Dairy Ingredients for Food Processing

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Contents

Contributors vii
Preface xi

1. Dairy Ingredients for Food Processing: An Overview 3
   Ramesh C. Chandan


2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35
   Stephanie R. Pritchard and Kasipathy Kailasapathy


3. Microbiological Aspects of Dairy Ingredients 59
   Michael Rowe and John Donaghy


4. Processing Principles of Dairy Ingredients 103
   Arun Kilara


5. Concentrated Fluid Milk Ingredients 123
   Nana Y. Farkye and Shakeel ur-Rehman


6. Dry Milk Ingredients 141
   Mary Ann Augustin and Phillip Terence Clarke


7. Casein, Caseinates, and Milk Protein Concentrates 161
   Mary Ann Augustin, Christine M. Oliver, and Yacine Hemar


8. Whey-based Ingredients 179
   Lee M. Huffman and Lilian de Barros Ferreira


9. Butter and Butter Products 199
   Anna M. Fearon


10. Principles of Cheese Technology 225
    Ramesh C. Chandan and Rohit Kapoor


11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267
    Ramesh C. Chandan and Rohit Kapoor


12. Enzyme-modifi ed Dairy Ingredients 317
    Arun Kilara and Ramesh C. Chandan


13. Fermented Dairy Ingredients 335
    Junus Salampessy and Kasipathy Kailasapathy