Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

• 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

"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry." (International Food Information Service, 13 December 2010)

Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

• 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

"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry." (International Food Information Service, 13 December 2010)

Ramesh C. Chandan, Ph.D., is a consultant in dairy science and technology and has worked for more than 40 years in various food companies, including Unilever, Land O'Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science. Arun Kilara, Ph.D., also a food science consultant, has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.

• 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

"This book describes various dairy ingredients that are commonly used in food processing. It is intended for use by professionals engaged in management, research and development, quality assurance and manufacturing operations within the food industry." (International Food Information Service, 13 December 2010)