The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds.After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume.It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients.Special features:* Contemporary description of dairy ingredients commonly used in food processing operations* Focus on applications of dairy ingredients in various food products* Aimed at food professionals in R&D, QA/QC, manufacturing and management* World-wide expertise from over 20 noted experts in academe and industry

Contributors viiPreface xi1. Dairy Ingredients for Food Processing: An Overview 3Ramesh C. Chandan2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients 35Stephanie R. Pritchard and Kasipathy Kailasapathy3. Microbiological Aspects of Dairy Ingredients 59Michael Rowe and John Donaghy4. Processing Principles of Dairy Ingredients 103Arun Kilara5. Concentrated Fluid Milk Ingredients 123Nana Y. Farkye and Shakeel ur-Rehman6. Dry Milk Ingredients 141Mary Ann Augustin and Phillip Terence Clarke7. Casein, Caseinates, and Milk Protein Concentrates 161Mary Ann Augustin, Christine M. Oliver, and Yacine Hemar8. Whey-based Ingredients 179Lee M. Huffman and Lilian de Barros Ferreira9. Butter and Butter Products 199Anna M. Fearon10. Principles of Cheese Technology 225Ramesh C. Chandan and Rohit Kapoor11. Manufacturing Outlines and Applications of Selected Cheese Varieties 267Ramesh C. Chandan and Rohit Kapoor12. Enzyme-modifi ed Dairy Ingredients 317Arun Kilara and Ramesh C. Chandan13. Fermented Dairy Ingredients 335Junus Salampessy and Kasipathy Kailasapathy14. Functional Ingredients from Dairy Fermentations 357Ebenezer R. Vedamuthu15. Dairy-based Ingredients: Regulatory Aspects 375Dilip A. Patel16. Nutritive and Health Attributes of Dairy Ingredients 387Ramesh C. Chandan17. Dairy Ingredients in Dairy Food Processing 421Tonya C. Schoenfuss and Ramesh C. Chandan18. Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods 473Ramesh C. Chandan19. Dairy Ingredients in Chocolate and Confectionery Products 501Jorge Bouzas and Steven Hess20. Dairy Ingredients in Infant and Adult Nutrition Products 515Jeffrey Baxter, Steven Dimler, and Nagendra RangavajalaIndex 533