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Poster Session 1- 12:30-14:00 Wednesday 21st September - Athene A
Poster Session 2- 12:30-13:30 Thursday 22nd September - Athene A
Authors are able to present the posters during both sessions.

The characterization of the most-liked reduced-fat Edam cheeses in Finland
T.K. Ritvanen*¹, L. Lilleberg¹, T. Tupasela², U. Suhonen³, T. Putkonen¹, ¹Finnish Food Safety Authority Evira, Finland, ²MTT Agrifood Research Finland, Finland, ³Valio Ltd, Finland

Perception of bitterness and flavour under the influence of cooking conditions.A case study on French Blue cheeses.
C. Bord*, A. Lebecque, VetAgro Sup, France

Evaluation of a consumer-focused approach for understanding consumer preferences
A. Grygorczyk*¹, L. Duizer¹, I. Lesschaeve², M. Corredig¹, ¹University of Guelph, Canada, ²Vineland Research and Innovation Centre, Canada

Taste enhancement by pulsatile stimulation is receptor based but independent of receptor type
S.M.R. Camacho*¹ ,², J.H.F. Bult¹ ,², K.M.M. Burseg¹ ,², ¹TI Food & Nutrition, The Netherlands, ²NIZO food research, The Netherlands

Butter aroma influences texture perception in dairy model gels at higher pH
J.E. Knoop*¹ ,², G. Sala¹ ,², J.H.F. Bult¹ ,³, M. Stieger¹ ,², G. Smit² , ⁴, ¹Top Institute Food and Nutrition, The Netherlands, ²Wageningen UR, The Netherlands, ³NIZO food research BV, The Netherlands, ⁴Unilever R&D, Vlaardingen, The Netherlands

Liking as part of rewarding value of dairy protein in relation to weight status and stress
M.J.I. Martens*¹ ,², M.S. Westerterp-Plantenga¹, ¹Maastricht University Medical Centre + (MUMC+), The Netherlands, ²Top Institute Food and Nutrition, The Netherlands

Flavour release and perception of dairy desserts with different texture. Influence of fat content and thickener
C. Arancibia*¹, C. Castro¹, L. Jublot², E. Costell¹, S. Bayarri¹, ¹Instituto de Agroquímica y Tecnología de Alimentos, Spain, ²Unilever R&D, The Netherlands

Rapid monitoring of endogenous flavour compounds evolution during fermentation of thermally, high pressure or transglutaminase treated milks
M. Tsevdou*¹, C. Soukoulis², L. Cappellin², F. Biasioli², P.S. Taoukis¹, F. Gasperi², ¹National Technical University of Athens, Greece, ²IASMA Research and Innovation Centre, Italy

Flavour release during cheese consumption: The impact of key physiological parameters studied with an artificial mouth
C. Tournier¹, M. Doyennette², C. Salles*¹, G. Féron¹, I. Souchon², E. Guichard¹, P. Mielle¹, ¹INRA, UMR 1324 CSGA, France, ²INRA, UMR782 GMPA, France

Relationship between sensory profiles and odor-active compounds detected by gas-chromatography olfactometry: A novel attempt to explain cheese aroma
M. Thomsen*¹, F. Mercier², P. Tournayre², J.L. Berdagué², T. Thomas-Danguin¹, E. Guichard¹, ¹Université de Bourgogne, Agrosup Dijon, France, ²INRA, France

Preliminary study on the characterization of Gouda cheese using high-resolution NMR spectroscopy : Effect of adjunct cultures and brine composition
T. Ruyssen*¹, J.C. Martins², K. Haustraete², B. Nouwen¹, D. Van Laere¹, M. De Meerleer¹, M. Uyttendaele³, ¹University College Ghent, Belgium, ²Ghent University - Department of Organic Chemistry, Belgium, ³Ghent University - Department of Food Safety and Food Quality, Belgium

Use of sodium reduced brines for Gouda cheese
D. Van Laere*¹, T. Ruyssen¹, M. De Meerleer¹, L. Vermeiren¹, K. Coudijzer², M. Uyttendaele³, ¹University College Ghent, Belgium, ²Institute of Agricultural and Fisheries Research, Belgium, ³Ghent University, Belgium

ScreenCheese & MicroCheese Efficient screening with small scale models
E. Düsterhöft*, W. Engels, L. Hazelwood, NIZO food research, The Netherlands

Odour-active compounds and sensory profile of commercial european sour cream butters
S. Mallia, P. Piccinali, B. Guggenbühl, D. Guggisberg*, Agroscope Liebefeld-Posieux, Switzerland

Impact of autolysis on amino acid catabolism and flavour development in cheddar cheese by isogenic strains of Lactococcus lactis
J.A. Hannon*¹, M. Abrlova¹ ,², I.A. Doolan³, M.G. Wilkinson³, K.N. Kilcawley¹, ¹Teagasc Food Research Centre Moorepark, Ireland, ²Institute of Chemical Technology Prague, Czech Republic, ³University of Limerick, Ireland, ⁴Agrocampus Ouest, Rennes, France

