Index 571Multi-strain starters, 239–240
MVR. See Mechanical vapor recompression
Mycobacterium avium subsp.
paratuberculosis, 61t
pasteurized milk safety and, 67
Mycobacterium bovis, 61t
cheese and, 84
raw milk and, 63
Mycobacterium bovix, udder interior and, 60
Mycobacterium tuberculosis, 61t
Myristic acid, 36
N
Nacho fl avorings, 489t
Nanofi ltration, 189, 190
concentrated fl uid milk products and, 123
concentrated milk and, 134, 135, 136, 137
dairy plants and, 118, 118
reduction of minerals in whey, partially
or fully demineralized by, 188t
of whey-based ingredients, 183–184
Nanoparticles, protein, 529
National Conference on Interstate Milk
Shipments, 377
National Environmental Policy Act, 383
Native starch, in puddings and custards,
457–459
Natural cheese(s), 304
categories of, 226
classifi cation of, 226–227
FDA compositional standards for, 232t
growth in industry, 32
manufacturing outline for, 267–269,
271–277, 279–299
milk constituents and ingredients in, 231
normal fl avor variations in, 25
nutrient content of 100 g of, used as
ingredients, 395
NCIMS. See National Conference on
Interstate Milk Shipments
Near infrared (NIR) absorption technique,
219
Neilson, V. H., 358
Neonatal intensive care unit (NICU)
products, 520
Neotame, in yogurt, 338
NEPA. See National Environmental
Policy Act
Netherlands Dairy Research Institute, 202
Neufchatel cheese, 25, 306, 348
approximate chemical composition of,
291 t
manufacturing process for, 293
microbial composition of starters for,
238 t
per capita consumption, U.S.
(2005–2008), 32t
typical composition of, 23t
Neutralization, of anhydrous milk fat, 213
New ingredients approval process, 381,
382 , 383–385
NF. See Nanofi ltration
NFDM. See Nonfat dry milk
NFS. See Nonfat solids
Niacin, 41t, 413
nisA, 371
Nisaplin, 371
nisB, 371
nisC, 371
Nisin, 370–371
Nisin synthesis, genes associated with, 371
nisT, 371
NIZO 4/25, 366, 367
No-bake cheesecakes, 424
Non-dairy creamers, formulations and
manufacturing process for, 423
Non-dairy products, milk products in, 154
Nonfat condensed milk, 19
Nonfat dry milk, 20–21, 421
in baked goods, 475
in bread and biscuits, 480
in dry mixes, 424–425
fl ow sheet diagram for, 16
in formulations for white, yellow, and
pound cakes, 483t
Grade A, PMO standards for, 378t
heat classifi cation of, 133t
low-heat, addition of, to cheese, 234
manufacture of, 21–22
in meat products, 495–496
nutrient of 100 g of, 393t
sterilization of milk products and, 133
sweetened condensed milk manufacture
and, 132
typical composition of, 20t
uses of, 31