Dairy Foods: Chemistry

Dairy Foods: Chemistry

Section: Dairy Foods
Format: Posters
Day/Time: Monday 7:30 AM–9:30 AM
Location: Gatlin Ballroom

Please note: last-minute changes to the program may not be reflected here.

#M101
Inhibition of lipid oxidation in fish oil-in-water emulsions by the combination of bovine and caprine caseins with phospholipids.
Adela Mora-Gutierrez

#M102
Obtaining of casein fractions by preparative ion-exchange chromatography on weak anion-exchangers.
Orysya Tsisaryk

#M103
Size distribution of casein micelles in raw skim milk from individual cows as studied using cryo-TEM.
Maneesha S. Mohan

#M104
Effect of casein micelle dissociation and casein modification on plasmin-induced hydrolysis.
Hasmukh Patel

#M105
The role of lactose and whey proteins in plasmin resistance of heat-treated milk.
Hasmukh Patel

#M106
Oxidative stability of an Iranian ghee (butter fat) versus soybean oil during storage at different temperatures.
Mahshid Azizi

#M107
Effect of hydrodynamic cavitation on acid gelation properties of skim milk.
Harsh Dahiya

#M108
Molar mass of a crude extract of Streptococcus thermophilus St-143 exopolysaccharide during fermentation of milk.
Som N. Khanal

#M109
Formation of hydroxymethylfurfural and other caramelization products during extrusion of lactose blends.
Tonya C. Schoenfuss