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.

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ETDS from 2006

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The Feeding Value of Corn Distillers Solubles for Lactating Dairy Cows, Arun Kirshna Sasikala Appukuttan

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Optimization of Growth Conditions of Selected Exo-Polysaccharides Producing Lactic Acid Bacteria in Whey Mineral Concentrate, Nirav Pandya

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Microstructure, Proteolysis, and Meltability in Low Moisture Part Skim Mozzarella Cheese as Affected by Proteolytic Starter Cultures and Coagulating Enzymes, Sumita Som

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Effect of Coagulants and Calcium Reduction on Mozzarella Cheese Functionality, Prem Ranjan Thakur

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Growth, Rumen Development, and Metabolism of Holstein Calves Fed Distillers Grains, Milton Thomas

ETDS from 2005

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Effects of Replacing Forage Fiber with non-Forage Fiber in Lactating Dairy Cow Diets, Joby Cyriac

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Slow-Release Urea and Highly Fermentable Sugars in Diets Fed to Lactating Dairy Cows, Gregory Leonard Golombeski

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Evaluation of Dried and Wet Distillers Grains Included at Two Concentrations in the Diets of Lactating Dairy Cows, Jill Marie Ladd

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Increasing the Protein Content of Ice Cream, Mandeep R. Patel

ETDS from 2004

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Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese, Seema Das

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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

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Effectiveness of a Dairy Foods Curriculum Packet and Inservice and the Assessment of Barriers to Dairy Foods Education, Sheri L. Kahnke

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Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt, Gaurav Singhal

ETDS from 2003

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Reduction of Salt (NaCl) Losses During the Manufacture of Cheddar Cheese, Sithara Sivasankaran Nair

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Incorporation of Acid Whey Powders in Probiotic Yogurt, Rajesh Parmar

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Effects of Milk Fat, Homogenization, and Stabilizer-Emulsifier Blend on the Texture of Vanilla Ice Cream, Shishir Ranjan

ETDS from 2001

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Effect of Double Homogenization and Whey Protein Concentrate on the Texture of Ice Cream, Paul Ruger

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Melt and Rheological Characteristics of Low Moisture Part Skim Mozzarella Cheese as Affected by the Starter Culture and Coagulating Enzymes, Pragati Sharma

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Fortification and Estimation of Vitamin D₃ in Pasteurized Process Cheese, Praveen Upreti

ETDS from 2000

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Fish Meal Versus Soybean Meal in the Diet of Lactating Cows, Amer Abughazaleh

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Fatty Acid Composition of Milk, Cream, and Butter as Influenced by Feeding Cows Fish Oil, Extruded Soybeans, or Their Combination, Natesan Ramaswamy

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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

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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

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Evaluation of Corn Distillers Grains and a Blend of Protein Supplements with or without Ruminally Protected Amino Acids for Lactating Cows, Caini Liu

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The Influence of Homogenization of Cream on Yield and Functionality of Cheddar Cheese, Manoj Gopinathan Nair

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Effect of Homogenization of Cream on Composition, Yield, and Functionality of Cheddar Cheese Made from Milk Supplemented with Ultrafiltered Milk, Bonney Sam Oommen

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Development of Predictive Modeling for the Reduction of Escherichia Coli During the Curing Time of American Type Cheese, Yu Zhang

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Determination of the Optimal Time in the Lactation Cycle to Start Feeding a Direct-Fed Cellulase/Xylanase Enzyme Mixture to Dairy Cows, Wei Zheng

ETDS from 1998

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Vitamins A and E in Young Calves, Dana Carmel Hammell

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Application of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Process Cheese, Devang M. Raval

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A Study on the Prevalence of Gram-Negative Bacteria Isolated from Bulk Tank Milk with Special Reference to Pseudomonas Fluorescens, Ling Wang

ETDS from 1997

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Characterization of a Serine Proteinase of Several Enterococcus durans and Enterococcus faecium Strains, Li An

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Characterization of a Serine Proteinase of Several Enterococcus Durans and Enterococcus Faecium Strains, Li An

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Lactoperoxidase System Effects on Escherichia Coli K-12 in the Manufacture of a High Moisture and High pH Cheese (Queso Fresco), Raju S. Bangalore

