Index 579somatic cell count, 8
standard plate count, 8
temperature, 9
titratable acidity, 8–9
water additions, 9
Reaction fl avor compounds, butter and,
477
Ready-to-eat (RTE) foods, pathogen control
program for, 377
Ready-to-feed infant formulas, 520
Recall and traceability procedures,
prerequisite programs and, 379
Reciprocating pumps, 107
Recombined dairy products, 153–154, 154
milk fat ingredients in, 220t
wide use of, 215
Recombined evaporated and sweetened
condensed milk, 132–133
Reconstitutability
of milk powders
dispersibility, 150
sinkability, 150
wettability, 149–150
white fl ecks, 150
Reconstituted dairy products, 153–154
Red Sindhi cows, saturated fatty acids in
milk from, 43
Reduced fat 2% milk, distribution of amino
acids in, as compared to recommended
daily allowance for adults, 399t
Reduced-fat mozzarella cheese, 277
Reduced lactose products, in frozen
desserts, 434–435
Reduced lactose whey, 29
Reduced minerals whey, 29
Reference methods, 216t, 219
Refi ning
of anhydrous milk fat, 213
in chocolate processing, 502
Refractivity, of milk, 47–48
Refrigerated and shelf-stable dairy desserts,
455–469
aerated dessert/mousse, 465–466
fl an type pudding, 464–465
ingredients in, 456–457
kettle/batch process (hot pack),
459–460
layered pudding for parfait confi guration,
464
low-fat and nonfat puddings, 463
market for, 455
native and modifi ed starch in, 457–459
no-sugar-added and high-protein, low-
carbohydrate pudding, 463
puddings and dairy desserts, 455
pudding with particulates, 466–467
batch process procedure, 467
cooking characteristics of rice, 466
selection of rice, 466
quality control essentials, 467–469
ready-to-eat pudding using starches, 459
sterilized and aseptically packaged
starch-based milk pudding, 460,
461 , 462
UHT process procedure, 467
vegetable fat pudding, 462
Refrigeration, in dairy plants, 109
Regenerative cooling sections, in
pasteurizer plant, 115
Regenerative preheating, in pasteurization,
115
Regenerative preheating sections, in
pasteurizer plant, 115
Reggiano cheese, manufacturing outline for,
281–282
Regulatory aspects of dairy-based
ingredients, 375–385
concluding remarks, 385
current good manufacturing practices,
375–377
dairy hazard analysis and critical control
points, 377
food additives and “generally recognized
as safe,” 379–381
HACCP implementation, 379
new ingredient approval process, 381,
383–385
overview, 375
Pasteurized Milk Ordinance, 377, 378t
product identity, nutritional labeling,
allergen declaration, 375
resources for key provisions of, 376t
Rehydration, of milk protein concentrates,
172