572 Index
Nonfat dry milk solids, in frozen desserts,
433–434
Nonfat pudding, processing for, 463
Nonfat solids, 387
Non-food chemical hazard control,
prerequisite programs and, 379
NOP-47, 326t
No-sugar-added pudding, formulation of,
463, 463t
No-time bread dough method, 481
Nougat, as aerated confection, 513
Nougat formulation, sample, 510t
Nuclear magnetic resonance spectroscopy,
solid fat content of milk fat measured
with, 222
Nutraceutical beverages, market
opportunities and, 3
Nutraceuticals, 371–372, 496. See also
Functional foods
Nutrient labeling, 357
Nutrition
casein-based products for, 175
milk proteins and, 194
Nutritional bars and gels, 525
Nutritional labeling, 375
Nutritional quality guidelines for foods,
376 t
Nutritional shakes, 422
Nutrition Labeling and Education Act, 375
Nutritive and health attributes of dairy
ingredients, 387–418
milk and milk products as functional
foods, 387–390, 400–418
alpha-lactalbumin, 403
beta-lactoglobulin, 403
biologically active peptides derived
from casein, 401–402
biologically active peptides from whey
proteins, 405
bone health/osteoporosis prevention,
414–415
bovine serum albumin, 404
cancer risk, 415
culturing of milk and health properties,
415–418
disease prevention and management,
413
food lipids and cardiovascular disease,
406–407
hypertension control, 415
immunoglobulins, 404
lactoferrin, 404
lactose, 411
milk, 387–401
milk enzymes, 405
milk fat, 405
minerals, 411–412
nutrition for different age groups, 413
physiological role of milk fat,
407–410
type-2 diabetes, 414
vitamins and other minor constituents,
412–413
weight management, 413–414
whey proteins, 403
Nuts, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t
Nuworld cheese
approximate chemical composition of,
286 t
characteristics of, 288O
Obesity, 531
Occluded air, fi nal bulk density and, 149
Occupational Safety and Health
Administration, 106
OFAS. See Offi ce of Food Additive Safety
Off fl avor development, oxidation and
lipolysis, 219, 221
Off-fl avors
cheese packaging and, 261
in frozen desserts, 432
lipid-associated, sour cream and, 354
in milk and dairy ingredients, origins and
causes of, 7, 7t
Offi ce of Food Additive Safety, 383, 384
Oiling-off, mozzarella cheese and, 280
Oleic acid, 36
Oligosaccharides
in milk, 40
in prebiotics, 417
Oliver, S. P., 59