Dairy Foods Division Program

American Dairy Science Association
92nd Annual Meeting
June 22-25, 1997
University of Guelph, Guelph, Ontario

DAIRY FOODS DIVISION PROGRAM

Last update 6/5/97, check back often.... Schedule subject to change

Schedule of Events

Sunday, June 22, 1997
3:00 p.m. - 4:00 p.m.: Dairy Foods Division Committee Meeting
Monday, June 23, 1997
8:00 a.m. - 10:00 a.m.: Processing and Engineering I; Products I
8:00 a.m. - 12:00 p.m.: Poster Session I
10:00 a.m. - 11:00 a.m.: Foundation Lectureship
11:00 a.m. - 12:00 p.m.: Rhône-Poulenc Award Lecture
1:00 p.m. - 5:00 p.m.: Poster Session II; Microbiology I; Symposium I: Casein Micelle Structure
Tuesday, June 24, 1997
6:45 a.m. - 8:00 a.m.: Committee on Evaluation of Dairy Products Meeting
8:00 a.m. - 10:45 a.m.: Products II; Symposium II: Biofilms
8:00 a.m. - 12:00 p.m.: Poster Session III
11:00 a.m. - 12:00 p.m.: Dairy Foods Division Business Meeting
12:00 p.m. - 1:00 p.m.: Dairy Foods Division Planning Luncheon; Milk Protein & Enzyme Committee Meeting
1:15 p.m. - 2:00 p.m.: Foundation Scholar Recipient Lecture
2:00 p.m. - 4:30 p.m.: Chemistry I
1:00 p.m. - 4:45 p.m.: Proteins
1:00 p.m. - 5:00 p.m.: Symposium III: Starters and Starter Adjuncts
5:00 p.m. - 7:00 p.m.: Town Hall Meeting
Wednesday, June 25, 1997
6:30 a.m. - 7:45 a.m.: Dairy Foods Extension Specialists' Breakfast
8:00 a.m. - 11:00 a.m.: Products III; Poster Session IV
8:00 a.m. - 10:30 a.m.: Symposium IV: Functional and Nutritional Attributes of Milkfat
11:00 a.m. - 12:00 p.m.: ADSA Business Meeting

Dairy Foods Committee Meeting

Sunday, June 22, 1997
3:00 p.m. - 4:00 p.m.
Chairperson: R.L. Selman, Cultor Food Science, Inc., Milwaukee, WI
Ontario Veterinary College 1708 Return to Schedule of Events

Processing and Engineering I

Monday, June 23, 1997
8:00 a.m. - 10:00 a.m.
Ontario Veterinary College 1713

8:00 a.m. D1: Equivalent lethality control of thermal processing on a high temperature-short time pasteurization system. J. E. Schlesser*, D. J. Armstrong, A. Cinar, P. Ramanauskas and A. Negiz, US Food and Drug Administration, National Center for Food Safety and Technology, Summit-Argo, IL.
8:15 a.m. D2: Properties of shelf-stable, processed Mozzarella cheese. J. Srikiatden, R.L. Brandsma*, and S.S.H. Rizvi, Institute of Food Science, Cornell University, Ithaca, NY.
8:30 a.m. D3: Interaction Between Sodium Bentonite and Cheese Whey. M. Britten*, H. Drolet, Y. Pouliot¹ FRDC, Agriculture and Agri-Food Canada, St-Hyacinthe, Québec, ¹Centre de recherche STELA, Université Laval, Ste-Foy, Québec.
8:45 a.m. D4: Effect of heating temperature and homogenization pressure on the zeta potential and particle size of skim milk. C. A. Lin* and R. L. Richter, Texas A&M University, College Station.
9:00 a.m. D5: Adjustment of yield of cheese in experiments to detect effects of a treatment. D.B. Emmons¹, and G. Butler², ¹Centre for Food and Animal Research, ²Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food Canada, Ottawa.
9:15 a.m. D6: Retention of skimmilk starter proteins in cheese and their effect on yield. D.B. Emmons*¹, H.W. Modler¹, G. Butler², M. Wolynetz¹, ¹Centre for Food and Animal Research, Ottawa, ²Eastern Cereal and Oilseed Research Centre, Agriculture and Agri-Food, Canada.
9:30 a.m. D7: Plant cheese moisture modeling using artificial neural networks (ANN). S.A. Jiménez-Márquez*, C. Lacroix and J. Thibault, STELA Dairy Research Centre, Université Laval, Sainte-Foy, Québec, Canada.
9:45 a.m. D8G: Experimental and theoretical evaluation of a uniform transmembrane pressure crossflow microfiltration unit. P.K. Vadi*, S.J. Ge, and S.S.H. Rizvi, Institute of Food Science, Cornell University, Ithaca, NY.

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Products I

Monday, June 23, 1997
8:00 a.m - 10:00 a.m.
Ontario Veterinary College 1714

8:00 a.m. D9G: Characterization of spoilage patterns of chocolate milk. S.A. Douglas* and K.J. Boor, Cornell University.
8:15 a.m. D10G: Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese. B. M. Paulson*, D. J. McMahon, and C. J. Oberg, Western Dairy Center, Utah State University, Logan.
8:30 a.m. D11G: Effect of emulsifiers and food gum on the quality of non fat ice cream. N. Krishnaswamy*, R.J. Baer, and K.M. Kasperson, Minnesota-South Dakota Dairy Foods Research Center, South Dakota State University, Brookings.
8:45 a.m. D12G: A dynamic model of full and fat-free cheese melting and browning. M.A. Rudan*, L. Metzgar, D.M. Barbano, Cornell University, Ithaca, NY.
9:00 a.m. D13G: Improving the flavor of a lowfat Cheddar cheese with homogenized cream and commercial buttermilk powder. T.Conner Schoenfuss* and J.U. McGregor, LAES, LSU Agricultural Center, Baton Rouge, LA.
9:15 a.m. D14G: Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream. V. S. Poduval* and V. V. Mistry, MN-SD Dairy Foods Research Center, South Dakota State University, Brookings.
9:30 a.m. D15: Evaluation of methods for determination of hydration of whey derivative powders. E. Lamiot, Y. Lebeuf, M. Pouliot and P. Paquin, STELA, Université Laval, Québec, Canada.
9:45 a.m. D16: Effects of formulation parameters on some physico-chemical properties of concentrated infant formulas. M. Pouliot*, C. Vallerand, P. Paquin, STELA Dairy Research Centre, Université Laval, Québec Canada.

