Dairy Ingredients for Food Processing

Index 569

homogenization, 146
instantization, 148
overview of, 142
preheating, 143–145
specifi cations for dry milk products, 144t
standardization of dairy streams, 142–143
Milk powder properties, 148–153
bulk density, 148–149
fl owability, 149
foaming and emulsifying properties,
152–153
gelling, 152
heat stability, 151–152
physical characteristics, 148
physical functionality of powders, 150
reconstitutability, 149–150
dispersibility, 150
sinkability, 150
wettability, 149–150
white fl ecks, 150
solubility, 150–151
storage stability, 153
viscosity, 152
Milk powders
applications of, 153–154
road map for, 153
specialized
milk powders for chocolate
manufacture, 155–156
milk powders with health-promoting
functional ingredients, 156–157
uses and roles for, 141
Milk processing
basic steps in, 9
bulk milk handling and storage, 9–11
cooling, packaging, and storage, 12
heat treatment, 11–12
homogenization, 12
journey from farm to market, 10
separation, 11
standardization, 11
Milk protein concentrate powders, 146
manufacture of, 142
Milk protein concentrates, 30, 168–170
defi ned, 168
heat stability of, 175
manufacture of, 168–169, 169

process outlines for, 27

in puddings, 456

solubility/hydration of, 172

typical composition of, 170, 170t

viscosity and gelation of, 173–174

Milk protein hydrolysate, 55

Milk protein intolerance, in infants,

addressing, 519

Milk proteins, 389–390

bioactivity of, 401t

comparative nutritional measures of, 400t

functional properties of, 320

in processed meats, 495–496

Milk retentate, 143

Milkshake base, dairy ingredient

composition of, 430t

Milkshakes, 429

formulation of, 430

typical composition of, 430t

Milk solids, proximate composition of, 5, 5t

Milk-solids-not-fat, 35, 119, 125, 387

in cultured buttermilk, 350

distribution of amino acids in, as

compared to recommended daily

allowance for adults, 399t

in frozen desserts, 432, 433

raw milk and, 9

Milk storage silos

cleaning, 106

with propeller agitator, 106

Milled curd, dry salting, 246–247

Milling

in cheddar cheese process, 269

of mozzarella cheese, 279

Milo, 422

Mineral modifi cation, functional milk

protein preparation via, 55

Minerals

in cow’s milk, 412t

fat globule membrane in milk and, 36

in milk, 40

concentration of, 6

functionality of, 51

nutritive and health attributes of,

411–412

Minifi e, B. W., 501

Mixed defi ned strain cultures, 239