subject:(milk)

Massey University

1. Nguyen, Nguyen Hong Anh. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.

Degree: PhD, Food Technology, 2014, Massey University

URL: http://hdl.handle.net/10179/5484

► Understanding the interactions between the milk proteins during heat treatment of milk can be employed to manipulate the functional properties of dairy products. The ability… (more)

▼ Understanding the interactions between the milk proteins during heat treatment of milk can be employed to manipulate the functional properties of dairy products. The ability to control the functional properties can be beneficial to the dairy industry. When being heated, milk proteins interact via two main types of bonding: disulphide bonds and non-covalent interactions. They are both considered to be important in the properties of heated milks and the resulting milk products. This research aimed to investigate the relative importance of each interaction type on the heat-induced aggregation between the proteins in milk and the functional properties of a milk product in a model food system. Experiments involved adding low concentrations of a disulphide-bond reducing agent or a thiol blocking reagent to milk systems to either enhance or inhibit the thiol-disulphide exchange reactions between the proteins. The reagent was added to unheated milks, heated milks and unheated milks followed by heating. The effect of modifying the extent of thiol-disulphide exchange reactions between the proteins on the level of proteins participating in intermolecular disulphide bonds, on the degree of interactions between the casein micelles/casein proteins and the whey proteins were investigated. The treated milks were acidified to form acid milk gels of which the rheological properties and the microstructure were examined. Results demonstrated that the proportion of proteins participating in intermolecular disulphide bonds can be controlled by systematically modifying the thiol-disulphide exchange reactions between the milk proteins. It was shown that the initial interactions between the proteins in milk upon heating were non-covalent and disulphide bonds were subsequently formed to strengthen the bonding between the proteins in the heat-induced aggregates. When the milks were made to acid gels, both types of protein interactions in the milk were equally important in influencing the storage modulus (Gʹ) values of the resulting gels with the higher the degree of connections, the higher the Gʹ values. On the other hand, disulphide bonds played a more important role than non-covalent interactions in determining the yield properties of the acid gels. The yield stress values can be increased by increasing the proportion of disulphide bonds in the milk system before acidification or by enhancing the formation of disulphide bonds between the particles during the formation of acid gels.

Subjects/Keywords: Milk proteins; Heated milk; Acid milk gels

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Nguyen, N. H. A. (2014). A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/5484

Chicago Manual of Style (16^th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Doctoral Dissertation, Massey University. Accessed January 18, 2021. http://hdl.handle.net/10179/5484.

MLA Handbook (7^th Edition):

Nguyen, Nguyen Hong Anh. “A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels.” 2014. Web. 18 Jan 2021.

Vancouver:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Internet] [Doctoral dissertation]. Massey University; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10179/5484.

Council of Science Editors:

Nguyen NHA. A comprehensive study on the relative importance of disulphide and non-covalent interactions between proteins on the heat-induced aggregation and funcitonal property of acid milk gels. [Doctoral Dissertation]. Massey University; 2014. Available from: http://hdl.handle.net/10179/5484

University of Minnesota

2. Strohman, Deena Ruthanne. Flavor changes in stored extended shelf-life flavored milks.

Degree: MS, Food Science, 2014, University of Minnesota

URL: http://hdl.handle.net/11299/165601

► Raw, reduced-fat milk with added strawberry flavor and color, gums, sucrose, and vitamins was pasteurized at 89°C for 13 seconds and then stored for 1… (more)

Subjects/Keywords: Flavored Milk; Flavors; Milk; Strawberry

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Strohman, D. R. (2014). Flavor changes in stored extended shelf-life flavored milks. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/165601

Chicago Manual of Style (16^th Edition):

Strohman, Deena Ruthanne. “Flavor changes in stored extended shelf-life flavored milks.” 2014. Masters Thesis, University of Minnesota. Accessed January 18, 2021. http://hdl.handle.net/11299/165601.

MLA Handbook (7^th Edition):

Strohman, Deena Ruthanne. “Flavor changes in stored extended shelf-life flavored milks.” 2014. Web. 18 Jan 2021.

Vancouver:

Strohman DR. Flavor changes in stored extended shelf-life flavored milks. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/11299/165601.

Council of Science Editors:

Strohman DR. Flavor changes in stored extended shelf-life flavored milks. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/165601

University of Georgia

3. Wu, Zhimei. Effects of feeding dietary cation-anion difference on animal performance.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/30809

► Effects of supplementing calcareous marine algae (CMA) and optimal length of feeding negative dietary cation-anion difference (DCAD) were evaluated. In trial one, no differences were… (more)

Subjects/Keywords: DCAD; Milk yield; Milk composition

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Wu, Z. (2014). Effects of feeding dietary cation-anion difference on animal performance. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/30809

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

Chicago Manual of Style (16^th Edition):

Wu, Zhimei. “Effects of feeding dietary cation-anion difference on animal performance.” 2014. Thesis, University of Georgia. Accessed January 18, 2021. http://hdl.handle.net/10724/30809.

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

MLA Handbook (7^th Edition):

Wu, Zhimei. “Effects of feeding dietary cation-anion difference on animal performance.” 2014. Web. 18 Jan 2021.

Vancouver:

Wu Z. Effects of feeding dietary cation-anion difference on animal performance. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10724/30809.

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

Council of Science Editors:

Wu Z. Effects of feeding dietary cation-anion difference on animal performance. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/30809

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

Oregon State University

4. Strain, James Robert. Relationships between plant size and cost of processing fluid milk in Oregon.

Degree: PhD, Agricultural Economics, 1957, Oregon State University

URL: http://hdl.handle.net/1957/21142

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Strain, J. R. (1957). Relationships between plant size and cost of processing fluid milk in Oregon. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/21142

Chicago Manual of Style (16^th Edition):

Strain, James Robert. “Relationships between plant size and cost of processing fluid milk in Oregon.” 1957. Doctoral Dissertation, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/21142.

MLA Handbook (7^th Edition):

Strain, James Robert. “Relationships between plant size and cost of processing fluid milk in Oregon.” 1957. Web. 18 Jan 2021.

Vancouver:

Strain JR. Relationships between plant size and cost of processing fluid milk in Oregon. [Internet] [Doctoral dissertation]. Oregon State University; 1957. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/21142.

Council of Science Editors:

Strain JR. Relationships between plant size and cost of processing fluid milk in Oregon. [Doctoral Dissertation]. Oregon State University; 1957. Available from: http://hdl.handle.net/1957/21142

Oregon State University

5. Young, Jameson. Trends in the production methods and utilization of milk in the United States and certain foreign countries.

Degree: MS, Dairy Husbandry, 1948, Oregon State University

URL: http://hdl.handle.net/1957/53155

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Young, J. (1948). Trends in the production methods and utilization of milk in the United States and certain foreign countries. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53155

Chicago Manual of Style (16^th Edition):

Young, Jameson. “Trends in the production methods and utilization of milk in the United States and certain foreign countries.” 1948. Masters Thesis, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/53155.

