Dairy Foods IV: Chemistry

Section: Dairy Foods (orals)
Format: Orals
Day/Time: Wednesday 9:30 AM–12:00 PM
Location: Room 301 B
Chair: Tonya Schoenfuss, University of Minnesota
Please note: last-minute changes to the program may not be reflected here.
9:30 AM
#461 Survey of relationship between bulk tank milk fat and true protein and de novo fatty acid content in Holstein dairy herds in the United States.
David M. Barbano
9:45 AM
#462 Simultaneous analysis of of three adulterants in raw milk using Fourier-transform infrared spectroscopy.
Leorges M. Fonseca
10:00 AM
#463 Mid-infrared prediction of protein fractions in milk-based beverages and microfiltration retentates of skim milk.
Larissa Di Marzo
10:15 AM
#464 Measurement of anhydrous lactose content of milk: Within- and between-laboratory method performance.
Matilde Portnoy
10:30 AM
#465 The relationship between seasonal variation in bulk tank milk fat and true protein and milk fatty acid composition for Holstein herds.
David M. Barbano
10:45 AM
Break
11:00 AM
#466 Vibrations during yogurt fermentation—Impact on particle formation and further texture defects.
Adrian Orlando Körzendörfer
11:15 AM
#467 Development of a continuous cavitation-assisted thermal treatment for skim milk concentrate: Process characterization and microbial efficiency.
JaeYoung Sim
11:30 AM
#468 Controlling milk oxidation during high intensity retail LED light storage requires light-blocking and oxygen-barrier packaging properties.
Aili Wang
11:45 AM
#469 Reconstitution of MFGM phospholipids in liposomes—Physical and chemical characterization.
Joana Ortega-Anaya