subject:(Dairy Science)

Texas A&M University

1. Coker, Richard Scott. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.

Degree: MS, dairy science, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642

► The purpose of this study was to compare DHIA predicted monthly milk values to actual monthly milk shipped values and identify factors affecting the over… (more)

Subjects/Keywords: dairy science.; Major dairy science.

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APA (6^th Edition):

Coker, R. S. (2012). Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642

Chicago Manual of Style (16^th Edition):

Coker, Richard Scott. “Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.” 2012. Masters Thesis, Texas A&M University. Accessed February 27, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642.

MLA Handbook (7^th Edition):

Coker, Richard Scott. “Evaluation of the accuracy of DHIA predicted milk using actual milk shipped.” 2012. Web. 27 Feb 2021.

Vancouver:

Coker RS. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Feb 27]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642.

Council of Science Editors:

Coker RS. Evaluation of the accuracy of DHIA predicted milk using actual milk shipped. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1995-THESIS-C642

Cal Poly

2. Kringle, Amy. Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators.

Degree: MS, Dairy Science, 2016, Cal Poly

URL: https://digitalcommons.calpoly.edu/theses/1556 ; 10.15368/theses.2016.33

► The proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk… (more)

▼ The proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, α_s1, α_s2, β, and κ casein, and bound together with colloidal calcium phosphate. When a chelating agent such as a citrate, phosphate, or polyphosphate are added to milk systems, the CCP is bound to the chelator and removed from the micelle. It has been shown through past research that the use of calcium chelating agents disrupts the calcium phosphate equilibrium and allows for the dissociation of the casein micelle and release of the individual caseins. Once the caseins are disrupted from micellar form and in solution, it may be possible to separate out different casein streams for functional usage in dairy products using common separation techniques. This thesis project seeks to evaluate the feasibility of separating milk treated with calcium chelators using various separation techniques to evaluate the individual casein fractions of this disrupted system. Four separation methods (ultracentrifugation, membrane filtration, heat coagulation, and coagulation based on pH) were employed to separate out the caseins based on selected properties, specifically density, molecular weight, and solubility. In ultracentrifugation, three speeds were tested, the heat coagulation study tested two temperatures, and pH based coagulation tested four different pHs to determine their impact on overall protein levels and individual casein yields. Skim milk powder was reconstituted and chelator was added at 1, 50, or 100 mEq/L treatment level. These samples were then separated using aforementioned techniques, and the supernatant or permeate was analyzed for total protein content, individual casein composition, turbidity, and mean particle size. Analysis of centrifugal separation studies shows the interaction between chelator type, chelator level, and centrifugation speed had a significant impact on the amount of protein released from the casein micelle (p Coagulation trials based on pH were also shown to have a significant interaction between chelator type, chelator level, and sample pH effecting the protein levels and casein composition (p Membrane filtration showed low protein yields in permeate, however trisodium citrate 100 mEq was still shown to have significantly higher permeate % protein levels (p The use of heat based coagulation as an individual casein separation technique for chelated samples is not recommended, as the casein micelle system itself is extremely heat stable, and the use of calcium chelators only increases the heat stability further. Because of the increased heat stability, no coagulum was formed in samples upon heating, and therefore, no separation and analysis could be done. Improving our knowledge of pretreatment of milk prior to separation and the effectiveness of different separation… Advisors/Committee Members: Phillip S. Tong.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Kringle, A. (2016). Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators. (Masters Thesis). Cal Poly. Retrieved from https://digitalcommons.calpoly.edu/theses/1556 ; 10.15368/theses.2016.33

Chicago Manual of Style (16^th Edition):

Kringle, Amy. “Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators.” 2016. Masters Thesis, Cal Poly. Accessed February 27, 2021. https://digitalcommons.calpoly.edu/theses/1556 ; 10.15368/theses.2016.33.

MLA Handbook (7^th Edition):

Kringle, Amy. “Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators.” 2016. Web. 27 Feb 2021.

Vancouver:

Kringle A. Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators. [Internet] [Masters thesis]. Cal Poly; 2016. [cited 2021 Feb 27]. Available from: https://digitalcommons.calpoly.edu/theses/1556 ; 10.15368/theses.2016.33.

Council of Science Editors:

Kringle A. Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators. [Masters Thesis]. Cal Poly; 2016. Available from: https://digitalcommons.calpoly.edu/theses/1556 ; 10.15368/theses.2016.33

University of Tennessee – Knoxville

3. Black, Randi Alyson. Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise.

Degree: 2016, University of Tennessee – Knoxville

URL: https://trace.tennessee.edu/utk_graddiss/4085

► Transition cows are the cows most susceptible to disease and prevalence has not changed over the past decade. However, increased physical activity during late gestation… (more)

▼ Transition cows are the cows most susceptible to disease and prevalence has not changed over the past decade. However, increased physical activity during late gestation may represent a management option to improve transition. Therefore, the objectives of this study were to determine the effect of exercise, pasture turnout, or total confinement on 1.) physical fitness and cortisol concentrations during the dry period, 2.) neutrophil function and behavior during the dry period, 3.) horn growth and wear and sole thickness during the dry period 4.) calving behavior and cortisol concentrations at parturition, and 5.) calf performance, behavior, and cortisol concentrations at disbudding and weaning. Pasture turnout tended to reduce anaerobic metabolism 60 min after exercise and exercise and pasture turnout resulted in less variable heart rate during and after exercise compared with confined cows. Physical activity during late gestation may allow cows to maintain a certain level of fitness. Physical activity did not alter behavior or neutrophil function during the dry period. Exercise cows experienced greater hind hoof horn wear than confined and pasture cows but had more equal rates of horn growth and wear. Sole thickness was not altered with exercise or pasture turnout but tended to increase for cows in total confinement. Physical activity did not affect time for different periods within stage II labor; however, confined cows stood for longer periods during the days surrounding calving, which may be related to discomfort experienced when standing or lying. Cortisol did not differ between groups at calving or 3 days later. Maternal treatment did not affect calves’ ability to cope with the stress of dehorning, as calves displayed similar performance, behavioral, and physiological responses. However, calves from pasture cows displayed shorter lying time than calves from control and exercise cows while calves from exercise cows displayed more frequent lying bouts, potentially highlighting increased stress from weaning. Future research should investigate the impact of pasture turnout during periods cows are more active to increase the level of physical activity.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Black, R. A. (2016). Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise. (Doctoral Dissertation). University of Tennessee – Knoxville. Retrieved from https://trace.tennessee.edu/utk_graddiss/4085

Chicago Manual of Style (16^th Edition):

Black, Randi Alyson. “Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise.” 2016. Doctoral Dissertation, University of Tennessee – Knoxville. Accessed February 27, 2021. https://trace.tennessee.edu/utk_graddiss/4085.

MLA Handbook (7^th Edition):

Black, Randi Alyson. “Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise.” 2016. Web. 27 Feb 2021.

Vancouver:

Black RA. Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise. [Internet] [Doctoral dissertation]. University of Tennessee – Knoxville; 2016. [cited 2021 Feb 27]. Available from: https://trace.tennessee.edu/utk_graddiss/4085.

Council of Science Editors:

Black RA. Alternative Approaches to Improving the Welfare of Transition Dairy Cows and their Calves: Use of Exercise. [Doctoral Dissertation]. University of Tennessee – Knoxville; 2016. Available from: https://trace.tennessee.edu/utk_graddiss/4085

4. Bawa, Dikshi. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.

Degree: MS, Dairy Science, 2016, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1040

► Studies were conducted to determine the effectiveness of ultrasonication and hydrodynamic cavitation, in a continuous mode, alone and in combination with thermal treatments, on… (more)

▼ Studies were conducted to determine the effectiveness of ultrasonication and hydrodynamic cavitation, in a continuous mode, alone and in combination with thermal treatments, on heat resistant aerobic sporeformers and spores in skim milk, and skim milk concentrate. The first study was conducted to investigate the effectiveness of a continuous ultrasonication process to reduce thermoduric Bacillus coagulans cells in skim milk. A 25% reduction was obtained by lab pasteurization alone, whereas ultrasonication alone resulted in an inactivation of 92% after 12 passes (80 sec exposure time per pass). Ultrasonication when combined with pasteurization resulted in further increased inactivation to 99.98%. It can thus be concluded that a continuous ultrasonication process followed by pasteurization is effective to inactivate thermoduric Bacillus coagulans cells. The second study was conducted to investigate the effectiveness of a continuous hydrodynamic cavitation process to reduce thermoduric spore forming bacilli in skim milk. The study also evaluated its impact on skim milk concentrate, and the final sporeformer counts of skim milk powder, in a simulated pilot scale skim milk manufacturing process. The results revealed that 6 pass cavitation effect alone and in combination with pasteurization was very effective in inactivating thermally resistant vegetative cells of Bacillus coagulans by 99.963% and 99.996% respectively. A 99.66% reduction of Bacillus coagulans cells was found in non-fat dry milk when made from cavitated milk, and upto a 99.65% reduction of total count was found in skim milk concentrate after cavitation treatment. The third study was conducted to investigate the effectiveness of a continuous hydrodynamic cavitation process to reduce thermoduric spores of Bacillus licheniformis in skim milk. Heat treatment alone did not result in any inactivation of the spores. Cavitation with holding at 30ºC for 3 hours and heating at 85°C for 15 min resulted in an inactivation of 97.59%. Another treatment with preheating at 65°C along with cavitation and holding at 30ºC for 3 hours followed by heat treatment at 80°C for 1 min resulted in inactivation of 99.29%. Overall, both ultrasonication and hydrodynamic cavitation when combined with heat treatment were found more effective in reduction of thermally resistant bacilli in skim milk. Advisors/Committee Members: Sanjeev Anand.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Bawa, D. (2016). Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1040

Chicago Manual of Style (16^th Edition):

Bawa, Dikshi. “Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.” 2016. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1040.

MLA Handbook (7^th Edition):

Bawa, Dikshi. “Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments.” 2016. Web. 27 Feb 2021.

Vancouver:

Bawa D. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1040.

