Dairy Ingredients for Food Processing

Index 557

milk-solids-not-fat in, 432
multiple functionalities of, 138t
processing of
aging, 436, 438
fl avoring, 438
freezing, 438–439
hardening, 439
homogenization, 435–436
manufacturing outline, 436
mix preparation, 435
packaging, 439
pasteurization, 435
purpose of dairy ingredients in
fat, 431
sources of fat in, 431–432
butter, 432
frozen cream, 431–432
plastic cream, 432
sweet fresh cream and fresh milk, 431
Frozen novelties, dairy ingredients in, 431
Frozen yogurt, 342, 429
soft and hard, manufacturing outline for,
437
Frozen yogurt bars, 343
Fructooligosaccharides, 417, 498
Fruit
percentage of contribution of fat, in U.S.
food supply from 2001 to 2005, 405t
yogurt quality and, 341
Fruit-fl avored yogurt
manufacturing procedure for, 449, 450
popularity of, 341–342
Fruit preparations, for fl avoring yogurt,
447–448
Full-cream, standardization of, 143
Full-cream milk powder
manufacture of, 142
specifi cations for, 144t
Functional bio-ingredients
live functional cultures, 358–361
microbial metabolities, 365–372
probiotic cultures, 361–363
Functional dairy ingredients
for food applications, 54–55
forms, 54
milk fats, 54
proteins, 54–55

Functional foods. See also Nutritive

and health attributes of dairy

ingredients

casein-based products for, 175

consumer trends and, 3

dairy ingredients as, 497–499

bioactive peptides, 497

dairy biologics, 498–499

probiotics, 497–498

defi ned, 387, 496

widespread use of term in scientifi c

literature, 371

Functional ingredients probiotics, 416

Fusarium spp., 61t

G

Galactooligosaccharides, 196, 417,

498

in adult nutrition products, 522

in infant and toddler products, 519

structure of, 519

Galactose, in milk, 40

Galactose-oligosaccharides, in milk,

functionality of, 49

Gammelost cheese, FDA compositional

standards for, 232t

Garcia-Armesto, M. R., 81

Gas barrier properties, cheese packaging

and, 262

Gas fl ushing, packaging fi lms for cheese

and, 260

Gassy cheese, 85

Gear box, in homogenizer, 117

Gelatin, in yogurt, 338

Gelation

casein and, 172

caseinate and, 173

dairy proteins and, 321–322

detecting, concentrated milk and, 133

micellar casein and, 172–173

milk protein concentrates and,

173–174

whey protein concentrates and, 193

Gelato, 429

Gellan gum, in puddings, 458

Gelling, milk powders and, 152

Gender, osteoporosis and, 415