582 Index
Seal integrity tests, cheese packaging and,
263
Seal leaks, cheese packaging and,
262–263
Second standardization and stabilization,
evaporated milk and, 129
Sediment, raw milk and, 9
Sedimentation, calculating, concentrated
milk and, 134
Sediment tests, raw milk storage and, 105
Seitz, E. W., 367, 368
Select Milk Producers, 138
Semi-hard cheese, 227
Semi-soft, ripened cheeses, approximate
chemical composition of, 288t
Semi-soft cheese, wax packaging for, 258
Semi-soft part-skim cheese, 306
Semi-soft ripened cheese group
brick cheese, 288–289
muenster cheese, 289
Separating section, of continuous butter
making machine, 204, 204
Separation
in dairy plants, 111
functional milk protein preparation via,
55
lactose and, 195–196
milk processing and, 11
Separators, 112, 233
Serratia marcescens HY, bovine colostrum
with antibodies against, 499
Serum proteins, 37, 402
Settable desserts, suggested formulation for,
465 t
Shaft seal, in centrifugal pump, 107
Shah, N. P., 22
Sharp, J. C., 76t
Sharpness or bite fl avor block, 367
Sheep, cheese varieties and milk from,
230
Sheep milk
chemical composition of, 36t
color of, 6
composition of, used for consumption in
various world regions, 388t
micelle sizes of, 38
Sheep milk cheeses, 231
Shelf life
butter and anhydrous milk in baked
goods and, 478
of buttermilk, 350
of caramels, 511
of cheese, packaging and, 261–262
of cottage cheese, 345
sorbates and, 291
of cream cheese, 349
of cultured buttermilk, 351
of dry mixes, 424
of ghee, 215
heat-treated yogurt and, 449
of milk, 14
of nonfat dry milk, 424
of quark, 347
of refrigerated and shelf-stable dairy
desserts, 469
of skim milk powder in chocolate
making, 506
of sour cream, 354
of sour cream dips, 454
of sweetened condensed milk, 19
of whole milk powder in chocolate
making, 506
of yogurt, 341, 452
Shelf-stable powdered products, 421–428
beverage mixes, 421–422
cheese powders, 424
cultured dairy foods, 442–455
dairy ingredients in dry mixes, 424–426
buttermilk powder, 425–426
caseinates, 426
dried cream, 425
lactose, 426
nonfat dry milk, 424–425
whey, 426
whole milk powder, 425
dry non-dairy coffee whitener/creamer,
422–423
fl uid dairy products: refrigerated and
shelf-stable, 439–442
frozen desserts, 428–439
processing of dry mixes, 426–428
blending, 426–427
packaging, 427–428
storage and conveying, 427