Lactococcus, Streptococcus, Leuconostoc and Enterococcus are involved in these metab

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34

Laubscher, Ryno. "The drivers of customer satisfaction at National Dairy Equipment (NDE)." Thesis, Nelson Mandela Metropolitan University, 2016. http://hdl.handle.net/10948/13085.

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National Dairy Equipment (Pty) Ltd (NDE) is a privately owned stockist and distributor of stainless steel products and is a respected player in the South African stainless steel industry. NDE operates from within all four major cities in South Africa namely, Johannesburg, Cape Town, Port Elizabeth, and Durban. The organisation, with its wide range of corrosion resistant products, serves industries such as the architecture and construction, automotive, catering, and food and beverage industry. With the stainless steel industry growing in terms of the number of competitors, NDE performs a number

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35

Kampman, Ellen. "Do fermented dairy products and calcium protect against colorectal cancer? contributions from epidemiology /." Maastricht : Maastricht : Rijksuniversiteit Limburg ; University Library, Maastricht University [Host], 1994. http://arno.unimaas.nl/show.cgi?fid=7026.

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36

Tomiuk, Stephen. "The application of cranberry in the production and quality of fresh dairy products." Thesis, University of British Columbia, 2009. http://hdl.handle.net/2429/13548.

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The antioxidant activity of an ethanol extract prepared from cranberries was investigated using the oxygen radical absorbance capacity (ORAC) assay, as well as in a model food emulsion representative of dairy-based emulsions. The cranberry extract exhibited 348.31 ± 33.45 Trolox equivalents (TE)/g in the hydrophilic ORAC assay. In the model food emulsion consisting of 25% lipid stabilized by sodium caseinate, the extract was readily incorporated at the homogenization step until a pH of 5.6 was attained without causing emulsion destabilization. Under thermal conditions (50ºC), the lag phase

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37

Livingstone, Katherine Mary. "Effect of fatty acids associated with dairy products on risk of cardiovascular disease." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.606933.

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Cardiovascular disease (CVD) and type II diabetes are the leading causes of morbidity and mortality worldwide. The impact of diet on novel, independent predictors of CVD, such as arterial stiffness, is of great interest. Findings from the Caerphilly Prospective Study, in which 2,512 men were followed up for up to 23- years, demonstrated a positive prospective association between saturated fatty acid (SFA) intake and arterial stiffness, while poly-unsaturated fatty acid (PUFA) intake was inversely associated. Furthermore, this cohort identified that dairy product intake (excluding butter) and m

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38

Hurley, Ian Patrick Colles. "Detection of the adulteration of dairy products using immunological and DNA-based techniques." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439615.

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39

Trichia, Eirini. "Dairy products and cardio-metabolic health : aspects from nutritional, molecular and genetic epidemiology." Thesis, University of Cambridge, 2019. https://www.repository.cam.ac.uk/handle/1810/290034.

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There is accumulating evidence on differences in the link between types of dairy products and cardio-metabolic health, but inconsistent findings limit the field. In my PhD project, I undertook an epidemiological investigation comprising inter-related but distinct themes evaluating aspects of nutritional, molecular and genetic epidemiology to advance scientific understanding. I undertook research to describe dairy consumption patterns over time by evaluating nationally-representative data of the United Kingdom National Diet and Nutrition Survey. I observed significant time trends for specific d

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40

Poddar, Kavita Hariram. "Using Social Cognitive Theory to Improve Intake of Dairy Products by College Students." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/37430.

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College students engage in poor dietary behaviors which put them at risk of weight gain and subsequent future health problems. This necessitates implementation of nutrition interventions which target dietary behaviors in college students so that healthy dietary patterns can be adopted and maintained through adulthood. Dairy intake is one of the many dietary behaviors which has declined substantially in young adults (18-30 years of age) - a period which includes the college age population. According to 2005 dietary guidelines for Americans three or more than three servings of low-fat/fat-free d

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41

Berlin, Johanna. "Environmental improvements of the post-farm dairy chain : production management by systems analysis methods /." Göteborg : Chalmers tekniska högskola, 2005. http://www-mat21.slu.se/publikation/pdf/kappan.pdf.

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42

Byrne, Robert Duane. "Assessment of dairy product quality by selective incubation and rapid techniques." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/45943.

