Dairy Foods V: Processing: Utilization of Whey

Section: Dairy Foods (orals)
Format: Orals
Day/Time: Wednesday 9:30 AM–11:45 AM
Location: Ballroom G
Chair: Carmen I. Moraru, Cornell University
Please note: last-minute changes to the program may not be reflected here.
9:30 AM
#MISC24 Opening Remarks
9:45 AM
#470 Use of acid whey protein as an ingredient in nonfat set-style yogurt.
Bryan Wherry
10:00 AM
#471 Calcium precipitation as a pretreatment for improving the membrane filtration behavior of acid whey from Greek-style yogurt.
Ana G. Ortiz Quezada
10:15 AM
#472 Suitability of biomass produced by anaerobic digestion of manure and whey as a renewable peat moss substitute and economic assessment.
Donald J. McMahon
10:30 AM
Break
10:45 AM
#473 Whey tonics: One-step fermentation of acid whey to acetic acid.
Marie R. Lawton
11:00 AM
#474 Carotenoids from dairy waste: evaluation of astaxanthin produced by Haematococcus pluvialis fed de-proteinized whey permeate.
Madeline A. Brandt
11:15 AM
#475 The fermentation and distillation of sweet and acid whey and comparison of volatile compounds present in each distillate using headspace solid-phase microextraction (HS-SPME)-GC/MS.
Paul Hughes
11:30 AM
#MISC25 Closing Remarks