Dairy Ingredients for Food Processing

Index 589

Van Slyke and Price formula, for predicting
cheddar cheese yield, 254
Vapor recompression evaporators, 127–128
Vasilijevic, T., 22
Vat designs, for cheese making, 254–255
V-belt transmission, in homogenizer, 117
Vedamuthu, E. R., 22, 358, 363, 368
Vegetable fat pudding, 462
aseptically packaged, formulation of,
462 t
Vegetable oil, in dairy spreads, 208
Vegetables, percentage of contribution of
fat, in U.S. food supply from 2001 to
2005, 405t
Venturi unit, reconstitution in system with,
109, 110
Verifi cation, prerequisite programs and, 379
Veringa, H. A., 366
Verotoxigenic E. coli, cheese-related
outbreaks of, 79, 80, 81
Viscoelasticity, 322
Viscosity
casein and, 172
caseinate and, 173
of concentrated milk, 134
micellar casein and, 172–173
of milk, 46
milk powders and, 152
milk protein concentrates and, 173–174
tube feeding products and, 524
of whey protein ingredients, 193–194
Viscosity values, for dairy desserts, 468
VISTEC processes, 186
Vitamin A
in milk, 41t, 388
in milk fat, 407
Vitamin B12, in milk, 388
Vitamin C, 41t, 413
Vitamin D, 406
bone health and, 415
colon cancer risk reduction and, 415
in milk, 41t
in milk fat, 407
milk fortifi ed with, 412–413
Vitamin E
in milk, 41t, 413
in milk fat, 407, 408

Vitamin K

in milk, 41t, 413

in milk fat, 407, 408

Vitamins, in milk, 40–41, 41t, 51–52, 412–

413, 412t

Volumetric measurements, raw milk storage

and, 105

VTEC. See Verotoxigenic E. coli

W

Walstra, P., 123

Washed curd, typical chemical composition

for, 269t

Washed curd cheese, manufacture outline

for, 272

Washing, ion exchange chromatography

and, 185

Water

in cheese, 267

in milk, 36

in raw milk, 9

Water binding, whey protein concentrates

and, 193–194

Water buffaloes, cheese varieties and milk

from, 230

Water buffalo milk, color of, 6

Water-soluble vitamins, in milk, 40, 412,

413

Wax packaging, for cheese, 257–258

Weight management

adult nutrition products and, 529

dairy products and, 413–414

Welch, F., 464

Wellness foods, 496. See also Functional

foods

Westman, E. C., 406

Wet processing, of casein curd, 165

Wettability, of milk powders, 149–150

WHE 92, 365

Wheat fl our, comparative nutritional

measures of, 400t

Whey, 497

in baked goods, 475–476

in chocolate confectionery, 508–509

composition of, 26–27

defi ned, 179

draining, 256