Dairy Foods: Cheese & chemistry

Section: Dairy Foods
Format: Orals
Day/Time: Tuesday 2:00 PM–4:45 PM
Location: Wekiwa 7/8
Chair: Rachel Campbell Mertz, Kraft Food Ingredients
Please note: last-minute changes to the program may not be reflected here.
2:00 PM
#556 Release of bioactive peptides and essential amino acids as affected by sodium chloride reduction and substitution in Akawi cheese.
Akanksha Gandhi
2:15 PM
#557 Generation of highly antioxidative peptides from purified bovine αS2-casein.
Zahur Z. Haque
2:30 PM
#558 Efficacy of Cheddar whey combined with chitosan in edible coatings to reduce protein-fat oxidation and accumulation of reactive oxygen species in retail-cut catfish fillet.
Zahur Z. Haque
2:45 PM
#559 Influence of fish oil alone or in combination with hydrogenated palm oil on sensory characteristics and fatty acid composition of bovine cheese.
Einar Vargas-Bello-Pérez
3:00 PM
#560 Comparison between whey dilution during cheese-making and standardization of milk lactose by ultrafiltration on the properties of low and reduced fat Gouda cheese.
Rodrigo A. Ibáñez
3:15 PM
Break
3:30 PM
#561 Growth and gas formation by a novel obligatory heterofermentative nonstarter lactic acid bacterium in cheese made using a Streptococcus thermophilus starter.
Fatih Ortakci
3:45 PM
#562 Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter lactobacilli species.
Fatih Ortakci
4:00 PM
#563 Demonstration of pH micro-heterogeneity in cheese matrices by fluorescence microscopy.
Jeremiah J. Sheehan
4:15 PM
#564 Evaluation of X-ray fluorescence spectroscopy for determination of minerals in process cheese.
Catherine Shawl
4:30 PM
#565 Novel sample preparation for smear ripened cheese rinds evaluated by powder X-ray diffractometry.
Gil F. Tansman