Council of Science Editors:

Bawa D. Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments. [Masters Thesis]. South Dakota State University; 2016. Available from: https://openprairie.sdstate.edu/etd/1040

5. Dahiya, Harsh. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.

Degree: MS, Dairy Science, 2016, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1041

► United States is one of the largest producer of cow’s milk in the world and a substantial portion of this milk is converted into… (more)

▼ United States is one of the largest producer of cow’s milk in the world and a substantial portion of this milk is converted into dried milk products, a category that is becoming increasingly important to the dairy industry. The processing treatments on skim milk and skim milk concentrate affect the functionality of resultant powders made from them, therefore processing treatments are crucial to modify physical and functional properties of skim milk, skim milk concentrates and the powders made from them. The objective of this research was to explore impact of new processing technologies hydrodynamic cavitation (HC) and carbon dioxide (CO2) injection on physical and functional properties of skim milk and skim milk concentrate (SMC) respectively. In one of the experiment it was found that HC had little effect on casein micelle size and heat stability, however it produced acid gels with final gel strength (G’) almost similar to the gels from conventionally heated milk samples in the treatments that involved simultaneous heating along with cavitation. HC can therefore serve as an alternate technology to scale-free heat milk for yogurt manufacturing. HC without involving heating at higher flow rates had a positive effect on rennet coagulation time. In another experiment effect of CO2 injection technology to modify the pH of skim milk concentrate and decrease the apparent viscosity of high solids SMC was studied. This experiment was carried out first in lab and then scaled up at pilot plant to study the feasibility of this technique. In both the experiments significant difference (p ≤0.05) in apparent viscosity was observed between CO2 treated and control SMC samples. High solids (55-57% total solids) concentrate obtained from CO2 treated SMC sample had significantly (p ≤ 0.05) lower apparent viscosity compared to control. Also the powders produced from concentrate that was CO2 treated had higher bulk density, improved solubility, better heat stability on reconstitution in comparison to powders from control concentrate. Overall the observation from these experiments suggest that both HC and CO2 injection can serve as technologies that can help modify physical and functional properties of skim milk and concentrate for better. Advisors/Committee Members: Lloyd Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Dahiya, H. (2016). Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1041

Chicago Manual of Style (16^th Edition):

Dahiya, Harsh. “Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.” 2016. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1041.

MLA Handbook (7^th Edition):

Dahiya, Harsh. “Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate.” 2016. Web. 27 Feb 2021.

Vancouver:

Dahiya H. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1041.

Council of Science Editors:

Dahiya H. Impact of New Processing Technologies on the Physical and Functional Properties of Skim Milk and Skim Milk Concentrate. [Masters Thesis]. South Dakota State University; 2016. Available from: https://openprairie.sdstate.edu/etd/1041

6. Salunke, Prafulla. Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate.

Degree: PhD, Dairy Science, 2013, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1649

► Milk protein concentrate (MPC) and micellar casein concentrate (MCC) are products manufactured using ultrafiltration (UF) and microfiltration (MF) respectively. The presence or absence of… (more)

▼ Milk protein concentrate (MPC) and micellar casein concentrate (MCC) are products manufactured using ultrafiltration (UF) and microfiltration (MF) respectively. The presence or absence of constituents in MPC and MCC particularly, intact CN, serum proteins (SP), lactose, and minerals influence the functional properties of these ingredients. In some applications MPC and MCC have inferior functionality relative to rennet casein. The use of a cross-linking enzyme transglutaminase (TGase) has the potential to modify the physical properties of MPC or MCC and may improve their functional properties relative to rennet casein. The objective of this research was to determine the impact of TGase on the functionality of MCC and MPC. Three lots of MCC and MPC retentate were produced with similar TN/TS ratio. Each replicate of retentate was divided into 3 equal portions. Each portion was treated with TGase included TGase (0.3 U/g of protein), TGase (3.0 U/g of protein), and no TGase addition. All the retentates were incubated for 25 min at 50°C, heat treated at 72°C for 10 min, cooled to 4°C and then spray dried. Various functional tests were used for characterization of MCC and MPC. The treatment powders were tested in yogurt, process cheese product (PCPloaf) and imitation mozzarella cheese (IMC) formulations. There were significant (P ≤ 0.05) differences in all of the compositional parameters except fat and CN for the MF and UF retentate. Capillary gel electrophoresis (CGE) analysis indicated crosslinking within and among casein and whey protein fractions. At the higher TGase level some degree of hydrolysis was also observed. The TGase crosslinking significantly (P ≤ 0.05) increased heat and alcohol stability, solubility index, emulsifying capacity, transition temperature, stretchability and significantly (P ≤ 0.05) decreased Schreiber melt area, RVA remelt in both MCC and MPC treatments. The results demonstrate that TGase treatment significantly (P ≤ 0.05) impacts the functionality and modify the melt, stretch and textural characteristics of MCC and MPC in IMC and PCP applications. Advisors/Committee Members: Lloyd Ernst Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Salunke, P. (2013). Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate. (Doctoral Dissertation). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1649

Chicago Manual of Style (16^th Edition):

Salunke, Prafulla. “Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate.” 2013. Doctoral Dissertation, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1649.

MLA Handbook (7^th Edition):

Salunke, Prafulla. “Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate.” 2013. Web. 27 Feb 2021.

Vancouver:

Salunke P. Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate. [Internet] [Doctoral dissertation]. South Dakota State University; 2013. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1649.

Council of Science Editors:

Salunke P. Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate. [Doctoral Dissertation]. South Dakota State University; 2013. Available from: https://openprairie.sdstate.edu/etd/1649

7. Bhanduriya, Khilendra. Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening.

Degree: MS, Dairy Science, 2015, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1655

► Studies were conducted to track the progression and control of thermoduric bacteria (mesophiles and thermophiles) during cheddar cheese manufacturing and whey processing in a… (more)

▼ Studies were conducted to track the progression and control of thermoduric bacteria (mesophiles and thermophiles) during cheddar cheese manufacturing and whey processing in a commercial cheese manufacturing plant. Duplicate samples were drawn at four intervals; the start vat, the pre and post mid-day wash vats, and the last vat. The entire cheese making process was divided into three sampling stages; raw milk, pasteurized milk, and cheese blocks. The average counts of thermoduric thermophiles in raw milk were log cfu 1.44/mL. These counts increased by about 1.16 logs during pasteurization run of 9 to 10 h, indicating a build-up of thermoduric thermophiles during pasteurization. Mid-day wash reduced thermophilic counts by about 1.30 logs, as evident by pre and post mid-day wash counts. However, a thermophilic build up during post midday wash pasteurization was again noticed near the end of the 20h run. The final whey retentate contained higher thermoduric thermophiles as compared to mesophiles. Bacillus licheniformis was the most frequently isolated bacteria in this study, and was recovered at all production stages sampled during the cheese making and whey processing. We continued studying the profiling and progression of thermoduric bacteria (mesophilic and thermophiles) for a period of 6 and 2 months during normal and accelerated ripening, respectively. During normal ripening process, the thermoduric mesophiles ranged from log 2.77 to 3.47cfu/g. In this study we found that thermoduric thermophiles decreased during first 60 days followed by an increase until the end of 180 days. It was also found that accelerated ripening could also be used to evaluate the potential of thermoduric thermophiles for causing cheese defects in a shorter period of time. Bacillus licheniformis was found to be the dominant thermoduric species during normal and accelerated ripening. A study was performed to evaluate the prevalence of thermodurics on the product contact surfaces (cheese vats, stirred cheese belt, the cheese tower) and in the environment samples (raw milk silo, cheese vat, cheese belt, and cheese tower areas) during cheese making, and whey processing. The samples were taken in parallel while performing the first study. Rinse samples after the CIP were also analysed microbiologically to evaluate its efficiency. Thermoduric biofilms were found to be more prominent in the regeneration section of the pasteurizer. The thermoduric mesophiles, thermoduric thermophiles, and spore counts were observed to be 1.30, 1.30, 1.20 log cfu/cm², respectively, in the regeneration section. Other product contact surfaces and environment showed lower levels of thermoduric biofilm (<1.01og/cm²). Bacillus licheniformis turned out again to be predominant bacterial isolate in this study. It was also observed that CIP rinse bacterial counts alone cannot be used as an absolute indicator to conclude its efficiency in cleaning biofilms in milk pasteurizer. Mid-day wash was able to reduce the biofilm population and break the cycle… Advisors/Committee Members: Sanjeev Anand.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Bhanduriya, K. (2015). Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1655

Chicago Manual of Style (16^th Edition):

Bhanduriya, Khilendra. “Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening.” 2015. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1655.

MLA Handbook (7^th Edition):

Bhanduriya, Khilendra. “Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening.” 2015. Web. 27 Feb 2021.

Vancouver:

Bhanduriya K. Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1655.

Council of Science Editors:

Bhanduriya K. Microbial Aspects Related to Thermoduric Bacteria During Cheese Manufacturing and Ripening. [Masters Thesis]. South Dakota State University; 2015. Available from: https://openprairie.sdstate.edu/etd/1655

8. Linville, Kali. The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows.

Degree: MS, Dairy Science, 2017, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1230

► The objective of this study was to evaluate the effects of SS a blend of commercially available essential oils (EO) on rumen microbial efficiency… (more)

▼ The objective of this study was to evaluate the effects of SS a blend of commercially available essential oils (EO) on rumen microbial efficiency and kinetics, and consequently, effects on production parameters of dairy cows fed a low-starch diet and in vitro analysis of varying doses of SS on ruminal fermentation at different stages of lactation. The study consisted of two experiments, the in vivo Experiment 1, was conducted on a commercial robotic dairy in southwest Minnesota outfitted with two Lely Astronaut A4robotic milking units (Goter’s Clay & Dairy Equipment of MN, INC., Pipestone, MN). One hundred-seven Holstein cows were randomly assigned to either the control diet (CON) (25% starch) or the low-starch (LS) diet (22% starch) in a randomized complete block design (RCBD), where cows were blocked by body weight (BW) and body condition score (BCS). All cows were fed 28g/hd/d of SS throughout the trial. The experiment included 14 d of dietary adaptation and 28 d of data collection. A tendency for higher pellet intake was observed for the LS treatment. Milk production, fat, and protein yield were similar among treatments. Total volatile fatty acid concentrations were similar between treatments, with a tendency observed for an increase in acetate percentage for the LS treatment. BUN and MUN concentrations were similar between treatments, ammonia concentrations were significantly lower for LS (5.84 vs. 9.69mM), and pH values tended to be higher for LS treatment. In Experiment 2, an in vitro analysis was carried out as a 2 × 3 factorial arrangement of treatments with two doses (i.e., single and double) of SS and rumen fluid (RF) from Holstein cows at three stages of lactation (i.e., early, mid, and late). The latter was done with the aim to evaluate the effects of EO at different stages of lactation on ruminal fermentation characteristics and kinetics. Each treatment was replicated in 3 gas fermentation bottles plus a control treatment with RF only, and 3 batches containing all treatments were repeated 3 times on different days. RF was collected from 9 lactating multiparous cows (n = 3/group) at early [days in milk (DIM) 32-36], mid (DIM 144-157), and late (DIM 277-290) stages of lactation via esophageal tube at approximately 4 h after feeding. Gas production was significantly lower with the addition of the double dose of SS, but no treatment differences were observed. Total VFA concentrations were similar among treatments. Propionate percentage was significantly greater for the early lactation and single dose of SS treatment. Acetate: propionate ratio was significantly greater for the late lactation, and both single and double dose of SS. Ammonia concentrations were significantly lower in the early lactation and single dose of SS treatment, and early, mid and late lactation and double dose with mid lactation having the greatest concentration and early lactation having the lowest concentration. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) were not affected by experimental treatment effects. Advisors/Committee Members: Johan Osorio.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Linville, K. (2017). The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1230

Chicago Manual of Style (16^th Edition):

Linville, Kali. “The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows.” 2017. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1230.

