Dairy Foods IV: Cheese

Dairy Foods IV: Cheese

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.

#T62
Rheological and wear behaviors of full-fat cheese.
Fariba Zad Bagher Seighalani

#T63
Effects of composition, processing, and recovery of buffalo milk solids on the yield of mozzarella cheese.
A. H. N. Rangel

#T64
Sensory acceptance of Coalho cheese from Zebu cow milk.
A. H. N. Rangel

#T65
Sensorial acceptance of pasteurized fluid milk and Coalho cheese from milk with two levels of somatic cell counts.
A. H. N. Rangel

#T66
Sodium analysis equivalency of dry ashing and microwave assisted digestion of mozzarella cheese.
Dustin Grossbier

#T67
Influence of using different proportions of cow and goat milk on the properties of Chanco cheese.
Rodrigo A. Ibáñez

#T68
Textural characteristics of caprine milk Cheddar cheeses supplemented with microencapsulated and regular ferrous sulfate.
Aftab Siddique

#T69
Volume of whey expelled and whey composition as influence by salting, wet and dry season.
Olusegun D. Oshibanjo

#T70
The effect of high hydrostatic pressure on the texture, appearance, and shelf life of Camembert type cheese.
Danton Batty