DAIRY FOODS

SPECIAL PRE-MEETING WORKSHOP

The Basics of Flavor Development in Cheese

Sponsored by Rhodia Inc.

Chair: M. A. Drake, Mississippi State University, Mississippi State

Monday, 9:00 a.m. – 4:00 p.m.

Room: 318

Description

A professional development opportunity exclusively for undergraduate and graduate students, and industry professionals involved in cheese production, product quality assurance, or market development. Pre-registration required: undergraduate and graduate students $40; professional ADSA members $175; and, non-members $200. Workshop fees include lunch, two breaks and a binder of workshop materials.

Invited Presenters:

9:00 Introduction - M. A. Drake, Mississippi State University, Mississippi State.

9:15 Role of lactic acid bacteria in cheese flavor development. Jeffery Broadbent, Utah State University, Logan.

10:30 BREAK

10:45 Role of lactic acid bacteria in cheese flavor development. James Steele, University of Wisconsin, Madison.

12:00 LUNCH

1:00 Formation of flavor compounds and their contribution to flavor impact. Scott Rankin, University of Maryland, College Park.

2:15 BREAK

2:30 The role of the cheese make-process in cheese flavor development. Mark Johnson, University of Wisconsin, Center for Dairy Research, Madison.

3:45 Discussion

DAIRY FOODS 1

Chair: K. Schmidt, Kansas State University,

Manhattan

Tuesday, 8:00 a.m. - 5:00 p.m.

Authors of even numbered boards

8:30 a.m. - 10:30 a.m.

Authors of odd numbered boards

10:00 a.m. - 12:00 noon

Room: Exhibit Hall AB

BoardAbstract

 #          #

1         341     Rheological properties of high fat creams containing added whey proteins and homogenized     at  different pressures. S.Adapa and K. Schmidt*, Kansas State University, Manhattan.

2         342     The concentration of FFA and free amino groups in raw milk from cows fed high or low amounts of concentrate. H.Alkanhal*, M. Alshaikh, M. Salah, and H. Mogawer, 1 King Saud University, Riyadh, Saudi Arabia.

3         343     Effect of lipids supplementation in the ration on production of conjugated linoleic acid (CLA) and milk fat composition of dairy cows. F.L. Santos*, R.P. Lana, M.T.C. Silva, S.C.C. Brandao, and L.H. Vargas, Universidade Federal de Vicosa,Vicosa-MG, Brazil.

4     344     Properties of docosahexaenoic acid enriched milk, Cheddar cheese and butter. H. W.ng* and A. Hill, University of Guelph, Ontario, Canada.

5     345     Influence of feeding cows fish oil, extruded soybeans, or their combination on the composition of milk, cream, and butter. N.Ramaswamy*, R. J. Baer, D. J. Schingoethe, A. R. Hippen, L. A. Whitlock, and K. M. Kasperson, MN-SD Dairy Foods Research Center, South Dakota State University, Brookings.

6     346     Storage stability of frozen sheep milk. S.L. Rausch-enberger*, B.J. Swenson, and W.L. Wendorff, University of Wisconsin, Madison.

7     347     Effect of shelf-life and light exposure on acetaldehyde concentration in milk packaged in HDPE and PETE bottles. M. VanAardt*, S.E. Duncan, D. Bourne, J.E. Marcy, T. Long, and C.R. Hackney, Virginia Tech, Blacksburg.

8     348     Rheological properties of aging Monterey Jack goat cheese. D. L. Van Hekken*1 , M. H. Tunick 1 , and Y. W. Park 2 , 1 USDA,ARS, ERRC, Wyndmoor, PA, 2 Agric. Res. Station, Fort Valley State University, GA.

9     349     Electrophoretic characterization of aging Monterey Jack goat cheese. D.L. Van Hekken*1 and Y.W. Park 2 , 1 USDA, ARS,ERRC, Wyndmoor, PA, 2 Agric. Res. Station, Fort Valley State University, GA.

10     350     Evaluation of sensory and chemical properties of Manchego cheese manufactured from ovine milk of different somatic celllevels. J.J. Jaeggi*1 , K.B. Houck 1 , M.E. Johnson 1 , R. Govindasamy-Lucey 1 , B.C. McKusick 2 , D.L. Thomas 2 , and W.L.Wendorff 2 , 1 Center for Dairy Research, University of Wisconsin-Madison, 2 University of Wisconsin-Madison.

11     351     Origin and behaviour of acid phosphatase in Cheddar cheese during ripening. R. Akuzawa*1 and P.F. Fox 2 , 1 Nippon Veterinary and Animal Science. University, Tokyo/Japan, 2 University College Cork,Cork/Ireland.

12     352     Effect of homogenization pressure and selected additives on some physical properties of retort-processed dairy beverages.C.A. Lin* and R.L. Richter, Texas A&M University, College Station, TX.

13     353     The effect of bitter flavor on the consumer acceptability of coffee flavored ice cream. L.F. Osorio* and J.U. McGregor,Louisiana State University, LAES, LSU Agricultural Center, Baton Rouge.

14     354     Acceptable usage levels of textured whey proteins in hamburger patties. A. Hale*, C. Carpenter, and M. Walsh, Utah StateUniversity, Logan.

15     355     Estimating milk density from milk composition and temperature. A. Ueda and A. Hill*, University of Guelph, Ontario,Canada.