MLA Handbook (7^th Edition):

Linville, Kali. “The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows.” 2017. Web. 27 Feb 2021.

Vancouver:

Linville K. The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2017. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1230.

Council of Science Editors:

Linville K. The Effects of a Blend of Essential Oils on Rumen Efficiency of Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2017. Available from: https://openprairie.sdstate.edu/etd/1230

9. Meletharayil, Gopinathan Haridas. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.

Degree: PhD, Dairy Science, 2015, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1798

► Functional ingredients from naturally occurring food biopolymers are a trend catching up amongst food and beverage developers. This is driven by the demand of… (more)

▼ Functional ingredients from naturally occurring food biopolymers are a trend catching up amongst food and beverage developers. This is driven by the demand of consumers for clean label ingredient listings on products. The clean label trend is extending into the yogurt market (acid gel) with consumers demanding hydrocolloids, stabilizers or thickeners are purged from ingredient listings. Substituting hydrocolloids in food systems especially yogurts could mean compromising on rheological properties and water holding capacities. However, structure functionality relationship of naturally occurring biopolymer caseins in milk can be exploited to overcome this foreseen loss of product characteristics. The objective of this research was to explore clean label processes that could potentially eliminate the use of hydrocolloids in acid milk gels. Partially demineralized proteins from CO2 treated milk protein concentrate was used to substitute partly proteins in formulations of acid gels. There was a significant increase in the G' (p (p<0.05) of acid gels with a rise in partially demineralized protein substitution. Additionally, the fundamental mechanism of kosmotropic agents like lactose in improving water holding capacity (WHC) and G' of acid gels was elucidated. The acid gelation properties of MPC dispersions containing increased concentration of lactose were modified by influencing thermodynamically driven hydrophobic interactions of the caseins. MPC35 dispersions standardized to 11.2 % (w/w) lactose had the highest G' and WHC values and MPC90 dispersions not adjusted for lactose had the lowest G' and WHC values. In yet another study, ionic strength and Ca2+ activities of dispersions were varied using UF and its influence on the acid gelation properties of high protein acid gels were investigated. Protein interactions were manipulated in these dispersions, and a system was developed where the excessive buildup of viscosity was avoided. In another study, partially demineralized proteins were used to fortify milk in the manufacture of Greek style yogurts. In conjunction with the process of hydrodynamic cavitation (HC), Greek-style yogurts with improved WHC and flow profiles, acidity levels and microstructure similar to strained commercial Greek yogurts were produced. Overall the findings of the study offered clean label solutions for the manufacture of acid milk gels. Advisors/Committee Members: Lloyd Ernst Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Meletharayil, G. H. (2015). Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. (Doctoral Dissertation). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1798

Chicago Manual of Style (16^th Edition):

Meletharayil, Gopinathan Haridas. “Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.” 2015. Doctoral Dissertation, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1798.

MLA Handbook (7^th Edition):

Meletharayil, Gopinathan Haridas. “Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels.” 2015. Web. 27 Feb 2021.

Vancouver:

Meletharayil GH. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. [Internet] [Doctoral dissertation]. South Dakota State University; 2015. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1798.

Council of Science Editors:

Meletharayil GH. Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels. [Doctoral Dissertation]. South Dakota State University; 2015. Available from: https://openprairie.sdstate.edu/etd/1798

10. Hultquist, Kayla. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.

Degree: MS, Dairy Science, 2015, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1837

► The objective of the first experiment was to determine if feeding the rumen degradable amino acid (AA), valine (Val), can increase milk production comparable… (more)

▼ The objective of the first experiment was to determine if feeding the rumen degradable amino acid (AA), valine (Val), can increase milk production comparable to recombinant bovine somatotropin (bST). Eight multiparous late-lactating Holstein dairy cows were blocked by milk yield and randomly assigned to 1 of 4 treatments in a replicated 4 × 4 Latin square design. Treatments were control (CON), single injection of recombinant bST (rbST), and Val fed at 40 (V40) and 80 g/d (V80). Cows were fed a total mixed ration (TMR) with a distillers dried grains carrier at 113.4 g/d containing none or added AA. Dry matter intake (DMI) (21.3, 22.0, 22.8, and 21.5 kg/d for CON, rbST, V40, and V80, respectively) was similar among treatments, except cows receiving V40 had greater DMI than cows receiving V80. Milk yield (22.0, 26.1, 25.2, and 24.9 kg/d), 3.5% fat-corrected milk (FCM) (22.1, 25.4, 24.4, and 24.3 kg/d), and energycorrected milk (ECM) (22.7, 26.1, 25.1, and 24.9 kg/d) were increased at similar amounts for cows receiving rbST, V40, and V80 compared to cows receiving CON. This study suggests that feeding rumen degradable Val can increase milk yield comparable to recombinant bST. The second experiment evaluated the palatability of a new product that involves a coating process to encapsulate potassium carbonate with free fatty acids to eliminate xiii concerns about potassium carbonate heating and caking. Ten lactating Holstein dairy cows were randomly assigned to 1 of 2 treatments for 5 d. Treatments were control consisting of DCAD Plus (Church and Dwight Company, Inc., Ewing, NJ) fed at 68 g/d with 204 g/d of Energy Booster 100 (Milk Specialties Global, Eden Prairie, MN) (CON) and free fatty acid encapsulated potassium carbonate (Milk Specialties Global, Eden Prairie, MN) fed at 272 g/d (EB-K). Cows were fed a TMR 1×/d. No differences were found in DMI between cows receiving CON compared to cows receiving EB-K for either 10 min after feeding or ad libitum intake. This study suggests that there is no palatability issue with the new product when fed to lactating Holstein dairy cows. Advisors/Committee Members: David Casper.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Hultquist, K. (2015). Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1837

Chicago Manual of Style (16^th Edition):

Hultquist, Kayla. “Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.” 2015. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1837.

MLA Handbook (7^th Edition):

Hultquist, Kayla. “Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows.” 2015. Web. 27 Feb 2021.

Vancouver:

Hultquist K. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1837.

Council of Science Editors:

Hultquist K. Effects of Feeding Rumen Degradable Valine on Milk Production and Palatability Evaluation of Free Fatty Acid Encapsulated K2CO3 in Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2015. Available from: https://openprairie.sdstate.edu/etd/1837

11. Gupta, Somil. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.

Degree: MS, Dairy Science, 2015, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1846

► Pitting corrosion of stainless steel (SS) is observed in many different industries including the dairy industry. It is of concern, because it weakens the… (more)

▼ Pitting corrosion of stainless steel (SS) is observed in many different industries including the dairy industry. It is of concern, because it weakens the steel, and can cause cracking. Any replacement or repair of SS equipment is very costly and also causes delays in product manufacture. Microbial Induced Corrosion (MIC) is a possible accelerator of natural corrosion seen in galvanized steel pipes. Studies have shown a correlation between surface roughness and the ability of bacteria to colonize and form biofilms. Dairy industry utilizes higher food grade SS 304 and 316. However, even these relatively corrosion resistant stainless steel grades may experience some pitting corrosion. These two grades have compositional differences that lead to differences in their resistance to corrosion. This study compares the ability of thermoduric bacterial biofilms to cause microbiologically induced corrosion on SS 304 and SS 316 coupons. High Heat Resistant Spore forming (HHRS) bacteria such as Bacillus sporothermodurans, and Geobacillus stearothermophilus were used to study the development of pitting corrosion on polished and unpolished coupon surfaces of SS 304 and SS 316. Studies also investigated the ability of mixed species biofilms to induce pitting corrosion. Additionally, potential of leaching of any heavy metals from corroded surfaces of the coupons that were exposed to mixed species biofilms under milk environment was studied. Experiments were xxii conducted to evaluate the effects of Clean-In-Place (CIP) chemicals on enhancement of pre-formed pitting corrosions due to microbial biofilms. It can be concluded from this study that both SS 304 and 316 support the development of thermoduric biofilms. Both polished and unpolished surfaces supported the biofilm formation. Biofilm formation, as evaluated by viable cell counts technique, showed the highest embedded cells in the case of B. sporothermodurans, as compared to G. stearothermophilus or a mixed species biofilm of the two species. Mono species thermoduric bacterial biofilms of B. sporothermodurans, G. stearothermophilus, and the mixed species of both could induce pitting corrosion on SS 304 and 316 coupons under lab conditions. Both unpolished and polished surfaces proved susceptible to pitting corrosion. Induction of pitting was found to occur within just one week on SS 304, when exposed to multispecies biofilm environment. On the other hand, pitting corrosion occurred after 2 weeks on both grades of SS exposed to thermophilic biofilm of G. stearothermophilus. Both grades of SS exposed to biofilm of B. sporothermodurans had first signs of pitting after 4 weeks. This proves that mixed species biofilm had most detrimental effect on SS in terms of induction of pitting corrosion, and SS 304 proved to be less corrosion resistant as compared to SS 316. Pits observed on unpolished surfaces were in the form of large craters, which were very widely distributed. These pits also had pinhole like structures inside the craters. Pit morphology observed on unpolished surfaces of… Advisors/Committee Members: Sanjeev Anand.

Subjects/Keywords: Dairy Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Gupta, S. (2015). Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1846

Chicago Manual of Style (16^th Edition):

Gupta, Somil. “Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.” 2015. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1846.

MLA Handbook (7^th Edition):

Gupta, Somil. “Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316.” 2015. Web. 27 Feb 2021.