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Poster Session I

Monday, June 23, 1997
8:00 a.m. - 12:00 p.m.
Ontario Veterinary College 1610
Posters will remain on display the entire day (8:00 a.m. - 5:00 p.m.)
Presenters must be present during the following times:
Even Board Numbers: 8:00 a.m. - 10:00 a.m.
Odd Board Numbers: 10:00 a.m. - 12:00 p.m.

D17: Addition of fermented whey as ripening aid in Mexican Machego-type cheese. M. Montero, B.R. Aguilar and H.S. Garcia*, Instituto Tecnológico de Veracruz, Mexico.
D18: Preparation of low fat "Panela" cheese. E. Paz-Gamboa, J.O. Angulo and H.S. Garcia*, Instituto Tecnológico de Veracruz, Mexico.
D19: Using fermented cheese whey to reduce acidification time of oaxaca-type cheese. B.R. Aguilar, M. Montero and H.S. Garcia*, Instituto Tecnológico de Veracruz, Mexico.
D20: Functional characteristics of whey protein concentrates from goat's milk. D.G.M. Carneiro and A.J. Antunes, State University of Campinas, S.P. - Brazil.
D21: Rennet coagulation properties of milk supplemented with ultrafiltration or microfiltration milk retentates. D. St-Gelais*, A. Caron, M. Britten, FRDC, Agriculture & Agri-Food Canada, St-Hyacinthe, Qc and P. Audet, Agropur, Granby, Québec, Canada.
D22: An approach to cheese plant production data validation. S.A. Jiménez-Márquez*, C. Lacroix and J. Thibault, STELA Dairy Research Centre, Université Laval, Sainte-Foy, Québec, Canada.
D23: Effects of feeding calcium salts of unsaturated fatty acids to dairy cattle on butter and cheese. S.L. Turgeon*, P.Y. Chouinard, J. Lévesque and G.J. Brisson, Université Laval, Canada.
D24: Study of the formation of whey protein-xanthan complexes. S. Le Hénaff, S.L. Turgeon*, C. Sanchez, P. Paquin, Université Laval, Canada.

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Foundation Lectureship

Monday, June 23, 1997
10:00 a.m. - 11:00 a.m.
Chairperson: H.H Van Horn, University of Florida, Gainesville
Speaker: K. L Matte, President and CEO, National Dairy Council of Canada,
"Repercussions down Dairy Lane. . . The NAFTA/WTO Factor"
War Memorial Hall

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Marschall Rhône-Poulenc International Dairy Science Award Lecture

Monday, June 23, 1997
11:00 a.m. - 12:00 p.m.
Chairperson: R. Jimenez-Flores, California Polytehnic State University, San Luis Obispo
Speaker: W. M. de Vos, Wageningen Agricultural University
Wageningen, The Netherlands,
"Lactic acid bacteria as cell factories for the dairy industry"
War Memorial Hall Return to Schedule of Events

Poster Session II

Monday, June 23, 1997
1:00 p.m. - 5:00 p.m.
Ontario Veterinary College 1610
Posters will remain on display the entire day (8:00 a.m. - 5:00 p.m.)
Presenters must be present during the following times:
Even Board Numbers: 1:00 p.m. - 3:00 p.m.
Odd Board Numbers: 3:00 p.m. - 5:00 p.m.