Impact of fruit preparations on in-vivo aroma release and on perception of yoghurts
J. Mesurolle*², A. Saint-Eve¹, I. Déléris², I. Souchon¹ ,², ¹AgroParistech, UMR782, France, ²INRa, UMR782, France

Reducing fat but keeping quality: Culture solutions for low fat yogurts of premium quality
G.L. Buchhorn*¹, J. Trihass¹, S.L. Wind¹, L. Jimenez², D.M. Brandt¹, D.M. Folkenberg¹, ¹Chr.Hansen A/S, Denmark, ²Chr.Hansen A/S, France

Alternative milk homogenization method by ultrasound and effect on the fermentation process and quality characteristics of yogurt
P. Sfakianakis*, C. Tzia, National Tachnical University of Athens, Greece

Use of adjunct cultures in Gouda cheese
D. Van Laere*¹, T. Ruyssen¹, M. De Meerleer¹, L. Vermeiren¹, K. Coudijzer², L. De Vuyst³, ¹University College Ghent, Belgium, ²Institute of Agricultural and Fisheries Research, Belgium, ³Vrije Universiteit Brussel, Belgium

Effect of tastants on real-time aroma release from a cheese base
A.R. Overington*¹, G.T. Eyres², C.M. Delahunty², R. Holland¹, T. Coolbear¹, ¹Fonterra Research Centre, New Zealand, ²CSIRO Food and Nutritional Sciences, Australia

Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
K.N. Kilcawley*¹, A.B. Nongonierma¹, J.A. Hannon¹, I.A. Doolan², M.G. Wilkinson², ¹Teagasc Food Research Centre Moorepark, Ireland, ²University of Limerick, Ireland

Evaluation of attenuated Lactococcus Lactis subsp. lactis 303 as a starter adjunct to reduce bitterness and enhance flavour in Cheddar cheese
M. Abrlova*¹ ,², K.N. Kilcawley¹, A.B. Nongonierma¹, I.A. Doolan³, J.A. Hannon¹, V. Gagnaire ⁴, ¹Teagasc Food Reserach Centre Moorepark, Ireland, ²Institute of Chemical Technology Prague, Czech Republic, ³University of Limerick, Ireland, ⁴INRA, France

Influence of fortification with caseinate and whey protein concentrate on textural and sensory properties of set-type yoghurt
G. Unal*, A.S. Akalin, Ege University, Turkey

Microstructural, textural and sensory characteristics of probiotic yoghurts fortified with caseinate or whey protein concentrate
A.S. Akalin¹, G. Unal*¹, N. Dinkci¹, A.A. Hayaloglu², ¹Ege University, Turkey, ²Inonu University, Turkey

Effects of different heat treatments of cream on physical-chemical properties of model oil-in-buttermilk emulsions
D. Guggisberg*, M. Chollet, K. Schreier, R. Portmann, C. Egger, Agroscope Liebefeld-Posieux, Switzerland

Physicochemical properties of model milk protein emulsions as influenced by the dispersed and continuous phases
Y.C. Liang*¹ ,², H. Patel¹, M. Golding², L. Matia-Merino², A.Q. Ye³, ¹Fonterra Research Centre, New Zealand, ²Massey University, New Zealand, ³Riddet Institute, New Zealand

Investigating the influence of process conditions on the kinetics of partial coalescence in cream
M. Sichien*¹, E. Fredrick¹, I. Nopens², K. Dewettinck¹, ¹Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium, ²Department of Applied Mathematics, Biometrics and Process Control, Faculty of Bioscience Engineering, Ghent University, Belgium

Mastication characteristics of processed cheeses evaluated by electromyography
M. Konno¹, K. Kawachi*¹, A. Soejima¹, Y. Motsuchi¹, Y. Kawasaki¹, K. Kohyama², ¹Megmilk Snowbrand Co., Ltd., Japan, ²National Agriculture and Food Research Organization, Japan

Correlation of textural mouthfeel attributes and lubrication: Tribology set-up and sensorial characterisation of semisolid milk products
A. Krzeminski*, S. Wohlhüter, J. Hinrichs, University of Hohenheim, Germany

The influence of fat globule membrane components and adjuncts on the microstructure of low-fat Cheddar cheese
E.A. Romeih*¹, K.M. Moe², S. Skeie², ¹Cairo University, Egypt, ²Norwegian University of Life Scieneces, Norway

Microstructure and stability of acid milk gels containing a mixture of a purified bacterial EPS and commercial polysaccharides
S.I. Laneuville*, S.L. Turgeon, Laval University, Canada

Interaction between starch and carrageenan through gelatinization
A. Matignon*¹ ,², D. Huc² ,³, P. Barey ⁴, M. Desprairies ⁴, S. Mauduit ⁴, C. Michon² ,³, ¹Ecole Supérieure de Cuisine Française (E.S.C.F.), France, ²AgroParisTech, France, ³INRA, France, ⁴Cargill, Usine de Baupte, France

Modeling textural perception by the tongue; Implications for designing a smooth and creamy mouthfeel of liquids and soft solids
G. A. van Aken¹, ¹NIZO food research, The Netherlands, ²TI Food and Nutrition, The Netherlands

