Session A - Microbial ecology: Starters, adjunct and indigenous microbiota

Formation of biogenic amines in raclette-type cheese by Morganella morganii.

Lorenz Timo Ryser1, 2, Emmanuelle Arias‐Roth1, Hélène Berthoud1, Céline Delbès3, Christophe Chassard3, Rémy Bruggmann2, Stefan Irmler1

1Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland, 2University of Bern, Interfaculty Bioinformatics Unit, Baltzerstrasse 6, 3012 Bern, Switzerland, 3Université Clermont Auvergne, INRAE, VetAgro Sup, Unité Mixte de Recherche sur le Fromage, 20 côte de Reyne, 15000 Aurillac, France

 

Session B - Ripening, flavor and cheese authenticity

Metabolic fingerprint of a complex food, cheese: development of extractions, uHPLC-HRMS analysis and data processing by W4M.

Sandra Teresita Martín del Campo1, Pascale  Lieben2, Daniel Picque2, Sophie Landaud2

1Tecnologico de Monterrey, 2UniversitéParis-Saclay, INRAE, AgroParisTech, UMR SayFood
 

Malt flavour in Swiss Raclette cheese.

Hélène Meng1, Miguel Piccand1, Alexandra Baumeyer1, Mireille Tena Stern1, Sébastien Dubois1, Ueli von Ah1, Pascal Fuchsmann1

1Agroscope
 

Stability and functional redundancy of a microbial cheese ecosystem subjected to a perturbation: presentation of several case studies.

Dominique Swennen1, Gersende Gonez2, Stevenn Volant2, Eric Dugat-Bony1, Sandra Helinck1, Marie-Agnès Dillies2, Pascal Bonnarme1

1Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France, 2Institut Pasteur, Hub de Bioinformatique et Biostatistique – Département Biologie Computationnelle - F-75015 Paris, France

 

Session C - Cheese Technology: Process eco-efficiency and innovative approaches

Accelerating the migration of norbixin molecules through rennet-induced micellar casein concentrate (MCC) gels by application of an electrical field.

Ali Alehosseini1, Prateek Sharma1, 2, Alan L. Kelly3, Jeremiah J. Sheehan1

1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996, 2Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT-84322-8700, USA, 3School of Food and Nutritional Sciences, University College Cork, Ireland
 

Applying an external electrical field to overcome calcium-induced resistance to colorant migration in model cheese matrices.

Ali Alehosseini1, Prateek Sharma1, 2, Alan L. Kelly3, Jeremiah J. Sheehan1

1Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996, 2Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT-84322-8700, USA, 3School of Food and Nutritional Sciences, University College Cork, Ireland
 

Opportunities to improve eco-efficiency in cheesemaking by the use of pressure-driven membrane separation processes.

Julien Chamberland1, Scott Benoit1, Alain Doyen1, Manuele Margni2, Michel Britten3, Yves Pouliot1

1Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Food Science Department, Université Laval, Québec, QC, Canada, 2CIRAIG, Polytechnique Montréal, Department of Mathematical and Industrial Engineering, Montréal, QC, H3C 3A7, Canada, 3Agriculture and Agri-Food Canada, St-Hyacinthe Research and development Center (SHRDC), St-Hyacinthe, QC, Canada
 

Use of Lactose Standardization and Extrusion Technology for Manufacture of Colby Cheese.

H. JIANG1, S. Govindasamy-Lucey1, J. Jaeggi1, M. Johnson1, J. A. Lucey1, 2

1Center for Dairy Research, 2University of Wisconsin-Madison
 

Insights into the occurrence of non-coagulating milk using genomic  and proteomic approaches.

Frida Lewerentz1, Marie Paulsson1, Maria Glantz1

1Department of Food Technology, Engineering and Nutrition, Lund University
 

Application of Laser Induced Breakdown Spectroscopy technique for spatial distribution of salt in cheese matrices.

Prateek Sharma1, 2,  P Casado-Gavalda Maria3, JJ Sheehan1, Carl Sullivan3

1Teagasc Food Research Centre, Moorepark, Ireland, 2Utah State University, Logan, UT-84341, USA, 3School of Food Science and Environmental Health, Technical University Dublin, Ireland
 

Influence of different genetic polymorphisms of αs1- and κ-Casein on Havarti type cheese:  Effects on cheese making, yield, ripening, and sensory quality.

Siv Skeie1, Isaya Ketto1, Martine Andrea Olsen1, Øyaas Jorun2, Kristine Myrer3

1Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences , 2TINE SA, 3Nofima
 

Employment of recombined milk to produce Crescenza, an italian soft cheese.

Flavio Tidona1, Marcello  Alinovi2, Francesco Locci1, Roberta Ghiglietti1, Salvatore  Francolino1, Gianluca Brusa1, Lucia Monti1, Giorgio Giraffa1

1Councicouncil for agricultural research and economics, 2University of Parma
 

The effect of cold atmospheric plasma application on the microbiological properties and free fatty acid profile of Turkish White cheese.

Nazli Turkmen1, Farah Gonul Aydin2, Bahar Onaran Acar3

1Ankara University Faculty of Agriculture Department of Dairy Technology, 2Ankara University Faculty of Veterinary Medicine Department of Pharmacology and Toxicology, 3Ankara University Faculty of Veterinary Medicine Department of Food Hygiene and Technology
 

Effect of thermal treatment on cheese milk with serum protein depleted content: an evaluation of rennet coaguability, cheese composition and yield.

Xiaofeng Xia1, 2, John Tobin1, Surabhi Subhir1, Mark  Fenelon1, Paul McSweeney2, Diarmuid Sheehan1

11Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland , 22School of Food and Nutritional Sciences, University College Cork, Ireland

 

Session D - Cheese structure and rheology

Evaluation of cheese milk pre-acidification and delayed cooling to reduce moisture migration and textural differences in 291-kg blocks of Cheddar cheese.

Claire Collins1, Mark  Johnson 2, Selvarani Govindasamy-Lucey 2, John  Jaeggi 2, John  Lucey 1, 2

1University of Wisconsin-Madison , 2Center for Dairy Research
 

Predicting shredding performance of process cheese using wear behavior and material properties.

Prateek Sharma1, Jason D Young1, Donald J McMahon1

1Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT, 84322-8700, USA
 

Wear behavior, microstructure and shredding performance of process cheese as influenced by age of the cheese and Tri-sodium citrate (TSC) content.

Prateek Sharma1, Jason D Young1, Almut H.  Vollmer1, Donald J McMahon1

1Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT, 84322-8700, USA

 

Session E - Innovation, functionality, nutrition and health

Lactobacillus plantarum WCFS1: delivering an effective probiotic strain using dairy food matrices.

Émilie Desfossés-Foucault1, Monica Daga1, Gulshan Arora1

1Biena Inc.