Session 14A |
Sunday AM
Dairy Foods: General developments in dairy technology I
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| Sponsor: | Dairy Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| 14A-1 | Production and evaluation of coffee-flavored yogurt
F. KOREL, G. Tan, N. Demir |
| 14A-2 | Inactivation of plasmin by sonication
L. J. MAUER, K. D. Hayes |
| 14A-3 | Consumer acceptance of a processed chocolate-cheese emulsion product
P. C. Coggins, A. A. Glueck-Chaloupka, M. L. TYNES, S. L. Drake, J. A. Wilbourn |
| 14A-4 | Viability of bifidobacteria in commercial yogurt products during refrigerated storage
J. P. CARR, S. A. Ibrahim, C. W. Seo, A. Shahbazi, M. Worku |
| 14A-5 | Character impact aroma compounds in whole milk powder
M. E. CARUNCHIA WHETSTINE, Y. Karagul-Yuceer, J. D. Parker, M. A. Drake |
| 14A-6 | The effects of native and denatured whey proteins on plasmin, plasminogen and plasminogen activators
K. M. RIPPEL, S. S. Nielsen, K. D. Hayes |
| 14A-7 | Influence of whey protein concentrates on yogurt texture and rheology
I. M. SODINI, J. W. Montella, P. S. Tong |
| 14A-8 | Comparison of protease produced by Pseudomonas fluorescens M3/6 at two growth conditions
C. D. MEJIA, S. S. Nielsen, K. D. Hayes |
| 14A-9 | Plasmin, plasminogen, and plasminogen activator levels in milk supernatant vs. cheese whey as influenced by heifer stage of lactation and number of offspring
C. A. SCHAUL, K. McPherson, K. D. Hayes, S. S. Nielsen |
| 14A-10 | Inhibitory effect on the plasmin system caused by lactic acid bacteria
C. D. MEJIA, S. S. Nielsen, K. D. Hayes |
| 14A-11 | The effect of Bacillus polymyxa protease on plasmin system components
N. K. LARSON, K. D. Hayes, S. S. Nielsen |
| 14A-12 | Influence of sulfonation on the properties of whey proteins
D. P. TAYLOR, C. E. Carpenter, M. K. Walsh |
| 14A-13 | Feasibility trial of freezing Monterey Jack goat milk cheese in relation to shelf life and organic acid profiles
J. H. LEE, Y. W. Park |
| 14A-14 | Effects of freezing and thawing on chemical changes in plain soft and Monterey Jack goat milk cheeses
S. J. LEE, J. H. Lee, A. Kalantari, V. Gutta, Y. W. Park |
| 14A-15 | Role of calcium in stretchability of Mozzarella cheese
N. JOSHI, K. Muthukumarappan, R. I. Dave |
| 14A-16 | Quality of hermetically packaged nonfat dry milk in long-term storage
M. A. LLOYD, L. V. Ogden, O. A. Pike |
| 14A-17 | Effect of fat substitutes of different chemical nature on texture and microstructure of low-fat yogurt
O. SANDOVAL-CASTILLA, E. Aguirre-Mandujano, C. Lobato-Calleros, E. J. Vernon-Carter |
| 14A-18 | Paper Withdrawn
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| 14A-19 | Functional properties of fructooligosaccharides in nonfat yogurt
H. K. VOSS, J. H. Rupnow, R. W. Hutkins, S. L. Cuppett, A. M. Parkhurst, M. Schnepf |
| 14A-20 | Characterization of commercial whey protein isolates and whey protein concentrates using size-exclusion chromatography with multiangle laser light scattering (SEC-MALLS)
T. WANG, J. A. Lucey |
| 14A-21 | Development of a semi-continuous calcium caseinate film process
P. M. TOMASULA, M. F. Kozempel, A. J. McAloon |
| 14A-22 | Effect of yogurt fortification with calcium and fiber on physicochemical and rheological properties
J. F. VéLEZ-RUIZ, M. E. SOSA-MORALES, K. Alatriste-Montiel |
| 14A-23 | Microstructure and textural characteristics of reduced fat Edam cheeses containing adjunct cultures during ripening
W. TUNGJAROENCHAI, C. H. White, R. S. Chamul |
| 14A-24 | A laboratory-scale Swiss cheese making procedure
C. A. WICK, P. D. Courtney |
| 14A-25 | Sensory quality and some physical-chemical changes in UHT whole milk during storage at 25 or 35 oC
E. XAVIER, J. B. P. CHAVES, T. J. P. D. Silva, R. Rodrigues, A. A. D. Silva, M. R. D. Souza |
