Dairy Ingredients for Food Processing

533

Index

Note: Italicized page locators indicate a fi gure; tables are noted with a t.

Acid whey powder, typical composition of,

188 t

ADPI. See American Dairy Products

Institute; American Dry Products

Institute

Adsorption, ion exchange chromatography

and, 185

Adult nutrition, 521–525

bars and gels: alternate forms of

nutritional products, 525

categories of, 521–522

concluding remarks on, 531

growing product set in, 528

product forms, 523–524

sports/performance nutrition, 524–525

Aerated confectionery products, 512–513

Aerated dessert/mousse

manufacture of, 465–466

suggested formulation for, 465t

Aerated yogurt, manufacturing procedure

for, 449

Aerobacter, udder exterior and, 60

Aeromonas hydrophila, 61t

Agarwal, S., 227

Agave syrup, 457

Age thickening, in sweetened condensed

milk, 132

Agglomeration

adult nutrition products and, 523

drying and, 122

Aghoghovbia, S. T., 76t

Aging

of cream, 201

of frozen desserts, 436, 438

Dairy Ingredients for Food Processing edited by
Ramesh C. Chandan and Arun Kilara
© 2011 Blackwell Publishing Ltd.

A

AAP. See American Academy of Pediatrics
ACE inhibitors, 371–372
ACE-inhibitory peptides, 26, 324
Acesulfame-K, in yogurt, 338
Acetaldehyde, yogurt manufacture and, 340
Acetoin, 336
Acid casein, 30, 164
in baked goods, 172
manufacturing process for, 164
Acid-coagulated cheeses, classifi cation of,
290
Acid coagulation, cheese production and,
242–243
Acid-converted starches, 457
Acidifi cation
cream cheese quality and, 349
with culture
cheeses obtained by, 290–294
cottage cheese, 290–293
cream and Neufchatel cheese, 293
cream cheese with other foods, 293
quarg/quark cheese, 293
Acidity, cheese ripening and, 251
Acid milk gels, 152
Acid phosphatase, in milk, 42
Acid precipitation, casein and, 164–165
Acid-producing bacteria, milk fermentation
and, 335