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4:30 PM

818

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.

4:45 PM

819

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.

2:00 PM

ADSA Pioneer

Dairy foods: My travels through academia. W. E. Sandine, McKinney, TX.

2:15 PM

820

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.

2:30 PM

821

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.

2:45 PM

822

Microbiological evaluation of commercial cream cheese. A. Losambe* and P. S. Kindstedt, University of Vermont, Burlington.

3:00 PM

823

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.

3:15 PM

Break

3:30 PM

824

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.

3:45 PM

825

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.

3

4:00 PM

826

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

2:00 PM

827

Recent developments in proteomics: Implications for dairy protein research. P. Qi*, USDA-ARS-ERRC, Wyndmoor, PA.

2:30 PM

828

Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening. V. Gagnaire, D. Molle, J. Jardin, and S. Lortal*, INRA, Rennes, France.

3:00 PM

Instrumentation and Technology of Proteomics today. Mi. Salemi* and B. Phinney, University of California-Davis.

3:30 PM

Proteomics and the mammary gland and mammary cell. J. McManaman, University of Colorado, Ft. Collins.

4:15 PM

Discussion.

4:45 PM

Concluding remarks.

Extension Education - Livestock and Poultry Extension Livestock Session

118

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