Dairy Foods - Processing I

Dairy Foods - Processing I

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

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

#M103
The application of supercritical CO₂ technology on modifying beta-lactoglobulin in buttermilk to reduce its antigenicity.
P.-W. Yeh

#M104
Partial demineralization and deacidification of Greek yogurt acid whey by nanofiltration for improving the drying characteristics of Greek yogurt acid whey.
V. Sunkesula

#M105
Withdrawn
T. Schubert

#M106
Effect of rinsing and washing time and water temperature on removal of peanut allergen from ice cream processing equipment.
Z. Ustunol

#M107
A conjugated whey protein hydrolysate demonstrates enhanced bioactive attributes.
S. Minj

#M108
Variation of cow milk quality traits in the dairy industry of northeast Italy in the last decades.
C. L. Manuelian

#M109
Physical-chemical analysis of donkey milk yogurt mixed with milk added from other species.
J. G. B. Galvão Jr.

#M110
Evaluating ElastoSens, a novel instrument for gelation measurements, on yogurt fermentation.
K. He

#M111
Effect of cavitation and nanofiltration temperature on the production of MPC80.
A. Mishra

#M112
Development of a benchtop method to make process cheese using a Thermomix.
L. Chou