1117
SYMPOSIUM: Protein functionality in cheese systems: Natural, process cheese and analogs

Tuesday, July 22, 2014: 9:30 AM-12:30 PM
3501C (Kansas City Convention Center)
Moderator:
Rodrigo Roesch
9:30 AM
248
Commercial and Functional Considerations when formulating foods with dairy proteins
Tony McCarthy, Schreiber Foods
9:50 AM
249
A model for the formation of the aggregated network in process cheese products that can be used to predict functional properties
Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
Recorded Presentation (flv) Recorded Presentation (mp4)
10:10 AM
250
Autocatalytic multistage gel formation reaction in dairy based systems in relation to compositional factors
Ulrich Kulozik, Technische Universität München
10:30 AM
251
Protein Functionality in Processed Cheese – Fundamental Principles and Practical Observations
David C Reid, , Fonterra Research and Development Centre
Recorded Presentation (flv) Recorded Presentation (mp4)
10:50 AM
252
Impact of emulsifying salts on milk proteins and process cheese properties
John A Lucey, University of Wisconsin - Madison
Recorded Presentation (flv) Recorded Presentation (mp4)
See more of: Dairy Foods
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