Dairy Foods II: Cheese

Section: Dairy Foods
Format: Orals
Day/Time: Tuesday 9:30 AM–11:00 AM
Location: 328
Chair: Lloyd Metzger, South Dakota State University
Please note: last-minute changes to the program may not be reflected here.
9:30 AM
#294 Mid-infrared analysis of Cheddar cheese.
B. Margolies
9:45 AM
#295 Cholesterol, fatty acid profile, and mineral content of commercial cheeses predicted by near-infrared transmittance spectroscopy.
CL Manuelian
10:00 AM
#296 Is fatty acid composition of retail cheeses influenced by the scale of production?
E. Vargas-Bello-Pérez
10:15 AM
#297 Impact of green tea polyphenols on functionality and sensory acceptability of buffalo milk Cheddar cheese.
M. A. Murtaza
10:30 AM
#298 Effect of pH modification on chymosin-induced coagulation of concentrated casein micelles suspensions.
Z. Zhao
10:45 AM
#299 Effects of different commercial proteolytic enzymes used in the production of enzyme-modified cheese on the cheese ripening parameters.
Z. Erbay