16     356     Stability of vitamin A and D in skim milk delivered by beta-lactoglobulin isolated from whey. Q. Wang, J. Allen, and H.Swaisgood, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh.

17     357     Selective purification of a-lactalbumin from whey protein isolate using a peptide ligand obtained from a combinatorial library. P.V. Gurgel*, R.G. Carbonell, and H.E. Swaisgood, North Carolina State University, Raleigh.

18     358     Fractionation of bovine transferrin from whey using immobilized gangliosides. M.K. Walsh* and S.H. Nam, Utah State University, Logan.

19     359     Fractionation of peptide mixtures from b-lactoglobulin enzymatic hydrolysate by means of isoelectric focusing. P.E. Groleau*1,2 , Y. Pouliot 1 , S.F. Gauthier 1 , and R. Jimenez-Flores 2 , 1 Centre de recherche STELA, Universite Laval, Quebec City, Canada, 2 Dairy Product Technology Center, California Polytechnic State University, San Luis Obispo.

20     360     Effect of hydrodynamic conditions on the fractionation of a b-lactoglobulin peptide mixture by nanofiltration membranes. J-F. Lapointe*, Yves Pouliot, and Sylvie F. Gauthier, Centre de recherche STELA, Quebec, Canada.

21     361     Modification of rheological properties of whey protein isolate through limited crosslinking with microbial transglutaminase immobilized on porous glass. C.P. Wilcox* and H.E. Swaisgood, North Carolina State University, Raleigh.

22     362     Study of protein-polysaccharide interactions, using whey protein-dextran systems. G. Lemay* and S. L. Turgeon, Dairy Research Center, Laval University, Quebec, Canada.

23     363     Interactions between diatomites or synthetic silicates and calcium phosphocaseinate: effect of adsorbent properties. N. Martin*3 , Y. Pouliot 1 , R. Jimenez-Flores 2 , M. Britten 3 , and P.S. Tong 2 , 1 Centre de Recherche en Sciences et Technologie du Lait, Ste-Foy, Quebec, Canada, 2 Dairy Products Technology Center, San Luis Obispo, California, U.S.A, 3 Food Research and Development Center, St-Hyacinthe, Quebec, Canada.

24     364     Influence of fractionation sequence and filtration temperatures on the physical and chemical properties of milk fat fractions. K.E. Kaylegian*1 , 1 Wisconsin Center for Dairy Research, Madison.

25     365     Low cholesterol Mozzarella cheese obtained from homogenized and beta-cyclodextrin-treated milk. H. S. Kwak*, C. G. Nam, and J. Ahn, Sejong University, Seoul, Korea.

26     366     Configuration of an unconventional bioreactor for milk lactose hydrolysis. A.N. Genari 1 , F.M.L. Passos*1 , and H.E. Swaisgood 2 , 1 Universidade Federal de Vicosa, Vicosa, MG, Brazil, 2 North Carolina State University, Raleigh.

27     367     Application of optical light microscopy to monitor air cell changes in ice cream during freezing in a batch freezer. Y.H. Chang*, R.W. Hartel, and R.W. Hartel, University of Wisconsin-Madison.

GRADUATE STUDENT PAPER COMPETITION

DAIRY FOODS 2

Chair: S. Rankin, University of Maryland,

College Park

Tuesday, 8:15 a.m. - 11:00 a.m.

Room: 318

Abstract

Time #

8:15 559 Bioavailability of vitamin A provided as a b-lactoglobulin Complex. J. Jean Shaw*, J. C. Allen, and H. Swaisgood, North Carolina State University, Raleigh.

8:30 560 Impact of low concentration factor (CF) microfiltration (MF) on the composition and aging of Cheddar cheese. M. Neocleous*, D.M. Barbano, and M.A. Rudan, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY.

8:45 561 Response of bifidobacteria to acid adaptation. Virginia Deibel* and James Steele, University of Wisconsin, Madison.

9:00 562 Survival of acid adapted and non-acid adapted enterohemorrhagic Escherichia coli O157:H7 during the manufacturing and curing of reduced-fat Cheddar cheese. P. Kaothien* and D.R. Henning, Minnesota-South Dakota Dairy Foods Research Center, South Dakota State University, Brookings.

9:15 563 Application of Chemometrics to Sensory, Analytical and Gas Chromatography Olfactometry Data of Ragusano Cheese from Milk from Pasture and TMR fed Cattle. S. Carpino*^1,2, D.M. Barbano¹, T.E. Acree¹, G. Licitra², and K.J. Siebert¹, ¹Cornell University, Ithaca, NY, ²Consorzio Ricerca Filiera Lattiero-Casearia, Ragusa, Italy.

9:30 BREAK

9:45 564 Characterization of a novel phage resistance mechanism in Lactococcus lactis. J. D. Bouchard*, E. Dion, and S. Moineau, Universite Laval, Quebec, Canada.

10:00 565 Human Flavor Threshold for Acetaldehyde in Milk of Various Fat Content, Chocolate Milk, and Spring Water. M. Van Aardt*¹, S.E. Duncan¹, and D. Bourne¹, ¹Virginia Tech, Blacksburg.

10:15 566 Citrate catabolism and succinate production by Cheddar cheese nonstarter lactobacilli. E. G. Dudley*¹ and J. L. Steele², ¹University of Wisconsin-Madison Department of Bacteriology, ²University of Wisconsin-Madison Department of Food Science.

