536 Index
Baking industry, concentrated milks used
in, 139
Balance tank, 115
for double effect evaporator with thermo-
mechanical vapor recompression,
120
HTST pasteurization and, 114–115
Bandaging, for cheese ripening, 260–261
Band or strip method, sliced process cheese
and, 302
Banks, J. M., 227
Base consumption, soluble-nitrogen content
and, 319
Batch churns, 17
butter, 203
continuous butter making machines vs.,
202–203
Batch cookers, process cheese manufacture
and, 301
Batch freezers
fl avoring for frozen desserts and, 438
freezing frozen desserts and, 438
ice cream and, 428
Batch membrane processes, 119
Batch pasteurization, mixing operations
and, 109
Batch process procedure
for nougat making, 513
for rice-based desserts, 467
Batch tanks, fl avoring for frozen desserts
and, 438
Bauman, H., 377
BCAA. See Branched chain amino acids
Beckett, S. T., 501
Beef tallow, percentage of contribution of
fat, in U.S. food supply from 2001 to
2005, 405t
Bell, M. L., 124
Bel Paese cheese
characteristics of and uses for, 313t
microbial composition of starters for,
238 t
Benefi cial cultures, 416
Benzaldehyde, 324
Benzoyl peroxide
blue cheese and, 286
Swiss/Emmantaler cheese and, 285
Beta-casein, 161, 162, 162t
in milk, 38
peptides derived from, 324
Beta-cyclodextine, addition of, to liquid
anhydrous milk fat, 222
Beta-galactosidase, 411
Beta-Ig
bacteriostatic action of, 327
in cheese whey, 326
Beta-lactoglobulin
bioactivity of, 327t, 401t
in commercial infant formulas, 518
in milk, 39
nutritive and health attributes of, 403
in whey protein, 181, 182
Beta-lactorphins, 371
Beta-lactosin B, 326
Beta-methyl lanthionine, 371
Beverage mixes, 421–422
instant hot, 422t
Beverages, multiple functionalities of,
138 t
Bifi dobacterium bifi dum, 50, 87, 411
Bifi dobacterium sp., 335
probiotic species and, 362
in probiotic yogurts, 338
Bille, J., 75t
Bioactive peptides, 371–372, 497
generation of, 402
in milk, functionality of, 52–54
physiological attributes of, derived from
digestion of caseins and whey
proteins, 402t
Biochemical oxygen demand, of whey,
179
Bio-fl avorings, 366–367
Bio-ingredients, functional, 358–363
Biological properties, whey-based
ingredients and, 194
Biopreservatives, live protective cultures,
363–365
Bio-thickeners, 365–366
Biotin, 41t, 413
BiPRO processes, 186
Biscuits
dairy ingredients in, 480–481
milk fat ingredients in, 217–218, 220t