Index 547Cooking oils, percentage of contribution of
fat, in U.S. food supply from 2001 to
2005, 405t
Cooling
of cream, 201
in dairy plants, 108
of milk, 44
milk processing and, 12
Cooling sections, in pasteurizer plant, 115
Copper, nutritive and health attributes of,
412
Corn chips
dairy-derived ingredients in, 486
manufacture fl ow chart for, 487
Corn sweeteners, in yogurt, 338
Coronary heart disease, functional foods
and prevention of, 387, 497
Cost-sensitive products, types and quantities
of ingredients in, 328
Cottage cheese, 290, 306, 343–346
approximate chemical composition of,
291 t
characteristics of and uses for, 313t
cooking and, 292
creamed, 4% fat, nutrient content of
100 g of, used as ingredients, 398t
creaming and, 292
curd yield, 292–293
cutting and, 292
distribution of amino acids in, as
compared to recommended daily
allowance for adults, 399t
FDA compositional standards for, 232t
fl avor of, 343
formulation of, 343
good-quality, 23
ingredients in, 290
low-fat, 1% fat, nutrient content of 100 g
of, used as ingredients, 398t
manufacture of, 290–292, 344 , 344–345
microbial composition of starters for, 238t
quality of, 345
setting and, 291–292
shelf life of, 345
starters and fl avor enhancement of, 360
use of, 345–346
washing and, 292
Cottage cheese curd, typical composition
of, 23t
Council Regulation, 199
Countercurrent heat exchanger
heat transfer in, 109
temperature profi le for product in, 109
Cow health, microfl ora in raw milk and, 59
Cow odor, of cows’ milk, 6–7
Cows
cheese varieties and milk from, 230
milking at farms, 103
Cow’s milk, 35
amino acid sequences in, 526
chemical composition of, 36t
chhanna making and, 297
composition of, used for consumption in
various world regions, 388t
general composition of, 517t
major and minor minerals of, 412t
major proteins, their fractions and
polypeptides of, 400t
pigments in, 6
Coxiella burnetii, 61t
raw milk and, 62
udder interior and, 60
CPP. See Caseinphosphopeptides
Crackers
cheese, 485
dairy ingredients in, 481–482
formula for production of, 482t
Crank-case, in homogenizer, 117
Cream, 68–69
addition of, to cheese, 234
anhydrous milk fat production from, 211
butter making technology and, 200–202
in cheese, 267
cold-warm-cold treatment of,
temperature-time curve for, 201
defi ned, 68
fat content of, controlling, 119
homogenized, 6
in-line standardization of, 114
microbiological aspects of, 68–69
pasteurized, 69
pH of, in cottage cheese, 345
preparation of, 14–15
processes for, 15