Table Of Content

Dairy Ingredients for Food Processing Dairy Ingredients for Food Processing Edited by Ramesh C. Chandan Arun Kilara A John Wiley & Sons, Inc., Publication Edition fi rst published 2011 © 2011 Blackwell Publishing Ltd. Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing program has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Editorial Offi ce 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services, and for information about how to apply for permission to reuse the copyright material in this book, please see our Website at www.wiley.com/wiley-blackwell. Authorization to photocopy items for internal or personal use, or the internal or personal use of specifi c clients, is granted by Blackwell Publishing, provided that the base fee is paid directly to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923. 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If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Dairy ingredients for food processing / edited by Ramesh C. Chandan, Arun Kilara. p. cm. Includes bibliographical references and index. ISBN 978-0-8138-1746-0 (hardback) 1. Dairy processing. 2. Dairy products. 3. Dairy microbiology. I. Chandan, Ramesh C. II. Kilara, Arun. SF250.5.D34 2011 637–dc22 2010040943 ISBN 9780813817460 A catalog record for this book is available from the U.S. Library of Congress. Set in 10 on 12 pt Times by Toppan Best-set Premedia Limited Disclaimer The publisher and the author make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifi cally disclaim all warranties, including without limitation warranties of fi tness for a particular purpose. No warranty may be created or extended by sales or promotional materials. The advice and strategies contained herein may not be suitable for every situ- ation. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If professional assistance is required, the services of a competent professional person should be sought. Neither the publisher nor the author shall be liable for damages arising herefrom. The fact that an organization or Website is referred to in this work as a citation and/or a potential source of further information does not mean that the author or the publisher endorses the information the organization or Website may provide or recommendations it may make. Further, readers should be aware that Internet Websites listed in this work may have changed or disappeared between when this work was written and when it is read. 1 2011 Contents 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 v vi Contents 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 Contributors Mary Ann Augustin, PhD Phillip Terence Clarke, PhD Chapters 6 and 7 Chapter 6 CSIRO Food and Nutritional Sciences CSIRO Food and Nutritional Sciences 671 Sneydes Road 671 Sneydes Road Werribee, Victoria 3030, Australia Werribee, Victoria 3030, Australia Phone: + 61 3 9731 3486 Phone: + 61 3 9731 3359 [email protected] [email protected] Jeffery Baxter, PhD Steven Dimler Chapter 20 Chapter 20 Abbott Laboratories Abbott Laboratories Department 105220, Building RP3 - 2 Department 105220, Building RP3 - 2 3300 Stelzer Road 3300 Stelzer Road Columbus, Ohio 43219, USA Columbus, Ohio 43219, USA Phone: (614) 624 - 3500 Phone: (614) 624 - 3500 [email protected] [email protected] Jorge Bouzas, PhD John Donaghy, PhD Chapter 19 Chapter 3 The Hershey Company Agri - Food and Biosciences Institute Technical Center, 1025 Reese Avenue Newforge Lane PO Box 805 Belfast, Northern Ireland BT9 5PX, UK Hershey, Pennsylvania 17033, USA Phone: + 44 (0) 2890 255364 Phone: (717) 534 - 5216 [email protected] [email protected] Nana Y. Farkye, PhD Ramesh C. Chandan, PhD Chapter 5 Chapters 1 , 10 , 11 , 12 , 16 , 17 , and 18 Dairy Products Technology Center 1364 126th Avenue NW California Polytechnic State University Minneapolis, MN 55448 - 4004, USA San Luis Obispo, CA 93407 - 0251, USA Phone: (763) 862 - 4768 Phone: (805) 756 - 6100 [email protected] [email protected] vii viii Contributors Anna M. Fearon, PhD Lee M. Huffman, PhD Chapter 9 Chapter 8 Food Chemistry Branch Science Group Leader, Food Solutions Agri - Food and Biosciences Institute The New Zealand Institute of Plant & Food New Forge Lane Research Limited Belfast, Northern Ireland, BT9 5PX, UK Private Bag 11 600, Palmerston North Phone: + 44 (0) 2890 255364 4442, New Zealand [email protected] Physical Address: Plant & Food Research Palmerston NorthFood Industry Science Lilian de Barros Ferreira, PhD Centre, Fitzherbert Science Centre Chapter 8 Batchelar Rd, Palmerston North, Senior Research Engineer New Zealand Fonterra Research Centre Phone: + 64 6 355 6153 Private Bag 11029, Dairy Farm Rd [email protected] Palmerston North, New Zealand 4442 www.plantandfood.com Phone: + 64 6 350 4649 [email protected] Rohit Kapoor, PhD Chapters 10 and 11 Yacine Hemar, PhD Bongards ’ Creameries Chapter 7 13200 County Road 51 Food Physics, Chemistry Department Norwood, Minnesota 55368, USA University of Auckland Phone: (952) 466 - 3555 Private Bag 92019, [email protected] Auckland, New Zealand Phone: + 64 9 3737599, Ext. 89676 Kasipathy Kailasapathy, PhD [email protected] Chapters 2, 13 School of Natural Sciences Steven Hess, PhD Centre for Plant and Food Sciences Chapter 19 University of Western Sydney The Hershey Company DC, Locked Bag 1797 Technical Center, 1025 Reese Avenue South Penrith, New South Wales 1797 PO Box 805 Australia Hershey, Pennsylvania 17033, USA Phone : + 61 2 45 701 653 Phone: (717) 534 - 6149 [email protected] [email protected]