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Dive into the research topics where C.M. Stine is active.

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Featured researches published by C.M. Stine.


Journal of Food Protection | 1985

Physical Damage of Yogurt. The Role of Secondary Packaging on Stability of Yogurt

M.L. Richmond; Bruce Harte; J.I. Gray; C.M. Stine

Vibratory motions are common to packaged products in the shipping and distribution environment. Using an MTS vibration table, low-fat plain yogurt (packaged in various shipping containers) was vibrated and then evaluated for phase separation (whey-off) during storage. Three types of damage were apparent: (a) slight or definite whey-off, (b) cracked or broken coagulum and (c) completely disrupted coagulum. After 10 d of storage, whey-off was quantitated. Slight and definite whey-off corresponded to 0.2 to 0.6% (wt/wt) and 0.6 to 1.8% (wt/wt), respectively. Most damage was observed in the top layers of vibrated stacks (10 high). Stretch overwrapping the shippers proved most effective in reducing syneresis, with less than 1% of the primary containers evaluated showing phase separation.


Journal of Food Protection | 1980

The rubratoxins: causative agents in food/feedborne disease.

M.L. Richmond; J.I. Gray; C.M. Stine

The rubratoxins, toxic metabolites elaborated by Penicillium rubrum and Penicillium purpurogenum , have long been implicated in livestock disease. Because of this and renewed interest in these metabolites, this review was prepared. The following topics are discussed: rubratoxin occurrence; animal and microbial toxicity; morphology; isolation, identification and analysis; physical and chemical properties; new analytical methodologies; biosynthesis and toxin synthesis under controlled conditions.


Journal of Dairy Science | 1981

Beta-Galactosidase: Review of Recent Research Related to Technological Application, Nutritional Concerns, and Immobilization1

M.L. Richmond; J.I. Gray; C.M. Stine


Journal of Dairy Science | 1961

Lipid Components of the Fat-Globule Membrane1

M.P. Thompson; J.R. Brunner; C.M. Stine; Karin Lindquist


Journal of Dairy Science | 1982

Separation of Carbohydrates in Dairy Products by High Performance Liquid Chromatography

M.L. Richmond; D.L. Barfuss; Bruce Harte; J.I. Gray; C.M. Stine


Journal of Dairy Science | 1959

Characteristics of High-Melting Triglyceride Fractions from the Fat-Globule Membrane and Butter Oil of Bovine Milk

M.P. Thompson; J.R. Brunner; C.M. Stine


Journal of Dairy Science | 1974

Extracellular protease of Penicillium roqueforti. II. Characterization of a purified enzyme preparation.

H.W. Modler; J.R. Brunner; C.M. Stine


Journal of Dairy Science | 1974

Extracellular protease of Penicillium roqueforti. I. Production and characteristics of crude enzyme preparation

H.W. Modler; J.R. Brunner; C.M. Stine


Journal of Dairy Science | 1968

Gas Chromatographic Study of Flavor Deterioration in High-Temperature Short-Time Fluid Sterile Milk1

J.R. Kirk; T.I. Hedrick; C.M. Stine


Journal of Dairy Science | 1977

Effects of Process Parameters on Formation of Volatile Acids and Free Fatty Acids in Quick-Ripened Blue Cheese,

Bruce Harte; C.M. Stine

Collaboration


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M.L. Richmond

Michigan State University

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J.I. Gray

Michigan State University

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Bruce Harte

Michigan State University

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J.R. Brunner

Michigan State University

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H.W. Modler

Michigan State University

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M.P. Thompson

Michigan State University

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D.L. Barfuss

Michigan State University

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G.M. Trout

Michigan State University

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J.R. Kirk

Michigan State University

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J.S. Aulakh

Michigan State University

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