546 Index
Colostrum, 387, 526
immune and growth factors in, 499
Colostrum products, as functional foods,
404
Concentrated butter, reference method for,
216 t
Concentrated dairy ingredients, nutrient
content of 100g of, 393t
Concentrated fl uid milk products, defi ned,
123
Concentrated liquids/powders, for infant
formulas, 520
Concentrated milk, 18, 87–89
baking industry and use of, 139
changes caused in, 123–124
in cheese, 267
defi ned, 124
forms of, 87
manufacture of, 87–88
membrane concentration technologies
and, 134–138
microbiological aspects of, 87–89
other uses for, 138–139
quality assessment of, 133–134
UHT processed, 137–138
Concentrated milk products, uses for, 210
Concentration, 121
in dairy plants, 119–120
evaporated milk and, 128–129
milk powder processing and, 145–146
whey powder and, 189
Conching, in chocolate processing, 502
Condensed buttermilk, in frozen desserts,
433
Condensed milk, 87
defi ned, 124
historical perspective for, 124
manufacture of, 88
production of, 125
technologies for manufacture of, 126–127
falling fi lm evaporators, 127
forced circulation evaporators, 127
plate evaporators, 127
rising fi lm evaporators, 127
types of, 124126
Condensed milk products, typical
composition of, 19t
Condensed skim milk, 18–19
concentration and, 119
plain, in frozen desserts, 433
Condensed whey and whey products,
Grade A, PMO standards for,
378 t
Condensed whole milk, 18
plain, in frozen desserts, 433
Condensing, milk preservation and, 111
Confectionery, defi ned, 501
Confectionery products
milk powders in, 154
multiple functionalities of, 138t
Conjugated linoleic acids
health implications linked to, 372
in milk, 44
functionality of, 52
role of, in human health, 409–410
type 2 diabetes and, 414
Constant pressure unit, in hermetic
separator, 113
Constant pressure valve, in-line
standardization of milk and cream and,
114
Consumer trends, in functional foods, 3
Containment, cheese packaging and, 257
Continuous butter-making machines, 203 ,
204
batch churns vs., 202–203
Continuous churn ice cream freezers, 428
Continuous freezers
fl avoring for frozen desserts and, 438
freezing frozen desserts and, 438
Continuous membrane processes, 119
Continuous mixing systems, 110–111
Continuous type churns, wide use of, 17
Control panel
in-line standardization of milk and cream
and, 114
in pasteurizer plant, 115
Control valve, in-line standardization of
milk and cream and, 114
Cookies
butter, 483–484
chocolate chip and sugar, suggested
formulations for, 484t
Cooking curd, 254–255