Report on the Agricultural Experiment Stations, 1954 Page: 9
98 p. ; 23 cm.View a full description of this book.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
vents the development of off-flavors which takes place in canned single-strength orange
and grapefruit juices. As a result of this research the local government and private
industry are taking the necessary steps for rapid expansion of the canning industry in
Puerto Rico.
Frozen baking bananas
The cooking banana, often mistaken for eating bananas, freezes very well, the Hawaii
station reports. Prebaking or preboiling adequately preserves this fruit's flavor and
natural color during the period of storage. Conserving surplus ripe bananas by freezing
may develop a new product, especially suited for the local market.
Orange concentrate as flavoring for ice cream
A formula for preparing an orange injection flavoring material for a variegated
orange ice cream has been developed by the Florida station. A pectin stabilizer, sugar,
and water are combined, given the necessary heat treatment, and cooled prior to the
addition of the partially thawed citrus juice concentrate. Added when thawed only sufficiently
to be emptied from the cans, the frozen orange concentrate provides the true
fresh flavor of the fruit in the finished ice cream. Available at three fountains on the
campus of the University of Florida, the product has been commanding about 10 percent
of total ice cream sales since October 1, 1952.
New frozen juice concentrates
An important outlet for cherry and prune growers may develop as a result of research
by the Oregon station. Frozen concentrates of Italian prunes and blended Royal Ann and
Bing Sweet cherry juices have been developed in which the natural fruit flavors are retained.
The juices were prepared by mashing fresh fruit and pits in a hammermill, adding
sugar, and cooking for 20 minutes. High quality products were obtained by the addition of
an enzyme which settled and separated fruit cells, allowing clear juice to be filtered.
Work on raspberry and other berry juice concentrates is in progress.
Quality prepeeled potatoes
Recent reports have estimated that prepeeled potatoes are now being marketed at the
rate of 2 million bushels annually. Institutional channels have been the main outlet for
this product. The freshly peeled potatoes, susceptible to both enzymatic and microbiological
deterioration, discolor under ordinary retail conditions. Results of trials by
the Massachusetts station have demonstrated that briefly immersing the peeled potatoes
in an aqueous solution of sodium bisulfite will postpone the onset of discoloration for
about 20 days, provided the potatoes are stored at 40 F. or below.
New pecan product
A pecan butter for use in milkshakes, ice cream, and bakery and confectionery products,
developed by the Georgia station, has high flavor and good keeping qualities. This
product was prepared by dry roastingpecanmeats at 365 F. for 16 minutes, grinding to a
fine consistency before cooling, then adding 1 percent salt and 1-1/2 percent hydrogenated
fat, then packing and sealing while warm.
New cheese
, A new approach to cheese manufacture has been accomplished by investigators at
the Minnesota and Wisconsin stations, with the production of a semisoft, mold-ripened
white cheese. The unique step in its manufacture involves the use of white mutants of the
mold Penicillium roqueforti as the cheese-ripening organism. These white molds are
produced by irradiating the parent blue mold with ultraviolet light. The cheese made with
the UW-1Z mutant has a soft buttery body, excellent spreadability, blends well without
stringiness in cooking, and has a relatively mild flavor in contrast to the crumbly body and
- 9 -
Upcoming Pages
Here’s what’s next.
Search Inside
This book can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Book.
United States. Office of Experiment Stations. Report on the Agricultural Experiment Stations, 1954, book, April 1955; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5988/m1/13/: accessed April 25, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.