586 Index
Streptococcus faecalis, bovine colostrum
with antibodies against, 499
Streptococcus pyogenes, 61t
bovine colostrum with antibodies against,
499
Streptococcus Thermophilus, 240, 335, 337,
338, 340, 341, 359, 416, 443, 447t
Streptococcus viridians, bovine colostrum
with antibodies against, 499
Streptococcus zooepidermicus, 61t
Stretchability
of mozzarella cheese, 280
pizza cheese and, 311
Stretching machines, for mozzarella cheese,
279
String cheese, 311
Stroke, 387, 405, 406, 497
Structured lipids, 210
Substrates, 317
Succinic acid, intense dairy fl avors and, 368
Sucralose, in yogurt, 338
Sucrose, in caramel, 511
Sucrose crystals
crumb chocolate and, 504, 505
in milk powder chocolate, 507, 507
Suction line, in centrifugal pump, 107
Sugar, percentage of contribution of fat, in
U.S. food supply from 2001 to 2005,
405 t
Sugar confectionery
dairy ingredients in, 510–513
aerated confectionery, 512–513
caramel and toffee, 511–512
Sugar cookies, suggested formulations for,
484 t
Summer butter, solid fat content vs.
temperature curves for, 207
Sung, N., 84
Superoxidase dismutase, 42
Surface-ripened cheeses, 227, 249
Surface tension, of milk, 46
Surfactants, emulsifi cation facilitated by,
320
Sutherland, B. J., 245
Sweet acidophilus milk, 362
Sweet cream butter, 202
in baked goods, 477
bio-fl avorings and, 366
Sweetened condensed milk, 19–20, 87, 124
Codex standards for, 126t
defects in
chemical defects, 132
microbial spoilage, 132
international standards for, 125
in lime pie fi lling, 485
manufacture of, 19–20, 88–89, 130–131
lactose seeding, 131
standardization, 130–131
multiple functionalities of, 138t
nutrient of 100 g of, 393t
proximate composition of, 126t
recombined, 132–133
Sweetened condensed skim milk,
concentration and, 119
Sweeteners, 357
natural high-intensity, 457
percentage of contribution of fat, in U.S.
food supply from 2001 to 2005, 405t
in yogurt, 338, 446–447
Sweet fresh cream, in frozen desserts, 431
Sweet whey, in caramels, 512
Sweet whey powder, typical composition
of, 188t
Swirls, adding to frozen desserts, 438
Swiss cheese
approximate chemical composition of,
284 t
in bakery products, 479
characteristics of and uses for, 313t
cutting, 243
differential permeability fi lms for
packaging of, 260
enzyme-modifi ed cheese and, 331
extensive gas evolution of, 260, 261
hooping and pressing curd and, 245
manufacturing process for, 285–286
microbial composition of starters for,
238 t
nutrient content of 100 g of, used as
ingredients, 395
per capita consumption, U.S.
(2005–2008), 32t
ripening periods of, general guidelines
for, 311t
salting in brine, 246
substitutes/analogs, 308