570 Index
Mixing of milk, 44
Mixing operations, in dairy plants,
109–111
Mix preparation, for frozen desserts, 435
MNFS. See Moisture in nonfat solids
Modifi ed starch, in puddings and custards,
457–459
Moisture, cheese ripening and, 250–251
Moisture content, cheese fl avor and texture
and, 253
Moisture control, for cheeses, 252–253
Moisture in nonfat solids, calculating, 251
Mold contamination, of cheeses, 85
Molding machines, for mozzarella cheese,
279
Mold inhibitors, preparing cheese for
ripening and, 248
Mold-ripened cheeses, 227
Molds, cheese packaging and, 261
Monosaturated fatty acids, in bovine milk
fat, 408t
Mono-sodium orthophosphate, 128
Monounsaturated fatty acids, role of, in
human health, 409
Monterrey Jack cheese
approximate chemical composition of,
288 t
in bakery products, 479
characteristics of and uses for, 313t
fl ow chart for manufacturing of, 270
manufacture outline for, 271–272
microbial composition of starters for,
238 t
nutrient content of 100 g of, used as
ingredients, 395
production of, in U.S., 276
ripening periods of, general guidelines
for, 311t
Mootopia, 138
Motor, in centrifugal pump, 107
Motor shaft, in centrifugal pump, 107
Mousses, 423
layered, 455
manufacture of, 465–466
Mousse-type frozen yogurt, 342
Mouth feel
of butter, 477
of milk, 6
Mozzarella cheese, 32
approximate composition of, 277t
in bakery products, 479
characteristics of and uses for, 313t
functional properties of, 280
manufacturing outline for, 277, 278
manufacturing process for, 277, 279–280
microbial composition of starters for,
238 t
milk fats in, 218
part-skim, low-moisture, nutrient content
of 100 g of, used as ingredients, 395
per capita consumption, U.S.
(2005–2008), 32t
for pizza, 479–480
production of, in U.S., 276
ripening periods of, general guidelines
for, 311t
salting in brine, 246
substitutes/analogs, 308
supermarket sales of, 267
typical composition of, 23t
Mozzarella cheese analogues, rennet casein
in, 172
Mozzarella di buffalo cheese, 231
MPC powders. See Milk protein concentrate
powders
MPH. See Milk protein hydrolysate
MSDS. See Material safety data sheets
MSNF. See Milk-solids-not-fat
MSP. See Mono-sodium orthophosphate
Mucor miehei esterase, enzyme-modifi ed
cheese and, 331
Mucor protease, 319
Muenster cheese
approximate chemical composition of,
288 t
characteristics of and uses for, 313t
manufacturing process for, 289
microbial composition of starters for,
238 t
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t
Muffi ns
dairy ingredients in, 483
formulations for, 484t