D25: Production of hard pressed cheese (Cheddar cheese-like) using cream fermented by Bifidobacterium infantis ATCC 27920G. A. Daigle*, D. Roy, G. Bélanger and J.C. Vuillemard¹, Food Research and Development Centre, St. Hyacinthe, Canada, ¹Dairy Food Centre, Laval University, Québec, Canada.
D26: Composition and microstructure of acid-coagulated cheese after boiling in salt water and deep-fat frying. F.L. Lee*¹, N.Y. Farkye1, and M. Kaláb², ¹California Polytechnic State University, San Luis Obispo, ²Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada.
D27: Characterization of Low-fat Dairy Spreads Produced from Creams Treated with Amorphous Silicates. I.X. Echeverry-Bustamante* and R. Jiménez-Flores California Polytechnic State University, San Luis Obispo, University of Illinois, Champaign-Urbana.
D28: Modification of Milk Fat Globule membrane Composition by Selective Adsorption and its Effect in Functionality. I.X. Echeverry-Bustamante* and R. Jiménez-Flores, California Polytechnic State University, San Luis Obispo, University of Illinois, Champaign-Urbana.
D29: Simple manometric method for determining the dissolved CO₂ content of dairy products. E.Y.C. Lee and J.H. Hotchkiss*, Cornell University, Northeast Dairy Foods Research Center.
D30: Influence of Methocel on the physical characteristics frozen-thawed Mozzarella. A. L. Dikkeboom*, C. M. Chen, K. B. Houck, J. J. Jaeggi, and M. E. Johnson, Wisconsin Center for Dairy Research, Madison.
D31: Manufacturing lower fat Mozzarella cheese by adding milk coagulant at different pH values. C. M. Chen, J. J. Jaeggi, and M. E. Johnson*, Wisconsin Center for Dairy Research, Madison.
D32: Effect of Replacing Milkfat with Cocoa Butter or Whey Protein Fat Replacers on Chocolate Flavor in Ice Cream. E.A. Prindiville, R.T. Marshall, and H.G. Heymann, University of Missouri, Columbia.
D33: Sensory and color comparison of commercial strawberry Swiss-style yogurt, strawberry-colored yogurt and strawberry-colored paint samples. C.S. Baird, S.E. Beattie*, M.P. Penfield, P.D. Angelino, University of Tennessee, Knoxville.
D34: Application of ultrafiltered sweet buttermilk and buttermilk powder in the manufacture of nonfat and low fat yogurt. N. Trachoo* and V. V. Mistry, South Dakota State University, Brookings.
D35: Meltability of Cheddar cheese as influenced by fat reduction and ripening time. Z. Ustunol* and K. Kawachi, Michigan State University, East Lansing.
D36: Distribution of taurine during Cheddar cheese manufacture. X. Li*, R.L. Richter and C.W. Dill, Texas A&M University, College Station.
D37: Homogenization of lactic cultures to accelerate Cheddar cheese ripening. M.L. Gonzalez* and R.L. Richter, Texas A&M University, College Station.
D38: Effect of high pressure homogenization, lipid concentration, and surfactant on some physical properties of yogurt. P.M. Jaar*, M.E. Cano-Ruiz and R.L. Richter, Texas A&M University, College Station.

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Microbiology I

Monday, June 23,1997
1:00 p.m. - 5:00 p.m.
Chairperson: B. Weimer, Utah State University, Logan
Ontario Veterinary College 1713

1:00 p.m. D39G: Enzyme-modified cheese (EMC) prepared by commercial and Lactobacillus casei enzymes. S.S. Haileselassie* and B.H. Lee, McGill University, Canada.
1:15 p.m. D40G: Influence of Streptococcus thermophilus 10JC exopolysaccharide on the moisture content of low-fat Mozzarella cheese. D. Low*¹, D.J. McMahon¹, C.J. Oberg², D. Hornel², and J.R. Broadbent¹, ¹Utah State University, Logan, and ²Weber State University, Ogden, UT.
1:30 p.m. D41G: Lactoperoxidase system effects on Escherichia coli in high moisture high pH cheese manufacture. R.S. Bangalore* and D.R. Henning, Minnesota-South Dakota Dairy Foods Research Center, Brookings, SD.
1:45 p.m. D42G: A bacteriophage-based impedimetric method for the detection of pathogens in dairy products. L. McIntyre* and M.W. Griffiths, University of Guelph, Canada.
2:00 p.m. D43G: Molecular cloning of beta-galactosidase gene of alkalophilic and thermophilic Bacillus sp. TA-11 into E. coli MC1061. Y.J. Choi* and B.H. Lee, McGill University, Canada.
2:15 p.m. D44: Molecular cloning of lactose catabolism genes from Lactobacillus casei species. M.N. Hung* and B.H. Lee, McGill University, Canada.
2:30 p.m. D45: Cloning of two aminotransferase genes from Lactococcus lactis. E. G. Dudley*, M. Atiles and J. L. Steele, University of Wisconsin-Madison.
2:45 p.m. D46: Sequencing and physiological role of PepO from Lactobacillus helveticus CNRZ32. Y.S. Chen* and J.L. Steele, University of Wisconsin, Madison.
3:00 p.m.: Break
3:15 p.m. D47: Characterization of a novel phage abortive infection mechanism encoded by the native plasmid, pKR223, of Lactococcus lactis ssp. lactis KR2. D. P. Twomey*, L. L. McKay and D. J. O'Sullivan, University of Minnesota, St. Paul.
3:30 p.m. D48: Ability of c2 Phage Peptides to Block proliferation of Phage ml3 and cocktail phage. P.A. Clark-Safko*, C.L. Hicks, and J. O'Leary, University of Kentucky, Lexington.
3:45 p.m. D49: Bioluminescence for monitoring Efficiency of Sanitizers against microbial Biofilms. P. Chumkhunthod, H. Schraft* and M.W. Griffiths, University of Guelph, Canada.
4:00 p.m. D50: Contamination of pasteurized milk by Bacillus cereus. S. Lin*, H. Schraft and M.W. Griffiths, University of Guelph, Ontario, Canada.
4:15 p.m. D51: Simultaneous Detection of E. coli O157:H7 and Salmonellae in Milk. L. Goodridge*, S. Favrin and M.W. Griffiths, University of Guelph, Canada.
4:30 p.m. D52: Development of a rapid detection method for Clostridium tyrobutyricum. R.A. HartThakur, G. Jiang, and K.A. Schmidt*, Kansas State University.

