Dairy Foods III: Microbiology

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.

#M133
Comparison of the adhesion characteristics of common dairy spore formers and their spores.
S. Anand

#M134
Evaluating enzyme formulations for biofilm removal from dairy separation membranes.
S. Anand

#M135
Effect of membrane material properties on the diversity of early bacterial communities formed on ultrafiltration membranes.
J. Chamberland

#M136
Investigation of Escherichia coli survival in powdered whole goat milk during four months of storage.
Y. W. Park

#M137
Evaluation of relationship between water activity, pH and Escherichia coli survival of powdered whole caprine milk during 4 months of storage.
B. I. Davis

#M138
Lactose oxidase as a novel activator of the lactoperoxidase system for improved dairy product shelf-life.
S. Lara-Aguilar

#M139
Selective primer development for rapid detection of the gas-producing non-starter bacterium Lactobacillus wasatchensis.
C. Oberg

#M140
Effect of bio-protective lactic acid bacteria cultures on Lactobacillus wasatchensis.
C. Oberg

#M141
The antibacterial effect of addition of citrulline in fermented milk against foodborne pathogens.
S. W. Ho

#M142
Influence of the antimicrobial myrrh on yogurt culture bacteria over yogurt shelf life.
M. Alhejaili

#M143
Influence of the food matrix on the viability of Lactobacillus casei and Lactobacillus fermentum strains.
A. L. B. Penna

#M144
Properties of Enterococcus faecium strains isolated from traditional Carpathian ewe’s cheese.
O. Tsisaryk

#M145
Optimization of ACE-inhibitory activity of fermented milk with Lactobacillus plantarum isolated from double cream cheese of Chiapas, Mexico.
C. Figueroa