List of Poster presentations by Name Author Speaker Title N° poster Aissaoui-Hamama Z. Ouarda Mixed starter cultures of lactic acid bacteria isolated from Bouhezza cheese for preparation of fermented milk P54 Aissaoui-Hamama Z. Ouarda Raw cow’s Bouhezza cheese traditional manufacturing and ripening P73 Aissaoui-Hamama Z. Ouarda Manufacturing and characterization of unripened cheese with dromedary and goat’s milk mixture using chicken pepsin P11 Alvarenga Nuno Influence of Cynara cardunculus L. ecotypes on chemical and rheological characteristics of PDO Évora cheese P81 Amrani Meriem Identification and characterization of Penicillium toxinogen from North Moroccan milk and goat cheese P64 Andiç Seval Influence of casein and chitosan edible films on microbiological, chemical and textural changes in Kaşar cheese P42 Atamer Zeynep The methods used in determination of adulteration of milk species during cheese production P112 Bertuzzi Andrea Flavour-forming ability of Gram-positive bacteria isolated from surface-ripened cheese P105 Beuvier Eric Oxidoreduction potential and O2 monitoring during the early steps of cheesemaking P22 Beuvier Eric What effect does the level of production - Cow-Herd-Cheese Vat - have on the relationship between the detailed physico-chemical composition and the cheese-making properties of milk? P109 Blažić Marijana Café fromage P79 Bord Cécile Sensory functionalities of raw and heated cheese ingredients: perception and preference of consumers P57 Bortolazzo Elena Salt reduction in Parmigiano Reggiano cheese P113 Boughellout Halima Use of chicken pepsin as a rennet substitute in the production of Camembert and Edam cheese P8 Boughellout Halima Characterization of the proteolytic activity of calotropine extracted from calotropis procera used as a milk-coagulating enzyme P9 Brändle Johanna A polyphasic case study on butyric acid producing clostridia in cheese P50 Brandsma Hans Role of Lactococcus lactis in the development of a roasted flavor in Gouda type of cheese P53 Buchin Solange Thermophilic starters, milk composition and technological parameters affect the volatile compounds of hard-cooked cheeses P47 Chiba Akira Measuring the sensory evaluation of cheddar cheese texture with the contactless fluorescence fingerprint P97 Chollet Sylvie The more you eat Maroilles, the more you like it: True or false? Impact of consumption habits and product knowledge on craft and industrial Maroilles appreciation and expectations? P70 Chuzeville Sarah Reduction/substitution of sodium chloride in cheese: impact on the development of the technological flora and the potential of implantation of spoilers P63 Chuzeville Sarah PhagesCollect: an updated and functional collection of dairy bacteriophages P66 Chuzeville Sarah Detection and characterization of phages integrated in dairy strains of Leuconostoc spp. P67 Costa Renata Golin Bueno Effect of partial substitution of sodium chloride with potassium chloride on the characteristics of Coalho cheese P5 Coucheney Françoise Microbial diversity of “Tomme d’Orchies” cheese during the ripening process using a metagenomic study P68 Coucheney Françoise Probiotic potential of a Kluyveromyces marxianus isolated from the “Tomme d’Orchies” cheese: antagonistic strain with antioxidant effects P88 Dagnas Stéphane Modelling PAB growth in Swiss-type cheese P94 Darnay Livia Investigation of the effect that antibiotic residues in milk may have on soft cheese making process P46 Darnay Livia Effect of cheese ripening foils on texture of semi-hard goat cheese P34 Dayisoylu Kenan Sinan Some characteristics of cheese produced by Şavak Skin (Tulum)cheese production technique using raw and pasteurized sheep and cow milk P39 Dayisoylu Kenan Sinan Turkish traditional cheese - Tulum cheese P40 Delbès Céline Multifactorial analysis of farmhouse PDO cheese production systems to reconcile sanitary control and microbial ecosystems P72 Delgado David Surface response methodology for yield optimization in the production of Burgos fresh cheese according with gel firmness and coagulation temperature. P32 Dias João Use of digital image analysis for monitoring the ripening of Évora cheese PDO P95 Dufossé Laurent Fancy meta-omics analyses will not fully reveal the active microbial communities producing pigments in rinds of surface-ripened cheeses and developing appropriate color P107 Engels Wim Activity of Non-Starter LAB (NSLAB) in Dutch-type cheeses P114 Erbay Zafer Enzyme-modified cheese production with ripened White cheese flavor: Determination of appropriate enzyme combinations and incubation times P6 Espinoza-Ortega Angélica Typification and consumer quality perception of Quesillo, an artisanal cheese from Oaxaca México, as a strategy of valorisation P71 Férial