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SYMPOSIUM I: Casein Micelle Structure:
Modern Approaches to an Age Old Problem

Monday, June 23, 1997
1:00 p.m. - 5:00 p.m.
Chairperson: C.M. Hollar, Mid-America Dairymen, Inc., Springfield, MO
Ontario Veterinary College 1714

1:00 p.m. D53: Particle sizes of purified kappa-casein: metal effect, and correspondence with predicted 3D molecular models. H.M. Farrell Jr.,* T.F. Kumosinski, P.H. Cooke, G. King, P.D. Hoagland, E.D. Wickham, H.J. Dower, and M.L. Groves, Eastern Regional Research Center, Wyndmoor, PA.
1:30 p.m. D54: Rethinking casein micelle structure using modern electron microscopy techniques and antigen-antibody reactions. D.J. McMahon* and W.R. McManus, Western Dairy Center, Utah State University, Logan.
2:00 p.m. D55: Casein micelle substructure and calcium phosphate interactions. C. Holt, Hannah Research Institute, Ayr, Scotland, UK.
2:30 p.m. D56: Micelle stability and kappa-casein structure. L.K. Creamer*, J.E. Plowman¹, M.J. Liddell², M.H. Smith, and J.P. Hill, New Zealand Dairy Research Institute, Palmerston North, New Zealand, ¹Wool Research Organisation of New Zealand, Christchurch, ²Chemistry Department, James Cook University, Cairns, Queensland, Australia.
3:00 p.m. D57: Casein micelles as colloids: surface structures and stabilities. D.G. Dalgleish, University of Guelph, Canada.
3:30 p.m. D58: Supra-aggregates of casein micelles as a prelude to coagulation. C.G. de Kruif, Netherlands Institute for Dairy Research NIZO, Ede, The Netherlands.
4:00 p.m.: Dicussion

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Dairy Foods Committee on
Evaluation of Dairy Products Meeting

Tuesday, June 24, 1997
6:45 a.m. - 8:00 a.m.
Ontario Veterinary College 1715

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Products II

Tuesday, June 24, 1997
8:00 a.m. - 10:45 a.m.
Chairperson: J.F. Frank, University of Georgia, Athens
Ontario Veterinary College 1713

8:00 a.m. D59: The effect of spray drying on casein modified skim milk. L.V. Ogden and L.K. Jefferies*, Brigham Young University, Utah.
8:15 a.m. D60: Moisture partitioning in low fat and Mozzarella cheese and its relationship to cheese microstructure. R. L. Fife*, D. J. McMahon, and C. J. Oberg, Western Dairy Center, Utah State University, Logan.
8:30 a.m. D61: Composition of dry-salted (no-brine) Mozzarella cheese made with mesophilic and thermophilic starter cultures. B.J. Sutherland, J.J. Mayes, M. Moore, and P.S. Kindstedt*, CSIRO, Division of Food Science and Technology, Melbourne, Vic, Australia.
8:45 a.m. D62: Chemical, physico-chemical, and functional characteristics of commercial low moisture, part skim and reduced-fat Mozzarella cheeses. P.S. Kindstedt*, D. Miller Leach and M.R. Guo, Northeast Dairy Foods Research Center, University of Vermont, Burlington.
9:00 a.m. D63: Impact of triglyceride based fat replacer (Salatrim) on properties of low fat Mozzarella cheese. M.A. Rudan* and D.M. Barbano, Cornell University, Ithaca, NY and P.S. Kindstedt, University of Vermont, Burlington.
9:15 a.m. D64: Quantitative measurement of post-melt chewiness of Mozzarella cheese. L.E. Metzger* and D.M. Barbano, Cornell University, Ithaca, NY.
9:30 a.m. D65: The use of adjunct cultures and elevated temperatures in lowfat Cheddar cheese. B.L. Baxter*, C.H. White, and P.C. Coggins, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.
9:45 a.m. D66: Sensory evaluation of lowfat Cheddar cheese made with fat replacers. Z.U. Haque*, K.J. Aryana, and P.C. Coggins, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.
10:00 a.m. D67: Effect of maturation on the microstructure of Edam cheese. K.J. Aryana and Z.U. Haque*, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.
10:15 a.m. D68: Aroma constituent of Ragusano cheese. S. Carpino, P. Campo, G. Licitra, T. Acree, D.M. Barbano, and P.J. Van Soest, University of Catania, Progetto Ibleo, Italy, Cornell University, Ithaca NY.
10:30 a.m. D69: Monitoring process cheese meltability using dynamic stress rheometry. M. Sutheerawattananonda* and E.D. Bastian, University of Minnesota, St. Paul.

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SYMPOSIUM II:
Biofilms: Development and Control

Tuesday, June 24, 1997
8:00 a.m. - 10:45 a.m.
Chairperson: K.D. Gillies, Rhône-Poulenc Dairy Ingredients, Madison, WI
Ontario Veterinary College 1714

8:00 a.m. D70

Structure - Function characteristics of bacterial biofilms in fluid processing operations. M.W. Mittleman, University of Toronto, Toronto, Ontario, Canada.

8:45 a.m. D71

Biofilms in food processing environments. A.C. Wong, Food Research Institute, University of Wisconsin, Madison.

9:30 a.m. D72

Protein Antimicrobial Barriers to Bacterial Adhesion. C.K. Bower, M.A. Daeschel, and J. McGuire. Oregon State University, Corvallis.

10:15 a.m. Questions and Answers

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Poster Session III

Tuesday, June 14, 1997
8:00 a.m. - 12:00 p.m.
Chairperson:
Ontario Veterinary College 1610
Posters will remain on display the entire day (8:00 a.m. - 5:00 p.m.)
Presenters must be present during the following times:
Even Board Numbers: 8:00 a.m. - 10:00 a.m.
Odd Board Numbers: 10:00 a.m. - 12:00 p.m.

