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Journal of Animal Science

Country: United States

Subject Area: Agricultural and Biological Sciences

Subject Category: Animal Science and Zoology cp

Publisher: American Society of Animal Science. Publication type: Journals. ISSN: 15253163, 00218812

Coverage: 1946-1951, 1961, 1965-2013

H Index: 87

Scope:

The mission of the American Society of Animal Science (ASAS) is to foster communication and collaboration among individuals

and organizations [...]

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Cha, ts Data

Indicators 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012

SJR 0,785 0,692 0,741 0,711 0,726 0,819 0,787 0,904 0,962 1,082 1,274 1,322 1,295 1,252

Total Documents 449 399 376 415 375 451 333 406 408 442 482 451 414 557

Total Docs. (3years) 1.195 1.272 1.240 1.224 1.190 1.166 1.241 1.159 1.190 1.147 1.256 1.332 1.375 1.347

Total References 12.870 10.978 7.749 10.122 11.508 14.215 9.782 13.079 12.744 16.292 14.671 15.611 15.486 20.571

Total Cites (3years) 1.714 1.833 1.627 1.644 1.866 1.968 2.116 2.062 2.386 2.247 2.825 3.239 3.009 3.156

Self Cites (3years) 562 523 367 442 479 555 445 444 513 466 549 707 639 838

Citable Docs. (3years) 1.191 1.268 1.236 1.221 1.184 1.161 1.233 1.148 1.173 1.127 1.220 1.288 1.328 1.319

Cites / Doc. (4years) 1,44 1,53 1,35 1,51 1,59 1,76 1,79 1,92 2,16 2,17 2,32 2,67 2,37 2,57

Cites / Doc. (3years) 1,44 1,45 1,32 1,35 1,58 1,70 1,72 1,80 2,03 1,99 2,32 2,51 2,27 2,39

Cites / Doc. (2years) 1,30 1,30 1,08 1,27 1,41 1,48 1,54 1,61 1,82 1,87 2,08 2,37 1,99 2,13

References / Doc. 28,66 27,51 20,61 24,39 30,69 31,52 29,38 32,21 31,24 36,86 30,44 34,61 37,41 36,93

Cited Docs. 716 740 689 708 710 779 817 787 848 829 924 976 978 1.006

Uncited Docs. 479 532 551 516 480 387 424 372 342 318 332 356 397 341

% International 15,81 17,54 22,07 17,59 17,33 19,96 21,92 18,23 22,06 21,72 18,88 22,17 21,98 23,34

Collaboration

Total cites

SJR SCImago Journal & Country Rank

Scimago Lab, Copyright 2007-2013. Data Source: Scopus9

W230 Production of reduced-fat Majorero cheese using supercritical CO2. D. Sanchez-Macias*12, A. Laubscher', N. Castro', A. Arguello', and R. Jimenez-Flores', 'California Polytechnic State University, San Luis Obispo, 'Agroindustrial Engíneering Department, Universidad Nacional del Chimborazo, Riobamba, Ecuador, 'Depart-ment of Animal Sciences, Universidad de Las Palmas de Gran Canaria, Arucas, Spain.

W231 Effect of post manufacture thermal dip treatment on proteolysis of commercial string cheese during refrigerated storage. M. K. Hsu* and P. S. Tong, California Polytechnic State University, San Luis Obispo.

W232 Effect of partial substitution of sodium chloride with potassium chloride on physicochemical composition and sensory ac- ceptance of Minas frescal cheese. J. M. V. Pires, A. T. B. Vieira, J. B. Miazaki, A. M. T. Roque, P. C. B. Vianna, and C. M. V. B. De Rensis*, Universidade Norte do Paraná, Londrina, Paraná, Brazil.

W234 Effects of chelating agents on texture of low-fat Cheddar cheese. M. Poveda*, M. Arnold, and N. Farkye, California Polytechnic University-San Luis Obispo, San Luis Obispo.

W235 Heating curd grains during cheese-making could affect the appearance of fat and the phospholipids content in cheese. D. Sánchez-Macías',2, A. Laubscher', N. Castro', A. Argüello', and R. Jimenez-Flores", 'Dairy Products Technology Center California Polytechnic State University, San Luis Obispo, 'Agroindustrial Engineering department, Universidad Nacional del Chimborazo, Riobamba, Ecuador, 'Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas, Las Palmas, Spain.

