Index 577processing equipment in diary plant,
overview, 106–122
centrifugal operations, 112–113
centrifugal pumps, 106–107
concentration, 119–120
drum or roller drying, 121
drying, 120–121
fl uid transfer operations, 106
heat transfer operations, 108–109
homogenization, 116–118
membrane technology, 118–119
microbial transformation, 111–112
mixing operations, 109–111
positive displacement pumps, 107–108
separation, 111
spray drying, 121–122
thermal processing systems, 113–116
raw milk storage, 105–106
PRODIET F200/Lactium, 326t
Product functionality
expression of, 529
growing trend in, 375
Product identity, 375
Prolactin, in milk, 41
Proline, whey proteins low in, 55
Propeller agitator, milk silo with, 106
Propionibacterium fermentation liquids,
activity of, 369
Propionibacterium freudenreichii subsp.
shermanii, 236, 274, 364
Proteases, 317, 319, 329
Protective cultures, 363–365
“Protective Cultures” (Danisco), 364
Proteinases, 319
Protein composition, in bovine milk, 37t
Protein content
in concentrated fl uid milk, 138
incorporating into specifi cations for milk
powders, 143
raw milk storage and, 105
Protein crisps, 525
Protein effi ciency ratio, 194
Protein fouling, 530
Protein modifi cation, 318–323
fl avor production resulting from
hydrolysis, 322–323
improvement in functional properties,
319–322
Protein nanoparticles, 529
Proteins
amphipathic nature of, 320
bar hardening and, 525
effects related to enzymatic hydrolysis of,
319
enzymatic hydrolysis of, factors related
to, 318
expressing quality of, 389
food, comparative nutritional measures of
quality of, 400t
food applications with, 54–55
functional properties of, 318
major, their fractions and polypeptides of
cow’s milk, 400t
in milk, 37, 388
in sports/performance nutrition, 524
surface active, 320–321
Protein shakes and powders, 528t
Proteolysis
bitter taste of quark and, 347
of casein and whey proteins, 324
Proteolytic activity, functional properties of
mozzarella cheese and, 280
Proteolytic enzymes, 318
Proteose-peptone 3, in whey protein, 182
Proteose-peptone 5, in whey protein, 182
Proteose peptones, 39
Proteus vulgaris, bovine colostrum with
antibodies against, 499
Prototheca spp., 61t
Provolone cheese
approximate composition of, 277t
characteristics of and uses for, 313t
microbial composition of starters for, 238t
per capita consumption, U.S.
(2005–2008), 32t
production of, in U.S., 276
ripening periods of, general guidelines
for, 311t
salting in brine, 246
substitutes/analogs, 308
Pseudomonas aeruginosa, 61t, 499
Pseudomonas spp., raw milk and, 65
Pucci, M. J., 365, 370
Puddings, 423–424
aseptic, smooth, manufacturing outline
for, 461