Index 583puddings and dessert mixes, 423–424
refrigerated and shelf-stable ready-to-eat
desserts/snacks, 455–469
Sherbet
dairy ingredients in, 430–431
defi ned, 430
typical composition of, 430t
Shipping procedures, prerequisite programs
and, 379
Short chain saturated fatty acids, role of, in
human health, 409
Shortening, percentage of contribution of
fat, in U.S. food supply from 2001 to
2005, 405t
Short fatty acids, 36
Short pastry, milk fat ingredients in, 220t
SHR. See Spontaneously hypertensive rats
Shreddability, mozzarella cheese and,
280
Shrikhand, quark used in preparation of,
347
Shrink fi lms, packaging fi lms for cheese
and, 260
Shut-off valve, in-line standardization of
milk and cream and, 114
Sialic acid, in glycomacropeptide, 325
Silos
batch mixing in, 110
raw milk storage in, 105, 106
Silverson in-line mixer, 111
Sing, E. J., 364
Single-stage homogenization, 116
Sinkability, of milk powders, 150
Skim milk
addition of, to cheese, 233–234
concentration and, 119
condensed, 18–19
in cottage cheese, 343
electrical conductivity of, 45
in frozen desserts, 432–433
manufacture of, 168
mean composition of protein, fat, ash,
and lactose in, at various
concentration factors, 135t
separation of raw milk into, 11
typical composition of, 14t
Skim milk cheese, 306
Skim milk concentrates, membrane
technology and composition of, 135t
Skim milk outlet with regulator, in paring
disc separator, 112
Skim milk powder
in caramels, 512
in chocolate confectionery, 505–507
functional requirements of, in selected
applications, 155t
heat classifi cation of, 144t
manufacture of, 142
specifi cations for, 144t
Skim milk solids, proximate composition
of, 5t
Sliced process cheese, 302
Slice-on-slice process cheese, 302
Slit formation, open cheese texture of
biological origin and, 274
Slurrying cheese powders, 491
Smoking, cheese preservation by, 248
Smoothies, 422
SMP. See Skim milk powder
Snacks
cheese seasonings in, 488
usage levels of, 490t
dairy ingredients in, 485–486,
488–491
quality control for, 491
SNF. See Solids-not-fat
Soaked curd, typical chemical composition
for, 269t
Sodium
in milk, 40
nutritive and health attributes of, 412
Sodium alginate, in puddings, 458
Sodium aluminum phosphate, in process
cheese, 307t
Sodium bisulfate, in crackers, 481
Sodium caseinate gel, 173
Sodium caseinates, 166
in baked goods, 475
in frozen desserts, 434
in meat systems, 495
proposed plant for manufacture of, 167
solubility of, 171–172
surface active properties in, 174
Sodium chloride, in salty snacks, 488