The impact of fat reduction on flavor and flavor chemistry of Mozzarella cheeses. A. J. Krause*, R. E. Miracle, J. P. Evans, and M. A. Drake, North Carolina State University, Raleigh.
Fate of lysostaphin in milk through the cheesemaking process. D. L. Van Hekken*1, R. J. Wall2, G. A. Somkuti1, and P. M. Tomasula1, USDA-ARS, Wyndmoor, PA, 2USDA-ARS, Beltsville, MD.
Effects of High Pressure Processing on the reduction of Listeria monocytogenes in the manufacture of soft cheeses. C. P. Rodriguez*1, E. Patazca1, and J. E. Schlesser2, 1National Center for Food Safety and Technology-Illinois Institute of Technology, Summit-Argo, IL, 2National Center for Food Safety and Technology-FDA, Summit-Argo, IL.
Sensory and instrumental classification among Ragusano P.D.O cheeses of different quality. S. Carpino*1, I. Caminiti1, T. Rapisarda1, and G. Licitra1,2, 1CoRFiLaC, Regione Siciliana, Ragusa, Italy, 2D.A.C.P.A. Catania University, Catania, Italy.
Changes in acidification during cheesemaking in relation to the aroma development of a farmstead cheddar cheese: A preliminary study. M. Almena*1, P. Kindstedt1, S. Carpino2, T. Rapisarda2, and G. Licitra2,3, 1University of Vermont, Burlington, 2CoRFiLaC, Regione Siciliana, Ragusa, Italy, 3D.A.C.P.A. Catania University, Catania, Italy.
Texture profile analysis and melting in relation to proteolysis as influenced by aging temperature and cultures in Cheddar cheese. T. C. Rasmussen*1, D. J. McMahon1, J. R. Broadbent1, and C. J. Oberg2, 1Western Dairy Center, Logan, UT, 2Weber State University, Ogden, UT.
Strategies for the manufacture of low fat Cheddar cheese. S. P. Adams*1, D. J. McMahon1, J. R. Broadbent1, S. L. Larsen1, and M. Drake2, 1Western Dairy Center, Logan, UT, 2SouthEast Dairy Foods Research Center, Raleigh, NC.
Prato and Roquefort cheeses from dairy ewes fed with protected fat. R. M. S. Emediato*, E. R. Siqueira, M. M. Stradiotto, M. I. F. B. Gomes, S. A. Maestá, A. Piccinin, E. O. Queiroz, and C. Móri, São Paulo State University, Botucatu, São Paulo, Brazil.
Optical measurement of kinetic changes in curd moisture content and whey fat concentration during syneresis in cheese manufacturing. M. Castillo*1, C. C. Fagan2,1, F. A. Payne1, C. P. O'Donnell2, and D. J. O'Callaghan3, 1University of Kentucky, Lexington, 2University College Dublin, Ireland, 3Moorepark, Teagasc, Cook, Ireland.
Effect of High Fat Supplements for grazing dairy cows on Textural Properties of Cheddar Cheese. R. Nyoka*, A. R. Hippen, A. N. Hassan, and K. F. Kalscheur, South Dakota State University, Brookings.
Evaluation of chemical composition of traditional Chinese goat's milk cake. H. Zhang* , S. Gokavi1, C. Maduko3, Y. Park3, and M. R. Guo1, 1University of Vermont, Burlington, 2Inner Mongolia University, Huhott, China, Fort Valley State University, Fort Valley, GA.
Development of cholesterol-reduced Camembert cheese made by crossliked β-CD cyclodextrin. K. H. Seon, E. K. Hong, and H. S. Kwak*, Sejong University, Seoul, Korea.
The effect of salt on chemical and sensory attributes in cholesterol-reduced Cheddar cheese made by crosslinked β-cyclodextrin. K. H. Seon, E. K. Hong, and H. S. Kwak*, Sejong University, Seoul, Korea.
The effect of high pressure and low temperature on chemical properties and nutrients in milk. H. Y. Kim, S. A. Maeng, S. H. Kim, and H. S. Kwak*, Sejong University, Seoul, Korea.
Survey of Clostridium septicum isolated from market-age turkeys with cellulitis. T. Neumann*, D. Karanakarun, and T. Rehberger, Agtech Products, Inc., Waukesha, WI.
Assessment of clostridial challenges present in asymptomatic birds raised in a commercial broiler facility. S. Dunham*1, J. A. Smith2, and T. Rehberger1, 1Agtech Products, Inc., Waukesha, WI, 2Fieldale Farms Corporation, Baldwin, GA.
Prevalence of unusual viral RNA, enteropathogens, Cryptosporidia in poultry litter, pig wastes and waterways of Ireland and their impact on environmental health. J. R. Rao*1,2, D. W. A Nelson2, L. Xiao3, M. Matsuda4, T. Sekizuka4, C. J. Lowery6, J. S. G. Dooley6, B. C. Millar5, P. J. Rooney5, and J. E. Moore5, 1Environmental and Public Health Microbiology Unit, Agri-Food & Biosciences Institute, Belfast, Northern Ireland, UK, 2The Queen's University of Belfast, Belfast, Northern Ireland, UK, 3Division of Parasitic Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia, 4Laboratory of Molecular Biology, School of Environmental Health Sciences, Asabi University, Fuchinobe, Sagamihara, Japan, 5Northern Ireland Public Health Laboratory, Department of Bacteriology, Belfast City Hospital, Belfast, Northern Ireland, UK, 6School of Health and Life Sciences, University of Ulster, Coleraine, County Londonderry, Northern Ireland.
Contemporary & Emerging Issues - Livestock and Poultry Exhibit Hall C
Dairy Foods Cheese, Dairy Products and Chemistry Exhibit Hall C