W449 Evaluation of off-flavor development in Alpine cheese using selected ion flow tube mass spectrometry (SIFT-MS). E. Berusch, K. Taylor, and W. J. Harper*, The Ohio State University, Columbus.

Companion Animals: Comparative Animal Nutrition

W236 Compositional analysis of various whole grains and whole grain dog treats. A. N. Beloshapka*1, P. R. Buff, and K. S. Swanson1,2, 'Department of Animal Sciences, University of Illinois, Urbana, 2Division of Nutritional Sciences, University of Illinois, Urbana, 'The Nutro Company, Franklin, TN.

W237 Increasing dietary water content increases voluntary physical activity in healthy adult cats. P. Deng*1, M. Pallotto', and K. Swansoni.', 'Department of Animal Sciences, University of Illinois, Urbana, 'Division of Nutrition-al Sciences, University of Illinois, Urbana.

W238 Chemical composition of dietary items consumed by two lemur species (Varecia variegata and Propithecus diadema) in the Analamazaotra Special Reserve, Madagascar. B. C. Donadeo*', V. R. A. Randrianindrina', K. R. Kerr', S. L. Burke3, E. E. Louis', C. L. Morris34, and K. S. Swansonl, 'University of Illinois at Urbana-Champaign, Urbana, 'Université d'Antananarivo, Antananarivo, Madagascar, 'Omaha's Henry Doorly Zoo & Aquarium, Omaha, NE, 41owa State University, Ames.

W239 Inclusion of fresh pork pancreas in raw pork-meat basad diets for African wildcats (Felis silvestris tristrami) does not affect macronutrient digestibility. C. L. Morris*1,2, S. L. Burke', and C. L. Bexten2, 'Iowa State University, Ames, 'Omaha's Henry Doorly Zoo and Aquarium, Omaha, NE.

W240 Neither enzymes nor synbiotic supplementation influenced nutrient digestibility or fecal characteristics of dogs. B. S. Obeidat*, K. K. Guatam, and M. A. Ballou, Texas Tech University, Lubbock.

W241 Prediction of metabolizable energy value of extruded dog food: Comparing values generated by equations proposed in the literatura and values obtained in vivo. F. S. Ebina, R. C. S. Ogoshi, M. G. Zangeronimo, P. B. Rodrigues, F. M. O. B. Saad, and C. E. P. Saad*, Federal University of Lavras, Lavras, Minas Gerais, Brazil.

W242 Prediction of digestible and metabolizable energy value in Brazilian extruded dog foods. F. S. Ebina', J. S. Dos Reisl, J. Franca', C. E. P. Saad', and F. M. 0. B. Saad*', 'Federal University of Lavras, Lavras, Minas Gerais, Brazil, 'Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil.

Dairy Foods: Dairy Products II

W243 Joint R&D prospects for dairy development in India. J. Parekh*, Dairy Consultant, Mumbai, Indio.

112

Teaching/Undergraduate and Graduate Education: Leaming Styles and Student Success (Abstracta 264-269)... Page 224 Trace Mineral Nutrition Symposium (Abstracta 270-273)... Page 226

Wedneaday, July 10, 2013 POSTER PRESENTATIONS

Dairy Foods: Chemistry and Processing II (Abstracta W1--W20)... Page 228 Ruminant Nutrition: Fats, Fatty Acida, Oils, and Glycerin Supplementation 1(Abstracts W21-W41)... Page 235 Ruminant Nutrition: Feed Additives, Minerals and Vitamins 11(Abstracts W42-W79)... Page 242 Ruminant Nutrition: Feeding, Ruminal FermentatIon, and Efficiency of Production II (Abstracta W80-W106)... Page 255 Ruminant Nutrition: Protein, Energy and By-Products Supplementation II (Abstracta W107-W139)... Page 264 Animal Behavior and Well-Being I (Abstracta W140-W157)... Page 275 Undergraduate Student Competition: ASAS Undergraduate Student Poster Competition (Abstracta W158-W181)... Page 280 Breeding and Genetics: Applications and Methods in Animal Breeding—Dairy (Abstracta W182-W194)... Page 288 Breeding and Genetics: Applications and Methods in Animal Breeding—Pigs, Poultry, Sheep, and Horses (Abstracta W195-W212).. 292 Dairy Foods: Cheese (Abstracta W213-W235, W449)... Page 298 Companion Animals: Comparativa Animal Nutrition (Abstracta W236-W242)... Page 305 Dairy Foods: Dairy Products II (Abstracta W243-W253, W450)... Page 308 Forages and Pastures: Silages and Fermentation (Abstracta W254-W276)... Page 312 Growth and Development II (Abstracta W277-W288)... Page 319 Lactation Biology 1(Abstracts W289-W301)... Page 323 Meat Science and Muscle Biology 1 (Abstracta W302-W315)... Page 327

