Index 591commercial hydrolyzates of, 321
comparative nutritional measures of, 400t
food applications with, 55
heat treatment, milk processing and, 11
isoelectric point of, 185t
in milk, 37, 38–40, 161
functionality of, 50
nutritive and health attributes of,
402–403
peptides derived from, bioactivity of,
327 t
physiological attributes of bioactive
peptides derived from digestion of,
402 t
in sports/performance nutrition, 524
Whey streams, typical composition of, 181t
Whipping, refrigerated and shelf-stable,
439–440
White cakes, nonfat dry milk in
formulations for, 483t
White compound, typical coating formulas,
tempering and non-tempering, 509t
White fl ecks, milk powders and, 150
White mold, cheese making and, 237
White Thari cows, saturated fatty acids in
milk from, 43
White wheat fl our, protein effi ciency ratio
of, 139
WHO. See World Health Organization
Whole milk
cholesterol in, 37
concentrated or condensed, 18
proximate composition of, 126t
typical composition of, 14t
Whole milk powder, 421
in chocolate confectionery, 506
in dry mixes, 425
milk powder process and, 504
Whole milk solids, proximate composition
of, 5t
Wilbey, R. A., 227
Winter butter, solid fat content vs.
temperature curves for, 207
Winter butter + 50% oil, solid fat content
vs. temperature curves for, 207
WMP. See Whole milk powder
Women, osteoporosis in, 415
Working sections, of continuous butter
making machine, 204 , 204–205
World Cheese Exchange Database, 225
World Health Organization, 52, 194, 194t,
520
WPCs. See Whey protein concentrates
WPH. See Whey protein hydrolyzate
WPIs. See Whey protein isolates
WPNI. See Whey protein nitrogen indexX
Xanthine oxidase, 41, 410
Xanthophylls, in cow’s milk, 6Y
Yak milk, chemical composition of, 36t
γ-casein, in milk, 38
Yeast contamination, of cheeses, 85
Yeasts, cream spoilage and, 69
Yellow cake, 482
nonfat dry milk in formulations for, 483t
Yersinia, udder exterior and, 60
Yersinia enterocolitica, 61t, 64, 82
YN, in chocolate products, 502
Yogurt, 22–23, 85–86, 336–343, 411,
443–452
annual total and per capita sales of, in
U.S., 445t
application of, 341–342
blended, manufacturing outline for, 451
characteristics of, 337
commercial, types of, 446
conjugated linoleic acids in, 372
dairy ingredients in, 443–445
defi ned, 85–86, 337, 443
formulations of, 337–338
frozen, 342, 429
fruit preparations for fl avoring of,
447–448
Greek, 342–343
health benefi ts of, 337, 415–418
high-quality, body characteristics for, 358
history behind, 336–337
lactase-defi cient individuals and, 413
manufacture of, 338–340
set and stirred, fl ow chart for, 339
manufacturing procedures for