10:30 567 Effect of the combination of milk pre-acidification and cream homogenization on the post-baking chewiness and whiteness of low fat (6%) Mozzarella cheese. P. R. Benitez*¹, D. M. Barbano¹, and P. S. Kindstedt², ¹Cornell University, Ithaca NY, ²University of Vermont, Burlington.

10:45 568 Effect of dissolved carbon dioxide on the thermal destruction of Pseudomonas fluorescens R1-232 in milk. C Loss*¹ and JH Hotchkiss¹, ¹Cornell University, Ithaca, NY.

INDUSTRY/TECH FORUM

DAIRY FOODS 3

Microbiology

Chair: J. Moran, Kraft Foods, Inc., Waukegan, IL

Tuesday, 8:15 a.m. - 11:00 a.m.

Room: 320

Abstract

Time Number

8:15 368 Isolation and characterization of lactococcal bacteriophages infecting EPS-producing strains. H. Deveau* and S. Moineau, Universite Laval, Quebec, Canada.

8:30 369 Identification and characterization of the anti-receptor gene of Streptococcus thermophilus bacteriophages. M. Duplessis* and S. Moineau, Universite Laval, Quebec, Canada.

8:45 370 Survivability of lactic acid bacteria and bifidobacteria in a spreadable yogurt cheese product. T. Pritchard*, M. Guo, A. Zielinski, and P. Kindstedt, Northeast Dairy Research Center, University of Vermont, Burlington.

9:00 371 Enhancement of AbiK anti-phage activity on low-copy plasmids. J. D. Bouchard* and S. Moineau, Universite Laval, Quebec, Canada.

9:15 372 Sensory aroma characteristics of milk spoilage by Pseudomonas species. W. W. Hayes*, C. H. White, P. D. Gerard, and M. A. Drake, Mississippi State University, Mississippi State.

9:30 BREAK

9:45 373 Manufacture of hard cheese inoculated with pathogenic bacteria in a Bio-Safety Level 3 pilot plant. J. E. Schlesser *¹, A. Teo², and D. Englehardt², ¹Food and Drug Administration, NCFST, Summit-Argo, IL, ²Illinois Institute of Technology, Chicago, IL.

10:00 374 Effects of incorporation of proteolytic strains of Lactobacillus delbrueckii ssp. bulgaricus in commercial ABT cultures on EPS production, textural properties of yogurt and survival of bacteria. A. Shihata and N.P. Shah*, Victoria University of Technology, Melbourne, Australia.

10:15 375 Casein and whey proteins degradation patterns by selected lactic bacteria. A. Shihata and N.P. Shah*, Victoria University of Technology, Melbourne, Australia.

10:30 376 Quantitation of a proteinase secreted by a strain of Pseudomonas fluorescens using rocket immunoelectrophoresis. A. Zahran*¹ and B. Ward², ¹Minia University, Egypt, ²University of Edinburgh, UK.

10:45 377 Purification and characterization of a heat stable proteinase secreted by Pseudomonas fluorescens R8. A. Zahran*¹ and B. Ward², ¹Minia University, Egypt, ²University of Edinburgh, UK.

INDUSTRY/TECH FORUM

DAIRY FOODS 4, GOAT SPECIES 1 AND

SHEEP SPECIES 1

SYMPOSIUM

Small Ruminant Dairy Research - Production

Sponsored by Kinder Goat Breeders Association

Chair: D. Van Hekken, USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA

Tuesday, 8:30 a.m. - 12:00 noon

Room: 316

Abstract

Time Number

8:30 Symposium Introduction – D. Van Hekken, USDA, ARS, ERRC, Wyndmoor, PA.

8:45 23 INVITED Past, present, and future perspectives of small ruminant dairy research. G.F.W. Haenlein*, University of Delaware, Newark, DE.

9:30 24 INVITED Effects of breed, management system, and nutrition on milk yield and milk composition of dairy sheep. D. L. Thomas, Y. M. Berger, and B. C. McKusick, University of Wisconsin-Madison, Madison, WI.

10:00 BREAK

10:15 25 INVITED Genetic evaluation of yield and type traits of dairy goats. G.R. Wiggans*, Animal Improvement Programs Laboratory, Agricultural Research Service, USDA, Beltsville, MD.

10:45 26 INVITED Nutrition for the high producing dairy doe. S. P. Hart*, E (Kika) de la Garza Institute for Goat Research, Langston University, Langston, OK.

11:15 27 INVITED Milk somatic cells and lactation in small ruminants. M. J. Paape*¹, A. V. Capuco¹, A. Contreras², and J. C. Marco³, ¹USDA-ARS, Beltsville, MD, ²Universidad de Murcia, Murcia, Spain, ³Maria Diaz de Haro, Bilboa, Spain.

11:45 DISCUSSION

Small Ruminant Dairy Research - Milk Quality and Dairy Foods

Sponsored by Genzyine Transgenics Corporation

Co-Chairs: D. Van Hekken, USDA, ARS,

Eastern Regional Research Center, Wyndmoor, PA and Y. Park, Fort Valley State University,

Fort Valley, GA.

Tuesday, 1:15 p.m. - 5:00 p.m.

Room: 316

Abstract

Time Number

1:15 Symposium Introduction – D. Van Hekken, USDA, ARS, ERRC, Wyndmoor, PA.