MLA Handbook (7^th Edition):

Young, Jameson. “Trends in the production methods and utilization of milk in the United States and certain foreign countries.” 1948. Web. 18 Jan 2021.

Vancouver:

Young J. Trends in the production methods and utilization of milk in the United States and certain foreign countries. [Internet] [Masters thesis]. Oregon State University; 1948. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/53155.

Council of Science Editors:

Young J. Trends in the production methods and utilization of milk in the United States and certain foreign countries. [Masters Thesis]. Oregon State University; 1948. Available from: http://hdl.handle.net/1957/53155

Oregon State University

6. Stout, Roy Edgar, 1913-. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.

Degree: MS, Dairy Manufacturing, 1939, Oregon State University

URL: http://hdl.handle.net/1957/53342

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Stout, Roy Edgar, 1. (1939). Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53342

Chicago Manual of Style (16^th Edition):

Stout, Roy Edgar, 1913-. “Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.” 1939. Masters Thesis, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/53342.

MLA Handbook (7^th Edition):

Stout, Roy Edgar, 1913-. “Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon.” 1939. Web. 18 Jan 2021.

Vancouver:

Stout, Roy Edgar 1. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. [Internet] [Masters thesis]. Oregon State University; 1939. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/53342.

Council of Science Editors:

Stout, Roy Edgar 1. Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon. [Masters Thesis]. Oregon State University; 1939. Available from: http://hdl.handle.net/1957/53342

Oregon State University

7. Chotyakul, Nattaporn. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.

Degree: PhD, Food Science and Technology, 2014, Oregon State University

URL: http://hdl.handle.net/1957/54639

► Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work,… (more)

▼ Analytical chemistry is an essential qualitative and quantitative tool to describe foods and biomaterials and their changes during production, processing and distribution. In this work, rapid analytical procedures for the extraction and quantification of components in fluid milk and diatom fermentation broth were developed. Analytical methods to measure the concentration of vitamin A, E & C in fluid milk were developed and applied to quantify these vitamins in milk distributed commercially in Spain and their retention in milk subjected to pressure-assisted thermal processing (PATP). Analytical procedures were also developed for the quantification, recovery and purification of chitin in diatom photobioreactor broths and for its conversion into glucosamine by HCl acid hydrolysis. This information was required for a techno-economical and life-cycle analysis of diatom-produced chitin for food and biomedical applications, and of its conversion into glucosamine to be marketed as a nutraceutical. This analytical development work lead to the following five studies. In the first study, total ascorbic acid (AA) in whole/semi-skim/skim raw/pasteurized/UHT milk packaged in opaque bags, transparent plastic, cardboard, and Tetra Brik™ and collected from processing plants and retail outlets was extracted and quantified by HPLC using a C-18 column. AA content ranged 0.21-10 and 3.4-16 mg/l in milk from retail outlets and processing plants, respectively, and was higher in organic milk. For same processor/lot samples, pasteurized milk showed higher AA content than UHT milk but this was not true for retail outlets samples. Among UHT samples, the AA content trend was whole<semi-skim<skim and lower for UHT milk in opaque plastic and Tetra Brik™ containers. In milk stored 14 d at 4ºC in the dark, AA losses ranged 35-83% depending on milk type. AA retention was higher in unopened milk containers. In the second study, an extraction and HPLC quantification method was improved to allow the simultaneous quantitation of retinol, α-tocopherol, α-tocotrienol and β-carotene in commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk commercialized in transparent plastic/glass bottles and Tetra BrikTM containers. The fat-soluble vitamin content in raw, pasteurized conventional/organic, and UHT milk ranged 0.055-5.540 (retinol), 0.135-1.410 (α-tocopherol), and 0.040-0.850 mg/l (β-carotene). No significant differences (p>0.05) were observed on the losses of retinol, α-tocopherol, and β-carotene content in UHT whole milk after 5 d at 4ºC in the dark. After 14 d at 4ºC in the dark the contents of retinol, α-tocopherol, and β-carotene remained higher in milk with higher fat content and were higher in unopened milk containers. In UHT whole milk samples containing 0.02% NaN₃, retinol (33%) and αtocopherol (11%) but not β-carotene (2%) decreased significantly (p<0.05). The third study focused on the effect of elevated pressure (200-705 MPa) at moderate temperatures (30-75º) on the AA, vitamin A (retinol, β-carotene), and vitamin E… Advisors/Committee Members: Torres, J. Antonio (advisor), DeWitt, Christina A. (committee member).

Subjects/Keywords: Milk – Composition

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Chotyakul, N. (2014). Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/54639

Chicago Manual of Style (16^th Edition):

Chotyakul, Nattaporn. “Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.” 2014. Doctoral Dissertation, Oregon State University. Accessed January 18, 2021. http://hdl.handle.net/1957/54639.

MLA Handbook (7^th Edition):

Chotyakul, Nattaporn. “Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine.” 2014. Web. 18 Jan 2021.

Vancouver:

Chotyakul N. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. [Internet] [Doctoral dissertation]. Oregon State University; 2014. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1957/54639.

Council of Science Editors:

Chotyakul N. Extraction and quantification of vitamins from raw, HTST, UHT, and PATP milk and of diatom-produced chitin and glucosamine. [Doctoral Dissertation]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/54639

8. Thomas, James. Understanding patterns of innovation within the UK milk production sector.

Degree: PhD, 2020, University of Sussex

URL: http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068

► This thesis examines patterns of technological change in the UK dairy farming sector between 1994 and 2016. It aims to illuminate the extent to which,… (more)

▼ This thesis examines patterns of technological change in the UK dairy farming sector between 1994 and 2016. It aims to illuminate the extent to which, and ways in which, powerful buyers, such as supermarkets, have influenced observed trends of market concentration and production intensification in dairy farming within value chains for liquid milk. By applying an evolutionary perspective, the thesis considers both the rate and the direction of technological change. Dairy farms are regarded as ‘socio-technical systems' that can be ‘reproduced' in a ‘dynamically stable' manner. Positive feedbacks resulting from interactions between systems' components serve to stabilise reproduction, while interactions between different groups of actors present opportunities for disruption of the process of reproduction. The analysis draws upon conceptual tools from the literatures on value chain analysis (‘sanctions' and ‘trust') and the social construction of technology (‘framings') in order to permit an exploration of reproduction as an inherently-contested process of ‘negotiation'. This analytical approach may have wider application within other agricultural and non-agricultural value chains, characterised by powerful – or oligopolistic – buyers. Through an in depth case study analysis of 16 UK dairy farms – and a quantitative analysis of a broader dataset of over 350 UK dairy farms – key patterns of technological change are revealed. The intensification and homogenisation of production amongst farms that supply supermarkets directly is attributed to: the degree of price variation within the market (with supermarkets paying considerably higher, more stable prices than other buyers); the higher degree of ‘trust' that exists within supermarket value chains, resulting in longer, more collaborative relationships (compared with the value chains of other buyers); and the practice of benchmarking within supermarket supplier pools (often undertaken by reference to production costs). Significantly, these factors have both a direct influence upon the production approaches of farms that supply supermarkets, and an indirect influence on other farms, suggesting that the influence of supermarket power may be more pervasive than implied by previous analyses. Furthermore, the findings also call into question the long-run sustainability of supermarket value chains, as currently constituted, in the face of biological and economic shocks and stresses.

