| Date |
28-September-2011 until 29-September-2011 |
| Event Title |
Cheese Symposium 2011 |
| Location |
Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland |
| |
| Presentation Title |
Effect pH and NaCl on the survival of the probiotic bacteria in a cheese system |
| Author(s) |
Byrne B. , Jordan K. and Guinee.T. P. |
| Presentation Type |
Poster |
| |
| Presentation Title |
Development of Generic Cheese Models |
| Author(s) |
Richoux R. , .Jacquet A.L, Aubert-Frogerais L., .Kerjean. J.R |
| Presentation Type |
Poster |
| |
| Presentation Title |
The MicroCheese: a high-throughput screening tool for risk and benefit assessment |
| Author(s) |
Hazelwood L., Kruiswijk Z., Hoolwerf J., Engels W, Wouters J. |
| Presentation Type |
Available soon. |
| |
| |
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The Cheese Symposium was held at Teagasc Food Research Centre in Moorepark from 28 until 29 September 2011. The symposium brought together experts and scientists to present the latest outputs and experiences in cheese research field. To ensure high level of expertise following thematic areas were set: Flavor Development, Diversification, Health and Nutrition/Fat and/or Salt reduction in cheese and Cheese: “From Quality to Concepts”.
For more information visit http://www.teagasc.ie/events/2011/cheese_symposium/ |