Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

Sorted by: relevance · author · university · dateNew search

You searched for subject:(Dairy starter). Showing records 1 – 6 of 6 total matches.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters

1. Srivastava, Shruti. Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves.

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

  New corn hybrids have been developed by Masters Choice (MC) that vary in energy density and starch digestibility. These MC hybrids have lower starch… (more)

Subjects/Keywords: corn hybrids; calf starter; corn; growth performance; milk replacer; starch; Agriculture; Dairy Science

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Srivastava, S. (2016). Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves. (Masters Thesis). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1002

Chicago Manual of Style (16th Edition):

Srivastava, Shruti. “Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves.” 2016. Masters Thesis, South Dakota State University. Accessed September 23, 2019. http://openprairie.sdstate.edu/etd/1002.

MLA Handbook (7th Edition):

Srivastava, Shruti. “Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves.” 2016. Web. 23 Sep 2019.

Vancouver:

Srivastava S. Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2019 Sep 23]. Available from: http://openprairie.sdstate.edu/etd/1002.

Council of Science Editors:

Srivastava S. Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves. [Masters Thesis]. South Dakota State University; 2016. Available from: http://openprairie.sdstate.edu/etd/1002


Utah State University

2. Miller, Ivan R. The Effect of Common Contminants on Cheese Starter.

Degree: MS, Animal, Dairy, and Veterinary Sciences, 1951, Utah State University

  Problem and its importance: Starter is the "heart" of the cheese making industry. only by proper handling of starter can good quality cheese be… (more)

Subjects/Keywords: common contaminants; cheese starter; Dairy Science

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Miller, I. R. (1951). The Effect of Common Contminants on Cheese Starter. (Masters Thesis). Utah State University. Retrieved from https://digitalcommons.usu.edu/etd/4831

Chicago Manual of Style (16th Edition):

Miller, Ivan R. “The Effect of Common Contminants on Cheese Starter.” 1951. Masters Thesis, Utah State University. Accessed September 23, 2019. https://digitalcommons.usu.edu/etd/4831.

MLA Handbook (7th Edition):

Miller, Ivan R. “The Effect of Common Contminants on Cheese Starter.” 1951. Web. 23 Sep 2019.

Vancouver:

Miller IR. The Effect of Common Contminants on Cheese Starter. [Internet] [Masters thesis]. Utah State University; 1951. [cited 2019 Sep 23]. Available from: https://digitalcommons.usu.edu/etd/4831.

Council of Science Editors:

Miller IR. The Effect of Common Contminants on Cheese Starter. [Masters Thesis]. Utah State University; 1951. Available from: https://digitalcommons.usu.edu/etd/4831

3. Dhaisne, Amandine. Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function.

Degree: Docteur es, Ingénierie Microbienne et Enzymatique, 2013, Toulouse, INSA

Lactococcus lactis est une bactérie lactique couramment utilisée dans l’industrie laitière. Elle assure en tant que ferment des fonctions technologiques multiples qui impactent la flaveur… (more)

Subjects/Keywords: Lactococcus lactis; Diversité; Biologie intégrative; Phénotype; Génotype; Levain laitier; Lactococcus lactis; Diversity; Systems biology; Genotype; Protein; Dairy starter; 570

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Dhaisne, A. (2013). Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function. (Doctoral Dissertation). Toulouse, INSA. Retrieved from http://www.theses.fr/2013ISAT0052

Chicago Manual of Style (16th Edition):

Dhaisne, Amandine. “Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function.” 2013. Doctoral Dissertation, Toulouse, INSA. Accessed September 23, 2019. http://www.theses.fr/2013ISAT0052.

MLA Handbook (7th Edition):

Dhaisne, Amandine. “Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function.” 2013. Web. 23 Sep 2019.

Vancouver:

Dhaisne A. Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function. [Internet] [Doctoral dissertation]. Toulouse, INSA; 2013. [cited 2019 Sep 23]. Available from: http://www.theses.fr/2013ISAT0052.