Subjects/Keywords: HD9282 Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Thomas, J. (2020). Understanding patterns of innovation within the UK milk production sector. (Doctoral Dissertation). University of Sussex. Retrieved from http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068

Chicago Manual of Style (16^th Edition):

Thomas, James. “Understanding patterns of innovation within the UK milk production sector.” 2020. Doctoral Dissertation, University of Sussex. Accessed January 18, 2021. http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068.

MLA Handbook (7^th Edition):

Thomas, James. “Understanding patterns of innovation within the UK milk production sector.” 2020. Web. 18 Jan 2021.

Vancouver:

Thomas J. Understanding patterns of innovation within the UK milk production sector. [Internet] [Doctoral dissertation]. University of Sussex; 2020. [cited 2021 Jan 18]. Available from: http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068.

Council of Science Editors:

Thomas J. Understanding patterns of innovation within the UK milk production sector. [Doctoral Dissertation]. University of Sussex; 2020. Available from: http://sro.sussex.ac.uk/id/eprint/90406/ ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.801068

University of Ghana

9. Nyarko-Mensah, P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .

Degree: 2018, University of Ghana

URL: http://ugspace.ug.edu.gh/handle/123456789/27367

► “Burkina”, a popular fermented milk beverage containing fermented millet agglomerates, is consumed in West Africa. Consumer behaviour towards “Burkina”, perceptions on its safety and potential… (more)

▼ “Burkina”, a popular fermented milk beverage containing fermented millet agglomerates, is consumed in West Africa. Consumer behaviour towards “Burkina”, perceptions on its safety and potential for causing food borne illness, affects the distribution and sales of the product. Tiger nut, an underutilized crop in West Africa, with a rich nutty taste and unique mouthfeel has been incorporated into formulations for fermented milk products such as yoghurt, but not “Burkina”. The objectives of this study were to develop “Burkina” with tiger nut milk as a composite ingredient, determine consumers’ behaviour towards “Burkina” and “Burkina” made with composite (cow and tiger nut) milk and determine the physicochemical properties, consumer preference and microbiological quality of the product. “Burkina” was prepared with (0 %, 2 % and 4 %) milk fat, with or without 40 % Tiger nut milk (TNM) and analysed in triplicate for pH, colour, proximate composition and minerals. Students and staff of the University of Ghana were carefully selected for Consumer Focus Group Discussions (CFGDs) using a recruitment questionnaire and an interview guide respectively. Consumer preference for “Burkina” was also determined using an untrained panel. Standard methods for microbiological analysis were used. Descriptive statistics involving frequencies and central tendency were employed in data analysis and reporting. Data collected from the study was subjected to Analysis of Variance (ANOVA) in Statistical Analysis Software (SAS/STAT, University Edition). The global theme obtained from the CFGDs was segregated into sub-themes and the results were thematically analyzed using Attride-Stirling’s method with the aid of ATLAS.ti.7 software. The addition of TNM increased the carbohydrate, protein, fat and ash content of “Burkina”, but moisture content decreased. The pH was acidic (3.78 – 3.98) and was unaffected by the addition of TNM. The L value of “Burkina” decreased (became darker) with the addition of TNM, while mineral values (K, Na, Mg, P) increased but Ca levels decreased as tiger nuts contain less Ca than milk. There were no counts for salmonella, coliforms, E. coli and Staphylococcus aureus but there were low counts for yeast and molds (within the acceptable range) in “Burkina” with TNM. “Burkina” flavour was unaffected by the addition of TNM. However “Burkina” with TNM had lower ratings for overall acceptability, aroma, colour, after taste and mouthfeel. Affordability and vendor proximity were major facilitators of “Burkina” patronage, while packaging was an average facilitator. Product safety and storage temperature were major barriers to the purchase and consumption of “Burkina”. The results suggest alternative uses for tiger nuts. Optimizing the amount of TNM added to “Burkina” may create “Burkina” with an enhanced nutritional profile and improved sensory properties. It may also increase the consumption of dairy milk beverages for improved nutrition, while improving upon the quality, safety and appeal of “Burkina” among Ghanaian consumers.

Subjects/Keywords: Burkina; Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Nyarko-Mensah, P. (2018). Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/27367

Chicago Manual of Style (16^th Edition):

Nyarko-Mensah, P. “Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .” 2018. Masters Thesis, University of Ghana. Accessed January 18, 2021. http://ugspace.ug.edu.gh/handle/123456789/27367.

MLA Handbook (7^th Edition):

Nyarko-Mensah, P. “Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk .” 2018. Web. 18 Jan 2021.

Vancouver:

Nyarko-Mensah P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . [Internet] [Masters thesis]. University of Ghana; 2018. [cited 2021 Jan 18]. Available from: http://ugspace.ug.edu.gh/handle/123456789/27367.

Council of Science Editors:

Nyarko-Mensah P. Sensory and Physicochemical Evaluation of ‘‘Burkina’’ Made with Composite (Cow and Tiger Nut) Milk . [Masters Thesis]. University of Ghana; 2018. Available from: http://ugspace.ug.edu.gh/handle/123456789/27367

University of Ghana

10. Oduro, A.F. Optimization and Characterisation of a 3-Blend Plant Milk Beverage .

Degree: 2018, University of Ghana

URL: http://ugspace.ug.edu.gh/handle/123456789/31649

► Plant milk beverages have become a necessity as they serve as an alternative for people with lactose intolerance, cow milk allergy, vegetarians and people who… (more)

