544 Index
Cheese whey, beta-Ig in, 326
Cheese yield, optimizing, 252
Chemical Abstracts Service, 383, 384
Chemical defects, in sweetened condensed
milk, 132
Chemical oxygen demand, of whey, 179
Chemical stabilizers, 357
Chhana cheese(s), 290
acid coagulation and, 243
approximate composition of, 295t
fl ow chart for manufacture of, 296
Chloride
in milk, 40
nutritive and health attributes of, 412
Chocolate
milk fat ingredients in, 217, 220t
milk in formulations of, 503
milk powders in, 154
standardization of, in U.S., 501
worldwide sales of, 501
Chocolate cake, 482
Chocolate chip cookies, suggested
formulations for, 484t
Chocolate confectionery
dairy ingredients in, 501–509
anhydrous milk fat, 507–508
dry milk and milk powder process, 504
fl uid milk and the crumb process,
503–504
milk chocolate processing, 501–502
milk in chocolate formulations, 503
skim milk powder, 506–507
whey and other dairy ingredients,
508–509
whole milk powder, 506
worldwide sales of, 501
Chocolate crumb process, fl uid milk and,
503–504
Chocolate-fl avored compound coatings
ingredients in, 509–510
manufacturing procedures for, 509
typical formulas for, tempering and
non-tempering, 509t
Chocolate manufacture, milk powders for,
155–156
Chocolate milk, 421
instant drink mixes, 423t
manufacturing procedure for, 440–441
ready-to-drink, 442t
suggested formulation of, 441t
typical composition of, 441t
Chocolate pudding, long-life, aseptically
packaged, formulation for, 461t
Cholecystokinin, 325
Cholesterol
in dairy and non-dairy products, 221
dietary, role in human health, 410
role of, 406
in various dairy products, 37t
in whole milk, 37
Chr. Hansen Laboratories, 369
Chromatographic techniques, whey protein
isolates in chocolate confectionery and,
508
Chronobacter sakazakii, 61t
Churning section, of continuous butter
making machine, 203–204, 204
Churning temperature, butter and, 17
Chymosin, 318
recombinant, 241
cheese ripening and, 249
Chymotrypsin, 327
Circulation pumps, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Citrate, cheese ripening and, 250
Citric acid, as coagulant, 298
CKK. See Cholecystokinin
Clarifi cation, 44, 111
Clarifi ers, 111, 112
Clark, D. L., 87
Clarke, S., 227
CLAs. See Conjugated linoleic acids
Clostridia, openness in cheese texture and,
274
Clostridium, udder exterior and, 60
Clostridium botulinum
cheese-borne outbreaks of, 83–84
dry salting milled curd and control of
toxin production by, 247
Clostridium perfringens, 61t
Clostridium tyrobutyricum, 233
Clover spread, 209
“Clovery” fl avor, of cows’ milk, 7
Club cheese. See Cold-pack cheese (or club
cheese)