Dairy Ingredients for Food Processing

566 Index

in dairy plants, 118 , 118–119
fractionated whey products and, 28
new concentrated fl uid milk as result of
using combinations of, 138
novel ingredients development and, 4
Men, osteoporosis and, 415
Meringues, whey protein concentrates in,
476
Mesophilic cultures
attributes of, in cheese making, 236t
sour cream and, 353
Mesophilic microorganisms, in milk
fermentation, 335, 336t
Metabolic disorders formulas, for infants,
520
Metchnikoff, É., 335, 337
Methicillin resistance, raw milk and, 64
Methionine, 323, 400
Methods for Quality Assessment of UHT
Milks, 133
Metzger, L. E., 227, 302
MF. See Microfi ltration
Micellar casein, 30, 166
heat stability of, 174
hydrolyzed, 320
solubility/hydration of, 171
viscosity and gelation of, 172–173
Microbial aspects of dairy ingredients,
overview, 59
Microbial enzymes, 317
Microbial lipases, derivation of, 323
Microbial metabolities
bacteriocins in, 370
bioactive peptides and nutraceuticals,
371–372
bio-fl avorings, 366–367
bio-thickeners, 365–366
intense dairy fl avors and fl avor blocks,
367–368
purifi ed bacteriocin in, 370–371
purifi ed bio-fl avorings, 368–369
Microbial spoilage, in sweetened condensed
milk, 132
Microbial transformation, in dairy plants,
111–112

Microbiological aspects of dairy

ingredients, 59–92

butter, 69–71

buttermilk, 71–72

cheese, 72–85

concentrated milk, 87–89

cream, 68–69

dried milk powders, 89–91

ice cream, 91–92

pasteurized milk, 66–68

pathogenic microorganisms associated

with milk and dairy products, 61t

probiotic cultures, 86–87

raw milk, 59–60

raw milk safety, 60, 62–66

yogurt, 85–86

Microencapsulation, of probiotic organisms,

529

Microfi ltration

concentrated fl uid milk products and, 123

concentrated milk and, 134, 135, 136

dairy plants and, 118, 118

isolation of whey protein by, 191

of whey-based ingredients, 184–185

Microfl ora, of milk fermentation, 335–336,

336 t

MicroGARD, 369

Micro-nutrients, in milk, 40–41

Middle-melting fraction, butter and, 17

Middle-melting glycerides, milk fat and,

478

Milk

cheese making and, quality and selection

of, 227–231, 233

cheese technology and treatment/

standardization of, 233

cheese varieties and heat treatment of,

234–233

chemical composition of, 387–388

chemical properties of, 35–42

carbohydrates, 40

casein proteins, 37–38

constituents of milk, 35–36

lactoperoxidase, 41

lipoprotein lipase, 42

lysozyme, 41

Membrane technology (continued)