9:30 AM
#16 Efficiency of ceramic microfiltration removal of whey protein from sweet whey.
Brandon Carter
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9:45 AM
#17 Concentration of acid whey from Greek-style yogurt using a combination of reverse osmosis and forward osmosis.
Pedro Menchik
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10:00 AM
#18 Feasibility of front-face fluorescence spectroscopy as a tool to understand protein leak during dairy ultrafiltration.
Yizhou B. Ma
|
10:15 AM
#19 Transcriptomics characterization of genes involved in exopolysaccharide production in Streptococcus thermophilus ASCC1275 under the influence of various sugars.
Aparna Padmanabhan
|
10:30 AM
#20 Maintaining a high level of intact casein in Cheddar cheese during aging.
Brittney M. Riebel
|
10:45 AM
Break
|
11:00 AM
#21 Preparation of a non-surface-active solution from fluid milk for interfacial experiments of milk fat globule membrane polar lipids.
Luis M. Real Hernandez
|
11:15 AM
#22 Tracking Listeria survival at different stages of ice cream manufacture.
Neha Neha
|
11:30 AM
#23 Subcritical hydrolysis of ice cream wastewater: Modeling and hydrolyzates properties.
Maryam Enteshari
|
11:45 AM
#24 Predicting quality attributes of yogurt-ice cream through fluorescence spectroscopy.
Niaz Muhammad
|
12:00 PM
#25 Predicting butter adulteration with Fourier transform infrared spectroscopy and multi-variant analysis.
Amna Sahar
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