| 14A-26 | Manufacture of custard-style yogurt using probiotic strains of lactobacilli
Y. J. CHO, Y. Li, K. Adhikari, R. B. Johnston, A. Mustapha |
| 14A-27 | The optimal conditions of electrotransformation for Lactobacillus acidophilus strains
Y. H. KIM, K. S. Han, S. J. Oh, S. You, S. H. Kim |
| 14A-28 | Rheological properties of Cheddar and Colby cheeses made with goat milk from different stages of lactation
D. L. VAN HEKKEN, M. H. Tunick, K. A. Soryal, S. S. Zeng |
| 14A-29 | Paper Withdrawn
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| 14A-30 | Bovine a-lactalbumin, a metallo-protein , inhibits bacteriophage (Lactococcus lactis ssp lactis c2) proliferation on its host (L. lactis ssp lactis C2)
I. SURJAWAN, C. L. HICKS |
| 14A-31 | Effect of polymerized whey proteins on consistency and syneresis of probiotic goat’s milk yogurt
J. LI, M. Guo |
| 14A-32 | Non starter lactic acid bacteria and calcium lactate crystal formation in Cheddar cheese
S. AGARWAL, S. Clark, B. G. Swanson, G. Ü. Yüksel |
| 14A-33 | Evaluation of the physical-chemical characteristics and texture profile of long-life Requeijão cremoso compared to a traditional and a commercial product
A. G. F. VAN DENDER, D. A. Gallina, R. Sabino, K. Yotsuyanagi, V. D. Anjos |
| 14A-34 | Compositional difference of sweet cream buttermilk
J. K. WEE, D. E. Smith |
| 14A-35 | Stability of Requeijão cremoso in glass packages with and without exposure to light.
R. M. V. Alves, A. G. F. VAN DENDER, S. B. Jaime, I. Moreno, B. C. Pereira, M. L. Junquer |
| 14A-36 | Evaluation of methods for genus-level identification of Bifidobacterium species
E. P. BRICZINSKI, R. F. Roberts |
| 14A-37 | Use of high-pressure processing to extend the shelf life of pasteurized fluid milk products
E. G. ADAMS, W. J. Harper |
| 14A-38 | Fat-level dependent impact of selected flavor volatiles on strawberry-flavored ice creams
S. T. LOEB, I. U. Gruen, H. Heymann, K. Adhikari, L. N. Fernando |
| 14A-39 | Feasibility of incorporation of commercial acid whey powders in probiotic yogurt
R. M. PARMAR, G. G. Singhal, R. I. Dave, C. Ren |
| 14A-40 | The effects of various stabilizers on the mouthfeel and other attributes of drinkable yogurt
R. SCHONBRUN, R. H. Schmidt, C. A. Sims, J. A. Cornell |
| 14A-41 | Processing acid whey for its incorporation in to probiotic yogurt
G. G. SINGHAL, R. M. Parmar, R. I. Dave, C. Ren |
| 14A-42 | Microstructure and texture of Cheddar cheese manufactured with health beneficial lipids
K. ARYANA |
| 14A-43 | Physical-chemical composition and proteolysis indexes of Prato cheese from different origins.
I. Moreno, A. G. F. VAN DENDER, G. Costa, A. Vialta, A. L. S. Lerayer, M. T. Destro |
| 14A-44 | Quantitative analysis of water-soluble free fatty acids and amino acids in Swiss cheese with different culture ratio and warm room treatment
T. JI, V. B. Alvarez, W. J. Harper, H. Ruiz-Espinosa |
| 14A-45 | The role of glutathione in the ripening of Swiss cheese slurries
M. D. RUHLMAN, K. D. Kent, W. J. Harper |
| 14A-46 | Application of high hydrostatic pressure attenuated Lactobacillus helveticus in Cheddar cheese production
S. I. Manurung, J. R. POWERS, S. Clark, L. O. Luedecke, B. G. Swanson |
| 14A-47 | Correlation between melt profiles characteristics and sensory properties of pasta filata and non-pasta filata Mozzarella cheeses
K. MUTHUKUMARAPPAN, C. M. Chen |
| 14A-48 | Melt profile characteristics of shredded Cheddar and Mozzarella cheeses
K. MUTHUKUMARAPPAN, C. M. Chen |
| 14A-49 | Fatty acid composition of raw cow’s milk during lactation in tropical areas of Mexico
V. PARDIO, L. Landín, I. Gómez, G. Pérez, K. Waliszewski, F. Pérez-Gil |
| 14A-50 | Cheese making properties of high pressure processed milk: Pressure and holding time effects
J. J. RODRíGUEZ, S. Clark, B. G. Swanson, G. V. Barbosa-Cánovas |