Dairy Foods: Cheese

Dairy Foods: Cheese

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

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

#W125
Determining economic feasibility for artisan cheese companies.
Lisbeth Goddik

#W126
Effect of terroir for raw and pasteurized milk Cheddar on nonstarter lactic acid bacteria.
Lisbeth Goddik

#W127
Effect of terroir on flavor for raw and pasteurized milk Cheddar.
Lisbeth Goddik

#W128
The effects of terroir and heat treatment on consumers’ perception of Cheddar cheese flavor.
Lisbeth Goddik

#W129
Sensory and functional properties of cheese across three storage temperatures.
Ni Cheng

#W130
Microstructural arrangements observed using electron microscopy during the manufacture of cheese and the influence of cheese pH.
Almut H. Vollmer

#W131
Effect of salting pH, salting rate, and stretching temperature on proteolysis in Mozzarella cheese.
Ananya C. Biswas

#W132
Effect of selenium supplementation on Se status and Mozzarella quality in dairy cattle feed.
Hongyun Liu

#W133
Microbiological characteristics and mineral content of probiotic low sodium Minas cheese with added arginine.
Adriano Cruz

#W134
Probiotic Minas Frescal cheese with Lactobacillus casei Zhang.
Adriano Cruz

#W135
Effect of inulin and lactulose on characteristics of Iranian probiotic ultrafiltration feta cheese.
Mahshid Azizi

#W136
Volatile compounds formation in Prato cheese.
Walkiria Hanada Viotto

#W137
Consumer perception of reduced-fat fresh cheese in Brazil.
Walkiria Hanada Viotto

#W138
Effect of myrrh essential oil as a highly effective antimicrobial agent in processed cheese spreads.
A. G. Mohamed

#W139
Effects of storage temperature and period on textural properties of cholesterol reduced and control Cheddar-type goat milk cheeses.
Krishna P. Bastola

#W140
Identification of crystalline entities in the rinds of white mold ripened cheese and smear ripened cheese with powder X-ray diffractometry.
Gil F. Tansman

#W141
Characterization of single crystals in the rinds of white mold and smear ripened cheeses with single crystal X-ray diffractometry.
Gil F. Tansman