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Use of the Relative Dose Response Assay to Determine the Vitamin A Status of Neonatal Calves: Effects of Season on Colostrum Quality and Immunological Parameters, Mary Jo Boner

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Effect of Emulsifiers and Food Gum on Non Fat Ice Cream, Nagarathna Krishnaswamy

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Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream, Vinith Poduval

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Application of Ultrafiltered Sweet Buttermilk and Sweet Buttermilk Powder in the Manufacture of Nonfat and Lowfat Yogurts, Nathanon Trachoo

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Nutritional Management Strategies to Increase Energy Intake of Lactating Cows, Jonathan H. Ydstie

ETDS from 1996

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Evaluation of Corn Distillers Grains and Ruminally Protected Methionine and Lysine for Lactating Dairy Cows, Jennifer Nichols

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Methods to Evaluate Protein Quality of Diets for Lactating Cows, Michael Piepenbrink

ETDS from 1995

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Lactational Response of Cows Fed Condensed Corn Distillers Solubles, Clovis Rayzel Da Cruz

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Lactational Evaluation of Protein Supplements of Varying Ruminal Degradability, Judy Ellison Henson

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Response of Lactating Cows to Added Unsaturated Fat and Niacin, Rebecca J. Madison-Anderson

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Survival of Enterohemorrhagic Escherichia Coli O157:H7 During the Manufacture and Curing of Cheddar Cheese, Christine J. Reitsma

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Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers, Mathew D. Wolkow

ETDS from 1994

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Growth Characteristics of Bifidobacteria in Infant Formulas, Umesh K. Dubey

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Characteristics of Milk and Reduced Fat Cheddar Cheese from Cows Fed Extruded Soybeans and Niacin, Matthew Ryan Lentsch

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Application of Cream Homogenization in the Manufacture of Reduced Fat Cheddar Cheese, Lloyd E. Metzger

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Utilization of High Milk-Protein Powder in Bulk Starter Production and Manufacture of Gouda Cheese, Javier B. Pulgar-Vidal

ETDS from 1992

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Reduced-Fat Cheddar Cheese from Condensed Milk, Debra L. Anderson

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Reduced-fat Cheddar Cheese from Condensed Milk, Debra L. Anderson

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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk, Randall L. Brandsma

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Growth and Viability of Bifidobacterium Bifidum in Cheddar Cheese, Panyam Dinakar

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Influence of Oilseeds on Ruminal Microbial Populations and Fermentation Patterns in Vivo and in Rumen-simulating Fermenters, Russ J. Fisher

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Composition and Flavor of Milk and Cheddar Cheese from Cows Fed Unsaturated Dietary Fat, Kenneth D. Lightfield

ETDS from 1991

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Composition and Flavor of Milk and Butter from Cows Fed Unsaturated Dietary Fat and Receiving Bovine Somatotropin, Gene Alan Stegeman

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Growth Characteristics of Bifidobacteria in Ultrafiltered Milk, Bobbi L. Ventling

ETDS from 1990

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Interactions of Bovine Somatotropin and Nutrition on Milk Production and Composition of Dairy Cows, Christopher Lee Austin

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Influence of Microbial Inoculants for Corn Silage on Fermentation Characteristics and Nutrient Composition in Vitro, and on Production Responses in Lactating Cows, Byung Ho Kang

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Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates, Licole Jennifer Opdahl

ETDS from 1989

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Cheddar Cheese Manufactured from Condensed Milk, Steve J. Foster

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Lactational Evaluation of Ruminally Protected Methionine in Diets Containing Extruded Soybeans and Urea, Ronald L. Munneke

ETDS from 1988

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Lactational Evaluation of Recombinant Bovine Somatotropin with Corn and Barley Diets, Wade Arthur Eisenbeisz

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Characteristics of Milk and Butter from Cows Fed Sunflower Seeds, Robert Paul Middaugh

ETDS from 1987

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Chickpeas as a protein and energy supplement for high producing dairy cows, Darryl Lynn Hadsell

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Growth and Proteolytic Activity of Selected Psychrotrophic Bacteria in Whole Milk and Whole Milk Retentate, Ravinder Reddy

