Dairy Foods IV

Dairy Foods IV

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.

#T54
United States Funded International development of dairy product capabilities in smallholder plants in Lebanon.
T. Schoenfuss

#T55
Impact of milk hauling practices on microbiological quality.
E. Kuhn

#T56
Influence of somatic cell count on sensorial acceptance of bovine milk and cheese in the semi-arid region of Brazil.
J. G. B. Galvao Jr.

#T57
Prevalence of sporeformers in raw milk in Nebraska: A year in perspective.
R. Crespo

#T58
Population dynamics of a common dairy sporeformer, Bacillus licheniformis, in spiked raw milk samples stored at low temperatures.
N. Awasti

#T59
The role of Bacillus cereus and their enzymes in gelation of UHT milk.
R. S. Obaid

#T60
New insights into post-pasteurization contamination of fluid milk—Detection, effects, and environmental persistence.
S. Reichler

#T61
Effect of lutein and antioxidant feed supplementation on milk quality and lutein content under different heat processes and storage times.
Z. Wei

#T62
Impact of processing on in vitro digestion of milk from grazing organic and confined conventional herds.
D. L. Van Hekken

#T63
Effect of high-pressure jet processing on casein-fat interaction.
M. Tran

#T64
Quantitative analysis of Lactobacillus rhamnosus GR-1 in fermented probiotic milk products over refrigerated storage.
S. Hekmat

#T65
The role of heat treatment, fat content, and storage time on mechanical and sensory behaviors of fluid milk.
H. S. Joyner (Melito)

#T66
Detection of microorganisms responsible for a musty off-odor in nonfat chocolate milk.
D. Batty

#T67
Rheological and tribological characterization of saliva interaction with acid milk gels.
M. Baniasadidehkordi

#T68
Preparation of polymerized whey protein directly from cheese whey and its application as a gelation agent for yogurt making.
M. Guo

#T69
Chemical, physiochemical and microstructural properties, and probiotic survivability of goat milk kefir using polymerized whey protein as co-thickening agent.
M. Guo

#T70
Oxidative stability of Iranian ghee (butter oil) and soybean oil: A comparative study.
M. Enteshari

#T71
Trans-isomers in cultured butter under the cream fermentation of Flora Danica in combination with Lactobacillus acidophilus La-5 at different temperatures.
O. Tsisaryk