Dairy Foods: Processing & chemistry

Section: Dairy Foods
Format: Orals
Day/Time: Wednesday 10:30 AM–12:15 PM
Location: Wekiwa 7/8
Chair: David Barbano, Cornell University
Please note: last-minute changes to the program may not be reflected here.
10:30 AM
#654 Effect of hydrodynamic cavitation on particle size of casein micelles, protein interactions and heat stability of skim milk.
Harsh Dahiya
10:45 AM
#655 Optimization of milk atomization by viscosity measurement.
Corentin Thierry
11:00 AM
#656 Effect of membrane channel geometry on limiting flux and serum protein removal during skim milk microfiltration.
David M. Barbano
11:15 AM
#657 Effect of soluble milk components on limiting flux and serum protein removal during skim milk microfiltration.
David M. Barbano
11:30 AM
#658 ADSA®-EAAP Speaker Exchange Presentation: Comparison of 3 different variable selection strategies to improve the predictions of fatty acid profile in bovine milk by mid-infrared spectrometry.
Hélène Soyeurt
11:45 AM
#659 Factors influencing laboratory performance of oven drying total solids on whole milk.
David M. Barbano
12:00 PM
#660 Greek-style yogurt manufacture: A case study for eco-efficiency assessment in dairy processing.
Yves Pouliot