ETDS from 1986

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Lactational and Systemic Responses to the Supplementation of Protected Methionine in Soybean Meal Diets, Daniel J. Illg

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Inhibition of Psychrotrophic Bacterial Growth in Refrigerated Milk by Addition of Carbon Dioxide, Robert Francis Roberts

ETDS from 1985

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Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate, Kirk Alan Baldwin

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Identification of Volatile Compounds Produced by Brevibacterium Linens that Inhibit Molds, Samuel E. Beattie

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Evaluation of Urea and Dried Whey in Diets of Cows During Early Lactation, David Paul Casper

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Extruded Blend of Soybean Meal and Sunflower Seeds for Dairy Cattle in Early Lactation, James K. Drackley

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Effects of Partial Homogenization of Milk on Yield and Quality of Cheddar Cheese, Anand Rao

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Protected Methionine and Heat-Treated Soybean Meal for High-Producing Dairy Cows, Che-Ming Jimmy Yang

ETDS from 1984

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The Manufacture of Cheddar Cheese Using Vacuum Concentrated Milks, Charles A. Bemis

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Environmental, Nutritional, and Physiological Factors Associated with Hoof Growth and Wear in Holstein Cows, Lisa Hartson Bemis

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Factors in Ultrafiltration and Thermal Concentration of Whey Affecting Commercial Lactose Crystallization, Howard Henry Bonnemann

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The Effects of Calcium Hydroxide Treatment of Sunflower Seeds on Ration Digestibility and Rumen Parameters in Holstein Steers, Ann C. Spearow

ETDS from 1983

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Ultrafiltration of Skim Milk Prior to Cottage Cheese Making, Izhar H. Athar

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The Use of Whole-Rolled Sunflower Seeds with or without Additional Limestone in Lactating Dairy Cattle Rations, Anne M. Finn

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Digestibility of Sunflower Hulls Treated with Sodium, Ammonium, and Potassium Hydroxides, Bal Krishna Sharma

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Rumen Microbial Protein Synthesis in Cows Fed Dried Whey, Paul M. Windschitl

ETDS from 1982

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Dye Marking of Antibiotics Used in Treatment of Mastitis in Dry and Lactating Cows, Richard A. Ellefson

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Use of Dry Whey and Lactose Hydrolysis in Yogurt Bases, Nagendra P. Shah

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Feeding Value of High Starch and High Fat Rations for Dairy Calves, G. Duff Stewart

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Whey-Caseinate Blends and Lactose Hydrolysis in Yogurt Manufacture, Catherine A. Whalen

ETDS from 1981

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Hydrolyzed-Lactose Whey and Nonfat Dry Milk in Ice Cream, Mohammed Serajul Islam

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Lactase Activity in Steers Fed Large Amounts of Dried Whey, Kenneth J. King

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The Effects of Rancid Milk on Cheddar Cheese, Shane Thomas McDonald

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Dye Marking of Antibiotics Used in Treatment of Mastitis, Nancy Fairbank Novak

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Preservative Effects of Covering and Propionic Acid of Alfalfa Haylage in Bunker Silos, Thomas Jonathan Oelberg

ETDS from 1980

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Duration of Antibiotic Residues in Milk from Cows Treated via Intrauterine and Intramammary Infusion, Elias Abdurahman

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Heat-Treated Soybean Proteins for Lactating Dairy Cattle, Clayton D. Mielke

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Feeding Value of High Protein Oat Silage Versus Corn Silage for Dairy Cows, Tilahun Sahlu

ETDS from 1979

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The Effects of Processed Wheys and Sodium Caseinate on Composition and Consumer Acceptance of Ice Cream, Dwight Spencer Coder

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The Effect of Sodium Hexametaphosphate on Cottage Cheese Yields, Stephen T. Dybing

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Utilization of Aspen Pellets as a Partial Roughage Replacement for Lactating Dairy Cows, Deborah Sharples Kipp

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A Comparison of Cheddar Cheese Yields and Composition Using Conventional Bulk Set Cultures and Superstart Concentrated Cultures, William J. Kipp

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An Ultrastructural Study of Fresh and Ensiled Alfalfa Using the Light and Transmission Electron Microscope, Janet Louise Lazo-Davis