Index 555Fish consumption, heart health and, 407
Fish eyes, open cheese texture of biological
origin and, 274
Fissure formation, open cheese texture of
biological origin and, 274
Flakiness of baked goods, butter and,
477–478
Flan
baked, typical formulation of, 465t
defi ned, 464
egg-free, formulation of, 465t
Flan-type products, manufacture of, 458
Flan-type pudding, 464–465
Flavor
of butter, 477
cheddar cheese and issues related to,
274–276, 275t
cheese block and variation in, 257
of chocolate crumb, 503
of cottage cheese, 291
for creamy salad dressing, 493
for frozen desserts, 438
intense dairy fl avors and fl avor blocks,
367–368
of milk, 6, 48
of raw milk, 9
of yogurt, 338
yogurt manufacture and, 340
Flavor compounds
from lipids, 327
proteolysis and, 329
Flavored milks, mixing operations and, 109
Flavoring ingredients, 357
Flavorings, for aerated desserts/mousses,
465
Flavor-producing bacteria, milk
fermentation and, 335, 336
Flavor production, hydrolysis and,
322–323
Flavor quality of milk fat, management of,
221
Flowability, of milk powders, 149
Flow control, in positive displacement
pumps, 107
Flow controller, in pasteurizer plant, 115
Flow diversion valve, in pasteurizer plant,
115
Flow transmitter, in-line standardization of
milk and cream and, 114
Fluid cream, 14–15
Fluid dairy products, 439–442
chocolate milk and breakfast drinks,
440–442
cream and whipping cream, 439–440
eggnog, 442
fl uid non-dairy creamer/whitener,
440
half and half, 440
Fluid milk
as basic ingredient in dairy foods, 5
chocolate crumb process and, 503–504
composition of, 123
dispensing machine for reconstituting RO
concentrate into, 137
processes for, 15
Fluid milk ingredients, nutrient content of
100g of, 391–392t
Fluid milk products, 12, 14–15, 17–22
fat-rich products
butter, 15, 17–18
concentrated/condensed fl uid milk
products, 18–20
dry milk products, 20–22
fl uid cream, 14–15
typical composition of, 14t
Fluid non-dairy creamer/whitener,
440
Fluid transfer operations, in dairy plant, 106
Fluid UF skim milk
diafi ltered, 14t
typical composition of, 14t
Fluid UF whole milk, typical composition
of, 14t
Fluid whole milk, in frozen desserts,
432–433
Foam control, 46
Foaming, surface active proteins and, 321
Foaming and whipping, of whey protein
concentrates, 193
Foaming properties
of milk, 46
milk powders and, 152–153
Foils, cheeses packaged in, 248
Folic acid, 41t, 413