List of Poster presentations by Number Poster session 1 : To be shown from Wednesday 4 afternoon to Thursday 5 end of morning. N° poster Title Author Speaker Session 1-Drivers of technological changes P1 Effect of the use of CO2 in the Prato cheese making Junio Cesar Jacinto de Paula P2 Calcium organic salts as relevant compounds to substitute NaCl in blue-veined cheese Julie Mardon P3 Improving water management in dairy plants Patrice Gaborit P4 Ripening of Gouda-type cheese manufactured from concentrated milk Anastassia Taivosalo P5 Effect of partial substitution of sodium chloride with potassium chloride on the characteristics of Coalho cheese Renata Golin Bueno Costa P113 Salt reduction in Parmigiano Reggiano cheese Elena Bortolazzo Session 2-Breakthroughts and innovation P6 Enzyme-modified cheese production with ripened White cheese flavor: Determination of appropriate enzyme combinations and incubation times Zafer Erbay P7 Compared rennet coagulation properties of concentrates prepared by ultrafiltration, nanofiltration and reverse osmosis at 10oC and 50oC Agathe Lauzin P8 Use of chicken pepsin as a rennet substitute in the production of Camembert and Edam cheese Halima Boughellout P9 Characterization of the proteolytic activity of calotropine extracted from calotropis procera used as a milk-coagulating enzyme Halima Boughellout P10 Characterization of Pergularia tomentosa coagulant enzymatic system plant and its use in the fresh cheese preparation Benyahia-Krid Férial Aziza P11 Manufacturing and characterization of unripened cheese with dromedary and goat’s milk mixture using chicken pepsin Ouarda Z. Aissaoui-Hamama P12 Processing and sensory properties of fresh cheeses made of calcium depleted skim milk retentates Johannes Schäfer P13 Reduced fat cheeses with increased whey protein/casein ratio Carlos Pereira P14 Cheese Making Properties variability decreases from individual to tank and dairy vat milks: a case study in PDO/PGI cheeses area in Franche-Comté Valérie Wolf P15 denaturated whey proteins in Swiss-cheese: comparative influence of milk heat treatment and microparticulated denaturated whey proteins addition on proteolysis and functionalities Romain Richoux P16 Combined effects of the reduction of saturated fat and salt content on the sensory properties of Brie cheese Romain Richoux P17 Isolation and characterization of exopolysaccharide production of lactic acid bacteria isolated from traditional cheese Yekta Gezginc P18 Biodiversity in new starter cultures as a response to increasing bacteriophage pressures Sandrine Gomez P19 Development of new starter cultures for a maximized robustness against bacteriophage attack Sandrine Gomez P20 Early formation of enhanced levels of volatile sulphur flavours in semi-hard cheese using a novel combination of food grade adjunct bacteria Elise Manoury P21 FROM'CAPT: sensors for cheese processing Stéphane Gavoye P22 Oxidoreduction potential and O2 monitoring during the early steps of cheesemaking Eric Beuvier P23 Fresh cheese characteristics produced with different protein powders Jelena Miocinovic Session 3-Quality and safety of cheese P24 The FFA contents of Tulum cheese using different package materials Elvan Ocak P25 Novel fatty acids for producing sharp Swiss-type cheeses Mariela Serrano P26 Biogenic amines in different cheese varieties at retail in Austria Helmut K. Mayer P27 Unsuspected role of pH in the development of texture and functionalities in Swiss-cheese Romain Richoux P28 Composition of goat milk during feed transition, from non-grazing, straw and concentrate-fed to grass hay and grazing Patrice Gaborit P29 Impact of grass-based diets on the qualities of milk and goat cheeses Patrice Gaborit P30 A Metabolomic study of continental-type cheeses made from cow milks produced under indoor or outdoor feeding regimes Ram Raj Panthi P31 Influence of milks produced under indoor or outdoor feeding regimes on the composition, yield and ripening characteristics of Continental-type cheeses Ram Raj Panthi P32 Surface response methodology for yield optimization in the production of Burgos fresh cheese according with gel firmness and coagulation temperature. Delgado David P33 Effect of milk centrifugation and incorporation of high heat-treated centrifugate on Maasdam cheese characteristics Prabin Lamichhane P34 Effect of cheese ripening foils on texture of semi-hard goat cheese Lívia Darnay P35 Development of a standard and realistic semi-hard cheese model Patrice Gaborit P36 Effects of protein concentration, coagulum cut size and renneting temperature on curd moisture content and whey composition Ram Raj Panthi P37 Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk Raimondo Gaglio P38 Innovative improvement of Shanklish production in Lebanon Christelle Salameh P39 Some characteristics of cheese produced by Şavak Skin (Tulum)cheese production technique using raw and pasteurized sheep and cow milk Kenan Sinan Dayisoylu P40 Turkish traditional cheese - Tulum cheese Kenan Sinan Dayisoylu (Session 4-Artisan and PDO cheeses) P41 Variations in compositional and sensorial properties, ripening parameters, and volatile compositions of ripened White cheeses manufactured in different regions of Turkey Pelin Salum Session 3-Quality and safety of cheese P42 Influence of casein and chitosan edible films on microbiological, chemical and textural changes in Kaşar cheese Seval Andiç P43 Manufacture of Galotyri-type cheese with addition of β- glucans Efthymia Kondyli P44 Brazilian Fresh Cheese Quality Maike Tais Maziero Montanhini P45 Application of microfiltration in cheese making: A review Xiaofeng Xia P46 Investigation of the effect that antibiotic residues in milk may have on soft cheese making process Livia Darnay P47 Thermophilic starters, milk composition and technological parameters affect the volatile compounds of hard-cooked cheeses Solange Buchin P48 Mass spectrometry for identifications of lactic acid bacteria and a secondary metabolite from Maroilles cheeses Menouar Nacef P49 Autochthonous lactic acid bacteria effect on the microbiological, physicochemical characteristics and fatty acids content of northern Morocco goat’s milk cheese Said Zantar P50 A polyphasic case study on butyric acid producing clostridia in cheese Johanna Brändle P51 Effects of strain choice on cheese texture Neleke Van Nieuwenhuijzen P52 Lactobacillus plantarum as an Adjunct Culture Exhibited Antifungal Activity in Shredded Cheddar Cheese Elisabeth K. Prabawati P53 Role of Lactococcus lactis in the development of a roasted flavor in Gouda type of cheese Hans Brandsma P54 Mixed starter cultures of lactic acid bacteria isolated from Bouhezza cheese for preparation of fermented milk Ouarda Z Aissaoui-Hamama P55 The influence of different starter cultures on physicochemical properties of flavoured fresh cheese Mirela Ilicic P56 Evaluation of the potential of Lactobacillus paracasei adjuncts for cheese flavour development and diversification Kieran Kilcawley List of Poster presentations by Number Poster session 2 : To be shown from Thursday 5 afternoon to Friday 6 end of morning. N° poster Title Author Speaker Session 3-Quality and safety of cheese P57 Sensory functionalities of raw and heated cheese ingredients: perception and preference of consumers Cécile Bord P58 Relation between the lack of the D-lactate dehydrogenase gene and the metabolism of D-lactate by Propionibacterium freudenreichii Meral Turgay P59 Antifungal lactic acid bacteria combinations as biopreservation tool in cheese production Marcia Leyva Salas P60 Prevalence and genetic characterization of Bacillus cereus in milk products Valérie Michel P61 Impact on Cheddar production of two potential NSLAB strains from raw milk associated with the use of silage Mérilie Gagnon P62 Pathogens and spoilage microorganisms management: challenges and new tools. Valérie Michel P63 Reduction/substitution of sodium chloride in cheese: impact on the development of the technological flora and the potential of implantation of spoilers Sarah Chuzeville P64 Identification and characterization of Penicillium toxinogen from North Moroccan milk and goat cheese Meriem Amrani P65 Bacteriophages in cheese whey: Reduction strategies for increased process safety in cheese processing Meike Samtlebe P66 PhagesCollect: an updated and functional collection of dairy bacteriophages Sarah Chuzeville P67 Detection and characterization of phages integrated in dairy strains of Leuconostoc spp. Sarah Chuzeville P114 Activity of Non-Starter LAB (NSLAB) in Dutch-type cheeses Wim Engels Session 4-Artisan and PDO cheeses P68 Microbial diversity of “Tomme d’Orchies” cheese during the ripening process using a metagenomic study Françoise Coucheney P69 Why does Maroilles cheese stay in the North of France? Exploring French consumers’ representation of craft Maroilles Maud Lelièvre-Desmas P70 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? Sylvie Chollet P71 Typification and consumer quality perception of Quesillo, an artisanal cheese from Oaxaca México, as a strategy of valorisation Angélica Espinoza-Ortega P72 Multifactorial analysis of farmhouse PDO cheese production systems to reconcile sanitary control and microbial ecosystems Céline Delbès P73 Raw cow’s Bouhezza cheese traditional manufacturing and ripening Ouarda Z Aissaoui-Hamama P74 Characterization of goat Bouhezza cheese Aroma