Graduate Student Competition: ADSA Dairy Foods Dvision Poster Competition

Monday, July 21, 2014: 7:30 AM-9:15 AM
Exhibit Hall AB (Kansas City Convention Center)
Moderators:
Sivaraj Kaliappan , Elizabeth Ng and Ken Lightfield
1129
The Effect of Native Phospholipids on the Flavor and Flavor Stability of Bleached Cheddar Whey
Curtis Park, Southeast Dairy Foods Research Center, NCSU; MaryAnne Drake, Southeast Dairy Foods Research Center, NCSU
1130
The Effect of Norbixin Destruction or Removal on Flavor and Functionality of 80% Whey Protein Concentrate
Yuting Qiu, Southeast Dairy Foods Research Center, NCSU; Tucker Smith, Southeast Dairy Foods Research Center, NCSU; Allen Foegeding, Southeast Dairy Foods Research Center, NCSU; MaryAnne Drake, Southeast Dairy Foods Research Center, NCSU
1131
Storage and Temperature Effects on the Solubility, Maillard Browning, and Sensory Characteristics of Milk Protein Concentrates
Tucker Smith, Southeast Dairy Foods Research Center, NCSU; Rachel Campbell, Southeast Dairy Foods Research Center, NCSU; MaryAnne Drake, Southeast Dairy Foods Research Center, NCSU
1132
The Salt, pH and Thermotolerance of A Novel Nonstarter Lactic Acid Bacterium That Might Be Associated With Slit Defect In Ripened Cheddar Cheese
Fatih Ortakci, Department of Nutrition, Dietetics, and Food Sciences, Western Dairy Center, Utah State University; Jeff R. Broadbent, Department of Nutrition, Dietetics, and Food Sciences, Western Dairy Center, Utah State University; Craig J Oberg, Department of Nutrition, Dietetics, and Food Sciences, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University
1133
Role of protein interactions on microstructure and rheological properties of Greek-style Yogurt
Gopinathan Haridas Meletharayil, South Dakota State University; Hasmukh A Patel, Dairy Science Department, South Dakota State University; Suresh g Sutariya, South Dakota State University
1134
Assessment of consumer perceptions and preferences regarding fluid milk at the beginning and end of printed code date
Molly E Paterson, Iowa State University
1135
Performance of Cross-linked and Calcium-reduced Milk Protein Concentrate Ingredients in Model High-protein Nutrition Bars
Justin C Banach, Iowa State University; Stephanie Clark, Iowa State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University; Buddhi P Lamsal, Iowa State University
1136
The Effects of Post-Exercise Consumption of a Kefir Beverage on Performance and Recovery During Intensive Endurance Training
Keely V O'Brien, Louisiana State University
1137
Manufacture of high protein yogurts with Low-Ca MPC
Anil Kommineni, Dairy Science Departmentt, South Dakota State University; Chenchaiah Marella, Dairy Science Department, California Polytechnic State University; Ananya C Biswas, Dairy Science Department, South Dakota State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
1138
EFFECT OF TITANIUM DIOXIDE, ANNATTO AND HOMOGENISATION ON THE TRANSLUCENCY OF REDUCED-FAT CHEDDAR CHEESE
Rodrigo A Ibanez, University of Wisconsin-Madison; Paul L. H. McSweeney, University College Cork
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