Milkfat Sucrose Polyesters as Fat Substitutes in Cheddar-type Cheeses

Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (ΔE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar-type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability.     

Setting Agendas for Community Change: The Community Goal-Setting Strategy

ABSTRACT: Communities find it difficult to set their agendas and act, hamstrung by fragmentation, internal division and incrementalism Yet in rapidly changing environments, localities can ill-afford to let nature take its course. As a consequence a number of communities have turned to goal-setting. This paper examines community goal setting as a strategy of change. Three types of goals projects are identified the American Assembly Process, Anticipatory Democracy, and Strategic Planning. In considering their strengths and weaknesses, we ask(1) Who initiates the process for what purpose? (2) What problems are encountered? and (3) Is the public interest being served? Goal-setting, while not a replacement for government, can serve as a useful strategy to aid cities in transition.     

REGULATION OF PERITHECIA PRODUCTION IN FUSARIUM ROSEUM BY ZEARALENONE1

Zearalenone, a phytoestrogen produced by various species of Fusarium, regulates perithecial formation in F. roseum ‘Graminearum’. The response is concentration dependent, enhancing at low concentrations (1–10 ng) and inhibiting at high concentrations (10–100 μg). The biological activity can be modified by varying the chemical structure of the parent molecule. Zearalenone binds to mammalian estrogen receptor protein competitively with estradiol. Conversely estradiol binds to specific receptor protein from Fusarium mycelium.     

The use of low resolution nuclear magnetic resonance for determining avocado maturity by oil content

A method for determining oil content of dried avocado flesh using a low resolution nuclear magnetic resonance (NMR) spectrometer is described. Forty samples were analysed for oil content by NMR, Soxhlet extraction and refractive index (RI) methods. Percentage of oil by NMR was more closely correlated with Soxhlet extracted oil (r=0.978) than was percentage of oil determined by a RI method (r=0.853).
Data from approximately 700 avocado samples collected from the 1975, 1976 and 1978 Queensland growing seasons showed that percentage of oil determined by NMR was better correlated with percentage of dry matter than was percentage of oil determined by RI. Furthermore, the relationships between dry matter and oil were far more consistent between seasons for the NMR method than for the RI one.
Advantages of using the NMR technique in avocados are simplicity, speed, low operator errors and the elimination of the use of dangerous or inflammable solvents. A reproducibility relative standard deviation (s.d.) of 0.6% was obtained.     

Decomposition Kinetics of CaYb2O4

The kinetics of decomposition of CaYb₂O₄ were studied using quantitative analysis by X-ray diffraction methods and a modified method of "standard binary mixtures." This type of method was required as total composition remained constant with only the phase assemblage changing. The experimental factors considered in obtaining meaningful results from such a procedure are covered. The linearity of the fraction decomposed or concentration unreacted versus time curves at various temperatures revealed that the decomposition proceeded according to "zero-order" kinetics. The activation energy for this process was 100 kcal/mole.     

RANCIDITY OF WALNUTS AND ALMONDS AFFECTED BY SHORT TIME HEAT TREATMENTS FOR INSECT CONTROL

Short time heat treatments effectively control insect contamination of nuts containing substantial quantities of polyunsaturated fatty acids susceptible to oxidative rancidity. Walnut kernels contain greater concentrations of polyunsaturated fatty acids than almond kernels. The objectives of this research were to investigate the lipid stability of shelled walnuts and almonds as affected by short time heat treatments and accelerated storage temperatures. Heating treatments were at 55C for 2 min, 55C for 10 min, 60C for 2 min or 60C for 10 min to simulate predetermined deinfestation treatments. Untreated control and heat treated shelled walnut and almond kernels were stored at 25C for 5, 15, 30 and 60 days or 35C for 2, 5, 10 and 20 days to simulate the shelf lives of walnut and almond kernels at 4C for 2 years. Oils extracted from untreated and short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from untreated and short time heat treated almond kernels under equivalent conditions. Oils extracted from untreated walnut kernels exhibited significantly (P ± 0.05) higher peroxide values than oils extracted from short time heat treated walnut kernels after 5, 15, 30, and 60 days of storage at 25C, or after 2, 5, 10, or 20 days of storage at 35C. Oils extracted from untreated almond kernels exhibited higher peroxide values than oils extracted from short time heat treated almond kernels after 5, 15, 30, or 60 days of storage at 25C, or after 2, 5, 10 or 20 days of storage at 35C. Oils extracted from untreated walnut kernels and oils extracted from short time heat treated walnut kernels exhibited higher peroxide values than oils extracted from almond kernels after storage at 25C or 35C. Short time heat treatment does not enhance development of rancidity during accelerated storage of walnut or almond kernels.     

