ADSA Dairy Foods Graduate Oral Competition

Section: ADSA Dairy Foods Oral Competition (Graduate)
Format: Orals
Day/Time: Monday 9:30 AM–12:15 PM
Location: Room 203
Chair: Laura Colby, Land O’Lakes, Inc.
Please note: last-minute changes to the program may not be reflected here.
9:30 AM
#21 Hydrodynamic cavitation: A clean label approach for ice-cream formulation.
J. Sim
9:45 AM
#22 Improving the functionality of lower protein dairy streams for enhanced emulsion stability.
C. Hinnenkamp
10:00 AM
#23 Manufacturing of process cheese without emulsifying salt using acid curd.
A. R. A. Hammam
10:15 AM
#24 Clean label: The naturalness perception and acceptance of dairy ingredients.
S. Maruyama
10:30 AM
#25 Cloudy vs. foggy: Mystery behind high pressure-induced aggregates of milk proteins for the valorization of cheese whey.
A. Marciniak
10:45 AM
Break
11:00 AM
#26 Developing a dairy-based health formulation by combining the bioactive properties of whey protein hydrolysates and probiotic organisms.
S. Minj
11:15 AM
#27 Study of the interaction between whey proteins and anthocyanins using fluorescence spectroscopy.
G. Miyagusuku-Cruzado
11:30 AM
#28 Impact of stretching temperature in a waterless cooker on the functionality of Mozzarella cheese.
E. K. Aversa
11:45 AM
#29 Relationship between probiotics, their lipolytic activity on milk phospholipid in buttermilk fermentation and potential health contribution.
K. Wang
12:00 PM
#30 A cross-cultural study of the sensory perception of skim milk powder between Ireland, America, and China.
C. Zeng