▼ Plant milk beverages have become a necessity as they serve as an alternative for people with lactose intolerance, cow milk allergy, vegetarians and people who want to avoid cholesterol. They have numerous health benefits but their consumption is limited by their poor sensory profiles. Soymilk is the most popular and most widely consumed plant milk beverage in the world. Using local ingredients for commercial production of plant milk in Ghana is advantageous as these raw materials are easily available and are affordable. Preliminary work used melon seeds, peanuts and coconut to formulate one, two and three blend plant milk beverages, but their sensory profiles suggested that they will be unappealing to consumers. The purpose of this work was to use a consumer led approach to optimize and characterize those plant milk beverages. A focus group discussion using target consumers was organized to confirm the selection of the three ingredients (melon seeds, peanuts and coconut) used for the initial plant milk beverages and to understand which sensory properties of plant milk are desirable to consumers. The plant milk beverages were optimized based on the outcome from the focus group discussions. After optimization, the 3-blend beverages were then characterized by sensory methods (consumer acceptability tests using Relative Preference Mapping (RPM) and the traditional 9-point hedonic scale in a Balanced Incomplete Block design (BIB) and physicochemical analysis (proximate composition, pH, titratable acidity, color, and viscosity). RPM was used to test liking for the optimized beverages as well as compare them to existing commercial dairy milk and plant milk beverages. Consumer test using BIB was used to understand the effect of the various ingredients on consumer acceptability. During the focus group discussions, only coconut met consumer expectations, peanuts was to be roasted instead of blanched and tiger nuts was recommended as a suitable ingredient to be added to the other ingredients. From the RPM, two of the 3-blend beverages containing peanuts, tiger nuts and coconuts milk had liking scores comparable to the dairy milk and commercial plant milk beverage. The results from the consumer test using BIB showed that peanuts and coconut milk were responsible for the acceptability of the blends. Melon seeds milk decreased liking and tiger nuts milk had a fairly neutral effect on liking. The protein content of the reformulated 3-blend beverages was in the range of 1.65±0.06%-3.51±0.02%, the fat content was from 4.09±0.05%-6.54±0.04%, the ash content was from 0.25±0.01%-0.51±0.07%, carbohydrates from 4.28±0.01%-7.26±0.01%, the L values were in the range of 75.91±0.13-85.54±0.50, the range for pH was 6.74±0.00-6.87±0.01 and that for titratable acidity was 0.83±0.01-2.05±0.00. The viscosity of the beverages was from 1163.55±7.42-1814.85±2.47 centipoise. Using consumer insight led to optimization of the plant milk beverages leading to acceptability comparable to an already accepted commercial plant beverage.

Subjects/Keywords: Milk Beverage

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Oduro, A. F. (2018). Optimization and Characterisation of a 3-Blend Plant Milk Beverage . (Masters Thesis). University of Ghana. Retrieved from http://ugspace.ug.edu.gh/handle/123456789/31649

Chicago Manual of Style (16^th Edition):

Oduro, A F. “Optimization and Characterisation of a 3-Blend Plant Milk Beverage .” 2018. Masters Thesis, University of Ghana. Accessed January 18, 2021. http://ugspace.ug.edu.gh/handle/123456789/31649.

MLA Handbook (7^th Edition):

Oduro, A F. “Optimization and Characterisation of a 3-Blend Plant Milk Beverage .” 2018. Web. 18 Jan 2021.

Vancouver:

Oduro AF. Optimization and Characterisation of a 3-Blend Plant Milk Beverage . [Internet] [Masters thesis]. University of Ghana; 2018. [cited 2021 Jan 18]. Available from: http://ugspace.ug.edu.gh/handle/123456789/31649.

Council of Science Editors:

Oduro AF. Optimization and Characterisation of a 3-Blend Plant Milk Beverage . [Masters Thesis]. University of Ghana; 2018. Available from: http://ugspace.ug.edu.gh/handle/123456789/31649

Michigan State University

11. Foster, Floyd O. Fermented milk.

Degree: 1913, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:49380

Thesis – Michigan Agricultural College, 1913

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Foster, F. O. (1913). Fermented milk. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49380

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

Chicago Manual of Style (16^th Edition):

Foster, Floyd O. “Fermented milk.” 1913. Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49380.

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

MLA Handbook (7^th Edition):

Foster, Floyd O. “Fermented milk.” 1913. Web. 18 Jan 2021.

Vancouver:

Foster FO. Fermented milk. [Internet] [Thesis]. Michigan State University; 1913. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49380.

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

Council of Science Editors:

Foster FO. Fermented milk. [Thesis]. Michigan State University; 1913. Available from: http://etd.lib.msu.edu/islandora/object/etd:49380

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

Michigan State University

12. Bristol, Teresa. A simple test for sour milk.

Degree: 1899, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:49023

Thesis – Agricultural College of the State of Michigan, 1899

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Bristol, T. (1899). A simple test for sour milk. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49023

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

Chicago Manual of Style (16^th Edition):

Bristol, Teresa. “A simple test for sour milk.” 1899. Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49023.

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

MLA Handbook (7^th Edition):

Bristol, Teresa. “A simple test for sour milk.” 1899. Web. 18 Jan 2021.

Vancouver:

Bristol T. A simple test for sour milk. [Internet] [Thesis]. Michigan State University; 1899. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49023.

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

Council of Science Editors:

Bristol T. A simple test for sour milk. [Thesis]. Michigan State University; 1899. Available from: http://etd.lib.msu.edu/islandora/object/etd:49023

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

Michigan State University

13. Ogiwara, Hisata. The visible quality of market milk as affected by clarification & pasteurization.

Degree: MS, 1915, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:49270

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Ogiwara, H. (1915). The visible quality of market milk as affected by clarification & pasteurization. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:49270

Chicago Manual of Style (16^th Edition):

Ogiwara, Hisata. “The visible quality of market milk as affected by clarification & pasteurization.” 1915. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:49270.

MLA Handbook (7^th Edition):

Ogiwara, Hisata. “The visible quality of market milk as affected by clarification & pasteurization.” 1915. Web. 18 Jan 2021.

Vancouver:

Ogiwara H. The visible quality of market milk as affected by clarification & pasteurization. [Internet] [Masters thesis]. Michigan State University; 1915. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:49270.

Council of Science Editors:

Ogiwara H. The visible quality of market milk as affected by clarification & pasteurization. [Masters Thesis]. Michigan State University; 1915. Available from: http://etd.lib.msu.edu/islandora/object/etd:49270

Michigan State University

14. Black, Ernest P. The relation between the calcium and phosphorous content and the curd tension of milk.

Degree: MS, 1933, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:34486

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Black, E. P. (1933). The relation between the calcium and phosphorous content and the curd tension of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:34486

Chicago Manual of Style (16^th Edition):

Black, Ernest P. “The relation between the calcium and phosphorous content and the curd tension of milk.” 1933. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:34486.

MLA Handbook (7^th Edition):

Black, Ernest P. “The relation between the calcium and phosphorous content and the curd tension of milk.” 1933. Web. 18 Jan 2021.

Vancouver:

Black EP. The relation between the calcium and phosphorous content and the curd tension of milk. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:34486.

Council of Science Editors:

Black EP. The relation between the calcium and phosphorous content and the curd tension of milk. [Masters Thesis]. Michigan State University; 1933. Available from: http://etd.lib.msu.edu/islandora/object/etd:34486

Michigan State University

15. Sargent, John Samuel. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.

Degree: PhD, Department of Food Science, 1964, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:36371

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Sargent, J. S. (1964). The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36371

Chicago Manual of Style (16^th Edition):

Sargent, John Samuel. “The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.” 1964. Doctoral Dissertation, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:36371.