D73: Monoclonal antibodies against lactococcal phages of the c2 species. S.R. Chibani Azaïez*, I. Fliss, J. Breton, J. Hébert, S. Moineau, and R.E. Simard, Université Laval, Québec Canada.
D74: Screening and genetic characterization of exopolysaccarides-producing strains of Lactobacillus casei. I. Dupont*¹, P. Ward, D. Roy, D. Montpetit, and G. LaPointe¹, Food Research and Development Centre, Agriculture and Agri-Food Canada, ¹Dairy Research Centre, Université Laval, Québec, Canada.
D75: Controlling the growth of selected organisms in whey by activation of the indigenous lactoperoxidase. C.E. Pratt¹, K. E. Schroder¹, H.W. Modler¹, and L. J. Harris², ¹Centre for Food and Animal Research, Agriculture and Agri-Food Canada, Ottawa, Ontario, ²University of California, Davis.
D76: Effect of honey on growth and activity of lactic acid bacteria and bifidobacteria. H.J. Vachon* and Z. Ustunol, Michigan State University, East Lansing.
D77: Viability of Bifidobacterium longum and Lactobacillus casei in fermented skimmilk supplemented with carrot extract. C.L.L.F. Ferreira*, E. Teshima, J.B.P. Chaves, A.C.G. Souza, S.C.C. Brandao, and M.M. Furtado, Universidade Federal de Vicosa, Minas Gerais, Brazil.
D78: Autolysis of Lactobacilli: Detection of Lytic Enzymes by Polyacrylamide Gel Electrophoresis and Characterization in Buffer Systems. Y.H. Yoon, Y.J. Baek, and J.H. Lee, Chung-Ang University, Ansung, Korea.
D79: Characterization of three Streptococcus thermophilus phages from Québec cheese plants. D.M. Tremblay* and S. Moineau, Université Laval, Canada.
D80: Redox potential of skim milk cultured with Streptococcus thermophilus and Lactobacillus bulgaricus and its effect on growth of bifidobacteria. H.S. Shin* and Z. Ustunol, Michigan State University, East Lansing.
D81: Effects of Bifidobacterium yogurts on mucosal and systemic cytokine production in the mouse. C-L. Ha*, J.H. Lee, Z. Ustunol and J.J. Pestka, Michigan State University, East Lansing.
D82: Characterization of Proteinases from Enterococcus durans and Enterococcus faecium. L. An*, B.M. Jayarao and D.R. Henning, Minnesota-South Dakota Dairy Foods Research Center, Brookings, SD.
D83: Effect of yogurt bacteria fermentation on the content of organic acids. S.C.C. Brandao, Universidade Federal de Vicosa, Brazil.
D84: Long term stability of an immobilized cell reactor for lactic starter production. L. Lamboley*, J.M. Artignan, C.P. Champagne, J.C. Vuillemard, C. Lacroix, STELA, Université Laval, Québec, Canada.
D85: Various factors affecting the exopolysaccharide production of Bifidobacterium longum HS 90. C.S. Huh, K.S. Lim*, J.H. Lee, Y.J. Baek and H.U. Kim, R & D Center, Korea Yakult Company, Korea.
D86: Effect of ascorbic acid, cysteine, acid casein hydrolysate, tryptone, whey powder and whey protein concentrate on viability of yogurt and probiotic bacteria and on textural characteristics of yogurt. R. I. Dave and N. P. Shah*, Victoria University of Technology, Melbourne, Australia.
D87: Lactococcus lactis NCK203 DNA homologous to temperate lactococcal phages r1t and BK5-T contributes to the evolution of recombinant variants of lytic phage phi-31. E. Durmaz* and T.R. Klaenhammer, North Carolina State University, Raleigh.
D88: RpoS enhances survival of Escherichia coli O157:H7 in the presence of Lactobacillus delbruekii spp. bulgaricus. S.S. Dineen* and K.J. Boor, Cornell University, Ithaca, NY.
D89: Characterization of Pseudomonas spp. associated with dairy product spoilage by automated ribotyping. K.J. Boor*, S. Dineen, J. Lin, M. Bodis and M. Wiedmann, Cornell University, Ithaca, NY.
D90: A longitudinal study on the prevalence of gram-negative bacteria in raw and pasteurized milk samples. B. M. Jayarao*, L. Wang, and K. A. Baldwin, South Dakota State University, Brookings.

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DAIRY FOODS DIVISION BUSINESS MEETING

Tuesday, June 24, 1997
11:00 a.m. - 12:00 p.m.
Chairperson: R.L. Selman, Cultor Food Science, Inc., Milwaukee, WI
Ontario Veterinary College 1714

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DAIRY FOODS DIVISION PLANNING LUNCHEON

Tuesday, June 24, 1997
12:00 p.m. - 1:00 p.m.
Animal Poultry Science Building, Room 141

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DAIRY FOODS MILK PROTEIN & ENZYME COMMITTEE MEETING

Tuesday, June 24, 1997
12:00 p.m. - 1:00 p.m.
Ontario Veterinary College 1713

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FOUNDATION SCHOLAR RECIPIENT LECTURE

Tuesday, June 24, 1997
1:00 p.m. - 1:30 p.m.
Chairperson: W. E. Sandine, Oregon State University, Corvallis
Speaker: S. E. Duncan,
Virginia Polytechnic Institute and State University, Blacksburg
Room 141, Animal Poultry Science Building

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Chemistry I

Tuesday, June 24, 1997
2:00 p.m. - 4:30 p.m.
Chairperson: M. Britten, Food Research and Devlopment Center, St.-Hyacinthe, Quiebec, Canada
Ontario Veterinary College 1715

2:00 p.m. D91

Seasonal changes in chemical composition of commingled goat's milk. M.R. Guo*, J. Gilmore, P.S. Kindstedt and P. Dixon, Northeast Dairy Foods Research Center, University of Vermont, Burlington and Vermont Butter and Cheese Company, Inc., Websterville.

2:15 p.m. D92

Effect of packaging materials in vitamin A' and D' sorption in a fortified skim milk model. A.P. Hansen* and E.M. Parades, North Carolina State University.

