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Session 71A |
Tuesday AM
Dairy Foods: General
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| Sponsor: | Dairy Foods Division |
| Time: | 8:30 AM- 12:00 PM |
| | 71A-1 | Determination of the sensory profile and quality parameters of Prato cheese from four different origins
I. Moreno, A. G. F. VAN DENDER, E. E. M. Mori, K. Yotsuyanagi, A. T. Silva, M. T. Destro |
| | 71A-2 | Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme or lactoperoxidase systems
S. MIN, L. J. Harris, J. H. Han, J. M. Krochta |
| | 71A-3 | Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins
I. Moreno, V. L. S. Baldini, A. G. F. VAN DENDER, A. Vialta, A. L. S. Lerayer, M. T. Destro, S. Lortal |
| | 71A-4 | Acceptability of potato bread produced with rice bran oil-fortified whole milk powder
A. COFFEE, J. U. McGregor, M. A. Drake |
| | 71A-5 | Effects of salt, acid, and milk solids on the survival and growth of E. coli O157:H7, Listeria monocytogenes, and Samonella typhimurium
S. A. IBRAHIM, R. R. Shaker, S. Sukhon |
| | 71A-6 | Application of Fourier Transform Infrared (FT-IR) Spectroscopy for monitoring short-chain free fatty acids in Swiss cheese
N. KOCA, L. Rodriguez-Saona, W. J. Harper, V. B. Alvarez |
| | 71A-7 | Building a library database of Swiss type cheese flavor compounds for electronic nose negative chemical ionization (EN-NCI) application
C. J. KUO, W. J. Harper |
| | 71A-8 | Characterization of a cabbage off-flavor in whey protein isolate
J. M. WRIGHT, M. E. Carunchia Whetstine, M. A. Drake |
| | 71A-9 | Characterization of flavor and texture development within 291 kg blocks of milled and stirred curd Cheddar cheese
M. E. CARUNCHIA WHETSTINE, P. J. Luck, M. A. Drake, E. A. Foegeding |
| | 71A-10 | Starch lipid composites in yogurt
M. Singh, F. C. Felker, G. F. Fanta |
| | 71A-11 | Paper Withdrawn
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| | 71A-12 | Effect of aging on the rheological properties of Cheddar- and Colby-like cheeses made with caprine milk from different stages of lactation
D. L. VAN HEKKEN, M. H. Tunick, K. A. Soryal, S. S. Zeng |
| | 71A-13 | Development of a pilot plant Swiss cheese process
N. KOCA, C. J. Kuo, T. Ji, W. J. Harper, V. B. Alvarez |
| | 71A-14 | Differentiation of commercial strains of Bifidobacterium
E. P. BRICZINSKI, R. F. Roberts |
| | 71A-15 | Effect of extended frozen storage on fatty acid profiles of plain soft and Monterey Jack goat milk cheeses
B. L. GADIYARAM, K. Kantimahanthi, Y. W. Park |
| | 71A-16 | Flavor and stability of whole milk powder with added rice bran oil
A. COFFEE, M. E. Carunchia Whetstine, J. U. McGregor, M. A. Drake |
| | 71A-17 | Effects of casein concentration and heat treatment on plasmin activity in model dairy systems
W. OCTAVIA, L. Wang, S. E. Sombers, K. D. Hayes, L. J. Mauer |
| | 71A-18 | Physico-chemical and rheological characterization of a yogurt with low level of fat added with fiber and calcium
J. F. VÉLEZ-RUIZ, M. E. Sosa-Morales, P. Hernández-Carranza |
| | 71A-19 | Paper Withdrawn
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| | 71A-20 | Flow and physico-chemical properties of some custard model systems formulated with skim and whole milk
J. F. VÉLEZ-RUIZ, M. E. Sosa-Morales, J. A. Rivas-Badillo |
| | 71A-21 | Effects of starter culture and salt addition on the viscosity and serum separation of fermented milk drink
A. E. Ozen, I. Iri, M. KILIC |
| | 71A-22 | Physico-chemical evaluation and texture profile analysis of Requeijão cremoso in different packages during storage at 10 °C, in the presence or absence of light.
A. G. F. VAN DENDER, K. Yotsuyanagi, V. D. Anjos, C. G. Oliveira |
| | 71A-23 | Paper Withdrawn
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| | 71A-24 | Effect of plasticizer crystallization on gloss, barrier, and tensile properties of whey protein films
K. L. DANGARAN, J. M. Krochta |
| | 71A-25 | Evaluation of modified M17 broth for growth of bifidobacteria and Lactobacillus reuteri
M. M. SALAMEH, S. A. Ibrahim, C. W. Seo, S. A. Ahmad |
| | 71A-26 | Role of pH history on the browning potential of sweet whey powder
A. DATTATREYA, S. A. Rankin |
| | 71A-27 | Growth of probiotic cultures in laboratory media supplemented with milk protein hydrolysates
M. M. SALAMEH, S. A. Ibrahim, C. W. Seo |
| | 71A-28 | Sediment formation during UHT treatment of goats' milk
M. LEWIS, T. Boumpa, A. Tsioulpas, A. Grandison |
| | 71A-29 | Impact of a piggyback heat exchanger system on the shelf-life of pasteurized fluid milk
W. BANG, D. A. Clare, G. Cartwright, M. A. Drake |
| | 71A-30 | Peptidase specificity and activity of twenty-nine dairy Propionibacterium strains
P. LIMPISATHIAN, P. D. Courtney |
| | 71A-31 | Impact of accelerated ripening temperatures and times on flavor and texture development of Cheddar cheese
M. A. DRAKE, D. J. McMahon, J. R. Broadbent, S. L. Larsen, C. Brothersen, P. Joseph, R. L. Boucher |
| | 71A-32 | Texture and microstructure of low-fat set yogurt containing starch
S. Rattanasuwan, W. TUNGJAROENCHAI |
| | 71A-33 | Improved method for determining whey powder flowability
L. Meunier-Goddik, D. D. HUEBSCH, M. Nonnemacher |
| | 71A-34 | Chemical, microbiological, and physical characteristics of commercial Swiss-type cheeses
N. A. Kocaoglu-Vurma, S. Yurdugul, C. J. Kuo, N. Koca, W. J. Harper, P. D. COURTNEY |
| | 71A-35 | Improvement of the resistance of bifidobacteria to cold storage by natural selection
S. A. IBRAHIM |
| | 71A-36 | Protein content adjustment on rheological properties of recombined concentrated dairy products
W. WANG-NOLAN, G. Mattas, P. S. Tong |
| | 71A-37 | Influence of natural cheese characteristics on process cheese linear viscoelastic properties
A. C. BISWAS, R. Kapoor, P. Upreti, L. E. Metzger, K. Muthukumarappan |
| | 71A-38 | Impact of lutein on the characteristics of nonfat strawberry yogurt.
