1460
Technical Poster Session 1: Cheese / Yogurt

Monday, July 21, 2014: 7:30 AM-9:15 AM
Exhibit Hall AB (Kansas City Convention Center)
989
Physicochemical and sensory characteristics of Processed Cheese Manufactured From Goat's Milk Fed Diet Supplemented with Sunflower seed or Sunflower oil
Ashraf gaber Mohamed, national research center; Tarek Abdelfattah Morsy, National Research Center; Sobhy Kholif, National Research Center
990
Fatty Acid Profile Of Sheep Cheeses That Are Commercialized In Chile
Einar Vargas-Bello-Pérez, Pontificia Universidad Católica de Chile; Claudia Ugalde, Pontificia Universidad Católica de Chile; Paula Toro-Mujica, Pontificia Universidad Católica de Chile; Raúl Vera, Pontificia Universidad Católica de Chile; Claudio Aguilar, Pontificia Universidad Católica de Chile
991
Investigating the Impact of Distiller's dried grains with Solubles on the Quality of Milk and Swiss Cheese
Vaishnavi Manimanna Sankarlal, Iowa State University; Eric D Testroet, Iowa State University; Stephanie Clark, Iowa State University
992
Evaluation of unidentified structural features in hard, aged cheeses and soft, washed rind cheeses by powder X-ray diffractometry
Gil F Tansman, Department of Nutrition and Food Sciences, University of Vermont; Paul S Kindstedt, Department of Nutrition and Food Sciences, University of Vermont; John M Hughes, Department of Geology, University of Vermont
993
QUALITY OF MILK AND MINAS FRESHCHEESE OF PASTURE COWS SUPLEMENTTED WITH LICURI CAKE
Ana Carolina C Ferreira, Universidade Federal da Bahia; Ronaldo Lopes Oliveira, Universidade Federal da Bahia; Jusaline Fernandes Vieira, Universidade do Reconcavol da Bahia - UFRB; Thadeu Mariniello Silva, Universidade Federal da Bahia; Analivia Martins Barbosa, Universidade Federal da Bahia; Soraya Maria Palma Luz Jaeger, Universidade do Reconcavol da Bahia - UFRB; Daniel Dias Amaral, Universidade Federal da Bahia
994
Microbial Stress Responses and Gene Expression during Aging of Cation-substituted full fat Cheddar cheese
Balasubramanian Ganesan, Western Dairy Center, Utah State University; Subathra Muruganandam, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University
995
Characteristics of yogurt manufactured using reconstituted yogurt cultured milk powder compared to yogurt powder
Lijie Song, Louisiana State University; Kayanush J Aryana, Louisiana State University Agricultural Center
996
Impacts of Different Types of Exopolysaccharides on the Physical and Rheological Properties of Yogurts
Ulisa Pachekrepapol, Department of Food Science, University of Wisconsin – Madison; John A Lucey, Wisconsin Center for Dairy Research; David S Horne, Wisconsin Center for Dairy Research
997
Substituting KCl for NaCl in fresh Queso Fresco
Diane L Van Hekken, USDA, ARS, ERRC, Dairy & Functional Foods Research Unit; Daxi X. Ren, Institute of Dairy Science, College of Animal Science, Zhejiang University; Michael H Tunick, USDA, ARS, ERRC, Dairy & Functional Foods Research Unit
998
Effect of potassium sorbate and sodium benzoate concentrations on growth of cheese starter cultures
Douglas Olson, Louisiana State University Agricultural Center; Ernesto Gonzalez, Louisiana State University Agricultural Center; Maria Ponce, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
999
Influence of submicronization of sodium chloride on the sensory characteristics of surface salted cheese crackers
Marvin Moncada, Louisiana State University Agricultural Center; Cristina Sabliov, Louisiana State University Agricultural Center; Carlos Astete, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
1000
Submicronization of sodium chloride and its effect on the physico-chemical and microbiological characteristics of surface salted cheese crackers
Marvin Moncada, Louisiana State University Agricultural Center; Cristina Sabliov, Louisiana State University Agricultural Center; Carlos Astete, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
1001
Influence of various health beneficial spices on some characteristics of yogurt culture bacteria and Lactobacillus acidophilus and sensory acceptability of spicy probiotic yogurt
Margie Sánchez-Vega, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
1002
Yogurt characteristics as effected by added lactose
Behannis Mena, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
1003
Influence of added lactose on some probiotic properties of yogurt culture bacteria
Behannis Mena, Louisiana State University Agricultural Center; Kayanush J Aryana, Louisiana State University Agricultural Center
1004
Evaluation of the Perten Dough Lab for production of Imitation Mozzarella Cheese
Anil Kommineni, Dairy Science Departmentt, South Dakota State University; Sonia Patel, Dairy Science Dept, South Dakota State University; Ananya C Biswas, Dairy Science Department, South Dakota State University; Chenchaiah Marella, Dairy Science Department, California Polytechnic State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
1005
Genome analysis of two Lactobacillus curvatus strains that have emerged as dominant non-starter lactic acid bacteria in cheese
Craig J. Oberg, Department of MIcrobiology, Weber State University; Taylor S. Oberg, 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; Michele D. Culumber, Department of MIcrobiology, Weber State University; Donald J. McMahon, Western Dairy Center, Utah State University; James L. Steele, University of Wisconsin
1006
Use of a Water-in-Oil-in-Water (W/O/W) Double Emulsion to Simulate the Full-Fat Cheese Physical Properties in a 30% Reduced-Fat Cheese
Libo Liu, Western Dairy Center, Utah State University; Daniel Clayton, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University
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