Aziza Benyahia-Krid Characterization of Pergularia tomentosa coagulant enzymatic system plant and its use in the fresh cheese preparation P10 Férial Aziza Benyahia-Krid Fabrication essay and characterization of cheeses derived from the coagulation of cow, goat, ewe and dromedary milks by calotropin issue from the latex of Calotropis procera P83 Fuchsmann Pascal Analytical mapping of a Swiss Gruyère Cheese to highlight the distribution of aroma compounds using HS-ITEX-GC-MS/PFPD P102 Fuchsmann Pascal Identification and characterization of malty/chocolate flavor compounds generated in a semi-hard cheese by HS-SPME-GC-MS, HS-ITEX-GC-MS-O and GCxGC heart-cut P103 Gaborit Patrice Improving water management in dairy plants P3 Gaborit Patrice Composition of goat milk during feed transition, from non-grazing, straw and concentrate-fed to grass hay and grazing P28 Gaborit Patrice Impact of grass-based diets on the qualities of milk and goat cheeses P29 Gaborit Patrice Development of a standard and realistic semi-hard cheese model P35 Gaglio Raimondo Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk P37 Gagnon Mérilie Impact on Cheddar production of two potential NSLAB strains from raw milk associated with the use of silage P61 Galli B.D Bioactive peptides produced in Camembert type cheese: effect of milk thermal treatment P84 Gatti Monica How does a probiotic survive in a cheese? An experiment in a model cheese P89 Gavoye Stéphane FROM'CAPT: sensors for cheese processing P21 Gezginc Yekta Isolation and characterization of exopolysaccharide production of lactic acid bacteria isolated from traditional cheese P17 Gomes Sandra Characterization of Cynara cardunculus L. flower from Alentejo as coagulant agent for cheesemaking P80 Gomez Sandrine Development of new starter cultures for a maximized robustness against bacteriophage attack P19 Gomez Sandrine Biodiversity in new starter cultures as a response to increasing bacteriophage pressures P18 Goodwins Jonathan Whey & permeates in relation to their bioactive peptide composition P86 Hernandez-Sanchez Humberto Modelling the halotolerance or halophily of lactic acid bacteria from Mexican Cotija cheese P93 List of Poster presentations by Name Ilicic Mirela The influence of different starter cultures on physicochemical properties of flavoured fresh cheese P55 Jacinto de Paula Junio Cesar Effect of the use of CO2 in the Prato cheese making P1 Kilcawley Kieran Evaluation of the potential of Lactobacillus paracasei adjuncts for cheese flavour development and diversification P56 Kondyli Efthymia Manufacture of Galotyri-type cheese with addition of β- glucans P43 Laithier Cécile Prediction of cheese-making properties of Montbéliarde milks used for PDO/PGI cheeses production in Franche-Comté by mid-infrared spectrometry P100 Lamichhane Prabin Effect of milk centrifugation and incorporation of high heat-treated centrifugate on Maasdam cheese characteristics P33 LaPointe Gisèle Sensory analysis correlated with volatile organic compounds in aged Cheddar cheese samples using selected-ion flow tube mass spectrometry (SIFT-MS) P104 Lauzin Agathe Compared rennet coagulation properties of concentrates prepared by ultrafiltration, nanofiltration and reverse osmosis at 10oC and 50oC P7 Lelièvre-Desmas Maud Why does Maroilles cheese stay in the North of France? Exploring French consumers’ representation of craft Maroilles P69 Leyva Salas Marcia Antifungal lactic acid bacteria combinations as biopreservation tool in cheese production P59 Manoury Elise Early formation of enhanced levels of volatile sulphur flavours in semi-hard cheese using a novel combination of food grade adjunct bacteria P20 Mardon Julie Calcium organic salts as relevant compounds to substitute NaCl in blue-veined cheese P2 Mayer Helmut K. Biogenic amines in different cheese varieties at retail in Austria P26 Ménard Olivia Influence of raw milk microflora and starter cultures in cheese on protein hydrolysis and peptide generation during digestion P87 Michel Valérie Prevalence and genetic characterization of Bacillus cereus in milk products P60 Michel Valérie Pathogens and spoilage microorganisms management: challenges and new tools. P62 Miocinovic Jelena Fresh cheese characteristics produced with different protein powders P23 Miocinovic Jelena PDO Cheeses in Serbia: current state and future challenges P75 Nacef Menouar Mass spectrometry for identifications of lactic acid bacteria and a secondary metabolite from Maroilles cheeses P48 Ocak Elvan The FFA contents of Tulum cheese using different package materials P24 Panthi Ram Raj A Metabolomic study of continental-type cheeses made from cow milks produced under indoor or outdoor feeding regimes P30 Panthi Ram Raj Influence of milks produced under