Dairy Ingredients for Food Processing

548 Index

in puddings, 456
refrigerated and shelf-stable, 439–440
safety of, 69
separation of raw milk into, 11
spoilage of, 69
Cream cheese, 290, 306, 348–349
approximate chemical composition of,
291 t
characteristics of and uses for, 23, 313t,
348
in cheesecake, 484–485, 485t
defi ned, 348
FDA compositional standards for, 232t
formulation of, 348
low-fat, nutrient content of 100 g of, used
as ingredients, 398t
manufacturing process for, 293–294, 348
microbial composition of starters for,
238 t
nutrient content of 100 g of, used as
ingredients, 398t
per capita consumption, U.S.
(2005–2008), 32t
quality of, 349
ripening periods of, general guidelines
for, 311t
shelf life of, 349
substitutes/analogs, 308
typical composition of, 23t
use of, 349
Cream cheese with other foods,
manufacturing process for, 293
Creamery butter
fl avor enhancers for, 366
manufacture of, 199–200
Cream fl ow meter, in paring disc separator,
112
Creaming, cottage cheese and, 292
Cream powder
manufacture of, 142
specifi cations for, 144t
Cream products, comparison of, 440t
Cream separation, 111
Cream separators, 111, 112
Cream throttling valve, in paring disc
separator, 112

Creamy salad dressing

fl avors for, 493

manufacture fl ow diagram for, 494

Crema gelato, 429

Crème Brulee (Dr. Oetker), 424

Creutzfeldt-Jakob disease, 67

Critical care, medical nutritional products

for, 527t

Critical care nutrition, 522, 523

Critical record maintenance, 377

Crohn’s disease, 324

Mycobacterium avium subsp.

paratuberculosis and, 67

Cronobacter sakasakii, dried milk powders

and, 90–91

Cross-protection, pasteurized milk and, 66

Crumb-based chocolates, 502

Crumb chocolates

characteristic features of, 504

SEM image of, 505

Cryptosporidium minis, 61t

Cryptosporidium parvum, 61t, 499

Crystallization

butter processing and, 17

dry sweet whey and, 28

fractionated whey and, 27

freezing frozen desserts and, 438

of lactose, 195

whey powder and, 189

Crystal slurry, fractionation and, 214

C12, 326t

Culinary dishes, cheeses in, 310–311

Cultured butter, in baked goods, 477

Cultured buttermilk, 23, 349–351, 443

formulations of, 350

manufacture of, 350

manufacturing outline for, 444

manufacturing process for, 443

nonfat, typical formulation of, 442t

quality of, 351

shelf life of, 351

use of, 351

Cultured cream, 23

Cultured cream butter, fl avor of, 17

Cultured dairy foods, 442–455

cultured buttermilk, 443

processes for, 22

Cream (continued)