Dairy Foods: Microbiology II (Abstracta W316-W326)... Page 331 Nonruminant Nutrition: Feed Additives (Abstracta W327-W343)... Page 335 Nonruminant Nutrition: Gut Health (Abstracta W344-W351)... Page 341 Physiology and Endocrinology II (Abstracta W352-W382)... Page 344 Production, Management and the Environment: Management and Methods (Abstracts W383-W412)... Page 355 Small Ruminant: Nutrition and Forages (Abstracta W417-W437)... Page 365 Swine Species: Grow-Finish Pigs (Abstracta W438-W446)... Page 371 Swine Species: Sow ProductiVity (Abstracta W447-W448)... Page 374

Wednesday, July 10,2013 SYMPOSIA AND ORAL SESSIONS

Graduate Student Competition: ADSA Southem Section Graduate Student Competition (Abstracta 274-279)... Page 375 Animal Behavior and Well-Being I (Abstracta 280-291)... Page 378 Animal Health: Disease Assessment (Abstracta 292-301)... Page 382 ARPAS Symposium: Applied Nutrition of Ruminants—Current Status and Future Directions (Abstracta 302-306)... Page 386 Breeding and Genetics: Applications and Methods in Animal Breeding—Dairy II (Abstracta 307-313)... Page 388 Breeding and Genetics: Genomic Selection in Beef (Abstracta 314-322)... Page 391 Dairy Foods: Chemistry (Abstracta 323-330)... Page 394 Ruminant Nutrition: Dairy: Intake, Grazing and Supplementation (Abstracta 331-342)... Page 397 Dairy Foods Symposium: Dietary Influence on Milk Synthesis of Health-Promoting Components in Bovina and Human Milk (Abstract 346)... Page 401 Extension Education (Abstracta 347-354)... Page 403 Forages and Pastures Symposium: Forage Systems Adaptable to Dry Conditions (Abstracta 355-358)... Page 406 Meat Science and Muscle Biology Symposium: Implanta, Muscle Development and Meat Quality (Abstracta 359-362)... Page 408 Nonruminant Nutrition: Enzymes (Abstracta 363-369)... Page 410 Physiology and Endocrinology: Nutrition and Immunology (Abstracta 370-378)... Page 413 Production, Management and the En Áronment: Management and Methods 1(Abstracts 379-388)... Page 417 Teaching/Undergraduate and Graduate Education: New Approaches to Animal Sciences Curriculum (Abstracta 389-396)... Page 421 Graduate Student Competition: ADSA-ASAS Northeast Graduate Student Competition (Abstracta 397-400)... Page 424 Nonruminant Nutrition: Feed Additives (Abstracta 401-404)... Page 426 ADSA Multidisciplinary and International Leadership Keynote (MILK)Symposium: Colostrum Quality, Analytical Methods and Proces Challenges (Abstracta 405-409)... Page 428 Animal Behavior and Well-Being II (Abstracta 410-418)... Page 430 Animal Health: Intervention and Management Strategies (Abstracta 419-429)... Page 433 Ruminant Nutrition: Beef. Efficiency of Production (Abstracta 430-436)... Page 437 Beef Species Symposium: Nutrient Requirements of the Beef Female in Extensiva Grazing Systems—Considerations for Retising NRC (Abstracta 437-439)... Page 440 Breeding and Genetics: Genomic Selection in Dairy 1(Abstracts 440-447)... Page 442 George C. Fahey Companion Animal Nutrition Symposium II: Comparativa Animal Nutrition (Abstracta 448-453)... Page 445 Ruminant Nutrition: Dairy: Ruminal Fermentation and Health (Abstracta 454-465)... Page 447 Ruminant Nutrition: Dairy: Starch, Amino Acida and By-Products Supplementation (Abstracta 466-477)... Page 451 Dairy Foods: Dairy Products (Abstracta 478-485)... Page 455 Lactation Biology II (Abstracta 486-494)... Page 458 Dairy Foods: Microbiology (Abstracta 495-500, 813)... Page 461 Nonruminant Nutrition Symposium: Breaking the Mold—Formulating Monogastric Dieta Without Traditional Ingredients (Abstracta 5 Page 463 Physiology and Endocrinology: Nutritional Physiology (Abstracta 506-517)... Page 465 Production, Management and the Environment: Management and Methods II (Abstracta 518-528)... Page 469 Small Ruminant Symposium: Sustainable Meat Goat Production (Abstracta 529-532)... Page 473 Dairy Foods: Processing (Abstracta 533-537)... Page 475

