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Fermented milk: proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002

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Bibliographic Details
Format:	Conference Proceeding Book
Language:	English
Published:	Brussels 2003
Series:	International Dairy Federation special issue 301
Subjects:	Fermented milk > Congresses Milch Milchverarbeitung Lebensmittelqualität Fermentationsprodukt Starterkultur Konferenz Milchprodukt Fermentation Konferenzschrift Kolding <2002>
Online Access:	Inhaltsverzeichnis
Physical Description:	405 S. Ill., graph. Darst.
ISBN:	9290980362

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Record in the Search Index

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adam_text	Fermented Milk Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk, held in Kolding, Denmark, June 2002 CONTENTS Page Foreword 7 SYMPOSIUM OPENING Current and future applications of fermentation technology in the dairy industry - P. Jelen, P. Gallmann, T. Coolbear ( New Zealand) 10 SESSION I: Cultures - Chair: Prof. F. Dellaglio (Italy) 1.1 Historical and Cultural Aspects of Traditional Fermented Milk - J. A. Narvhus (Norway) 21 1.2 Identification and characterization of starter cultures for fermented milk - F. Dellaglio (Italy) 34 1.3 Tools in the development of future starter cultures for fermented milk-A. Skriver, E. Stenby, D.M. Folkenberg, M. Runge N. Bang Jensen (Denmark) 55 1.4 Authentication of probiotic bifidobacteria using protein and DNA fingerprinting techniques - H. K. Mayer, C. Bonaparte, M. Newart W. Kneifel (Austria) 62 1.5 Differentiation of Lactobacilli by Carbohydrate Fermentation, Polymerase Chain Reaction, Gene Sequencing and Pulsed Field Gel Electrophoresis - A. R. Desai, N. P. Shah I. B. Powel (Australia) 85 1.6 Streptococcus thermophilus in the production of fermented milk - D. Lavezzari, F. Pirovano , D. Chirico , I. Piazza (Italy) 92 1.7 The exopolysaccharide production by starter cultures and their influence on textural characteristics of Fermented Milk - N. P. Shah (Australia) 101 1.8 New probiotic bifido strain for immune stimulation - K. Schmid R. C. Schlothauer (Germany) 116 International Dairy Federation 1.9 Responses of probiotic bacteria to oxygen - A. Talwalkar, K. Kailasapathy , P. Peiris, R. Arumugaswamy, M. Nguyen (Australia) 125 1.10 L acidophilus NCFM®: functional properties of a unique probiotic strain - D. Brassart (France) 136 1.11 Safety aspects of fermented products - G. Mogensen (Denmark) 144 1.12 Lactobacillus F19 - safety considerations in practice - R. Fonden, S. Bjomeholm K. Ohlson (Sweden) 159 SESSION II: Processing - Chair: Dr. P. Schkoda (Switzerland) 11.1 Impact of Technology on the Functional Properties of Fermented Dairy Products - New possibilities for product and process design - U. Ku oz k(Germany) 168 11.2 Membrane Filtration - New Applications in the Manufacture of Fermented Dairy Products - P. Schkoda (Switzerland) 184 11.3 On line monitoring of a batch fermentation process by a combination of NIR Spectroscopy, Multi Channel Fluorescence Spectroscopy, and Membrane Inlet Mass Spectrometry - J. G. Pedersen, P. Jorgensen, E. P. Jensen (Denmark) 195 11.4 Influence of Technological Conditions on Fermented Milk Production - G. Maiocchi (Italy) 202 11.5 Consistency of Stirred Fermented Milk after Fermentation - P. Silfverberg (Finland) 211 11.6 Influence of packaging materials on the keeping quality of fermented milk - K. O. Nilsen, S. Evavold R. T. Solgaard (Norway) 215 11.7 Structure Formation in Yoghurt: Rheology and Microstructure - R. Ipsen (Denmark) 225 11.8 Development and application of a model predicting viscosity loss of yoghurt in processing equipment - M.M.M. Vissers P. de Jong (The Netherlands) 233 11.9 Enzymatic crosslinking of proteins in the manufacture of fermented milk - P.C. Lorenzen H. Neve (Germany) 241 11.10 Exopolysaccharide-producing lactic acid bacterium strains as functional starter cultures in the production of fermented milk - L De Vuyst, M. Zamfir, B. Degeest F. Vaningelgem (Belgium) 250 11.11 The quality and acceptability of plain and supplemented goat s and cow s milk fermented with kefir culture - R. Bozanic, L. Tratnik, Z. Herceg M. Hruskar (Croatia) 267 Fermented Milk SESSION III: Product evaluation - Chair. Dr. L. Knudsen (Denmark) 111.1 Viscosity, smoothness and stability of yoghurt as affected by structure and EPS functionality - P. Zoon (the Netherlands) 280 111.2 Production of a probiotic yoghurt with increased levels of bioactive peptides - L. Chianese, S. Caira, F. Pizzolongo, D. Melck, P. Ferranti, P. Merusi, P. Cagnasso F. Addeo (Italy) 290 111.3 Microstructure and Theological properties of yogurt - S. Olsen (Denmark) 302 111.4 Prediction of Syneresis in Yoghurt by Means of Confocal Laser Scanning Microscopy (CLSM) and Image Analysis - U. Andersen, J. Huang, K. H. Esbensen, B. Mikkelsen, L. B. Knudsen (Denmark) 313 111.5 Effect of Differently Processed Fruit Preparations on the Quality Berry Yoghurt - H. Brimar, A. Avitabile Leva, D. Torreggiani, T.M.P. Cattaneo (Sweden, Italy) 321 111.6 Proficiency testing in sensory evaluation of fermented milk by scoring - S. Solem (Norway) 328 POSTERS P.1 Lactobacilli identification by comparative sequence analysesof the tuf gene - F. Chavagnat, M. Haueter, J. Jimeno, M.G. Casey (Switzerland) 337 P.2 Identification of lactic acid bacterial strains using molecular biology methods - H. K. Mayer, C. Matlschweiger, K. J. Domig, W. Kneifel (Austria) 346 P.3 Development of bacteriophage resistant starter cultures - genetic engineering vs. classical methods - T. Janzen, B. Stuer-Lauridsen, P. Rasmussen, J. Schnabl L. Riisberg (Denmark) 367 P.4 Texture Improvement of Fermented Dairy Products by enzymatic crosslinking with Transglutaminase - A. Schey (Germany) 371 P.5 Matrix effects on the kinetics of lactose hydrolysis in fermented and acidified milk products - J. Hinrichs, C. Baumgartner, U. Kulozik K. Weidendorfer (Germany) 376 P.6 The structure of casein in heated suspensions affects the acid gelation of milk - M.H. Famelart, A Laligant, D. Paquet, Y. Lemenager G. Brule (France) 381 P.7 Relationship between instrumental and sensory measurements of consistency for fermented milk products - I. Lindstrom, C. Edsman, K. Granlund, A. Larsson (Sweden) 390 International Dairy Federation P.8 Sensory evaluation of yoghurt flavour - M. 0. Runge, D. M. Folkenberg, H. S. Guldager, E. Stenby A. Skriver (Sweden) 393 P.9 Sensory screening of exopolysaccharide producing yoghurt strains - D. M. Folkenberg, R. Ipsen, A. Skriver P. Dejmek (Sweden) 397 CONCLUSIONS OF THE SYMPOSIUM C.1 Symposium conclusions from a scientific point of view - P. Zoon (The Netherlands) 401 C.2 Conclusions from a technological point of view - B. K. Mortensen (Denmark) 403
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spellingShingle	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation special issue Fermented milk Congresses Milch (DE-588)4039264-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Starterkultur (DE-588)4182941-4 gnd Konferenz (DE-588)4032055-8 gnd Milchprodukt (DE-588)4235506-0 gnd Fermentation (DE-588)4129537-7 gnd
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title	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002
title_auth	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002
title_exact_search	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002
title_full	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation
title_fullStr	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation
title_full_unstemmed	Fermented milk proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002 International Dairy Federation
title_short	Fermented milk
title_sort	fermented milk proceedings of the idf seminar on aroma and texture of fermented milk held in kolding denmark june 2002
title_sub	proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk held in Kolding, Denmark, June 2002
topic	Fermented milk Congresses Milch (DE-588)4039264-8 gnd Milchverarbeitung (DE-588)4169927-0 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Fermentationsprodukt (DE-588)4384390-6 gnd Starterkultur (DE-588)4182941-4 gnd Konferenz (DE-588)4032055-8 gnd Milchprodukt (DE-588)4235506-0 gnd Fermentation (DE-588)4129537-7 gnd
topic_facet	Fermented milk Congresses Milch Milchverarbeitung Lebensmittelqualität Fermentationsprodukt Starterkultur Konferenz Milchprodukt Fermentation Konferenzschrift Kolding <2002>
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012967386&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
volume_link	(DE-604)BV005943414
work_keys_str_mv	AT seminaronaromaandtextureoffermentedmilkkolding fermentedmilkproceedingsoftheidfseminaronaromaandtextureoffermentedmilkheldinkoldingdenmarkjune2002

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