Phone: 802-656-2701 |
109 Carrigan Drive
University of Vermont
Department of Nutrition and Food Sciences
Room# 352 Carrigan Wing
Burlington, VT 05405
|"One of the things that surprised me most about Americans (in a positive way) is their renewed interest and appreciation for gourmet foods - especially their passion for artisan cheeses!"
NFS 208: Sensory Evaluation of Foods
Professional interests: Dr. Montse Almena-Aliste is an expert on sensory evaluation; particularly cheese, yogurt, coffee and chocolate. Among her many professional food science accomplishments: helping to develop the first fresh Mozzarella and yogurts made with water-buffalo milk sold in the US. Dr. Almena-Aliste is a member of UVM`s Vermont Institute for Artisan Cheese (VIAC), which supports and strengthens the state`s artisan cheesemakers. Her current scholarly interests include consumer`s attitudes toward dairy products and characterization of sensory quality of artisan and raw milk cheeses.
PhD, Food Science, University of Santiago de Compostela (Spain) INRA Poligny (France), 1998
MS, Analytical Chemistry, Nutrition and Food Inspection, University of Santiago de Compostela (Spain), 1995
DVM, Faculty of Veterinary, University of Santiago de Compostela (Spain), 1992
American Dairy Science Association
Institute of Food Technology
American Cheese Society
Almena M., Gigante ML., Kindstedt PS. 2006. Milchwissenschaft Milk Sci.
Internat. Impact of pH on the texture of cultured Cream cheese: firmness and
water phase characteristics. 61:p 400-404.
Gigante ML., Almena M., Kindstedt PS. 2006. Effect of cheese pH and
temperature on serum phase characteristics of cream cheese during storage.
J. Food Sciences. 71:pC7-11.
Almena M., Kindstedt PS. 2005. Effect of increasing pH on texture of full
and reduced-fat cream cheese.
Aust. J. Dairy Technol. 60, p: 225-230.
Almena M., Kindstedt PS, Valentine E, Howard A. 2005. Sensory description of
fresh Mozzarella cheese. J. Dairy Sci. Vol. 88, Suppl 1. p: 17.
Almena M., McEvoy K., Yon B., Howard A. 2005. Sensory description of plain
yogurt made from milk of different origin. J. Dairy Sci. Vol. 88, Suppl 1.