Vancouver:

Gupta S. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. [Internet] [Masters thesis]. South Dakota State University; 2015. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1846.

Council of Science Editors:

Gupta S. Studies Related to Microbially Induced Corrosion of Stainless Steel 304 and 316. [Masters Thesis]. South Dakota State University; 2015. Available from: https://openprairie.sdstate.edu/etd/1846

12. Weich, William Douglas. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.

Degree: PhD, Dairy Science, 2015, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1872

► Three animal feeding studies were conducted with the aim of identifying applicable feeding strategies that will improve nitrogen (N) usage on farm by removing… (more)

▼ Three animal feeding studies were conducted with the aim of identifying applicable feeding strategies that will improve nitrogen (N) usage on farm by removing excess protein supplying non-essential amino acids (NEAA), and optimize milking performance of lactating dairy cows through utilization of rumen-protect amino acid (RPAA) products and selection of high-quality rumen-undegradable protein (RUP) sources. Study 1 utilized 16 Holstein dairy cows in a Latin Square design with 28 d periods. Objectives were to evaluate efficacy of low-crude protein (CP) treatment diets formulated with blood meal (LPBM) or rumen-protected lysine (LYS) (LPRPL) as supplemental LYS sources. High-LYS, low-CP diets were compared with a high-LYS, high-CP formulated with soy proteins (HPHL), and a low-LYS, low-CP diet (LPLL). Inclusion of blood meal may have led to decreased dry matter intake (DMI) by LPBM; however, reasons for decreased DMI measured from LPRPL remain unclear. Lower DMI from LPBM did not limit milk production. Supplemental LYS only benefited milk protein content when dietary CP was high; however, low-CP diets, LPBM and LPRPL, had improved feed efficiency compared with HPHL, resulting from similar energycorrected milk (ECM) yields and lower DMI. Results suggest that low CP diets balanced for metabolizable protein (MP) LYS can sustain similar production compared with higher CP diets. Improved performance from LPLL suggests the least amount of MP LYS was sufficient for cows at this stage and amount of production. Study 2 sought to identify production differences among cows fed a common CP-deficient basal diet supplemented with: no additional rumen-protected amino acids (AA) (CON), encapsulated methionine (MET) to supply 10 additional grams of MP MET (EM), sprayfreeze MET to supply 10 additional grams of MP MET (SFM), or spray-freeze MET and rumen-protected histidine (HIS) (SFMH) to supply 10 additional grams of MP MET and HIS. The study design was a randomized complete-block design utilizing 44 dairy cows. Cows adapted to the basal diet for 10 d before undergoing a 28 d rumen-protected AA supplementation and data collection period. Amino acid supplementation resulted in similar milk production among treatments; however, milk fat percent and yield were both significantly greater (P < 0.05) for CON compared with EM and SFM. Increasing MP MET supply from 1.9 to 2.3% of total MP through dosage of rumen-protected MET, whether in encapsulated or spray-freeze form, to a low-CP diet had no beneficial effects on lactation performance. Additionally, added rumen-protected HIS increased MP HIS to 2.9% of total MP, compared with 2.5%, but did not increase lactation performance above EM and SFM. Increased DMI above predicted values led to greater CP intakes than expected and positive MP balances for each treatment. This, coupled with current stage of lactation and performance, may contribute to the lack of response to additional MP MET or HIS. Study 3 evaluated metabolic health and production parameters from thirty-one dairy cows fed… Advisors/Committee Members: David Casper.

Subjects/Keywords: Dairy Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Weich, W. D. (2015). Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. (Doctoral Dissertation). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1872

Chicago Manual of Style (16^th Edition):

Weich, William Douglas. “Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.” 2015. Doctoral Dissertation, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1872.

MLA Handbook (7^th Edition):

Weich, William Douglas. “Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources.” 2015. Web. 27 Feb 2021.

Vancouver:

Weich WD. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. [Internet] [Doctoral dissertation]. South Dakota State University; 2015. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1872.

Council of Science Editors:

Weich WD. Improving Nitrogen Utilization Through Amino Acid Supplementation and Optimizing Dietary Protein Sources. [Doctoral Dissertation]. South Dakota State University; 2015. Available from: https://openprairie.sdstate.edu/etd/1872

13. Acharya, Ishwary Prasad. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.

Degree: MS, Dairy Science, 2012, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1609

► A study was conducted to determine the response of feeding two different crude protein (CP) concentrations (15% and 17%) and sources [ canola meal… (more)

▼ A study was conducted to determine the response of feeding two different crude protein (CP) concentrations (15% and 17%) and sources [ canola meal (CM) and h-ighprotein dried distillers grain (HPDDG)] on dry matter intake, milk production and composition, blood and ruminal parameters of high producing dairy cows. Sixteen Holstein cows (12 multiparous and 4 primiparous) with 90 ± 26 days in milk (DIM) were used in a replicated 4 x 4 Latin square with a 2 x 2 factorial arrangements of treatments. Cows were blocked by parity, production and DIM. Feeding periods were 4 wks long and data were collected during wk 3 and 4 of each period. Diets were formulated with 15% CP with CM (15CM), 15% CP with HPDDG (l 5DG), 17% CP with CM (17CM) and 17% CP with HPDDG (l 7DG). All diets contained 55% forage (50% alfalfa hay and 50% com silage) and 45% concentrate and approximately 4.1 % ether extract. Dry matter intake was different (P = 0.03) between concentrations (24.6 vs. 25.9 kg/d for 15 and 17% CP, respectively), but similar between sources of dietary protein. Milk yield was greater (P = 0.002) for cows fed 17% CP (34.0 vs. 36.4 kg/d), but similar between sources. Milk fat percentage was greater (P = 0.02) for cows fed 17% CP (3.14) compared to 15% CP (2.97) but similar between sources. Somatic cell count and lactose percentage were similar between dietary prot~in concentrations, but different (P<0.05) between sources. Milk urea nitrogen concentration was greater (P<0.00 I) for cows fed 17% CP and HPDDG (P = 0.005). Fat-corrected milk feed efficiency (1.18 vs. 1.25) and energy-corrected milk feed efficiency (1.30 vs. 1.37) were greater in cows fed 17% CP (P<0.05) than 15% CP, but similar (P>0.05) between sources. Average initial body weight (679.7kg) and body condition score (3.01) for the experiment were not affected (P>0.05) by the treatments (687.3 kg and 3.12). Concentration of blood urea nitrogen (BUN) from coccygeal artery, subcutaneous abdominal vein and their differences was higher (P < 0.01) for cows fed 17% CP diets than the 15% CP diets, but similar between CM and HPDDG. Total essential amino acid (EAA) concentrations of plasma from coccygeal artery, subcutaneous abdominal vein and their differences were higher (P<0.01) for cows fed 17% CP diets compared to 15% CP diets, but similar for CM and HPDDG. Mammary gland extraction efficiency of EAA indicated that Met was the first limiting AA for CM based diets followed by Lys, Arg, and Phe, while Lys was first limiting for HPDDG based diets followed by Met, Arg, and Phe. Ammonia and volatile fatty acid (VFA) concentrations in the rumen were not affected by experimental diets. This study demonstrated that use of CM or HPDDG for the lactating dairy cows had similar effects on milk production and the composition, but the CP concentrations had a greater impact on milk production and milk composition. The order of limiting AA for milk production can be altered by the types of protein sources used in the ration. Advisors/Committee Members: David J. Schingoethe.

Subjects/Keywords: Dairy Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Acharya, I. P. (2012). Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1609

Chicago Manual of Style (16^th Edition):

Acharya, Ishwary Prasad. “Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.” 2012. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1609.

MLA Handbook (7^th Edition):

Acharya, Ishwary Prasad. “Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows.” 2012. Web. 27 Feb 2021.

Vancouver:

Acharya IP. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1609.

Council of Science Editors:

Acharya IP. Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows. [Masters Thesis]. South Dakota State University; 2012. Available from: https://openprairie.sdstate.edu/etd/1609

14. Mohan, Maneesha S. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1488

► Conjugated linoleic acid (CLA) is a fatty acid that provides a number of health benefits to humans. In our previous research, a CLA-producing starter… (more)

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Mohan, M. S. (2011). Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1488

Chicago Manual of Style (16^th Edition):

Mohan, Maneesha S. “Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1488.

MLA Handbook (7^th Edition):

Mohan, Maneesha S. “Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture.” 2011. Web. 27 Feb 2021.

Vancouver:

Mohan MS. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1488.

Council of Science Editors:

Mohan MS. Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1488

15. Janevski, Oliver. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1487

► The objective of this work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To… (more)

▼ The objective of this work was to utilize salt whey in making process cheese food (PCF) from young (3 week old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was utilized. Since salt reduction causes undesirable physicochemical changes during extended cheese ripening, young Cheddar was used in making process cheese. In the first study, an exopolysaccharides (EPS) producing culture (JFR) was used to reduce rigidity and improve meltability of young Cheddar cheese. A non-BPS-producing culture (DVS) was applied in making control cheese. To obtain similar composition in the EPS - positive and negative Cheddar cheeses, the making protocol was modified in the later cheese to increase its moisture level. Three week old Cheddar cheese was shredded and stored frozen until used for PCF manufacture. Composition of Cheddar cheese was determined and used to formulate the corresponding PCF (EPS+ PCF and EPS- PCF). The utilization of low salt Cheddar cheese allowed up to 13% of salt whey containing 9.1 % salt to be used in process cheese making. The preblend was mixed in the Rapid Visco Analyzer (RV A) at 1000 rpm, heated at 95°C for 3 minutes, and process cheese was transferred into copper cylinders, sealed and kept at 4°C. Process cheese foods contained 43.28% moisture, 23.7% fat, 18.9% protein and 2% salt. No difference in composition was seen between the BPS positive and negative process cheeses (P>0.05).The texture profile analysis showed that BPS+ PCF was softer, and less gummy and chewy (P≤0.05) than BPS- PCF. The end apparent viscosity and meltability in BPS+ PCF were higher (P≤0.05) than those in BPSPCF, whereas the emulsification time was shorter (P≤0.05) in the former cheese. In the second study, same non-BPS-producing culture (DYS) was used in making control cheese. In addition, three different treatments were employed: BPS+ Cheddar cheese made from milk pasteurized after addition of the bulk BPS-containing culture, BPS+HCl-Cheddar cheese made from milk containing homogenized pasteurized cream and skim milk pasteurized after the addition of bulk BPS-containing culture; and BPS+HC2-Cheddar cheese made from milk containing homogenized cream and skim milk pasteurized together after addition of the bulk BPS-containing culture. These cheeses were used in the manufacture of the following processing cheeses respectively: BPSPCF, BPS+ PCF, BPS+HCl - PCF, and BPS+HC2 - PCF. Results showed that EPS+HCl - PCF was the softest, and least gummy and chewy (P≤0.05) among all cheeses. EPS+ PCF had the highest end apparent viscosity while EPS+HC2 - PCF had the shortest emulsification time (P≤0.05). In conclusion, process cheese, containing up to 13% salt whey, with improved textural and melting properties could be made from young BPS-positive Cheddar cheese. Exopolysaccharides can be successfully used as an ingredient to improve textural and functional properties of cheese. Advisors/Committee Members: Ashraf Hassan, Lloyd Metzger.

