Dairy Foods Symposium: Chr. Hansen Symposium: Microbial Ecology of Cheese

Section: Dairy Foods
Day/Time: Wednesday 2:00 PM–6:00 PM
Location: 406
Chair: John Lyne, Chr. Hansen, Inc.

Please note: last-minute changes to the program may not be reflected here.

2:00 PM Opening Remarks John Lyne

2:15 PM   #523 Dairy species from non-dairy sources: Their genomic and metabolic diversity and potential applications in cheese. O. McAuliffe

2:45 PM #524 Development of secondary cultures for consistency and control over cheese ripening. J. A. Hannon

3:15 PM #525 Interaction of starter cultures and nonstarter lactic acid bacteria (NSLAB) in the cheese environment. G. LaPointe

3:45 PM #526 Interactions of production environment microbiota with food and beverage fermentations: Lessons for cheese production. D. A. Mills

4:15 PM   #527 Diversity and dynamics of surface-ripened cheese microbiomes: implications for cheese quality and safety B. E. Wolfe

4:45 PM Closing Remarks John Lyne

5:00 PM Chr. Hansen Cheese Symposium