SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY

Cheddar whey powder from one plant was evaluated for variations in quality parameters over 12 months. Representative samples were analyzed monthly for microbiological, physicochemical and sensory properties. The seasonal variability in the physicochemical properties was minor. Fall samples were higher in Hunter Lab parameter L* (lightness) and pH but lower in solubility index. Summer samples were high in solubility index and titratable acidity but low in L*. May production was significantly higher in standard plate count (SPC) and free moisture than the rest of the year. February production was significantly lower in SPC and free moisture content. There were no significant differences in aroma and flavor across the seasons. The flavor was generally bland, with the most intense attribute rating 5 on the 15‐point intensity scale. The order of intensity of the most intense attributes was cooked flavor and aroma > sweetness > caramelized flavor and aroma.     

FAILURE OF THE CONCEPTUAL STYLES TEST TO DISCRIMINATE NORMAL AND HIGHLY IMPULSIVE CHILDREN.

2 COGNITIVE DISPOSITIONS, INFERENTIAL AND ANALYTIC, AND THEIR RELATIONSHIP TO IMPULSIVE SCHOOL BEHAVIOR WERE INVESTIGATED. THE RELATIONSHIP OF THE DISPOSITIONS TO THE FISHER-CLEVELAND BARRIER SCORE WAS ALSO TESTED. THE KAGAN CONCEPTUAL STYLES TEST (CST) AND THE RORSCHACH INK BLOTS WERE ADMINISTERED TO 46 EXTREMELY IMPULSIVE BOYS IN SPECIAL 4TH-GRADE SCHOOL CLASSROOMS. THE CST WAS NOT ABLE TO DISTINGUISH THESE IMPULSIVE CHILDREN FROM KAGAN'S EQUIVALENT NORMAL SAMPLE OR FROM ANOTHER NORMAL GROUP. AS ANTICIPATED, NO SIGNIFICANT RELATIONSHIPS EXISTED BETWEEN THE BARRIER SCORE AND EITHER OF THE SCORES DERIVED FROM THE CST. (PsycINFO Database Record (c) 2010 APA, all rights reserved)