Subjects/Keywords: Dairy Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Janevski, O. (2011). Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1487

Chicago Manual of Style (16^th Edition):

Janevski, Oliver. “Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1487.

MLA Handbook (7^th Edition):

Janevski, Oliver. “Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides.” 2011. Web. 27 Feb 2021.

Vancouver:

Janevski O. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1487.

Council of Science Editors:

Janevski O. Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1487

16. Khanal, Som N. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.

Degree: MS, Dairy Science, 2012, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1617

► Thermoduric sporeformers and spores survive thermal treatment of milk and cause spoilages of dairy produces. Several non-thermal, thermal, or combined techniques have been studied… (more)

▼ Thermoduric sporeformers and spores survive thermal treatment of milk and cause spoilages of dairy produces. Several non-thermal, thermal, or combined techniques have been studied to inactivate bacterial spores, but none of them are completely effective. Low frequency ultrasonication, has been known to produce intense cavitation that inactivates bacterial cells by disintegrating them. In the present investigation, ultrasonication was evaluated as a nonthermal processing technique to inactivate sporeformers and spores in milk. Vegetative cells of Bacillus coagulans (ATCC® 12245), Anoxybacillus flavithermus (DSM 2641 ), B. sporothermodurans (DSM 10599), B. licheniformis (ATCC® 6634), and Geobacillus stearothermophilus (ATCC® 15952) were studied for their survivability during batch pasteurization (63°C for 30 min) of spiked skim and whole milk samples. Experiments were also conducted to study the role of ultrasonication in induction of spore germination. Vegetative cells of Bacillus coagulans (ATCC® 12245), and Anoxybacillus flavithermus (DSM 2641) were found to survive pasteurization treatment in both skim and whole milk samples. On the other hand, B. licheniformis, B. sporothermodurans, and G. stearothermophilus were inactivated by pasteurization. Sporulation studies revealed that Bacillus coagulans (ATCC® 12245), B. licheniformis (A TCC® 6634), and Geobacillus stearothermophilus (ATCC® 15952) produced spores during incubation in agar plated for 1 to 2 weeks. On the other hand, Bacillus sporothermodurans (DSM 10599) and B. coagulans (ATCC® 7050) did not sporulate under the laboratory conditions. Ultrasonication at 80% amplitude for 10 minutes was observed as the most effective treatment against the thermoduric vegetative cells, as well as, spores. This treatment inactivated the vegetative cells of B. coagulans, A.jlavithermus and B. sporothermodurans in skim milk by 4.53 , 4.26, and 3.61 log cycles, respectively. Process of pasteurization (63°C/30min) after ultrasonication completely eliminated about log 6 cfu /mL (99.9999%) of these cells in skim milk. Similar ultrasonication treatment resulted in a maximum of 35.63, 33.23, and 48.96 % inactivation of the spores of B. coagulans, B. licheniformis and G. stearothermophilus, respectively. It was possible to enhance the spore inactivation to 50.39%, 37.88%, and 65.74 %, respectively, by combining pasteurization with ultrasonication. Combination of ultrasonication and higher heat treatment (80°C for 1 min) further enhanced the inactivation of G. stearothermophilus spores by 75. 32%. Significantly higher (P < 0.05) percentage of spores was inactivated by the combined treatments. Ultrasonication also showed induction of spore germination as evident by higher thermal inactivation of ultrasonicated spores after incubation. As visualized under the scanning electron microscope, vegetative cells of sporeformers were physically disintegrated after ultrasonication. On the other hand, virtually no changes were observed in the morphology of spores after either ultrasonication or… Advisors/Committee Members: Sanjeev K. Anand.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Khanal, S. N. (2012). A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1617

Chicago Manual of Style (16^th Edition):

Khanal, Som N. “A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.” 2012. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1617.

MLA Handbook (7^th Edition):

Khanal, Som N. “A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk.” 2012. Web. 27 Feb 2021.

Vancouver:

Khanal SN. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1617.

Council of Science Editors:

Khanal SN. A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk. [Masters Thesis]. South Dakota State University; 2012. Available from: https://openprairie.sdstate.edu/etd/1617

17. Avadhanula, Mallika. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1531

► Reverse Osmosis (RO) membranes are increasingly being used throughout the U.S. in the whey processing industry. Membrane fouling has been identified to be a… (more)

▼ Reverse Osmosis (RO) membranes are increasingly being used throughout the U.S. in the whey processing industry. Membrane fouling has been identified to be a major operational hurdle in the membrane processing of whey. In addition to the deposition of organic matter, bacterial biofilms may also act as membrane fouling agents. The present investigation was conducted to study the development of bacterial biofilms on spiral wound, reverse osmosis (RO) whey concentration membranes employing both cultural and microscopic techniques. In order to standardize the sampling techniques, initial studies were conducted on three RO membranes (2, 4, and 6 months old) by slicing them into 3 parts: feed, middle, and rear. Each part was further divided into outer, middle, and inner layers. The membrane part/layer analysis for viable counts revealed that the biofilm distribution was non-uniform across the membranes. This study helped to conclude that random sampling would be an appropriate way to study the biofilm formation on membranes. Studies were extended to evaluate the biofilm formations on membranes that were 2, 4, 6, 8, 10, 12, and 14 months old. Swab samples were taken from 5 randomly selected membrane pieces from each cartridge, and analyzed for different types of bacteria such as: total plate counts and aerobic spore formers, Lactobacillus spp., Lactococcus spp. , Coliforms and Escherichia coli, Staphylococcus aureus , Pseudomonas spp., and β hemolytic colonies by using selective agars. The final results were presented as log cfu/cm2 The total plate counts on 2 month to 14 months old membranes were observed to be variable, and did not lead to any specific pattern. However, the results confirmed the presence of the multispecies bacterial biofilms on these membranes. The identified bacterial species were: Enterococcus, Staphylococcus, Micrococcus, Streptomyces 1 Corynebacterium , Bacillus , Klebsiella, Aeromonas , Pseudomonas , Escherichia coli, Streptococcus, and Chryseobacterium. On the other hand, swab samples on unused membrane did not show any microbial counts except one or two colonies on few samples. This proves that new membranes are not a significant source of contamination. Fluorescence microscopic studies revealed both live and dead cells as constituents of the biofilm matrices, and showed the presence and non-uniform distribution of EPS on all tested membranes. The scanning electron microscopic (SEM) of new membrane revealed almost no bacterial contaminants. In case of used membranes, the SEM observations revealed the formation of different biofilm structures demonstrating the fact that it is possible for the same membrane to carry biofilm matrices of different stages. Feed whey and whey retentate samples were collected at Oh and 21h of a typical whey concentration cycle. In addition, the CIP final rinse water was collected after the regular CIP. Bacteria were found to in the feed tank during a typical 21 h whey concentration cycle. On an average, 1 log count increase was observed for different organisms… Advisors/Committee Members: Sanjeev K. Anand.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Avadhanula, M. (2011). Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1531

Chicago Manual of Style (16^th Edition):

Avadhanula, Mallika. “Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1531.

MLA Handbook (7^th Edition):

Avadhanula, Mallika. “Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes.” 2011. Web. 27 Feb 2021.

Vancouver:

Avadhanula M. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1531.

Council of Science Editors:

Avadhanula M. Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1531

18. Shah, Kartik. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.

Degree: MS, Dairy Science, 2014, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1618

► Nonfat yogurt is a popular fermented product available in various forms. In the US, the Code of Federal Regulations (CFR) requires >8.25% milk solids… (more)

▼ Nonfat yogurt is a popular fermented product available in various forms. In the US, the Code of Federal Regulations (CFR) requires >8.25% milk solids in the yogurt base. NDM is a common ingredient utilized to provide milk solids in yogurt produced in the US. However, in International markets, Skim Milk Powder (SMP), Milk Protein Concentrate (MPC), and De-Proteinized Whey (DPW) are also utilized in yogurt formulations. The protein content, Total Solids (TS), source of milk protein, and seasonal variation in yogurt formulations may have an impact on the functionality of yogurt. Additionally, physicochemical changes during storage of powders can result in variation of the functional properties of powders as well as of the product in which they are used. The first objective of this study was to evaluate the effects of Milk Solids Not Fat (MSNF) based fortification of yogurt formulations with various milk powders (SMP, NDM, MPC40, and MPC70) on the functionality of nonfat stirred yogurts. Required amounts of powder were added to produce yogurts containing 8.5% MSNF. The second objective of this study was to evaluate the effects of storage of various milk powders (SMP, NFDM, MPC40, and MPC70) on their functional properties and on the functionality of nonfat yogurts at three different protein and TS levels. Three different lots of SMP, NDM, MPC40 and MPC70 were collected from US manufacturers and each lot was divided into 3 portions. A portion was analyzed after 3, 9, and 15 months of storage at 25°C. At each storage time, yogurt formulations with %protein/%TS of 4/12.5, 4.5/13.5 and 505.5 were produced from each lot of SMP, NDM, MPC40, and MPC70. The third objective of this study was to evaluate the effects of seasonal variation of powder manufacture (SMP and NDM) on their functional properties and on the functionality of nonfat yogurt at three different %protein/% TS ratios ( 4/12.5, 4.5/13.5 and 5/15.5). Skim milk powder and NDM were collected from US manufacturers during summer (May'09 - August'09) and winter (Nov'09- Feb' 10) season for yogurt manufacture. A Rapid Visco Analyzer (RVA) method was utilized to produce yogurt for all objectives. At each storage time, yogurt formulations with three different · %protein/%TS (4/12.5, 4.5/13.5 and 5/15.5) were produced from each lot of SMP, NDM, MPC40, and MPC70. Varying amount of DPW was included to standardize the protein and TS content. Functional properties such as solubility, Emulsification Ability Index (EAI), foaming, and hydrophobicity of each powder lot was evaluated at 3, 9, and l 5months of storage. The data were analyzed by split plot design using PROC Mixed in SAS. Functional properties of yogurts (standardized at 8.5% MSNF) improved with an increase in the protein content in the formulation. Powders storage time did not have a significant effect (p>0.05) on the functional properties of yogurts fortified with NDM, MPC40, and MPC70 at all protein/TS ratio (protein:TS). Viscosity of both MPC40 and MPC70 yogurts was significantly (p<0.05) lower than SMP and NDM… Advisors/Committee Members: Lloyd E. Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Shah, K. (2014). Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1618

Chicago Manual of Style (16^th Edition):

Shah, Kartik. “Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.” 2014. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1618.

