National ADSA Foods Only (Graduate): ADSA Dairy Foods Graduate Paper Contest.

Presents abstracts of several studies submitted for the American Dairy Science Association Dairy Foods Graduate Paper Contest. "Elucidation of the Role of Chymosin-Mediated Proteolysis in Texture Development During Cheddar Cheese Ripening," by J. A. O'Mahony, J. A. Lucey and P. L. H. McSweeney; "Compositional Factors Associated With Calcium Lactate Crystal Formation in Naturally Smoked Cheddar Cheese," by P. Rajbhandari and P. S. Kindstedt; "Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture ratio on Cheese Quality: pH Changes During Ripening," by P. Upreti, P. S. Lehtola and L. E. Metzger; "Effect of Starter Inoculation Rates and Incubation Temperatures on Physical Properties of Yogurt," by W. J. Lee and J. A. Lucey.