Index 549sour cream, 452–455
yogurt, 443–452
Cultured/fermented dairy products, 22–23
cultured buttermilk, 23
sour/cultured cream, 23
yogurt, 22–23
Culture suppliers, 239
Culturing milk, enhancing via, 52
Curd
cheeses produced by direct acid addition
and heat, 294
compaction with Cheddaring Towers, 256
cooking, 244–245, 254–255
cutting, 243–244, 254–255
dry salting, 246–247
hooping and pressing, 245
milling, draining whey and, 245
in paneer cheese making, 298
post hoop curd handling, 256–257
salting, 245–246
stretching and matting of, 256
Curd fl oating, in cultured buttermilk, 351
Curd tension, of milk, 47
Curd washing, for cottage cheese, 345
Curd-whey separation, 255–256
Cutting
cottage cheese, 292
curd, 254–255
Cutting knife, size of, cutting curd and, 243
CVD. See Cardiovascular disease
Cysteine, 323, 400
Cysteine Peptide, 326t
D
Dahi, 336
Dairy biologics, 498–499
Dairy blends, 481
Dairy Crest, 28
Dairy factories, milk from farm to,
103–104
Dairy fl avors, intense, 367–368
Dairy hazard analysis and critical control
points
implementing, 379
industry requirements for dairy food
safety and, 377
Dairy ice cream, 429
Dairy ingredients. See also Nutritive and
health attributes of dairy ingredients;
Processing principles of dairy
ingredients
chemical, physical and functional
characteristics of, 35
distinct functionality and nutritive
profi les of, 473
as functional ingredients
bioactive peptides, 497
dairy biologics, 498–499
probiotics, 497–498
major, and their origin, 474
manufacture of natural cheeses and, 267
nutrient profi le of, 388–389
off-fl avors in, origins and causes of, 7t
production of, 31t
relationship of, to milk, 4
trends in availability and use of, 30–32
Dairy ingredients for food processing
casein and caseinates, 30
cheese, 23–26
cultured/fermented dairy products, 22–23
desirable functionality with, 3
fl uid milk products, 12, 14–22
major, trends in availability and use of,
30–32
milk and dairy processing, 5–12
milk protein concentrate, 30
overview, 3–32
whey products, 26–30
Dairy ingredients in dry mixes, 424–426
Dairy Management Inc., 480
Dairy peptides, as opioid peptides, 324
Dairy powders, reconstitution of, steps in,
422 t
Dairy processing, product safety central to,
103
Dairy Processing and Quality Assurance,
139
Dairy products
application of milk fat in, 215, 217–218
average cholesterol and fat content of,
37 t
contribution of nutrients by, to U.S. per
capita food supply of nutrients in
2005, 390t