MLA Handbook (7^th Edition):

Shah, Kartik. “Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt.” 2014. Web. 27 Feb 2021.

Vancouver:

Shah K. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1618.

Council of Science Editors:

Shah K. Impact of Protein Content, Total Solids, Protein Source, and Storage Time on the Functionality of Nonfat Stirred Yogurt. [Masters Thesis]. South Dakota State University; 2014. Available from: https://openprairie.sdstate.edu/etd/1618

19. Ichinomiya, Akimoto. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.

Degree: MS, Dairy Science, 2014, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1560

► This study was performed to isolate nisin–producing Lactcoccus lactis subsp. lactis from raw milk, to evaluate their antimicrobial activity against food spoilage organisms and… (more)

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Ichinomiya, A. (2014). Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1560

Chicago Manual of Style (16^th Edition):

Ichinomiya, Akimoto. “Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.” 2014. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1560.

MLA Handbook (7^th Edition):

Ichinomiya, Akimoto. “Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk.” 2014. Web. 27 Feb 2021.

Vancouver:

Ichinomiya A. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1560.

Council of Science Editors:

Ichinomiya A. Development and Optimization of a Food-Grade Antimicrobial by Lactic Acid Bacteria Isolated from Raw Milk. [Masters Thesis]. South Dakota State University; 2014. Available from: https://openprairie.sdstate.edu/etd/1560

20. Albrecht, Jacob John. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).

Degree: MS, Dairy Science, 2012, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1527

► The objective of this study was to examine the effects of replacing com and soybean meal with field peas (Pisum sativum L.) in lactating… (more)

▼ The objective of this study was to examine the effects of replacing com and soybean meal with field peas (Pisum sativum L.) in lactating dairy cow diets on milk production, dry matter intake and ruminal characteristics. The experiment used 16 lactating Holstein dairy cows (nine primiparous and seven multiparous) in a 4 x 4 Latin square design with 28 d periods. Cows were blocked into squares by parity, current milk production, and DIM, where one square consisted of 4 ruminally canulated cows (three multiparous and one primiparous). Cows averaged 122±47 DIM, 35.4±6.7 kg/d of milk, and weighed 645±82 kg at start of the experiment. Treatment diets were formulated to contain 17% crude protein, 32% neutral detergent fiber, 21 % acid detergent fiber, and 5% ether extract for a cow producing 43 kg/d of milk with 3.70% fat and 3.00% protein. All diets contained 37.6% com silage, 12.6% alfalfa hay, and 49.8% concentrate with com and soybean meal being replaced by peas at 0 (FPO), 12 (FP12), 24 (FP24) and 36% (FP36) (DM basis) inclusion in the diet. No changes in body weight or body condition score were observed. With increasing inclusion rate of peas in the diet dry matter intake, milk yield, milk protein percent, milk fat yield, milk protein yield, and energy-corrected milk linearly (P < 0.05) decreased, while milk urea nitrogen increased linearly. Feed efficiency responded quadratically to increased inclusion of peas. In the milk, total antioxidant capacity tended (P= 0.06) to linearly increase with the inclusion of peas. On an as-is fed basis, milk true protein, casein, and whey protein decreased linearly with the inclusion of peas. Rumen pH had a quadratic response to increasing inclusion of peas while rumen ammonia-N had a cubic response. Total volatile fatty acid had a quadratic response with FP24 being the greatest. Propionate and butyrate had cubic responses to increasing inclusion of FP. Acetate, valerate, iso-valerate, and acetate to propionate ratio all had cubic responses to increasing pea inclusion. !so-butyrate had a quadratic response. The predicted DMI for NRC was about 2 kg greater (24.2 vs. 22.1 kg/d) than for AMTS across all diets with the actual DMI being 23 .6 kg/d. Both the NRC and AMTS had diet CP increasing from 16.5 to 17.3% as FP inclusion increased, similar to the actual CP of the diets fed during the experiment. Both NRC and AMTS had diet RDP increasing as FP inclusion increased, but with NRC at an increasing rate. The NRC model increased (P < 0.001) from 9.9 to 13.2% while AMTS increased from 9.2 to 10.3% DM basis. In conclusion, the results of this experiment demonstrated that replacing com and soybean meal with increasing inclusion of field peas linearly decreased milk production and milk composition. Because the rumen protein degradability of field peas is greater than soybean, protein utilization of diets with increasing concentrations of FP was reduced resulting in lower milk production and milk protein percent. Advisors/Committee Members: Kenneth Kalschuer.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Albrecht, J. J. (2012). Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1527

Chicago Manual of Style (16^th Edition):

Albrecht, Jacob John. “Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).” 2012. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1527.

MLA Handbook (7^th Edition):

Albrecht, Jacob John. “Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum).” 2012. Web. 27 Feb 2021.

Vancouver:

Albrecht JJ. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1527.

Council of Science Editors:

Albrecht JJ. Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum). [Masters Thesis]. South Dakota State University; 2012. Available from: https://openprairie.sdstate.edu/etd/1527

21. Strayer, Brittney. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.

Degree: MS, Dairy Science, 2014, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1595

► In recent years, it has become more expensive to develop the young dairy heifer because there is a huge demand from the human market… (more)

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Strayer, B. (2014). Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1595

Chicago Manual of Style (16^th Edition):

Strayer, Brittney. “Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.” 2014. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1595.

MLA Handbook (7^th Edition):

Strayer, Brittney. “Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves.” 2014. Web. 27 Feb 2021.

Vancouver:

Strayer B. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1595.

Council of Science Editors:

Strayer B. Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves. [Masters Thesis]. South Dakota State University; 2014. Available from: https://openprairie.sdstate.edu/etd/1595

22. Kommineni, Anil. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1478

► Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and… (more)

▼ Excess consumption of fat and sodium are considered potential health threats. Process cheese (PC) is one of the major sources of dietary fat and sodium. In order to reduce the amount of dietary fat and sodium in PC, the current study focused on improving the quality of low fat and reduced sodium PC's. Reducing the fat and sodium content of PC typically results in poor functional and sensory characteristics. The first objective of the present study was to develop a low fat PC with improved functional properties using xylitol as a fat replacer. Three different low fat PC formulations were prepared with 0, 2, and 4% xylitol. All three PC formulations were formulated to contain 5% fat. Each treatment was manufactured in triplicate. Rheological characteristics including elastic modulus (G'), viscous modulus (G") and temperature at Tanδ = l were determined using dynamic stress rheometry (DSR). The hardness of the samples was determined with texture profile analysis (TP A). The elastic (G') and viscous (G") moduli results obtained with DSR showed a significant difference between the control and xylitol containing treatments in the temperature range of 30 to 80°C. The meltability index temperature was not significantly different (P > 0.05) between the three treatments. Texture Profile Analysis (TPA) demonstrated that the addition of xylitol significantly decreased (P < 0.05) the hardness of low fat PC. On the basis of TPA and DSR data obtained in this study, it was determined that xylitol addition improves the functional properties of low fat PC. The second objective of the present study was to develop an acceptable quality full fat (FF), reduced fat (RF), and low fat (LF) PC formulations with 50% reduced sodium content. In order to manufacture a 50% reduced sodium PC with in each of the three fat categories (FF, RF, and LF), the current study approached a step by step sodium reduction method. Initially the salt content of the PC formulations was reduced-until significant sensory differences were identified within each fat category. Subsequently, commercially available salt substitutes (SOLO^®, NeutralFres®, Dsalt, Nutek: 14500 and Nutek: 14510), bitterness blockers (Metallic Blocker-I, Metallic Blocker-2, caramel solution, sucrose, sodium gluconate) and use of potassium citrate as an emulsifying salt were evaluated in 50% reduced sodium formulations. A triangle test was used.to determine if there was a significant difference in sensory characteristics between the control PC (1540 mg Na/I00g) and 50% reduced sodium PC at all three fat levels. The full fat reduced sodium (FFRS) and reduced fat reduced sodium (RFRS) formulations containing NuTek-14510 and sodium gluconate were not significantly different (P>0.05) from their respective control PC. However, the low-fat- reduced-sodium (LFRS) formulation containing Nutek-14510, xylitol, and sodium gluconate was significantly different (P Advisors/Committee Members: Lloyd E. Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Kommineni, A. (2011). Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1478

Chicago Manual of Style (16^th Edition):

Kommineni, Anil. “Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1478.

MLA Handbook (7^th Edition):

Kommineni, Anil. “Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium.” 2011. Web. 27 Feb 2021.

Vancouver:

Kommineni A. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1478.

