Dairy Ingredients in Dairy Food Processing

Tonya C. Schoenfuss, Ramesh C. Chandan

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations
Original languageEnglish (US)
Title of host publicationDairy Ingredients for Food Processing
PublisherWiley-Blackwell
Pages421-472
Number of pages52
ISBN (Print)9780813817460
DOIs
StatePublished - Jan 26 2011

Keywords

  • Buttermilk powder - as a waste stream of butter-making process
  • Dairy ingredients - in dairy food processing
  • Flow chart for manufacturing long-life rice pudding
  • Hydrolyzed milk proteins - derived from casein or whey fractions of milk
  • Milk-based ingredients - added to dairy products, for their functional and nutritional benefits
  • Milk-solids-not-fat - and milk protein, sugar (lactose) and minerals
  • Nonfat dry milk (NFDM) and whole-milk powder - used by consumers, for making beverages
  • Outline for manufacture of soft and hard frozen yogurt
  • Shelf-stable powdered products
  • Yogurt starter organisms - obligate symbiotic relationship during growth in milk medium

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