Index 553Enzyme-modifi ed butter and cheese fl avor
concentrates, 3
Enzyme-modifi ed butterfat, 328–329
Enzyme-modifi ed cheese(s), 26, 72, 322,
479
Enzyme-modifi ed dairy ingredients,
317–332
casein hydrolyzates, 324–325
cheese fl avors, 329–332
enzyme-modifi ed butterfat, 328–329
lipid modifi cation, 323–324
from lipolysis, 327–328
overview, 317–318
protein modifi cation, 318–323
fl avor production resulting from
hydrolysis, 322–323
improvement in functional properties,
319–322
proteolysis, 324
whey-protein-derived peptides, 325–327
Enzyme preparations, for accelerated cheese
ripening, 249
Enzymes
as biocatalysts, 317
in cheeses, 235
commercial, derivation of, 317
EPA. See Eicosapentaenoic acid
EPS. See Exocellular polysaccharides
EPS-producing strains, yogurt starters with,
359
Erythritol, 457
Escherichia coli, 61t
beta-Ig and bacteriostatic action against,
327
bovine colostrum with antibodies against,
499
cream safety and 0157:H7 serotype of,
69
raw milk and 0157:H7 serotype of, 62
VTEC and 0157:H7 serotype of, 80
ESPGHAN. See European Society for
Pediatric Gastroenterology,
Hepatology, and Nutrition
Espie, E., 75t, 76t
Essential fatty acids
in milk fat, 408
role of, in human health, 409
Esterases
cheese fl avors and, 329, 331
lipid modifi cation and, 323
types of, in milk, 41
Estrogen, 406
ETEC. See Enterotoxigenic E. coli
Ether lipids, in milk, functionality of, 52
Etzel, M. R., 185
European Food Safety Authority, 515
European Society for Pediatric
Gastroenterology, Hepatology, and
Nutrition, 516
European Union, 357
Evaporated milk, 20, 87
assessing quality of, 133
Codex standards for, 125t
defi ned, 124–125
historical perspective for, 124
manufacture of, 20
process for manufacture of, 128–130
concentration, 128–129
homogenization, 129
packaging, 129
preheating, 128
second standardization and
stabilization, 129
sterilization, 129–130
proximate composition of, 126t
recombined, 132–133
spoilage of, 130
technologies for manufacture of
falling fi lm evaporators, 127
forced circulation evaporators, 127
plate evaporators, 127
rising fi lm evaporators, 127
types of, 124126
Evaporator designs, types of, 126–128
Everything Added to Food in the United
States, 381
Evolus, 53, 326t
Exercise, 406
Exocellular polysaccharides, 336, 337, 338,
358
Exopolysaccharide-generating strains, 359,
360
Exopolysaccharides, as bio-thickeners, 365
Extracellular enzymes, 317