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Session 17A |
Tuesday AM
Dairy Foods: Cheese and microbiology
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| Sponsor: | Dairy Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| | 17A-1 | Physical properties of yoghurts made by varying casein to whey protein ratios and using EPS starter cultures during storage
T. AMATAYAKUL, F. Sherkat, N. P. Shah |
| | 17A-2 | Enhancement of bile tolerance in lactobacillus by Tween 20 and 80
S. A. IBRAHIM, S. A. Ahmad, C. W. Seo, A. Shahbazi |
| | 17A-3 | Cell surface characteristics and autoaggregation behavior of Lactobacillus reuteri and bifidobacteria
S. A. IBRAHIM, O. A. Hassan, A. Shahbazi, C. W. Seo |
| | 17A-4 | Effect of reducing agents on the recovery of injured Bifidobacterium cells
A. M. O. AL-ABDULKARIM, S. A. Ibrahim, J. P. Carr, M. M. Salameh, E. D. Wilson, C. W. Seo, A. Shahbazi |
| | 17A-5 | Survival and growth of probiotic cultures in sour cream products
E. D. WILSON, C. W. Seo, A. Shahbazi, S. A. Ibrahim |
| | 17A-6 | Lactic acid production by free and immobilized Lactobacillus reuteri cultivated in laboratory medium supplemented with various nutrients
S. PHETSOMPHOU, C. W. Seo, A. Shahbazi, S. A. Ibrahim |
| | 17A-7 | Isolation and identification of nonstarter Lactobacillus in Swiss cheese
N. A. KOCAOGLU-VURMA, P. D. Courtney |
| | 17A-8 | Effect of added fatty acid on conjugated linoleic acid production by Lactobacillus delbrueckii ssp. bulgaricus
T. Y. LIN |
| | 17A-9 | Influence of a probiotic co-culture of Lactobacillus acidophilus and Lactobacillus casei on the microbiological quality of Chihuahua cheese
N. GUTIÉRREZ-MÉNDEZ, M. G. Gastelum-Franco, B. J. Rodriguez-Terrazas, G. V. Nevárez-Moorillón |
| | 17A-10 | Evaluation of PEF as a means of reducing the microbial load in high-solid, high-protein ulterfiltered WPC retentate
C. J. KUO, W. J. Harper, P. D. Courtney, A. E. Yousef, Q. H. Zhang |
| | 17A-11 | Cloning and sequence analysis of the gene encoding lipase in Bifidobacterium infantis
L. TU, F. Du, A. Mustapha |
| | 17A-12 | Genetic diversity of Propionibacterium strains isolated from Swiss cheese and commercial starter cultures
H. CHUNG, R. J. McCarthy, P. Courtney |
| | 17A-13 | Amino acid requirements of dairy Propionibacterium strains
R. J. MCCARTHY, P. Courtney |
| | 17A-14 | Fat reduction in Oaxaca cheese with kappa- and lambda-carrageenans by a mixture design approach
L. Fuentes-Jimenez, A. TOTOSAUS |
| | 17A-15 | Factors regulating shreddability of mozzarella cheese
J. L. CHILDS, E. A. Foegeding, C. R. Daubert |
| | 17A-16 | Inactivation of plasminogen activators using sonication
C. N. BURBRINK, L. J. Mauer, K. D. Hayes |
| | 17A-17 | Effect of frozen storage on the rheological and proteolytic properties of Monterey Jack caprine milk cheese
D. L. VAN HEKKEN, M. H. Tunick, Y. W. Park |
| | 17A-18 | Determination of plasminogen activators in bovine milk with different sample preparation and measurement methods
L. H. CHOI, K. D. Hayes, S. S. Nielsen |
| | 17A-19 | Consumer acceptability of processed cheese manufactured by extrusion technology
I. U. Gruen, E. M. PETERSON, A. J. Cole, H. E. Huff, G. Lee, F. Hsieh, H. Heymann, K. Adhikari |
| | 17A-20 | Taste properties of peptide maillard products from aged cheese
M. OGASAWARA, Y. Yamada, C. Saito, M. Egi |
| | 17A-21 | Effect of fiber from lemon by-products on the textural properties of fresh cheese
Y. Lario, F. J. García Pérez, E. Sendra, V. Martínez, A. Lozoya, E. Sayas-Barberá, J. A. Perez-Alvarez, J. FERNÁNDEZ LÓPEZ |
| | 17A-22 | Inclusion of functional fibre in imitation cheese
N. NORONHA, P. Hennelly, D. O' Riordan, M. O' Sullivan, H. H. Wang |
| | 17A-23 | Comparison of methods to measure plasmin, plasminogen, and plasminogen activators within the cheese system
L. H. CHOI, A. L. Kelly, S. S. Nielsen, K. D. Hayes |
| | 17A-24 | Effects of whey proteins on plasmin binding to casein micelles in simulated milk system
S. E. SOMBERS, L. J. Mauer, S. S. Nielsen, K. D. Hayes |
| | 17A-25 | Influence of partial cheese milk substitution with milk protein concentrate on Swiss cheese characteristics
M. D. RUHLMAN, V. B. Alvarez, W. J. Harper |