562 Index
Isoelectric precipitation of casein, cheese
production and, 242–243
Isolation, of whey proteins, 183
Italian cheese(s), 227
approximate composition of, 277t
manufacturing outline for, 276–277,
279–282
microbial composition of starters for,
238 t
varieties of, 32, 276
per capita consumption, U.S.
(2005–2008), 32t
Itsaranuwat. P., 87
IUPAC. See International Union of Pure
and Applied Chemistry
J
Jacketed vats, caseinate manufacture and,
167
Jackson, E. B., 501
Jacquet, C., 75t
Jalava, K., 84
Jell-o No Bake, 424
Jensen, A., 75t
Jersey cows, fat content in milk from, 43
Johne’s disease, Maph organism and, 67
Johnson, A. H., 422
K
Kapoor, R., 227, 302
Karish cheese, 360
κ-casein, 38, 161, 162, 162t, 163, 165, 400,
402
Kefi r, milk fermentation and, 112
Kettle/batch process (hot pack), for
refrigerated ready-to-eat pudding using
starches, 459–460
Kilara, A., 27, 187, 372
Klebsiella pneumoniae, 61t, 499
Kokumi sensation, 367
Kosher-grade gelatin, 358
Kunka, B. S., 365, 370
L
L. casei, documented benefi ts of, 417t
L. helveticus R0052+L. rhamnosus R0011,
documented benefi ts of, 417t
L. johnsonii, documented benefi ts of, 417t
L. plantarum 299v, documented benefi ts of,
417 t
L. reuteri RC14+L. rhamnosus R0011,
documented benefi ts of, 417t
L. reuteri SD2112, documented benefi ts of,
417 t
L. salivarius UCC118, documented benefi ts
of, 417t
LAB. See Lactic acid bacteria
Laboratory pasteurized count, 8
Lactase, 411
Lactate dehydrogenase, in milk, 41
Lactation stage, milk safety, composition,
quality factors and, 44
Lactibacillus helveticus, 335
Lactic acid, 196
Lactic acid bacteria
cheese safety and, 73
cheese spoilage and, 85
fermentation and, 111
groups of EPS produced by, 359
Lactic acid polymers, 473
Lactic acid producers, for cultured
buttermilk, 350
Lactitol, 49, 50, 196
Lactium, 526
Lactkinins, 371
Lactobacillus
probiotic species and, 362
in probiotic yogurts, 338
Lactobacillus acidophilus, 87, 417t
Lactobacillus delbrueckii subsp. bulgaricus,
240, 335, 336t, 337, 338, 340, 341,
359, 360, 416, 443, 447t
Lactobacillus delbrueckii subsp. helveticus,
240
Lactobacillus delbrueckii subsp. lactis, 240
Lactobacillus helveticus, 367
Lactobacillus paracasei, as protective
culture, 364
Lactobacillus plantarum, as protective
culture, 364
Lactobacillus reuteri strains, intense dairy
fl avors and, 368
Lactobacillus rhamnosus, as protective
culture, 364
Lactobacillus sakei, as protective culture,
364