Dairy Foods VI: Dairy Ingredients

Dairy Foods VI: Dairy Ingredients

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.

#T84
Comparative environmental impact analysis of distilled whey spirit and white whiskey production.
L. Goddik

#T85
Utilizing acid whey in the beer brewing process.
M. R. Lawton

#T86
Production of whey protein-maltodextrin conjugates at a pilot plant scale.
Y. Lu

#T87
Mycobiota and natural incidence of aflatoxin M1 in milk based dietary supplements.
L. Keller

#T88
Low temperature forward osmosis concentration of skim milk: Process efficiency and product quality.
K. Kriner

#T90
Edible electrospun nanofibers from caseinate and pullulan blends.
S. Akkurt

#T91
Delactosed milk powder: Determination of the optimal drying parameters.
A. F. Carvalho

#T92
The physical and chemical effect of thermal processing on high- and low-heat nonfat dry milk set yogurt.
S. Brooks

#T93
Preliminary studies on heat stability of high protein dairy beverages containing modified milk protein concentrate.
K. Pandalaneni

#T94
Development of the method for the determination of the undenatured whey proteins in milk powder products.
Z. Zhao

#T95
Effect of sonication on viscosity of reconstituted SMP and MPC as influenced by solids content.
V. Deshpande

#T96
Determination of the appropriate emulsion formulation for microencapsulated milk fat powder production.
Z. Erbay