Dairy Foods I: Cheese

Section: Dairy Foods (orals)
Format: Orals
Day/Time: Monday 2:00 PM–4:30 PM
Location: Room 200 DE
Chair: Donald McMahon, Utah State University
Please note: last-minute changes to the program may not be reflected here.
2:00 PM
#175 Fusion of casein-based gel particles by means of extrusion.
Christian Kern
2:15 PM
#176 Influence of pH on whey expulsion from curd made from recombined concentrated milk.
Kanak Bulbul
2:30 PM
#177 Effects of microfiltered milk with different casein:true protein ratios on the quality of Cheddar cheese.
Elizabeth M. Reale
2:45 PM
#178 Characterization and presumptive identification of surface crystals on smear-ripened cheese by polarized light microscopy.
P. S. Kindstedt
3:00 PM
#179 Identification and classification of crystals in cheese by powder X-ray diffractometry.
P. S. Kindstedt
3:15 PM
#180 Influence of Mozzarella and Cheddar cheese blending on quality of pizza Cheese.
Aysha Sameen
3:30 PM
Break
4:00 PM
#181 Impact of high pressure and different storage temperatures on the properties of Gouda cheese.
Luis A. Jiménez-Maroto
4:15 PM
#182 Characterization of semi-hard and hard artisanal cheeses from small-scale producers in the Western Cape Province of South Africa.
Faith Nyamakwere