568 Index
safety, composition, and quality of,
42–45
shelf life of, 14
starter for cheese and, 235–238
typical chemical compositions of, from
various mammalian species, 36t
vitamin composition of various types of,
41 t
vitamin concentration in, 412t
vitamin-D-fortifi ed, 412–413
Milk chocolate
crumb process and, 503
diverse applications with, 509
processing of, for chocolate
confectionery, 501–502
typical milk-powder-based formula for,
502 t
worldwide popularity of, 501
Milk chocolate crumb
making, 503
manufacture diagrams for, 503 , 504
Milk coagulation
cheese production and, 240–242
curd formation and, 267
Milk composition, variations in, 5–6
Milk enzymes
in bovine milk, 41
nutritive and health attributes of, 405
Milk fat, 36–37, 317
application of, in products, 215,
217–218
in baked goods, 217–218
cheese ripening and, 250
in chocolate, 217
fl avor quality of, 221
food applications with, 54
melting fractions for, 478
melting point of, 222
nutritive and health attributes of, 405
physiological role of, 407–410
bovine milk fat globule membrane,
410
conjugated linoleic acids, 409–410
dietary cholesterol, 410
essential fatty acids, 409
long-chain saturated fatty acids, 409
mono- and polyunsaturated fatty acids,
409
phospholipids, 410
short and intermediate chain saturated
fatty acids, 409
trans-fatty acids, 410
principle fatty acids in, 202t
purity of, 221
use in food processing industry, 199
in vanilla ice cream desserts, 218
yogurt manufacture and standardization
of, 339
Milk fat concentrates, typical composition
of, 16t
Milk-fat emulsions, enzyme-modifi ed
butterfat and, 328
Milk fat ingredients, application of, in food
products, 220t
Milk fat products, essential composition,
contaminants, and quality factors of,
210 t
Milk-fat products/spreads
quality assurance of, 218–219, 221–222
off fl avor development, 219
oxidation and lipolysis, 219, 221
Milk fermentation, microfl ora of, 335–336,
336 t
Milking frequency, milk safety,
composition, quality factors and, 44
Milking parlors, farms and, 103
Milking procedures, microfl ora in raw milk
and, 59
Milk lipids, 36
Milk permeate, 143
Milk-powder-based chocolate manufacture,
fl ow diagram of, 505
Milk powder chocolate powder, SEM image
of, 507
Milk powder processing, 142–148
chocolate confectionery and, 504
chocolate formulations and, 503
concentration, 145–146
drying, 146–148
fl ow chart for manufacture of selected
dry milk products, 142
heat classifi cation of skim milk powder,
144 tMilk (continued)