This community contains the theses and dissertations of the South Dakota State University, Dairy and Food Science Department.
Due to copyright restrictions, the collection contains both open access and university access theses and dissertations. University access items are only available to SDSU users, and on-campus visitors. Non-SDSU users wishing to access restricted materials may request items through their institution’s interlibrary loan services.
ETDS from 2014
Development of a Modified Accelerated Milk Replacer Feeding Program for Dairy Calves, Brittney Strayer
ETDS from 2013
Effect of Thermoduric Bacteria on the Ripening Characteristics of Cheddar Cheese, Laura Mealy
Impact of Transglutaminase on the Functionality of Milk Protein Concentrate and Micellar Casein Concentrate, Prafulla Salunke
Monensin in Dairy Cow Diets Containing High and Low Levels of Linoleic Acid from Corn Distillers Grains and High and Low Fractions of Physically Effective Neutral Detergent Fiber, Megan Lillis Smith
ETDS from 2012
Response of Different Concentrations and Sources of Dietary Protein on High Producing Lactating Dairy Cows, Ishwary Prasad Acharya
Replacing Corn and Soybean Meal in Lactating Dairy Cow Diets with Field Peas (Pisum Sativum), Jacob John Albrecht
Exopolysaccharides Modify Functional Properties of Whey Protein Concentrate, Gagan Deep
Sugar and Butyrate Supplementation on Metabolism and Production by Lactating Dairy Cows, Kevin Herrick
A Study on the Effectiveness of Ultrasonication in Inactivating Thermoduric Aerobic Sporeformers and Spores in Non Fat Milk, Som N. Khanal
Evaluation of a Typical CIP Protocol to Control Bacterial Biofilms on Whey Reverse Osmosis Membranes, Diwakar Singh
ETDS from 2011
Formation of Bacterial Biofilms on Spiral Wound Reverse Osmosis Whey Concentration Membranes, Mallika Avadhanula
Steam-Flaked Soybeans in Dairy Cattle Diets, Heidi R. Bruns
Application of Salt Whey in Process Cheese Food Made from Cheddar Cheese Containing Exopolysaccharides, Oliver Janevski
Enhancement of Conjugated Linoleic Acid (CLA) Content in Cheddar Cheese by Combining Dietary Manipulation of Cattle and CLA Producing Starter Culture, Maneesha S. Mohan
Soybean Meal Substitution with a Microbial Protein Source in Dairy Cow Diets, Javier Andres Sabbia
ETDS from 2010
Effect of Storage Temperatures on Ice Cream Quality, Jenna R. Buyck
ETDS from 2009
Risk of Milk Fat Depression for Dairy Cows Fed High Moisture Corn and Distillers Grains in Diets Containing Monensin, Todd M. Owens
ETDS from 2008
Lactation Response of Dairy Cows Fed Distillers Grains Versus Oilseed Meals, Keith Allan Christen
Canola Meal Replacing Dried Distillers Grains with Solubles in Diets for Lactating Dairy Cows, Colleen Nicole Mulrooney
Development of Cheddar Cheese with Enhanced Conjugated Linoleic Acid by Lactic Acid Bacteria, Ashish Pandit
Rheological, Sensorial and Chemopreventive Properties of Milk Fermented with Exopolysaccharide-Producing Lactic Cultures, Darshan Purohit
Replacement of Starch from Corn with Non-Forage Fiber from Distillers Grains in Diets of Lactating Dairy Cows, Sanjeewa Dilshan Ranathunga
ETDS from 2007
Feeding Fish Oil and Condensed Corn Distillers Solubles Increases Conjugated Linoleic Acid in Milk and Modulates Immune Response in Dairy Cows, Mini Bharathan
Phosphorus Utilization in Lactating Dairy Cows Fed Increasing Amounts of Dried Distillers Grains with Solubles, Kamal Mjoun
ETDS from 2006
Improving Texture and Flavor of Reduced-Fat Cheddar Cheese Using an Exopolysaccharide-Producing Culture and Ultrafiltration, Panna Agrawal
The Feeding Value of Corn Distillers Solubles for Lactating Dairy Cows, Arun Kirshna Sasikala Appukuttan
Optimization of Growth Conditions of Selected Exo-Polysaccharides Producing Lactic Acid Bacteria in Whey Mineral Concentrate, Nirav Pandya
Effect of Coagulants and Calcium Reduction on Mozzarella Cheese Functionality, Prem Ranjan Thakur
Growth, Rumen Development, and Metabolism of Holstein Calves Fed Distillers Grains, Milton Thomas
ETDS from 2005
Effects of Replacing Forage Fiber with non-Forage Fiber in Lactating Dairy Cow Diets, Joby Cyriac
Slow-Release Urea and Highly Fermentable Sugars in Diets Fed to Lactating Dairy Cows, Gregory Leonard Golombeski
Evaluation of Dried and Wet Distillers Grains Included at Two Concentrations in the Diets of Lactating Dairy Cows, Jill Marie Ladd
Increasing the Protein Content of Ice Cream, Mandeep R. Patel
ETDS from 2004
Influence of Diets Formulated to Increase the Supply of Ketones or Ketone Precursors on the Carbohydrate Status and Performance of Transition Dairy Cows, Jeffrey Michael DeFrain
Effectiveness of a Dairy Foods Curriculum Packet and Inservice and the Assessment of Barriers to Dairy Foods Education, Sheri L. Kahnke
Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt, Gaurav Singhal
ETDS from 2003
Understanding the Role of Calcium on Functional, Rheological and Structural Characteristics of Mozzarella Cheese, Nitinkumar Joshi
Reduction of Salt (NaCl) Losses During the Manufacture of Cheddar Cheese, Sithara Sivasankaran Nair
Incorporation of Acid Whey Powders in Probiotic Yogurt, Rajesh Parmar
Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream, Shishir Ranjan
ETDS from 2001
Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream, Paul Ruger
