1462
Technical Poster Session 2: Analytical / Processing

Tuesday, July 22, 2014: 7:30 AM-9:15 AM
Exhibit Hall AB (Kansas City Convention Center)
Incidence of Thermoduric Bacteria and Spores on Selected Midwest Dairy Farms
Kimberly P Buehner, Dairy Science Department, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University; Alvaro D Garcia, Dairy Science Department, South Dakota State University
Mechanisms and ways for improving heat stability of Micellar Casein Concentrates
Suresh g Sutariya, South Dakota State University; Hasmukh G Patel, South Dakota State University; Gopinathan Haridas Meletharayil, South Dakota State University
Induction of Pitting on Stainless Steel 304 and 316 by Bacillus sporothermodurans
Somil Gupta, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University
Protective effect of lactic acid bacteria against H2O2-induced oxidative stress in Caco-2 cells
Shaomin Liu, Department of Food Science, Northeast Agricultural University; Chaoxin Man, Synergetic Innovation Center of Food Safety and Nutrition; Xinyan Peng, Department of Food Science, Northeast Agricultural University; Wenqi Zhou, Department of Food Science, Northeast Agricultural University; Mingruo Guo, University of Vermont; Yujun Jiang, Synergetic Innovation Center of Food Safety and Nutrition
Fatty Acid Composition of Cultured Butter with Probiotic Lbc. Acidophilus La-5 Produced in Winter Time
Orysya Tsisaryk, Lviv National University of Veterinary Medicine and Biotechnologies; Luba Musiy, Lviv National University of Veterinary Medicine and Biotechnologies; Olga Golubets, Ukrmetrstandart; Sergij Shkaruba, Ukrmetrstandart
Development of Dairy Products Enriched with Healthy Lipids
Janna Moats, University of Saskatchewan; Maria Epp, University of Saskatchewan; David Christensen, University of Saskatchewan
Evaluation of Dulce de leche produced with differents starch
Fernanda Silva, Federal University of Višosa; Hiani Ferreira, Gemacom Tech; Michele Pinto, Fedarl University of Višosa; Rodrigo Stephani, Gemacom Tech; Ant˘nio Carvalho, Federal University of Višosa; ═talo Perrone, Federal University of Višosa
Rheological Behaviors of Edible Casein-Based Packaging Films Under Extreme Environmental Conditions, Using Humidity-Controlled Dynamic Mechanical Analysis
Serife Akkurt, Rutgers University, Dept. of Food Science; Laetitia M Bonnaillie, Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture; Han Zhang, Rutgers University, Dept. of Food Science; Peggy M Tomasula, Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture
Evaluation of a laboratory-scale batch crystallizer for lactose isolation from deproteinized whey
Steve Beckman, Midwest Dairy Foods Research Center, South Dakota State University; Sanjeev Anand, Midwest Dairy Foods Research Center, South Dakota State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
Dispersibility, Suspension Ability, Solubility, and Gelation Properties of Rehydrated Frozen Highly Concentrated Micellar Casein
Ying Lu, Western Dairy Center, Utah State University; Donald J. McMahon, Western Dairy Center, Utah State University; Lloyd Metzger, Midwest Dairy Foods Research Center, South Dakota State University
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