Council of Science Editors:

Dhaisne A. Analyse intégrative des déterminants de la spécificité organoleptique d'une souche de Lactococcus. lactis ssp. lactis dans sa fonction de ferment laitier : Integrative analysis of the organoleptic specificity of one Lactococcus lactis ssp lactis strain in its dairy leaven function. [Doctoral Dissertation]. Toulouse, INSA; 2013. Available from: http://www.theses.fr/2013ISAT0052


Massey University

4. Lowrie, Robert Jamieson. Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking.

Degree: PhD, Food Technology, 1974, Massey University

 Strains of lactic streptococci characterized as bitter cheese starters multiplied rapidly during normal cheesemaking and reached high populations in the curd before salting. The multiplication… (more)

Subjects/Keywords: Bacterial starter cultures; Cheese; Microbiology; Dairy microbiology; Streptococcus

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Lowrie, R. J. (1974). Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/3783

Chicago Manual of Style (16th Edition):

Lowrie, Robert Jamieson. “Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking.” 1974. Doctoral Dissertation, Massey University. Accessed September 23, 2019. http://hdl.handle.net/10179/3783.

MLA Handbook (7th Edition):

Lowrie, Robert Jamieson. “Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking.” 1974. Web. 23 Sep 2019.

Vancouver:

Lowrie RJ. Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking. [Internet] [Doctoral dissertation]. Massey University; 1974. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/10179/3783.

Council of Science Editors:

Lowrie RJ. Some factors influencing the choice of lactic streptococci for use as starters in cheesemaking. [Doctoral Dissertation]. Massey University; 1974. Available from: http://hdl.handle.net/10179/3783


University of Melbourne

5. Packham, Wayne. Non-phage inhibition of cheese starter lactococci.

Degree: 2002, University of Melbourne

 Modern, large scale Cheddar cheese manufacture is dependent on reliable acid production by Lactococcus lactis subspecies cremoris and subspecies lactis starter cultures. Any inhibition of… (more)

Subjects/Keywords: cheese; lactococci; dairy; starter culture inhibition; antibiotics; lactoperoxidase

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Packham, W. (2002). Non-phage inhibition of cheese starter lactococci. (Masters Thesis). University of Melbourne. Retrieved from http://hdl.handle.net/11343/39543

Chicago Manual of Style (16th Edition):

Packham, Wayne. “Non-phage inhibition of cheese starter lactococci.” 2002. Masters Thesis, University of Melbourne. Accessed September 23, 2019. http://hdl.handle.net/11343/39543.

MLA Handbook (7th Edition):

Packham, Wayne. “Non-phage inhibition of cheese starter lactococci.” 2002. Web. 23 Sep 2019.

Vancouver:

Packham W. Non-phage inhibition of cheese starter lactococci. [Internet] [Masters thesis]. University of Melbourne; 2002. [cited 2019 Sep 23]. Available from: http://hdl.handle.net/11343/39543.

Council of Science Editors:

Packham W. Non-phage inhibition of cheese starter lactococci. [Masters Thesis]. University of Melbourne; 2002. Available from: http://hdl.handle.net/11343/39543


Kristianstad University

6. Hellström, Line. Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?.

Degree: Faculty of Natural Science, 2018, Kristianstad University

Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom… (more)

Subjects/Keywords: Artisanal culture; Yoghurt; Fermented dairy products; Fermented; Thermophilic starter culture; Lactic acid bacteria; Gårdskultur; Yoghurt; Fermenterade mjölkprodukter; Fermenterat; Termofil syrningskultur; Mjölksyrabakterier; Food Engineering; Livsmedelsteknik

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

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

APA (6th Edition):

Hellström, L. (2018). Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?. (Thesis). Kristianstad University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hellström, Line. “Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?.” 2018. Thesis, Kristianstad University. Accessed September 23, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hellström, Line. “Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?.” 2018. Web. 23 Sep 2019.

Vancouver:

Hellström L. Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?. [Internet] [Thesis]. Kristianstad University; 2018. [cited 2019 Sep 23]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hellström L. Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?. [Thesis]. Kristianstad University; 2018. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.