2:30 p.m. D93

Partitioning of free fatty acids in skim and fat portions of milk and in whey and cheese. A. Eopechino and D.M. Barbano*, Cornell University, Ithaca, NY.

2:45 p.m. D94

Effect of Heat Treatment and Stabilizer on the Microstructure and Rheological Properties of Whipped Cream. A.K. Smith, H.D. Goff and Y. Kakuda, University of Guelph, Guelph, Canada.

3:00 p.m.

Break

3:15 p.m. D95

Membrane structure of casein-stabilized soya oil emulsions. D.W. Everett* and D.G. Dalgleish, University of Guelph, Canada.

3:30 p.m. D96

Formation of protein aggregates in heated whey protein concentrate solutions. P. Havea, H. Singh*, and L. K. Creamer¹, Massey University, ¹New Zealand Dairy Research Institute, Palmerston North, New Zealand.

3:45 p.m. D97

Proteolysis of alpha_S1-casein (alpha_S1-Cn) A, B, and C by chymosin and plasmin. C.J. Coker, L.K. Creamer*, and J.P. Hill, New Zealand Dairy Research Institute, Palmerston North, New Zealand.

4:00 p.m. D98

Differences among the intermediates found in solutions of heated beta-lactoglobulin A, B, and C. G.A. Manderson, M.J. Hardman, and L.K. Creamer*¹, Massey University, ¹New Zealand Dairy Research Institute, Palmerston North, New Zealand.

4:15 p.m. D99

SDA-PAGE and densitometric analysis of proteolytic patterns of Caciotta and Monterey Jack goat milk cheeses aged under different storage conditions. Y.W. Park* and Y.K. Jin, Prairie View A&M University, PrairieView, TX.

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Proteins

Tuesday, June 24, 1997
1:00 p.m. - 4:45 p.m.
Chairperson: R. Jiménez-Flores, California Polytechnic State University, San Luis Obispo
Ontario Veterinary College 1713

1:00 p.m. D100

Screening of bacteria producing beta-galactosidase displaying unique pH and temperature optima. C.F. Ross*, Y. Kakuda, V. Shattuck, University of Guelph, Ontario.

1:15 p.m. D101

Effect of composition on porosity of spray-dried, whey protein-based microcapsules. M. Rosenberg* and D. Moreau, University of California, Davis.

1:30 p.m. D102

Effect of wall solid concentration and drying conditions on porosity of spray-dried, whey protein-based microcapsules. M. Rosenberg* and D. Moreau, University of California, Davis.

1:45 p.m. D103

Whey protein fractionation by selective adsorption of beta-lactoglobulin on chitosan. S.J. Ge* and S.S.H. Rizvi, Cornell University, Ithaca, NY.

2:00 p.m. D104

High pressure homogenization of whey protein isolate dispersions: Effects on protein structure and gel characteristics. J. Lacasse* and P. Paquin, STELA, Québec.

2:15 p.m. D105

Denaturation of whey proteins during processing as assessed by RP-HPLC. M. Pouliot*, L. Nadeau, Y. Lebeuf, STELA Dairy Research Centre, UniversitéLaval, Québec, Canada.

2:30 p.m.

Break

2:45p.m. D106

The structure of beta-lactoglobulin: denaturation by heat and by adsorption, studied using FTIR. Y. Fang* and D.G. Dalgleish, University of Guelph, Canada.

3:00 p.m. D107

The effect of heating on the competitive adsorption between caseinate and whey proteins in oil-in-water emulsions. J. Brun* and D.G. Dalgleish, University of Guelph, Canada.

3:15 p.m. D108

Emulsifying properties of protein isolates from industrial buttermilk. M. Corredig* and D.G. Dalgleish, University of Guelph, Canada.

3:30 p.m. D109

The application of butteroil in the manufacture of cream cheese from skim milk and skim milk retentate. H.H. Salhab* and L. Ozimek, Alberta Dairy Association Research Unit c/o University of Alberta, Canada.

3:45 p.m. D110

Using gel electrophoresis to determine buttermilk powder addition in cheese. T. Conner Schoenfuss, J.U. McGregor* and S.M. Traylor, LAES, LSU Agricultural Center, Baton Rouge, Louisiana.

4:00 p.m. D111

Effects of treatment on skim milk and retentate with different diatomaceous silicates. N. Martin*, R. Jiménez-Flores, P. Tong, Y. Pouliot and M. Britten, California Polytechnic State University, San Luis Obispo, Laval University, Québec, Canada.

4:15 p.m. D112

Charge alteration in beta-casein: different molecular species in sodium and calcium caseinate. L.S. Ward* and E.D. Bastian, University of Minnesota, St. Paul.

4:30 p.m. D113

Effects of casein:water ratio and milk fat content on the rheological properties of casein gels. N. Zhou*, S. J. Mulvaney, S. R. Nugen, Cornell University, Ithaca, New York.

