Session 109: Room N-112 | |||
Friday AMThe rheology of dairy foods | |||
| Sponsor: | Dairy Foods Division | ||
| Moderator(s): | S. A. Rankin, Univ. of Wisconsin, Madison M. A. Drake, North Carolina State Univ. | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 109-1 | Relating rheological and fracture properties to sensory texture of cheese E. A. FOEGEDING | |
| 9:35 AM | 109-2 | Rheological properties of mozzarella cheese C. M. CHEN | |
| 10:05 AM | 109-3 | Rheology and microstructure of a model rennet casein system Q. ZHONG, C. R. Daubert | |
| 10:35 AM | 109-4 | Rheology of yogurt and fermented milks J. A. LUCEY | |
| 11:05 AM | 109-5 | Gelation kinetics and properties of whey protein gels S. GUNASEKARAN | |
| 11:35 AM | 109-6 | Utilization of a Rapid Visco Analyzer for measurement of the rheological properties of dairy products L. E. METZGER | |