1458
Technical Oral Session: Cheese / Yogurt / Icecream

Monday, July 21, 2014: 2:00 PM-4:30 PM
3501D (Kansas City Convention Center)
Moderator:
Federico Harte
2:00 PM
238
MICROBIAL PRODUCTION OF CONJUGATED LINOLEIC ACID (CLA) : DEVELOPMENT OF FUNCTIONAL DAIRY PRODUCT: AN OVERVIEW
Salem Abd El Ghani, National Research Centre; Wafaa Kamel Bahgaat, National Research Centre
Recorded Presentation (mp4)
2:15 PM
239
Chemical And Organoleptic Characteristics Of Cheese From Dairy Cows Supplemented With Soya And Partially Hydrogenated Vegetable Oils
Einar Vargas-Bello-Pérez, Pontificia Universidad Católica de Chile; Gonzalo Iñiguez-González, Pontificia Universidad Católica de Chile; Karen Fehrmann-Cartes, Pontificia Universidad Católica de Chile; Phil C. Garnsworthy, The University of Nottingham
Recorded Presentation (mp4)
2:30 PM
240
Comparison Of The Effect Of Holstein-Friesian And Jersey Milk On Cheddar Cheese Production
Julie H Bland, University of Reading; Colette C Fagan, University of Reading; Alistair S Grandison, University of Reading
Recorded Presentation (mp4)
2:45 PM
241
Adding Citrate to Ice Cream Mix for Enhanced Protein Functionality
Audrey Gilbert, University of Guelph; Julie Prost, University of Guelph; H. Douglas Goff, University of Guelph
Recorded Presentation (mp4)
3:00 PM
242
THE NUTRITIONAL VALUE OF KISHK: DRIED WHEAT FERMENTED MILK EGYPTIAN NATIVE DAIRY FOOD
Salem Abd El Ghani, National Research Centre, Dairy Department; Wafaa Kamel Bahgaat, National Research Centre
Recorded Presentation (mp4)
3:15 PM
243
Bacterial community shifts in geriatric subjects in response to probiotic intervention revealed by high throughput DNA sequencing
Gopinathan Haridas Meletharayil, South Dakota State University; Suja Senan, SMC College of Dairy Science, Anand Agricultural University; Prajapati Jashbhai, SMC College of Dairy Science, Anand Agricultural University; Chaitanya G Joshi, Faculty of Veterinary Science, Anand Agricultural University
Recorded Presentation (mp4)
3:30 PM
244
Microbial Population Dynamics during aging of Cheddar cheese
Balasubramanian Ganesan, Western Dairy Center, Utah State University; Carl Brothersen, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University
3:45 PM
245
The influence of Protein content of Milk Protein Concentrates on the rheological properties of Greek style acid skim milk gels
Gopinathan Haridas Meletharayil, South Dakota State University; Hasmukh A Patel, Dairy Science Department, South Dakota State University; Thom Huppertz, South Dakota State University
4:00 PM
246
Investigating the refrigerated performance shelf-life of high pressure treated, reduced sodium, low moisture part skim Mozzarella cheese
Mustafa Ozturk, University of Wisconsin-Madison; Selvarani Govindasamy-Lucey, Wisconsin Center for Dairy Research; Yanjie Lu, Wisconsin Center for Dairy Research; John J Jaeggi, Wisconsin Center for Dairy Research; Mark E Johnson, Wisconsin Center for Dairy Research; John A Lucey, University of Wisconsin - Madison
Recorded Presentation (mp4)
4:15 PM
247
Impact of Potassium Substitution for Sodium on pH, Proteolysis, Organic Acids, and Microbial Populations During Storage of Cheddar Cheese
Donald J. McMahon, Western Dairy Center, Utah State University; Craig J. Oberg, Western Dairy Center, Utah State University; MaryAnne Drake, Southeast Dairy Foods Research Center, North Carolina State University; Nana Farkye, Dairy Products Technology Center, California Polytechnic State University; Lynn V. Moyes, Department of MIcrobiology, Weber State University; Matt R. Arnold, Dairy Products Technology Center, California Polytechnic State University
Recorded Presentation (mp4)
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