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5th IDF Symposium on Cheese Ripening

5th IDF Symposium on Cheese Ripening Dairy Sci. Technol. 88 (2008) 387–388 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2008025 Preface This special issue of Dairy Science & Technology contains review articles and re- search papers from keynote and oral research presentations at the fifth IDF Symposium on Cheese Ripening held in Bern, Switzerland from 9 to 13 March 2008. Over 400 participants from 41 countries enjoyed four days of excellent presentations and discussions and great Swiss hospitality. The programme covered the latest scientific findings about important microbial and enzymatic activities during cheese ripening, control of flavour formation and chemical analysis, sensory studies, texture, structure and functionality of cheese and the influence of technology on cheese ripening as well as packaging and safety. In ten oral and three poster sessions, 10 keynote lectures, 37 short lectures and 200 posters were presented. The social programme provided a welcome reception in the town hall of Bern, modern arts at the Paul Klee Museum combined with the beautiful sound of Eliana Burki’s alphorn and a symposium dinner with four tradi- tional buffets on the mountain Gurten. The social events ended with a trip to Grindelwald, where some partic- ipants performed skiing and some made a http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

5th IDF Symposium on Cheese Ripening

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Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2008025
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. Technol. 88 (2008) 387–388 Available online at: c INRA, EDP Sciences, 2008 www.dairy-journal.org DOI: 10.1051/dst:2008025 Preface This special issue of Dairy Science & Technology contains review articles and re- search papers from keynote and oral research presentations at the fifth IDF Symposium on Cheese Ripening held in Bern, Switzerland from 9 to 13 March 2008. Over 400 participants from 41 countries enjoyed four days of excellent presentations and discussions and great Swiss hospitality. The programme covered the latest scientific findings about important microbial and enzymatic activities during cheese ripening, control of flavour formation and chemical analysis, sensory studies, texture, structure and functionality of cheese and the influence of technology on cheese ripening as well as packaging and safety. In ten oral and three poster sessions, 10 keynote lectures, 37 short lectures and 200 posters were presented. The social programme provided a welcome reception in the town hall of Bern, modern arts at the Paul Klee Museum combined with the beautiful sound of Eliana Burki’s alphorn and a symposium dinner with four tradi- tional buffets on the mountain Gurten. The social events ended with a trip to Grindelwald, where some partic- ipants performed skiing and some made a

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

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