MLA Handbook (7^th Edition):

Sargent, John Samuel. “The effect of heat treatment on the distribution of residual and added copper in fluid milk systems.” 1964. Web. 18 Jan 2021.

Vancouver:

Sargent JS. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. [Internet] [Doctoral dissertation]. Michigan State University; 1964. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36371.

Council of Science Editors:

Sargent JS. The effect of heat treatment on the distribution of residual and added copper in fluid milk systems. [Doctoral Dissertation]. Michigan State University; 1964. Available from: http://etd.lib.msu.edu/islandora/object/etd:36371

Michigan State University

16. Cole, Alden P. The influence of mastitis on the curd character of milk.

Degree: MS, 1934, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:39606

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Cole, A. P. (1934). The influence of mastitis on the curd character of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39606

Chicago Manual of Style (16^th Edition):

Cole, Alden P. “The influence of mastitis on the curd character of milk.” 1934. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:39606.

MLA Handbook (7^th Edition):

Cole, Alden P. “The influence of mastitis on the curd character of milk.” 1934. Web. 18 Jan 2021.

Vancouver:

Cole AP. The influence of mastitis on the curd character of milk. [Internet] [Masters thesis]. Michigan State University; 1934. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39606.

Council of Science Editors:

Cole AP. The influence of mastitis on the curd character of milk. [Masters Thesis]. Michigan State University; 1934. Available from: http://etd.lib.msu.edu/islandora/object/etd:39606

Michigan State University

17. Chesnutt, Clarence. Relative values of roughage and concentrate for milk production.

Degree: MS, 1953, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:39454

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Chesnutt, C. (1953). Relative values of roughage and concentrate for milk production. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:39454

Chicago Manual of Style (16^th Edition):

Chesnutt, Clarence. “Relative values of roughage and concentrate for milk production.” 1953. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:39454.

MLA Handbook (7^th Edition):

Chesnutt, Clarence. “Relative values of roughage and concentrate for milk production.” 1953. Web. 18 Jan 2021.

Vancouver:

Chesnutt C. Relative values of roughage and concentrate for milk production. [Internet] [Masters thesis]. Michigan State University; 1953. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:39454.

Council of Science Editors:

Chesnutt C. Relative values of roughage and concentrate for milk production. [Masters Thesis]. Michigan State University; 1953. Available from: http://etd.lib.msu.edu/islandora/object/etd:39454

Texas Tech University

18. Jaynes, John A. Some selected chemical and physical properties of cultured milks enriched by solids.

Degree: Dairy Science, 1957, Texas Tech University

URL: http://hdl.handle.net/2346/19917

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Jaynes, J. A. (1957). Some selected chemical and physical properties of cultured milks enriched by solids. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/19917

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

Chicago Manual of Style (16^th Edition):

Jaynes, John A. “Some selected chemical and physical properties of cultured milks enriched by solids.” 1957. Thesis, Texas Tech University. Accessed January 18, 2021. http://hdl.handle.net/2346/19917.

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

MLA Handbook (7^th Edition):

Jaynes, John A. “Some selected chemical and physical properties of cultured milks enriched by solids.” 1957. Web. 18 Jan 2021.

Vancouver:

Jaynes JA. Some selected chemical and physical properties of cultured milks enriched by solids. [Internet] [Thesis]. Texas Tech University; 1957. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2346/19917.

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

Council of Science Editors:

Jaynes JA. Some selected chemical and physical properties of cultured milks enriched by solids. [Thesis]. Texas Tech University; 1957. Available from: http://hdl.handle.net/2346/19917

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

Texas Tech University

19. Reeves, James E. A study of oxidized flavor development in locally produced milk.

Degree: Dairy Science, 1950, Texas Tech University

URL: http://hdl.handle.net/2346/13174

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Reeves, J. E. (1950). A study of oxidized flavor development in locally produced milk. (Thesis). Texas Tech University. Retrieved from http://hdl.handle.net/2346/13174

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

Chicago Manual of Style (16^th Edition):

Reeves, James E. “A study of oxidized flavor development in locally produced milk.” 1950. Thesis, Texas Tech University. Accessed January 18, 2021. http://hdl.handle.net/2346/13174.

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

MLA Handbook (7^th Edition):

Reeves, James E. “A study of oxidized flavor development in locally produced milk.” 1950. Web. 18 Jan 2021.

Vancouver:

Reeves JE. A study of oxidized flavor development in locally produced milk. [Internet] [Thesis]. Texas Tech University; 1950. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2346/13174.

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

Council of Science Editors:

Reeves JE. A study of oxidized flavor development in locally produced milk. [Thesis]. Texas Tech University; 1950. Available from: http://hdl.handle.net/2346/13174

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

University of British Columbia

20. Bowen, John Francis. A study of the distribution of minerals in milk produced in the Fraser Valley.

Degree: MS- MSc, Agricultural Economics, 1937, University of British Columbia

URL: http://hdl.handle.net/2429/38556

[No abstract available]

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Bowen, J. F. (1937). A study of the distribution of minerals in milk produced in the Fraser Valley. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/38556

Chicago Manual of Style (16^th Edition):

Bowen, John Francis. “A study of the distribution of minerals in milk produced in the Fraser Valley.” 1937. Masters Thesis, University of British Columbia. Accessed January 18, 2021. http://hdl.handle.net/2429/38556.

MLA Handbook (7^th Edition):

Bowen, John Francis. “A study of the distribution of minerals in milk produced in the Fraser Valley.” 1937. Web. 18 Jan 2021.

Vancouver:

Bowen JF. A study of the distribution of minerals in milk produced in the Fraser Valley. [Internet] [Masters thesis]. University of British Columbia; 1937. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2429/38556.

