554 Index
Extruded snacks
seasonings for, 489t
typical fi nished product specifi cations for,
490 t
F
Falling fi lm evaporators, 127, 188
FAO. See Food and Agriculture
Organization
Farbood, M. I., 368
FARGO 25, 365
Farms
milk collection on, 104
milk production on, 103
“Fat bloom”
in biscuits, 217–218
in chocolate manufacture, 217
Fat content
cheese ripening and, 251
in cream, controlling, 112, 119
raw milk storage and, 105
Fat-free frozen dairy products, 429
Fat-free pudding, typical formulation of,
463 t
Fat globules, in milk, composition of, 36
Fat-reduced milks, labeling of, 14
Fat(s)
in caramels, 511
in cheese, 218
in frozen desserts, 431
percentage of contribution of, from major
food groups in U.S. food supply
from 2001 to 2005, 405t
raw milk and, 9
role of, 406
sources of, in frozen desserts
butter, 432
frozen cream, 431–432
plastic cream, 432
sweet fresh cream and fresh milk, 431
Fat separation
casein and, 164
detecting, concentrated milk and, 134
whey powder and, 189
Fat-soluble vitamins, in milk, 40, 412
Fat standard, cheese making and,
253–254
Fatty acids
in bovine milk fat, composition of, 408t
in milk, 36
in milk fat, 202t
FCC. See Food Chemicals Codex
FCM. See Food contact material
Fearon, A. M., 200
Federal Food, Drug, and Cosmetic Act,
Food Additives Amendment to, 379
Feed, milk safety, composition, quality
factors and, 43–44
Feed fl avors, in milk, 7
Feed pump, in pasteurizer plant, 115
Fermentation
milk preservation and, 111
of yogurt mix, 340
of yogurt starters, 448–449
Fermented dairy ingredients, 335–354
fermented dairy products, 336–354
cottage cheese, 343–346
cream cheese, 348–349
cultured buttermilk, 349–351
quark, 346–347
sour cream, 351–354
yogurt, 336–343
microfl ora of milk fermentation, 335–
336, 336t
Fermented food products, health benefi ts
with, 335
Fermented milks, 411
health enhancement with, 415–418
Fertile Crescent, cheese making in, 226
Feta cheese, 231
approximate chemical composition of,
283 t
characteristics of and uses for, 313t
manufacturing process for, 282–283
FFA. See Free fatty acids
Ficin, 317
Filled cheeses, 308
Filled sour cream, 454
Film packaging, for cheese, 248–249,
258–259
Final bulk density, 149
Fish, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t