Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat

The protein quality of freeze-dried cheddar cheese, spray-dried cheddar cheese, freeze-dried fabricated cheddar cheese (with casein as the main protein source), and sodium caseinate was evaluated in rats using the protein efficiency ratio (PER) assay (AOAC procedures) in two feeding experiments with casein as the control. Biological evaluation of the products showed that PER values for freeze-dried cheddar cheese were significantly higher than casein (3.7 vs 2.5). Freeze-dried cheddar also had a PER value significantly higher than spray-dried cheddar cheese (3.7 vs 3.0). Freeze-dried fabricated cheddar cheese and sodium caseinate had PER values not significantly different from the casein control.     

Flow control in flexible manufacturing: minimization of stockout cost

A flow control method is presented for a flexible manufacturing cell where the performance criterion is to minimize stockout costs in meeting time-varying demands from downstream cells. The cell operation is constrained by limited buffer space, workstation failures, and varying input rates from upstream cells. An optimization model is solved periodically to determine the required workflow rate and associated flow-control directives. Some computational results are provided and further research issues are discussed.     

THE ROLE OF EXTENSION IN HELPING AMERICANS IMPROVE THE NUTRITIONAL QUALITY OF THEIR DIETS

The land-grant extension system has long been known as the best educational network in the world. Extension home economists are focusing much of their efforts in food, nutrition and health programming. Extension personnel are collaborating with other agricultural health professionals in programs designed to improve the nutritional quality of diets consumed by individuals in the United States.     

Shop operating characteristics curves for shop control

A graphical method is proposed as a tool for evaluating the impact of different control rules or different shop configurations upon shop performance. The shop operating characteristics curve simultaneously displays indices for the throughput rate, the flow time, and the level of work-in-process. The method of constructing and applying the shop operating characteristics curve is illustrated using several examples. The invariance property of the curve also is discussed.     

Strategic configuration of flexible assembly systems: a single period approximation

Research on strategic planning in manufacturing has tended to focus on two themes: (1) integrating manufacturing strategy with business strategy; and (2) aggregate capacity planning and allocation. This paper introduces a new planning problem that provides a bridge from strategy to capacity by focusing on the configuration of key manufacturing resources. The problem is introduced in the context of consumer electronics. As a first step toward developing planning tools, a single period approximation is formulated. The single period model provides some analytical insights and leads to two solution approaches. Specific algorithms are developed and computationally tested. Directions for future research are described.     

Development of a Rat Model to Test the Nutritional Equivalency of Traditional vs Fabricated Foods: Cheddar Cheese vs Fabricated Cheddar Cheese

Based on the Food & Drug Administration's proposed 1978 standards for “nutritional equivalency,” we have developed a biological assay designed to test the “nutritional equivalency” of traditional vs fabricated foods using cheddar cheese and fabricated cheddar cheese as examples. Diets were formulated that lacked the FDA proposed vitamin and mineral requirements (riboflavin, vitamins B-12 and A, calcium, phosphorus, zinc) for cheese substitutes. By adding traditional or fabricated cheddar cheese to such diets, we were able to compare the overall presence and bioavailability of the vitamins/minerals required for nutritional equivalency. Throughout the 28 day test, the fabricated cheddar cheese did not support the growth of male Sprague-Dawley rats as well as cheddar cheese did.     

Physicochemical characterisation of calcium phosphates prepared from milk ultrafiltrates: Effect of the mineral composition

This study deals with the precipitation of calcium phosphate in permeates removed from milks at different pH (6.7, 5.2 and 4.6). An overall high yield of precipitation of calcium and phosphate (70–80%, respectively) was obtained for all precipitates with Ca/P molar ratios close to 1.5. The suspended milk‐derived calcium phosphate (MDCP) precipitates had 8–14 μm size and ?14 to ?28 mV zeta potential. The dried MDCP precipitates were identified as amorphous calcium phosphate (ACP), stable over 18 months of storage at room temperature.