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Dairy Researches to Provide Insights on Sodium Reduction at July Conference

FoodProcessing.com
04/20/2010

The world’s leading dairy researchers, including many from the National Dairy Foods Research Center program, will provide insights on the impact of salt and fat on the flavor, texture and structure of low-fat and reduced-sodium cheeses, and the factors that impact microbial activity with these cheeses during a discussion at the American Dairy Science Association Annual Meeting in Denver, Colo. The session will take place on July 12. This research will help the dairy industry better address consumer interest in low-fat and reduced-sodium foods, as well as a changing regulatory environment.

Presentations on "The Microbiology and Flavor of Low-fat, Reduced-Sodium Cheeses" symposium include:

• "How Model Cheese Composition, Texture and Structure Influence Aroma and Salt Mobility, Release and Perception," presented by Anne Saint-Eve, Ph.D., INRA, AgroParisTech Thiverval-Grignon, France.
• "Flavor Development in Low-fat Cheese," presented by MaryAnne Drake, Ph.D., Southeast Dairy Foods Research Center, North Carolina State University.
• "Influence of Salt-in Moisture on Starter and Nonstarter Lactic Acid Bacteria," presented by James L. Steele, Ph.D., Center for Dairy Research, University of Wisconsin - Madison and Jeffrey R. Broadbent, Ph.D., Western Dairy Center, Utah State University.
• "Cheesemaking Processes and Strategies for Manufacture of Low-fat and Reduced Sodium Cheeses," presented by Tim Guinee, Moorepark Food Research Centre, Teagasc, Fermoy Co., Ireland.
• "The Effect of Intrinsic and Extrinsic Factors on the Fate of Pathogens in Specialty and Lower Fat/Reduced Sodium Cheese," presented by John Luchansky, Ph.D., Eastern Regional Research Center, USDA Agricultural Research Service.