Dairy Ingredients for Food Processing

Index 567

milk composition, 35
milk enzymes, 41
milk fat, 36–37
milk proteins, 37
minerals and salts, 40
oxidoreductases, 41–42
phosphatases, 42
physical and functional characteristics
of, 35
plasminogen and plasmin, 42
trace elements, 40
vitamins, minor components, and
micro-nutrients, 40–41
water, 36
whey proteins, 38–40
in chocolate formulations, 503
Code of Federal Regulations defi nition
for, 267
components and other defi nitions of, 35
composition of, used for consumption in
various world regions, 388t
concentration of, 119–120
defi ned, 123, 387
fresh, in frozen desserts, 431
functional properties of, 49–54
alkaline phosphatase, 51
bioactive peptides, 52–54
calcium, 49
casein protein, 50–51
enhancement via culturing milk, 52
growth factors, 51
lactoperoxidase, 51
lactose, 49
lactose derivatives, 49–50
lysozyme, 51
minerals and salts, 51
plasmin, 51
specifi c lipids, 52
vitamins, 51–52
whey proteins, 50
gelation of, 322
heat treatment and effect on, 114
important quality factors in, 6–7
in-line standardization of, 114
journey from farm to market, 10
major nutrient composition of, 389

off-fl avors in, origins and causes of, 7t

pathogenic microorganisms associated

with, 61t

perishibility of, 103

physical properties of, 45–49

appearance, 47

colligative properties, 48

curd tension, 47

density, 48

electrical conductivity, 45

fl avor, 48

foaming, 46

freezing point and boiling point, 48

heat capacity, 47

optical properties of, 47

osmolarity and osmotic pressure, 48

oxidation-reduction potential, 45–46

physical structure, 45

refractivity, 47–48

rheological properties, 46

specifi c gravity, 48–49

specifi c heat, 47

surface properties, 46

thermal conductivity, 47

thermal properties, 47

titratable acidity and pH, 49

viscosity of, 46

physical state and particle size

distribution in, 388t

physical structure of, 387

PMO standards for, 378t

probiotic, 362

relationship of dairy ingredients to, 4

role of constituents of, in American diet,

388

safety, composition, and quality factors

for, 43t

breed, 43

disease status, 44

feed/diet, 43–44

individuality, 43

location, 44

milking frequency, 44

processing, 44–45

species, 43

stage of lactation, 44