Session 15C |
Sunday AM
Dairy Foods
|
| Sponsor: | Dairy Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| 15C-1 | A comparative study on the production methods of Ayran, traditional drinking yogurt of Turks.
Y. K. AVSAR, Y. Karagul-Yuceer, B. Tamucay, C. Kocak, C. H. White |
| 15C-2 | Comparison of growth performance of lactic acid bacteria and Bacillus sp. in a non-heated milk based media using a non traditional microbial detection system
M. M. ARENDTS, R. M. Bertoldo, R. R. Jiménez-Flores |
| 15C-3 | Properties and characterization of a monoclonal antibody for its use in screening Bacillus endospores in skim milk powder
S. FULLER, R. R. Jiménez-Flores |
| 15C-4 | In vitro production of conjugated linoleic acid (CLA) by ruminal bacteria and identification of Megasphaera elsdenii as a trans-10,cis-12 CLA isomer producing bacterium
Y. J. KIM, J. L. Rychlik, J. B. Russell, R. H. Liu |
| 15C-5 | Influence of adjunct cultures on volatile free fatty acids of reduced fat edam cheese
W. TUNGJAROENCHAI, W. E. Holmes, C. H. White, M. A. Drake |
| 15C-6 | The effect of carrageenan on quality of fermented lactic beverages
A. L. B. PENNA, F. L. Hoffmann, M. N. Oliveira |
| 15C-7 | Microstructure of high hydrostatic pressure yogurt
F. M. HARTE, B. G. Swanson, G. V. Barbosa-Cánovas |
| 15C-8 | Manufacture of fermented lactic beverages containing probiotic cultures
M. NOGUEIRA DE OLIVEIRA, I. Sodini, F. Remeuf, G. Corrieu |
| 15C-9 | Viability of lactobacillus reuteri in buttermilk during manufacturing and storage
H. S. GARCIA, B. A. Rodas, J. O. Angulo |
| 15C-10 | Effect of extended refrigerated storage on microbial populations of soft goat milk cheeses
Y. W. PARK, A. Kalantari, M. R. Lim, K. L. Arora, J. F. Frank |
| 15C-11 | Using a neural network for pattern recognition of monterey jack cheese
C. WAISARAYUTT, J. P. Norback |
| 15C-12 | Evaluation of the stability of "Requeijão cremoso" in different packages
A. G. F. VAN DENDER, I. Moreno, R. M. V. Alves, S. B. Jaime |
| 15C-13 | Particle size effects on the physical and rheological properties of derivitize whey protein concentrate powders
J. J. RESCH, C. R. Daubert |
| 15C-14 | Extruded corn snacks fortified with whey protein concentrate: effect of particle size
R. P. KONSTANCE, C. I. Onwulata, R. J. Wildermuth |
| 15C-15 | Physical properties of ice cream substituted with milk protein concentrates
C. L. MUELLER, V. B. Alvarez, W. J. Harper |
| 15C-16 | Compressive properties of composite gels consisting of fractionated whey proteins and fractionated milkfat
M. ROSENBERG, Y. Mor-Rosenberg, C. F. Shoemaker |
| 15C-17 | Effect of chelating agents and non-adsorbed whey proteins on physicochemical properties and stability of whey protein stabilized emulsions containing calcium.
E. KEOWMANEECHAI, D. J. McClements |
| 15C-18 | Viscoelastic properties of composite gels consisting of fractionated whey proteins and fractionated milkfat
Y. MOR-ROSENBERG, M. Rosenberg, C. F. Shoemaker |
| 15C-19 | Viscous properties of taro flour extruded with whey proteins to simulate weaning foods.
C. I. ONWULATA, R. P. Konstance |
| 15C-20 | Incorporation of Low Lactose Whey and Fat Replacers into Heat Shock Resistant Nonfat Ice Cream
L. M. PITKA, S. Clark, K. J. Davenport, H. Warner, L. O. Luedecke |
| 15C-21 | Acid whey as an ingredient in chocolate flavored beverage
T. JI, V. B. Alvarez, S. Balakrishnan |
| 15C-22 | New high quality fat replacers from whey proteins
F. H. HSIEH, M. R. Pan |
| 15C-23 | Oxygen barrier properties of films made from CO2-precipitated casein
P. M. TOMASULA, W. C. Yee, N. Parris |
| 15C-24 | Use of response surface methodology on manufacture of lactic beverages added with fat mimetics (Litesse and Dairy-lo)
K. SIVIERI, M. N. Oliveira |
| 15C-25 | Thermal and biochemical characterization of an hyperthermophilic b-glycosidase for lactose hydrolysis in milk
C. CRUZ-HERNANDEZ, A. E. Cruz-Guerrero, R. M. Cruz-Hernandez, F. Mijangos-Santiago, L. Gomez-Ruiz, M. Garcia-Garibay |
| 15C-26 | Protected dietary fat supplements produce high oleic acid milk fat spreadable at refrigerated temperatures
J. H. LEE, S. L. Melton, J. C. Waller, T. Ingle |
| 15C-27 | Influence of fatty acids and glycerol on the foaming properties of milk used in the manufacture of cappuccinos
J. N. NANUA, L. F. Osorio, J. U. McGregor |
| 15C-28 | Partial least squares method for analysis of milkfat by ATR technique using mid infrared spectroscopy
A. TAY, S. S. Krishnan, R. K. Singh, J. P. Gore |
| 15C-29 | Use of non-lactic acid bacterial enzymes to degrade bitter peptides in Cheddar cheese
B. WEIMER, P. Joseph, R. Koka, Y. Xie |
| 15C-30 | Modified atmosphere packaging gas type influences some indices of Cheddar cheese shred ripening
S. L. OWENS, S. A. Rankin, V. Galindo-Cuspinera, D. C. Westhoff |
| 15C-31 | The effects of phospholipases on Mozzarella cheese
L. M. RICH, T. L. Sorensen |
| 15C-32 | Proteolysis of Cheddar cheese manufactured from high-pressure treated milk, microfiltered milk, raw milk, and pasteurized milk during ripening
P. PANDEY, H. S. Ramaswamy, D. St-Gelais |
| 15C-33 | Effect of stabilizers on water retention and texture characteristics of Chihuahua cheese
A. CHáVEZ-MARTíNEZ, V. Mendoza, B. Aguilar, R. Márquez-Meléndez, S. Nieto-Montenegro |
| 15C-34 | Effect of sweeteners on the physical and sensory properties of jamoncillo
S. NIETO-MONTENEGRO, B. Rodríguez, R. Talamás, L. Moreno-Pérez |
| 15C-35 | Monascus purpureus pigments as yoghurt colorants
P. E. KOEHLER, W. B. West |
| 15C-36 | Microbial and sensory quality evaluation of reduced-fat and fat-free milk with an electronic nose
F. KOREL, M. O. Balaban |
| 15C-37 | Application of an electronic nose to correlate with sensory analysis of Cheddar cheese
M. A. DRAKE, P. D. Gerard, J. P. Kleinhenz, W. J. Harper |
| 15C-38 | Autolytic properties of acid lactic cultures isolated from commercial Prato cheese
I. MORENO, A. L. S. Lerayer, A. Vialta, A. G. F. Van Dender, M. T. Destro |