540 Index
Capolac, 326t
Carageenans
in pudding manufacture, 458
in whipped cream, 439
Caramel, in sugar confectionery, 511–512
Caramel candy manufacture, lipolyzed
cultured cream in, 329, 329t
Carbohydrases, 317
Carbohydrates
in milk, 40
specialized, for diabetic market, 522
Carbon dioxide, addition of, raw milk
storage and, 65–66
Carboxy-methyl cellulose, in puddings, 458
Cardiovascular disease, 531
American Heart Association risk
reduction guidelines, 406–407
food lipids and, 406
long-chain saturated fatty acids and
control of, 409
Caro, I., 81
Carotene, in cow’s milk, 6
Carrique-Mas, J. J., 75t
CAS. See Chemical Abstracts Service
Caseinates, 3, 54
derivation of, 30
in dry mixes, 426
food applications with, 55
heat stability of, 174–175
manufacture and composition of,
167–168
product types, 166
solubility/hydration of, 171–172
typical composition of, 168t
viscosity and gelation of, 173
Caseinating reactors, 167
Casein-based products, functional properties
and applications of, 170–171
Casein curd, wet processing of, 165
Casein:fat ratio, cheese making and, 253
Casein hydrolyzates, 324–325
Casein macropeptide, 165
Casein micelle precipitation, yogurt, cheese
and fermented milk production and,
50–51
Casein micelles, 38, 162–163, 390
fractions in interior of, 400
as natural nano-capsule, 175
Casein phosphopeptides, 175, 325, 402, 497
Casein production, whey originating from,
179
Casein products, types of, 164
Casein proteins in milk, 37–38
functionality of, 50–51
Caseins, 54, 390, 497
acid precipitation and, 164–165
bioactive peptides in, 371
bioactivity of, 401t
biologically active peptides derived from,
401–402
in breast milk, 518
cheese ripening and, 250
chemistry of, 161–163
casein micelle, 162–163
individual caseins, 161–162
commercial products, typical
compositions of, 166, 166t
comparative nutritional measures of,
400 t
derivation of, 30
divisions of, 390
fat separation and, 164
functional properties of, 320
lysine in, 139
main, in milk, 161
manufacture of, 164
micellar, 166
in milk, 161
physiological attributes of bioactive
peptides derived from digestion of,
402 t
properties of, in bovine milk, 162t
rennet-induced coagulation and, 165
solubility/hydration of, 171
surface active properties in, 174
viscosity and gelation of, 172
Casein whey, 181
Casokinins, 371, 402, 497
Casomorphins, 402, 497, 526
Casooxins, 402, 497, 526
Casoplatelins, 497
Catalase, in milk, 41
Catalysts, speed-up of reaction rates and,
317
Cation exchange column, in ion exchange
process, 186