Effect of fat, protein and casein to whey protein ration on sensory properties of stirred plain yoghurt
M. Tomaschunas*, E. Hartmann, E. Köhn, M. Busch-Stockfisch, University of Applied Sciences Hamburg, Germany

Graininess in fresh cheese as influenced by temperature and holding time by means of post-processing
C. Hahn*, T. Wachter, S. Nöbel, J. Hinrichs, University of Hohenheim, Germany

The physicochemical properties of milk-protein-concentrate-stabilised emulsion as influenced by pre- and post-processing treatments
Y.C. Liang*¹ ,², H. Patel¹, M. Golding², L. Matia-Merino², A.Q. Ye³, ¹Fonterra Research Centre, New Zealand, ²Massey University, New Zealand, ³Riddet Institute, New Zealand

The effects of a novel low-pressure homogenisation routine on the sensory and chemical properties of emmental cheese
K.C. Deegan*¹, P.L.H. McSweeney², N. Heikintalo¹, T. Alatossava¹, H. Tuorila¹, ¹University of Helsinki, Finland, ²University College, Cork, Ireland

Structure formation in protein/polysaccharide/sugar aqueous two-phase systems
A. Portsch*, F. Spyropoulos, I.T. Norton, University of Birmingham, UK

Evaluating the effect of age on the mouthfeel perception of thickness and mouthcoating in dairy beverages
C. Withers*¹, M. Gosney², V. Allen², A. Bell¹, L. Methven¹, ¹Food and Nutritional Sciences, University of Reading, UK, ²Health and Clinical Sciences, University of Reading, UK

Tyrosinase creates altered gel particles upon acidification of raw milk
D. Ercili-Cura*, R. Partanen, M. Lille, J. Buchert, R. Lantto, VTT, Technical Research Center of Finland, Finland

Role of shear during microparticulation of whey proteins
T. Vasiljevic*¹ ,², M. Dissanayake¹, S. Gray², J. Orbell³, ¹School of Biomedical and Health Sciences, Victoria University, Melbourne, Australia, ²Institute for Sustainability and Innovation, Victoria University, Melbourne, Australia, ³School of Engineering and Science, Victoria University, Melbourne, Australia

Ecapsulation of lactoferrin in alginate gel matrix
P. Choksuwankit, N. Bansal*, B. Bhandari, The University of Queensland, Australia

Interactions of β-Lactoglobulin and κ-casein after addition of low levels of a disulphide reducing agent
N.H.A. Nguyen*¹, S.G. Anema², F. Guyomarc'h³ , ⁴, P. Havea², M. Wong¹, ¹Massey University, New Zealand, ²Fonterra Co-operative Group Ltd, New Zealand, ³INRA, France, ⁴Agrocampus Ouest, France

Emulsions stabilised by sodium caseinate-chitosan complexes with increased stability over environmental stresses
K.G. Zinoviadou*¹, E. Scholten², T. Moschakis¹, C.G. Biliaderis¹, ¹Aristotle University Thessaloniki, Greece, ²Wageningen University, The Netherlands

Control yoghurt flavour and texture through texturizers
L. Knarreborg*, H. Nielsen, Cpkelco, Denmark

Lactose-free milk without off-flavor
L. de Lange*, P. Dekker, DSM Biotechnology Center, The Netherlands

Liquid whey protein concentrates (LWPC) as primary raw material for dairy gels
M.H.F. Henriques*¹ ,², D.M.G.S. Gomes¹, C.J.D. Pereira¹, M.H.M. Gil², ¹Polytechnic Institute of Coimbra, Portugal, ²University of Coimbra, Portugal

Does nano-encapsulation of tea polyphenols in casein micelles change their bio-efficacy?
S. Haratifar*, G. Paliyath, K. Meckling, M. Corredig, University of Guelph, Canada

Sustainable milk powder production: Increasing the solids content of concentrates though controlling the interactions of milk proteins
T. Huppertz*, J. Klok, NIZO food research, The Netherlands

Emulsifying properties of milk fat globule membrane enriched material
T.T.Q. Phan*, A. Md, T.T. Le, E. Fredrick, K. Dewettinck, Ghent University, Belgium

Feta whey: Seasonal characteristics of a product
V. Manti*¹, A. Koot¹, S.M. van Ruth¹, G. Moatsou², L. Sakkas², K. Papaeoconomou³, ¹Wageningen University, The Netherlands, ²Agricultural University of Athens, Greece, ³Hellenic Protein SA, Greece

The characteristics and effect of specific peptides on the heat-induced aggregation and gelation of proteins
H.A. Kosters*¹ ,³, P.A. Wierenga² ,³, R. de Vries² ,³, H. Gruppen², ¹NIZO food research, The Netherlands, ²Wageningen University, The Netherlands, ³TI Food and Nutrition, The Netherlands

Innovative dairy products - the acid-whey preparations obtained by various membrane separation processes
M. Wronkowska*¹, L. Zander², ¹Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Poland, ²University of Warmia and Mazury, Poland