[PDF] Top 20 Colloidal interactions in an alternate make cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, (Manawatū), New Zealand

... uncooled cheese ( x) , 7 days 4 °C stored cheese ( x ) and the cream ( x ) used for cheese producing; (b) CLSM images were taken using lenses of x40 (left photo) and x25 (right photo) on ... See full document

... AMC_NC presented a dynamic balance between inactive and active fillers, transitioning progressively towards ‘active’ filler properties with increased residence time during RVA ...strengthen cheese texture ... See full document

... to Massey University for granting me the Massey Doctoral Completion Bursary for financial assistance during the end of my PhD ...Education, Massey University for taking care of my study ... See full document

... independent university learner (Fazey & Fazey, 2001; Weadon & Baker, ...independent university learner (Tangey, ...to university learning and accomplishment (Briggs et ...a new phase ... See full document

... 3 Zuckerman novels (1979-87) answer the question by saying that “art justifies all” (130). While Booth thinks that Roth’s answer is lacklustre, he does not answer it himself. Instead he says that while the question is ... See full document

... of cheese, actinidin had been characterized in view of its possible suitability as a coagulant enzyme (Piero, Puglisi & Petrone, ...in food industry is to tenderize ... See full document

... All the staff and students at Riddet Institute are very much appreciated. The inspirations from the nice and diversity environment are very important to my journey of study. I also thank all professors, staff and ... See full document

... probably make a contribution to the desirable flavour of milkfat, although free fatty acids are of greater significance to the desirable flavour of ...Dairyland Food Laboratories, U.S.A.) for use as ... See full document

... from cheese made using milk at a higher P /F ratio (Table ...in cheese was of no ...Cream cheese (Chapter 5). Thus increased available protein in the cheese was not effective in reducing the ... See full document

... Table 2.7 Television licences, 1960s 116 Table 2.8 Cinema attendance at four largest cities, 1958-1969 116 Table 2.9 TV licences and movie attendance, New Plymouth/Taranaki, 1960-1969 117 Table 2.10 Impact of TV ... See full document

... including interactions that affect the solubility index of ...to make F-test comparisons on the e stimated ...to make t­ tes t comparison s on the estimated e ffects ...including interactions ... See full document

... Initially, cheese curd was prepared using starter and chymosin and the curd pH was controlled by varying the draining and salting pH ...the cheese pH, but this could not be confirmed because of the ... See full document

... A.H. Bickerton , first professor o f chemi stry at Canterbury Co l l ege in 1 874 , was another scientific mater i a l ist. He thought that science had dispro v ed the 'myths ' of Genesis. As R.M. Burdon puts i t : 'In h ... See full document

... launched New Zealand ' s f i rs t social indicator ' s survey ...of New Zealanders ( f i f t een years of age and over ) l i v i ng in private households ... See full document

... A s d i s c u s s e d i n p r e v i o u s c h a p t e r s , b o t h p r e - f l owe r i n g a n d po s t ­ f l owe r ing s h o ot popu l a t i o n s a re l i k e l y t o a f fect seeding potent i a l a n d u lt i mat e s ... See full document

... A thesis presented in partial fulfilment of the requirement for the Degree of Doctor of Philosophy in Seed Technology at Massey University... MATERIALS AND METHODS..[r] ... See full document

... 1 the rapid breakdown of a 11 -casein, despite the higher SIM, 2 the slow breakdown of ,S-casein, 3 the relatively rapid increase in WSN and NPN, despite the higher SIM, 4 the large amou[r] ... See full document

... manufacture of Cheddar and Mozzarella cheeses result in the formation of two cheeses, each with different amounts of similar enzymes rennet, plasmin, and the enzymes of the starter and n[r] ... See full document

... initial partial loss o f abil i ty to per form coordinated movements to a terminal incapacitating r i gidity with flexion contracture s o f neck , trunk and extremitie s ... See full document

... A thesis presented in partial fulfilment of the requirements for the degree of Master of Veterinary Science at Massey University... Page LIST OF TABLES.[r] ... See full document