1:30 28 INVITED Hydration of native and rennin-coagulated caprine caseins as determined by oxygen-17 nuclear magnetic resonance. A. Mora-Gutierrez*¹ and H.M. Farrell, Jr.², ¹Prairie View A&M University, CARC, Prairie View,TX, ²USDA, ARS, ERRC, Wyndmoor, PA.

2:00 29 INVITED Seasonal changes in the chemical composition of commingled goat’s milk. M.R. Guo*¹, P.H. Dixon¹, Y.W. Park², J.A. Gilmore¹, and P.S. Kindstedt¹, ¹Northeast Dairy Foods Research Center,University of Vermont, Burlington, ²Agricultural Research Station, Fort Valley State University, GA.

2:30 30 INVITED Is there a future for goat and sheep milk cheesemaking in the U.S.? Technical and research considerations. P.S. Kindstedt*, M.R. Guo, and P.H. Dixon, University of Vermont, Burlington.

3:00 BREAK

3:15 31 INVITED Freezing qualities of raw sheep milk for further processing. W.L. Wendorff*¹, ¹University of Wisconsin, Madison.

3:45 32 INVITED Proteolysis and Lipolysis of Goat Milk Cheese. Young Park*¹, ¹Fort Valley State University, Fort Valley, GA.

4:15 DISCUSSION

INDUSTRY/TECH FORUM

DAIRY FOODS 5 and FOOD SAFETY 2

SYMPOSIUM

Farm-to-Table Food Safety – Knowledge Gaps and Lessons Learned

Sponsored by Alpharma

Chair: K. Boor, Cornell University, Ithaca, NY

Tuesday, 1:00 p.m. - 5:00 p.m.

Room: 320

Abstract

Time Number

1:00 Introduction. K. Boor, Cornell University, Ithaca, NY

1:05 INVITED EAAP SPEAKER The Bovine Spongiform Encephalitis (BSE) epidemic in Great Britain: Where it is now and what has been learned. J. W. Wilesmith, Veterinary Laboratories Agency, Weybridge, Surrey, Kent, UK.

1:35 INVITED Hazard Analysis and Critical Control Point (HACCP) plan development for the feedlot beef industry. R. K. Phebus, Kansas State University, Manhattan.

2:05 56 INVITED Pre- and post-packaging strategies to achieve safety of ready-to-eat (RTE) meat products. S Knabel*¹, ¹Penn State University, State College.

2:35 BREAK

2:45 57 INVITED Emergence and transfer of antibacterial resistance mechanisms. David White*, U.S. Food and Drug Administration, Washington, DC.

3:15 INVITED Current approaches for conducting microbial risk assessments. R. C. Whiting, Food and Drug Administration, Washington, DC.

3:45 INVITED Update on the dairy Hazard Analysis and Critical Control Point (HACCP) program pilot study. K. L. Gombas, Food and Drug Administration, Washington, DC.

4:15 INVITED Codex Hygiene standards – establishment of international hygiene standards for dairy products. J. C. Mowbray, Food and Drug Administration, Washington DC.

4:45 ROUND TABLE discussion with all speakers

INDUSTRY/TECH FORUM

DAIRY FOODS 6

Dairy Products

Chair: V. Alvarez, The Ohio State University,

Columbus

Tuesday, 1:30 p.m. - 3:15 p.m.

Room: 313

Abstract

Time Number

1:30 378 Application of a model system to evaluate the effect of pH on the texture of Cream cheese. M. Almena-Aliste* and P.S. Kindstedt, University of Vermont, Burlington.

1:45 379 Impact of CO₂ addition to milk on selected analytical testing methods. Y Ma*, D Barbano, J Hotchkiss, and S Murphy, Northeast Dairy Food Research Center, Cornell University, Ithaca, NY.

2:00 380 Development of colonic pre-cancerous lesions in rats fed synthetic and natural sources of conjugated linoleic acids and nordihydroguaiaretic acid. D. D. Gallaher*¹, C. M. Gallaher¹, H-J. Cho¹, A. Saari Csallany¹, and R.J. Baer², ¹MN-SD Dairy Foods Research Center, University of Minnesota, St. Paul, MN, ²MN-SD Dairy Foods Research Center, South Dakota State University, Brookings.

2:15 BREAK

2:30 381 Sensory characteristics of milks with different casein to serum protein ratios. D.M. Barbano*, M.A. Rudan, and Y. MA, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY.

2:45 382 Quality attributes of vanilla ice cream in the North Carolina market. A.P. Hansen* and M.D. Keziah, North Carolina State University, Raleigh.

3:00 383 Quality attributes of cottage cheese in the North Carolina marketplace. A.P. Hansen* and M.D. Keziah, North Carolina State University, Raleigh.

DAIRY FOODS 7

MILK PROTEIN AND ENZYME NOMENCLATURE

SYMPOSIUM

Biologically Active Peptides from Milk

Sponsored by California Dairy Research Foundation, Dairy Farmers of America, Dean Foods, Hilmar Cheese/AMPC, M & M Mars

Chair: R. Jiménez-Flores, Cal Poly,

San Luis Obispo, CA

Wednesday, 8:00 a.m. - 11:00 a.m.

