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B.J. Demott

University of Tennessee at Knoxville

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R.G. Cragle

University of Illinois Urbana-Champaign

D.G. Easterly

Environmental Protection Agency

Susan A. Hinton

NOAA National Marine Fisheries Service Northwest Fisheries Science Center

O.G. Sanders

Alabama Agricultural and Mechanical University

H.C. Holt

University of Tennessee at Knoxville

F.A. Draughon

University of Tennessee at Knoxville

J.T. Miles

International Center for Tropical Agriculture

M.J. Montgomery

University of Tennessee at Knoxville

John R. Mount

University of Tennessee at Knoxville

J. L. COLLINS

Michigan Technological University

Cooperative Institutions

University of Tennessee at Knoxville

Arkansas Agricultural Experiment Station

Oak Ridge National Laboratory

Michigan State University

University of Idaho

Experimental Station

Agricultural Research Service

University of Wisconsin–Madison

University of Minnesota

Knoxville College

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The influence of sugars upon lipolysis in milk.

Journal of Dairy Science (1960)

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Citations (1)

Secretion of Heptachlor Epoxide in Milk

Journal of Dairy Science (1966)

B.J. Demott J.T. Miles Susan A. Hinton L J Hardin

Heptachlor

10.3168/jds.s0022-0302(66)88124-9

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Citations (11)

Proximate, Nutritional and Microbiological Analyses of Milk‐Sweet Potato Mixtures Fermented with Yogurt Bacteria

Journal of Food Science (1991)

J. L. COLLINS C. B. EBAH John R. Mount F.A. Draughon B.J. Demott

ABSTRACT Milk, sweet potato (SP), sucrose and gelatin mixtures were fermented with yogurt bacteria. SP comprised 14, 16 or 18% of the milk‐SP mixture. As SP increased, the following components decreased (dry weight basis, except for moisture): moisture, 81.3‐79.7%; fat, 8.5‐4.9%; and calculated calories, 1,726‐1,651 kJ/100g (412‐396 Kcal/ 100g). Likewise, these components increased: nitrogen‐free extract, 66.3‐69.8% and vitamins C, 0.30 ‐ 0.41 mg/100 g and A, 971‐1,252 retinol equivalents/100g. On average, the product contained 19% protein, 3.8% ash and 2.5% dietary fiber. The lactic acid bacteria count in the product after 6.5 hr incubation was log 8.2 (1.585 x 10 6 ) CFU/g.

Calorie

10.1111/j.1365-2621.1991.tb05355.x

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COMPOSITION OF RAW AND PROCESSED SKIMMILK

Journal of Milk and Food Technology (1971)

Many processors make a more palatable skimmilk by adding nonfat dry milk solids and/or lactose. Compared to the skimmilk portion of raw milk, processed skimmilk contained more solids not fat and its freezing point was lower. The data do not indicate many, if any, processed samples in the study with added lactose, other than that contained in the added nonfat dry milk solids.

Total dissolved solids

Toned milk

10.4315/0022-2747-34.2.74

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Various aspects of radioactive strontium in dairy cattle and milk.

R.G. Cragle B.J. Demott

Strontium-90

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Influence of Storage, Heat, and Homogenization upon Xanthine Oxidase Activity of Milk

Journal of Dairy Science (1978)

B.J. Demott O.A. Praepanitchai

Homogenization

Xanthine

10.3168/jds.s0022-0302(78)83573-5

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Citations (16)

Determination of ethanol in whey-sugar solutions by freezing. [Kluyveromyces fragilis and Saccharomyces cerevisiae]

The composition of solutions undergoing yeast fermentation was stimulated by using direct-acid-set cottage cheese whey containing increasing amounts of EtOH (0 to 5.4%) with decreasing amounts of sucrose (10 to 0%). Each decrease of 0.54 g EtOH decreased specific gravity by 0.0046 unit and lowered the freezing point by 0.159 H (the Hortvet unit). Whey containing 10% added sucrose was treated as follows: (a) inoculated with Kluyveromyces fragilis, (b) carbohydrate splitting enzymes added and inoculated with Kluyveromyces fragilis and (c) carbohydrate splitting enzymes added and inoculated with Saccharomyces cerevisiae. All mixtures were incubated 48 h at 32 degrees during which 6 samples from each treatment were analyzed for total solids, specific gravity and freezing point. No difference was noted between samples treated with enzymes or those treated with the 2 yeasts cultured as related to decrease in total solids concentration or specific gravity. Each 0.001 H decrease in freezing point was accompanied by a total solids decrease of 0.006 g/100 g whey in the nonenzyme treated sample, and 0.008 g and 0.010 g/100 g whey in the enzyme-treated samples inoculated with Kluyveromyces fragilis and Saccharomyces cerevisiae, respectively. Each 0.001 H change in freezing point was equivalent to a change ofmore » 0.00003 specific gravity unit in the nonenzyme-treated sample and 0.000043 and 0.000048 specific gravity unit in the enzyme-treated samples inoculated with Kluyveromyces fragilis and Saccharomyces cerevisiae, respectively. The precision with which freezing point can be determined suggests its use in evaluating the amount of EtOH produced during fermentation.« less

Kluyveromyces

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The Iodine Concentration of Market Milk in Tennessee, 1981–1986.

Journal of Food Protection (1989)

H.C. Holt B.J. Demott James A. Bacon

10.4315/0362-028x-52.2.115

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THE INFLUENCE OF VACUUM PASTEURIZATION UPON THE FREEZING POINT AND SPECIFIC GRAVITY OF MILK

Journal of Milk and Food Technology (1967)

The freezing point of milk was raised approximately 0.005 C by passing the milk through a two-stage vacuum pasteurization system to a filler. Milk had a warmer freezing point after passing through the first vacuum chamber than before, indicating some condensation of water vapors, and/or removal of CO2 in this chamber. After passing through the second vacuum chamber the milk had about the same freezing point as it did after the first vacuum treatment. The specific gravity was decreased by clarification but was not altered by vacuum treatment. Milks collected over an 18-months' period were found to have an average freezing point 0.0065 C warmer after processing than before processing.

Pasteurization

10.4315/0022-2747-30.8.253

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Citations (4)

Binding Added Iron to Various Milk Proteins

Journal of Dairy Science (1976)

B.J. Demott Burhan Dincer

Sephadex

Fraction (chemistry)

10.3168/jds.s0022-0302(76)84404-9

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Citations (34)

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