K. ARYANA, H. T. Barnes, T. K. Emmick, P. McGrew |
| | 71A-39 | Influence of probiotic adjuncts Lactobacillus acidophilus, Lb. casei, Lb. paracasei, and Bifidobacterium sp. on proteolytic patterns and organic acid profile of Cheddar cheese
L. ONG, N. P. Shah, A. Henriksson |
| | 71A-40 | Citrate utilization by nonstarter Lactobacillus sp. isolated from Swiss cheese
N. A. Kocaoglu-Vurma, P. D. COURTNEY |
| | 71A-41 | Influence of skim milk powder flavor variability on consumer acceptability of ingredient applications
A. CAUDLE, Y. Yoon, M. A. Drake |
| | 71A-42 | Effect of natural and nonnatural preservatives over the shelf life of oaxaca-type cheese
E. PAZ-GAMBOA, E. Herman-Lara, C. E. Martínez-Sánchez, H. Nogueira-Terrones, M. Montero-Lagunes, C. Antonio-Estrada, J. Acevedo-Acevedo, O. Acevedo-Vendrel, J. Sanchez-Burgos |
| | 71A-43 | Large- and small-strain rheological characterization within 291 kg blocks of milled and stirred cheddar cheese
P. J. LUCK, M. E. Carunchia Whetstine, M. A. Drake, E. A. Foegeding |
| | 71A-44 | Use of optical sensor technology to rapidly determine shelf life of pasteurized milk
A. L. GANDY, C. H. White, J. C. Wilson, M. W. Schilling, P. C. Coggins |
| | 71A-45 | Microbiological characteristics during refrigerated storage of "Requeijão cremoso" light produced from UF retentates and from heat-acid precipitated curds
A. T. Silva, I. Moreno, A. G. F. VAN DENDER |
| | 71A-46 | Microencapsulation of probiotics in xanthan-chitosan polyelectrolyte complex gels to improve their viability in dairy foods
S. ARGIN-SOYSAL, Y. M. Lo |
| | 71A-47 | Regional and make-procedure differences in flavor development of Cheddar cheese
M. A. DRAKE, M. D. Yates, M. E. Carunchia Whetstine, P. D. Gerard |
| | 71A-48 | Characterization of Staphylococcus aureus strains isolated from mastitic cows
N. M. PETERS, R. F. Roberts |
| | 71A-49 | Sensory analysis of "Requeijão cremoso" light manufactured by ultrafiltration and the product made from curds obtained by heat acid precipitation method
A. T. Silva, A. G. F. VAN DENDER, E. V. Faria, K. Yotsuyanagi |
| | 71A-50 | Lipase activity in whey protein concentrates and isolates
E. J. HOOG, L. H. Choi, K. D. Hayes |
| | 71A-51 | Skim milk powder flavor variability and storage stability
Y. YOON, M. A. Drake |
| | 71A-52 | Prebiotic and probiotic fat-free plain yogurt
K. Aryana, S. BEGUM, S. Ganesh, R. Rao |
| | 71A-53 | Thermal transitions and heat-sealing of glycerol-plasticized whey protein films
V. M. HERNANDEZ, J. M. Krochta |
| | 71A-54 | Compounds contributing to shelf-life and spoilage patterns in pasteurized milks
S. L. Barron, J. E. BOCK, K. A. Schmidt |
| | 71A-55 | High hydrostatic pressure modification of whey protein concentrate for improved functional properties
S. Y. LIM, B. G. Swanson, P. P. Singh, S. Clark |
| | 71A-56 | Increasing the protein content of ice cream
M. R. PATEL, R. J. Baer, M. R. Acharya |
| | 71A-57 | Reactive texturization of whey protein by supercritical fluid extrusion
K. MANOI, S. S. H. Rizvi |
| | 71A-58 | Determination of plasmin and plasminogen content of mold-ripened cheeses
L. A. PILLSBURY, K. D. Hayes |
| | 71A-59 | Sensory properties of strawberry- and vanilla-flavored ice cream supplemented with an algae oil emulsion
C. P. CHEE, R. Hollender, R. F. Roberts, J. N. Coupland |
| | 71A-60 | Effects of ultrafiltration temperature and heat treatment on compositional and rheological properties of whole milk retentate
J. W. MONTELLA, P. S. Tong |
| | 71A-61 | Impact of milk powder standardization with lactose on whey protein nitrogen index
V. SIKAND, P. S. Tong |