Thursday, July 11,2013 POSTER PRESENTATIONS

Animal Health: Immune Response Patterns (Abstracta TH1-11-I36)... Page 477 Ruminant Nutrition: Fats, Fatty Acids, Oils, and Glycerin Supplementation II (Abstracta TH37-TH58)... Page 489 Ruminant Nutrition: Feed Additives, Minarais and Vitamina III (Abstracta TH59-TH96)... Page 496 Ruminant Nutrition: Feeding, Ruminal Fermentation, and Efficiency of Production III (Abstracta TI-197-71-1125)... Page 508

Ruminant Nutrition: Protein, Energy and By-Products Supplementation III (Abstracta TH126-TH158)... Page 518 Animal Behavior and Well-Being II (Abstracta 71-1159-11-1177)... Page 529 Breeding and Genetics: Molecular Genetics (Abstracta 11-1178-T1-1191)... Page 535 Extension Education (Abstracta TH192-TH209)... Page 540 Food Safety (Abstracta TH210-TH229)... Page 546 Forages and Pastures: General Topics (Abstracta TH230-11.1252)... Page 553 Growth and Development III (Abstracta TH253-TH265)... Page 561 Horse Species (Abstracta TH266-TH273)... Page 565 International Animal Agricultura (Abstracta TH274-TH277)... Page 568 Lactation Biology II (Abstracta TH278-TH289)... Page 570 Meat Science and Muscle Biology II (Abstracta T1-1290-TH303)... Page 574 Nonruminant Nutrition: Enzymes (Abstracta 11-1304-11-1309)... Page 579

Dairy Foods: Cheese

W213 Effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese. A. C. Biswas*, C. Marel la, and L. E. Metzger, Dairy Science Department, South Dakota State University, Brookings.

Recombinant bovine chymosin is an enzyme routinely used in cheese manufacture. Recently, recombinant camel chymosin (Chy-Max M) has also been developed and is commercially available as a milk coagulant for natural cheese manufacture. Previous research has determined that recombinant camel chymosin has a higher clotting activity, and is less proteolytic as compared with recombinant bovine chymosin. However, the effect of reduced proteolysis from recombinant camel chymosin on process cheese functionality has not been studied. The objective of this study was to determine the effect of Chy-Max M on proteolysis during ripening of natural cheese, and functionality of process cheese, as compared with cheese manufactured from recombinant bovine chymosin (Chy-Max Extra). Three replicates of natural cheese with a range in composition (37.73 - 43.49% moisture, 28.87 — 34.11% fat, 21.16 — 26.06% protein, and 1.60 — 2.24% salt) were manufactured with different protocols (cook temperature, curd washing, and salting rate) for each replicate. In each replicate a cheese was produced with Chy-Max M and Chy-Max Extra using the same protocol. The levet of proteolysis in each cheese was determined at 2 weeks, 1, 2, and 3 mo of ripening. Additionally at 1 mo of ripening each natural cheese was utilized to produce process cheese that was standardized to 30% fat, 18% protein, 2.2% salt and 42.5% moisture using a formulation that contained water, sodium citrate, butter, salt, and deproteinized whey. In the natural cheese there was not a significant (P > 0.05) difference in fat, protein, moisture or pH between the Chy-Max M and Chy-Max Extra treatments. However, the level of primary proteolysis was significantly (P < 0.05) lower in the Chy-Max M treatment at all ripening times. ln the process cheese the viscosity after manufacture and the TPA hardness of the Chy-Max M formulation was significantly (P < 0.05) higher than the Chy-Max Extra. These results demonstrate that Chy-Max M results in a reduced level of primary proteolysis in natural cheese and when utilized in process cheese results in an increase in viscosity and firmness.