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<p>A study was conducted to investigate the use of bacterial numbers and metabolites for their Value in predicting potential shelf-life of pasteurized fluid milk. The study consisted of two phases. In the first phase, chemical inhibitors were evaluated for their ability to allow growth of gram-negative psychrotrophic bacteria while inhibiting growth of gram-positive organisms. Crystal violet, benzalkonium chloride, a mixture of crystal violet and benzalkonium chloride, and alkylaryl sulfonate were tested. These were incubated with milk samples separately inoculated with gram-negative a

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43

Dodzi, Madodana Sunson. "Time budgets, avoidance distance scores-related behaviour and milk yield of pasture-based Jersey, Friesland and cross bred cows." Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/474.

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Time budgets, avoidance distance scores-related behaviour and milk yield of pasture-based Jersey, Friesland and crossbred cows. by Madodana Sunson Dodzi The study was conducted at the University of Fort Hare farm to determine the time budgets, the avoidance-related behaviour variables and their relationship with milk yield in three pasturebased dairy genotypes: Jersey, Friesland and crossbreed. Twenty one clinically health dairy cows aged between 52 and 55 months, in mid lactation and comprising of seven cows from each genotype were used in the study. The time spent on different activities (gr

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44

Papadopulos, Joanna Victoria Calliope. "Response by sheep milking pastoralist households in Jordan to the withdrawal of an input subsidy and related market, environmental, social and policy implications." Thesis, Imperial College London, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325155.

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45

Bolling, James Coleman. "Processing Effects on Physiochemical Properties of Natural and Reformulated Creams." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/31565.

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Skim, sweet buttermilk, and butter-derived aqueous phase components were used to re-emulsify low-melt butteroil into creams with a desired 20% milkfat. The implications of pasteurization process, homogenization sequence, and formulation on the physicochemical properties of reformulated and natural creams were investigated. <p> Creams homogenized prior to pasteurization had significantly (p<0.05) greater amounts of milkfat surface material per gram of cream and per gram of lipid compared to creams homogenized after pasteurization. Significantly (p<0.05) higher percentages of available phospho

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46

Louw, Johannes Michiel Adriaan. "Challenges of the dairy industry in Southern Africa." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/97447.

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Thesis (MBA)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The world population is growing rapidly and places additional pressure on the natural resources of the world. The increase in the world population leads to increasing focus on food security and the nutrition of the world population. Developed countries can only produce up to a certain level to satisfy the demand for food in the world. The additional production needs to come from countries where economic and agricultural development has been lagging. The research identified five major drivers of the future growth of agriculture.

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47

Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." Thesis, View thesis View thesis, 2000. http://handle.uws.edu.au:8081/1959.7/411.

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In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

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48

Issar, Gurpreet. "Strategies and relationships in the dairy-food supply chain : options for milk producers in south-east Queensland /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18559.pdf.

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49

Yam, Godward Georgia Nga-Mun, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and of Science Food and Horticulture School. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation." THESIS_FST_SFH_YamGodward_G.xml, 2000. http://handle.uws.edu.au:8081/1959.7/411.

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In this study, strains of probiotic bacteria have been selected for tolerance to low pH, bile, sucrose, oxygen in media and low storage temperatures. Lactobacillus acidophilus 2401 and Bifidobacterium infantis 1912 were selected as strains able to survive in these conditions. These two strains were then offered further protection from the adverse conditions of food processing and storage by microencapsulation in a calcium alginate and starch gel matrix. Encapsulation in calcium alginate increases survival in yoghurt. In cheddar cheese the free L. acidophilus 2401 and B. infantis 1912 cells sur

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Yam, Godward Georgia Nga-Mun. "Studies on enhancing the viability and survival of probiotic bacteria in dairy foods through strain selection and microencapsulation /." View thesis View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030428.112849/index.html.

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Thesis (M.Sc.) (Hons.) -- University of Western Sydney, Hawkesbury, 2000.<br>A thesis presented for the fulfilment of Master of Science (Honours), Centre for Advanced Food Research, School of Science, Food and Horticulture, University of Western Sydney, Hawkesbury, December 2000. Spine title : Survival of probiotic bacteria in dairy foods. Bibliography : leaves 228-244.

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