Index 537Bitterness fl avor block, 367
Bleaching agents, in some cheeses, 235
Blended (stirred style) yogurt,
manufacturing outline for, 451
Blending, of dry mixes, 426–427
Blistering, mozzarella cheese and, 280
Blood lipid profi le, food lipids and,
406–407
Blood pressure
casein peptides and regulation of, 402
dairy foods and lowering of, 415
normal, 406
Blue cheeses/blue-veined cheeses
approximate chemical composition of,
286 t
in bakery products, 479
characteristics of and uses for, 286, 313t
enzyme-modifi ed cheese and, 331
FDA compositional standards for, 232t
manufacturing process for, 287
microbial composition of starters for,
238 t
nutrient content of 100 g of, used as
ingredients, 395
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t
salting in brine, 246
in salty snacks, 488
Bockelmann, W., 227
BOD. See Biochemical oxygen demand
Boiling point, of milk, 48
Bolognas, milk protein and processing of,
496
Bone health, dairy products and, 414–415
Booster pump, pasteurizer plant, 115
Borden, Gail, 124
Bottazi, V., 227
Botulism in infants, infant formula milk
powder and, 91
Boughtfl ower, M. P., 79, 81
Bovine colostrum, antibodies in, 499
Bovine immunoglobulins, 498
Bovine milk
caseins in, properties of, 162t
human milk proteins vs., 518
physical properties of, 45t
typical protein composition of, 37t
Bovine milk fat, fatty acid composition of,
408 t
Bovine milk fat globule membrane, role of,
in human health, 410
Bovine milk lipids, constituents of, 407t
Bovine serum albumin, 39, 42, 181, 404
bioactivity of, 327t, 401t
Boylston, T. D., 363
Bramley, A. J., 59
Branched chain amino acids, 325
Branched fatty acids in milk, functionality
of, 52
Branen, A. L., 364
Bread
dairy ingredients in, 480–481
dough composition for some types of,
482 t
Bread formulations, enzyme-modifi ed
butterfat and, 328
Breakfast drinks
processing of, 440–442
ready-to-drink, 442t
Breast milk fat, approximating, ingredients
used for, 520
Breast milk (human), 515
general composition of, 517t
major protein components of, 518t
Breddo Likwifi er, 110–111
Breed, milk safety, composition, quality
factors and, 43
Bregott dairy spread, 208
Brevibacterium linens, 237, 248
Brick cheese
approximate chemical composition of,
288 t
characteristics of and uses for, 288,
313 t
FDA compositional standards for, 232t
manufacturing process for, 288–289
microbial composition of starters for,
238 t
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t