Dairy Foods V: Microbiology

Dairy Foods V: Microbiology

Section: Dairy Foods (posters)
Format: Posters
Day/Time: Tuesday 7:30 AM–9:30 AM
Location: Exhibit Hall A

Please note: last-minute changes to the program may not be reflected here.

#T71
Identification of bacteria responsible for off-odor development in non-fat chocolate milk.
Danton Batty

#T72
Lactose oxidase: An enzymatic preservative of raw milk.
Sofía Lara

#T73
Lactobacillus wasatchensis does not survive pasteurization of milk prior to cheesemaking.
Isaac Bowen

#T74
Isolation of a Lactobacillus wasatchensis-like isolate from an aged European Cheddar cheese showing late gas defects.
Isaac Martineau

#T75
Suppressing growth of Lactobacillus wasatchensis WDC04 using organic acids.
Ireland Green

#T76
Inhibition of Lactobacillus wasatchensis by bio-protective lactic acid bacteria.
Sophie Overbeck

#T77
Potential protective effect of bifidobacteria isolated from Egyptian yogurt against carbapenem-resistant Acinetobacter baumannii.
Mahmoud Motawee

#T78
A selective medium for the enumeration and differentiation of Lactobacillus delbrueckii ssp. bulgaricus.
Nwadiuto Nwamaioha

#T79
A survey of live microorganisms in fermented foods.
Shannon D. Rezac

#T80
Fermented carbonated dairy beverage: Microbial and physicochemical characteristics.
Katherine Miley

#T81
High concentrations of cinnamon are needed to lower the counts of Lactococcus lactis R 604.
Madison Hannan

#T82
A yogurt-based activity designed to improve understanding of biochemistry concepts.
Salam Ibrahim

#T83
Raw milk microbiome of naturalized Brazilian breeds Curraleiro Pé-Duro and Pantaneiro.
Clarice Gebara