Council of Science Editors:

Bowen JF. A study of the distribution of minerals in milk produced in the Fraser Valley. [Masters Thesis]. University of British Columbia; 1937. Available from: http://hdl.handle.net/2429/38556

University of British Columbia

21. Williams, Christopher John. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.

Degree: MS- MSc, Animal Science, 1971, University of British Columbia

URL: http://hdl.handle.net/2429/34316

► A total of 238 records (101 Holstein, 63 Ayrshire and 74 crossbred) made by cows calving in a two year period from August 1967 to… (more)

▼ A total of 238 records (101 Holstein, 63 Ayrshire and 74 crossbred) made by cows calving in a two year period from August 1967 to July 1969 inclusive at the Oyster River Research Farm were used to study: a) lactation yields of; milk, milk fat, protein, lactose, total organic solids, and energy; b) lactation average percent; milk fat, protein lactose and total organic solids; c) percent milk energy as; milk fat, protein and lactose; d) the ratio of fat production to protein production, and e) the energy concentration of the milk. Statistical analyses were by the least squares method of Harvey (16). Constants were fitted for the three breed groups, for the two years included in this study and for the season of lactation start. Constants were also fitted for all interactions. Number of days milked, age in days of the cow at parturition, and number of days open were used as co-variables. A significance level of 5 percent was used throughout. Breed group and the co-variables of days milked and age were significant for yield traits. The Holsteins and crossbreds did not differ significantly from each other but both groups had significantly higher yields than the Ayrshires. The least squares overall means for yields of; milk, milk fat, protein, lactose, total organic solids and energy were; 14,914 ± 177, 548 ± 7.3, 510.9 ± 6.1, 738.4 ± 9.2, 1,797.6 ± 21.2 lbs., and 4,946 ± 58.9 mcal respectively. The least squares constants for each breed for the above listed traits (in the same order) were: 1) Holstein; 1,239 ± 244, 14.2 ± 10.0, 27.2 ± 8.4 60.2 ± 12.7 lbs., and 238.6 ± 81.2 mcal; 2) crossbred 688 ± 240, 21.6 ± 9.9, 26.2 ± 8.2, 37.2 ± 12.5 lbs., and 225.6 ± 80.1 mcals; and 3) Ayrshire; -1927 ± 256, -35.8 ± 10.5, -53.4 ± 8.8, -97 ± 13.3, -186.5 ± 30.7 lbs., and -464 ± 85.1 mcals. The partial regression coefficients of all yield traits on number of days milked and on age at parturition were significant and positive. The overall least squares mean percent protein was 3.44 ± 0.015. The breed least squares constants for Holstein, crossbred and Ayrshire were; -0.11 ± 0.021, ).02 ± 0.021, and 0.09 ± 0.022 respectively. Differences between crossbred and Ayrshire means were non significant but both breed group means were significantly higher than the Holstein. Breed, season, breed by season and year by season were significant sources of variation for percent milk fat and percent total organic solids. Ayrshire means were higher than Holstein for all seasons. For winter calving, crossbred means did not differ significantly from Holstein; for summer calving, crossbred means did not differ significantly from Ayrshire. Differences among Holstein season means were non significant. Crossbreds and Ayrshires calving in the summer tended to have higher percentages than winter or spring calvers. Means of winter calving cows were higher in the second year than in the first year. Percent lactose increased from 4.88 ± 0.019 in the first year to 5.02 ± 0.017 in the second year. Significant standard partial regression coefficients for days…

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Williams, C. J. (1971). Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. (Masters Thesis). University of British Columbia. Retrieved from http://hdl.handle.net/2429/34316

Chicago Manual of Style (16^th Edition):

Williams, Christopher John. “Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.” 1971. Masters Thesis, University of British Columbia. Accessed January 18, 2021. http://hdl.handle.net/2429/34316.

MLA Handbook (7^th Edition):

Williams, Christopher John. “Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population.” 1971. Web. 18 Jan 2021.

Vancouver:

Williams CJ. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. [Internet] [Masters thesis]. University of British Columbia; 1971. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/2429/34316.

Council of Science Editors:

Williams CJ. Analyses of the yield of milk, milk component, and energy in a Holstein, Ayrshire and Holstein-Ayrshire cross dairy cattle population. [Masters Thesis]. University of British Columbia; 1971. Available from: http://hdl.handle.net/2429/34316

22. Glickstein, Myer. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.

Degree: Dairy, 1937, University of Massachusetts

URL: https://scholarworks.umass.edu/theses/1556

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Glickstein, M. (1937). A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. (Thesis). University of Massachusetts. Retrieved from https://scholarworks.umass.edu/theses/1556

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

Chicago Manual of Style (16^th Edition):

Glickstein, Myer. “A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.” 1937. Thesis, University of Massachusetts. Accessed January 18, 2021. https://scholarworks.umass.edu/theses/1556.

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

MLA Handbook (7^th Edition):

Glickstein, Myer. “A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk.” 1937. Web. 18 Jan 2021.

Vancouver:

Glickstein M. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. [Internet] [Thesis]. University of Massachusetts; 1937. [cited 2021 Jan 18]. Available from: https://scholarworks.umass.edu/theses/1556.

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

Council of Science Editors:

Glickstein M. A study of iodization and buddeization on the enzymes, bacterial content, physical and chemical properties, and nutritional value of milk. [Thesis]. University of Massachusetts; 1937. Available from: https://scholarworks.umass.edu/theses/1556

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

Michigan State University

23. Fox, William K. The relationship of the lecithin content of milk to the development of oxidized flavor.

Degree: MS, 1937, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:9676

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Fox, W. K. (1937). The relationship of the lecithin content of milk to the development of oxidized flavor. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:9676

Chicago Manual of Style (16^th Edition):

Fox, William K. “The relationship of the lecithin content of milk to the development of oxidized flavor.” 1937. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:9676.

MLA Handbook (7^th Edition):

Fox, William K. “The relationship of the lecithin content of milk to the development of oxidized flavor.” 1937. Web. 18 Jan 2021.

Vancouver:

Fox WK. The relationship of the lecithin content of milk to the development of oxidized flavor. [Internet] [Masters thesis]. Michigan State University; 1937. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:9676.

Council of Science Editors:

Fox WK. The relationship of the lecithin content of milk to the development of oxidized flavor. [Masters Thesis]. Michigan State University; 1937. Available from: http://etd.lib.msu.edu/islandora/object/etd:9676

Michigan State University

24. Larsen, Paul Bybee. A study of the mechanism by which homogenization influences flavor development of milk.

Degree: MS, 1940, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:11377

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Larsen, P. B. (1940). A study of the mechanism by which homogenization influences flavor development of milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11377

Chicago Manual of Style (16^th Edition):

Larsen, Paul Bybee. “A study of the mechanism by which homogenization influences flavor development of milk.” 1940. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:11377.

MLA Handbook (7^th Edition):

Larsen, Paul Bybee. “A study of the mechanism by which homogenization influences flavor development of milk.” 1940. Web. 18 Jan 2021.

Vancouver:

Larsen PB. A study of the mechanism by which homogenization influences flavor development of milk. [Internet] [Masters thesis]. Michigan State University; 1940. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11377.

Council of Science Editors:

Larsen PB. A study of the mechanism by which homogenization influences flavor development of milk. [Masters Thesis]. Michigan State University; 1940. Available from: http://etd.lib.msu.edu/islandora/object/etd:11377

Michigan State University

25. Perlmutter, Richard Marc. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.

Degree: MS, Dept. of Food Science and Human Nutrition, 1971, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:11479

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Perlmutter, R. M. (1971). Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:11479

Chicago Manual of Style (16^th Edition):

Perlmutter, Richard Marc. “Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.” 1971. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:11479.

