Presentations 2014

KEYNOTE ADDRESS
Presented by Diana Snowden Seysses, Domaine Dujac / Snowden Vineyards


EFFECT OF POST DIPPING TREATMENT AFTER MILKING ON TEAT AND MILK MICROBIOTA |
Presented by Dr Marie-Christine Montel, Director of the Cheese Research Laboratory
at the INRA Research Centre in Clermont-Ferrand, France


FROM CHARACTERISTICS OF MILK TO CHEESES THAT TASTE OF NORMANDY:
TWO EXAMPLES OF HOW TO HARNESS MICROBIAL DIVERSITY |
Presented by Dr Nathalie Desmasures, University of Caen, France


MANAGING SUB-CLINICAL MASTITIS IN THE PRODUCTION OF HIGH QUALITY MILK FOR CHEESEMAKING |
Presented by Dr John Barlow, University of Vermont, USA


MANAGING LISTERIA MONOCYTOGENES IN ARTISAN
CHEESE PRODUCTION |
Presented by Dr Dennis D’Amico, University of Connecticut, USA


MICROBIAL INTERACTIONS: MICROBIAL COMMUNITIES OF
CHEESE RINDS |
Presented by Dr Rachel Dutton, Harvard University, USA


MICROBIAL INTERACTIONS & CHEESE RINDS: MARINE ASSOCIATED PROTEOBACTERIA & THEIR ROLE ON CHEESE RINDS |
Presented by Bronwen Percival, Neal’s Yard Dairy / Harvard University


ENZYMES IN MILK & CHEESE: ENGINES OF CHANGE |
Presented by Professor Alan Kelly, University College of Cork, Ireland


THE EFFECT OF pH DEVELOPMENT & DRAINAGE ON THE PROPERTIES
OF CHEESE |
Presented by Paul Thomas, Thimble Cheesemakers


PROGRESS TOWARDS NEW TESTING METHODS FOR M BOVIS |
Presented by Dr Cath Rees & Dr Ben Swift, University of Nottingham, UK


INFLUENCING THE SENSORY PROPERTIES OF MILK & CHEESE |
Presented by Dr Bruno Martin, INRA Clermont-Ferrand, France


ARE BEDDING MATERIALS A SOURCE OF USEFUL MICROORGANISMS IN MILK? |
Presented by Dr Fran├žois Monsallier, Chambre d’Agriculture du Cantal, France