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SYMPOSIUM III:
Starters and Starter Adjuncts - A National Dairy Research Symposium

Tuesday, June 24, 1997
1:00 p.m. - 5:00 p.m.
Chairperson: T.R. Klaenhammer, North Carolina State University, Raleigh
Ontario Veterinary College 1714

1:00 p.m.: Introductory Remarks. D. Barbano, Northeast Dairy Foods Research Center.
1:15 p.m. D114: Influence of starter cultures on Cheddar Cheese flavor development. J.L. Steele*, J.R. Broadbent, M.E. Johnson, and B.C. Weimer, Wisconsin Center for Dairy Research, and Western Dairy Foods Research Center.
1:45 p.m. D115: Enhancing sensory characteristics of reduced and low fat cheeses with adjunct cultures. M.A. Drake* and C. White, Southeast Dairy Foods Research Center.
2:15 p.m. D116: Improving Cheddar Cheese flavor with the addition of brevabacteria. B.C. Weimer¹, B. Dias¹, M. Ummadi¹, J. Broadbent¹, M. Johnson², J. Steele³, ¹Western Dairy Center, Utah State University, ²Center for Dairy Research, Madison, WI, ³University of Wisconsin, Madison.
2:45 p.m. D117: Adjunct culture studies in the Minnesota/South Dakota Dairy Foods Research Center. D.R. Henning*, E.D. Bastian, and H.A. Morris, Minnesota/South Dakota Dairy Foods Research Center, Brookings, SD.
3:15 p.m. D118: Attenuated adjunct cultures for the enhancement of cheese flavor: A comparative study. M. El-Soda*, S. Madkor, and P.S. Tong, Dairy Technology Center, California Polytechnic State University, San Luis Obispo.
3:45 p.m. D119: The National Dairy Research Program. B. Haines, Dairy Management, Inc.
4:00 p.m. - 5:00 p.m.: Reception - Sponsored by Dairy Management, Inc.

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TOWN HALL MEETING

Tuesday, June 24, 1997
5:00 p.m. - 7:00 p.m.
Chairperson: L.D. Satter, ADSA President, US Dairy Forage Research Center, USDA,
ARS, University of Wisconsin, Madison
Ontario Veterinary College Cafeteria

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DAIRY FOODS EXTENSION SPECIALISTS' BREAKFAST

Wednesday, June 25, 1997
6:30 a.m. - 7:45 a.m.
Ontario Veterinary College 1707B/C

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Products III

Wednesday, June 25, 1997
8:00 a.m. - 11:00 a.m.
Chairperson: P.S. Tong, California Polytechnic State University, San Luis Obispo
Ontario Veterinary College 1713

8:00 a.m. D120

Microstructure of beta-lactoglobulin gels. Z.U. Haque* and K.J. Aryana, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.

8:15 a.m. D121

Stability of vitamin A and D in vitamin fortified low-fat and non-fat yogurt. L.C. Rosenberry, G.S. Fletcher*, K.W. Chapman, S. Kozlowski, D.K. Bandler, Cornell University, Ithaca, NY.

8:30 a.m. D122

The influence of fat on the physical and sensory properties of ice cream. A.M. Roland*, L.G. Phillips and K.J. Boor, Cornell University, Ithaca, NY.

8:45 a.m. D123

Effect of atmospheric pressure on shrinkage-expansion of ice cream. U.K. Dubey* and C.H. White, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.

9:00 a.m. D124

Microbial changes in cottage cheese packaged in 2.27 kg flexible film pouches and stored at 4 and 7°C. Edmund Y.C. Lee and J.H. Hotchkiss*, Cornell University, Northeast Dairy Foods Research Center.

9:15 a.m. D125

Characterization of the physical properties of retail cottage cheese manufactured in California. P.S. Tong* and R.J. Silver, California Polytechnic State University, San Luis Obispo.

9:30 a.m. D126

Light-oxidized flavor and vitamin A degradation in chocolate milk. K.W. Chapman*, L.C. Rosenberry, D.K. Bandler, Cornell University, Ithaca, NY.

9:45 a.m. D127

Dispersion and stabilization of titanium dioxide in skim milk. L.G. Phillips*, S.R. Cuellar and D.M. Barbano, Cornell University, Ithaca, NY.

10:00 a.m. D128

The sensory attributes of skim milk with added milk fat flavors. L.G. Phillips*, S.R. Cuellar and D.M. Barbano, Cornell University, Ithaca, NY.

10:15 a.m. D129

Enzyme activity during autolysis of different adjunct cultures of lactic acid bacteria. S.A. Madkor*, M. El-Soda, and P.S. Tong, Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo.

10:30 a.m. D130

Phase preference of bacteria in cheeses. Z.U. Haque* and K.J. Aryana, Southeast Dairy Foods Research Center, Mississippi State University, Mississippi State.

10:45 a.m. D131

Standardization of cheese milk with nonfat dry milk (NDM): Effects of temperature of NDM addition and solubilization time on rennet coagulation. T.K. La*, N.Y. Farkye, California Polytechnic State University, San Luis Obispo.

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SYMPOSIUM IV:
Functional and Nutritional Attributes of Milkfat

Wednesday, June 25, 1997
8:00 a.m. - 10:30 a.m.
Chairperson: K.E Kaylegian, Center for Dairy Research, University of Wisconsin, Madison
Ontario Veterinary College 1714

8:00 a.m. D132: Milkfat Flavor/Advances in Flavor Research. M. Mathison, Systems Bio-Industries, Waukesha WI.
8:30 a.m. D133: Changing the Nutritional Properties of Milkfat. B. German, University of Califorina, Davis.
9:00 a.m. D134: Production of Specialty Milkfat Ingredients. K. Kaylegian, Wisconsin Center for Dairy Research.
9:30 a.m. D135: Specialty Milkfat Ingredients - The U. S. Perspective. D. Burrington, Wisconsin Milk Marketing Board.
10:00 a.m. D136: Chemical and enzymatic interesterification of butterfat-canola oil blends. A.G. Marangoni*, A.R. Hill, and D. Rousseau, University of Guelph, Guelph, Ontario, Canada.

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Poster Session IV
Chemistry and Proteins

Wednesday, June 25, 1997
8:00 a.m. - 11:00 a.m.
Chairperson:
Ontario Veterinary College 1610
Posters will remain on display the entire morning (8:00 a.m. - 11:00 a.m.)
Presenters must be present during the following times:
Even Board Numbers: 8:00 a.m. - 9:30 a.m.
Odd Board Numbers: 9:30 a.m. - 11:00 a.m.