Key Words: chymosin, proteolysis, process cheese

W214 High pressure processing of Queso Fresco: Effects on textural and rheological properties over 12 wk of storage. D. L. Van Hekken*I , M. H. Tunick', N. Farkye2, and P. M. Tomasula', I USDA, Agricultura! Research Service, Wyndmoor, PA, 2California Polytechnic State University, San Luis Obispo.

High pressure processing (HPP) is a non-thermal post-packaging process with the potential to improve cheese safety and shelf life because of its lethality to bacteria (spoilage and pathogens) and ability to inactivate many enzymes. Queso Fresco (QF), a high moisture Hispanic-style cheese popular in the US, could benefit from improved safety and shelf life but more information is needed to understand the effect that HPP has on the textural and rheological qualities of the cheese once it is placed in storage. A starter-free QF, made from pasteurized and homogenized milk, was vacuum packaged and then processed at 600 MPa for 3 or 10 min and stored at 4 or 10°C; controls were not HPP. After 1, 4, 8, and 12 wk of storage, QF were assayed for compositional, textura] (texture profile analysis), and rheological (torsion and small amplitude oscillatory shear analyses) properties. After 1 wk of storage at 4°C, the control QF consisted of 56.4 ± 0.3% moisture, 15.4 ± 1.5% protein, 22.3 ± 0.3%

fat, 2.9 t 0.1% lactose, and 2.0 t 0.3% salt; pH 6.31 ± 0.03. Free whey accumulated in packaging following HPP and over time resulting in decreased moisture contents (P < 0.05). Controls decreased 2.0% in moisture over 12 wk while samples lost about 2.5% moisture after HPP treatment and another 2% by the end of the study; HPP QF stored at 10°C tended to have the lowest moisture contents. HPP QF were harder, more rigid, and fracturad at higher stress than controls (P < 0.05); QF processed for 10 min tended to be firmer than samples processed at 3 min and QF stored at 10°C were firmer than QF stored at 4°C. Within a treatment, the textural and rheological properties were stable over 12 wk of storage. Loss of free whey, considered a defect by American consum-ers, was enhanced after HPP treatment and affected the moisture content, texture, and rheology of the cheese. As new post-processing steps are explored, it is essential to monitor texture and rheology to maintain the quality traits of the cheese that are expected by the consumer.

Key Words: cheese, high pressure processing, rheology

W215 Reducing fat levels in Cheddar-like goat cheese: Effect on proteolysis and rheological properties over 6 months of refrig-erated storage. D. L. Van Hekken*i, Y. W. Park2, and M. H. Tunick', 'USDA, Agricultura! Research Service, Wyndmoor, PA, 2Fort Valley State University, Fort Valley, GA.

Development of low-fat goat cheeses that appeal to health conscious consumers requires information on how the reduction of fat affects the quality traits of the cheese, such as its proteolysis and rheology. Goat milk samples containing 3.6, 2.0, 1.0, and < 0.5% fat were processed into full-fat (FF), reduced-fat (RF), low-fat (LF), and non-fat (NF) high-moisture Cheddar-like cheeses, respectively, vacuum sealed in ponches, and stored at 4°C. Compositions of the cheeses were determined Oler 1 mo of storage, protein profiles were compared between 1 and 6 mo of storage, and rheological properties were measured after 1, 3, and 6 mo of storage. The FF, RF, LF, and NF cheeses contained 26.3, 19.0, 9.65, and 1.50% fat; 48.7, 50.0, 51.5, and 55.2% moisture; and 21.0, 24.9, 35.9, 38.5% protein, respectively. The FF, RF, and LF cheeses had similar proteolysis with a 40% decrease of intact caseins (a,- and 3-CN) while the intact caseins in the NF cheese decreased by 14%. The NF cheese, with its dense protein matrix had the highest values for hardness, chewiness, cohesiveness, fracture stress, elastic modulus, and viscous modulus. Although the LF cheese was harder, chewier, more cohesive, and fracturad at higher stress than the FF and RF cheeses, it softened somewhat with age while the NF cheese remained a hand mass. The FF and RF cheeses had similar rheological properties and had the soflest and most flexible texturas. It was concluded that fat can be reduced to 19% in a Cheddar-like goat cheese with minimal effect on rheology which will help in developing reduced-fat goat cheese products.

