Index 541Cavitation, dairy pumps and, 106
CBE. See Cocoa butter equivalents
CBR. See Cocoa butter replacers
CBS. See Cocoa butter substitutes
CCP. See Colloidal calcium phosphate
Center for Food Safety and Applied
Nutrition, Offi ce of Food Additive
Safety, 379
Centrifugal clarifi er, in pasteurizer plant,
115
Centrifugal operations, in dairy plants,
112–113
Centrifugal pumps, in dairy plants,
106–107, 107
Ceramic microfi ltration membranes, whey
ingredients and, 179
Cereal yogurt bars, 343
CFRs. See Code of Federal Regulations
CFSAN. See Center for Food Safety and
Applied Nutrition
Champagne, C., 363
Chandan, R. C., 227, 372
Channa cheese
characteristics of, 296
manufacturing process for, 296–297
Check valve, in-line standardization of milk
and cream and, 114
Cheddar cheese, 227
aged, wax packaging for, 257–258
approximate composition of, 295t
in bakery products, 479
body and texture defects in, 273t
characteristics of and uses for, 313t
in collets, 486
cutting, 243
distribution of amino acids in, as
compared to recommended daily
allowance for adults, 399t
enzyme-modifi ed cheese and,
331–332
FDA compositional standards for,
232 t
fl avor problems in, 275t
fl ow chart for manufacturing of, 270
manufacture outlines and applications
for, 268, 269, 271
microbial composition of starters for,
238 t
nutrient content of 100 g of, used as
ingredients, 395
per capita consumption, U.S.
(2005–2008), 32t
present day manufacture of, 255
problems related to color and appearance
of, 273t
production of, in U.S., 276
production process for, 269
proximate composition of analogs,
310 t
quality issues related to, 272–276
appearance, body and texture issues,
272–274
fl avor issues, 274–276
ripening of, 249
ripening periods of, general guidelines
for, 311t
ripening temperature for, 271
in salty snacks, 488
substitutes/analogs, 308
supermarket sales of, 267
typical composition of, 23t
chemical, 269t
yield for, predicting, 254
Cheddar cheese for manufacturing,
description of, 268
Cheddar cheese making, mass balance
diagram for, 253
Cheddar cheese soup, ingredient
formulation for, with/without Dariteen
enzyme-modifi ed fl avor, 332t
Cheddar cheese substitutes, some
formulations for, 309t
Cheddaring methods, 256
Cheddaring Towers, 256
Cheese analogs, 226, 309
Cheese and dairy sauces, 491, 493
dairy salad dressings, 493
equipment for and processing of, 491,
493
formulation of, 492t
quality evaluation of, 493
Cheese blends, 488
Cheesecake
cream cheese in, 349, 484–485
no-bake, 424
suggested formulation for, 485t