Index 585Spray drying, 121–122
for chocolate manufacture, 506
dry sweet whey and, 28
nonfat dry milk and, 21
Spray drying unit, 122
Spreadable butter, 206–208
“Spreadable fats,” EC sales descriptions of,
200 t
Spreads technology, 208–210
SSHE. See Scraped-surface heat exchanger
St. Ivel Gold Extra Light plus Omega 3,
209
St. Paulin cheese, microbial composition of
starters for, 238t
Stabilizers
live functional cultures and, 358
in yogurt, 338, 447
Stainless steel pump block, in homogenizer,
117
Stainless steel shroud and sound insulation,
in centrifugal pump, 107
Standardization
of dairy streams, 142–143
milk composition and, 44
milk processing and, 11
sweetened condensed milk and,
130–131
Standard Methods for the Examination of
Dairy Products, 133
Standard operating procedures, logical,
prerequisite programs and, 379
Standard plate count, 8, 133
Standards of identity, 376t
resources for in U.S., 376t
Staphylococcal poisoning
cheese, dairy products and, 81–82
dried milk powders and, 90
Staphylococcus aureus
beta-Ig and bacteriostatic action against,
327
bovine colostrum with antibodies against,
499
dried milk powders and, 90
dry salting curd and, 247
in milk and dairy products, 81–82
raw milk and, 64
udder interior and, 60
Staphylococcus epidermidis, bovine
colostrum with antibodies against, 499
Starter cultures
for cottage cheese, 344
for cultured buttermilk, 350
functions of, 236
microbial composition of, in manufacture
of major cheese varieties, 238t
for milk fermentation, 335, 336t
for sour cream, 352–353, 354
for yogurt, 338
Starter distillates, purifi ed bio-fl avorings
and, 368
Starters
cheese technology and, 235–238
genetically engineered, 240
manufacture of natural cheeses and, 268
mixed defi ned, 239
multi-strain, 239–240
pure, defi ned single-strain, 239
thermophilic, 240
Stearic acid, 36
Sterilization, evaporated milk and,
129–130
Sterilized and aseptically packaged
starch-based pudding, 460, 461t, 462
Steroids, in milk, 41
Stevia products, 457
Stilton cheese
approximate chemical composition of,
286 t
microbial composition of starters for,
238 t
Stirred style yogurt, 449
Storage
of butter, 221, 478–479
of chocolate crumb, 503
of dry mixes, 427
milk processing and, 12
oxidation and, 263
of raw milk, 105–106
Storage stability, of milk powders, 153
Storage tanks, bulk milk and, 11
Strained yogurt, 343
Strawberry mousse, manufacture of, 466
Streptococcus agalactiae, udder interior
and, 60