558 Index
“Generally recognized as safe,” 385
explanation of, 380
food additives and, 379–381
threshold of regulation exemption and,
380, 381
Genetically engineered starter cultures, 240
Genetically modifi ed organisms, milk
processing and, 44
Geriatric nutritional needs, nutraceutical
beverages and, 3
Ghee, 15, 18
defi ned, 210
manufacture of, 214–215
typical composition of, 16t
Gianfranceschi, M., 75t
Giardia intestinalis, 61t
Gilliland, S. E., 360
Gilmour, A., 59
Globular proteins, characteristics of, 319
Glucose, in milk, 40
Glutamine, in critical care nutrition, 522
Glycoaminoglycans, in milk, 40
Glycoconjugates, in milk, 40
Glycomacropeptide, 181, 325, 497, 519
Glyco-proteins, in milk, 40
GMOs. See Genetically modifi ed organisms
GMP. See Glycomacropeptide; Good
manufacturing practices
Goat milk
chemical composition of, 36t
color of, 6
composition of, used for consumption in
various world regions, 388t
micelle sizes of, 38
white cheese production and, 283
Goat’s milk cheeses, 230, 231
Golding, M., 200
Gonzalez, C. F., 364, 370
Good manufacturing practices, 385
current, 375–376, 376t
salient aspects of, 376–377
fundamental elements of, resources on, in
U.S., 376t
Gorgonzola cheese
approximate chemical composition of,
286 t
characteristics of, 287
FDA compositional standards for, 232t
manufacturing process for, 287–288
microbial composition of starters for,
238 t
GOS. See Galactooligosaccharides
Gouda cheese
characteristics of and uses for, 313t
FDA compositional standards for,
232 t
manufacturing process for, 284–285
microbial composition of starters for,
238 t
ripening periods of, general guidelines
for, 311t
salting in brine, 246
substitutes/analogs, 308
wax packaging for, 257
Gourmet pizzas, cheeses for, 480
Grade A Pasteurized Milk Ordinance, 9
Grade A raw milk, 128
Grains
heart health and consumption of, 407
percentage of contribution of fat, in U.S.
food supply from 2001 to 2005,
405 t
Gram-negative bacteria, cheese spoilage
and, 84, 85
Gram-positive organisms, cheese spoilage
and, 84–85
Granular and stirred curd cheese,
manufacturing outline for, 272
Granular/stirred curd, typical chemical
composition for, 269t
GRAS. See “Generally recognized as safe”
“Grassy” fl avor, of cows’ milk, 7
Grattepanche, F., 363, 364
Greek yogurt, 342–343
manufacturing process for, 450–451
shelf life of, 341
Growth factors, in milk, functionality of, 51
Gruyere cheese
FDA compositional standards for, 232t
manufacturing process for, 286
microbial composition of starters for,
238 t
Guar gum, in puddings, 458
Guernsey cows, fat content in milk from,
43
Guillian-Barré syndrome, 63