Index 559H
HACCP. See Hazard analysis and critical
control point
Hafnia alvei, 61t
“Hairy” layer, casein micelles and, 161,
162, 162t, 163
Half and half, 440t
homogenization of, 15
manufacture and composition of, 439
processing of, 440
sour, 454
typical composition of, 14t
Hams, reformed, lactose in, 495
Hard cheese
FDA compositional standards for, 232t
packaging for, 259
Hardening, of frozen desserts, 439
Hard frozen yogurt, 342
Hard grating cheese, 306
Hardness values, for dairy desserts, 468
Harper, W. J., 195
Hassan, A. N., 360
Hayssen RT horizontal system, hard cheese
packaging and, 259
Hazard analysis and critical control point
dried milk powders and principles of, 91
Grade A requirements, 385
implementing, principles of, 379
yogurt quality and, 341
HCV, 254
HDLs. See High-density lipoproteins
Health-conscious consumers, nutrient and
ingredient labeling for, 357
Healthful foods, 496. See also Functional
foods
Health-promoting functional ingredients,
milk powders with, 156–157
Healthy living products, for adults, 522
Heat capacity, of milk, 47
Heated cheese, functional attributes of,
312 t
Heating
in dairy plants, 108
whey proteins and, 182, 194
Heating section, in pasteurizer plant, 115
Heat precipitation, functional milk protein
preparation via, 55
Heat sealing, cheese packaging and, 263
Heat stability
of caseins, 174–175
milk powders and, 151–152
of whey protein concentrates, 193
Heat transfer
in countercurrent heat exchanger, 109
in dairy plants, 108–109
Heat-treated yogurt, 449
Heat treatment
of adult nutrition products, 523
of milk, cheese varieties and, 234–233
of milk, rennet used in cheese plants and,
242
milk processing and, 11–12
of skim milk powder in chocolate
making, 507
for spray-dried milks, 424
yogurt manufacture and, 340
Heavy cream, 440t
Heavy whipping cream, typical composition
of, 14t
Hedberg, C. W., 75t
Helicobacter pylori
inhibiting, bovine milk fat globule
membrane and, 410
raw milk and, 63
Helvetica Condensing Milk Company, 124
Henderson, J. T., 370
HEPA-fi ltered air. See High-effi ciency-
particulate-air-fi ltered air
Hepatitis A, 61t
Herbal sandesh, 346
Herbs and spices, cheese seasonings in
snacks and, 488
Hermetic separators, bowl in, 112, 113
Heterofermentative lactic acid bacteria, 111
Higgins, J. J., 186, 187
High-density lipoproteins, 406
High-effi ciency-particulate-air-fi ltered air,
yogurt quality and, 341
High-melting fraction, butter and, 17, 18
High-melting glycerides, milk fat and, 478
High-protein, low-carbohydrate pudding,
formulation of, 463, 464t
High-speed cutting blade type cookers, 301
High-temperature-short-time pasteurization,
66, 114
Hinrichs, J., 138