Council of Science Editors:

Kommineni A. Manufacture of Low Fat Process Cheese with Improved Functional Properties and Manufacture of Full Fat, Reduced Fat and Low Fat Process Cheese with 50% Reduced Sodium. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1478

23. Sabbia, Javier Andres. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1506

► The objective of this study was to examine the effects of DEMP (All tech, Nicholasville, KY) in substitution for soybean meal on milk production,… (more)

▼ The objective of this study was to examine the effects of DEMP (All tech, Nicholasville, KY) in substitution for soybean meal on milk production, dry matter intake, rumen, and blood parameters of high producing dairy cows. Sixteen Holstein cows (twelve multiparous and four primiparous) with 93 ± 37 DIM were used in a 4 x 4 Latin square design with four 28 d periods. Cows were blocked by parity and production, with one square consisting of 4 animals fitted with rumen-cannulas. Basal diets were formulated for 16.1 % crude protein and 1.56 Meal NE_L/kg and contained 40% corn silage, 20% alfalfa hay, and 40% concentrate mix. During each period, cows were fed one of 4 treatments: control (0 g/hd/d DEMP), 300 (300 g/hd/d DEMP), 600 (600 g/hd/d DEMP), and 900 (900 g/hd/d DEMP). Customized soybean meal (44% CP) was replaced by DEMP to attain iso-nitrogenous and iso-energetic diets. Dry mater intake showed a cubic effect, with treatments 3 00 and 900 showing the highest intake. Milk production was not affected by DEMP, whereas there was a trend for a quadratic response with 4% fat corrected milk and energy corrected milk. Mid and long-chain fatty acid concentrations increased quadratically which elicited similar effects on butterfat concentration and yield. Total solids percentage and yield, and milk urea nitrogen also showed a quadratic effect as DEMP in the diet increased. There were no effects on feed efficiency, or on milk protein and lactose percentage or yield. Non-esterified fatty acids concentration in blood ~id not differ between treatments, meanwhile, β-hydroxybutyrate and blood glucose increased linearly as DEMP in the diet increased. Dietary treatments had no effect on pH and on most ruminal volatile fatty acids concentrations, with the exception of isovalerate which decreased linearly. Rumen ammonia concentration decreased linearly meanwhile free amino acids, total amino acids nitrogen, and soluble proteins weighing more than 10 kilo Dalton (kDa) on rumen N fractionation showed a cubic response. There was a quadratic response in oligopeptides that weighed between 3 and 10 kDa, and peptides under 3 kDa when expressed as percentages of total amino acids and total nitrogen. There was a cubic effect on body weight, but no differences in body condition scores between treatments. It was concluded that the substitution of soybean meal with DEMP can improve milk and total solids production in high producing dairy cows consuming high forage diets. Advisors/Committee Members: Kenneth Kalscheur.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Sabbia, J. A. (2011). Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1506

Chicago Manual of Style (16^th Edition):

Sabbia, Javier Andres. “Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1506.

MLA Handbook (7^th Edition):

Sabbia, Javier Andres. “Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets.” 2011. Web. 27 Feb 2021.

Vancouver:

Sabbia JA. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1506.

Council of Science Editors:

Sabbia JA. Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1506

24. Bruns, Heidi R. Steam-Flaked Soybeans in Dairy Cattle Diets.

Degree: MS, Dairy Science, 2011, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1536

► There are many forms of soybeans available and fed within the livestock industry including: raw soybeans, extruded soybeans, roasted soybeans, steam-flaked soybeans and several… (more)

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Bruns, H. R. (2011). Steam-Flaked Soybeans in Dairy Cattle Diets. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1536

Chicago Manual of Style (16^th Edition):

Bruns, Heidi R. “Steam-Flaked Soybeans in Dairy Cattle Diets.” 2011. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1536.

MLA Handbook (7^th Edition):

Bruns, Heidi R. “Steam-Flaked Soybeans in Dairy Cattle Diets.” 2011. Web. 27 Feb 2021.

Vancouver:

Bruns HR. Steam-Flaked Soybeans in Dairy Cattle Diets. [Internet] [Masters thesis]. South Dakota State University; 2011. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1536.

Council of Science Editors:

Bruns HR. Steam-Flaked Soybeans in Dairy Cattle Diets. [Masters Thesis]. South Dakota State University; 2011. Available from: https://openprairie.sdstate.edu/etd/1536

25. Singh, Diwakar. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.

Degree: MS, Dairy Science, 2012, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1502

► Membrane fouling is a major operational problem that leads to reduced membrane performance and premature replacement of membranes. Bacterial biofilms developed on reverse osmosis… (more)

▼ Membrane fouling is a major operational problem that leads to reduced membrane performance and premature replacement of membranes. Bacterial biofilms developed on reverse osmosis membranes cause severe flux decline during whey process1ng. Our previous studies provided clear evidence of mixed species biofilms on the membranes obtained from a commercial whey processing plant. Presence of resistant microflora such as Bacillus, Escherichia coli, Klebsiella, Enterococcus, Streptococcus, Staphylococcus, Micrococcus, Aeromonas, Corynebacterium, and Pseudomonas species was established. The present investigation was thus undertaken to evaluate a typical CIP protocol against membrane biofilm isolates in planktonic and embedded states. The CIP protocol tested against the constitutive microflora of membrane biofilms included six treatment steps based on; alkali, surfactant, acid, enzyme, a second surfactant, and a weekly sanitizer application. Single and mixed species biofilms developed under in vitro static and dynamic conditions were treated with individual steps of existing CIP protocol. The results obtained from the chemical treatments against 24h old biofilms confirmed the higher effectiveness of acid treatment against biofilm embedded cells amongst all the CIP chemicals. Bacillus isolates showed the highest resistance in planktonic, as well as, biofilm embedded states. Among all the five isolates of Bacillus, isolate (5.10.3) of 10 mo. old consortium was identified as the most resistant. Studies based on the application of sequential CIP protocol against all the consortia indicated survivors even after the complete cleaning process including the sanitizer treatment step. This study thus helped to conclude that the existing CIP protocol was not effective to completely remove biofilms developed on the membrane surface. The study aimed to remove membrane biofilms by developing improved cleaning strategies, especially the enzyme cleaning step. β-galactosidase enzyme was observed to be the most effective under static and dynamic conditions. In addition, a .Protease and a Lipase were also observed to be effective against biofilms developed using the most resistant Bacillus isolate (5.10.3). Studies related to the CIP modifications using β-galactosidase enzyme (CIP-1) revealed lower efficacy as compared to the existing CIP protocol against single and mixed species biofilms. Similarly, the surfactant replacement trials using Span 85, and Tween 85 also did not result in any improvements in the existing CIP protocol. The second approach (CIP-2) by modifying the cleaning conditions (pH and time) concluded better biofilm removal as compared to the existing CIP protocol. Similarly, combination of protease, lipase, and β-galactosidase enzymes and the modified cleaning conditions used as the third approach (CIP-3) indicated higher log reductions against single and mixed species biofilms as compared to the CIP-1 and CIP-2 treatments. Advisors/Committee Members: Sanjeev K. Anand.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Singh, D. (2012). Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1502

Chicago Manual of Style (16^th Edition):

Singh, Diwakar. “Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.” 2012. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1502.

MLA Handbook (7^th Edition):

Singh, Diwakar. “Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes.” 2012. Web. 27 Feb 2021.

Vancouver:

Singh D. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. [Internet] [Masters thesis]. South Dakota State University; 2012. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1502.

Council of Science Editors:

Singh D. Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes. [Masters Thesis]. South Dakota State University; 2012. Available from: https://openprairie.sdstate.edu/etd/1502

26. Smith, Megan Lillis. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.

Degree: MS, Dairy Science, 2013, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1640

► The objective of the first study was to measure physiological and production responses, and milk production efficiency of lactating dairy cows when fed diets… (more)

▼ The objective of the first study was to measure physiological and production responses, and milk production efficiency of lactating dairy cows when fed diets containing high (HiLA) or low (LoLA) amounts of linoleic acid (LA) provided by dried distillers grains with solubles and high (Hpef) or low (Lpef) physically effective neutral detergent fiber (peNDF) provided by alfalfa hay or alfalfa pellets. All diets (in Period 2 only) were then fed with or without the addition of Monensin (MON). Sixty four lactating Holstein dairy cows (65 - 250 DIM) were used in a 12-week randomized complete block design consisting of a Covariate Period (weeks -3 to 0), Period 1 (weeks 1-4), and Period 2 (weeks 5-10). During the Covariate Period, all cows received a common diet. In Period 1, cows were blocked according to parity, milk production, days in milk and were randomly assigned to one of four diets: 1) low linoleic acid, high pef (LoLA-Hpef); 2) low linoleic acid, low pef (LoLA-Lpef); 3) high linoleic acid, high pef (HiLA-Hpef); and 4) high linoleic acid, low pef (HiLA-Lpef) in a 2 × 2 factorial arrangement of treatments. In Period 2, half of the cows on each diet in Period 1 were randomly assigned to be fed MON resulting in a 2 × 2 × 2 factorial arrangement of treatments. Diets in Period 2 containing MON were formulated to contain approximately 22 g/ton of Monensin (Rumensin®,Elanco Animal Health, Greenfield, IN). All diets were formulated for a 50:50 forage to concentrate ratio and a 25:75 hay to corn silage ratio. Cows fed the HiLA diets tended to increase milk yield and milk protein yield but had less milk fat percentage and yield than did cows fed LoLA diets. Cows fed diets with Lpef lowered milk fat percentage and yields, but did not affect other production measures. The addition of MON had no effect on intake, milk yield or milk composition with the exception of a lower lactose percentage. There was a tendency for an interaction of pef × LA × MON for milk protein percentage. There were no interactions for the dietary factors of pef, LA, and MON for any of the production measures evaluated during this experiment. Cows receiving HiLA diets had more C18:2 t-10 c-12, preformed, LCFA, MUFA, PUFA and less de novo, C16 carbon, SCFA, MCFA, and SFA when compared to cows receiving LoLA diets. Cows receiving Hpef diets had more SFA and less MUFA and PUFA when compared to cows receiving Lpef diets. There were no effects from pef or the interaction of pef×LA×MON on milk fatty acid profile. Cows receiving HiLA diets had more LPS (endotoxin) than cows receiving LoLA diets. Cows receiving Hpef diets had less LPS as opposed to cows receiving Lpef diets. There were no pef×LA×MON on LPS concentration. There were no effects from pef, LA, or MON on TNF-α or CRP. These results allow us to conclude that cows that received the HiLA diets had milk fat depression, an altered milk fatty acid profile, and endotoxin release,indicating an immune response. The objective of the second study was to measure the FRAP and LPC responses of lactating dairy… Advisors/Committee Members: Kenneth Kalscheur.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Smith, M. L. (2013). Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1640

Chicago Manual of Style (16^th Edition):

Smith, Megan Lillis. “Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.” 2013. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1640.

MLA Handbook (7^th Edition):

Smith, Megan Lillis. “Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber.” 2013. Web. 27 Feb 2021.

Vancouver:

Smith ML. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. [Internet] [Masters thesis]. South Dakota State University; 2013. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1640.