Room: 316

Abstract

Time Number

8:00 Introduction. R. Jiménez-Flores, Cal Poly, San Luis Obispo, CA

8:05 33 INVITED Bioactive Milk Peptides: A Perspective. D.A. Clare* and H.E. Swaisgood, North Carolina State University, Raleigh.

8:50 34 INVITED Transgenic over-expression of bovine a-lactalbumin and human IGF-I in porcine mammary gland: effects on lactation and piglet growth and development. S.M. Donovan*¹, M.H. Monaco¹, G.T. Bleck², J.B. Cook¹, M. Noble¹, W.L. Hurley¹, and M.B. Wheeler¹, ¹University. of Illinois, Urbana, ²Gala Design, Sauk City, WI.

9:30 35 INVITED Antimicrobial activity of the multimeric form of human milk alpha lactalbumin. H Sabharwal* and J Zabriskie, Rockefeller University, New York, NY.

10:15 INVITED Molten globule structures in milk proteins: implications for structure function relationships. H. M. Farrell, Jr., USDA ARS. Wyndmoor, PA.

DAIRY FOODS 8

Cheese - Mozzarella

Chair: R. Govindasamy-Lucey, Center for Dairy Research, Madison, WI

Wednesday, 8:30 a.m. - 9:45 a.m.

Room: 313

Abstract

Time Number

8:30 384 Modification of pizza sauce to limit changes in composition and melted consistency of pizza cheese. R.H. Ouellette* and P.S. Kindstedt, University of Vermont, Burlington.

8:45 385 Development and application of a model system to increase the pH of Mozzarella cheese. P.S. Kindstedt, A.B. Zielinski*, and M. Almena-Aliste, University of Vermont, Burlington.

9:00 386 Development and application of a model system to decrease the pH of Mozzarella cheese. P.S. Kindstedt*, A.B. Zielinski, C. Ge, and M. Almena-Aliste, University of Vermont, Burlington.

9:15 387 Effect of frozen storage on functional properties of Mozzarella and non-pasta-filata style pizza cheeses. M.-I Kuo* and S. Gunasekaran, University of Wisconsin, Madison.

9:30 388 Comparison of melt profiles of LMPS Mozzarella manufactured by pasta filata and stirred curd methods. C.M. Chen, A.L. Dikkeboom, M.E. Johnson, and M.G. Zimbric*, Wisconsin Center for Dairy Research, Madison.

DAIRY FOODS 9

POSTER SESSION

Dairy Foods - Microbiology and

Cheese Technology

Chair: V. Mistry, South Dakota State University, Brookings

Wednesday, 8:00 a.m. - 5:00 p.m.

Authors of even numbered boards present

9:00 a.m. - 11:00 a.m.

Authors of odd numbered boards present

3:00 p.m. - 5:00 p.m.

Room: Exhibit Hall AB

Board Abstract

No. No.

389 Comparative study of Lactobacillus acidophilus strains for probiotic characteristics. S. Oh*¹, C. H. Chai², S. Kim², Y.-J. Kim¹, R. H. Liu¹, H. S. Kim³, and R. W. Worobo¹, ¹ Cornell University, ²Korea University, ³Culture Systems Inc, Misawaka, IN.

390 Purification and partial amino acid sequence of a acidocin 30SC, a bacteriocin produced by Lactobacillus acidophilus 30SC. S. Oh*¹, S. Kim², J. J. Churey¹, and R. W. Worobo¹, ¹Cornell University, Ithaca, NY, ²Korea University.

391 Fermentation of fructooligosaccharides by lactic acid and probiotic bacteria. H. Kaplan* and R. Hutkins, University of Nebraska, Lincoln, NB.

392 Acid tolerance of Lactobacillus acidophilus increases following exposure to supernatant from early stationary phase cells. R. Hage* and P. Courtney, The Ohio State University, Columbus.

393 Translocation and clearing of Lactobacillus acidophilus. Maria G. Conde, Celia L. L. F. Ferreira*, Isabelle D. P. Marlieri, Elisa Teshima, and Luciana M. Borba, Universidade Federal de Vicosa.

394 Impact of starter culture on whey flavor variability. R.M. Tomaino*, D.L. Larick, and L.G. Turner, North Carolina State University, Raleigh.

395 Inhibition of Lactococcus lactis spp lactis c2 bacteriophage proliferation in L. lactis ssp. lactis C2 grown in medium containing heat treated L. lactis ssp lactis c2 phage-peptide C.L. Hicks*,University of Kentucky, Lexington.

396 Characterisation of Bifidobacterium isolates using amplification of the transketolase/transaldolase intergenic spacer region in combination with temporal temperature gel electrophorisis. J. P. Burton* and G. W. Tannock, University of Otago, Dunedin, New Zealand.

397 Study of exopolysaccharide production by Lactobacillus rhamnosus ATCC 9595M in a supplemented whey permeate medium. M. Macedo*¹, C. Lacroix¹, and C-P. Champagne², ¹Dairy Research Centre STELA, Quebec/PQ/Canada, ²Food Research and Development Centre, St-Hyacinthe/PQ/Canada.

398 Capsule formation by nonropy yogurt cultures affects its viscoelastic properties. Ashraf Hassan*, Milena Corredig, and Joseph Frank, The University of Georgia, Athens.

399 Characterization and differentiation of Lactobacillus acidophilus strains for use as probiotics. S. McKechnie¹, N.P. Shah*¹, and M.L. Britz², ¹Victoria University of Technology Melbourne, Australia, ²University of Melbourne, Victoria, Australia.

