556 Index
Fontina cheese, microbial composition of
starters for, 238t
Food additives
chemistry information in petition for,
383–384
compositional analysis in petition for,
384–385
defi ned, 380
“generally recognized as safe” and,
379–381
indirect, 380
new, administrative steps in approval
process for, 381, 382 , 383–385
Food allergen control plan, 377
Food and Agriculture Organization, 52, 520
amino acid requirements set by, 194, 194t
Food and Drug Administration, 268, 376,
385, 387
food and/or color additive petition and,
383
frozen products and, 428
natural cheeses standards of, 232t
new food additive approval cycle and, 381
pasteurization time and temperature
defi ned by, 11–12
safety assessment for food additives and,
383
Food and Drug Administration Code, whey
defi ned in, 179
Food applications
cheeses used in, 309–312
trouble shooting guide for, 315t
Foodborne illness, cheese-associated,
1980–2008, 75–76t
Food Chemicals Codex, 246, 384
Food Code, prerequisite programs and, 379
Food contact article, 380
Food contact material, 380
Food contact substance, defi ned, 380
Food-grade proteolytic enzymes, 319
Food labeling, 376t
Food lipids
blood lipid profi le and, 406–407
cardiovascular disease and, 406
Food poisoning
ice cream-associated, 92
yogurtr-related, 86
Food safety, HAACP and, 377
Forced circulation evaporators, 127
FOS. See Fructooligosaccharides
Fouling, protein, 530
425A, 366
Fox, P. F., 227
Fractal studies, butter manufacture and, 201
Fractionated whey products, 28–29
Fractionation
of anhydrous milk fat, 213–214
butter and, 17–18
of whey-based ingredients, 183
Free fat content, wettability of milk
powders and, 150
Free fatty acid content, measuring, 221
Free fatty acids
lipid modifi cation and, 323
neutralization of anhydrous milk fat and,
213
preventing formation of, in anhydrous
milk fat production, 211
Free milk fat, chocolate crumb process and,
504
Freeze-dried culture concentrates, 239
Freezing, of frozen desserts, 438–439
Freezing point, of milk, 48
French ice cream, 428
Fried snacks, preventing deterioration of oil
in, 490
Frozen condensed whole or skim milk, in
frozen desserts, 433
Frozen cream, in frozen desserts, 431–432
Frozen desserts, 428–439
ice cream and related products, 428–431
milk-solids-not-fat, sources of in, 432–435
dry buttermilk and condensed
buttermilk, 433
dry sweet whey, 434
fl uid whole and skim milk, 432–433
frozen condensed whole or skim milk,
433
hydrolyzed milk proteins, 434
nonfat dry milk solids, 433–434
plain condensed skim milk, 433
plain condensed whole milk, 433
reduced lactose products, 434–435
sodium and calcium caseinates, 434