Analysis of incidence of Porcine Circovirus Associated Disease (PCVAD) in a landrace/large white composite population. J. S. Bates*, A. R. Doster, and R. K. Johnson, University of Nebraska, Lincoln.
Breeding for robust pigs across the year in heat stress affected areas. B. Zumbach1, I. Misztal1, S. Tsuruta1, J. P. Sanchez*1, M. J. Azain1, W. Herring2, J. Holl2, and T. Long2, 1University of Georgia, Athens, 2Smithfield Premium Genetics Group, Rose Hill, NC.
Dairy foods: My travels through academia. W. E. Sandine, McKinney, TX.
Addition of probiotic microorganisms to improve proteolysis, sensory evaluation and the release of antihypertensive peptides in Cheddar cheeses ripened at 4 and 8 ºC. L. Ong1, N. P. Shah*1, and A. Henriksson2, 1Victoria University, Werribee, Victoria, Australia, 2DSM Food Specialties, Moorebank, NSW, Australia.
Ras cheesemaking using starter cultures and nonstarter lactic acid bacteria isolated from the Pharos land. M. El Soda*, S. Awad, and N. Ahmed, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt.
Microbiological evaluation of commercial cream cheese. A. Losambe* and P. S. Kindstedt, University of Vermont, Burlington.
Microbiological and sensory characteristics of Prato cheese obtained from milk with different levels of somatic cells. P. C. B. Vianna1, G. Mazal1, M. V. Santos*2, H. M. A. Bolini1, and M. L. Gigante1, 1State University of Campinas, Campinas, São Paulo, Brazil, 2University of São Paulo, Pirassununga, São Paulo, Brazil.
Effect of temperature abuse on water-holding capacity and microbiological characteristics of commercial cream cheese and cream cheese spread. A. Losambe* and P. S. Kindstedt, University of Vermont, Burlington.
New alternative approaches to study cheese microstructure. M. Caccamo*1, G. Impoco2, F. Zanini3, G. Tromba3, P. Campo1, S. Carpino1, and G. Licitra1,4, 1CoRFiLaC, Regione Siciliana, Ragusa, Italy, 2IPLAB, University of Catania, Italy, Sincrotrone Trieste S.C.p.A., Trieste, Italy, 4D.A.C.P.A. University of Catania, Italy.
Enhancement of flavour profile of cheddar cheese using microencapsulated enzymes. K. Kailasapathy* and S. Seneweera, University of Western Sydney, NSW, AUSTRALIA.
Dairy Foods Cheese II Chair: Kayanush J. Aryana, Louisiana State University Agricultural Center 201
SYMPOSIUM Dairy Foods Milk Proteins and Enzymes: Proteomics and Milk Chair: Rafael Jimenez-Florez, California Polytechnic State University Sponsor: California Dairy Research Foundation 202
Recent developments in proteomics: Implications for dairy protein research. P. Qi*, USDA-ARS-ERRC, Wyndmoor, PA.
Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening. V. Gagnaire, D. Molle, J. Jardin, and S. Lortal*, INRA, Rennes, France.
Instrumentation and Technology of Proteomics today. Mi. Salemi* and B. Phinney, University of California-Davis.
Proteomics and the mammary gland and mammary cell. J. McManaman, University of Colorado, Ft. Collins.
Extension Education - Livestock and Poultry Extension Livestock Session