588 Index
Trans-fatty acids, role of, in human health,
410
Transgalactosylated oligosaccharides, in
infant and toddler products, 519
Trappist cheese, microbial composition of
starters for, 238t
Triacylglycerols, 213
Tri-Blender, 110
Triblender, dry ingredients mixed in, 110
Triglycerides, 36, 406
Triple-effect evaporators, 120
Trisodium citrate (dihydrate), in process
cheese, 307t
Trisodium phosphate (dodecahydrate), in
process cheese, 307t
Trough-fed roller dryer, 121
Tube feeding, product refl ux issues and,
524
Tubular evaporators, 126
Tubular heat exchanger, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Turkey breast production, milk protein and
processing of, 496
TVT. See Thermal vapor recompression
Type 2 diabetes, dairy food consumption
and control of, 414
U
Udder exterior, raw milk and pathogens on,
60
Udder interior, raw milk and pathogens in,
60
UF. See Ultrafi ltration
UHT processed milk concentrates, 137–138
UHT process procedure, for rice-based
desserts, 467
UK Institute of Food Science and
Technology, 72
Ultrafi ltered milk, feta cheese made from,
283
Ultrafi ltration
concentrated fl uid milk products and, 123
concentrated milk and, 134, 135, 136,
137
concentrated milks in baking industry
and, 139
dairy plants and, 118, 118
fractionated whey and, 27
fractionated whey products and, 29
milk protein concentrates and, 168
of quark, 347
of skim milk, 168
of whey-based ingredients, 183
whey products and technological
advances in, 179
whey protein concentrates and, 30
whey protein concentrates produced by,
190
whey protein isolates in chocolate
confectionery and, 508
Ultra-high-temperature milk, 11, 141
Ultra-high-temperature-short-time treatment
adult nutrition products and, 523
product quality and, 530
Ultra-high-temperature yogurt, 338
Ultra-pasteurized products, packaging of,
14
Umami (or savory) fl avor block, 367
Unripened fresh cheeses, 289–290
nutrient content of 100 g of, used as
ingredients, 398t
Unsalted butter, reference method for, 216t
Unsweetened condensed milk, 124
U.S. Public Health Services, 10V
Vacreation, fat loss into buttermilk and, 201
Vacuum-aerated confections, 513
Vacuum-concentration, of evaporated milk,
20
Vacuum drying, of anhydrous milk fat, 212
Vacuum-gas fl ush technique, fi lm packaging
for cheese and, 258–259
Vacuum packaging method, fi lm packaging
for cheese and, 258
Vacuum pumps, for double effect
evaporator with thermo-mechanical
vapor recompression, 120
Vandenbergh, P. A., 370, 371
Vanilla ice cream desserts, milk fats in, 218
Vanilla mousse, manufacture of, 466
Vanilla pudding, long-life, aseptically
packaged, formulation for, 461t