Garciarena2, and G. A. Gagliostro*2, 1Instituto Nacional de Tecnología Industrial (INTI). Lácteos, Buenos Aires, Argentina, 2Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina.
Effects of refrigeration and calcium on whey proteins aggregation. M. R. Costa*1,2, G. Brisson1, M. L. Gigante2, P. S. Tong1, and R. Jiménez-Flores1, 1California Polytechnic State University, San Luis Obispo, 2State University of Campinas, Campinas, Brazil.
Seasonal variation of conjugated linoleic acid (CLA) and n-3 fatty acids of goat milk fat and its transfer into cheese. A. Nudda1, G. Battacone1, S. Testone2, and G. Pulina*1, 1Dipartimento di Scienze Zootecniche - Università di Sassari, Sassari, Italy, 2Associazione Regionale Allevatori della Sardegna, Cagliari, Italy.
Survey of fluid milk quality. C. A. Boeneke*, K. J. Aryana, D. W. Olson, and J. L. Vargas, Losuisiana State University Agricultural Center, Baton Rouge.
Effect of total protein content and whey to casein ratio on the texture of ice cream. J. M. Morton1, P. Quok*2, J. Estrade1, W. Wang- Nolan1, S. Vink1, and P. S. Tong1, 1Dairy Products Technology Center, San Luis Obispo, CA, 2California Polytechnic State University, San Luis Obispo.
Influence of form of vitamins on yogurt characteristics. B. Dufrene 2Louisiana State University Agricultural Center, Baton Rouge.
*1 and K. J. Aryana2, 1Louisiana State University, Baton Rouge,
Effects of raw milk storage time and pasteurized milk storage temperature on milk shelf-life. G. B. Sanvido, D. Y. Kabuki, M. R. Costa*, and M. L. Gigante, State University of Campinas, Campinas, SP, Brazil.
Colostrum fortified probiotic fat free yogurt. E. Albers1, O. Cueva1, and K. J. Aryana*2, 1Louisiana State University, Baton Rouge, 2Louisiana State University Agricultural Center, Baton Rouge.
The effect of the ratio of ice cream mix to yogurt on the properties of the resulting yogurt ice creams. D Olson*, K. J. Aryana, and C
Boeneke, Louisiana State University Agricultural Center, Baton Rouge.
C h a r a c t e r i s t i c s o f i c e c r e a m a s i n f l u e n c e d b y a w e i g h t l o s s i n g r e d i e n t . K . J . A r y a n a * 1 , D O l s o n 1 , a n d A G r e e n b a u m 2 , 1 L o u i s i a n a S t a t e
University Agricultural Center, Baton Rouge, 2Louisiana State University, Baton Rouge.
Influence of garlic on the characteristics of yogurt. K. Bridges1 and K. J. Aryana*2, 1Louisiana State University, Baton Rouge, 2Louisiana State University Agricultural Center, Baton Rouge.
Fatty acid composition of dairy foods and their intake in humans. T. R. Dhiman*, A. Hopkins, and N. Garg, Utah State University, Logan.
High pressure processing prevents formation of overset eyes in Swiss cheese. N. Koca*1,2, N. A. Kocaoglu-Vurma2, V. M. Balasubramaniam2, and W. J. Harper2, 1Ege University, Bornova, Izmir, Turkey, 2The Ohio State University, Columbus.
Effect of UHT and HTST processing on sweetness perception in sucrose–sweetened milk. J. M. Morton1, S. J. Gualco*2, P. Durongwong2, J. Estrade1, S. Vink1, and P. S. Tong1, 1Dairy Products Technology Center, San Luis Obispo, CA, 2California Polytechnic State University, San Luis Obispo.
Gelation of β-lactoglobulin at low pH: concentration effects. P. Mudgal*, C. R. Daubert, and E. A. Foegeding, North Carolina State University, Raleigh.
Development of the hazard analysis and critical control points (haccp) in a milk pasteurizing plant. J. Aranda*, D. N. Garza, R. González, and L. A. Villarreal, Universidad Autónoma de Nuevo León, San Nicolás de los Garza, México.
Temporal global transcriptome analysis of Lactobacillus acidophilus during growth in milk. M. A. Azcarate-Peril* and T. R. Klaenhammer, North Carolina State University, Raleigh.
Validation of Petrifilm plates for enumeration of total bacteria, psychotropic bacteria, and coliforms in goat milk. S. S. Chen1,2, J. S. Van Kessel3, B. Bah1, F. Z. Ren2, and S. S. Zeng*1, 1Langston University, Langston, OK, 2China Agricultural University, Beijing, China, USDA-ARS, Beltsville, MD.
Applying slide-cover-glass method for cultivating anaerobic rumen fungi and employing polymerase chain reaction technique for their molecular identification. M. H. Sekhavati, M. R. Nassiry, M. Danesh Mesgaran*, and H. Tavasoli, Ferdowsi University of Mashhad, Mashhad, Iran.
Quantification of Staphylococcus aureus which harboring sea in milk by real-time PCR. Y. Li* and Y. Jiang, Key Lab of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin,China.
Detection of viable Listeria monocytogenes in milk by Real time RT-PCR. B. Yan* and Y. Jiang, National Research Center of Dairy Engineering and Technology, Harbin, Heilongjiang, China.
PCR detection by rapid obtaining Salmonella in raw milk with filtration method. L. Wei and J. Yu-jun*, National Research Center of
Dairy Engineering and Technology, Harbin, Heilongjiang, China.
A c o u s t i c a l e m i s s i o n s g e n e r a t e d b y L a c t o c o c c u s l a c t i s s s p l a c t i s C 2 . C . L . H i c k s * 1 , J . M . S t e n c e l 2 , a n d H . S o n g 2 , 1 U n i v e r s i t y o f K e n t u c k y ,