576 Index
Potassium caseinate, 166
Potato chips, dairy-derived ingredients in,
485–486
Potter, D. E., 227
Poultry, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t
Poultry rolls, milk protein and processing
of, 496
Pound cakes, 482
nonfat dry milk in formulations for,
483 t
Poured bulk density, 149
Pourshafi e, M. R., 76t
Powdered dairy ingredients, in caramels,
512
PPs. See Prerequisite programs
Prebiotic carbohydrates, in adult nutrition
products, 522
Prebiotics, 417
probiotics supplemented with, 498
Pre-gastric esterase, enzyme-modifi ed
cheese and, 331
Pre-gastric esterases, 323
Pre-gelatinized modifi ed starches, 458
Preheating
evaporated milk and, 128
milk powder processing and, 143–145
Pre-hypertension, 406
Preliminary incubation (PI) count, 8
Premature infants, specialty formulas for,
515, 520
Prerequisite programs, effective, HACCP
implementation and, 379
Preservation, innovative technologies in,
357
Pressure gauge, in pasteurizer plant, 115
Preventative active nutrition, 531
Prion proteins, pasteurized milk safety and,
67–68
Prior sanctioned substance, 380
Probiotic bacterial strains, marketing of, by
leading dairy food manufacturers and
dairy starter suppliers, 362t
Probiotic cultures, 86–87, 361–363
health benefi ts with, 416–417, 417t
microbiological aspects of, 86–87
Probiotic milk powders, 156
Probiotic organisms
action of, 86–87
defi ned, 86
microencapsulation of, 529
Probiotics, 416
defi ned, 361, 497, 520
documented benefi ts of, 498t
health benefi ts of, 361–362
supplementation of, with prebiotics, 498
Probiotic yogurt, 338, 362
Probiotic yogurt bars, 343
Processed cheese, 226, 299–306
categories of, 299–300, 300t
changes in microstructure of, during
manufacture, 303
characteristics of, 24–25
chemistry of, 302, 304
defi ned, 299
effect of formulation parameters and
ingredients on, 304, 306
effect of formulation parameters on
functionality and quality of, 305t
effect of processing conditions on
functionality of, 308t
manufacture of, 300–302, 301
nutrient content of 100 g of, used as
ingredients, 396–397t
per capita consumption, U.S.
(2005–2008), 32t
processing conditions and effect on, 306
re-work and, 306
salient features of commonly used
emulsifying salts in, 307t
substitutes/analogs, 308
Processed cheese food and spreads, per
capita consumption, U.S.
(2005–2008), 32t
Processed cheese products, 72
Processed meat products, dairy ingredients
in, 493, 495–496
Processing
innovative technologies in, 357
milk safety, composition, quality factors
and, 44–45
Processing principles of dairy ingredients,
103–122
from farm to factory, 103–104
introduction, 103