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Catherine.Donnelly@uvm.edu
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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: he! lping to develop the fi



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.