MLA Handbook (7^th Edition):

Perlmutter, Richard Marc. “Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide.” 1971. Web. 18 Jan 2021.

Vancouver:

Perlmutter RM. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. [Internet] [Masters thesis]. Michigan State University; 1971. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:11479.

Council of Science Editors:

Perlmutter RM. Prevention of the sulfide flavor in heated milk by oxidation with hydrogen peroxide. [Masters Thesis]. Michigan State University; 1971. Available from: http://etd.lib.msu.edu/islandora/object/etd:11479

Michigan State University

26. McMillan, Donald Young. A study of the absorption of odors by milk.

Degree: MS, 1941, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:12117

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

McMillan, D. Y. (1941). A study of the absorption of odors by milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12117

Chicago Manual of Style (16^th Edition):

McMillan, Donald Young. “A study of the absorption of odors by milk.” 1941. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:12117.

MLA Handbook (7^th Edition):

McMillan, Donald Young. “A study of the absorption of odors by milk.” 1941. Web. 18 Jan 2021.

Vancouver:

McMillan DY. A study of the absorption of odors by milk. [Internet] [Masters thesis]. Michigan State University; 1941. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12117.

Council of Science Editors:

McMillan DY. A study of the absorption of odors by milk. [Masters Thesis]. Michigan State University; 1941. Available from: http://etd.lib.msu.edu/islandora/object/etd:12117

Michigan State University

27. Pierpont, Peter Fraser. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.

Degree: MS, 1961, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:12913

Subjects/Keywords: Milk

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Pierpont, P. F. (1961). The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:12913

Chicago Manual of Style (16^th Edition):

Pierpont, Peter Fraser. “The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.” 1961. Masters Thesis, Michigan State University. Accessed January 18, 2021. http://etd.lib.msu.edu/islandora/object/etd:12913.

MLA Handbook (7^th Edition):

Pierpont, Peter Fraser. “The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk.” 1961. Web. 18 Jan 2021.

Vancouver:

Pierpont PF. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. [Internet] [Masters thesis]. Michigan State University; 1961. [cited 2021 Jan 18]. Available from: http://etd.lib.msu.edu/islandora/object/etd:12913.

Council of Science Editors:

Pierpont PF. The effectiveness of nitrogen- and sulfur- chelating compounds in inhibiting the development of oxidized flavor in milk. [Masters Thesis]. Michigan State University; 1961. Available from: http://etd.lib.msu.edu/islandora/object/etd:12913

Massey University

28. Lueamsaisuk, Chalida. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.

Degree: PhD, Food Technology, 2015, Massey University

URL: http://hdl.handle.net/10179/6964

► "Summary": Efficient fat digestion is an essential part of neonatal development. In this respect, it is noteworthy that the process by which infants digest fat… (more)

▼ "Summary": Efficient fat digestion is an essential part of neonatal development. In this respect, it is noteworthy that the process by which infants digest fat differs from that in adults; key differences include the immaturity of the pancreatic function and elevated gastric pH. The digestion of emulsified lipids may accordingly be rendered less efficient in ambient conditions in the infant gastric lumen. For example, it may be postulated that covariation in optimal conditions of proteolytic and lipolytic digestion may differently affect the digestion and disruption of the droplet membrane, the interfacial accessibility of lipase and the subsequent fatty acid production. Differences between formulated emulsion structures may therefore influence the rate of digestion; previous human studies have indicated that infants digest formula feeds more slowly than they do breast milk (Splinter and Schreiner, 1999). To further explore this observation, the lipid digestion of native biological milk (human breast milk), commercial infant formulae (liquid and powder), and model emulsions (Intralipid containing lactoferrin) were investigated in an in vitro gastric system. The aim was to gain a better understanding on the changes in emulsion structure and fat digestibility with various interfacial layers and pH environments under simulated gastric conditions. The introduction and a rationale for the focus of this thesis are shown in Chapter 1. Chapter 2 gives a critical overview and review of the literature pertaining to this thesis, and presents possible explanations of how the properties of milk fat globules and their membranes are related to the digestion outcome in the digestive system of infants. The review also examines the effects of physicochemical factors on emulsion stability. Then, Chapter 3 presents the general materials and methods used in the experimental work. The first experimental design is described in Chapter 4. This chapter compares the characteristics and physicochemical properties of different types of milks. Infant formulae are prepared from cow’s milk and designed to mimic human milk as much as possible. However, even with the advances of technology, there are still differences observed between the breast milk and commercial infant formulae. Therefore the microstructure, droplet size and droplet charge of these different types of milk (human milk, raw cow’s milk, commercial liquid formulae and commercial powder formulae) were examined before studying the emulsion digestibility under simulated infant physiological conditions. Chapter 5 gives a description on how digestion affects emulsion structure of a typical formula emulsion at different pH levels (25.5) in an in vitro system that replicates the shear rates that would normally be encountered in the infant stomach. The system is designed to simulate infant gastric conditions using different combinations of porcine pepsin and fungal lipase (Rhizopus oryzae). Thus, digestion in the presence and absence of proteolytic…

Subjects/Keywords: Milk fat digestion; Milk emulsion structures; Infant formula; Breast milk; Milk fat; Milk properties

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Lueamsaisuk, C. (2015). The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/6964

Chicago Manual of Style (16^th Edition):

Lueamsaisuk, Chalida. “The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.” 2015. Doctoral Dissertation, Massey University. Accessed January 18, 2021. http://hdl.handle.net/10179/6964.

MLA Handbook (7^th Edition):

Lueamsaisuk, Chalida. “The dynamics of milk emulsion structure during in vitro neonatal gastric digestion.” 2015. Web. 18 Jan 2021.

Vancouver:

Lueamsaisuk C. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. [Internet] [Doctoral dissertation]. Massey University; 2015. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/10179/6964.

Council of Science Editors:

Lueamsaisuk C. The dynamics of milk emulsion structure during in vitro neonatal gastric digestion. [Doctoral Dissertation]. Massey University; 2015. Available from: http://hdl.handle.net/10179/6964

University of Edinburgh

29. Edwards, Stephen. MilkMine: text-mining, milk proteins and hypothesis generation.

Degree: 2009, University of Edinburgh

URL: http://hdl.handle.net/1842/3869

► The vast and increasing volume of biological data can make it a struggle for scientists to keep up-to-date with the latest research and as a… (more)

