Dairy Foods - Processing II

Dairy Foods - Processing II

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.

#T54
Changes in the structure and stability of whey protein in milk as a marker for homogenization and pasteurization processing.
P. Qi

#T55
Application of biochip array technology for the fast (under 19 minutes) multi-contaminant screening of milk samples using the fully automated Evidence MultiSTAT analyser.
L. Sibanda

#T56
Effect of temperature on IgM-milk fat globule-mediated agglutination.
S. F. Hansen

#T57
Effect of pilot-scale ultrasonication on the physical, coagulation, and microbial properties of raw milk.
P. M. Tomasula

#T58
Contribution of pressure-driven membrane separation operations to dairy processing eco-efficiency.
S. Benoit

#T59
Application of zinc and calcium acetate to precipitate milk fat globule membrane components from a dairy by-product.
N. Price

#T60
Reclaiming water in dairy plants by reverse osmosis: Impact of type of fluid on overall process efficiency.
J. Chamberland

#T61
High-protein yogurt from milk concentrates—Impact of final pH and the application of power ultrasound on texture properties.
A. Körzendörfer

#T62
Microencapsulation of probiotic organisms within a conjugated whey protein hydrolysate matrix.
S. Minj

#T63
Feasibility of soluble soybean polysaccharide for improving the drying ability and powder properties of Greek yogurt acid whey.
V. Sunkesula