Index 539microbiological aspects of, 71–72
milk fermentation and, 112
overcoming phage-related failures in
manufacture of, 358
quality issues and their remedies in
manufacture of, 445t
Buttermilk powder
in dry mixes, 425–426
manufacture of, 142
specifi cations for, 143, 144t
Butter oil, 15, 18
fl ow sheet diagram for, 16
pure, lipolyzed, 328–329
typical composition of, 16t
Butter or shortened category, of cakes, 482
Butter products, nutrient content of 100g of,
used as ingredients, 394t
Butterscotch hard candy, lipolyzed butter
oil in, 329, 329t
Butterscotch pudding, long-life, aseptically
packaged, formulation for, 461t
Butter sheets, 54
Butter shortening, 54
Butter-vegetable oil blends, 18
Butyric acid, in milk, functionality of, 52
Butyrophilin, 403, 410
B vitamins, in milk, 41t, 413
Bylund, G., 189, 227
C
Caciocavalle Sicilliano cheese, FDA
compositional standards for, 232t
Cakes
dairy ingredients in, 482–483
fat in, 218
milk fat ingredients in, 220t
Calandria, fi rst effect, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Calandria, second effect, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Calcium
bioavailability of, 411
blood pressure regulation and, 415
bone health and, 414
colon cancer risk reduction and, 415
in milk, 40
in American diet, 388
functionality of, 49
nutritive and health attributes of,
411–412
weight loss and, 414
Calcium caseinates
in baked goods, 475
in frozen desserts, 434
surface active properties in, 174
Calcium chloride, in cheese milk, 235
Calcium-fortifi ed milk powders, 156
Calf rennet
in cheese curd, 241–242
cheese ripening and, 249
Caliant, V., 75t
Calpis, 326t
Calpis Sour Milk, 53
Camel milk
chemical composition of, 36t
composition of, used for consumption in
various world regions, 388t
Camembert cheese
approximate chemical composition of,
283 t
FDA compositional standards for, 232t
manufacturing process for, 283–284
microbial composition of starters for,
238 t
salting in brine, 246
white mold and, 237
Campylobacteriosis, raw milk consumption
by children and, 63
Campylobacter jejuni, 61t
in cheeses, 82–83
raw milk and, 62–63
Cancer
dairy foods and lowering risk of, 415
functional foods and prevention of, 387,
497
medical nutritional products for, 528t
Candida albicans, bovine colostrum with
antibodies against, 499
Candida pseudotropicalis, cream spoilage
and, 69
Candies, 501
Canning, evaporated milk and, 129