584 Index
Sodium hexametaphosphate, in process
cheese, 307t
Soft butter oil, 54
Soft cheese, packaging for, 259–260
Soft frozen yogurt, 342
Soft-ripened cheeses, 282
approximate chemical composition of,
283 t
Soft-serve frozen yogurt, dairy ingredient
composition of, 430t
Soft-serve ice cream, 429
Soft-serve machines, 428
Solid fat content of milk fat, measuring,
222
Solid fat indices, of bakery fats, 478t
Solids-not-fat, 125
Solubility
functional properties and, 320
of milk powders, 150–151
of whey protein concentrates, 192–193
Solubility/hydration
of casein, 171
of caseinate, 171–172
of micellar casein, 171
of milk protein concentrates, 172
Soluble-nitrogen content, base consumption
and, 319
Somatic cell count, 8, 133
Somatic cell counts, raw milk storage and,
105
SOPs. See Standard operating procedures
Sorbates, cottage cheese shelf life and, 291
Soups and sauces, multiple functionalities
of, 138t
Sour cream, 23, 351–354, 452–455
artifi cial or fi lled, 454
characteristics of, 352
composition of, 452
defi ned, 351
dips, 454
formulation of, 352–353
half and half, 454
long-life, 454
manufacture of, 352 , 353
manufacturing process for, 452, 453 , 454
nutrient content of 100g of, used as
ingredients, 394t
overcoming phage-related failures in
manufacture of, 358
physicochemical changes during, 353
quality issues and their remedies in
manufacture of, 445t
quality of, 353–354
in salad dressing, 455
shelf life of, 354
typical formulation of, 442t
uses of, 354
Sour cream dip, manufacture of, 453
Sour cream-onion, for potato base snacks,
489 t
Southwood Working Party (UK), 67
Souza, M. J., 227
Soy, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t
Soy protein, comparative nutritional
measures of, 400t
Soy protein infant formulas, 519
Spahr, U., 78, 84
SPC. See Standard plate count
Specialized milk powders, 155–157
Species, milk safety, composition, quality
factors and, 43
Specifi c gravity, of milk, 48–49
Specifi c heat, of milk, 47
Specifi c lipases, 323
Sphingolipids, 410
in milk, functionality of, 52
Spiral-wound UF membrane unit, 184
Sponge-and-dough process, nonfat dry milk
and, 481
Spontaneously hypertensive rats,
beta-lactosin B administered to,
326
Sports nutrition, 524–525
Spray-dried cream, typical composition of,
20 t
Spray-dried milk
heat treatment for, 424
solubility and scorched index
requirements for, 425
Spray-dried skim milk powder, in chocolate
confectionery, 506
Spray dryers, 146–148, 147 , 169