Session 6: Room N-113 | |||
Tuesday AMNonthermal processing of dairy products | |||
| Sponsor: | Nonthermal Processing Division | ||
| Moderator(s): | G. V. Barbosa-Cánovas, Washington State Univ. K.-L. G. Ho, Praxair, Inc. | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 6-1 | Treatment of milk and dairy based beverages by dense phase carbon dioxide processing K.-L. G. HO | |
| 9:35 AM | 6-2 | Modifying functional properties of dairy products by ultra-high pressure B. G. SWANSON | |
| 10:05 AM | 6-3 | Cheese manufacturing assisted by ultra-high pressure M. F. SAN MARTÍN-GONZÁLEZ, J. S. Welti-Chanes, G. V. Barbosa-Cánovas | |
| 10:35 AM | 6-4 | Milk pasteurization by pulsed electric fields W. DE HAAN, H. L. M. Lelieveld | |
| 11:05 AM | 6-5 | Use of high hydrostatic pressure on yogurt manufacture G. V. BARBOSA-CÁNOVAS, F. M. Harte, B. G. Swanson, L. O. Luedecke | |
| 11:35 AM | 6-6 | Ozone technology in the dairy industry J. T. C. YUAN | |