580 Index
Reid, T. M. S., 75t
Renal disease, dialysis, medical nutritional
products for, 527t
Renal disease, pre-dialysis, medical
nutritional products for, 527t
Rennet, 227, 318
cheese and use of, 181
cream cheese process and, 294
handling and use of, in cheese plant, 242
quark manufacture and, 346
Rennet casein, 164
hydration and, 171
manufacture process for, 164
viscosity and gelation of, 172
Rennet coagulation, cheese production and,
240–241
Rennet-induced coagulation, casein and,
165
Restricted-melt cheese, in bakery products,
479
Retort processing, of adult nutrition
products, 523
Reverse osmosis
concentrated fl uid milk products and, 123
concentrated milk and, 134, 135, 136,
137, 138
concentrated milk in baking industry and,
139
dairy plants and, 118, 118
Re-work, process cheese and, 306
Rheological properties, of milk, 46
Rheomorphic quality, caseins and, 162
Rhizomucor preparations, microbial
proteinase preparations derived from,
322
Rhizopuspepsin, 322
Ribofl avin, in milk, 41t, 388
Rice, polished, comparative nutritional
measures of, 400t
Rice-based desserts, 466–467
batch process procedure for, 467
cooking characteristics of rice, 466
selection of rice in, 466
UHT process procedure for, 467
Rice pudding
aseptically processed, suggested
formulation of, 466t
long-life, manufacturing of, 468
manufacturing of, 458
Ricotta cheese, 290
acid coagulation and, 242–243
approximate composition of, 295t
characteristics of and uses for, 24,
294–295, 313t
manufacturing process for, 295–296
part-skim, nutrient content of 100 g of,
used as ingredients, 398t
per capita consumption, U.S.
(2005–2008), 32t
production of, in U.S., 276
typical composition of, 23t
whole milk, nutrient content of 100 g of,
used as ingredients, 398t
Rind treatments, for cheeses, 248
Rinse water, raw milk and bacterial growth
in, 60
Ripened hard cheese, packaging for, 259
Ripened natural cheese, production of, 24
Ripening
of cheddar cheese, 271
of cheese, 249
preparing cheese for, 248–249
Ripening aids, manufacture of natural
cheeses and, 268
Ripening conditions
control of, 250–251
acidity/pH, 251
fat content, 251
humidity, 251
moisture, 250–251
salt concentration, 251
temperature, 251
Riscottone cheese, approximate composition
of, 295t
Rising fi lm evaporators, 127
RL-B18242, 365
RO. See Reverse osmosis
Robinson, R. K., 70, 87, 227, 358
Rocourt, J., 75t
Roller-dried milks, solubility and scorched
index requirements for, 425
Roller-dried whole milk powder, for
chocolate production, advantages/
disadvantages, 506