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Withdrawn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. Galv√£o 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