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.
United States Funded International development of dairy product capabilities in smallholder plants in Lebanon.
T. Schoenfuss
Impact of milk hauling practices on microbiological quality.
E. Kuhn
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.
Prevalence of sporeformers in raw milk in Nebraska: A year in perspective.
R. Crespo
Population dynamics of a common dairy sporeformer, Bacillus licheniformis, in spiked raw milk samples stored at low temperatures.
N. Awasti
The role of Bacillus cereus and their enzymes in gelation of UHT milk.
R. S. Obaid
New insights into post-pasteurization contamination of fluid milk—Detection, effects, and environmental persistence.
S. Reichler
Effect of lutein and antioxidant feed supplementation on milk quality and lutein content under different heat processes and storage times.
Z. Wei
Impact of processing on in vitro digestion of milk from grazing organic and confined conventional herds.
D. L. Van Hekken
Effect of high-pressure jet processing on casein-fat interaction.
M. Tran
Quantitative analysis of Lactobacillus rhamnosus GR-1 in fermented probiotic milk products over refrigerated storage.
S. Hekmat
The role of heat treatment, fat content, and storage time on mechanical and sensory behaviors of fluid milk.
H. S. Joyner (Melito)
Detection of microorganisms responsible for a musty off-odor in nonfat chocolate milk.
D. Batty
Rheological and tribological characterization of saliva interaction with acid milk gels.
M. Baniasadidehkordi
Preparation of polymerized whey protein directly from cheese whey and its application as a gelation agent for yogurt making.
M. Guo
Chemical, physiochemical and microstructural properties, and probiotic survivability of goat milk kefir using polymerized whey protein as co-thickening agent.
M. Guo
Oxidative stability of Iranian ghee (butter oil) and soybean oil: A comparative study.
M. Enteshari
Trans-isomers in cultured butter under the cream fermentation of Flora Danica in combination with Lactobacillus acidophilus La-5 at different temperatures.
O. Tsisaryk