Key Words: goat milk cheese, low fat cheese, rheology

W216 lnfluenee of temperature and milk on WI/0/W2 double emulsions made with anhydrous milk fat. D. B. Clayton and D. J. McMahon*, Western Dairy Center, Utah State University, Logan.

Water (W1 ) in oil (0) in water (W2) double emulsions (WI /O/W2) have been added to milk to improve texture and to add fiber to low-fat cheese. Our objective was to determine stability, and suitability for cheesemak-ing, of a Wi/O/W2 emulsion made using anhydrous milkfat (AMF) as the oil phase. Because the melting range ofAMF covers typical cheese

298 J. Anim. Sci. Vol. 91, E-Suppl. 2/J. Dairy Sci. Vol. 96, E-Suppl. 1

was initially lowest (and pH highest) in cheeses with higher Na levels, and increased during storage till by 3 mo all cheeses were similar. All cheeses had mean lactococci levels of 107 to 108 cfu/g and NSLAB of < 102 cfu/g. Lactococci stayed dominant throughout storage at —106 cfu/g and for most cheeses the NSLAB were < 104 cfu/g. There was no apparent difference in bacterial numbers between cheeses containing 2.1% or 0.7% salt. In conclusion, differences in whey syneresis of RF compared with full-fat cheese was that calcium had been reduced from 0.8% to 0.6% and that dominante of lactococci throughout storage was a combined effect of a slightly lower salt-in-moisture content (4.3% versus 4.8%) and addition of the adjunct culture. Otherwise, substituting K for Na had little effect on cheese microbiology.

Key Words: cheese, sodium, potassium

W230 Production of reduced-fat Majorero cheese using super-critical CO2. D. Sanchez-Macias*I,2, A. Laubscherl, N. Castro3, A. Arguello3, and R. Jimenez-Flores', 'California Polytechnic State Uni-

versity, San Luis Obispo, 2Agroindustrial Engineering Department,

Universidad Nacional del Chimborazo, Riobamba, Ecuador, 3Depart-

ment ofAnimal Sciences, Universidad de Las Palmas de Gran Canaria,

Arcas, Spain.

Consumer trends for healthier food choices and preferences for low-fat products have increased the interest in low-fat cheese and nutraceutical dairy products. However, consumers still value flavor over attributes in food. There are several strategies to produce low fat cheese. The method reponed in this manuscript is another option to the conventional cheese-making strategy to produce reduced/low fat cheese. Using CO2 as supercritical fluid (scCO2) offers an altemative to reduce fat in cheese after ripening, maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (100, 200, 300 and 400 bar) of the scCO2 on the amount of fat extracted, microbial population, polar lipids profile, and microstructure of 2 varieties of goat cheese: Majorero (a PDO cheese from Spain), and goat Gouda-type cheese. The amount of fat was reduced 50-57% and 48-55%, for Majorero and goat Gouda-type cheeses, respectively. Higher content of sphingomyelin and phosphatidylcholine on fat basis were found in Majorero cheese compared with the control, and also compared with goat Gouda-type cheese. The microbial population was reduced after the supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably reduc-tions on lactococcus and lactobacillus bacteria. Gouda-type cheese did not contain any lactobacillus. Micrographs obtained from confocal laser scanning microscopy showed a more open matriz and whey pockets in the Majorero control cheese. This could explain the effective fat extrac-tion and significant reduction on the microbial counts in this cheese after the treatment with scCO2. The results of this study demonstrated that the supercritical fluid extraction with scCO2 process has potential in the dairy industry and commercial applications. Majorero cheese obtained after the SFE treatment is an excellent candidate to be considered as reduced fat goat cheese, with significant lower cholesterol, but still with all the flavor and health benefits inherent to the goat milk.