Rheology of Full-fat and Low-fat Cheddar Cheeses as Related to Type of Fat Mimetic

Cheeses with 60% reduced fat were prepared with three fat mimetics and viscoelasticity was studied. Storage and loss moduli of low-fat cheeses made with a carbohydrate-based fat mimetic were greater (p < 0.05) than those of low-fat cheeses made with two protein-based fat mimetics or low-fat control cheese, but smaller (p < 0.05) than the storage and loss moduli of full-fat cheese. A six-element Kelvin model properly predicted the creep compliance for the full-fat cheese and the low-fat cheeses made with or without fat mimetics. Low-fat cheese made with a carbohydrate-based fat mimetic had a network structure more similar to full-fat cheese than the low-fat control or samples made with protein-based fat mimetics.     

HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS

High hydrostatic pressure (HHP) (103 to 517 MPa) was applied for selected times (5 to 25 min) on peach puree with and without the addition of antibrowning agents (1000 ppm ascorbic acid or 300 ppm cysteine). Polyphenoloxidase (PPO) activity was assessed before and after HHP processing. Peach purees were stored at 3C for 13 days and then at 22C for 15 additional days. A z_p value of 224 MPa, in a range from 207 to 517 MPa of pressure, was obtained for peach puree without the addition of antibrowning agents. PPO activation at 103, 207 and 310 MPa or inhibition at 414 and 517 MPa was observed in peach purees containing added ascorbic acid. More than 50% inactivation of PPO was observed after adding cysteine to the peach puree and 99% inhibition was observed after 517 MPa of pressure at the experimental times. The higher the pressure treatment and the longer the treatment time for inactivating PPO, the less the discoloration of the peach puree with and without antibrowning agents during storage at low temperatures.     

Effect of Packaging Materials on the Chemical Composition of Potatoes

Russet Burbank and Chieftain potatoes were packaged in either mesh, paper or polyethylene bags and compared in chemical composition after 1, 4, and 8 wk of storage at 20^oC. Potatoes were analyzed for weight loss, discoloration, phenols, ascorbic acid, glycoalkaloids and nitrate-nitrogen. Potatoes packaged in polyethylene were lowest in weight loss, ascorbic acid and nitrate-nitrogen and highest in discoloration, phenols and glycoalkaloids than those packaged in mesh or paper. Potatoes packaged in paper were lowest in discoloration and phenols and highest in ascorbic acid. There were no significant differences in weight loss, glycoalkaloids or nitrate-nitrogen between potatoes packaged in mesh on paper.     

Master production scheduling,customer service and manufacturing flexibility in an assemble-to-order environment

A key element of manufacturing planning and control involves the inter-functional coordination of various manufacturing requirements. This paper reports the results of a simulation experiment that compares alternative master production scheduling (MPS) procedures in an assemble-to-order environment. The MPS procedures are superbills and covering sets. For a given investment in safety stocks the managerial problem is how to construct the MPS in order to minimize the firm's delivery time pressures. The results of the simulation experiment strongly support the use of the superbill techniques over the covering set technique. Moreover, of the experimental factors that influence delivery time performance, the choice of master production scheduling technique has the largest effect. Demand variability has the next greatest effect on delivery time performance. The safely stock level has the third greatest effect and product commonality was fourth. Finally, the managerial implications of the results are discussed in detail.