538 Index
Brie cheese, 283
approximate chemical composition of,
283 t
microbial composition of starters for,
238 t
salting in brine, 246
white mold and, 237
Brine salting, 246, 247–248
Brine tanks, construction of, 247
Brining, for mozzarella cheese, 279
Brisabois, A., 75t
Bromelain, 317
Brownian motion, of milk particles, 45
Browning, of mozzarella cheese, 280
Brucella abortus, 61t
in cheeses, 83
raw milk and, 62
udder interior and, 60
Brucella melitensis, 61t
raw milk and, 62
BSA. See Bovine serum albumin
BSE, 67, 68
Buffalo milk
cheese varieties and milk from, 231
chemical composition of, 36t
composition of, used for consumption in
various world regions, 388t
paneer cheese made from, 297
white cheese production and, 283
Bula, C. J., 75t
Bulk butter, 54
Bulk cooling tank, cow’s milk measured in
line and sent to, 104
Bulk density, of milk powders, 148–149
Bulk milk handling and storage, 9–11
Buns, dough composition for some types
of, 482t
Butter, 15, 17–18, 69–71
anhydrous milk fat production from, 211
in baked goods, 476–478
bakeries and handling of, 478–479
in bread and biscuits, 481
churning temperature and, 17
concentrated forms of, 210–215
fl akiness in baked goods and, 477–478
fl avor of, 477
fl ow sheet diagram for, 16
formation of, 202–203
in frozen desserts, 432
manufacture and properties of, 199
manufacture of, 142
microbiological aspects of, 69–71
mouth feel of, 477
nutrient content of 100g of, used as
ingredients, 394t
packing, 205
pasteurization and, 69–70
in pastry and laminated dough, 482
percentage of contribution of fat, in U.S.
food supply from 2001 to 2005,
405 t
processing of, 17
safety of, 70
scoring of, for sensory evaluation, 221t
shelf life of baked goods and, 478
spoilage of, 70–71
storage of, 221
typical composition of, 16t
working of, 17
Butter cookies, 483–484
Butter defects, examples of, 221t
Butterfat, enzyme-modifi ed, 328–329
Butter making, principles of, 199–200
Butter making technology, 200–210
butter formation, 202–203
churning section, 203–204
continuous butter making machine, 204
cream, 200–202
dairy spreads, 208
low-fat butter, 205–206
production of, 206
packing, 205
separating section, 204
solid fat content vs. temperature curves
for winter butter, summer butter, and
a blend of winter butter and
vegetable oil, 207
spreadable butter, 206–208
spreads technology, 208–210
working section, 204–205
Buttermilk, 17, 71–72
conventional, 71
cultured, 23, 71–72, 349–351
dry, 21