Council of Science Editors:

Smith ML. Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber. [Masters Thesis]. South Dakota State University; 2013. Available from: https://openprairie.sdstate.edu/etd/1640

27. Mehta, Dipakkumar. The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products.

Degree: PhD, Dairy Science, 2018, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/2943

► Spore formers are observed as the common spoilage-causing microflora in milk and dairy products. Their spore-forming ability increases their survivability during heat treatment which… (more)

▼ Spore formers are observed as the common spoilage-causing microflora in milk and dairy products. Their spore-forming ability increases their survivability during heat treatment which leads to their presence in a final product. Spore-forming bacteria have ability to produce many types of spoilage-causing enzymes which are potential to influence quality and functionality of the final product. Many researchers have studied the ability of spore formers to induce a spoilage in various dairy products but as per our knowledge, their spoilage-causing activities are not described in a detail for cultured dairy products. In our first objective, we have studied the ability of the common dairy spore formers to degrade milk proteins, fat, phospholipids, common stabilizers, and exopolysaccharides at typical sour cream (24ºC) and yogurt (42ºC) fermentation temperatures. The ability of spore-forming strains to the degradation of tested components was starch > xanthan gum > protein = gelatin > phospholipid > pectin > fat at 24°C, and starch > protein = gelatin > xanthan gum > phospholipids > pectin > fat at 42°C. Results indicated that exopolysaccharides produced by commercial yogurt and sour cream cultures were susceptible to the degradation by spore formers. In our second objective, we have studied the influence of proteolytic and lipolytic spore formers on rheology, texture, physicochemical, sensory, and microstructure of sour cream. Spore formers had grown during sour cream fermentation and had influenced its texture by inducing limited level of proteolysis but not shown any lipolytic activity in sour cream. This study indicated that the contamination of proteolytic spore formers during fermentation can bring batch to batch variations in manufacture sour cream. In our third objective, we have evaluated the influence of proteolytic spore formers on cottage cheese yield, physicochemical, textural, and sensory attributes. Proteolytic spore formers was inoculated in milk and cream dressing. Results indicated lower yield, higher grit, influenced texture for cottage cheese inoculated with proteolytic spore formers, and also observed for bitterness in cottage cheese at the end of shelf life. Cottage cheese mixed with contaminated cream dressing had shown bitterness in cottage cheese without affecting its texture. Advisors/Committee Members: Lloyd Metzger.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Mehta, D. (2018). The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products. (Doctoral Dissertation). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/2943

Chicago Manual of Style (16^th Edition):

Mehta, Dipakkumar. “The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products.” 2018. Doctoral Dissertation, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/2943.

MLA Handbook (7^th Edition):

Mehta, Dipakkumar. “The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products.” 2018. Web. 27 Feb 2021.

Vancouver:

Mehta D. The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products. [Internet] [Doctoral dissertation]. South Dakota State University; 2018. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/2943.

Council of Science Editors:

Mehta D. The Influence of Spore-forming Microorganisms on the Quality and Functionality of Cultured Dairy Products. [Doctoral Dissertation]. South Dakota State University; 2018. Available from: https://openprairie.sdstate.edu/etd/2943

28. Manthey, Angela Kristia. Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets.

Degree: MS, Dairy Science, 2014, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1569

► The objective of this study was to investigate the effect of substituting soybean meal products with yeast-derived microbial protein [(YMP) DEMP; Alltech Inc., Nicholasville,… (more)

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Manthey, A. K. (2014). Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1569

Chicago Manual of Style (16^th Edition):

Manthey, Angela Kristia. “Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets.” 2014. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1569.

MLA Handbook (7^th Edition):

Manthey, Angela Kristia. “Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets.” 2014. Web. 27 Feb 2021.

Vancouver:

Manthey AK. Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets. [Internet] [Masters thesis]. South Dakota State University; 2014. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1569.

Council of Science Editors:

Manthey AK. Lactational Performance of Dairy Cows Fed Yeast Derived Microbial Protein in Low and High Forage Diets. [Masters Thesis]. South Dakota State University; 2014. Available from: https://openprairie.sdstate.edu/etd/1569

29. Manthey, Angela Kristia. Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios.

Degree: PhD, Dairy Science, 2016, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/1053

► Two studies were conducted to evaluate the effect of limit-feeding heifers distillers grains with solubles (DDGS) with varying forage to concentrate ratios. The effects… (more)

▼ Two studies were conducted to evaluate the effect of limit-feeding heifers distillers grains with solubles (DDGS) with varying forage to concentrate ratios. The effects on growth, feed efficiency, rumen fermentation, nutrient digestibility, metabolic profile and onset of puberty, as well as post trial performance were investigated. First, a 16-wk feeding trial was conducted using 48 Holstein heifers to evaluate effects of dietary treatment on dry matter intake (DMI), average daily gain (ADG), growth performance, rumen fermentation, and nutrient digestibility. Treatments were 1) 30% DDGS, with the diet fed at 2.65% of body weight (BW) (30DG), 2) 40% DDGS, with the diet fed at 2.50 % of BW (40DG), and 3) 50% DDGS, with the diet fed at 2.35% of BW (50DG). The remainder of the diet consisted of grass hay and 1.5% mineral mix. Heifers were individually limit-fed using Calan gates. There were no differences in growth parameters; however, gain: feed and nutrient digestibility increased with increasing amounts of DDGS. There was a linear increase in concentration of plasma linoleic acid with increasing amount of DDGS and a linear and quadratic response for arachidonic acid. Total fatty acid (FA) and polyunsaturated fatty acids (PUFA) were linearly increased with a quadratic response with 30DG and 50DG having the greatest concentrations. There was a quadratic response of plasma urea nitrogen (PUN) and a quadratic tendency for cholesterol. Age and BW at puberty were similar among treatments. After heifers completed the feeding trial, data were collected to assess post trial reproductive and lactation performance, which were comparable among treatments. . A second study was conducted to determine the effects of feeding a corn and soybean product based concentrate mix or distillers dried grains with solubles (DDGS) concentrate mix with ad libitum grass hay to dairy heifers. A 16-wk feeding trial was conducted using 24 heifers to evaluate the effect of diet on DMI, growth performance, rumen fermentation, metabolic profile, and nutrient digestibility. Treatments were 1) corn and soybean product concentrate mix (CON), and 2) DDGS based concentrate mix (DDG). Both concentrate mixes were limit-fed at 0.8% of BW and grass hay was offered ad libitum. Dry matter intake and growth parameters did not differ between treatments. Rumen fermentation was shifted, but metabolic profile was maintained for heifers fed DDG. Results from these studies indicate that the fat and protein in DDGS can be used as a replacement for the starch in corn in limit-fed heifer diets with varying forage to concentrate ratios to maintain growth performance, nutrient digestibility, and metabolic profile without detrimental effects to long-term performance. Advisors/Committee Members: Jill L. Anderson.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Manthey, A. K. (2016). Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios. (Doctoral Dissertation). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1053

Chicago Manual of Style (16^th Edition):

Manthey, Angela Kristia. “Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios.” 2016. Doctoral Dissertation, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/1053.

MLA Handbook (7^th Edition):

Manthey, Angela Kristia. “Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios.” 2016. Web. 27 Feb 2021.

Vancouver:

Manthey AK. Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios. [Internet] [Doctoral dissertation]. South Dakota State University; 2016. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/1053.

Council of Science Editors:

Manthey AK. Growth Performance, Nutrient Utilization, and Metabolic Profile of Dairy Heifers Fed Diets High in Distillers Grains with Different Forage to Concentrate Ratios. [Doctoral Dissertation]. South Dakota State University; 2016. Available from: https://openprairie.sdstate.edu/etd/1053

30. Shearer, Lauren Kaye. Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets.

Degree: MS, Dairy Science, 2018, South Dakota State University

URL: https://openprairie.sdstate.edu/etd/2952

► The objective of this study was to examine the effects of feeding exogenous amylolytic and proteolytic enzymes on lactation performance of dairy cows fed… (more)

▼ The objective of this study was to examine the effects of feeding exogenous amylolytic and proteolytic enzymes on lactation performance of dairy cows fed freshly ensiled corn silage-based diets. We hypothesized that the addition of these enzymes would improve nutrient utilization and consequently lactation performance. Thirty-six Holstein cows [15 multiparous and 15 primiparous; DIM = 132 ± 48 and 6 cannulated (3 multiparous and 3 primiparous; DIM = 164 ± 50] were blocked by milk yield, DIM, parity, and body weights and used in a 9 wk randomized complete block design study.. Treatments were a 40% (DM basis) corn silage TMR with 1) no enzymes (CON), 2) amylolytic enzymes (AMY; 10g/hd/d), and 3) amylolytic and proteolytic enzymes (AMYP; 10g/hd/d +15 g/hd/d). Corn silage was ensiled for 48 d before the start of the trial. Cows were fed individually with a Calan Broadbent system to determine daily intakes and milked 2×/d with weights recorded. Feed, milk, rumen fluid, fecal, and blood samples collected every 3 wk. An in situ digestibility experiment was conducted during wk 10 with TMR, corn, and triweekly composites of corn silage. Data were analyzed using MIXED procedure of SAS 9.4 with repeated measures and means compared using Tukey’s test. Significance was declared at P ≤ 0.05. There was a treatment effect for milk fat yield, and percent protein and lactose. A treatment by week interaction was observed for ECM.A treatment effect was observed for rumen isovalerate percentage and a treatment by week interaction was observed for rumen butyrate percentage. There was a treatment by week interaction for Prevotella populations. Apparent total tract DM degradation increased in AMY compared to CON and AMYP diets. Ruminal DM rate of degradation for TMR samples decreased in AMY compared to CON and AMYP diets. Ruminal degradation of corn grain tended to increase in DM and Starch digestibility for AMYP compared to CON and AMY diets. Under the conditions of this study, the addition of exogenous enzymes altered the rumen microbiome and fermentation pathways, but maintained lactation performance compared to CON. Advisors/Committee Members: Jill Anderson.

Subjects/Keywords: Dairy Science

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APA (6^th Edition):

Shearer, L. K. (2018). Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/2952

Chicago Manual of Style (16^th Edition):

Shearer, Lauren Kaye. “Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets.” 2018. Masters Thesis, South Dakota State University. Accessed February 27, 2021. https://openprairie.sdstate.edu/etd/2952.

MLA Handbook (7^th Edition):

Shearer, Lauren Kaye. “Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets.” 2018. Web. 27 Feb 2021.

Vancouver:

Shearer LK. Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets. [Internet] [Masters thesis]. South Dakota State University; 2018. [cited 2021 Feb 27]. Available from: https://openprairie.sdstate.edu/etd/2952.

Council of Science Editors:

Shearer LK. Effect of Exogenous Amylase and Protease on Ruminal Metabolism, Nutrient Digestibility, Rumen Microbiome, and Lactation Performance of Dairy Cows Fed Freshly Ensiled Corn Silage Based Diets. [Masters Thesis]. South Dakota State University; 2018. Available from: https://openprairie.sdstate.edu/etd/2952

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