Index 575pH
cheese ripening and, 251
of milk, 49
clotting time and, 242
Phase inversion of cream, for anhydrous
milk fat production, 211, 212
Phenol, 323
Phenyl-acetate, 324
Phenylethanol, 324
Phenyl-ketonuria, 325
Phenyl lactate, 324
Phosphatases
in bovine milk, 42
in milk, 41
Phosphate esters, in milk, 40
Phosphate groups, caseins and, 162
Phosphatides, in milk, 37
Phospholipids
in buttermilk, 350
in milk, 36
role of, in human health, 410
Phosphopeptides, 497
Phosphorus
bone health and, 414, 415
in milk, in American diet, 388
Photo-oxidation, spontaneous auto-
oxidation vs., 263
Phsopholipids, in milk, 37
Physical structure, of milk, 45
Physiological functionality, dairy-derived
ingredients and, 525–526, 528
Phytosterol-enriched milk powder, 157
Pie fi llings, 423
Pinheiro, A. J., 363
Pinholes, small, open cheese texture of
biological origin and, 274
Piquant fl avor block, 367
Pistons, in homogenizer, 117
Pizza cheese(s), 479–480
manufacturing outline for, 277
mozzarella, 279
proximate composition of analogs, 310t
Pizza cheese substitutes, some formulations
for, 309t
PKU. See Phenyl-ketonuria
Plain yogurt, manufacturing procedure for,
449, 450
Plant lipases, derivation of, 323
Plaques, 406
Plasmin
cheese ripening and, 249
in milk, 41, 42
functionality of, 51
Plasminogen, in milk, 42
Plastic cream
composition of, 15
in frozen desserts, 432
typical composition of, 14t
Plasticizing, of anhydrous milk fat products,
214
Plate evaporators, 126, 127
Plate heat exchanger, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Plug, 272
PMO. See Pasteurized Milk Ordinance
Polio virus, 61t
Polishing, of anhydrous milk fat, 213
Polyglycerol polyricinoleate, in chocolate
products, 502
Polymeric microfi ltration membranes, whey
ingredients and, 179
Polypeptides, in whey protein, 182
Polyphosphates, in puddings, 458–459
Polysaccharides, in prebiotics, 417
Polyunsaturated fatty acids
in bovine milk fat, 408t
in diabetic market products, 522
in milk, 44
role of, in human health, 409
Polyvinylidene chloride, fi lm packaging for
cheese and, 259, 260
Port du Salut cheese
characteristics of and uses for, 313t
microbial composition of starters for,
238 t
Positive displacement pumps, 106, 107–
108, 146
Positive lobe pumps, 107–108
Post hoop curd handling, 256–257
Potassium
blood pressure regulation and, 415
in milk, 40
nutritive and health attributes of, 412