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.
Impact of membrane selectivity on the cheesemaking properties of skim milk concentrates.
A. Lauzin
Impact of membrane selectivity on the compositional characteristics of liquid pre-cheese concentrates.
A. Lauzin
On the use of polymeric microfiltration membranes for the preparation of liquid pre-cheese: Impact on process efficiency.
I. Dussault-Chouinard
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
Multivariate analysis in the study of association between Mozzarella cheese yield and processing factors.
J. G. B. Galv√£o Jr.
Tuning meltability and stretchability of pizza cheese using modified starch.
X. Yang
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed Mozzarella cheese.
S. Dai
Behavior of starches with different amylose content in mixtures with casein for replacing fat in cheese.
A. L. B. Penna
Physiochemical and texture analysis of camembert cheese variants.
D. Batty
Compositional and proteolytic study of Danish Blue cheese during ripening.
A. Mane
Quantification of starch through an enzymatic starch assay to quantify flow aid concentrations in shredded cheeses.
T. Schoenfuss