Index 573Omega-3 fatty acids
in adult nutrition products, 522
milk powder enriched with, 156–157
Omega-3-linoleic acid, 408
Omega-3 polyunsaturated fatty acids, in
milk, functionality of, 52
Omega-6 fatty acids, in adult nutrition
products, 522
Omega-6 polyunsaturated fatty acids, in
milk, functionality of, 52
Open texture, of biological origin,
classifi cation of, 274
Opioid agonists, 497
Opioid peptides, functionality of, 53–54
Optical properties of milk, 47–48
appearance, 47
fl avor, 48
refractivity, 47–48
Organically certifi ed milk, conventional
milk vs., 44–45
Osmolarity, of milk, 48
Osmotic pressure, of milk, 48
Osteoporosis, dairy product consumption
and reduction in, 414–415
Ovaltine, 422
Overrun, dairy desserts and, 468
Oxidation
in butter and butter products, 219, 221
cheese packaging and, 263
Oxidation-reduction potential (Eh), of milk,
45–46
Oxidized fl avor, of sour cream, 354
Oxidoreductases, in milk, 41–42
Oxygen, entrapped, cheese packaging and,
262
Oxygen balance sheet, cheese packaging
and, 261
Oxygen gain factors, cheese packaging and,
261–262
Oxygen-loss factors, cheese packaging and,
262
P
Packaging. See also Cheese packaging
of cheeses, 248–249
of dry mixes, 427–428
edible or highly biodegradable, 529
evaporated milk and, 129
of frozen desserts, 439
milk processing and, 12
of non-dairy creamers, 440
of single-serve pudding containers, 462
Packaging fi lms
basic types of, 260
requirements for, 260
Packing, of butter, 205
Palmitic acid, 36
Paneer cheese, 290
acid coagulation and, 243
approximate composition of, 295t
characteristics of and uses for, 297, 313t
fl ow chart for manufacture of, 296
manufacturing process for, 297–299
Pantothenic acid, 41t, 413
Papadatos, A., 139
Papain, 317
Paracasein, stretchability of mozzarella
cheese and, 280
Paraffi n wax, in wax packaging for cheese,
258
Para-κ-casein, 165
Parfait confi guration, layered pudding for,
464
Parfait-type (layered) pudding, typical
formulation of, 464t
Parfi tt, E. H., 124
Paring disc separators, 112
with manual controls, 112
Parmalee, C. E., 363
Parmesan cheese
approximate composition of, 277t
in bakery products, 479
characteristics of and uses for, 313t
manufacturing outline for, 281–282
manufacturing process for, 281–282
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t
salting in brine, 246
in salty snacks, 488
Particle size, in chocolate processing, 502
Part-skim mozzarella cheese, 277
Part-skim spiced cheese, 306