Key Words: reduced-fat cheese, supercritical CO2, goat cheese

W231 Effect of post manufacture thermal dip treatment on proteolysis of commercial string cheese during refrigerated stor-age. M. K. Hsu* and P. S. Tong, California Polytechnic State Univer-sity, San Luis Obispo.

Due to its conveniente, nutritive value, and fun appeal, string cheese is a popular snack for kids today. It can string in fibers when pulled apart and this quality has transformed how consumers eat cheese. Graders judge string cheese by its stringiness; sampler with copious string are highly awarded. But just as the texture of natural cheeses softens with time, the stringy texture of string cheese can diminish with age too. Age related softening in cheese is due mainly to proteolysis. Previous research has examined the effects of changing curd-cooking and curd-stretching temperatures on the extent of proteolysis in Mozzarella. Increasing the temperatures for both cooking and stretching processes were successful in decreasing the amount of as, -CN breakdown, the action that causes softening. We reason that a post manufacture heat treatment of cheese could inactivate proteolytic enzymes. The main objective of this study was to determine the effects of a post manufacture thermal dip treat-ment on proteolysis in packaged, commercial string cheese. Proteolysis was observed by using urea-PAGE electrophoresis and by measuring % water-soluble nitrogen (%WSN). String cheese was sourced on 2 occasions and treated 6 d after manufacture. Treatment consisted of dipping cheese in water at 55°C, 75°C, and 95°C for 30 and 60 s at each temperature. String cheese that did not undergo treatment served as a control. Cheeses were stored at 4°C until sampling for urea-PAGE and WSN extraction on d 1, 11, 22, 29, 49, 91, and 172 after treatment. The degree offl-CN breakdown did not change between all treatments throughout storage. This was expected since Mozzarella should have higher plasmin activity due to inactivation of plasmin inhibitors and activation of plasminogen from any thermal process. There was a trend of slightly more intact usi-CN in the most severely treated cheese (95°C for 60s) compared with the control at the final time point. However, only ripening time had a significant effect on %WSN (P < 0.0001). Extending the storage time may show a clearer effect of the treatment on secondary proteolysis.

Key Words: string cheese, proteolysis, thermal treatment

W232 Effect of partial substitution of sodium chloride with potassium chloride on physicochemical composition and sensory acceptance of Minas frescal cheese. J. M. V. Pires, A. T. B. Vieira, J. B. Miazaki, A. M. T. Roque, P. C. B. Vianna, and C. M. V. B. De Rensis*, Universidade Norte do Paraná, Londrina, Paraná, Brazil.

A high intake of sodium chloride causes negative effects on human health, because it is increasing the risk of heart attack and high blood pressure. Reducing the sodium content in cheese is expected to con-tribute to reducing the overall intake of sodium by world's consumers. Potassiurn chloride (KCI) has been studied as a salt (sodium chloride, NaCI) replacer in chesses. The effect of partial substitution of NaCI with KCl on physicochemical composition and sensorial acceptance of Minas frescal cheese was investigated. Two batches of Minas fres-cal cheese were made and kept in 3 different brine solutions (20%, wt/ wt), including A) NaCI only, B) and C) 1NaCI: I KCI and then stored at 4°C for 1 h. After 5 d of manufacture cheeses were analyzed for pH, titratable acidity, fat, moisture, protein, ash and salt contents. Sensory acceptance and purchase intention were performed on d 7 of manufacture cheese with 36 untrained panelists. Results were analyzed by ANOVA and Tukey's test (P < 0.05). No significant difference was found in physicochemical composition. The cheeses showed no significant dif-ferences (P > 0.05) regarding to attributes appearance, overall impres-sion and texture. I NaCI: IKCI cheese received lower scores for flavor and purchase intention showing that this cheese was not well accepted.

Key Words: acceptance, Minas frescal cheese, salt

J. Anim. Sci. Vol. 91. E-Suppl. 2/.1. Dairy Sci. Vol. 96, E-Suppl. 1 303