1457
Technical Oral Session: Analytical / Processing

Tuesday, July 22, 2014: 2:00 PM-5:00 PM
3501D (Kansas City Convention Center)
Moderator:
Chenchaiah Marella
2:00 PM
257
Modification of the Functionality of Micellar Casein Concentrates by Changing the Structure of Casein Micelles Using High Pressure Processing
Carmen I Moraru, Cornell University; Markus Walkling-Ribeiro, Cornell University; Iuliana Aprodu, Dunarea de Jos University; Mukund V Karwe, Rutgers University
2:15 PM
258
Microfiltration (MF) of milk protein concentrate using ceramic membranes: Determination of limiting flux and serum protein (SP) removal at 8, 9 or 10% protein in the recirculation loop
Emily E Hurt, Northeast Dairy Foods Research Center; Michael C Adams, Northeast Dairy Foods Research Center; Dave M Barbano, Northeast Dairy Foods Research Center
Recorded Presentation (mp4)
2:30 PM
259
Impact of membrane channel diameter on limiting flux and serum protein removal during milk protein concentrate microfiltration
Michael C Adams, Cornell University; Emily E Hurt, Cornell University; Dave M Barbano, Cornell University
Recorded Presentation (mp4)
2:45 PM
260
Using Membrane Filtration Techniques to Fractionate Acid Whey into Value Added Ingredients
Bang Chen, University of Wisconsin - Madison; Karen E Smith, University of Wisconsin - Madison; John A Lucey, University of Wisconsin - Madison; Rebecca Kalscheuer, University of Wisconsin - Madison; Mike Molitor, University of Wisconsin - Madison
Recorded Presentation (mp4)
3:00 PM
261
Polymerization of lactose to polylactose by twin-screw extrusion
Tonya C Schoenfuss, University of Minnesota; Catrin E Tyl, University of Minnesota; Elizabeth M. Reid, University of Minnesota
Recorded Presentation (mp4)
3:15 PM
262
A Proficiency Test System to Improve Labratory and Method Performance and Produce Reference Values for Component Calibration Samples for Infrared Milk Analysis
David M Barbano, Cornell University; Karen L Wojciechowski, Cornell University; Caterina Melilli, Northeast Dairy Foods Research Center
Recorded Presentation (mp4)
3:30 PM
263
A relatively rapid method for the estimation of the amount of exopolysaccharide produced by lactic acid bacteria during milk fermentation
Som N Khanal, University of Wisconsin-Madison, Department of Food Science; John A Lucey, University of Wisconsin - Madison
Recorded Presentation (mp4)
3:45 PM
264
RAW MILK QUALITY IN THE DAIRY INDUSTRY: COMPOSITIONAL CHANGES CORRELATED WITH SOMATIC CELL COUNTS
Carlos Roberto T. Júnior, Ministry of Agriculture; Gustavo C. Ribeiro, Universidade Federal de Minas Gerais (School of Veterinary Medicine); Raissa M. Longo, Universidade Federal de Minas Gerais (School of Veterinary Medicine); Maria Carolina Pais P Oliveira, Universidade Federal de Minas Gerais (School of Veterinary Medicine); Leorges M. Fonseca, University of Wisconsin-Madison/CAPES Est.Senior 18183-12-3; Monica Oliveira Leite, Universidade Federal de Minas Gerais (School of Veterinary Medicine); Monica Pinho Cerqueira, Universidade Federal de Minas Gerais (School of Veterinary Medicine)
Recorded Presentation (mp4)
4:00 PM
265
The effect of immunoglobulins and somatic cells on the gravity separation of fat, bacteria, and spores in pasteurized whole milk
David M Barbano, Northeast Dairy Foods Research Center; Stephanie R Geer, Cornell University
Recorded Presentation (mp4)
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