Dairy Foods V: Cheese

Section: Dairy Foods
Format: Posters
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Please note: last-minute changes to the program may not be reflected here.
#T72
Impact of membrane selectivity on the cheesemaking properties of skim milk concentrates.
A. Lauzin
#T73
Impact of membrane selectivity on the compositional characteristics of liquid pre-cheese concentrates.
A. Lauzin
#T74
On the use of polymeric microfiltration membranes for the preparation of liquid pre-cheese: Impact on process efficiency.
I. Dussault-Chouinard
#T75
Milk fatty acid composition and long-seasoning cheese-making qualities of milk from dairy cows given algae in pelleted or meal concentrate form.
D. Graugnard
#T76
Multivariate analysis in the study of association between Mozzarella cheese yield and processing factors.
J. G. B. Galv√£o Jr.
#T77
Tuning meltability and stretchability of pizza cheese using modified starch.
X. Yang
#T78
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese.
S. Dai
#T79
Behavior of starches with different amylose content in mixtures with casein for replacing fat in cheese.
A. L. B. Penna
#T80
Physiochemical and texture analysis of camembert cheese variants.
D. Batty
#T81
Compositional and proteolytic study of Danish Blue cheese during ripening.
A. Mane
#T83
Quantification of starch through an enzymatic starch assay to quantify flow aid concentrations in shredded cheeses.
T. Schoenfuss