Dairy Foods: Processing

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.
Improved heat stability of whey protein isolate by dry-heating with inulin.
Bongkosh Vardhanabhuti
Heat treatment effect on hydrolysis of sodium tripolyphosphate in milk.
Walkiria Hanada Viotto
Inactivation of thermoduric sporeformers in milk by continuous ultrasonication.
Dikshi Bawa
Effect of ultrasound treatment on reconstituted deproteinized whey prior to lactose crystallization.
Lee Alexander
Evaluation of a Centritherm evaporator for concentrating micellar casein.
Dustin Grossbier
Novel microfiltration process for the manufacture of soluble casein isolate from acidified milk.
Yanjie Lu
Effect of some operating parameters on the hydraulic resistance developed during milk protein concentration by ultrafiltration.
Stephanie Methot-Hains
Comparative performance of two membrane configurations for the separation of casein from bovine milk by microfiltration.
Yves Pouliot
Characterization of the early stages of biofouling during ultrafiltration of dairy fluids using polyethersulfone membranes in a model system.
Julien Chamberland
In situ monitoring of lactose crystallization using focused beam reflectance measurement (FBRM).
Karthik Pandalaneni
Influence of magnetic field exposure and clay mineral addition on the fractionation of Greek yogurt whey components.
Clinton R. Kyle
Characterization and oxidative stability of oleic acid-modified chitosan/milk protein nanoparticle containing docosahexaenoic acid.
Ho-Kyung Ha
Electrospinning casein-based fibrous mats for food applications.
Peggy M. Tomasula
Isolation of milk fat globule membrane (MFGM) from buttermilk.
Liza Ivanov
Effects of surface modification on bacterial and spore adhesion in dairy handling materials.
Garrett T. Walsh
The impact of milk hauling practices on overall raw milk quality.
Lisbeth Goddik