Index 535Antimicrobial peptides, functionality of, 53
Antioxidant peptides, functionality of, 53
Antioxidants, 357
Antitumor peptides, functionality of, 53
API-ZYM system, 322
Apolactotransferrin, 404
Appearance
of milk, 6, 47
of raw milk, 9
Appert, Nicholas, 124
Arachidonic acid, 408, 409, 520
Arginine, 403, 522
Arocha, M. M., 81
Aroma, of milk, 6, 48
Aroma producers, for cultured buttermilk,
350
Artifi cial sour cream, 454
Artisanal microorganisms, in milk
fermentation, 335
Ascorbic acid (vitamin C), 413
Aseptic liquid whitener, typical formula for,
440
Aseptic pudding with puree, 464
Asiago cheese
in bakery products, 479
FDA compositional standards for, 232t
Aspartame, in yogurt, 338
Aspergillus glaucus, microbial spoilage and,
132
Aspergillus preparations, microbial
proteinase preparations derived from,
322
Aspergillus repens, microbial spoilage and,
132
Aspergillus spp., 61t
Atherosclerosis, functional foods and
prevention of, 387, 497
Athletes Honey Milk, 138
Aureli, P., 76t
Austin, C., 75t
B
B. animalis DN173–010, documented
benefi ts of, 417t
B. bifi dum, documented benefi ts of, 417t
B. infantis 35624, documented benefi ts of,
417 t
B. lactis BB-12, documented benefi ts of,
417 t
B. lactis HN019, documented benefi ts of,
417 t
B. longum BB536, documented benefi ts
of, 417t
Babel, F. J., 360
Bachmann, H. P., 78
Bacillus cereus, 8, 61t
pasteurized milk safety and, 66–67
Bacillus preparations, microbial proteinase
preparations derived from, 322
Bacillus-related foodborne illness,
dried milk powders, infant formula
and, 91
Bacillus stearothermophilus, 130
Bacillus subtilis, beta-Ig and bacteriostatic
action against, 327
Back plate, in centrifugal pump, 107
Bacteria counts, raw milk storage and, 105
Bacterial cheese spoilage, 84–85
Bacterial limits, concentrated milk and, 133
Bacteriocins, in microbial metabolites, 370
Bacteriophages
cheese plants and infection by, 238
yogurt starters and, 446
Bactofugation, 111
Baked goods
acid casein in, 172
fats in, function of, 217–218
milk powders in, 154
multiple functionalities of, 138t
Bakers’ cheese, 348
approximate chemical composition of,
291 t
Bakery fats, solid fat indices of, 478t
Bakery products
dairy ingredients in, 473–479
butter and anhydrous milk fat,
476–478
dried whole milk powder, 475
handling of butter in bakeries,
478–479
lactose, 476
liquid milk, 475
nonfat dry milk, 475
whey and whey products, 475–476