Dairy Ingredients for Food Processing

Index 565

Lysine, 139, 401
Lysozyme
bioactivity of, 401t
in milk, 41
functionality of, 51

M
MacDonald, P. D. M., 75t
Magnesium
bone health and, 414
in milk, 40, 388
nutritive and health attributes of, 412
Maguire, H., 75t
Maillard browning reaction, 11, 120, 219
caramel in confectionery products and,
511
mozzarella cheese and, 280
UHT processed milk concentrates and,
138
Maillard reaction products, chocolate
processing and, 502
Makino, S.-I., 75t
Maltodextrins, in yogurt, 338
Manchego cheese, 231
Manganese
in milk, 41
nutritive and health attributes of, 412
Manufacture of selected dry milk products,
142
Manufacturing issues
for nutritional products with dairy
proteins, 529–530
examples of, 530–531
Manufacturing outlines and applications
for cheese applications in foods,
309–312, 313t, 315t
for cheese substitutes/analogs, 308–309
for cold-pack or club cheese, 306, 308
for natural cheeses, 267–269, 271–277,
279–299
for process cheese, 299–302, 304, 305t,
306
Maph organism, Johne’s disease and, 67
Margarine, percentage of contribution of
fat, in U.S. food supply from 2001 to
2005, 405t
Market milk, composition of, 123

Martinez, M. C., 76t

Marugg, J. D., 370

Mascarpone cheese

approximate composition of, 295t

manufacturing process for, 295

Mastitis, milk yield losses and, 44

Mastitis milk, 229

Material safety data sheets, 383

Mather, D. W., 360

McDonough, F. E., 79

McKenna, A. B., 172

McKinnon, C. H., 59

Meat

milk powders in, 154

percentage of contribution of fat, in U.S.

food supply from 2001 to 2005, 405t

Meat emulsions, multiple functionalities of,

138 t

Meat products, processed, dairy ingredients

in, 493, 495–496

Mechanical vapor recompression, 127

Mechanization in the cheese industry,

254–257

cheddaring, draining, and salting, 256

coagulation, cutting, and cooking the

curd, 254–255

curd-whey separation, 255–256

post hoop curd handling, 256–257

Medical nutrition products

for adults, 521–522

categories of, 527–528t

Meltability, of mozzarella cheese, 280

Melting point, for milk fat, 222

Membrane, defi ned, 134

Membrane fouling, in electrodialysis,

187–188

Membrane press fi lter, dry fractionation

and, 214

Membrane processing, milk concentration

and, 146

Membrane separation capacity, factors

related to, 119

Membrane systems, fractionated whey and,

27

Membrane technology

composition of different skim milk

concentrates of, 135t