Dairy Ingredients for Food Processing

Contributors vii

Preface xi

1. Dairy Ingredients for Food Processing: An Overview 3
Ramesh C. Chandan

2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35
Stephanie R. Pritchard and Kasipathy Kailasapathy

3. Microbiological Aspects of Dairy Ingredients 59
Michael Rowe and John Donaghy

4. Processing Principles of Dairy Ingredients 103
Arun Kilara

5. Concentrated Fluid Milk Ingredients 123
Nana Y. Farkye and Shakeel ur-Rehman

6. Dry Milk Ingredients 141
Mary Ann Augustin and Phillip Terence Clarke

7. Casein, Caseinates, and Milk Protein Concentrates 161
Mary Ann Augustin, Christine M. Oliver, and Yacine Hemar

8. Whey-based Ingredients 179
Lee M. Huffman and Lilian de Barros Ferreira

9. Butter and Butter Products 199
Anna M. Fearon

10. Principles of Cheese Technology 225
Ramesh C. Chandan and Rohit Kapoor

11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267
Ramesh C. Chandan and Rohit Kapoor

12. Enzyme-modifi ed Dairy Ingredients 317
Arun Kilara and Ramesh C. Chandan

13. Fermented Dairy Ingredients 335
Junus Salampessy and Kasipathy Kailasapathy

14. Functional Ingredients from Dairy Fermentations 357
Ebenezer R. Vedamuthu

15. Dairy-based Ingredients: Regulatory Aspects 375
Dilip A. Patel

16. Nutritive and Health Attributes of Dairy Ingredients 387
Ramesh C. Chandan

17. Dairy Ingredients in Dairy Food Processing 421
Tonya C. Schoenfuss and Ramesh C. Chandan

18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods 473
Ramesh C. Chandan

19. Dairy Ingredients in Chocolate and Confectionery Products 501
Jorge Bouzas and Steven Hess

20. Dairy Ingredients in Infant and Adult Nutrition Products 515
Jeffrey Baxter, Steven Dimler, and Nagendra Rangavajala

Index 533