560 Index
Hirsch, A., 370
Hispanic cheese
characteristics of, 314t
per capita consumption, U.S.
(2005–2008), 32t
HOLDBAC, 364, 365
Holding tube, in pasteurizer plant, 115
Holstein cows, fat content in milk from, 43
Homofermentative lactic acid bacteria, 111
Homogenization, 44
in dairy plants, 116–118
evaporated milk and, 124, 129
of frozen desserts, 435–436
milk powder processing and, 146
milk processing and, 12
rennet used in cheese plants and, 242
for rice-based desserts, 467
smaller fat globule size with, 116, 117,
117
thermal processing systems and, 113
of yogurt starters, 448
Homogenized milk, 6
Homogenizers, 117
single- and dual-stage machines, 116
Honish, L., 76t
Hooping and pressing curd, 245
Hoppe, G. K., 186, 187
Hopper, mixing operations and, 109
Horizontal II Vat, 254
Horizontal vats, for cheese making,
254–255
Horlicks, 422
Horse milk
chemical composition of, 36t
composition of, used for consumption in
various world regions, 388t
Hot beverage mixes, instant hot, 422t
Hot cocoa, 421
Hot fi ltration, compositions of milk protein
concentrates and, 170
Hot-pack method, of cream cheese
manufacture, 348
Hot water heating, in pasteurizer plant, 115
Howard, Edward, 124
HTST pasteurization. See
High-temperature-short-time
pasteurization
HTST plate heat exchanger, cream
pasteurized in, 200–201
Huffman, L. M., 192
Hugenholtz, J., 366
Human milk
chemical composition of, 36t
general composition of, 517t
major protein components of, 518t
oligosaccharides in, 519
Human milk proteins, bovine milk vs., 518
Humidity control, cheese ripening and, 251
Husbandry practices, microfl ora in raw milk
and, 59
Hydraulic pressure setting system, in
homogenizer, 117
Hydrogenated fats, avoiding use of, 477
Hydrogen peroxide, manufacture of natural
cheeses and, 268
Hydrolysis, fl avor production resulting
from, 322–323
Hydrolytic deterioration, of milk fat with
free fatty acid formation, 221
Hydrolyzed casein manufacturers, 325t
Hydrolyzed micellar casein, 320
Hydrolyzed milk proteins, in frozen
desserts, 434
Hydrolyzed proteins, in nutritional bars/
gels, 525
Hygiene
good manufacturing practices and,
376–377
prerequisite programs and, 379
Hypertension, 406
ACE inhibitory activity and control of,
402
dairy foods and control of, 402, 415
Hypoallergenic hydrolyzates, 319I
Ice bank building tanks, 103
Ice cream, 91–92
dairy ingredients in, 428–431
composition of, 430t
defi ned, 91
European Union standards for, 429
formulation for various grades of, 429t
heat treating of, 92