Dairy Ingredients for Food Processing

578 Index

fat-free and low-fat, typical formulation
of, 463t
fl an type, 464–465
major classifi cations of, 456
no-suger-added, formulation for, 463t
refrigerated dairy, formulation for 1,000
pound batch of, 460t
refrigerated milk-based, typical
composition of, 459t
starch-based milk, sterilized
and aseptically packaged, 460,
462
types of, 455
PUFAs. See Polyunsaturated fatty acids
Pump and variegate nozzle, fl avoring for
frozen desserts and, 438
Pump casing, in centrifugal pump, 107
Pure, defi ned single-strain starters, 239
“Pure” naturally spreadable creamery butter,
207
Purifi ed bacteriocins, 370–371
PVDC. See Polyvinylidene chloride
Pyridoxine, in milk, 41t

Q
Quality control
for cheese and dairy sauces, 493
for snacks, 491
for yogurt, 452
Quark, 346–347
bitter taste of, 347
defi ned, 346
formulation of, 346
manufacture of, 346–347
shelf life of, 347
use of, 347
Quark/quarg cheese, 290
approximate chemical composition of,
291 t
manufacturing process for, 293
Quark separator, 347
Queso blanco cheese, 290
approximate composition of, 295t
characteristics of, 299
fl ow chart for manufacture of, 296
manufacturing process for, 299

R

Ranch-style corn-based snacks, 489t

Rancid fl avor, of sour cream, 354

Random amplifi ed polymorphic DNA

(RAPD), 59

Raw milk

cheese production and quality of, 72

drinking, dangers of, 6060

Grade A, PMO standards for, 378t

microbiological aspects of, 59–60

factors related to actual microfl ora in,

59

milk contact surfaces and rinse water,

60

udder exterior, 60

udder interior, 60

pathogenic microorganisms associated

with, 61t

Brucella abortus, 62

Brucella melitensis, 62

Campylobacter jejuni, 62–63

Coxiella burnetii, 62

Escherichia coli, 62

Helicobacter pylori, 63

Listeria monocytogenes, 63

Mycobacterium bovis, 63

Salmonellis spp., 63–64

Staphylococcus aureus, 64

Yersinia enterocolitica, 64

pathogens in cheeses and, 74

pooled, gross composition of, 5

removing extraneous particles from, 233

salmonella, cheese-making and, 78–79

spoilage of, 64–66

carbon dioxide and, 65

lactoperoxidase and, 65

thermization and, 65

storage of, 105–106

Raw milk quality specifi cations, 8–9

antibiotics and other drugs, 9

appearance, 9

coliform bacteria count, 8

fat and milk-solids-not-fat, 9

fl avor, 9

laboratory pasteurized count, 8

preliminary incubation count, 8

sediment, 9

Puddings (continued)