400 Pediocin production by recombinant Streptococcus thermophilus. G.A. Somkuti*, P.E. Coderre, and D.H. Steinberg, Eastern Regional Research Center, ARS-USDA.

401 Identification and characterization of PepO2 from Lactobacillus helveticus CNRZ32, an enzyme involved in the hydrolysis of a b-casein derived bitter peptide. Y.S. Chen*¹, J.E. Christensen², and J.L. Steele, ¹Department of Food Science, ²Department of Bacteriology.

402 Amplification of the core streptavidin and b-galactosidase genes and construction of a core Stp-LAC 4 fusion gene. L.M. Damasceno¹, F.L.M. Passos*¹, V.G. Janolino², and H.E. Swaisgood², ¹Universidade Federal de Vicosa, Vicosa-UFV, MG, Brazil, ²North Carolina State Unversity, Raleigh.

403 Occurrence of Bacillus sporothermodurans and the influence of the thermal processing procedure on its presence in Brazilian UHT milk. P.B. Zacarchenco*¹, M. F. F. Leitao¹, M. T. Destro², and C. Andrigheto², ¹Faculdade Engenharia de Alimentos-UNICAMP, Campinas, Sao Paulo/Brazil, ²Faculdade Cincias Farmaceuticas-USP, Sao Paulo, Sao Paulo/Brazil.

404 Optimizing of beta-cyclodextrin recycling process for cholesterol removal in cream. H. S. Kwak*, H. M. Suh, J. Ahn, and H. J. Kwon, Sejong University, Seoul, Korea.

405 Binding bile salts by soluble fiber: potential use in dairy products containing a probiotic culture. E.P. Cuesta* and S.E. Gilliland, Oklahoma State University, Stillwater.

406 Cholesterol recovery from beta-cyclodextrin complex of cream using a new combined method with immobilized cyclomaltodextrinase of alkalophilic Bacillus sp. KJ133 and solvent extraction. H. J. Kwon, H. J. Jung, and H. S. Kwak*, Sejong University, Seoul, Korea.

407 Increase in conjugated linoleic acid (CLA) in fermented milk by Lactococcus lactis. Y.-J. Kim*¹, S.T. Lee¹, and R.H. Liu¹, ¹Cornell University, Ithaca.

408 Factors affecting the filtration of nonfat milk through diatomaceous earth to reduce Bacillus endospore contamination. A. Bienvenue*¹ and R. Jimenez-Flores¹, ¹DPTC, Cal Poly State University, San Luis Obispo, CA.

409 Water-soluble nitrogen accumulation and Lactococcus cell viability after high pressure processing of Cheddar cheese. U. Nienaber, T.H. Shellhammer, W.J. Harper, and P.D. Courtney*, Ohio State University, Columbus.

410 Influence of cream homogenization and protein supplementation of Cheddar cheese milk by ultrafiltration on functionality of whey protein concentrates. M. G. Nair, V. V. Mistry*, and B. S. Oommen, MN-SD Dairy Foods Research Center, South Dakota State University, Brookings.

411 Influence of rennet source on casein peptide formation in low-fat Mozzarella cheese. E.L. Malin*, M.H. Tunick, and P.W. Smith, Eastern Regional Research Center, U.S. Department of Agriculture, Wyndmoor, PA.

412 Cheese yield and standardization of milk for cheese making: comparison of predictive cheese yield equations. C.M. Chen¹, A.L. Dikkeboom*¹, M.E. Johnson¹, and M.G. Zimbric¹, ¹Wisconsin Center for Dairy Research, Madison.

413 Characteristics of reduced fat Edam cheese with adjunct cultures. W. Tungjaroenchai*, M. A. Drake, and C. H. White, Mississippi State University, Mississippi State.

414 Effect of fat composition and milk treatment on development of cheese texture. M. Almena-Aliste* and Y. Noel, National Agronomic Research Institute, INRA, Dairy Technology and Analysis Research Unit, Jura, France.

416 Effect of late blowing inhibitors on bacteriological and chemical changes in Swiss cheese. S. M. El-Gindy*, Assiut University, Egypt.

415 Texture evaluation of cheese with soft consistency: effect of testing conditions on penetrometric parameters. M. Almena-Aliste*^1,2, Y. Noel¹, and A. Cepeda Suez², ¹INRA, Dairy Technology and Analysis Research Unit, Poligny (France), ²Hygiene and Inspection of Foods, Faculty of Veterinary-University of Santiago de Compostela, Spain.

ADSA DAIRY FOODS DIVISION BUSINESS MEETING

Chair: D. R. Henning, South Dakota State

University, Brookings

Wednesday, 11:00 a.m. – 12:00 noon

Room: 318

DAIRY FOODS 10

SYMPOSIUM

Lactobacilli

Sponsored by Kraft Foods, SKW Nature Products

Chair: R. Nauth, Nauth Consulting, Wheeling, IL

Wednesday, 1:15 p.m. - 4:00 p.m.

Room: 310

Abstract

Time Number

1:15 Symposium Introduction - R. Nauth, Nauth Consulting, Wheeling, IL

1:30 36 INVITED Therapeutic use of lactobacilli. Gregor Reid*, Lawson Research Institute, London, ON, Canada.

