Dairy Ingredients for Food Processing

Index 581

Roller dryers, 146
classifi cation of, 121
trough-fed, 121
Roller drying, 21, 121
Roller method, sliced process cheese and,
302
Rolls, dough composition for some types
of, 482t
Romano cheese, 231
approximate composition of, 277t
in bakery products, 479
characteristics of and uses for, 313t
enzyme-modifi ed cheese and, 331
manufacturing process for, 282
microbial composition of starters for, 238t
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t
salting in brine, 246
in salty snacks, 488
tomato sauce with, made with/without
Dariteen-310, 331t
Roquefort cheese, 231
approximate chemical composition of,
286 t
characteristics of, 287
microbial composition of starters for,
238 t
Rotary pumps, 107
Rota Therm continuous cooker, 301
Rotaviruses, 61t
Rowe, M. T., 59
Roy, D., 363
Ru4, 366
Ruehe, H. A., 368
Rugelach, 349
Ryser, E. T., 75t, 76t

S
Saccharin, in yogurt, 338
Safety of milk. See Milk, safety,
composition and quality factors for
Salad dressing, sour cream in, 455
Salad dressings
dairy-based, 493
yogurt-based, 342, 449

Salad oils, percentage of contribution of fat,

in U.S. food supply from 2001 to

2005, 405t

Salmonella outbreaks, cheese-associated,

78–79

Salmonella spp., 61t

pasteurized milk safety and, 67

raw milk and, 63–64

udder interior and, 60

Salmonella typhimurium, bovine colostrum

with antibodies against, 499

Salmonellosis, dried milk powders and, 90

Salometer (salimeter or salinometer), 247

Salt

in milk, 40

functionality of, 51

reducing intake of, 407

Salt concentration, cheese ripening and, 251

Salted butter, reference method for, 216t

Salting cheese, 256

Salting the curd, 245–246

Salt in moisture (S/M) content of cheese,

calculating, 251

Samso cheese, microbial composition of

starters for, 238t

Sandesh, 345, 346

Sanitation

good manufacturing practices and,

376–377

microfl ora in raw milk and, 59

prerequisite programs and, 379

written procedures for, 377

Saturated fat, limiting, heart health and, 407

Saturated fatty acids, in bovine milk fat,

408 t

Sauces, milk powders in, 154

Sausage manufacture, lactose in, 495

Scalding, cheese safety and, 73

Scavia, G., 76t

SCC. See Somatic cell count

Schafroth, K., 84

SCM. See Sweetened condensed milk

Scraped-surface heat exchanger, 208, 460

SD culture, 361

SD806, 366

Seafood processing, milk protein and

processing of, 496