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viacuvm@uvm.edu
Phone: 802.656.2701
Fax: 802.656.0001
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Monserrat Almena-Aliste, Ph.D. Professor

 Phone: 802-656-2701
Email: montse@uvm.edu

Address:
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!"


Courses taught
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.


Education
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


Professional affiliations
American Dairy Science Association
Institute of Food Technology
American Cheese Society



Recent Publications
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. p: 268.