▼ The vast and increasing volume of biological data can make it a struggle for scientists to keep up-to-date with the latest research and as a consequence they may miss significant biological links, particularly those that extend outwith their own area of expertise. MilkMine is an attempt to provide a single informatics resource to help milk protein scientists mine this information mountain more effectively, by integrating standard experimental data types with data generated by emerging text-mining techniques. A method was initially developed to identify milk-related terminology from peer-reviewed biological literature and this was used to complement the Unified Medical Language System (UMLS), a large thesaurus of biological concepts, their variant names and their types. The resultant enriched ontology was then mapped to the free text of peer-reviewed biological literature using the MMTx program producing a database of semantically enriched sentences. A co-occurrence relation extraction algorithm was written to identify relationships between milk proteins and peptides, and other biological concepts, such as diseases or biological processes. Using these literature relation sets new hypotheses can be generated using the basic principle that if “A is linked to B”, and if “B is linked to C” then we can infer an association between A and C. Filtering and downstream processing of the many generated relationships promotes significant interactions. These literature relations and hypotheses are integrated with biological data into the MilkMine database. The MilkMine database is built upon on a generic data warehousing system, InterMine. This tool enabled the integration of traditional data types, such as protein sequence or structural data, from a variety of sources (e.g. UniProt). However, the standard InterMine model was also extended by the author to include other data sources (e.g. the Protein Data Bank) and to incorporate the output of the text-mining algorithm. This integration of otherwise disparate information allows more complex querying of the data, across many data types. For example, protein sequences are mapped to instances of the names, synonyms or symbols of the protein in text, therefore a raw fragment of amino acid sequence (e.g. a particular binding region) can be used to search the MilkMine database for literature information as well as the interactions and hypotheses of those proteins that contain the sequence. The MilkMine resource is accessible online (www.bioinformatics.ed.ac.uk/milkmine) through a professional level query interface offering many features such as an interactive query builder, standard ready-to-run queries, bulk downloads and the ability to store user preferences and query histories. Evaluation of MilkMine showed that the text-mining algorithm, as well as the data integration, could provide the user with interesting connections for further study. Advisors/Committee Members: Sawyer, Lindsay, Webber, Bonnie.

Subjects/Keywords: text-mining; informatics; milk protein; milk peptide

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Edwards, S. (2009). MilkMine: text-mining, milk proteins and hypothesis generation. (Thesis). University of Edinburgh. Retrieved from http://hdl.handle.net/1842/3869

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

Chicago Manual of Style (16^th Edition):

Edwards, Stephen. “MilkMine: text-mining, milk proteins and hypothesis generation.” 2009. Thesis, University of Edinburgh. Accessed January 18, 2021. http://hdl.handle.net/1842/3869.

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

MLA Handbook (7^th Edition):

Edwards, Stephen. “MilkMine: text-mining, milk proteins and hypothesis generation.” 2009. Web. 18 Jan 2021.

Vancouver:

Edwards S. MilkMine: text-mining, milk proteins and hypothesis generation. [Internet] [Thesis]. University of Edinburgh; 2009. [cited 2021 Jan 18]. Available from: http://hdl.handle.net/1842/3869.

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

Council of Science Editors:

Edwards S. MilkMine: text-mining, milk proteins and hypothesis generation. [Thesis]. University of Edinburgh; 2009. Available from: http://hdl.handle.net/1842/3869

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

University of Alberta

30. Speake, Stephen W. Debating Milk: Milk as Nutritious and Safe.

Degree: PhD, Department of Sociology, 2015, University of Alberta

URL: https://era.library.ualberta.ca/files/cmw22v5468

► Since the early decades of the 20th century, the alignment of germ theory, pasteurisation technologies, nutrition, administrative and regulatory systems, and illness has normalised unpasteurised… (more)

▼ Since the early decades of the 20th century, the alignment of germ theory, pasteurisation technologies, nutrition, administrative and regulatory systems, and illness has normalised unpasteurised milk as dangerous while positioning pasteurised milk as safer and equally nutritious. This alignment constitutes a metanarrative that is used to organise public interactions with milk and has become part of a common heritage in Canada and the United States. My dissertation is about problematizing this metanarrative in an effort to understand the role science plays and has played in constituting pasteurised milk as a safe and nutritious food. The metanarrative that has formed around milk is interesting because it attempts to exclude and delegitimise the experience of drinking unpasteurised milk safely. This gap between the metanarrative and the experience of drinking raw milk safely has opened up a discursive space where raw milk activists can confront the metanarrative and reimagine milk as a more wholesome, nutrient-dense food that does not need to be pasteurised. This is fascinating because scientific discourses about milk present it as a dangerous food that requires pasteurisation; yet, different laws and government policies regarding milk have developed differently across diverse political landscapes. Unpasteurised milk is sold legally in Britain (except Scotland) and in many of the states within the United States. In Canada, it is illegal to distribute unpasteurised milk throughout the country. The implication of such diverse policies is that pasteurizing milk may not be necessary under all circumstances. My goal is to problematize how science only values milk in accordance with a particular set of scientific rationalities—especially those built around germ theory—that configure pasteurised milk as nutritious and safe while ignoring alternative views about the benefits of drinking raw milk safely. My focus is on how the metanarrative was and is being constituted by the scientific discourses of nutrition and safety. Therefore, I examine how these discourses emerged discursively within social contexts. I also examine how those ideas and claims act as the current institutional lens used to discipline challengers to the metanarrative. In that effort, I use genealogy and discourse analysis as my analytical methods to disturb the assumptions and claims of the metanarrative. Since this is a paper-based dissertation, each paper is a self-contained discussion of some different aspect of the past and/or present controversies around the value of pasteurising milk. Each paper points to an issue that represents the importance scientific ideas have in coordinating the various experiences of drinking milk. For that reason, I chose three specific and very different sets of problems that have arisen in attempts to comprehend milk. Then, in each paper I problematize some aspect of how past and present beliefs about milk were or continue to be constituted in ways that reveal the unstable and contestable nature of scientific theorising and…

Subjects/Keywords: activism; pasteurisation; Milk; raw milk; discourse analysis

Record Details Similar Records Cite « Share

❌

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

APA (6^th Edition):

Speake, S. W. (2015). Debating Milk: Milk as Nutritious and Safe. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/cmw22v5468

Chicago Manual of Style (16^th Edition):

Speake, Stephen W. “Debating Milk: Milk as Nutritious and Safe.” 2015. Doctoral Dissertation, University of Alberta. Accessed January 18, 2021. https://era.library.ualberta.ca/files/cmw22v5468.

MLA Handbook (7^th Edition):

Speake, Stephen W. “Debating Milk: Milk as Nutritious and Safe.” 2015. Web. 18 Jan 2021.

Vancouver:

Speake SW. Debating Milk: Milk as Nutritious and Safe. [Internet] [Doctoral dissertation]. University of Alberta; 2015. [cited 2021 Jan 18]. Available from: https://era.library.ualberta.ca/files/cmw22v5468.

Council of Science Editors:

Speake SW. Debating Milk: Milk as Nutritious and Safe. [Doctoral Dissertation]. University of Alberta; 2015. Available from: https://era.library.ualberta.ca/files/cmw22v5468

		in
And / Or
		in
And / Or
		in
And / Or
		in

Open Access Theses and Dissertations