D137: Composition and microstructure of casein:whey protein aggregates formed by heating model solutions at 95°C. M. Beaulieu*,Y. Pouliot and M. Pouliot, STELA, Université Laval, Québec Canada.
D138: Influence of cleaning and processing operations on pH of fluid milk plant wastewater. F. Yazici, V.B. Alvarez* and A.J. Antunes, The Ohio State University, Columbus.
D139: The role of volatile compounds in the aroma of Swiss cheese. S. Sohn and W.J. Harper, The Ohio State University, Columbus.
D140: Effects of fermentation on the color of skim milk. J.L. Brewer, K. Lemons, and S.A. Rankin*, University of Maryland, College Park.
D141: Rapid solvent desorption analysis of low and full fat Cheddar and Swiss cheeses. C.E. Brewer, R.B. Tyszkiewicz, and S.A. Rankin*, University of Maryland, College Park.
D142: Chemical composition and the serum phase of direct-set Cream cheese. M.R. Guo* and P.S. Kindstedt, Northeast Dairy Foods Research Center, University of Vermont, Burlington.
D143: Effect of whey diets on serum Immunoglobulin M levels in mice. T.B. Chinniah*, M. Pedersen and R. Jiménez-Flores, California Polytechnic State University, San Luis Obispo.
D144: Use of modulated differential scanning calorimetry in the characterization of IgG and hydrolyzed whey peptides. E. Russell-Campbell* and C. L. Hicks, University of Kentucky, Lexington.
D145: Antioxidant activities of acylated derivatives of amino acids and dipeptide in butter. W. Shi*, C. L. Hicks, and N.C. Shantha, University of Kentucky, Lexington and Nestle Food Corp., Dublin, OH.
D146: Impact of salt level in reduced fat Cheddar cheese on proteolysis during ripening. V.V. Mistry*, and K.M. Kasperson, MN-SD Dairy Foods Research Center, South Dakota State University, Brookings.
D147: Superphosphorylated whole casein: Rheological properties and microstructure. D.L. Van Hekken* and E.D. Strange, US Department of Agriculture-Agricultural Research Service, Wyndmoor, PA.
D148: Crosslinking of milk proteins catalyzed by transglutaminase: some kinetic properties of the enzyme using various protein substrates. X. L. Huang*, G. L. Catignani, and H. E. Swaisgood, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh.
D149: Effect of degree of hydrolysis of whey protein isolate catalyzed by immobilized trypsin on its emulsifying and foaming properties. X. L. Huang*, G. L. Catignani, and H. E. Swaisgood, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh.
D150: Binding of palmitic acid to beta-Lg is dependent upon the concentration of the protein and the resulting amount of dimer. Q. Wang*, J. C. Allen, and H. E. Swaisgood, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh.
D151: The effect of anticaking agents on flowability and functionality of whey protein concentrates and whey protein isolates. S.A. Chen*, AMPC, Inc., Ames, IA.
D152: Compositional variance in whey from the manufacture of ovine and caprine cheeses. J.L. Casper* and W.L. Wendorff, University of Wisconsin, Madison.
D153: Adsorption of whey and buttermilk proteins to diatomaceous, calcium and magnesium silicates. N. Martin*, R. Jiménez-Flores, P. Tong, California Polytechnic State University, San Luis Obispo, Laval University, Québec, Canada.
D154: Detection of Milk Casein Degradation by Capillary Electrophoresis and its Correlation with Curd Firmness. R. Jiménez-Flores and C. Mariscal, California Polytechnic State University, San Luis Obispo.
D155: The Influence of Preheat-Treatments on Mesophilic Endospore Counts fromCalifornia Milk Powder. E.Y. Bellenson*, C.L. Frazier, C.L. Kitts and R. Jiménez-Flores, California Polytechnic State University, San Luis Obispo.
D156: Electrophoretic patterns of Brasilian cheeses - a survey. A.J. Antunes*¹, M.I.S. Folegatti¹, E.M.P. Motta1, V.B. Alvarez², ¹State University of Campinas, ²The Ohio State University.
D157: Development of an ELISA for the detection of beta-casomorphin-7. J. Yannakis* and L. Ozimek, Alberta Dairy Association Research Unit c/o University of Alberta, Canada.
D158: Enzymatic hydrolysis of whey proteins with three different enzymes: Susceptibility to proteolysis and performance in model salad dressing. S.F. Gauthier*, B. Gagnon, N. Lajoie, STELA Dairy Research Center, Université Laval, Québec, Canada.
D159: Interaction of beta-lactoglobulin and alpha-lactalbumin with phospholipids purified from milk fat globules. A. Subirade*¹, E. Dufour², F. Loupil² and A. Riaublanc², ¹STELA Dairy Research Centre, Université Laval, Québec, Canada; ²INRA Food Research Centre, Nantes, France.
D160: NIR analysis of milk for casein, protein and fat determination. M-F. Laporte and P. Paquin, STELA, Dairy Research Centre, Université Laval, Québec Canada.
D161: Heat stability of UF retentate powders. J. Gelfand*¹ and L. Ozimek², University of Alberta, Canada, ¹Alberta Agriculture, Food and Rural Development, ²Alberta Dairy Association Research Unit.

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ADSA BUSINESS MEETING

Wednesday, June 25, 1997
11:00 a.m. - 12:00 p.m.
University of Wisconsin, Madison
War Memorial Hall Return to Schedule of Events

American Dairy Science Association92nd Annual MeetingJune 22-25, 1997University of Guelph, Guelph, Ontario