Dairy Ingredients for Food Processing

550 Index

with functional peptides, current
marketing of, 326t
pathogenic microorganisms associated
with, 61t
Dairy proteins, gelation and role of,
321–322
Dairy salad dressings, 493
Dairy spreads, 208
milk fat ingredients in, 220t
Dairy streams, standardization of, 142–143
Dairy substitutes, 481
Daisy hoops, parmesan cheese process and,
282
Dale Farm Limited (Northern Ireland), 207
Daly, C., 363
Damper, in homogenizer, 117
Danisco Corporation, 364, 365, 369, 371
D’Aoust, J.-Y., 75t
Dariteen-245, manufacture of, 332
Dariteen-310, tomato sauce with Romano
cheese made with and without, 331t
Dariteen-410, 332
Dariteen L-11, 328
Dariteen L-22, 329
Dariteen L-40, 328
Dariteen L-60, 328
Dariteen L-95, 328, 329
Dariteen-410 Swiss cheese fl avor, Swiss
cheese sauce formulation with/without,
332 t
Dark chocolates, anhydrous milk fat in, 508
D culture, high-fl avored butter and, 366
De Buyser, M.-L., 75t, 76t
Decholesterolization, problems with, 222
Degree of hydrolysis, measuring and
monitoring, 318–319
Dehydration, cheese packaging and, 263
Dehydroalanine, 371
Delivery line, in centrifugal pump, 107
Demineralization processes, reduced
minerals whey and, 29
Demineralized whey powder, 189–190
Density, of milk, 48
Density transmitter, in-line standardization
of milk and cream and, 114
Desenclose, J. C., 75t
Designer whey products, 525

De-sludge type centrifuges, 361

Dessert mixes, 423–424

Desserts, milk powders in, 154

De Valk, H., 75t

DH. See Degree of hydrolysis

DHA. See Docosahexaenoic acid

Diabetes, 531

dairy foods and control of, 414

functional foods and prevention of, 387,

497

medical nutritional products for, 527t

Diabetic market, specialized carbohydrates

for, 522

Diacetyl, 336, 340

Diacetylactis, 202

Diafi ltration

of quark, 347

of skim milk, 168

Diet, milk safety, composition, quality

factors and, 43–44

Diet shakes, 422

Diet support products, 528t

Differential permeability fi lms, for cheese

packaging, 260

Digestive problems, addressing, product

design and, 529

Dips, sour cream, 454

Directly acidifi ed cheeses, 294–299

approximate composition of, 295t

Direct steam injection, process cheese

manufacture and, 302

Direct-vat inoculation, yogurt quality and,

341

Discharge pump, for double effect

evaporator with thermo-mechanical

vapor recompression, 120

Disease prevention/management, dairy

products and, 413

Disease status, milk safety, composition,

quality factors and, 44

Disodium orthophosphate, 128

Disodium phosphate (dehydrate), in process

cheese, 307t

Dispersibility, of milk powders, 150

DMI. See Dairy Management Inc.

Docosahexaenoic acid, 157, 209, 408, 409

in infant formula, 520

Dominguez, M., 75t

Dairy products (continued)