2:00 37 INVITED Metabolic diversity of lactobacilli. Byong H. Lee*, McGill University/Agriculture-Agri-Food Canada.

2:30 BREAK

2:45 38 INVITED Bacteriocins from Lactobacillus as future food preservatives. M.L Chikindas*, J. Cleveland, and T.J. Montville, Rutgers, The State University of New Jersey, New Brunswick, NJ.

3:15 39 INVITED Effect of lactobacilli on cheese. K Nauth, Nauth Consulting Inc., Wheeling, IL.

ADSA Foundation Scholar Award Recipient Lecture

Dairy Foods Division

Chair: C. L. Hicks, University of Kentucky,

Lexington.

Wednesday, 4:00 p.m. - 5:00 p.m.

Room: 310

Speaker: K. J. Boor, Cornell University, Ithaca, NY.

Title: Dairy Foods Quality and Safety Issues: Looking to the Future

DAIRY FOODS 11

Milk Proteins, Enzymes, and Processing

Chair: M. Walsh, Utah State University, Logan

Wednesday, 1:00 p.m. - 4:00 p.m.

Room: 318

Abstract

Time Number

1:00 417 Modification of buttermilk functionality with biosilicates. B.G. Fryksdale* and B. Jimenez-Flores, California Polytechnic State University, San Luis Obsipo, CA.

1:15 418 Effect of glycomacropeptide and high pressure homogenization on the stability of milk protein emulsions. S Bhatia* and R.L. Richter, Texas A&M University, College Station.

1:30 419 Influence of pasteurization time/temperature and homgenization/pasteurization sequence on emulsion characteristics and influence of storage time. C. Bolling*¹, S. E. Duncan¹, T. Keenan¹, W. N. Eigel¹, K. Waterman¹, and K. Kaylegian², ¹Virginia Polytechnic Institute and State University, Blacksburg, ²Wisconsin Center for Dairy Research, Madison.

1:45 420 Rheological properties of microfibrous cellulose and its interaction with milk components. J.M. Angold* and R. Jimenez-Flores, Cal Poly State University, DPTC, San Luis Obispo, CA.

2:00 421 Effect of inulin on some rheological and physical properties of acid milk gels with inulin. G. Perez-Hernandez* and R.L. Richter, Texas A&M University, College Station.

2:15 422 Rheological and physical characterization of derivitized whey protein solutions. H.M. Hudson*, C.R. Daubert, and E.A. Foegeding, North Carolina State University, Raleigh.

2:30 BREAK

2:45 423 Tryptic hydrolysis of b-lactoglobulin A, B, and C. H C Nilsson², M A Paulsson², C J Coker¹, J P Hill¹, and L K Creamer*¹, ¹New Zealand Dairy Research Institute, Palmerston North, New Zealand, ²Univesity of Lund, Lund, Sweden.

3:00 424 Binding of small amphipathic molecules to b-lactoglobulin. L K Creamer*¹, M Blair¹, R Korte², and G B Jameson², ¹New Zealand Dairy Research Institute, Palmerston North, New Zealand, ²Massey University, Palmerston North, New Zealand.

3:15 425 Effects of genetic variants on the rates of interaction of b-lactoglobulin and k-casein. Y H Cho², H Singh², and L K Creamer*¹, ¹New Zealand Dairy Research Institute, Palmerston North, New Zealand, ²Massey University, Palmerston North, New Zealand.

3:30 426 The enzyme activities and milk performance in German Holsteins. L. Panicke*¹, M. Schmidt², J. Citek³, G. Erhardt⁴, V. Rehout³, and R. Staufenbiel⁵, ¹Research Institute for the Biology of Farm Animals, Dummerstorf, Germany, ²PH Kielce, Poland, ³Southbohemian University Ceske Budejovice, Dep.of Animal Breeding, Czech Republic, ⁴University Giessen, Institut of Animal Breeding and Genetics, Germany, ⁵Free University Berlin, Institute of Veterinary Physiology, Germany.

3:45 427 Heat coagulation of camel milk. Ali Metwalli, Fawzy Ibrahim*, and Karima Hassanein, Minia University, Minia, Egypt.

DAIRY FOODS 12 AND GOAT SPECIES 3

SYMPOSIUM

Goats for Vegetation Management

Chair: J-M. Luginbuhl, North Carolina State

University, Raleigh

Moderators: J. M. Dzakuma, Prairie View A&M University, Prairie View, TX, R. Merkel, Langston University, Langston, OK, and J-M. Luginbuhl, North Carolina State University, Raleigh

Wednesday, 1:30 p.m. - 5:00 p.m.

Room: 316

Abstract

Time Number

1:30 59 INVITED Historical perspectives of using goats for vegetation management around the world. H. A. Glimp* and H. S. Hussein, University of Nevada, Reno Reno, NV.

2:15 60 INVITED Recent perspectives in using goats for vegetation management in the USA. Part I. S. P. Hart*, E (Kika) de la Garza Institute for Goat Research, Langston University, Langston, OK.

3:00 BREAK

3:15 61 INVITED Recent perspectives of using goats for vegetation management in the USA. Part II. E. C. Prigge* and W. B. Bryan, West Virginia University, Morgantown, W.V.

4:00 Moderated discussion with plenary speakers

4:30 General Discussion: Challenges/Limitations of Using Goats for Vegetation Management: research needs and extension needs, and how to best meet these needs

UNDERGRADUATE AND GRADUATE EDUCATION 3

ROUND TABLE DISCUSSION

What is “Balance” for an Animal or Dairy Scientist?