Melt and Rheological Characteristics of Low Moisture Part Skim Mozzarella Cheese as Affected by the Starter Culture and Coagulating Enzymes, Pragati Sharma
Fortification and Estimation of Vitamin D₃ in Pasteurized Process Cheese, Praveen Upreti
ETDS from 2000
Fish Meal Versus Soybean Meal in the Diet of Lactating Cows, Amer Abughazaleh
Fatty Acid Composition of Milk, Cream, and Butter as Influenced by Feeding Cows Fish Oil, Extruded Soybeans, or Their Combination, Natesan Ramaswamy
Production of Milk and Butter Higher in Conjugated Linoleic Acid and Other Healthful Fatty Acids from Cows Fed Fish Oil, Jyothirmayi Ryali
ETDS from 1999
Influence of Dietary Fish Oil on the Concentration of Conjugated Linoleic Acid and Other Healthful Fatty Acids in Milk Fat from Lactating Dairy Cows, Douglas Christopher Donovan
The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese, Manoj Gopinathan Nair
Effect of Homogenization of Cream on Composition, Yield, and Functionality of Cheddar Cheese Made from Milk Supplemented with Ultrafiltered Milk, Bonney Sam Oommen
ETDS from 1998
Vitamins A and E in Young Calves, Dana Carmel Hammell
Application of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Process Cheese, Devang M. Raval
ETDS from 1997
Lactoperoxidase System Effects on Escherichia Coli K-12 in the Manufacture of a High Moisture and High pH Cheese (Queso Fresco), Raju S. Bangalore
Effect of Emulsifiers and Food Gum on Non Fat Ice Cream, Nagarathna Krishnaswamy
Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream, Vinith Poduval
Application of Ultrafiltered Sweet Buttermilk and Sweet Buttermilk Powder in the Manufacture of Nonfat and Lowfat Yogurts, Nathanon Trachoo
Nutritional Management Strategies to Increase Energy Intake of Lactating Cows, Jonathan H. Ydstie
ETDS from 1996
Evaluation of Corn Distillers Grains and Ruminally Protected Methionine and Lysine for Lactating Dairy Cows, Jennifer Nichols
Methods to Evaluate Protein Quality of Diets for Lactating Cows, Michael Piepenbrink
ETDS from 1995
Lactational Response of Cows Fed Condensed Corn Distillers Solubles, Clovis Rayzel Da Cruz
Lactational Evaluation of Protein Supplements of Varying Ruminal Degradability, Judy Ellison Henson
Response of Lactating Cows to Added Unsaturated Fat and Niacin, Rebecca J. Madison-Anderson
Survival of Enterohemorrhagic Escherichia Coli O157:H7 During the Manufacture and Curing of Cheddar Cheese, Christine J. Reitsma
Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers, Mathew D. Wolkow
ETDS from 1994
Growth Characteristics of Bifidobacteria in Infant Formulas, Umesh K. Dubey
Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin, Matthew Ryan Lentsch
Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese, Lloyd E. Metzger
Utilization of High Milk-Protein Powder in Bulk Starter Production and Manufacture of Gouda Cheese, Javier B. Pulgar-Vidal
ETDS from 1992
Reduced-Fat Cheddar Cheese from Condensed Milk, Debra L. Anderson
Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk, Randall L. Brandsma
Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese, Panyam Dinakar
Influence of Oilseeds on Ruminal Microbial Populations and Fermentation Patterns in Vivo and in Rumen-simulating Fermenters, Russ J. Fisher
Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat, Kenneth D. Lightfield
Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese, Dinakar Panyam
ETDS from 1991
Composition and Flavor of Milk and Butter from Cows Fed Unsaturated Dietary Fat and Receiving Bovine Somatotropin, Gene Alan Stegeman
Growth Characteristics of Bifidobacteria in Ultrafiltered Milk, Bobbi L. Ventling
ETDS from 1990
Interactions of Bovine Somatotropin and Nutrition on Milk Production and Composition of Dairy Cows, Christopher Lee Austin
Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates, Licole Jennifer Opdahl
ETDS from 1989
Readily Fermentable Nonstructural Carbohydrates in Lactating Dairy Cattle Rations, David Paul Casper
Cheddar Cheese Manufactured from Condensed Milk, Steve J. Foster
Lactational Evaluation of Ruminally Protected Methionine in Diets Containing Extruded Soybeans and Urea, Ronald L. Munneke
ETDS from 1988
Lactational Evaluation of Recombinant Bovine Somatotropin with Corn and Barley Diets, Wade Arthur Eisenbeisz
Characteristics of Milk and Butter from Cows Fed Sunflower Seeds, Robert Paul Middaugh
ETDS from 1987
Chickpeas as a protein and energy supplement for high producing dairy cows, Darryl Lynn Hadsell
Growth and Proteolytic Activity of Selected Psychrotrophic Bacteria in Whole Milk and Whole Milk Retentate, Ravinder Reddy
ETDS from 1986
Lactational and Systemic Responses to the Supplementation of Protected Methionine in Soybean Meal Diets, Daniel J. Illg
Inhibition of Psychrotrophic Bacterial Growth in Refrigerated Milk by Addition of Carbon Dioxide, Robert Francis Roberts
ETDS from 1985
Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate, Kirk Alan Baldwin
Identification of Volatile Compounds Produced by Brevibacterium Linens that Inhibit Molds, Samuel E. Beattie
Evaluation of Urea and Dried Whey in Diets of Cows During Early Lactation, David Paul Casper
Extruded Blend of Soybean Meal and Sunflower Seeds for Dairy Cattle in Early Lactation, James K. Drackley