Dairy Foods III: Microbiology

Section: Dairy Foods
Format: Posters
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Chair: Mark Johnson, Wisconsin Center for Dairy Research
Please note: last-minute changes to the program may not be reflected here.
Comparison of the adhesion characteristics of common dairy spore formers and their spores.
S. Anand
Evaluating enzyme formulations for biofilm removal from dairy separation membranes.
S. Anand
Effect of membrane material properties on the diversity of early bacterial communities formed on ultrafiltration membranes.
J. Chamberland
Investigation of Escherichia coli survival in powdered whole goat milk during four months of storage.
Y. W. Park
Evaluation of relationship between water activity, pH and Escherichia coli survival of powdered whole caprine milk during 4 months of storage.
B. I. Davis
Lactose oxidase as a novel activator of the lactoperoxidase system for improved dairy product shelf-life.
S. Lara-Aguilar
Selective primer development for rapid detection of the gas-producing non-starter bacterium Lactobacillus wasatchensis.
C. Oberg
Effect of bio-protective lactic acid bacteria cultures on Lactobacillus wasatchensis.
C. Oberg
The antibacterial effect of addition of citrulline in fermented milk against foodborne pathogens.
S. W. Ho
Influence of the antimicrobial myrrh on yogurt culture bacteria over yogurt shelf life.
M. Alhejaili
Influence of the food matrix on the viability of Lactobacillus casei and Lactobacillus fermentum strains.
A. L. B. Penna
Properties of Enterococcus faecium strains isolated from traditional Carpathian ewe’s cheese.
O. Tsisaryk
Optimization of ACE-inhibitory activity of fermented milk with Lactobacillus plantarum isolated from double cream cheese of Chiapas, Mexico.
C. Figueroa