Chair: P. Schoknecht, Rutgers University, New Brunswick, NJ

Wednesday, 1:00 p.m. - 2:30 p.m.

Room: 301

Description:

A panel discussion by several ASAS and ADSA members about their experiences with obtaining “balance” in their profession. ROUND TABLE will focus on balance between teaching, research, and service as well as balance between personal and professional lives. Session open to all meeting attendees.

Panelists:

Ronnie Green, Colorado University.

Bill Flowers, North Carolina State University, Raleigh.

Don Kress, Montana State University, Bozeman.

Janice Swanson, Kansas State University,

Manhattan.

Saundra TenBroeck, University of Florida, Gainesville.

Fred Thrift, University of Kentucky, Lexington.

WOMEN AND MINORITY ISSUES IN ANIMAL AGRICULTURE AND INTERNATIONAL MEMBERS’ RECEPTION

How Do We Fit into ADSA-ASAS?

Co-Chairs: N. A. Irlbeck, Colorado State University, Ft. Collins and W. M. Knight, FDA, Silver Spring, MD

Wednesday, 4:00 p.m. - 6:00 p.m.

Room: Ballroom 4

Abstract

Time Number

4:00 RECEPTION BEGINS

4:30 1311 INVITED How do we fit into ADSA/ASAS: Internationals, minorities, women. W.A. Samuels*,Solutia, Inc, St. Louis, MO.

5:00 DISCUSSION WITH SPEAKER AND COMMENTS OF CO-CHAIRS

DAIRY FOODS 13

SYMPOSIUM

Educating Dairy Foods Scientists for the 21^st Century

Chair: S. Duncan, Virginia Tech, Blacksburg

Thursday 8:00 a.m. - 9:55 a.m.

Room: 320

Abstract

Time Number

8:00 40 Educating dairy foods scientists for the 21st century. S. Duncan*¹ and K. Kaylegian², ¹Virginia Polytechnic Institute and State University, Blacksburg, ²Wisconsin Center for Dairy Research, University of Wisconsin, Madison.

8:15 41 INVITED Issues of education for dairy foods scientists. R. Marshall*, University of Missouri, Columbia.

8:30 42 INVITED Successful teaching techniques in dairy foods courses. John A. Partridge*, Michigan State University, East Lansing, MI.

8:45 43 INVITED Critical course topics needed for entry level industry opportunities. G. Muck*, Dean Foods Company, Rockford, IL.

9:00 44 INVITED Meeting the need through adult education short courses. R.L. Bradley*, University of Wisconsin-Madison.

9:15 ROUND TABLE DISCUSSION

Marschall Rhodia International Dairy Science Award Lecture

Chair: T. J. Gruetzmacher, Dean Foods Company, Rockford, IL

Thursday, 10:00 a.m. - 11:00 a.m.

Room: 309

Speaker: V. L. Crow, New Zealand Dairy Research Institute, Palmerston North, New Zealand

Title: From Tradition To New World Cheese: Putting Science Into The Art Of Cheese Ripening.

ADSA BUSINESS MEETING

Chair: H. E. Swaisgood, North Carolina State University, Raleigh

Thursday, 11:00 a.m. – 12:00 noon

Room: 314

ASAS/ADSA

NE Section Business Meeting and Luncheon

Chair: M. J. Estienne, Virginia Tech, Suffolk

Tursday, 12:00 noon - 1:30 p.m.

DAIRY FOODS 14

Cheese - Cheddar and Others

Chair: J. McGregor, Clemson University,

Clemson, SC

Thursday, 1:30 p.m. - 3:15 p.m.

Room: 314

Abstract

Time Number

1:30 428 Reduced fat cheese production by fat removal from aged Cheddar cheese. B. K. Nelson*, C. C. Nicklas, and D. M. Barbano, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY.

1:45 429 Impact of low concentration factor (CF) microfiltration (MF) on fat, protein, and calcium recovery in Cheddar cheese and cheese yield. M. Neocleous*, D.M. Barbano, and M.A. Rudan, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY.

2:00 430 Automatic data acquisition and analysis of cheese melt profile. D. Venkatesan¹, C. H. Hwang¹, and S. Gunasekaran*¹, ¹University of Wisconsin, Madison.

2:15 BREAK

2:30 431 Rheological characteristics of Monterey Jack hard goat cheese. R Attaie*¹ and R. L. Richter², ¹Prairie View A&M University, Prairie View, TX, ²Texas A&M University, College Station.

2:45 432 Effect of cheese making conditions on texture of Arzúa-Ulloa cheese during ripening time. M. Almena-Aliste^1,2, Y. Noël¹, and A. Cepeda Sáez², ¹INRA, Dairy Technology and Analysis Research Unit, Poligny (France), ²Hygiene and Inspection of Foods, Faculty of Veterinary-University of Santiago de Compostela (Spain).

3:00 433 An empirical method for cheese yield prediction. C. Melilli¹, J.M. Lynch², S. Carpino*¹, A. Cappa³, G. Licitra¹, and D.M. Barbano², ¹Consorzio Ricerca Filiera Lattiero-Casearia, Ragusa, Italy, ²Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY, ³Associazione Provinciale Allevatori, Vicenza, Italy.